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A group of delicious vanilla cupcakes in pink paper sleeves topped with spires of vanilla buttercream.
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Moist Vanilla Cupcakes Recipe

A simple vanilla cupcake for any occasion! So moist, fluffy, and delicious you'll make them every week!   
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16 cupcakes
Calories 624kcal
Author John Kanell

Equipment

  • Cupcake liners
  • Cupcake pan
  • Piping bag
  • Stand mixer

Ingredients

For the Cupcakes:

  • 1⅔ cup all-purpose flour 213g
  • 1 cup granulated sugar 200g
  • ¼ teaspoon baking soda
  • 1½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ¾ cup unsalted butter 170g, melted
  • 3 egg whites room temperature
  • 1 tablespoon vanilla extract 15mL
  • ½ cup sour cream 120mL, room temperature
  • ½ cup whole milk 120mL, warm

For the Vanilla Buttercream:

  • 2 pound confectioners sugar 900g, sifted
  • 1 pound unsalted butter 450g, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream
  • 1 pinch kosher salt
  • 1 tsp whole milk

Instructions

For the Cupcakes:

  • Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan.
  • Sift the flour, sugar salt, baking soda and powder into a large bowl, and whisk together.
  • Separate the eggs. You can use the yolks for a custard or a batch French buttercream.
  • In another bowl, whisk together the wet ingredients until combined. (The batter may be clumpy, do not worry!)
  • Add the wet ingredients to the dry ingredients. Mix until combined.
  • Distribute the batter evenly into cupcake papers, filling each paper with about 2/3 the way up.
  • Bake for about 18 minutes or until centers are springy to the touch.

For the Buttercream:

  • In a stand mixer fitted with a paddle attachment, cream the room temperature butter. Add in the confectioners sugar in two batches. Add salt, milk, cream and vanilla. Mix until fluffy.
  • Transfer to a piping bag.
  • Pipe a large dollop of buttercream on each cupcake.

Video

Notes

  • Feel free to modify this frosting recipe! I especially love to make these cupcakes with a dollop of Italian meringue buttercream on top as it’s less sweet and lighter (tasting not calories) than American buttercream or other frosting options. I give plenty of ideas in the section above, “Which Type Of Frosting Is Best For Vanilla Cupcakes?”

Nutrition

Calories: 624kcal | Carbohydrates: 80g | Protein: 3g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 116mg | Potassium: 57mg | Fiber: 0.4g | Sugar: 69g | Vitamin A: 1046IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 1mg