One-Bowl Vanilla Cupcakes With Vanilla Buttercream

Name: One-Bowl Vanilla Cupcakes With Vanilla Buttercream Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes; 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1 1/2 teaspoons baking powder; 1 teaspoon salt; 8 tablespoons (1 stick) unsalted butter, at room temperature; 1/2 cup sour cream; 1 large egg, at room temperature; 2 egg yolks, at room temperature; 1 1/2 teaspoons vanilla extract; Vanilla Buttercream Frosting; 1 cup unsalted butter, at room temperature; 2 1/2 cups powdered sugar; 1 tablespoon vanilla extract

Servings: persons

Cupcakes
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup sour cream
1 large egg, at room temperature
2 egg yolks, at room temperature
1 1/2 teaspoons vanilla extract
Vanilla Buttercream Frosting
1 cup unsalted butter, at room temperature
2 1/2 cups powdered sugar
1 tablespoon vanilla extract

1
Adjust oven rack to middle position & preheat to 350u00b0F. Line a muffin tin with paper liners.
2
Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg, egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
3
Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick inserted into center comes out clean, 20-24 minutes. Remove the cupcakes from the pan and transfer to wire rack; cool cupcakes to room temperature before frosting.
4
To make the buttercream, using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
5
Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.
6
Pipe onto cupcakes and decorate as desired.

1438

kcal

Calories

Fat

164

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Cupcakes, 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1 1/2 teaspoons baking powder, and more.

Yes, One-Bowl Vanilla Cupcakes With Vanilla Buttercream Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

One-Bowl Vanilla Cupcakes With Vanilla Buttercream Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions