Description
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (with frosting)
- Calories: 410
- Sugar: 45g
- Sodium: 105mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 65mg
