If you’re on the hunt for a go-to dessert that never fails to impress, I’ve got just the thing for you. This Moist Vanilla Cupcakes Recipe is truly a fan-freaking-tastic treat, blending just the right amount of fluffiness and rich vanilla flavor with a buttery finish that’ll have everyone asking for seconds. Whether you’re baking for a special occasion or just because, these cupcakes hit that sweet spot between homemade goodness and bakery-level texture.
Why You’ll Love This Recipe
- Perfectly Moist Texture: Thanks to a mix of melted butter, sour cream, and warm milk, these cupcakes stay soft and tender every single time.
- Classic Vanilla Flavor: The balance of vanilla extract along with simple ingredients creates a timeless, crowd-pleasing taste.
- Easy to Make: No fancy equipment or obscure ingredients needed—you probably have everything in your pantry already!
- Versatile and Customizable: Whether you want to dress these up with frosting or keep them simple, this recipe adapts to your style.
Ingredients You’ll Need
The ingredients work in harmony to produce the soft crumb and rich vanilla notes that make these cupcakes irresistible. Sourcing fresh butter and using room temperature dairy products really helps achieve the best results.
- All-purpose flour: The foundation for structure; measure carefully for consistent rise.
- Granulated sugar: Sweetness balanced to complement vanilla without overpowering.
- Baking soda and baking powder: Leavening agents that help these cupcakes rise perfectly fluffy.
- Kosher salt: Enhances all the flavors, don’t skip it!
- Unsalted butter: Melted for a tender crumb; using unsalted lets you control salt levels.
- Egg whites: Using just whites keeps the texture light but still adds structure.
- Vanilla extract: The star flavor—use a good quality one for best taste.
- Sour cream: Adds moisture and a subtle tang that elevates the cupcake’s richness.
- Whole milk: Warmed slightly to help ingredients blend smoothly.
- Confectioners sugar: For the frosting’s sweetness and smooth texture.
- Unsalted butter (for frosting): Room temperature to whip easily into fluffy frosting.
- Heavy cream: Adds creaminess and helps achieve the right frosting consistency.
Variations
I love that this Moist Vanilla Cupcakes Recipe is a great blank canvas—feel free to get creative! Whether you’re adding mix-ins or adjusting for dietary needs, there’s so much you can try that still keeps the cupcakes moist and flavorful.
- Adding Fresh Berries: I often fold in fresh raspberries or blueberries into the batter for a fruity surprise that’s delightful and colorful.
- Gluten-Free Version: Swapping all-purpose flour for a quality gluten-free blend works well, just be sure to check the blend contains xanthan gum for texture.
- Dairy-Free Adaptation: Use coconut oil instead of butter and almond milk in place of whole milk for a tasty alternative.
- Different Frosting Flavors: Vanilla pairs beautifully with chocolate ganache, cream cheese frosting, or even a lemon glaze—get playful!
How to Make Moist Vanilla Cupcakes Recipe
Step 1: Gather Your Ingredients and Prep
Start by bringing your egg whites, sour cream, and butter to room temperature—this little step makes mixing much smoother and gives you that signature moist texture. Preheat your oven to 350°F (175°C) and line your cupcake pan with papers or grease well.
Step 2: Mix Dry Ingredients Separately
Whisk together the flour, sugar, baking soda, baking powder, and kosher salt in a bowl. This ensures the leavening agents get evenly distributed, so your cupcakes rise uniformly without weird lumps or tunnels.
Step 3: Combine Wet Ingredients
In another large bowl, whisk the melted butter, egg whites, vanilla extract, sour cream, and warm whole milk until fully blended. The warmth of the milk helps everything meld nicely, and the sour cream adds moisture you can really taste.
Step 4: Bring Wet and Dry Mixtures Together
Pour the dry ingredients into the wet bowl and gently fold with a spatula just until no flour streaks remain. Don’t overmix here—overworking the batter can make the cupcakes dense, and that’s the last thing we want!
Step 5: Portion and Bake
Scoop the batter evenly into your cupcake liners, filling about two-thirds full. Bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean. When I first tried this recipe, I learned checking early helped me avoid dryness.
Step 6: Prepare the Vanilla Buttercream Frosting
While the cupcakes cool, beat the room-temp butter until fluffy, then gradually add the sifted confectioners sugar, pinch of salt, vanilla extract, heavy cream, and a splash of milk. Whip until light and spreadable. This frosting is sweet but balanced, perfect for topping those moist vanilla cupcakes.
Step 7: Frost and Enjoy
Once the cupcakes are completely cool, frost them generously. I like to use a piping bag for a neat presentation, but a simple knife works perfectly too. Garnish or decorate as you like and dive in!
Pro Tips for Making Moist Vanilla Cupcakes Recipe
- Use Room Temperature Ingredients: I noticed my cupcakes were denser before I got this right—now they’re always light and fluffy.
- Don’t Overmix the Batter: Mixing just until combined keeps the texture tender and avoids toughness.
- Sift Powdered Sugar for Frosting: It ensures a velvety smooth buttercream that’s easy to whip and spread.
- Test Oven Temperature: Using an oven thermometer helped me bake consistently and avoid overcooked cupcakes.
How to Serve Moist Vanilla Cupcakes Recipe
Garnishes
I love adding a simple touch of fresh berries or edible flowers on top of these cupcakes to brighten the look and complement the vanilla flavor. Sprinkles or a light dusting of extra powdered sugar work well when you want an easy but pretty finish.
Side Dishes
These cupcakes pair wonderfully with a scoop of vanilla ice cream or a fresh fruit salad on the side if you want a fuller dessert experience. My family also enjoys them alongside a hot cup of tea or coffee for afternoon treats.
Creative Ways to Present
For celebrations, I’ve arranged cupcakes on tiered stands with colorful paper liners that match the party theme. Another favorite is building cupcake towers or creating a cupcake bouquet for a festive centerpiece that’s both beautiful and delicious.
Make Ahead and Storage
Storing Leftovers
I store leftover cupcakes in an airtight container at room temperature for up to two days. If you’re keeping them longer, refrigerate them wrapped to prevent drying out—but bring them back to room temp before serving so they taste fresh and moist.
Freezing
I’ve frozen unfrosted cupcakes by wrapping them tightly in plastic wrap and placing them in a freezer bag. They can last for up to 3 months. When ready, thaw overnight in the fridge and frost as usual. This works great for prepping treats ahead of time.
Reheating
To reheat leftover cupcakes, I microwave them for about 10 seconds, just enough to warm through without melting the frosting. This little trick revives that fresh-baked softness and enhances the flavor.
FAQs
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Can I use whole eggs instead of just egg whites in this Moist Vanilla Cupcakes Recipe?
Absolutely! Using whole eggs will result in a richer and slightly denser cupcake, but it will still be delicious. Just be aware that the texture may be a little less airy compared to just egg whites, which help lighten the batter.
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What can I substitute for sour cream in this recipe?
If you don’t have sour cream, Greek yogurt is a great substitute and provides similar moisture and tang. Just use the same amount, and try to pick full-fat yogurt for the best texture.
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How do I prevent the cupcakes from sticking to the pan?
Using cupcake liners is the easiest way to prevent sticking. If you prefer not to use liners, be sure to grease the pans well with butter or non-stick spray and lightly dust with flour for best results.
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How long will these cupcakes stay fresh?
Stored in an airtight container at room temperature, these cupcakes stay fresh for about 2 days. If refrigerated, they’ll last up to a week, but I recommend bringing them back to room temp before eating.
Final Thoughts
I absolutely love how this Moist Vanilla Cupcakes Recipe turns out every time, and my family goes crazy for them—especially because they’re perfect whether you’re baking for a casual weekend or a fancy party. When I first tried this recipe, I struggled with dryness, but once I nailed the balance of ingredients and technique, there was no turning back. I’m confident you’ll enjoy making and sharing these cupcakes as much as I do—so go ahead and give them a try, your kitchen is about to smell amazing!
Print
Moist Vanilla Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 16 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Moist Vanilla Cupcakes are soft, fluffy, and deeply flavorful, perfect for any celebration or everyday treat. Featuring a tender crumb infused with vanilla and topped with a smooth vanilla buttercream frosting, these cupcakes are sure to impress with their delightful texture and classic taste.
Ingredients
Cupcake Batter
- 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)
Vanilla Buttercream Frosting
- 2 pounds confectioners sugar (900g, sifted)
- 1 pound unsalted butter (450g, room temperature)
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
- 1 pinch kosher salt
- 1 teaspoon whole milk
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line 16 cupcake molds with paper liners to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and kosher salt to combine evenly.
- Combine Wet Ingredients: In a separate bowl, whisk the melted unsalted butter, egg whites, vanilla extract, sour cream, and warm whole milk until smooth and fully incorporated.
- Create the Batter: Gradually pour the wet ingredients into the dry ingredients, stirring gently to combine without overmixing. Mix just until there are no large lumps to keep the cupcakes tender.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising without overflowing.
- Bake: Bake in the preheated oven for approximately 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.
- Cool: Remove cupcakes from oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Frosting: In a large mixing bowl, beat the room temperature unsalted butter until creamy. Gradually add the sifted confectioners sugar, then add vanilla extract, heavy cream, kosher salt, and whole milk. Continue to beat until the frosting is light, fluffy, and smooth.
- Frost Cupcakes: Once cupcakes are completely cooled, use a piping bag or spatula to frost them evenly with the prepared vanilla buttercream.
- Serve and Enjoy: Serve these moist vanilla cupcakes as a delightful dessert or party treat, storing any leftovers in an airtight container for up to 3 days.
Notes
- A simple vanilla cupcake for any occasion! So moist, fluffy, and delicious you’ll make them every week!
- Room temperature ingredients help create a smooth, homogeneous batter.
- Do not overmix the batter to ensure cupcakes remain tender and light.
- Ensure cupcakes are fully cooled before frosting to prevent melting of the buttercream.
- Use sifted confectioners sugar in the frosting for a smooth and lump-free texture.
- Store frosted cupcakes in a cool place or refrigerator if not consuming within the day.
Nutrition
- Serving Size: 1 cupcake
- Calories: 624 kcal
- Sugar: 69 g
- Sodium: 116 mg
- Fat: 34 g
- Saturated Fat: 21 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 80 g
- Fiber: 0.4 g
- Protein: 3 g
- Cholesterol: 90 mg
