A deliciously tender vanilla cupcake with a rich vanilla buttercream topping. These cupcakes are wonderfully moist and full of vanilla flavor—perfect for birthdays, afternoon treats, or any time you want something special.
Why You’ll Love This Recipe
Exceptionally loyal to vanilla flavor: the recipe prioritizes quality vanilla extract or even vanilla bean paste, so the taste really shines.
Truly moist texture: thanks to the inclusion of sour cream and milk, these cupcakes stay soft and don’t dry out easily.
Straightforward to make: the process is simple—whisk dry ingredients, combine the wet, mix, bake, frost—no complicated steps.
Great for decorating and customizing: the silky vanilla buttercream is versatile and can be piped or swirled as you like.
Crowd-pleaser: these cupcakes have been repeatedly praised for their texture and flavor in reviews.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cupcakes:
1 2/3 cups (213 g) all-purpose flour
1 cup (200 g) granulated sugar
¼ teaspoon baking soda
1½ teaspoons baking powder
¼ teaspoon kosher salt
¾ cup (170 g) unsalted butter, melted
3 egg whites (room temperature)
1 tablespoon (15 mL) vanilla extract
½ cup (120 mL) sour cream, room temperature
½ cup (120 mL) whole milk, warmed
For the vanilla buttercream:
2 lb (900 g) confectioners’ sugar, sifted
1 lb (450 g) unsalted butter, room temperature
1 teaspoon vanilla extract
1 tablespoon heavy cream
1 pinch kosher salt
1 teaspoon whole milk
Directions
Preheat your oven to 350 °F (177 °C). Line a cupcake pan with liners.
In a large bowl, sift or whisk together the flour, sugar, baking soda, baking powder, and salt.
Separate the eggs, reserving the yolks for another use if desired, and keep only the egg whites for this recipe.
In a separate bowl, whisk together the melted butter, egg whites, vanilla extract, sour cream, and warm milk. It’s okay if the mixture looks a bit clumpy.
Pour the wet mixture into the dry ingredients and whisk until just combined. Do not over-mix.
Fill each cupcake liner about 2/3 full with batter.
Bake in the preheated oven for about 18 minutes, or until the centers spring back to the touch and a toothpick inserted comes out clean.
Let the cupcakes cool completely in the pan.
While the cupcakes cool, prepare the buttercream: in a stand mixer fitted with the paddle attachment, cream the room-temperature butter until smooth. Gradually add the sifted confectioners’ sugar in two batches, then add the vanilla extract, heavy cream, salt, and milk. Mix until fluffy and smooth.
Once cupcakes are cool, pipe or spread the buttercream onto each cupcake and serve.
Servings and timing
Makes 16 cupcakes.
Prep time: approximately 15 minutes.
Cook time: approximately 20 minutes.
Total time: approximately 35 minutes.
Variations
Funfetti version: Stir in about ⅓ cup of multi-coloured sprinkles into the batter before baking for a fun twist.
Oil-based variation: For a softer cupcake when chilled, you can replace some or all of the butter with vegetable oil; this recipe mentions that an oil-based cake will stay softer when cold.
Alternative frosting: Instead of the vanilla buttercream, you could use an Italian or Swiss meringue buttercream for a lighter, less sweet topping.
Flavor add-ins: You can fold in a teaspoon of lemon zest for a subtle citrus lift, or swap half the vanilla extract for almond extract for a different flavor profile.
Chocolate variation: Use the same base but substitute ⅓ cup of flour with unsweetened cocoa powder for a chocolate version.
Storage/Reheating
Store unfrosted cupcakes in an airtight container at room temperature for up to 1 day. With frosting, keep them covered and refrigerated for up to 3 days; bring to room temperature before serving for best texture (since they’re butter-based). You can freeze unfrosted cupcakes for up to 2 months; thaw and then frost just before serving.
FAQs
What’s the best way to measure flour for this recipe?
The recipe emphasizes measuring flour correctly: you can fluff the flour with a spoon, spoon it into the measuring cup, and level off with a knife rather than scooping directly. Over-measuring flour can lead to dry results.
Can I use whole eggs instead of just egg whites?
Yes — you can replace the egg whites with whole eggs if you like, but if you do, reduce the sour cream by ¼ cup so the batter stays balanced.
Why use sour cream in the cupcakes?
Sour cream adds moisture and richness, helping keep the texture tender and preventing dryness that can occur with just butter and milk.
Can I substitute the whole milk with another type of milk?
You can use alternative milks (such as almond milk or soy milk) in a pinch, but whole milk gives the richest texture. If you substitute, warm it as the original calls for.
Why is good vanilla extract important here?
Because the vanilla is the primary flavour in these cupcakes, using a quality extract—or even vanilla bean paste with visible vanilla specks—makes a big difference in taste.
How do I know when the cupcakes are done baking?
They’re done when the centers are springy to the touch, and a toothpick or cake tester inserted in the center comes out clean (or with a few moist crumbs but no raw batter).
Can I make the cupcakes ahead of time?
Yes. You can bake them in advance (unfrosted) and keep them wrapped or in an airtight container. Frost them just before serving for the best texture and appearance.
If I refrigerate or freeze the cupcakes, how do I bring them back to ideal texture?
If refrigerated, take them out and let them sit at room temperature until they warm slightly (but don’t leave them out too long). If frozen, thaw in the fridge overnight then bring to room temperature. Butter-based cakes become firmer when cold.
Can I use a different frosting than vanilla buttercream?
Absolutely. You can use any frosting you like—cream cheese frosting, chocolate ganache, Swiss or Italian meringue buttercream, or even a simple whipped cream topping if you prefer something lighter.
My cupcakes got browned at the edges before the centers were done — what should I do?
Ovens vary. Try rotating the pan halfway through baking and keep an eye toward the end of the bake. If you see significant edge browning before the center is set, lower the oven temperature slightly (by 10-15 °F/5-8 °C) and bake a bit longer.
Conclusion
These moist vanilla cupcakes offer a truly satisfying vanilla flavour and consistently tender texture. They’re straightforward to prepare yet feel special, making them ideal for everything from everyday indulgences to parties or celebrations. With the reliable recipe and flexible variations, you’ll be turning to them again and again whenever you want a cupcake that delights.
Tender and moist vanilla cupcakes topped with silky vanilla buttercream. These cupcakes deliver rich vanilla flavor, a light crumb, and are perfect for any celebration or sweet craving.
Ingredients
For the cupcakes:
1⅔ cups (213 g) all-purpose flour
1 cup (200 g) granulated sugar
¼ teaspoon baking soda
1½ teaspoons baking powder
¼ teaspoon kosher salt
¾ cup (170 g) unsalted butter, melted
3 egg whites, room temperature
1 tablespoon (15 mL) vanilla extract
½ cup (120 mL) sour cream, room temperature
½ cup (120 mL) whole milk, warmed
For the vanilla buttercream:
2 lb (900 g) confectioners’ sugar, sifted
1 lb (450 g) unsalted butter, room temperature
1 teaspoon vanilla extract
1 tablespoon heavy cream
1 pinch kosher salt
1 teaspoon whole milk
Instructions
Preheat oven to 350°F (177°C). Line a cupcake pan with paper liners.
In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
In a separate bowl, whisk together melted butter, egg whites, vanilla extract, sour cream, and warm milk. The mixture may look slightly curdled.
Pour wet ingredients into the dry ingredients and mix until just combined. Do not over-mix.
Fill each cupcake liner ⅔ full with batter.
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely in the pan before frosting.
To make the buttercream, beat butter in a stand mixer until smooth. Gradually add sifted confectioners’ sugar, then add vanilla, heavy cream, salt, and milk. Beat until light and fluffy.
Frost cooled cupcakes using a piping bag or spatula and serve.
Notes
Use high-quality vanilla extract or vanilla bean paste for best flavor.
For a funfetti version, fold in ⅓ cup rainbow sprinkles before baking.
Replace some butter with oil for cupcakes that stay softer when chilled.
These freeze well unfrosted—thaw and frost just before serving.
If using whole eggs instead of egg whites, reduce sour cream by ¼ cup.
