Measure the Flour Correctly! The most common mistake made in cupcake baking is adding too much flour. Use the spoon and level method for consistent, exact results. Fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
Use Good Vanilla. You can use cheap flour, sour cream, milk, and even butter but you just have to use good vanilla for this recipe. Good quality vanilla is fresher, more aromatic and flavorful. Bonus points if you use vanilla bean paste!
Don’t Forget the Cupcake Liners. I hate when cupcakes stick to the pan! To avoid that, I choose to use cupcake liners. If that’s not your jam, be sure to thoroughly grease and flour the pan.
Completely Cool Before Frosting. If you try to frost your cupcakes while they’re still warm, the frosting will melt and you’ll have a soupy-sticky mess. Allow the cupcakes to come to room temperature before smothering them with frosting.