… or so she claims I really enjoy following the Cupcake Project blog.  The blog’s creator, Stef, is a genius.  She has developed everything from savory cupcakes to cupcakes baked inside egg shells to balsamic whipped cream frosting.  When I saw her post for “the ultimate vanilla cupcake” of course I had to try it.  I mean, how can you not? I’m not going to lie… these cupcakes were good.  VERY good.  I love all things vanilla and had to try the teeny tiniest (ok sort of big) bite.  A little bit of gluten won’t hurt, right? The consistency of these cupcakes was perfect.  Light and fluffy on the inside with the slightest crunchy layer on top.  Whatever you do, DO NOT omit the vanilla bean from this recipe.  It definitely lets the vanilla flavor really shine.  I didn’t change a thing from this recipe so I am posting it directly as is.  I topped my vanilla cupcakes with a strawberry whipped cream frosting, also from Stef’s blog.  YUM.

Ingredients:

• 1 cup (225 grams) granulated sugar
• 1 vanilla bean
• 1 3/4 cups (175 grams) cake flour, not self-rising
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup (57 grams) unsalted butter, room temperature
• 2 large eggs, room temperature
• 1/3 cup (75 grams) full-fat sour cream
• 1/4 cup canola oil or vegetable oil (60 ml)
• 1 tablespoon pure (not imitation) vanilla extract
• 2/3 cup (160 ml) whole milk

Directions:

1. Preheat oven to 350 F (175 C).
2. In a small bowl, combine sugar and seeds from the vanilla bean.
3. Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside.
4. In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.
5. Add the vanilla bean sugar and mix until well combined.
6. Add butter and mix on medium-low speed for three minutes.  Because there is so little butter, you’ll end up with a very fine crumb texture.
7. In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
8. Add the egg mixture to the flour mixture and beat on medium speed until just combined.
9. Slowly add milk and mix on low speed until just combined.  The batter will be liquid.  (Don’t worry, you didn’t do anything wrong.  It’s supposed to be that way.)
10. Fill cupcake liners just over 1/2 full.
11. Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it.  The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown.  If they are not done, test again in two minutes.  If they are still not done, test again in another two minutes.
12. When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don’t own a cooling rack) to cool.

Strawberry Whipped Cream Recipe