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Vanilla Butter Cupcakes

Close-up of vanilla cupcake with swirled white frosting and purple rose bud
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Whip up these incredibly moist and fluffy vanilla cupcakes! They’re simple to make, taste like pure comfort, and are perfect for frosting your way. Seriously easy, seriously delicious.

Ingredients

Scale
  • 100g Unsalted Butter, very soft (room temp!)
  • 75g Granulated Sugar
  • 1 Large Egg, room temp
  • 1 tsp Vanilla Extract
  • 1 tbsp Dano Cream (or full-fat sour cream/Greek yogurt), room temp
  • 100g All-Purpose Flour
  • 1 tbsp Almond Flour
  • ½ tsp Baking Powder
  • ½ tsp Baking Soda
  • Optional: 1 tbsp Milk Powder
  • Pinch of Salt (about ⅛ tsp)
  • 1–2 tbsp Milk (any kind), room temp

Instructions

  1. Get Ready: Heat your oven to 350°F (175°C). Line 5-6 muffin cups with liners.
  2. Dry Mix: Whisk together both flours, baking powder, baking soda, salt, and milk powder (if using) in a medium bowl. Set aside.
  3. Cream Butter & Sugar: In a larger bowl, beat the softened butter and sugar with an electric mixer for 2-3 minutes until pale and super fluffy. This step is key!
  4. Add Wet Stuff: Beat in the room temp egg until just combined. Then mix in the vanilla and Dano cream (or substitute). Scrape the bowl!
  5. Combine Gently: Add about ⅓ of the dry mix to the butter mixture, mix on low speed until just combined. Add 1 tbsp milk, mix gently. Add another ⅓ dry mix, mix gently. Add the last 1 tbsp milk, mix gently. Add the final ⅓ dry mix. Mix on low only until you don’t see dry flour. Do NOT overmix! A few lumps are okay.
  6. Fill Cups: Scoop batter evenly into liners, filling each about ⅔ full.
  7. Bake: Bake for 18-20 minutes, or until a toothpick stuck in the center comes out clean and the tops spring back when lightly touched.
  8. Cool Down: Let cupcakes sit in the pan for 5 minutes, then move them to a wire rack to cool completely before frosting. Don’t rush this!

Notes

  • Serving: Perfect with your favorite buttercream! Enjoy at room temperature for the best taste.
  • Tips & Tricks:
    • Room temp ingredients (butter, egg, cream, milk) are crucial for a smooth batter!
    • Don’t skip the 2-3 minute creaming step – it makes them fluffy!
    • Be careful not to overmix once the flour goes in. Stop as soon as it’s combined.
  • Storage:
    • Unfrosted: Store in an airtight container at room temp for up to 2 days.
    • Frosted: Store in an airtight container. Room temp is fine for 1-2 days if cool; otherwise, refrigerate but bring to room temp before serving.
    • Freeze: Cooled, unfrosted cupcakes freeze beautifully for up to 2 months. Thaw at room temp.

Find it online: https://recipesh.com/vanilla-butter-cupcakes/