Recipe of Today: Vanilla Cupcake

Recipe of Today: Vanilla Cupcake



For the Cupcake:

  • 1 ⅔ cups all-purpose flour
  • 1 cup granulated sugar
  • ¼ tsp baking soda
  • 1 ½ tsps baking powder
  • ¼ tsp kosher salt
  • ¾ cup unsalted butter, melted
  • 3 egg whites, room temperature
  • 1 tbsp vanilla extract
  • ½ cup sour cream, room temperature
  • 2 cups whole milk, warm

For the Vanilla Buttercream:

  • 2 lb confectioners sugar
  • 1 lb unsalted butter, room temperature
  • 1 tsp vanilla extract
  • 1 tbsp heavy cream
  • 1 pinch kosher salt
  • 1 tsp whole milk


For the Cupcake:

  • Preheat oven to 350°F. Place cupcake paper in cupcake pan.
  • Sift the flour, sugar, salt, baking soda, and powder into a large bowl and whisk to combine. Separate the eggs. You can use the egg yolks for custard or a batch of French cream. In a separate bowl, whisk together the wet ingredients until combined. Add wet ingredients to dry ingredients. Blend until combined.
  • Divide the batter evenly into the cupcake papers, filling each paper with about 2/3 of the way up. Bake for about 18 minutes or until center is springy to the touch. Set aside.

For the Buttercream:

  • Get your Kitchenin KM50 Stand Mixer, cream room temperature butter until creamy with the paddle attachment. Add confectioners' sugar in two batches. Then add salt, milk, heavy cream and vanilla extract. Stir until fluffy.
  • Transfer to a piping bag. Spread a large dollop of buttercream on each cupcake. Serve and enjoy!

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