These Vanilla Cream Delight Cupcakes are a twist on the classic vanilla cupcake, offering a moist and flavorful treat perfect for any occasion.
Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
Using paper liners makes cleanup easier and ensures the cupcakes release cleanly.
In a large mixing bowl, beat together the butter, cream cheese, and sugar until light and fluffy.
Ensure the butter and cream cheese are softened for easier mixing.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Adding eggs one at a time helps maintain a smooth batter.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Whisking the dry ingredients ensures they are evenly distributed.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients.
Mix just until combined to avoid overworking the batter.
Fill each cupcake liner about two-thirds full with the batter.
Using an ice cream scoop can help portion the batter evenly.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the bottoms from becoming soggy.
Frost the cooled cupcakes with your favorite frosting and decorate as desired.
Ensure the cupcakes are completely cool before frosting to prevent melting.
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