These vanilla cupcakes are, by far, one of the most-loved recipes on this website. Using creamed butter, plus cake flour, sour cream, and egg whites (no yolks!), guarantees a soft, fluffy, and cake-like crumb. Pure vanilla extract plus the optional addition of vanilla beans seals in a classic vanilla flavor. Use a piping tip or knife to garnish each with vanilla buttercream.
I originally published this recipe in 2016 and have since added new photos, a video tutorial, and more helpful success tips. This recipe is such a fan favorite, that it deserved a spot in print! You’ll also find this recipe in my cookbook, Sally’s Baking 101.
As soon as I developed it many years ago, this vanilla cupcakes recipe has soared to the top of my Essential Baking Recipes list. This list includes recipes that are in regular rotation in my kitchen including banana bread, chocolate chip cookies, and sugar cookies. (So many favorites!) Like my classic chocolate cupcakes with vanilla frosting, these vanilla cupcakes hold a sacred spot in my baking repertoire. In fact, today’s cupcakes have been so popular around here that I’ve used the base recipe to create several other varieties.
Here’s Exactly Why This Vanilla Cupcakes Recipe Works:
Baking is a science and that’s proved over and over again in base dessert recipes like this. Like when making white cake and vanilla cake, it’s not only the measurements you use, but the specific type of ingredient. Using cake flour instead of all-purpose produces a fluffy, soft crumb. Skipping the egg yolks keeps the cupcakes light. Sour cream helps supply a tight, yet moist crumb. My team and I have done the testing and we are confident in the results. These homemade vanilla cupcakes are simply perfect.
One reader, Kristin, commented: “This recipe was delicious and will definitely be a go to! I frosted with your Homemade Rainbow Chip Frosting and had rave reviews… several asked for the recipes! โ โ โ โ โ “
Another reader, Jennifer, commented: “Holy smokes! Best vanilla cupcakes I’ve ever had. First time using a real vanilla beanโamazing and so fluffy! โ โ โ โ โ “
Use These Carefully Selected Ingredients
This cupcake batter calls for 11 ingredients, including the handful mentioned below, as well as basics like baking powder, baking soda, salt, and sugar. Let me explain why the following ingredients are “power ingredients” in this recipe:
- Cake flour: Cake flour is much lighter than all-purpose flour and helps to produce the softest, lightest cakes and cupcakes you’ll ever eat. It’s sold next to the regular flour in the baking aisle and I promise that you’ll use up the entire box in no time after you taste these! Note that you do not need cake flour for chocolate cupcakes because cocoa powder is already very light.
- Softened butter: A base of creamed butter and sugar (instead of using melted butter or oil) often helps achieve a soft, cake-like structure. Make sure it’s proper room temperature butter and if you need a refresher, I have a helpful tutorial on how to cream butter and sugar.
- Egg whites: While egg yolks are rich in fat and moisture, they can weigh down your baked goods. Skip the egg yolks and use the whites purely for giving structure to the cupcakes. Since we are losing a little fat from the missing egg yolks, we add it back in with sour cream and whole milk.
- Sour cream: This is a power ingredient because it lightens and moistens the crumb. Though plain yogurt could be used in its place, I find that cupcakes made with sour cream are lighter.
- Vanilla Extract & Vanilla Bean: For the most well-rounded vanilla flavor, use both vanilla bean and vanilla extract in the cupcakes, just like we do in strawberry shortcake cupcakes. You can usually find vanilla beans in the baking aisle, but if you’re looking to purchase them online, I recommend these vanilla beans. See recipe Note if you’re skipping the vanilla bean or if you want to use vanilla bean paste.
- Whole Milk: Milk with fat such as whole milk or 2% milk is your best choice here. Nondairy milk is great in a pinch. I use buttermilk in this vanilla cake recipe, which is typically a fine substitution for both sour cream and regular milk in baked goods. For these cupcakes, however, the crumb stays a little tighter when using sour cream + whole milk.
Tip: Make sure ALL cold ingredients are room temperature before beginning, otherwise your batter could split and the results aren’t pleasant. Read more about why room temperature ingredients are important in baking.
Want to kick the vanilla flavor up a notch? Replace store-bought vanilla extract with homemade vanilla extract and regular granulated sugar with vanilla sugar.
Success Tip: Filling Your Cupcake Pan
The batter comes together with a mixer. Give it a quick whisk by hand to make sure there are no more lumps at the bottom of the bowl.
When filling your lined cupcake pan, fill the liners only 2/3 full, which is about 3 heaping Tablespoons of batter each. Filling them only 2/3 full gives you about 14 cupcakes from this batch. Using more batter per cupcake leads to overflowing or even sinking.
This Is a Multipurpose Batter
Since the results are so crowd-pleasing, this vanilla cupcake batter has become a go-to standard for many other cupcake recipes on this website. Using this recipe as the starting point, I’ve created all of the following cupcake flavors:
- Mimosa Cupcakes
- Chai Latte Cupcakes
- White Chocolate Strawberry Cupcakes
- Sprinkle Cupcakes
- Pistachio Cupcakes
- Caramel Coconut Cupcakes
- Peanut Butter & Jelly Cupcakes
- Wedding Cupcakes with Champagne Frosting
- Strawberry Cupcakes with Strawberry Buttercream
- Cookies & Cream Oreo Cupcakes
They’re also wonderful for filling with a variety of jams/jellies, frostings, and dessert sauces. I especially love them with this raspberry cake filling in the middle. See my How to Fill Cupcakes post and video tutorial for directions on how to do so.
Can I Turn These Cupcakes Into a Cake?
Yes, instead of cupcakes, you can use this exact batter for making a vanilla 6-inch cake. For a 1-layer vanilla cake, I recommend my similar recipe for 1-layer sprinkle cake. You can skip the sprinkles. See recipe Notes for larger layer cake options.
Frosting for Vanilla Cupcakes
This vanilla buttercream is a top choice for garnishing your vanilla cupcakes. But your frosting options are pretty much endless, including Swiss meringue buttercream, white chocolate buttercream frosting, strawberry buttercream frosting, chocolate buttercream, lemon buttercream, or cream cheese frosting. The raspberry frosting from my lemon raspberry jam cupcakes or the cinnamon-swirl frosting from my snickerdoodle cupcakes would also be fantastic. For a lighter, less sweet option, I love pairing these cupcakes with whipped frosting.
You can swipe the frosting on with an icing knife (pictured below) or with a piping bag + tip such as Wilton 1M (images in the post above). If you’re just learning how to use piping tips, my piping tips guide is a helpful resource.
And finally, here’s just one photo of our multiple test variations. The left cupcake had way too much liquid and produced a wet, squat cupcake. The right cupcake was from our final batch, simply perfect!
Printable recipe & video tutorial below.
Recommended Tools
- 12-count muffin pan. I use and love this muffin pan.
- Cupcake liners
- Handheld mixer or stand mixer
- Vanilla beans
- Icing knife or Wilton 1M piping tip + piping bag
Simply Perfect Vanilla Cupcakes
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours
- Yield: 14 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This is my favorite recipe for homemade vanilla cupcakes. Using creamed butter, cake flour, sour cream, and egg whites, these cupcakes are soft, sweet, fluffy, and infinitely buttery. This recipe is also in my cookbook, Sally’s Baking 101.
Ingredients
- 1 and 3/4 cups (207g) cake flourย (spooned & leveled)
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 3 large egg whites, at room temperature
- 1/2 cup (120g) full-fat sour cream at room temperature
- 2ย teaspoons pure vanilla extract
- seeds scraped from 1/2 of a vanilla bean (optional)
- 1/2 cup (120g/ml) whole milk at room temperature
- vanilla buttercream
- sprinkles, for garnish (optional)
Instructions
- Preheat the oven to 350ยฐF (177ยฐC). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 linersโthis recipe makes about 14 cupcakes. Set aside.
- In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar on high speed until light and creamy, about 3 minutes. Scrape down the sides of the bowl as needed. Add the egg whites, vanilla extract, and vanilla bean seeds (if using) and beat on high speed until smooth and well combined, about 2 minutes. Add the sour cream and beat on medium-high speed until combined, about 1 minute. With the mixer running on low speed, add the dry ingredients, and then slowly pour in the milk and beat just until combined. Do not over-mix. You may need to whisk it by hand a few times to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Pour/spoon the batter into the linersโfill only 2/3 full to avoid spilling over the sides.
- Bake for 19โ22 minutes, or until a toothpick inserted in the center comes out clean. Cool the cupcakes in the pan set on a cooling rack for 20 minutes, then remove them from the pan and return to the rack to cool completely before frosting.
- Frost cooled cupcakes with vanilla buttercream. You can swipe the frosting on with an icing knife or use a piping tip such as Wilton 1M. Store covered in the refrigerator for up to 3 days.
Notes
- Make Ahead & Freezing Instructions: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. For best results, make the frosting the day you plan to serve the cupcakes. Frosted or unfrosted cupcakes can be frozen up to 2โ3 months. Thaw overnight in the refrigerator.
- Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Icing Knife | Piping Bag (Reusable or Disposable) | Wilton 1M Piping Tip
- Amount of Batter: This recipe yields between 3โ4 cups of batter, which is helpful if you’re reviewing the Cake Pan Sizes & Conversions page.
- Cake Flour: Cake flour is the only ideal flour for this recipe. In a pinch, you can make your own homemade cake flour but the cupcakes won’t taste as light. You can find cake flour in the baking aisle near the all-purpose flour.
- Leftover Egg Yolks? I have some recipe ideas for you!
- Vanilla: For best flavor, pure vanilla extract is strongly recommended. If using imitation, increase to 1 Tablespoon (3 teaspoons). If you can’t get your hands on a vanilla bean, simply leave it out or replace with an extra 1/2 teaspoon of pure vanilla extract. If you want to use vanilla bean paste instead of vanilla extract and vanilla bean, use 2 teaspoons vanilla bean paste.
- Whole Milk & Sour Cream: Whole milk and sour cream are strongly recommended for the best taste and texture. A full-fat plain yogurt would work instead, though the cupcakes may not be as light. Same goes with a lower-fat milk. Nondairy milk works in a pinch. You can replace both the whole milk and sour cream with buttermilk (1 cup; 240g/ml) if needed.
- Room-Temperature Ingredients:ย Allย refrigerated items should beย at room temperature so the batter mixes together easily and evenly.ย Read here for moreย information.
- Mini Cupcakes: For about 30โ36 mini cupcakes, bake for about 11โ13 minutes, same oven temperature.ย
- Vanilla Cake: I suggest following myย white cake recipe as the base, which is almost double this cupcake recipe. I also have a taller 3-layer vanilla cake recipe as well. For a 1-layer cake, I recommend this 1-layer sprinkle cake (you can skip the sprinkles in the batter).
- Be sure to check out myย 10 tips for baking the BEST cupcakesย before you begin.
Reader Comments and Reviews
My perfectly made cupcakes (even take temperature) always fall
My many made muffins are awesome
You never steer me wrong, Sally! These cupcakes are easy to make and simply delicious! I made mini-cupcakes, topped them with your buttercream frosting and a ballerina on top and they disappeared like magic at my dance studio registration. As always, a big thank you!
I have buttermilk on hand & I was wondering your thoughts on substituting the milk for buttermilk?
Hi Christy! You can replace the whole milk AND sour cream with buttermilk in this recipe (1 cup total).
I make these with gluten free flour and add 1 cup of huckleberries to them. They make for the most delicious huckleberry cupcake in the Inland Northwest.
Hi! Can these cupcakes be made eggless?
Hi P, we haven’t tested this recipe with any egg-substitutions, but results will vary. Let us know if you do try anything.
Exactly what I was looking for–light and fluffy cupcakes. I made a different recipe in the past and the texture was much too dense.
The only supposed problem was that I made 14, and in my inexperience, that ended up overfilling the tall liners I had and the cupcakes were rather tall (which you gently warned about in the instructions.)
I will be making these again and almost certainly a vanilla cake too.
Hi Sally (and team). I have made this recipe as both cupcakes and a 6″ cake. I am making a cake for a friend’s birthday next week and she wants an almond cake. I asked if she meant white or vanilla cake with almond extract in the buttercream and she said no, almond cake. Any ideas on the best way to go about this? Should I use your vanilla cake recipe or white cake recipe and add vanilla extract? Or do you think it is safest to go with one of the cakes and just put almond extract in the icing. Almond can be very strong. Clearly not urgent but if you have a chance will you please send me your suggestions?
Thank you
Hi Lisa, We are glad this recipe has been a hit! To make the batter almond flavor, we recommend using 1 and 1/2 teaspoons almond extract and 1/2 teaspoon vanilla extract. You can leave out the vanilla beans. Enjoy!
Oh my gosh. These are so good. I did cut back on the sugar by 25 g because theyโre sweet. So light and fluffy. Thank you Sally!
Gracias por compartir sus recetas tan buenas ,gracias por su amabilidad
I made these for my Granddaughters 10th birthday gathering. I did 1 1/2 of the recipe, yielding 21 cupcakes. I didn’t have cake flour, so I made my own. They were delicious! Iced them with Sallys Strawberry Butter Cream Icing. My Granddaughters decorated with pretty pink and white pearly things. The icing is amazing, posted a separate review for it.
I would love to make this recipe, but have several in the family with a gluten intolerance. How different will thr texture be if I use a gluten free flour instead of cake flour?
Hi Liz, we havenโt tested it ourselves, but some readers have reported success using a 1:1 gluten free flour blend (like Bobโs Red Mill). Let us know if you give it a try!
Do you need to sift the flour? I made them and they were delicious but they were very dense. I sifted my flour first and Im wondering if that was my mistake.
Hi Emily, it could be possible that the batter was simply over mixed. These tips on how to prevent dry and dense cakes should be helpful, too. We don’t recommend sifting the flour in this recipe, so no worries there. Let us know if we can help to troubleshoot further!
I love this recipe and I have used it many times! I am planning to make it again but I was wondering if I could add pistachio paste to the batter or if that would change the texture to less than pleasant? I donโt really work with pistachio paste often so if you have any advice or suggestions that would be much appreciated!
Hi River! We haven’t tested adding pistachio paste, and it would take some testing to get the ratios of ingredients right. Here’s our favorite pistachio cupcakes recipe, if you’re interested – it uses ground pistachios.
Can you skip the sour cream
Hi Lily, we don’t recommend leaving it out completely. Greek yogurt is a good substitute for the sour cream here. Or you can replace the whole milk AND sour cream with buttermilk in this recipe (1 cup total).
The cupcakes were good. The cake was super light and delicious but the icing was a little bit too sweet for me. Overall though, great for a birthday party or any other special event!
Made a double batch last week and it worked out well. Your recipes are wonderful
Iโm kinda surprised no one is talking about out the step where youโre supposed to combine creamed butter/sugar with egg whites until โsmooth and combinedโ. Like did everyone else end up with a curdled mess? My ingredients were room temp, and I even tried switching to the whisk attachment on my mixer.
It does look that way at first but you have to mix on med/high for a good 2 minutes and it should have come together.
These are absolutely the most delicious vanilla cupcakes I ever ate, and that’s before I even frosted them. The cake is just that good!!
Can this recipe be doubled ? Need more than 14 for a party!
Hi Kelsey, For best results, we recommend making separate batches rather than multiplying. Or, you can use our vanilla cake batter to make about 3 dozen cupcakes. See recipe Notes there for details!
I LOVE this recipe! If I want to make a pan of 48 mini cupcakes, how long should i bake them for?
See step 4! For around 30โ36 mini cupcakes, bake for about 11โ13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.