Vanilla cupcakes

These cupcakes did turn out perfectly moist and delicious!  Frosted with the vanilla buttercream that we just posted, they're pretty amazing.  We didn't have any sour cream so we substituted plain Greek yogurt instead and it worked great. 

 YIELD: 14 CUPCAKES

BEST EVER MOIST VANILLA CUPCAKES

Forget the box mix, these easy, from-scratch Moist Vanilla Cupcakes really are the best ever. The recipe turns out amazing every time, and the sweet white cupcakes are perfect for everything from birthdays to baby showers, and weekends to weddings!

prep time20 MINUTES

 

cook time20 MINUTES

 

total time40 MINUTES

Ingredients

•  1 1/2 cups all-purpose flour
•  1/4 cup cornstarch
•  1 teaspoon baking powder
•  1/4 teaspoon baking soda
•  1/4 teaspoon salt
•  1/2 cup salted butter, at room temperature
•  1 cup granulated sugar
•  3 egg whites, at room temperature
•  3 teaspoons vanilla extract (or vanilla bean paste)
•  1/2 teaspoon almond extract (optional)
•  1/2 cup sour cream, OR greek yogurt, at room temperature
•  1/2 cup whole milk, at room temperature

1. Preheat oven to 350 degrees F. Line muffin pans with cupcake liners. Whisk the flour, cornstarch, baking powder, baking soda, and salt together in a large bowl.
2. Beat the butter on high speed in a stand mixer or using a handheld mixer for 1 minute until creamy and light. Add sugar and beat another 2 minutes. Scrape sides and bottom of the bowl.
3. Add eggs and vanilla, beating on medium-high speed until combined. Beat in sour cream.
4. Add the dry ingredients, mixing on low speed just until combined, then scrape the bottom and sides of the bowl.
5. With the mixer running on low speed, add the milk, stirring just until combined. Do not overmix.
6. Fill each cupcake liner about 2/3 full with batter, then bake for 19-22 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
7. Cool completely before frosting.

• Vanilla bean paste is wonderful in these cupcakes because it adds little brown flecks of vanilla throughout the cupcakes. But it tastes the same in my opinion and most bakers won't have it in their cupboards so I typically just use real vanilla extract instead. Use an equal amount of vanilla bean paste as you would vanilla extract if you choose to use it.
• Recipe from https://houseofnasheats.com/vanilla-cupcake-recipe/