These Vanilla Cupcakes with Vanilla Buttercream Frosting are anything but boring! The cake flour and egg whites keep these cupcakes fluffy, while the sour cream and butter keep them moist, producing a melt-in-your-mouth texture. They’re topped off with a dreamy vanilla buttercream that you can easily pipe.
Easy to Make Fluffy and Light Vanilla Cupcakes
This vanilla cupcake recipe produces the a light moist cupcake that will stay moist for several days. It’s then topped with a vanilla buttercream that makes for a perfectly simple but delicious cupcake.
They’re classic and always a hit at parties or get-togethers. Boxed cupcake mix just isn’t near as good and doesn’t really save you any time. You can make these in just 15 minutes!
Everyone should be making homemade vanilla cupcakes, and this is a no-fail cupcake recipe that is light, moist and buttery.
These Vanilla Cupcakes Are …..
- Classic: You can’t go wrong with a vanilla-on-vanilla combo. Almost everyone will appreciate these.
- Fluffy: Cake flour and egg whites produce a light and fluffy texture.
- Versatile: There are so many frosting options you can use with this simple cupcake recipe!
These classic cupcakes are super easy to make and uses basic pantry staples that you probably already have in your kitchen. If you need some chocolate cupcakes to serve with them, try an easy chocolate mayonnaise cupcake recipe or top them with a fluffy chocolate mousse frosting.
While the cupcakes cool, you can whip up the frosting which is thick enough to pipe but not overly sweet like some traditional buttercream frostings can be.
If you don’t want to use a vanilla buttercream, don’t worry. This basic white cupcake pairs well with almost any type of frosting you like! You could use, white chocolate cream cheese frosting, strawberry cream cheese frosting, or a chunky blackberry frosting, everything pairs well with vanilla.
Go citrusy and try zesty cream cheese frosting.
Add some sprinkles for the perfect birthday cupcakes. Since the frosting will hold it’s shape, they’re a great option to take to a potluck, picnic or outdoor gathering.
Mostly Basic Ingredients
- Cake flour: Creates a more tender, delicate crumb than all-purpose flour.
- Pantry staples: Baking powder, salt, vanilla extract, and sugar. You could also use vanilla bean paste for a more intense vanilla flavor.
- Dairy: Whole milk, sour cream, and unsalted butter. These add fat and flavor since we’re using egg whites instead of whole eggs.
- Egg whites: Give the cupcakes a tender texture while keeping them light.
- Frosting: Butter, powdered sugar, salt, vanilla, and heavy cream.
How To Make Moist Cupcakes
Step One: Mix the Dry Ingredients
Whisk together the flour, baking powder, and salt in a bowl. This makes sure everything is evenly distributed for a light, fluffy texture.
Step Two: Combine the Wet Ingredients
In a separate bowl, whisk the egg whites, sour cream, and vanilla until smooth. This mixture adds moisture and richness to the cupcakes.
Step Three: Cream the Butter and Sugar
Using a stand mixer, beat the butter and sugar together until light and fluffy, scrape down the sides as needed.
Step Four: Combine Wet and Dry Ingredients
Alternate adding the dry ingredients and milk mixture to the butter mixture, stirring gently until just combined. Don’t over mix.
Step Five: Bake and Cool
Scoop or spoon the batter into muffin tins with cupcake liners and bake until the tops are lightly golden and a toothpick comes out clean. Let them cool for a few minutes in the pan, then transfer to a rack to cool completely before frosting.
Step Six: Make the Frosting
Beat the butter until creamy, then mix in the vanilla and powdered sugar. Add cream a little at a time until you get a smooth, fluffy consistency.
Troubleshooting and Tips
- Cake flour: Not everyone has this in their pantry, and that’s okay! You can easily swap in all-purpose flour instead, but with a small tweak. If using all-purpose flour, try replacing a small portion with cornstarch to mimic the lightness of cake flour. Sift the dry ingredients together to keep the batter smooth and fluffy.
- Piping: Use a piping bag fitted with any kind of tip you like to pipe the frosting onto the cupcakes. Make sure to chill the frosting in the fridge before piping so it holds up.
- Frosting: If the frosting is too runny, add a little more powdered sugar to thicken it. If it’s too thick, mix in a splash of heavy cream until it reaches a smooth, spreadable consistency.
- Room temperature ingredients: Using room temperature ingredients can help them blend more easily and reduce lumps. If you’re in a hurry, you can soften butter quickly.
Other Frosting Options for Vanilla Cupcakes
Here are some other frosting variations if you want to change things up a bit.
Storage and Make-Ahead Instructions
Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving to bring back their soft, fluffy texture. You can also freeze the cupcakes.
Don’t Forget!
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Ingredients
- 1 ½ cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup whole milk
- 2 egg whites room temperature
- 2 tablespoon sour cream
- 1 teaspoon vanilla extract
- ½ cup butter room temp
- 1 cup sugar
Frosting
- ½ cup butter room temp
- ⅛ teaspoon salt
- 4 cups powdered sugar
- 1 ½ teaspoon vanilla
- 6 tablespoons cream
Instructions
Cupakes:
- Preheat oven to 350º. Line 12 muffin tins with paper liners.
- In a medium bowl, whisk the flour, baking powder and salt.
- In a smaller bowl, whisk the egg whites, sour cream and vanilla until the sour cream is completely incorporated.
- In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes. Add flour mixture, alternating with the milk mixture and mix on low until all of the flour is incorporated. Don’t over mix. Scoop into the prepared muffin tins and bake for 20-22 minutes, until a toothpick comes out clean.
- Let cool in the pan for 5 minutes then remove to a cooling rack. Let cool completely before frosting,
Frosting:
- Use an electric mixer to cream the butter. Add salt and vanilla and mix to combine. Gradually add powdered sugar until it is combined. Add a tablespoon of cream at a time until it reaches the consistency you want. Continue beating until light and fluffy, about 3 minutes.
Notes
- If piping the frosting, refrigerate it for a few minutes to make it easier to pipe.
- You will have more than enough frosting to pipe a large amount onto each cupcake.
