Summertime is birthday season in our family, and nothing says “Birthdays are special” like home-baked treats! This cupcake is so simple, it requires just two bowls and a spoon, and it’s perfectly fluffy and moist. I made mine with sprinkles, but feel free to use chocolate chips, blueberries, or any other add-in you prefer. This recipe is equally delicious with pareve substitutes.
Tips: Make sure to measure your flour correctly! Don’t pack your measuring cup; fill it gently and level the top of the cup with a knife. Too much flour will yield a drier, tougher cupcake. These cupcakes can be made a couple of days before you need them. They freeze beautifully as well. Although butter in the cupcake batter will taste delicious, I use oil so that the cupcakes stay soft for longer.
Basic Vanilla Cupcakes
YIELDS 1 DOZEN CUPCAKES
- 12⁄3 cups all-purpose flour
- 1 cup white sugar
- 1⁄4 tsp baking soda
- 1⁄4 tsp kosher salt
- 11⁄2 tsp baking powder
- 3⁄4 cup oil
- 1 whole egg + 2 egg whites
- 1 Tbsp vanilla extract
- 1⁄2 cup sour cream
- 1⁄2 cup milk
- 1⁄3 cup colored sprinkles, chocolate chips, or blueberries
- 1⁄2 cup (1 stick) butter
- 1 lb (450 g) confectioners’ sugar
- 1 tsp vanilla extract
- 2 Tbsp milk
- pinch salt
- handful sprinkles (optional)
Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners.
In a large bowl, combine all dry ingredients and mix well to combine.
In a medium bowl, whisk all wet ingredients well. Add wet ingredients to dry and mix just until combined. Gently mix in the sprinkles.
Fill cupcake holders two-thirds of the way full. Bake for 25 minutes. Remove from oven and cool before frosting.
For the buttercream: With a stand or hand mixer, cream butter. Add sugar and remaining ingredients. Mix until smooth and fluffy. Add a handful of sprinkles if desired.
(Originally featured in Family First, Issue 706)
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