Golden Vanilla Cupcakes

This is a very moist vanilla cupcake recipe. It’s fromĀ The Modern Baker by Nick Malgieri.

modern baker book
Makes 18 Cupcakes

  • 1 1/2 cups sugar
  • 2 3/4 cups all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 12 tablespoons unsalted butter, melted
  • 1 teaspoon finely grated lemon zest
  • 6 large egg yolks
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  1. Set a rack in the middle of the oven and preheat to 350 degrees F.
  2. Combine the flour, baking powder, and salt and stir well to mix.
  3. In the bowl of an elecric mixer combine the butter, sugar, vanilla, and lemon zest. Beat with the paddle on medium speed until lightened in color and texture, 3 to 4 minutes. Beat in the yolks, one at a time, beating well after each addition.
  4. Decrease the mixer speed to lowest and add about half of the flour mixture. Stop and scrape down the bowl and paddle.
  5. Beat in the sour cream, and after it is incorporated, beat in the remaining flour mixture. Stop and scrape the bowl and beater. Increase the speed to medium and beat the batter continuously for 3 minutes.
  6. Divide the batter equally among the cavities in the pans, spooning it in. Bake the cupcakes until they are well risen and deep golden and feel firm when pressed in the center with a fingertip, about 20 minutes.
  7. Cool in the pans on racks for 5 minutes, then unmold, turn right side up again, and cool completely on racks.

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