What makes these cupcakes so moist?

The most precisely calibrated individual combination of sour cream, extra egg yolk, and the most proper individual butter quantity together creates the most beautifully moist individual vanilla cupcake crumb — the most sour cream's the most high individual fat content and the most gentle individual acidity produces the most tender individual crumb structure while the most extra individual yolk contributes the most essential additional individual richness and the most natural individual emulsifiers for the most beautifully cohesive and the most properly moist individual finished cupcake texture.

Can I make these as a sheet cake?

Yes — pour the individual batter into a greased and lined 9 by 13-inch baking pan and bake at 350°F for approximately 28 to 32 minutes until a toothpick comes out clean. The most same most gloriously cloud-like individual vanilla buttercream frosts the most beautifully for the most conveniently crowd-feeding individual vanilla sheet cake format.

Why do these use both sour cream and milk?

The most dual individual liquid combination of sour cream and whole milk produces the most beautifully balanced individual moisture — the most sour cream provides the most essential individual fat richness and the most gentle individual acidity for the most tender individual crumb while the most whole milk lightens the most total individual batter for the most properly risen and the most beautifully domed individual cupcake top that neither the most individual sour-cream-only nor the most individual milk-only approach achieves with the most same most beautifully balanced individual result.

Moist Vanilla Cupcakes Easy Sour Cream Extra Yolk Buttercream

Name: Moist Vanilla Cupcakes The Most Easy Moist Sour Cream Extra Egg Yolk Butter Vanilla Whipped Vanilla Buttercream Individual Cupcake
Prep time: 20 min
Cook time: 18 min
Total time: PT-497450H22M27S
Cuisine: American
Ingredients: 1 3/4 cups All-Purpose Flour; 1 1/2 tsp Baking Powder; 1/4 tsp Salt; 1/2 cup Unsalted Butter softened; 1 cup Granulated Sugar; 2 large Eggs room temperature; 1 large Egg Yolk room temperature; 2 tsp Pure Vanilla Extract; 1/2 cup Sour Cream room temperature; 1/4 cup Whole Milk room temperature; 1 1/2 cups Unsalted Butter room temperature for buttercream; 4 to 5 cups Powdered Sugar sifted; 3 to 4 tbsp Heavy Cream; 2 tsp Pure Vanilla Extract for buttercream; Pinch of Salt; Rainbow Sprinkles optional

Description

The most extraordinary moist Moist Vanilla Cupcakes made by preheating oven to 350°F lining 12-cup tin whisking 1 3/4 cups flour 1 1/2 tsp baking powder and 1/4 tsp salt beating 1/2 cup softened butter and 1 cup sugar medium-high 2 to 3 minutes pale and fluffy adding 2 room temperature eggs and 1 extra yolk one at a time beating thoroughly then 2 tsp vanilla stirring 1/2 cup room temperature sour cream and 1/4 cup room temperature milk on low alternating flour in 3 additions with sour cream milk in 2 additions beginning and ending with flour just combined filling liners 2/3 full baking 16 to 18 minutes until toothpick clean and tops spring back cooling 10 minutes then on rack then beating 1 1/2 cups room temperature butter medium-high full 4 minutes until incredibly pale and aerated adding 4 to 5 cups sifted powdered sugar one cup at a time on low adding cream vanilla and salt increasing to medium-high beating 3 more minutes incredibly light and fluffy piping generous rosettes onto cooled cupcakes decorating with sprinkles. A completely perfect moist sour cream extra egg yolk vanilla buttercream birthday cupcake recipe.

Ingredients

Scale

1 3/4 cups All-Purpose Flour

1 1/2 tsp Baking Powder

1/4 tsp Salt

1/2 cup Unsalted Butter softened

1 cup Granulated Sugar

2 large Eggs room temperature

1 large Egg Yolk room temperature

2 tsp Pure Vanilla Extract

1/2 cup Sour Cream room temperature

1/4 cup Whole Milk room temperature

1 1/2 cups Unsalted Butter room temperature for buttercream

4 to 5 cups Powdered Sugar sifted

3 to 4 tbsp Heavy Cream

2 tsp Pure Vanilla Extract for buttercream

Pinch of Salt

Rainbow Sprinkles optional

Instructions

1. Preheat oven to 350°F 175°C. Line 12-cup tin with liners.

2. Whisk flour, baking powder, and salt. Set aside.

3. Beat softened butter and sugar medium-high 2 to 3 minutes pale and fluffy. Add eggs and extra yolk one at a time. Beat thoroughly. Add vanilla.

4. Stir sour cream and milk.

5. On low alternate flour in 3 additions with sour cream-milk in 2 additions beginning and ending with flour. Mix just combined.

6. Fill liners 2/3 full. Bake 16 to 18 minutes until toothpick clean and tops spring back.

7. Cool 10 minutes in tin. Transfer to rack. Cool completely.

8. Beat butter medium-high full 4 minutes until incredibly pale and aerated.

9. Add powdered sugar one cup at a time on low. Add cream, vanilla, and salt. Beat medium-high 3 more minutes incredibly light and fluffy.

10. Pipe generous rosettes onto cooled cupcakes. Decorate with sprinkles.

Prep Time: 20 minutes
Cook Time: 18 minutes
Category: Dessert, Cupcakes, Birthday, Vanilla
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 450
Sugar: 44g
Sodium: 145mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 1g
Carbohydrates: 56g
Fiber: 0.5g
Protein: 4g
Cholesterol: 110mg

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