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Moist Vanilla Cupcakes from Scratch

If you want to know the secret to getting that ultra-light, super-airy texture you expect from a professional bakery, this vanilla cupcakes recipe is for you!

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vanilla cupcakes recipe with frosting

Homemade Vanilla Cupcakes

Ever wondered why some vanilla cupcakes stand head and shoulders above the rest? The secret behind the perfect vanilla cupcakes recipe is getting that cloud-like texture that makes every bite better than the last!

The key is to beat the butter for 4-5 minutes before adding the other ingredients. By putting more air into the butter, you get unbelievably light and fluffy cupcakes that taste like they came from a professional bakery!

Proper mixing technique is how we elevate a simple treat into an extraordinary dessert. Add the decadent, creamy chocolate frosting on top, and you’ll get an unforgettable dish that will have everyone begging you for the recipe!

Why You’ll Love this Vanilla Cupcakes Recipe

  • Pantry-staple ingredients
  • Super fluffy and airy texture
  • Luscious chocolate frosting
  • Easy-to-follow process
  • Ready in less than 45 minutes
  • Great for making ahead of time
ingredients needed to make vanilla cupcakes recipe
Photo shows ingredients to make a frosting shown here

Moist Vanilla Cupcake Recipe Ingredients

  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Sour cream — at room temperature
  • Whole milk — at room temperature
  • Unsalted butter — at room temperature
  • Sugar
  • Eggs
  • Vanilla extract

Vanilla Cupcake Tools

  • Stand mixer or large bowl and hand mixer
  • Medium bowl
  • Cupcake pans
  • Cupcake liners
  • Large cookie scoop
  • Wire cooling rack

How to make Vanilla Cupcakes from Scratch

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

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STEP ONE: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

STEP TWO: In a smaller bowl, whisk together the sour cream and whole milk. Set aside.

STEP THREE: Place the butter in the bowl of a stand mixer or large bowl. Beat the butter using the paddle attachment at high speed for 4 to 5 minutes until pale in color, light, and fluffy.

Creamed butter in a stand mixer.

STEP FOUR: Add the granulated sugar and continue to mix on high speed for an additional 2 minutes.

STEP FIVE: Add the eggs one at a time, beating after each addition. Mix in the vanilla extract.

STEP SIX: Gently fold in the reserved flour mixture in three additions, alternating with the sour cream mixture, taking care not to overmix the batter.

Cupcake batter with all ingredients added to show consistency.

STEP SEVEN: Preheat the oven to 350 degrees F. Line two 12-cup cupcake pans with liners. Using a large (3 tablespoon) scoop, fill each cupcake liner two-thirds full.

filling cupcake lines with batter by a scooper
baked vanilla cupcakes in a baking pan

STEP EIGHT: Place the cupcake pans on the middle rack of the oven and bake for 12 to 14 minutes or until a toothpick inserted into the center comes out free of batter.

STEP NINE: Remove your cupcake pans from the oven and place them on a wire rack to cool while you make the icing.

STEP TEN: Place your frosting of choice into a piping bag fitted with a Wilton 1M open star tip.

baked cupcakes cooled down on a wire rack

STEP ELEVEN: Use the piping bag to add chocolate frosting to vanilla cupcakes.

STEP TWELVE: While the frosting is still soft, sprinkle the cupcakes with nonpareils.

How to make Vanilla Cupcakes from Scratch ahead of time

If you’re prepping vanilla cupcakes ahead of time, bake them as directed, then let them cool completely. Once they reach room temperature, tuck them away in an airtight container. 

When you’re closer to serving time, simply add the frosting to complete your dessert!

Moist Vanilla Cupcake Recipe Substitutions

  • Use Greek yogurt instead of sour cream for added tanginess and protein.
  • If you’re out of whole milk, a blend of half-and-half and water works wonders.
  • For a dairy-free version, almond or coconut milk plus vegan butter will do the trick.
  • If you want a different flavor, try almond or orange extract instead of vanilla.
side view of frosted vanilla cupcakes with scattered sprinkles

Vanilla Cupcakes Recipe Tips

  • Let your ingredients come to room temperature to ensure seamless blending and a smooth batter.
  • Avoid overmixing so you don’t beat out all the air that keeps your cupcakes fluffy.
  • Fill the liners two-thirds full, so they have room to expand and don’t lose all their air.
  • Let the cupcakes cool completely before adding the frosting so it doesn’t melt.

How to Store Moist Vanilla Cupcakes

Store any leftover cupcakes in an airtight container in the fridge. To maintain that moist texture and rich flavor, enjoy within 5 days. 

I also recommend letting them come back to room temperature before serving for that just-baked taste!

single homemade cupcake on a pink plate with a glass of milk

Homemade Vanilla Cupcakes FAQs

What is the secret to moist cupcakes?

The key to moist vanilla cupcakes is to not overmix the batter. Overmixing removes all the air, causing them to compress and become dry.

It’s also very important to let the sour cream, whole milk, butter, and eggs come to room temperature before mixing.

Should you let cupcake batter sit?

You do not need to let the batter sit. Baking your batter right away helps capture the air and leavening action so you get lighter, fluffier cupcakes.

taking a bite out of moist vanilla cupcake with cocoa icing and rainbow sprinkles

What is the best temperature to bake cupcakes?

I recommend baking cupcakes at 350 degrees F to allow them to cook evenly while rising beautifully.

Should you chill cupcake batter before baking?

There is no need to chill your batter. However, to get the best rise and texture, it’s best to bake the vanilla cupcakes immediately after mixing.

How full do you fill cupcake liners?

Fill your cupcake liners two-thirds full to give the batter room to expand and rise without overflowing.

taking a bite out of moist vanilla cupcake with cocoa icing and rainbow sprinkles

Moist Vanilla Cupcakes

Samantha Erb
Dig into these fluffy, homemade vanilla cupcakes topped with rich and creamy chocolate frosting. With a few simple tips and tricks, you can make these cupcakes turn out light, airy, and delicious every time.
5 from 1 vote
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 22 cupcakes
Calories 396 kcal

Ingredients

For the cupcakes:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup sour cream room temperature
  • ½ cup whole milk room temperature
  • ¾ cup unsalted butter room temperature
  • 1 ¼ cups granulated sugar
  • 3 large eggs room temperature
  • 1 ½ tablespoons pure vanilla extract

Instructions
 

To make vanilla cupcakes:

  • Preheat the oven to 350 degrees F.
  • In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside
  • In a smaller bowl, whisk together the sour cream and whole milk. Set aside.
  • Place the butter in the bowl of a stand (or a handheld mixer) and beat the butter using the paddle attachment on high speed for 4 to 5 minutes until pale in color and light and fluffy.
  • Add the granulated sugar and continue to mix on high speed for an additional 2 minutes.
  • Add the eggs one at a time beating after each addition. Mix in the vanilla extract.
  • Gently fold in the reserved flour mixture in three additions, alternating with the sour cream mixture. It is very important not to overmix your batter.
  • Line two 12-cup cupcake pans with liners and using a large (3 tablespoon) scoop, fill each cupcake liner two-thirds full.
  • Place the cupcake pans on the middle rack of the oven and bake for 12 to 14 minutes or until a toothpick inserted into the center comes out free of batter.
  • Remove your cupcake pans from the oven and place them on a wire rack to cool then frost as desired.

Nutrition

Serving: 22gCalories: 396kcalCarbohydrates: 55gProtein: 3gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 71mgSodium: 187mgPotassium: 96mgFiber: 1gSugar: 44gVitamin A: 599IUVitamin C: 0.05mgCalcium: 55mgIron: 1mg

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

Tried this recipe?Let us know how it was!


samantha

About Samantha

I’ve always had a love of cooking and creating new recipes, so it only made sense to create a food blog so I could share those recipes with you. This site is designed to provide easy and flavorful recipes with as little ingredients as possible. That means you still get great flavor combinations without all that extra time and effort. Read more...

4 thoughts on “Moist Vanilla Cupcakes from Scratch”

    • Hi Marie, I don’t have a chocolate cupcake recipe yet, but I’ll add it to my list of recipes to make. I do have a delicious peanut butter frosting though! You can find it here. It is incredible on brownies, graham crackers, or even the vanilla cupcakes! Enjoy.

5 from 1 vote

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