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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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
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.
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.
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.
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.
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.
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.
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!
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.
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.
Moist Vanilla Cupcakes
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:
- 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.
