These moist Vanilla Cupcakes from scratch were inspired by a Texas Sheet cake Recipe from my favorite Mennonite cook book “Country Kitchen Favorites.” This Recipe for Vanilla Cupcakes has turned out perfectly every time for me, even when making large batches for parties! Extra fat from the sour cream makes these vanilla cupcakes perfectly soft and moist. Try frosting these Vanilla Texas sheet cake cupcakes with Salted Caramel Buttercream or Cream Cheese Frosting. You can also use these sheet cake cupcakes to make strawberry filled cupcakes!
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Vanilla sheet cake cupcakes
Ingredients
- 1 cup butter
- 1 cup water
- 2 1/2 cups all purpose flour
- 2 cups granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 large eggs, beaten
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
Instructions
Preheat oven to 350.
- In a small saucepan, melt butter with one cup of water over medium heat. Once the butter has melted stir to combine with the water, then remove from heat and allow to cool slightly.
- In a large bowl, whisk flour, sugar, salt and baking soda together, then stir in beaten eggs, sour cream and vanilla extract. Add the warm (not hot) butter and water mixture and then stir gently to combine until there are no lumps remaining in the cupcake batter. Transfer the batter to a measuring cup or dish with a pour spout (you will need to work in batches unless you happen to have a large measuring cup that can hold all of the batter).
- Line two 1 dozen cupcake pans with paper liners and fill each liner 1/2- 2/3 full with the cupcake batter. Bake in the center of the oven (I usually bake each pan on a separate rack and then I like to switch them half way through baking). Bake the cupcakes for 15-20 minutes or until the cupcakes are golden on top and a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely and then frost with your frosting of choice such as the salted caramel buttercream or cream cheese frosting.
Notes
These cupcakes are best enjoyed fresh, but can be refrigerated for up to five days or frozen for up to three months in an airtight container.
Try these Strawberry Filled Vanilla Cupcakes for a variation of this recipe!
Ingredients needed for these vanilla sheet cake cupcakes: Flour, sugar, salt, baking soda, water (not shown), melted butter, vanilla extract, sour cream and beaten eggs.
Tip for fluffier cupcakes:
For fluffier cupcakes be sure to prevent over-mixing the batter. Once the lumps have disappeared the batter is adequately mixed.
Step 1: In a small saucepan, melt butter with one cup of water over medium heat. Once the butter has melted stir to combine with the water, then remove from heat and allow to cool slightly.
Step 2: In a large bowl, whisk flour, sugar, salt and baking soda together, then stir in beaten eggs, sour cream and vanilla extract. Add the warm (not hot) butter and water mixture and then stir gently to combine until there are no lumps remaining in the cupcake batter. Transfer the batter to a measuring cup or dish with a pour spout (you will need to work in batches unless you happen to have a large measuring cup that can hold all of the batter).
Note* The batter for these Texas sheet cake cupcakes will be thin.
Step 3: Line two 1 dozen cupcake pans with paper liners and fill each liner 1/2- 2/3 full with the cupcake batter.
What are some frosting options for these moist vanilla sheet cake cupcakes?
My Favorite frosting for these cupcakes so far has been the Salted Caramel Buttercream pictured below, we also enjoy fresh strawberry buttercream and cream cheese frosting on these vanilla cupcakes.
Step 3 continued: Bake in the center of the oven (I usually bake each pan on a separate rack and then I like to switch them half way through baking). Bake the cupcakes for 15-20 minutes or until the cupcakes are golden on top and a toothpick inserted in the center comes out clean.
Cool the cupcakes and then frost and enjoy!
Storage options for these vanilla sheet cake cupcakes:
These cupcakes freeze well, and if you wish to freeze them ahead of time for an event, I suggest freezing them without the frosting, then thawing them and adding the frosting once thawed or partially thawed. I like to keep my cupcakes refrigerated with cream cheese frostings, but during cooler weather months such as winter, fall and early spring, they will keep well on the counter for several days. During the summer you will need to keep the cupcakes refrigerated so that the frosting keeps its shape.
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