The Best Birthday Cupcakes

Moist, rich vanilla cupcakes topped with decadent cream cheese frosting. These are hands down the BEST cupcakes ever... perfect for birthdays or any occasion!

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 718kcal

Author: Cathy Trochelman

Ingredients

Vanilla Cupcakes

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 large egg yolk
2 cups granulated sugar
1 cup canola oil
2 teaspoons vanilla extract
1 cup sour cream

Cream Cheese Frosting

1 stick unsalted butter at room temperature
6 ounces cream cheese at room temperature
1 teaspoon vanilla extract
3 cups powdered sugar

Instructions

Vanilla Cupcakes

Combine flour, baking powder, baking soda, and salt in a medium bowl and set aside.
In a large bowl, beat the egg and yolk and sugar until thickened and lightened to a cream color, about 2 minutes.
Add the oil and vanilla and mix on low speed until blended.
Mix in the sour cream just until no streaks remain, then the flour mixture. Mix until the batter is smooth.
Pour into 24 regular size muffin tins, lined with cupcake liners.
Bake at 350°F for about 23 minutes, until toothpick inserted in center comes out clean.
Remove from oven; cool on a wire rack 10 minutes, then remove cupcakes from pan and cool completely.

Cream Cheese Frosting

In a large bowl, beat the butter, cream cheese, and vanilla on low speed until smooth, about 1 minute.
Add the powdered sugar, mixing until smooth, about 1 min, then beat on medium speed for 1 minute. to lighten frosting.
To use: Scoop frosting into a Ziploc bag, snip off the corner, and squeeze.

Notes

To make Chocolate Cupcakes:

3 ounces unsweetened chocolate, chopped
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, at room temperature
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup water

Melt chocolate in a small saucepan over low heat, stirring often. Remove from heat and cool slightly.
Combine flour, baking powder, baking soda, and salt in a medium bowl and set aside.
In a large bowl, beat the butter and sugar until blended and creamy, about 2 minutes.
Mix in the melted chocolate.
Mix in the eggs, one at a time, until each is blended into the batter.
Add the vanilla and beat until the mixture is creamy and the color has lightened slightly, about 1 minute.
Mix in the sour cream.
Add half of the flour mixture, then the water, and finally the remaining flour mixture. Mix until the batter is smooth.
Pour into 18 regular size muffin tins, lined with cupcake liners.
Bake at 350°F for 18-23 minutes.

Nutrition