Moist Vanilla Cupcakes

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

5 from 1 vote

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.

Prep Time20

Cook Time15

Total Time35

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 396kcal

Author: Samantha Erb

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

US Customary - Metric

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.

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