Vanilla Cupcakes

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Moist and fluffy vanilla cupcakes are perfect for parties, celebrations or just because. This is my new favorite vanilla cupcake recipe!

These are fluffy, soft, light, and simply perfect vanilla cupcakes that will melt in your mouth. Did I mention they are easy?! Oh, and they can be customized for any special event or occasion. For more yummy cupcakes try Cookies and Cream Cupcakes, Lemon Cupcakes, or Peanut Butter Cupcakes.

Best Vanilla Cupcake Recipe!

Classic vanilla cupcakes don’t get the love they deserve, mostly because they can easily fall flat. I wanted a cupcake classic that would WOW! After all, it is important to have a tasty vanilla cupcake recipe in your repertoire.

You can take that perfect base and build on it to create a variety of flavor profiles. They can be made individual with a slight twist or special icing. You can add mix ins, change up the frosting, and really get creative with the decorations.

Well friends, this vanilla cupcake recipe is simply the BEST! They are so moist bursting with vanilla flavor and will simply melt in your mouth. They will be your new go-to homemade vanilla cupcake recipe. Better tuck it away now before you lose it.

How to Make Vanilla Cupcakes

PREP. Preheat the oven to 350° F. Line 16 wells of a muffin tin with paper liners and set aside.

WHISK. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. In a medium bowl, mix together the butter, egg whites, vanilla, sour cream, and milk.

COMBINE. Pour the wet ingredients into the dry ingredients, and mix until well combined.

SCOOP & BAKE. Scoop the batter into the prepared muffin tin, filling the cups 2/3 full. Bake 18-20 minutes, until the tops spring back when touched lightly. Remove from the oven and cool completely.

FROSTING. To make the frosting, beat the butter until light and fluffy. Add the powdered sugar, vanilla, salt, and 1 tablespoon of milk, and mix. Add additional milk as needed to make a smooth frosting. Increase the speed to high and beat 3-5 minutes, until light and fluffy.

DECORATE. Pipe onto the cooled cupcakes and decorate with sprinkles, if desired.

Helpful tips:

• All refrigerated items should be at room temperature before using. 
• Don’t over mix.
• Bake times can fluctuate depending on your oven, so watch carefully. 
• Make this batter into a cake! Bake in 9×13 for thinner cake or 11×7 thicker cake. Bake at 350°F for 30-40 min or until a toothpick inserted into the center comes out clean.
• Save your egg yolks: Use yolk to make Pastry cream, lemon curd, and Hollandaise Sauce. You can also mix them with other eggs to make nice creamy scrambled eggs or an omelet. Store egg yolks in an airtight container along with enough water to cover the yolks. Store in the fridge for 2-3 days. Remove the yolk from the water with a slotted spoon before using in a recipe. 

Variations

The classic vanilla cupcake and frosting is simply delicious as is. With that said, the vanilla base pairs well with so many other toppings such as:

• “Funfetti” type cupcakes: fold jimmies into the batter before baking.
• Fold in mini chocolate chips to the batter before baking
• Sprinkles: Holiday sprinkles are really fun to add on the frosting
• Top with whipped cream and fresh berries
• Dust with powdered sugar
• Drizzle with a vanilla glaze
• Frosting: These posts contain delicious frosting recipes you can try with these cupcakes.
  • Marshmallow Frosting
  • Berry Buttercream Frosting
  • Cream Cheese Frosting
  • Chocolate Buttercream Frosting
  • Chocolate Chip Frosting

Storing Tips

Ahead of Time: You can make these cupcakes up to a day ahead of time. Store cupcakes in an airtight container on the counter. The frosting can be stored in a container in the fridge.

If you want to make them further in advance to be stored in the freezer you definitely can. Once the cupcakes have cooled stick them in a freezer safe container. Store the frosting in a separate freezer safe container. Freeze both for 2-3  months. 

Storage: Leftover cupcakes, frosted or unfrosted, can be stored in an airtight container for several days and longer if refrigerated. Unfrosted cupcakes can be placed in a freezer bag and frozen for 2-3 months. 

To store frosted leftovers in the freezer you’ll want to flash freeze the cupcakes by placing them on a baking sheet in the freezer. Once solid wrap each piece with plastic wrap and place in a freezer safe container. Freeze for up to 3 months. Remove the plastic wrap before thawing. 

For more cupcake recipes, check out:

• Angel Food Cupcakes
• Carrot Cake Cupcakes
• Pineapple Upside Down Cupcake
• Cookies and Cream Cupcakes
• Cherry Almond Cupcakes

Vanilla Cupcake Recipe

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5 from 6 votes

Moist and fluffy vanilla cupcakes are perfect for parties, celebrations or just because. This is my new favorite vanilla cupcake recipe!

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 16

Calories 387 kcal

Ingredients

for the cupcakes:

• 1 2/3 cups flour
• 1 cup sugar
• 1/4 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup butter melted
• 3 egg whites room temperature
• 1 tablespoon vanilla
• 1/2 cup sour cream room temperature
• 1/2 cup whole milk room temperature

for the frosting:

• 1 cup butter softened
• 3 cups powdered sugar
• 1 teaspoon vanilla
• pinch of salt
• 2-3 tablespoons milk or half and half
• sprinkles optional

Instructions

1. Preheat the oven to 350. Line 16 wells of a muffin tin with paper liners and set aside.

2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. In a medium bowl, mix together the butter, egg whites, vanilla, sour cream, and milk. Pour the wet ingredients into the dry ingredients, and mix until well combined.

3. Scoop the batter into the prepared muffin tin, filling the cups 2/3 full. Bake 18-20 minutes, until the tops spring back when touched lightly. Remove from the oven and cool completely.

4. To make the frosting, beat the butter until light and fluffy. Add the powdered sugar, vanilla, salt, and 1 tablespoon of milk, and mix. Add additional milk as needed to make a smooth frosting. Increase the speed to high and beat 3-5 minutes, until light and fluffy. Pipe onto the cooled cupcakes and decorate with sprinkles, if desired.

Nutrition Facts

Vanilla Cupcake Recipe

Amount Per Serving

Calories 387 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 14g88%

Cholesterol 58mg19%

Sodium 251mg11%

Potassium 90mg3%

Carbohydrates 46g15%

Fiber 1g4%

Sugar 35g39%

Protein 3g6%

Vitamin A 678IU14%

Vitamin C 1mg1%

Calcium 43mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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