Get ready to enjoy the most perfect, moist, ultra-flavorful Vanilla Cupcakes you’ll ever try.
I love that this recipe is quick and easy for a homemade recipe, and makes a dozen regular-sized cupcakes.
This small batch recipe is perfect for a smaller party, or a large party when combined with a batch of chocolate cupcakes or a batch or two of cookies!
I love these cupcakes even more when combined with my Swiss Meringue Buttercream, which is the perfectly sweet (not at ALL cloying) compliment to these deliciously Vanilla Cupcakes!
Don’t skip the cake flour – it helps create the perfect, light, fluffy cake (more on this below) and don’t skimp on the vanilla extract – it’s the star of the show here!
Do I Have to Use Cake Flour?
Whatever you do, don’t skip the cake flour. DIY methods and hacks simply do not work. All-purpose flour will make these cupcakes heavier and not light and fluffy, so it’s worth the extra trip to the store if you don’t have real cake flour on hand. I like Swans Down brand, but any brand should work just fine.
Sour Cream in Vanilla Cupcakes?
Full-fat sour cream really helps give these cupcakes a light, fluffy, moist crumb and a pleasant hint of tang that balances the sweetness perfectly. I don’t recommend using light/low-fat sour cream, as it simply doesn’t provide the same benefits. Full-fat plain yogurt can be used instead here, if needed, at a 1:1 ratio.
If you have struggled with dry cupcakes in the past, check out my How to Prevent Dry Cake post here!
The Milk
Whole milk is best here, but 2% should work okay. I don’t recommend using skim milk. I haven’t tried using non-dairy milk here, so I can’t tell you how well that will work.
The Vanilla in Vanilla Cupcakes
These are Vanilla Cupcakes, after all, so we really want the vanilla to shine. I recommend using the combination listed in the recipe. I love using both real vanilla extract and vanilla paste, for a strong flavor AND those pretty little flecks of vanilla bean. If you don’t have vanilla paste, that’s okay – just use another teaspoon of vanilla extract instead.
The Frosting
Feel free to use any frosting you like, but I recommend using my Swiss Meringue Buttercream recipe here. Even frosting haters love that recipe! It’s not overly sweet, can be flavored with anything you like, and it can be made ahead.
Can I Make Vanilla Cupcakes in Advance? How to Store Cupcakes
Yes! Baked, cooled vanilla cupcakes will keep for 3 days inside in an airtight container, stored the fridge, before they start to dry out. They also freeze very well. Simply store inside an airtight container or Ziploc bag in the freezer for up to 1 month. Thaw in the fridge overnight before frosting and serving.
More Birthday Celebration Recipes:
- Vanilla Cake with Real Strawberry Swiss Meringue Buttercream
- Chocolate Stout Cupcakes
- Traditional Shortbread
- Bourbon Turtle Brownies
Vanilla Cupcakes
Ingredients
- 215 grams cake flour, do not substitute or use a DIY version
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 113 grams (1 stick) unsalted butter, at cool room temperature
- 200 grams (1 cup) granulated sugar
- 3 large egg whites, separated when cold, then brought to room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon vanilla bean paste
- 125 grams full fat sour cream, at room temperature
- 120 mL (1/2 cup) full fat milk, at room temperature
Instructions
- Preheat oven to 350°F / 175°Celsius. Line a standard metal 12-cup muffin pan with cupcake liners.
- In a medium bowl, add the cake flour, baking powder, baking soda and salt and whisk well to combine. Set aside.
- In a large bowl, or in the bowl of a stand mixer, beat your butter for a minute or two, until pale and creamy. Add the sugar and beat until well creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl.
- Add the egg whites, vanilla extract, vanilla paste, and sour cream. Mix until combined. Scrape down the sides and bottom of the bowl.
- Add the dry ingredients and mix until just combined. Scrape down the sides and bottom of the bowl.
- Slowly mix in the milk and mix until just combined. Be careful not to over-mix.
- Using a large cookie scoop, a ladle, or a large spoon, portion the batter into the lined muffin pan. Your cupcakes should be about 3/4 full.
- Bake for 18-22 minutes, rotating the pan halfway through. A toothpick inserted in the middle should come out clean once baked. Allow to cool in the pan for 5 minutes before carefully removing to a wire rack to cool completely.
- Completely-cooled cupcakes will keep inside an airtight container for 3 days, stored in the fridge.
