Description
This Moist Vanilla Cupcakes recipe delivers perfectly fluffy and tender cupcakes with a rich vanilla flavor. Made with simple pantry ingredients and topped with a smooth vanilla buttercream frosting, these cupcakes are ideal for any occasion, offering a delightful balance of moist crumb and creamy sweetness.
Ingredients
Scale
Cupcakes
- 1⅔ cup all-purpose flour (213g)
- 1 cup granulated sugar (200g)
- ¼ teaspoon baking soda
- 1½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ¾ cup unsalted butter (170g, melted)
- 3 egg whites (room temperature)
- 1 tablespoon vanilla extract (15mL)
- ½ cup sour cream (120mL, room temperature)
- ½ cup whole milk (120mL, warm)
Vanilla Buttercream Frosting
- 2 pounds confectioners sugar (900g, sifted)
- 1 pound unsalted butter (450g, room temperature)
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
- 1 pinch kosher salt
- 1 teaspoon whole milk
Instructions
- Preheat the oven: Set your oven to 350°F (177°C) and line a 16-cup muffin tin with cupcake liners to prepare for baking.
- Mix dry ingredients: In a large bowl, sift together all-purpose flour, granulated sugar, baking soda, baking powder, and kosher salt to ensure even distribution of leavening agents.
- Combine wet ingredients: In another bowl, whisk melted unsalted butter with room temperature egg whites, vanilla extract, sour cream, and warm whole milk until smooth and well blended.
- Make the batter: Gradually add the dry ingredients to the wet mixture, folding gently until just combined, being careful not to overmix which could toughen the cupcakes.
- Fill cupcake liners: Spoon the batter evenly into the prepared muffin tin, filling each liner about two-thirds full to allow room for rising.
- Bake: Place the tin in the preheated oven and bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
- Cool cupcakes: Remove from oven and allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Prepare vanilla buttercream: Beat unsalted butter with confectioners sugar until light and fluffy. Add vanilla extract, heavy cream, a pinch of kosher salt, and whole milk, then continue to beat until smooth and spreadable. Adjust consistency with additional cream or sugar if needed.
- Frost cupcakes: Once cupcakes are cooled, generously frost them with the prepared vanilla buttercream using a spatula or piping bag for a decorative finish.
- Serve and enjoy: These cupcakes are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
Notes
- A simple vanilla cupcake for any occasion! So moist, fluffy, and delicious you’ll make them every week!
- Ensure the egg whites and sour cream are at room temperature for better mixing and texture.
- Use warm milk to help activate the baking powder for a lighter cupcake.
- Do not overmix the batter to keep cupcakes tender and airy.
- Allow cupcakes to cool completely before frosting to prevent melting buttercream.
Nutrition
- Serving Size: 1 cupcake
- Calories: 624
- Sugar: 69 g
- Sodium: 116 mg
- Fat: 34 g
- Saturated Fat: 21 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 80 g
- Fiber: 0.4 g
- Protein: 3 g
- Cholesterol: 90 mg
