Monday, January 9, 2017

Perfect Vanilla Cupcakes

It's getting close to wedding time in the Black Hills again!

On February 11, our oldest son is marrying his Katie. We had so much fun celebrating the upcoming nuptials with a shower on Saturday.

Like most of our showers, there were flowers, food, chocolate, and a LOT of visiting. We love to celebrate just about anything - especially weddings and new babies!

Katie's colors for the wedding are purple and silver (can you tell from the decorations?), perfect for a winter wedding.

This was an afternoon shower, so we had a variety of luncheon type snacks: cheese cubes and salami, crackers, veggies, a fruit salad, ham pinwheels (recipe here), and my famous meatballs (recipe here).

But what would a celebration be without cake??? My daughter, Carrie, made the cupcakes. She tried a new recipe for the vanilla ones, and it was fabulous! I mean, melt-in-your-mouth, save-room-for-dessert fabulous.

Of course, it's from Sally's Baking Addiction, Carrie's favorite baking blog. Be sure to check it out here!

Simply Perfect Vanilla Cupcakes

makes about 14 cupcakes


1 3/4 cups cake flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 cup granulated sugar
3 large egg whites, at room temperature
2 teaspoons vanilla extract
1/2 cup sour cream at room temperature
1/2 cup whole milk at room temperature

Preheat the oven to 350° and line a muffin pan with cupcake liners. 

Whisk the cake flour, baking powder, baking soda, and salt together and set aside.

In a mixer, beat the butter on high speed until it's smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 2 minutes. Scrape the sides of the bowl as needed. 

Add the egg whites and vanilla extract. Beat on medium-high speed until combined, then beat in the sour cream, scraping the bowl as needed.

With the mixer on low speed, add the dry ingredients. Mix only until the ingredients are mixed in.

With the mixer continuing on low speed, slowly pour in the milk until it is combined. Don't over mix the batter!

Pour the batter into 14 prepared liners, filling 2/3 full.

Bake for 19-22 minutes, or until they pass the "touch test" (lightly touch the top of one of the cupcakes - if the top springs back, it is done), or until a toothpick inserted in the center comes out clean.

Cool completely before frosting.

It might be hard to see in this picture, but the frosting was a lovely shade of lavender. Carrie made both vanilla and chocolate cupcakes. You can find the recipe for the chocolate cupcakes here.

The recipe for the frosting she used is in that same blog post, and it's called "Whipped Brown Sugar Buttercream Frosting." But to make this frosting, she substituted white sugar for the brown sugar. Neither of us thought brown sugar and purple food coloring would make a pleasing color frosting. :)

We also had a marvelous time watching Katie open her gifts, including this cross stitch picture I made for my in-laws more than twenty years ago. It has been part of our home for the last few years, and now it will have a place with a third generation of Drexlers.

Do you have any wedding or baby showers coming up in the near future? What is your favorite gift to take?

Jan Drexler loves her family, her home, cooking and just about anything made by hand. But she loves her Lord most of all.

Stop by Jan's website to learn more about her books:


  1. So, where it says 1/2 cup whole mild in the ingredients...that's milk, right? NOt some sort of fancy ingredient I've never heard of? I'm assuming so after reading the directions. I've always made plain old white cake so it would be fun to jazz it up and make this sometime. I've never baked with sour cream before but I bet it makes the final result richer. And, as usual, I'm in awe of your (or Carrie's) decorating abilities. My frosting always looks clumped on. Can't take my cupcakes to a fancy dress party. LOL

    No showers wedding or other on my horizon. They seem to be be doing a lot of couples parties instead up here and it's usually just the couple and their friends who are invited. But when it comes to gifting...I always give books now. Baby board books for baby showers -- so much fun to buy. :-)

    1. Carrie does the cupcake decorating. She has a set of Wilton frosting tips and watches videos on YouTube to learn how to use them. It's actually MUCH easier than slopping the frosting on with a spreader!

      One of my friends is the "book lady" at our showers. :) She always gives brides a copy of "The Five Love Languages," and it's always appreciated!

      And yes, that ingredient is milk, not "mild." Going to change it now. :)

    2. Kav, I love your idea of "BOOKS FOR EVERYTHING".

      We need to make that a trending hashtag, darling!!!

  2. I am so sorry that I didn't get over here yesterday... I'm a dolt!!!

    First, I LOVE SHOWERS!!! Any excuse to celebrate life's joys is a wonderful thing, isn't it? And how lovely all of this was, Jan... the purple and silver is so elegant... and I love the cross-stitch. Now that's a true family heirloom style gift. SMILING!!!!

    I will try these cupcakes this week. They look wonderful and I love Sally's Baking Addiction... and my daughter-in-law Lacey introduced me to Bake at 350, another baking blog... I bet you'll like that one, too!

    I'd found the sour cream tip when doing molasses cookies for the veggie stand... that adding it to things gives them a long-lasting moistness.... So now I'm anxious to see if this holds true with these cupcakes because farm season is just a few months away and I practice recipes all winter long...

    And that gives me first sampling rights!!! :)

    One month away, a wedding! Oh be still my heart!!!!

    1. I remember when I first discovered a recipe that used sour cream. It was back in the 70's, and it was a recipe for chocolate chip cookies. It took me ages to try them, because I couldn't get my head wrapped around the idea of sour cream in something sweet.

      But I've changed my mind. I had the last leftover cupcake with my supper last night, and it was still as fresh and moist as they had been on Saturday! Delicious. :)

      And yes! One more month!

  3. Oh, I LOVE sour cream in baking!

    This looks like such a lovely time, Jan. Thanks for sharing.