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Classic Vanilla Cupcakes

For gluten-free, all you need to do is replace the regular flour with gluten-free flour (according to the direction of the brand that your using) and follow the recipe as normal.


  • Makes 12 cupcakes

  • Vanilla Cupcakes

  • 1 stick (110g) butter

  • 2/3 cup (135g) sugar

  • 1 tsp baking powder

  • 3 eggs

  • 1/4 tsp salt

  • 2 tsp vanilla extract

  • 1 1/2 cups (190g) flour

  • 1/3 cup (75g) sour cream

  • 1/4 cup (60ml) milk


  1. Preheat the oven to 350F (180C) and line a muffin pan with paper liners.

  2. Prepare the vanilla cupcakes. In a medium bowl combine flour, baking powder and salt. In another bowl combine sour cream with milk.

  3. In a mixing bowl cream butter and sugar until light and fluffy. Add eggs, one at a time, vanilla extract and mix to combine. Add flour mixture and milk mixture and mix until well incorporated.

  4. Scoop batter evenly among liners, about 2/3 full each. Bake for about 20 minutes, until golden. Transfer to wire rack to cool completely before filling and frosting.

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