Sobre esta receta

Una receta de cupcakes de vainilla atemporal e infalible que proporciona una miga perfectamente húmeda y esponjosa cada vez. Hecha con ingredientes básicos de despensa y cubierta con un glaseado de buttercream sedoso y ligero como una nube, estos son los cupcakes a los que volverás una y otra vez — para cumpleaños, ventas de repostería, o simplemente porque sí. No se requiere equipo sofisticado, solo resultados confiables.

Instrucciones

1. 1

   Preheat your oven to ![350°F]. Line a standard 12-cup muffin tin with paper cupcake liners and set aside.

2. 2

   In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

3. 3

   In a large mixing bowl using a hand mixer (or in the bowl of a stand mixer fitted with the paddle attachment), beat the room-temperature butter and granulated sugar together on ^[medium-high speed] for 3–4 minutes, until the mixture is pale, light, and fluffy.

4. 4

   Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the pure vanilla extract.

5. 5

   In a small mixing bowl or measuring cups, stir together the milk and sour cream until combined. With the mixer on ^[low speed], add the all-purpose flour mixture in three additions, alternating with the milk mixture (flour → milk → flour → milk → flour), beginning and ending with the flour. Mix just until combined after each addition — do not overmix.

6. 6

   Divide the batter evenly among the 12 lined cups, filling each about two-thirds full. A cookie scoop or large spoon works great for this.

7. 7

   Bake for 18–21 minutes, rotating the pan halfway through, until a toothpick inserted in the center of a cupcake comes out clean and the tops spring back lightly when touched.

8. 8

   Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely — at least 30 minutes.

9. 9

   In a large mixing bowl, beat the room-temperature butter on ^[medium speed] for 2 minutes until smooth and creamy.

10. 10

    With the mixer on ^[low], gradually add the sifted powdered sugar, one cup at a time, mixing until incorporated before adding more. Add the pure vanilla extract, heavy cream, and pinch of salt.

11. 11

    Increase the speed to ^[medium-high] and beat for 3 minutes until the frosting is light, fluffy, and spreadable.

12. 12

    Transfer the frosting to a piping bag fitted with a large round or star tip, or simply use a knife or spatula to spread it on.

13. 13

    Once the cupcakes are completely cool, frost each one generously. Top with sprinkles if desired. Serve immediately or store in an airtight container.