Description
These jumbo cupcakes are soft, moist, and perfect for any occasion! With a rich, fluffy texture and just the right amount of sweetness, they’re easy to bake and even more fun to decorate.
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- ½ cup sour cream
Instructions
1️⃣ Preheat the oven to 350°F (175°C). Line a jumbo cupcake pan with jumbo cupcake liners.
2️⃣ Whisk together the flour, baking powder, and salt in a bowl.
3️⃣ In a separate bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla.
4️⃣ Gradually mix in the dry ingredients, alternating with milk and sour cream. Do not overmix.
5️⃣ Fill cupcake liners ⅔ full to allow for rising.
6️⃣ Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
7️⃣ Cool completely before frosting and decorating as desired.
Notes
✔️ Use room temperature ingredients for a smoother batter.
✔️ For extra moisture, replace half of the butter with vegetable oil.
✔️ Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
✔️ Freeze unfrosted cupcakes for up to 2 months—just thaw and frost when ready to serve!
- Prep Time: 15 minutes
- Cook Time: 22-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 jumbo cupcake
- Calories: 450 kcal
- Sugar: 35g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg