These easy vanilla cupcakes are moist and fluffy with a rich buttery vanilla flavor. Topped with a creamy vanilla buttercream, they’re ideal for birthdays and special occasions.
This recipe was originally published February 13, 2016 and updated February 2, 2020
I set out to create a perfect vanilla cupcake recipe that tastes better than bakery versions but remains simple enough for a novice baker. Vanilla cupcakes are a timeless choice for birthday parties, bridal showers, or any celebration. After many rounds of testing, tasting and tweaking, this is the recipe I settled on.
These cupcakes have a soft crumb, a light, fluffy texture, and a pleasant buttery vanilla flavor without being overly sweet. They’re finished with a silky vanilla buttercream and festive sprinkles — because buttercream is comforting and sprinkles bring joy. Too often vanilla cupcakes come out dry, bland, or overly greasy and cloying. These strike the right balance.
Making the Perfect Vanilla Cupcake
This is a white cupcake recipe (not a yellow cupcake). White cake recipes use egg whites only, which yields a more delicate, slightly airier crumb and a paler color compared with recipes that use whole eggs.
Key Ingredients:
- Butter — essential for a true buttery vanilla flavor. While some cakes use oil, butter gives vanilla cupcakes their signature taste.
- Egg whites — they lighten the batter and create a softer, more delicate texture.
- Cake flour — produces a finer crumb and lighter texture. If you don’t have cake flour, use the substitution in the notes (all-purpose flour plus cornstarch).
- Buttermilk and sour cream — buttermilk tenderizes the crumb, while sour cream adds moisture and stability so the cupcakes hold up well under frosting. Whole milk can be used if needed, and Greek yogurt can replace sour cream in a pinch.
The Process
The steps are straightforward but important for even mixing and avoiding overmixing.
- Sift and whisk the dry ingredients (cake flour, baking powder, baking soda, salt) to remove lumps and distribute the leavening evenly.
- Cream the butter and sugar until light and fluffy to incorporate air and improve texture.
- Beat in the egg whites and vanilla extract.
- Whisk sour cream and buttermilk together in a liquid measuring cup.
- Alternately add about half the sour cream mixture, then half the flour mixture to the butter mixture. Repeat with the remaining sour cream and flour, mixing only until combined. This alternating method helps produce an even crumb and good rise.
- Spoon batter into lined muffin cups, filling each about two-thirds full — a cookie scoop works well. You should get about 12 cupcakes. Bake 16–20 minutes, or until a toothpick inserted into the center comes out clean.
Baking Tips & Tricks
- Bring butter, egg whites, sour cream and buttermilk to room temperature before starting (about 30 minutes out of the fridge).
- Ensure your flour is not self-rising. If you don’t have cake flour, follow the substitution in the notes rather than a straight 1:1 swap with all-purpose flour.
- Mix only until ingredients are combined — overmixing can cause poor rise or large tunnels inside the cupcakes.
- These cupcakes are lovely with other frostings too, such as strawberry, raspberry, or cream cheese buttercream.
- Avoid doubling the recipe; it can encourage overmixing and affect texture.
Storage & Make-ahead Tips
For best flavor and texture enjoy cupcakes the day they’re baked. Store frosted cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Unfrosted cupcakes freeze well for up to 2 months; thaw them in the fridge and bring to room temperature before frosting.
If preparing ahead, bake the cupcakes a day in advance and keep them in an airtight container at room temperature. Store the frosting in the refrigerator and bring it to room temperature before using — you may need to rebeat it briefly to restore a fluffy consistency.
These cupcakes are light, fluffy, and satisfyingly moist with a pleasant vanilla-butter flavor. They’re a perfect treat any time — not only for birthdays. Consider pairing them with other favorites like chocolate or red velvet cupcakes for variety.
Vanilla Cupcakes with Vanilla Buttercream
Rate Recipe
Print Recipe
Ingredients
Vanilla Cupcakes
- 1 and 1/3 cups cake flour*, spooned and leveled
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter*, softened to room temperature
- 3/4 cup granulated sugar
- 2 large egg whites*, discard the yolks
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sour cream*
- 1/4 cup buttermilk*, or 2% or whole milk
Vanilla Buttercream
- 3/4 cup unsalted butter, softened to room temperature
- 3 – 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract (omit if you want pure white frosting)
- 1/4 teaspoon salt, to taste
- 2-3 tablespoons whipping cream
- Food coloring, if desired
- Sprinkles for decorating
Instructions
Vanilla Cupcakes
- Preheat the oven to 350°F. Line a standard muffin tin with paper liners.
- In a medium bowl sift together the cake flour, baking soda and salt. Whisk and set aside.
- In a large bowl using an electric mixer on medium speed, beat the butter and sugar until light and fluffy.
- Beat in the egg whites and vanilla extract.
- In a liquid measuring cup, whisk together the sour cream and buttermilk.
- Beat about half of the sour cream mixture into the butter mixture.
- Beat in about half of the flour mixture.
- Beat in the remaining sour cream mixture, then the remaining flour mixture. Mix only until combined — do not overmix.
- Spoon batter into the prepared muffin pan, filling each about two-thirds full.
- Bake on the middle rack for 16–20 minutes, or until a toothpick inserted into the center comes out clean and the cupcakes feel slightly firm to the touch.
Vanilla Buttercream
- In a large bowl using an electric mixer, beat the butter until soft.
- Add 2 cups powdered sugar, vanilla extract and salt, and beat on low until combined.
- Beat in the remaining powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon whipping cream, until you reach the desired sweetness and consistency.
- If desired, add a few drops of food coloring and beat briefly to incorporate.
- Frost cooled cupcakes with a knife or pipe the frosting using a piping bag and tip (a Wilton 1M works well). Finish with sprinkles.
Notes
- To make your own cake flour: measure 1 and 1/3 cups all-purpose flour, remove 3 tablespoons, then add 3 tablespoons cornstarch. Sift together three times.
- Plain Greek yogurt can substitute for sour cream in a pinch.
- If you don’t have buttermilk, whole or 2% milk may be substituted; avoid skim milk for best flavor.
- Bring butter, egg whites, sour cream and buttermilk to room temperature before beginning — about 30 minutes out of the fridge.
- Nutrition information is based on one cupcake with frosting.
- Do not double the recipe; doubling can increase the risk of overmixing and affect rise.
Make-Ahead & Storage: Cupcakes are best the same day they’re baked.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Unfrosted cupcakes freeze well for up to 2 months. Thaw in the refrigerator overnight before frosting.
- To prepare in advance: bake the cupcakes the day before, cool completely and store in an airtight container at room temperature. Keep the frosting chilled and bring it to room temperature before frosting; rebeat if necessary to restore fluffiness.
Nutrition
Like this recipe? Rate and comment below!