Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.1 ½ cups All-Purpose Flour, 1 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ½ teaspoon Salt
- In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer until light and fluffy, about 3-5 minutes. This process incorporates air, contributing to the cupcakes' fluffiness.½ cup Unsalted Butter, 1 cup Granulated Sugar
- Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Stir in the vanilla extract.2 Large Eggs, 1 teaspoon Vanilla Extract
- In a small bowl, whisk together the milk and sour cream (or yogurt). Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. Overmixing can develop the gluten too much, resulting in tough cupcakes.1 ½ cups All-Purpose Flour, 1 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ½ teaspoon Salt, ½ cup Milk, 2 tablespoons Sour Cream or Plain Yogurt
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. This allows them to rise without overflowing.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. This prevents them from sticking and ensures even cooling.
Notes
Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days. If they are frosted, it’s best to refrigerate them in an airtight container, where they will stay fresh for 3-4 days. For longer storage, wrap unfrosted cupcakes individually in plastic wrap, then place them in a freezer-safe bag or container. They can be kept frozen for up to 2 months.
