Homemade Vanilla Cupcakes {for a Spectacular Operatic Performance}
These moist and delicious Homemade Vanilla Cupcakes are the best I've ever tasted!
Servings 24 cupcakes
Calories 396kcal
Ingredients
For the Cupcakes
- 1 1/4 Cups Vegetable oil
- 1 3/4 Cups Sugar
- 4 Large Eggs
- 1 Tablespoon Pure vanilla extract
- 2 1/4 Cups All-purpose flour
- 1/2 Cup Cornstarch
- 1 Tablespoon Baking powder
- 1 teaspoon Salt
- 1 1/2 Cups Sour cream
For the cream cheese frosting
- 1 ,8 ounce package Cream cheese, softened
- 2 Sticks Unsalted butter ,softened
- 4-5 Cups Confectioner sugar (add enough so that the frosting is not soupy and can hold its shape when piped)
- 1 teaspoon Vanilla
Instructions
For the Cupcakes
- Preheat oven to 350 Degrees F. Line 24 + standard cupcake tins with cupcake liners. (Makes a little more than 24 cupcakes)
- In the bowl of a stand mixer using the paddle attachment cream together oil and sugar for 3 minutes until fluffy. Add eggs on at a time mixing well between each addition and scraping the sides of the bowl. Add the vanilla and mix well.
- In a separate bowl sift together the flour, cornstarch, baking powder and salt.
- Gradually add the dry ingredients to the wet. Scrape sides of the bowl and mix on low for about 1 minute.
- Add the sour cream and mix just enough to incorporate, about 30 seconds.
- Fill each cupcake liner with about 1/4 cup of batter and bake for 18-20 minutes.
- Cool completely and frost with cream cheese frosting.
For the cream cheese frosting
- Cream butter and cream cheese together on high speed for 3-5 minutes until fluffy. Add confectioner sugar a little at a time and mix well. Mix in the vanilla. Test consistency and add more confectioner sugar if needed.
Nutrition
Serving: 1cupcake | Calories: 396kcal | Carbohydrates: 47g | Protein: 3g | Fat: 23g | Saturated Fat: 16g | Cholesterol: 63mg | Sodium: 125mg | Potassium: 99mg | Fiber: 1g | Sugar: 35g | Vitamin A: 375IU | Vitamin C: 0.2mg | Calcium: 47mg | Iron: 0.8mg