Go Back
+ servings
Print Recipe
4.95 from 38 votes

Vanilla Cupcake Recipe

This moist and fluffy vanilla cupcake recipe is perfect for parties, celebrations, or just because. It's so flavorful!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Servings: 16
Author: Lil' Luna

Ingredients

Vanilla Cake

Vanilla Buttercream Frosting

Instructions

  • Preheat the oven to 350°F.
  • Line a 12-cup muffin tin with paper liners and set aside.
  • To make the cake, whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
  • In a medium bowl, mix butter, egg whites, sour cream, milk, and vanilla with a hand mixer. Pour wet ingredients into dry ingredients and mix until just combined, but do not overmix.
  • Scoop the batter into the prepared muffin tin, filling the cups two-thirds full.
  • Bake for 18–20 minutes, until the tops spring back when touched lightly. Remove from the oven and cool completely.
  • While cupcakes cool, make the frosting: Beat butter with a hand mixer on low speed until light and fluffy. Add powdered sugar, vanilla, salt, and 1 tablespoon 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.

Video

Notes

Make Ahead: You can make both the cupcakes and frosting up to a day ahead of time, but wait to add the frosting to the cupcakes until just before serving. Store cupcakes in an airtight container on the counter. The frosting can be stored in a container in the refrigerator. 
Make It a Cake: Bake in a 9-x-13-inch baking dish for a thinner cake or in a 7-x-11-inch baking dish for a thicker cake. Bake at 350 degrees F for about 30 minutes for the thinner cake and about 40 minutes for the thicker cake, or until a toothpick inserted into the center comes out clean.
Variations: This vanilla base is easy to change up with a variety of add-ins!
o Funfetti Cupcakes: Fold rainbow sprinkles into the batter before baking.
o Chocolate Chip Cupcakes: Fold mini chocolate chips into the batter before baking.
o Holiday Cupcakes: Fold holiday sprinkles into the batter before baking.

Nutrition

Serving: 1slice | Calories: 387kcal | Carbohydrates: 46g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 73mg | Potassium: 92mg | Fiber: 0.4g | Sugar: 35g | Vitamin A: 681IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 1mg