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
Scale
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
