Golden Vanilla Cupcakes
These delightful Golden Vanilla Cupcakes are a sweet treat that perfectly complements the luscious Cherry Frosting (#189326). Originating from the trusted recipes of Cook's Illustrated, this recipe yields light, fluffy cupcakes that are best savored on the day they are baked. The combination of sour cream and butter imparts a rich flavor and tender crumb, making them a favorite for any occasion. While they can be stored unfrosted in an airtight container at room temperature for up to 3 days, we guarantee you won't be able to resist frosting and indulging in them right away! Double the recipe for bigger gatherings by simply adjusting the egg quantity for added convenience. Time listed below does not include cooling time after baking.
N/A
Servings
196
Calories
9
Ingredients
Ingredients
unbleached all-purpose flour
1 1/2 cups (measured)
granulated sugar
1 cup (measured)
baking powder
1 1/2 teaspoons (measured)
table salt
1/2 teaspoon (measured)
unsalted butter
8 tablespoons (1 stick) (softened to room temperature)
sour cream
1/2 cup (measured)
large egg
1 (room temperature)
large egg yolks
2 (room temperature)
vanilla extract
1 1/2 teaspoons (measured)
Instructions
1
Preheat your oven to 350°F (175°C) and adjust the oven rack to the middle position. Line a standard muffin or cupcake tin with paper or foil liners.
2
In the bowl of a stand mixer fitted with a paddle attachment, whisk together the unbleached all-purpose flour, granulated sugar, baking powder, and table salt until well combined.
3
Add the room-temperature unsalted butter, sour cream, large egg, egg yolks, and vanilla extract to the dry ingredients. Beat at medium speed for about 30 seconds until the mixture is smooth and satiny.
4
Scrape down the sides of the bowl with a rubber spatula and mix by hand for a few seconds to ensure no pockets of flour remain.
5
Using a 2-ounce ice cream scoop or a heaping tablespoon, divide the batter evenly among the prepared cupcake tins.
6
Bake in the preheated oven for 20 to 24 minutes, until the tops of the cupcakes are pale golden and a toothpick or skewer inserted into the center comes out clean.
7
Remove the cupcakes from the oven and carefully lift them from the tin with a skewer or a paring knife. Transfer them to a wire rack and let them cool to room temperature, approximately 45 minutes.
Nutrition Information
9.3g
Fat
27g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Golden Vanilla Cupcakes?
These are light, fluffy cupcakes with a rich flavor and tender crumb, perfect for any sweet occasion.
Who created this recipe?
This recipe originates from the trusted recipes of Cook's Illustrated.
How many calories are in one cupcake?
Each cupcake contains approximately 196 calories.
What frosting is recommended for these cupcakes?
These cupcakes are specifically designed to complement Cherry Frosting (#189326).
What is the oven temperature for baking?
The oven should be preheated to 350°F (175°C).
Where should the oven rack be positioned?
Adjust the oven rack to the middle position for even baking.
How long do the cupcakes need to bake?
Bake them for 20 to 24 minutes until the tops are pale golden.
How can I tell if the cupcakes are done?
The cupcakes are done when a toothpick or skewer inserted into the center comes out clean.
How long should the cupcakes cool before serving?
They should cool on a wire rack to room temperature for approximately 45 minutes.
Can I store these cupcakes for later?
Yes, unfrosted cupcakes can be stored in an airtight container at room temperature for up to 3 days.
What ingredients provide the rich flavor and tender crumb?
The combination of sour cream and butter imparts the rich flavor and tender crumb.
Can this recipe be doubled?
Yes, you can double the recipe for bigger gatherings by simply adjusting the egg quantity.
What type of flour is used in this recipe?
The recipe calls for 1 1/2 cups of measured unbleached all-purpose flour.
How much butter is needed?
You will need 8 tablespoons (1 stick) of unsalted butter softened to room temperature.
What temperature should the eggs be?
Both the large egg and the two large egg yolks should be at room temperature.
How much vanilla extract is required?
The recipe uses 1 1/2 teaspoons of vanilla extract.
How much fat is in each cupcake?
Each cupcake contains 9.3g of fat.
What is the carbohydrate content per cupcake?
There are 27g of carbohydrates in each serving.
How much protein is in one cupcake?
Each cupcake provides 2.5g of protein.
What equipment is recommended for mixing?
A stand mixer fitted with a paddle attachment is recommended.
How long should I beat the batter?
Beat the mixture at medium speed for about 30 seconds until it is smooth and satiny.
How should I divide the batter into the tin?
Use a 2-ounce ice cream scoop or a heaping tablespoon to divide the batter evenly.
What type of liners should I use?
You can use either paper or foil liners in a standard muffin tin.
Is there salt in the recipe?
Yes, the recipe includes 1/2 teaspoon of table salt.
How much baking powder is needed?
The recipe requires 1 1/2 teaspoons of measured baking powder.
Should I mix the dry ingredients first?
Yes, whisk together the flour, sugar, baking powder, and salt before adding wet ingredients.
Is sour cream necessary for this recipe?
Yes, 1/2 cup of sour cream is essential for the moisture and flavor of these cupcakes.
When is the best time to eat these cupcakes?
They are best savored on the day they are baked.
Do I need to scrape the bowl?
Yes, scrape down the sides with a rubber spatula to ensure no pockets of flour remain.
What are the main tags for this recipe?
The recipe is tagged as dessert, cupcakes, vanilla, sweet treats, and party food.