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.
Originally published in 2016, 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!) 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 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.
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!”
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.
- 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
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. For a lighter, less sweet option, I love pairing these cupcakes with whipped frosting. You can even fill them with raspberry cake filling before 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 and this muffin pan. Both are excellent quality and you can’t go wrong with either.
- Cupcake liners
- Handheld mixer or stand mixer
- Vanilla beans
- Icing knife or Wilton 1M piping tip + piping bag
Simply Perfect Vanilla Cupcakes
- Prep Time: 25 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.
Ingredients
- 1 and 3/4 cups (207g) cake flour (spooned & leveled)
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 3 large egg whites, at room temperature
- 2 teaspoons pure vanilla extract
- seeds scraped from 1/2 of a vanilla bean (optional)
- 1/2 cup (120g) full-fat sour cream at room temperature
- 1/2 cup (120ml) whole milk at room temperature
- vanilla buttercream and sprinkles for decorating
Instructions
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners—this recipe makes about 14 cupcakes. Set aside.
- Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites, vanilla extract, and vanilla bean and beat on medium-high speed until smooth and combined, at least 2 minutes. Scrape down the sides and up the bottom of the bowl as needed and then beat in the sour cream. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. You may need to whisk it all by hand 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 liners—fill only 2/3 full to avoid spilling over the sides. Bake for 19–22 minutes, or until a toothpick inserted in the center comes out clean. For around 30–36 mini cupcakes, bake for about 11–13 minutes, same oven temperature. Allow the cupcakes 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. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.
Notes
- Make Ahead & Freezing Instructions: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.
- Special Tools (affiliate links): USA Pan 12-cup Muffin Pan or Calphalon 12-cup Muffin Pan | Cupcake Liners | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Icing Knife | Piping Bag (Reusable or Disposable) | Wilton 1M
- Amount of Batter: This recipe yields between 3-4 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 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; 240ml) if needed.
- Room Temperature Ingredients: All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information.
- Vanilla Cake: I suggest following my 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 and you can skip the sprinkles in the batter.
- Be sure to check out my 10 tips for baking the BEST cupcakes before you begin.
Hi Sally – I love this recipe! I made it with the vanilla buttercream and thought it was wonderful. I would like to try with a chocolate icing for my sons first birthday. Any suggestions?
Hi Pam! I recommend my chocolate buttercream.
I’ve made these twice now, the first time I used a chocolate buttercream frosting. The other day I made the vanilla buttercream, it was fantastic! People at work loved them, said it was like eating a sweet cloud. Both times the cupcakes themselves were light, fluffy, and the vanilla bean gave them wonderful flavor. I’m already thinking about the next batch!
I made these and the flavor is AMAZING! I was just wondering about the texture..is it suppose to be angel food cake textured? Or did I do something wrong? Also is there a way for me fix this?
I have thoroughly enjoyed every recipe I have tried so far and appreciate the detailed steps and additional testing notes. Do you have any suggestions to reduce the amount of sugar in the cupcakes without compromising the texture or fluffiness? I would like to use this recipe to make a small 1st birthday cake and my little one hasn’t had many sweets. I’m also looking for a lite yogurt based frosting.
Hi Susie! You can certainly try reducing the amount of sugar in the cake recipe, but keep in mind that replacing too much will also change the texture of the cake. Here’s my favorite peanut butter yogurt frosting if you’d like to try it, too!
They turned out really tasty.
I only used 1/2 the sugar that the recipe called for and the sweetness was perfect.
The only thing is that they don’t rise as much as your super moist chocolate cupcakes. Next time
I need to fill close to the top.
I’ve made these before and they were fine, however they didn’t work out this time and I’m not sure why. The batter wasn’t as thick as I was expecting. My first batch came out pretty undercooked and doughy even though the toothpick came out clean when I checked. I cooked the next batch for longer at a higher temp (I initially lowered the temp because I have a convection oven) but they still weren’t great, really dense. They also cracked at the tops and deflated after being out of then oven. I followed the recipe exactly, weighing all my ingredients. The only thing I changed was I used 1tsp baking powder and omitted the baking soda because they don’t sell it at any shops where I live. Is that the issue? I really didn’t think that would cause this many problems..
Hi Grace! Thanks so much for trying these. I strongly recommend following the leavening ingredients and amounts this recipe calls for. After careful testing, the 3/4 baking powder with 1/4 baking soda works like a charm to lift these. Baking soda is 4x stronger than baking powder, so I’m not surprised yours tasted dense and deflated. Let me know if you try these again!
Thanks Sally, I read your other post about the leaveners but I was hoping I could get away with it haha. I will try to hunt down some baking soda!
I made these using Sally’s cake flour substitute as it’s not available in the UK. I swapped the whole milk for double cream (heavy cream) as we only had skimmed milk in. I baked at 140′ fan for 20 minutes as I didn’t want too much of a rise as it hampers decorating.
They were possibly a little less light due to the cream, but as they had shedloads of buttercream piped on top, that’s probably a good thing! They’re off to A&E (the ER in the US) tomorrow (Christmas Day) to say thank you for all they do!
Thanks yet again, Sally, for another idiot proof recipe! x
These turned out awesome.
I’ve been using a few of your recipes over the holidays (The Great Pumpkin Pie, mini cheesecakes, holiday drop cookies) and have had so much success with each. Your site has become my baking go-to-stop. Thanks for all the awesome recipes!
These cupcakes are amazing! I added an Oreo truffle in the middle and did a cookies and cream frosting. These are truly the perfect vanilla cupcake!
These cupcakes are so delicious, they just melt in your mouth. Simple recipe and just the most perfect cupcake!
Hi sally is there a posibility i can use one cup of whole milk instead of 1/2 sour cream ? Im not a fan of sour cream at all!
Hi Angie, that would be too much liquid for this batter. You can try plain yogurt instead.
I don’t bake cakes or cupcakes often. In fact, I haven’t baked in a really long time. I chose this recipe for a co-worker who loves vanilla. It’s her birthday. I didn’t have a vanilla bean so I just used extra vanilla as suggested. I followed the directions exactly and the cupcakes came out perfect! They’re soft and fluffy and not dry at all like some cupcakes I’ve had from bakeries. I’m going to make the vanilla buttercream tomorrow morning before work and I’ll post how that goes! Thanks for this recipe!
Hi Sally- was wondering if I could add mini chocolate chips to the batter. Would I have to toss them in flour to keep them from falling to the bottom? Thank you- these look delicious!
Barb Cattie
Hi Barb, You can! Just very gently fold them into the batter just before baking. You shouldn’t have to toss them in flour as the mini chips shouldn’t sink. Enjoy!
I LOVE this recipe. Have made the cupcakes and today I’m making the white cake version as I need 24 cupcakes for a party. One thing I need help with…no matter how carefully I follow the recipe my cakes have holes. I tap the pans. My butter is perfect. My mixing is exactly as indicated. Do you have any advice?
Hi Jennifer! Two things that may help prevent the holes next time– sift the dry ingredients together before adding to the wet ingredients. And don’t over-mix. Over-mixing always whips more air than necessary into the cupcakes.
I made these and the chocolate recipe for a church event. Everyone loved them!
Hi Sally!
Is there anything I can substitute the sour cream with? We’re dairy free but I’m really wanting to make these cupcakes 🙂
Dairy free yogurt works!
I have just finished making these cupcakes and they are absolutely delicious.
I think they are the best cupcakes that I have ever made.
So very pleased with them.
Thank you so much for a brilliant recipe. I am very grateful.
Kind regards
Hi Sally,
I just made your Simply Perfect Vanilla Cupcakes they are delicious! I consider myself an experienced baker, I’m 61 and have been baking since I was 12 years old but I had a problem with the cupcakes deflating a bit. They were perfect coming out of the oven, looked just like your #3 cupcake in the photo, tested clean with a toothpick, but after 5 min they lost their rise. Any idea if I did something wrong?
Looking forward to hearing from you!
Hi Judy! Thank you for trying these vanilla cupcakes! Are your baking soda and baking powder fresh? I always replace mine after 3 months because they begin to lose strength quickly after that. The cupcakes will rise then quickly sink if there is a problem with the leaveners.
Hey sally will try this recipe soon? Can i leave out the sour cream and just use 1 cup of buttermilk? Instead of 1/2 milk 1/2 sour cream?
Yep, that’s totally fine! Results will be similar. 🙂
Sally, these cupcakes are SO SO SO good! The texture and flavor are both unequaled in any other vanilla cupcakes I have tried. These are by far the best recipe I have used! I’ve made them before, but this time, I tinted around 1/3 of the batter pink, and layered both the pink and white batters in the cupcake liners (filling them only 2/3 of the way as instructed). I just used a small cookie scoop and a spoon, and alternated between vanilla and pink batters, then swirled them lightly together with a toothpick. They looked SO pretty once they were baked, like pink and white marble cupcakes! I frosted them with your vanilla buttercream, tinted pastel pink, and piped tall swirls using a Wilton 4B piping tip. I topped them with pink and white jimmies and rainbow nonpariels and star quins. They looked so pretty! They were a gift for a friend who had a baby recently, and she and her family were immensely pleased. Their little three year-old’s face just lighted up in delight when she saw them, and it was perfect, because it happens that her favorite kind of cake is “pink cake” 😉 So, thank you for this faaaaabulous recipe, Sally!
Hi! I am so impressed with these cupcakes! I doubled the recipe and got 3 dozen minis and 2 dozen full size cupcakes. My family loves them, but they are going into deep freeze for a wedding reception which will be in 3 weeks. I cooled & stored them overnight in a sealed cake carrier. When I took them out to transfer to freezer bags, some “bloomed” out of the foil cupcake liners, especially the minis. I’m not sure how to display them without liners. Any suggestions??
Do you have any suggestions or alternatives for people with dairy allergies?
Hi Tina! Use dairy-free alternatives such as vegan buttery sticks (I think Earth Balance is a great brand), nondairy milk, and coconut or soy yogurt for the sour cream.
Over the weekend I made this for my son’s birthday and they turned out perfect! I love baking but have avoided making cake or cupcakes from scratch because every time I do, they don’t turn out that well. But this recipe turned out so good! I was really shocked. I followed all of the tips listed and these were perfect vanilla cupcakes. This experience has encouraged me to try making more cake/cupcakes! Thank you for guidance and great recipe!
Hello. I am going to make these for my daughter’s first birthday…are they very sweet? Do you think it would be ok if I cut the sugar back a little? Same goes for your “best vanilla cake”. I was planning on making the cupcakes for her actual birthday and then the cake as a smash cake for the party. Can I adjust sugar on both?
Thanks!
You can certainly try to reduce the sugar a bit but keep in mind sugar not only makes things taste good – but it’s also imperative for the correct texture in baked goods.
AMAZING RECIPE!!
I love all your recipes but after trying tons of vanilla cupcake recipes that were all too dry or too dense or just not right I’ve finally found the perfect recipe! I love that I can change this recipe to flavours like lemon or strawberry or lime very easily! So versatile!
I made these for my daughter’s daycare as part of teacher appreciation week. Excellent recipe even though I used reduced fat sour cream and 2% milk. I now have my go to vanilla cupcake recipe. Love you and your blog! I will post about your recipe one of these days. (The blogging part takes time). Oh, I used the 1M Wilton piping tip and followed your tutorial. Thank you!
Hi Sally! This recipe is delicious! I was curious about you thought on butter vs. oil in cupcakes- I have read about this before, and oil seems preferable for a moist cupcake because it coats the flour to better prevent the gluten developments that makes it dry. Both types of cupcakes are good, so I was wondering what you think are the advantages of butter- do you think they have a better taste or crumb? Thanks!
Hi Theresa! I prefer butter in most cupcakes that don’t have another overpowering flour, such as vanilla cupcakes, pistachio cupcakes, or yellow birthday cupcakes. Oil is wonderful for making cupcakes moist and you could definitely use it in combination with butter for a buttery and extra moist cupcake. Both butter and oil have its perks!
Hi Sally!
I made these cupcakes for a surprise party I planned for my sisters birthday. They turned out deliciously soft and fluffy, as promised! I tinted the frosting a pale pink and topped with sprinkles. I agree, sprinkles are not optional Great recipe, as usal!
Hello! These look delicious. Just a question– what is the difference in taste between these and very vanilla cupcakes? Thanks!
These are softer, fluffier, and cakier. They’re definitely my favorite!
I made the vanilla cupcakes today. So good! Your suggestion on using the whisk at the end of making the cupcakes was great. I didn’t want to keep using the mixer, and the whisk smoothed out some tiny lumps of batter.
I also used your vanilla buttercream frosting recipe. Using the heavy cream made a big difference in the frosting staying in place after piping. I would usually add non-fat milk, since that is what is in the house, but the piped frosting would soon slide. Heavy cream gave the frosting more substance. Today was a testing day for the recipe, as I am donating cupcakes for a silent auction next week for a local fundraiser. I will be using this cupcake and frosting recipe again next week!