Vanilla Cupcakes

Tender crumb, rich flavor.

Why You'll Love This Recipe

• Tender crumb that holds up under heavy frosting.
• Strong real-vanilla flavor — not bland.
• Domes nicely without spilling over.
• Customizable with sprinkles, fillings, or different frostings.
• Make-ahead friendly.

Ingredient Notes

• Cake flour or DIY blend keeps the crumb tender.
• Sour cream adds moisture and tang the milk alone can't.
• Real vanilla bean paste is worth the splurge here — it's the headline flavor.

Ingredient Substitutions

• Greek yogurt for sour cream — same effect.
• Buttermilk for milk + sour cream combo.
• Swap in lemon zest and juice for lemon cupcakes.

Equipment Needed

• 12-cup muffin tin
• Cupcake liners
• Stand or hand mixer
• Piping bag with star tip
• Cooling rack

Prep Tips

• Soften butter to 65°F — still cool, not greasy.
• Use a scoop for uniform cupcakes that bake evenly.

Instructions

1. 1

   Gather and prep: 1 cup flour, 1 cup sugar, 2 tbsp butter, 1 large egg, 1 cup milk, 1 baking powder, 1 vanilla, 1 tsp salt. Measure everything before you start cooking so the cook moves quickly.

2. 2

   Cream butter and sugar.

3. 3

   Beat in eggs and vanilla.

4. 4

   Alternate flour and milk.

5. 5

   Bake 350°F 20 min in liners.

Artsi Pro Tips

• Reverse-creaming (butter into flour) coats flour with fat — gives that velvet bakery crumb.
• Don't overmix once liquid is added or you'll get gummy, sunken cupcakes.
• Cool completely before frosting or buttercream melts.

Common Mistakes

• Overmixing — tough, gummy crumb.
• Hot butter — dense, greasy texture.
• Overfilling liners — they overflow and sink.
• Frosting warm cupcakes — slumping buttercream.

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