Easy Vanilla Cupcakes
These delicious and easy vanilla cupcakes start with a cake mix, but the result is amazing, nobody would guess they started from a mix!
Ingredients
Vanilla Cupcakes
- 1 box vanilla cake mix (white or yellow cake mix can also be used)
- 1 cup sugar
- 1 cup all purpose flour
- 1 cup water
- 3 eggs
- 1 tsp vanilla extract
- The seeds from one vanilla bean (optional)
- 1 cup sour cream
VANILLA BUTTERCREAM FROSTING
- 1 cup butter (softened (not margarine!))
- 3 1/2 cups powdered sugar
- 2 tsp vanilla extract
- 1 tsp whipping cream (you can also use milk or half and half)
- Pinch of salt
- Seeds from one vanilla bean (optional)
Instructions
Vanilla Cupcakes
- Heat oven to 325 degrees F. Line cupcake pans with 24 cupcake liners. Did you know that you can get cupcake pans that hold 24 standard size cupcakes? Love these pans!
- In a large mixing bowl, combine cake mix, sugar and flour. Mix to combine. Add in water, eggs, vanilla extract, vanilla bean seeds and sour cream to the dry ingredients and mix well using an electric mixer. Mix for approximately two minutes.
- Scoop cupcake batter into cupcake liners. I like to use an ice cream scoop to scoop my batter. Batter should fill the cupcake liners about 2/3 of the way full. Place cupcakes in oven to bake for 15-20 minutes or until center springs back when lightly touched and a toothpick inserted into the center comes out clean. Allow to cool completely on cooling racks.
- Once cooled completely, frost with your favorite frosting recipe. Here is one that I like to use.
Frosting
- In a mixing bowl, beat butter until light and fluffy. Mix in sugar and salt, blending well. Add in vanilla extra and whipping cream, and mix on medium for approximately two minutes. Fold in vanilla bean seeds and mix to combine. Use to frost your cupcakes.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.