Einkorn Vanilla Cupcakes
The unique gluten structure of einkorn flour combines with the tenderizing and moisture-boosting power of milk and sour cream to create cupcakes that are cloud-like soft, with a delicate, fine moist crumb. Sour cream adds a subtle tang that complements the nutty notes of Einkorn flour, and ensures the cupcakes stay moist and flavorful for days.
Equipment
- 1 Stand mixer
- 1 12 cup standard muffin tin
Ingredients
- 180g (1 ½ cups) Einkorn flour (All-purpose)
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 3g (1/2 tsp) Salt
- 113g (1/2 cup) Room temperature salted butter
- 150g (3/4 cup) Granulated sugar
- 2 Large Eggs room temperature
- 1 tbsp Vanilla bean paste
- 60g (1/4 cup) Sour cream (cold)
- 60g (1/4 cup) 2% or whole milk (Cold)
Buttercream Frosting
- 113g (1/2 cup) Butter room temperature
- 2 tsp Vanilla bean paste
- 275g (2.5 cups) powdered sugar
- 1-2 tbsp sour cream To thin out
Instructions
- Preheat and prep- Line a standard 12-cup muffin tin with paper liners. Preheat the oven to 350°F.
- Whisk dry ingredients- In a bowl, whisk together Einkorn flour, baking powder, baking soda, and salt. Set aside.
- Measure out liquids- In a measuring cup whisk together milk and sour cream- Set aside.
- Cream butter and sugar- Using a stand mixer, with paddle attachment, Cream together room temperature butter and sugar for about 3 minutes, on medium speed until light and fluffy.
- Add vanilla and eggs- Add in vanilla bean paste and room temperature eggs, one at a time, beating well in between each addition until well combined. May need to scrape down the sides of the bowl as needed.
- Add dry and wet ingredients alternating- On low speed, add flour mixture and sour cream/milk mixture using 3 alternating additions, beginning and ending with flour. Mix until just combined. Do not overmix. Batter will be on the slightly thicker side.
- Fill liners and bake- Fill cupcake liners 2/3 full, about 2.5-3 tbsp per cupcake liner. Bake at 350°F for 16-20 minutes or until a toothpick inserted into the middle of the cupcake comes out clean or with a few crumbs.
Buttercream Frosting
- Whisk butter- Using a whisk attachment cream together room temperature butter until light and fluffy.
- Combine ingredients- Add in vanilla bean paste powdered sugar and 1 tbsp sour cream. Mix until well incorporated.
- Thin out- Add additional sour cream, 1 teaspoon at a time, until desired consistency is reached.
- Transfer and pipe- Transfer buttercream into desired piping bag. Frost cupcakes after they have completely cooled using off set spatula or piping bag and tip of choice.
Notes
- For best results, weigh your flour—different milling processes can cause einkorn weights to vary.
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Eggs need to be room temperature to keep the butter from "emulsion breaking" or fat solidifying. But the Milk/Sour cream should be cold (doesn't have to be super cold, just not room temperature).
- Do not over fill cupcake liners. Fill only 2/3 full. This is about 2.5-3 tbsp per cupcake liner. If you over fill they will rise too high then deflate/sink when your take them out of the oven or some will be lobsided. Cupcake batter has air whipped into them along with leaveners which helps them rise in the oven and create a airy texture. This batter will be on the slightly thicker side.
Tried this recipe?Let us know how it was! Tag @tinhateats on Instagram so I can see your creations!