Perfect Moist and Fluffy Vanilla Cupcakes

These vanilla cupcakes are the perfect soft and fluffy vanilla cupcake! I have done a lot of testing and am proud to say that I finally have my favorite version to share with you!

The Perfect Moist Fluffy Vanilla Cupcakes! So good!
The Perfect Moist Fluffy Vanilla Cupcakes! So good!

I’m quite picky about vanilla cupcakes. You can’t get by with a mediocre one, you know? They might be one of the most important flavors to get right. Next to chocolate, that is. If you don’t have a good vanilla cupcake, you’ve got a problem.

I have tried numerous vanilla recipes over the past few years and this one was a fave. Problem was, it was a cake recipe. And while many cake and cupcake recipes are interchangeable, this one was not.

The Perfect Moist Fluffy Vanilla Cupcakes! So good!

When I tried to use it for cupcakes, the wrappers would come off as the cupcakes cooled. Not good. Not good at all.

They also didn’t puff up quite like I wanted. They had pretty flat tops. Too flat.

I also tend to think sour cream gives terrific moisture and flavor to a vanilla cupcake. And I think that even more now, after all my testing. Plus, it can easily be switched up to allow fun flavor variations.

The Perfect Moist Fluffy Vanilla Cupcakes! So good!

So I decided to take that tasty cake recipe and turn it into the perfect cupcake! Starting by adding sour cream.

Did you see the picture I posted on instagram of all the cupcakes I ended up freezing on my way to the perfect one? It was insane.

I played with the amount of eggs, just egg whites, amounts of milk, sour cream, flour, butter. I thought I was going to drown in cupcakes.

I also wanted to try and use the more common version of ingredients – all purpose flour instead of cake flour, regular milk instead of buttermilk, etc. Just to make it easier. :)

Aaaand to make it even easier, you only need one bowl! Woot woot!

The Perfect Moist Fluffy Vanilla Cupcakes! So good!
The Perfect Moist Fluffy Vanilla Cupcakes! So good!

I got a number of opinions along the way. Including when I had 6 women from my small group together and they tested what I thought would be my final 3 versions. I knew which my faves were, but wanted their opinions.

They totally agreed that one version had better flavor and one had better texture. The third was out!

So I decided to give it one more try.

Magic! Perfection! And sheer happiness!

My very own Perfect Moist and Fluffy Vanilla Cupcake! It is so wonderful, you guys! You have to try it!

The Perfect Moist Fluffy Vanilla Cupcakes! So good!

It is not too dense, but not too airy. Moist, but maintains structure. Rises, but not too much. And the sour cream really amplifies the vanilla flavor. Love, love, love it!

Plus, I’m kind of proud of myself for persevering. :)

As for the icing, it is my go-to vanilla icing.

It uses half butter, half shortening. In any of my icing recipes were I use half butter and half shortening, you can use all butter. But truly, I stand by using half shortening. Shortening can seem gross, but it will give a more stable icing, particularly if it’s warm out. And I really prefer the final flavor. I find all-butter icing to be too buttery and not enough vanilla flavor.

The Perfect Moist Fluffy Vanilla Cupcakes! So good!

You might disagree in the end, but I encourage you to at least try it first. Either way, the cupcake that the icing will sit on will rock your socks off. And together, they will make a fabulous cupcake party.

So do me a favor, will you? I worked extra hard on this one and burned through a lot of butter, so make sure you give it a try. I know you’ll love it!

The Perfect Moist Fluffy Vanilla Cupcakes! So good!

Perfect Moist and Fluffy Vanilla Cupcakes

Yield: 12-14 cupcakes

Ingredients

Cupcakes
1 2/3 cups (240g) all purpose flour
1 cup (200g) sugar
1/4 tsp baking soda
1 tsp baking powder
3/4 cup butter (170g), room temperature
3 egg whites
3 tsp vanilla extract
1/2 cup (120ml) sour cream
1/2 cup (120ml) milk

Icing
1/2 cup (115g) butter
1/2 cup (95g) shortening
4 cups (480g) powdered sugar
2-3 tbsp (30-45ml) water or cream
1 tsp vanilla extract

Instructions

Cupcakes
1. Preheat oven to 350 degrees.
2. Whisk together flour, sugar, baking soda and baking powder in a large mixing bowl.
3. Add butter, egg whites, vanilla, sour cream and milk and mix on medium speed until smooth.
4. Fill cupcake liners a little more than half way.
5. Bake 18-20 minutes.
6. Allow to cool for 1-2 minutes, then remove to cooling rack to finish cooling.

Icing
1. Combine butter and shortening and mix until smooth.
2. Add 2 cups of powdered sugar and mix until smooth.
3. Add vanilla extract and 1-2 tbsp of water or cream and mix until smooth.
4. Add remaining powdered sugar and mix until smooth.
5. Add a little more water or cream until desired consistency is reached.
6. Top cupcakes with icing.

Note: You may notice little bits of butter in the batter, but that's ok. They will melt into the cupcake as they bake.

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Enjoy!

signature

These are the parties I link up to.

Some treats from friends:
Victoria Sponge Sandwich Cake by Java Cupcake
Triple Coconut Poke Cake from Beyond Frosting
White Chocolate Funfetti Chip Cake from Inside BruCrew Life

You might also like:

Yellow Cupcakes with Chocolate Frosting
Yellow Cupcakes with Chocolate Frosting

Cinnamon Sugar Swirl Cupcakes
Cinnamon Sugar Swirl Cupcakes - layers of cinnamon swirled in the cupcake and cinnamon sugar icing!

Lemon Blueberry Cupcakes
Lemon Blueberry Cupcakes - so moist and easy to make!

S’mores Cupcakes
S'mores Cupcakes - super moist chocolate cupcakes with a graham cracker crust, topped with a light marshmallow frosting!

Peach Pie Cupcakes
Peach Pie Cupcakes

Funfetti Millionaire Cake
Funfetti Millionaire Cake - A layer of Funfetti cheesecake, Funfetti cake, and Funfetti mousse!

White Chocolate Truffle Cake
White_Chocolate_Truffle_Cake

Fresh Strawberry Cupcakes
Strawberry Cupcakes


Comments

  1. I love your pictures. They are so bright and fun and make the recipe something I definitely want to try.

  2. I love your tip about using shortening, it does sound a bit gross when you tell it to people, but during summer it is a nightmare to keep it out of the fridge!
    Mariana @The Candid Kitchen recently posted…Almond and pear upside down cake with salted caramelMy Profile

    • lifeloveandsugar@gmail.com says:

      Definitely! It’s much better in the warm weather. I personally prefer the final taste of the icing with shortening too. :) Thanks Mariana!

  3. I’m always looking for a new vanilla cupcake recipe… I’m going to give yours a try! And for the shortening, I add it a lot to vanilla or white frosting recipe. It just adds a level of flavor you can’t get from butter alone. :) Great recipe!
    Betsy | JavaCupcake.com recently posted…Raspberry Mojito CupcakesMy Profile

  4. They look perfect Lindsay!
    Dorothy @ Crazy for Crust recently posted…Margarita SangriaMy Profile

  5. They look so beautiful and delicious!
    Pam recently posted…Green Bean Bacon Wrapped BundlesMy Profile

  6. We all need perfect vanilla cupcakes in our arsenal!! I bet your house smelled like vanilla for weeks!! These look incredible!
    Tanya Schroeder recently posted…Spring Into Summer Giveaway!My Profile

  7. Pam Dombach says:

    I make all homemade cakes, like you, I try different recipes, and change up on them too! Looking forward to trying your vanilla cupcake recipe. I have a recipe I really like “Delicate Cake” a fine textured cake, received from a chef 40 years ago. Thank you! Happy baking!

  8. Yuh know, ‘perfect’ is a big word. I’m going to have to give these a spin just because!
    Risa recently posted…Chocolaty Nutty Banana MuffinsMy Profile

  9. Jamie @ Love Bakes Good Cakes says:

    Nothing beats a good vanilla cupcake! I can only imagine all the butter you burned through in the name of finding the perfect vanilla cupcake! #foodbloggerproblems

    • lifeloveandsugar@gmail.com says:

      omg, yes. Total food blogger problem, but I want through A LOT of butter! Thanks Jamie!

  10. yum will so try this for a bday party! looks easy and yum too! thanks for sharing this great recipe. found you on food gawker and really looking forward to your future recipes! xx. gigi. http://www.gigikkitchen.com

  11. You are so right…a mediocre vanilla cupcake will not fly because there are no other bells and whistles! Yours looks perfect. Dense but not too dense. And sour cream is definitely the way to go! I can practically taste these right now! Can’t wait to try them out!
    Lindsey @ American Heritage Cooking recently posted…Cream Cheese Chocolate Chip Cookies {And A Birthday Wish}My Profile

  12. I made these last night, it was AMAZING! You are right. It was perfectly moist, full of flavor and had the perfect shape. Job well done! I served these at my office and they were a huge hit. Plus, I rarely make cupcake from scratch, so it was extra special!
    Julianne @ Beyond Frosting recently posted…Butterfinger BrookiesMy Profile

  13. Hello and Mabuhay! Ken here, from the Philippines! Like you, I’ve been looking for the perfect vanilla cupcake recipe and have tried A LOT! I think the folks at home are already tired of vanilla! Haha. I think this is it. The way you described the cupcakes seem heavenly! Can’t wait to try your recipe! However, there’s a problem, I can’t seem to view the recipe. I tired it both on Safari and Chrome, all I get at the bottom is this: [amd-zlrecipe-recipe:139]. Is there something wrong? I’m new to your site so I’m not sure if there’s something I need to do first. Based on the comments, seems like other people were able to view the recipe. Oh, and its the same thing with all the other posts, and I’ve refreshed the page a million times already! Sorry for the lengthy post. Just excited to try out your recipe! Thank you so much!

    • lifeloveandsugar@gmail.com says:

      Hi Ken! Thank you! You’ll definitely have to let me know what you think of the cupcake. You should be able to see the recipe now. I’m sorry about that, not sure what happened, but it’s fixed. :)

  14. bella J says:

    Love how you took the time to find the perfect vanilla cake. I gave up after 4 cakes & have one still in the freezer. Wish I was able to test them with you :P

  15. There’s no salt in the cupcake recipe! My first batch made exactly to the recipe came out tasting a little off.. Could not put my finger on it. Second and third batches with salt turned out fantastic! Even my teen daughter thought the ones without salt were not as good. Made a fourth batch to compensate for the first because they were for my son’s graduation party. Has anyone else commented on the salt missing?

    • lifeloveandsugar@gmail.com says:

      I haven’t had anyone comment on that. I use salted butter rather than adding my own salt, so maybe that’s why. I’m so glad you enjoyed them!

    • How much salt did you add to the recipe? I am going to try making these as they look amazing, but I use unsalted butter. Thanks!!

      • lifeloveandsugar@gmail.com says:

        If using unsalted butter, I’d about about 1/4 tsp of salt.

        • rachel gambale says:

          I too thought it was odd that there was no salt, but I love salt and I salt everything :) I did use salted butter and I also added a 1/4 tsp of salt. I was also wondering how it would turn out without any egg yolk, but these are VERY good. Good taste. Good texture. I also used 1 tsp of almond extract and 2 tsp of vanilla. This was my first time using Crisco in the icing, and I was very pleased with the outcome; sometimes all butter icing is too “buttery” for me. This is a great recipe! No special, expensive ingredients (i.e. cake flour, vanilla bean) and no special instructions – just throw it in the bowl and mix it. No creaming the butter/sugar then alternating wet and dry ingredients…blah, blah, blah…I’ve made lots of cupcakes all different ways, and these are just as good or better!!

          • lifeloveandsugar@gmail.com says:

            I am so glad you enjoyed them! You touched on all the things I was trying to accomplish with this recipe – I’m so glad were happy with them! :)

  16. Caitlin says:

    Hi I really want to try your cupcakes and I was wondering if it to use shortening or can I just use all butter??? PS they look great!!

  17. Just wondering if you had a chocolate cupcake recipe to go with the vanilla?

    • lifeloveandsugar@gmail.com says:

      I don’t have an official post for that, but this chocolate cupcake is seriously the best. Just ignore the filling part, and for the icing don’t use the peanut butter and replace 1/2 cup of powdered sugar with 1/2 cup of cocoa.

  18. Hi! I just made these and they taste and smell amazing! The centers are really moist and fluffy’ however, the bottoms of the cupcakes turned out kind of tough. I’m not much of a baker so I don’t know where I went wrong. Do you think I over baked them? Or over beat them? This was a trial batch. I’m making them for real on Saturday. I’d appreciate any helpful hints anyone might have . Thanks so much!

    • lifeloveandsugar@gmail.com says:

      Sound like they might have been a little over baked. Cupcakes can do that pretty quickly. You want to take them out when there are still a few moist crumbs on the toothpick when you test them. I normally set the oven for 17 or 18 minutes, then check them and only add more time if they need it, so that they don’t overcook. One other possibility is that if it’s just the bottoms of the cupcakes, make sure you put the pan in the middle of the oven. If they were too close to the bottom, maybe that’s why the bottoms of the cupcakes are more done.

  19. I made these this past weekend for my daughter’s first birthday….the cupcakes were great. Lots of flavor and very moist and fluffy. I decided that this would be the recipe I would use for the Giant Cupcake Cake I needed to make.. Well the flavor was all there but it turned out very dense unfortunately :-( It’s definitely best suited for regular sized cupcakes. I’ll be making these again for sure! Thanks for the recipe!

  20. I am making 160 cupcakes for a friends birthday party and these really turned out amazing!!! This will now be my go-to cupcake recipe! So easy and delicious! Thank you for sharing it and I also love your photos!

  21. Hi,
    I tried these cupcakes today and they were AMAZING, i have tried so many vanilla cupcakes but either they are too crumbly, dry or just plain wrong. They were moist, with perfect crumb. Just I had two very minor problems, they were sticking a little to the wrapper and I found them a little bland but the second problem, i think can be resolved with a pinch of salt.
    Buttercream is the classic ratio and is just perfect.
    Do you mind if I post it on my blog with your recipe linkback?
    Thanks.
    Nadia recently posted…Healthier Starbucks style frappuccinoMy Profile

  22. I was so happy to find your recipe and thank you very much for all of the testing and tweaking you did. Hubby’s birthday is Wednesday and he wants vanilla cupcakes. I’ve been testing various recipes and wasn’t sold on any of them. Anxious to try your recipe.
    Coleen recently posted…SWEET BABY RAYS BARBECUE SAUCE CLONEMy Profile

  23. Hi,
    Is it possible to get this recipe in grams, I’m in the UK and think I’ve gotten the conversion wrong.

    Also, would this same recipe work for making a cake as opposed to cupcakes?

    • lifeloveandsugar@gmail.com says:

      Hi Louise! I can try to do the grams conversion asap. I’ve made it as a cake, and it’s delicious. It does shrink a little bit as it cools though, just so you are aware.

      • If you could, that would be great! Is there another one of your recipes that you think would make a better vanilla cake?
        Its my hubby’s favourite and your recipes are so good, makes me look like a good baker :)

        • lifeloveandsugar@gmail.com says:

          Aw thanks! I’m so glad you enjoy them! This really does make a good cake if it’s just for you and your husband or sharing with friends. My husband loves it as a cake. If you’d rather try another though, this one is great too. I’m working on a vanilla cake at the moment. :)

  24. These cupcakes are so yummy! I will definitely be making these again. With a sprinkle of salt, they cupcakes will be great for parties and barbeques. These cupcakes are not like any others!

  25. This recipe looks awesome. Question, is the vanilla flavor really strong? I’m looking for a subtle vanilla flavor to use as the cupcake base to fill with jelly and top with a peanut butter frosting to make a peanut butter and jelly cupcake. Thanks

    • lifeloveandsugar@gmail.com says:

      It’s certainly a good vanilla flavor, but I think with a different icing, it wouldn’t be an overwhelming vanilla flavor. You could also cut the amount of vanilla extract in the recipe in half, if you’d like.

  26. Any substitute for the sour cream plz?

  27. I see that there is quite a bit of Vanilla in this recipe. If you were to change it to Almond, how much would you use without the batter being too “Almondy”? (This question is for the cupcake batter only)
    I am taking them to a party and want something a little different, but not too drastic, as I want to please a picky crowd.
    I am excited to try this recipe as I have had similar experiences with trying to use a Cake recipe for Cupcakes. (Wrappers coming off plucks my nerves, LOL)

  28. Is there any substitute to sour cream…. ???? As its not readily available in my locality.

    • lifeloveandsugar@gmail.com says:

      Yogurt usually works as a substitute for sour cream, though I haven’t tried it in these cupcakes yet.

  29. Hi, just wondering how many grams are in one cup? I am from the UK and I have encountered a lot of recipes using different grams to cup conversion (either 200g, 240g or 250g..). Would love to give it a try but need to get the measurements right first..thanks!

    your cakes look amazing, love! x

  30. Thanks for a grat recipe! I’ve been Loki g for cupcakes that don’t stick to the paper case, and dont fall apart. These fit the bill! A few comments-
    I used vanilla yoghurt instead of sour cream, and 50% cream /50% milk.
    I doubled the recipe- but only had 5 egg whites. Still worked really well!
    I’m in Australia, I used 250ml cup. I think the USA cup is different? It would be helpful if you put mls and grams in your recipes.
    I was a bit confused by the ‘cup’ of butter- how can you have a cup, unless it’s melted or packed in? Again grams would be most helpful! I just mashed it in a bit and guessed, and it seems to have worked ok!

    Thanks again, I’ve made about 45 cakes to take to my daughters preschool class for her birthday. They will love them :)

    • lifeloveandsugar@gmail.com says:

      I’m so glad you enjoyed them and I’m glad to know yogurt works in place of the sour cream! It’s definitely a goal of mine to start adding grams and mls. Here, our butter comes in sticks measured by tablespoons and cups. I’m glad they worked out! :) Thanks Kay!

      • I’ve just popped back to bake this recipe again, and I see you’ve added gram conversions. Thank you!

      • Ok, I’m making it now and I’m a bit hesitant…with the 1/2 cup of milk and the 1/2 cup of sour cream, are you sure the sour cream weighs twice as much as the milk? That’s a lot of sour cream, and looks like more than half a cup, whatever cup size you use in the USA!

        • lifeloveandsugar@gmail.com says:

          I’m sorry! I am so unfamiliar with those types of measurements. I have the sour cream as grams – is that the right way to do it, or should it be ml? Let me check it again.

  31. manda790 says:

    I’m wanting to try these but am concerned about using sour cream. Do you get the taste of it at all or do they just taste like vanilla cupcakes? I tried to make muffins with sour cream once but they were disgusting. Has anyone else tried these? Any feedback?

    • lifeloveandsugar@gmail.com says:

      I don’t think they taste like sour cream at all – it just adds great moisture. I also haven’t heard of anyone having that problem either.

  32. Hi all,

    Has anyone tried making these using the whole egg vs just egg whites?

    • lifeloveandsugar@gmail.com says:

      Someone said the other day that they used 3 whole eggs instead of egg whites and they turned out well. I’d imagine it’s a different texture though.

  33. Hello
    I’ve just made my second batch of these vanilla cupcakes and they are amazing! The first time I put 3 whole eggs in not just the whites – really lovely texture. Second batch I separated the eggs put the yolks in with wet ingredients and whisked the whites then folded them in at the end – kind of like a sponge
    consistency to these ones. I love this recipe – have tried so many vanilla cupcake recipes but this one is
    now my firm favorite. Thank you so much.

    • lifeloveandsugar@gmail.com says:

      That’s awesome Ally! I’m so glad you like them and are having fun playing with them! :)

  34. I`ve just tried this recipe and it tastes great!!
    But mine shrank after I took it out of the oven.
    Do you know what could be the reason?

    • lifeloveandsugar@gmail.com says:

      Hmm, the dome does shrink a bit, but they shouldn’t sink in the middle or anything.

      • it didn`t sink in the middle but overall the size of the cupcake shrank.
        Maybe I had incorporated too much air when mixing?
        About how long did you mix the batter?

  35. After my disappointing experience with Magnolia recipe book, I went on a thorough internet search for a moist flavorful vanilla cupcake. You are very correct! These are the best I have ever made! I am filling the little cakes with a little lemon curd and then topping them with your strawberry icing. Can’t wait – the srawberries smelled amazing during the puree. Thank you!!

  36. Would there be any adjustments to the recipe if you were doing a sheet or layered cake?

    • lifeloveandsugar@gmail.com says:

      I haven’t tried a sheet cake. I’ve made a layered cake with it without changing anything. One thing to note though is that as a cake, it shrinks a bit when cooling (width wise, not height). I love it as a cake though.

  37. Yum! I just made these with my kids tonight and they were delicious. I love that you only have to use one bowl…almost as easy as a box mix but a whole lot tastier. I was wondering, could you use melted butter instead of softened? I always forget to get the butter out early to soften and then in my efforts to try to soften it in the microwave, it melts. Thanks for this wonderful recipe! I will be making it again.

    • lifeloveandsugar@gmail.com says:

      I’m so glad you enjoy them! :) I’ve heard that the recipe still works well with melted butter, but I haven’t tried it myself.

  38. Hey there. Im making few batches of this recipe as I’m typing this out. first batch out was good. but second one slightly under cook i guess. making the third batch now. hope all will turn out good. thank you for a good recipe. i do get the fluffiness and the moistness out of them. :)

    cheers from Malaysia.

  39. Hello,
    I’m going to try your recipe tomorrow, but I want to make two 8 inch cake pans instead of cupcakes. Can you please advice how this works change the quantity of the ingredients? Thanks so much!

    • lifeloveandsugar@gmail.com says:

      You shouldn’t need to change anything. I hope it turned out well Tammy!

      • Tammy Daerr says:

        I Thanks for the reply. Actually, to make two 8 inch cakes you need to double the recipe. The cake was delicious by the way.

        • lifeloveandsugar@gmail.com says:

          Ahh, you’re right. I’m sorry. Some of my cupcakes recipes are already doubled, so I was thinking this one was too. I’m glad you enjoyed it!

  40. hi! is it okay if i add chocolate chp cookies orlueberries in this recipe? thanks!!

    • lifeloveandsugar@gmail.com says:

      I assuming you’d be chopping the cookies? I think it’d be alright, but haven’t tried that. The blueberries would work great though.

  41. I made the vanilla cupcakes today they had a good rise while baking when taken out they sank quickly. the flavour was lovely. i used self raising flour and no raising agents, also dropped the oven temp by 20 percent.wat have i done wrong? please can u help!!!

    • lifeloveandsugar@gmail.com says:

      The do sink a bit when they come out of the oven, but shouldn’t fall in the center. They should be somewhat flat on top. It’s hard for me to say what might be wrong, if something is, especially with the change in flour and temperature.

      • am gonna try cupcakes again and use the plain flour with rising ingredients. i used i kitchen aid to make these, the mix was lovely and light and fluffy, they just colapasedwhen out of oven. ps thanks for replying to last message x

  42. Thank you for this recipe! It’s indeed moist and passed the test of my family!
    I just have one comment on the icing. My icing didn’t quite turn out because I overbeat the butter but that’s really my error. But I was wondering if there is a typo with the amount of the sugar in the icing. I always try to use less sugar so I started out with only 2 cups. When I tasted it the icing was already so sweet that I started adding cocoa poweder to eleviate the sweetness somewhat. Unfortunately I ended up overbeating the icing at the end. I can’t even imagine the sweetness if you add 4 cups of sugar! So, is that a typo?! …. anyway, the cupcake itself is really awesome. This one is a keeper.

    • lifeloveandsugar@gmail.com says:

      Hi Erika! I’m so glad you enjoyed the cupcakes! That actually isn’t a typo. 4 cups per 1 cup of butter (or butter/shortening mix) is pretty standard for a traditional buttercream. I’m glad you were able to alter it to your liking though. :)

      • Thank you for the clarification. I’ll look under your other recipes and maybe try other icings for the cupcakes. But once again, the cupcake is just amazing. You know how cupcakes are not as good (as fresh made ones) anymore when you put them in the fridge. Well, that’s not true for these cupcakes! Even after 3-4 days (small family!), I pull them out of the fridge and either let them get to room temperature or place them in the microwave for very short time and voila, they are (almost) as good as freshly made. Thanks again for sharing this awesome recipe. Like you mentioned in your blog, I have also tried different things to make the cupcakes moist and fluffy. My search is over now!

  43. i didn’t mean chocolate chip cookies. sorry about that. what i meant were chocolate chips :)

  44. Hi can i substitute white vinegar instead of sour cream?

    • lifeloveandsugar@gmail.com says:

      That seems like it’d be a lot of vinegar. I don’t know that that would work very well. You might try subbing additional milk instead, if you don’t want to use sour cream.

      • Hi thanks for the response. I was using white vinegar for my moist chocolate cupcakes, that’s the reason why I asked if it’s possible. Another question would be what kind of milk will i use for the cupcake batter? And for the icing when you say water or cream, what kind of cream did you use? thanks….

        • lifeloveandsugar@gmail.com says:

          I use 2% milk in the cupcakes. I usually use water in my icing, but you can use milk, heavy cream, or whatever your preference.

  45. I made these last night for a charity bake sale. They are very good. Best icing yet!

  46. I am definitely going to try these! What type of milk should I use??

  47. Sherie Rodrigues says:

    Dear Lindsay, I would like to say how much I enjoy your beautiful site, of course your recipes. I call it art. Obviously I am not the only one that thinks you are special. You are very popular. There is a lot to be attracted to your site for. Hugs and Kisses Sherie. I am about to make your vanilla cupcakes. Luv ya

  48. froggy92030 says:

    I tried this recipe for some wedding cupcakes I am making and it is PERFECT. Every gal needs a go to vanilla cupcake recipe just like every gal needs a little black dress. I have just found mine. Thank You!

  49. The vanilla cupcakes and frosting turned out splendidly. Two thumbs up for this recipe!

  50. Hi! I am planning to make these for a kids birthday party. I am interested in possibly adding food coloring in them for the rainbow cupcake effect, do you think this will alter the flavor any? Thanks so much!

  51. Hi Lindsay,

    All your recipes look amazing, i’m going to try the vanilla recipe this weekend.
    It says that the recipe yields 12-14 cupcakes. Are they regular size cupcakes (aprox 3″ in diameter)?
    One last question, you mentioned adding 1/4 tsp salt if using unsalted butter. Is that added to the frosting or the cupcake batter?

    Thanks for your help, and for sharing!

    • lifeloveandsugar@gmail.com says:

      Yes, that should be for regular sized cupcakes. The salt can be added to the cupcake batter. Enjoy them!

  52. Hi Lindsay,
    Nice recipe, though initially the cake came out fluffy but after putting it in the fridge, it felt heavy when brought out to eat, any tips on what to do differently next time?

    • lifeloveandsugar@gmail.com says:

      It’s hard for me to say, but I wouldn’t suggest putting them in the fridge. The usually dries out cupcakes.

  53. Veronica Joy says:

    hi ms.lindsay what can substitute for sour cream, can i use 1 cup of milk instead half of it and half sour cream? thank you :)

    • lifeloveandsugar@gmail.com says:

      I think that would work alright, but I haven’t tried it. The sour cream adds a lot of moisture and flavor that using all milk might lack, so keep that in mind.

  54. Was looking for a moist vanilla cupcake recipe and im glad that i found your blog and recipe! At first i wanted to use the allrecipes website recipe but there were too many negative reviews about it being dry, course and bland. So i ditched it and found your recipes and give it my best shot. I didnt have sour cream however, so i substitute it for another cup of milk but other than that kept the recipe the same. The vanilla cupcakes turns out amazing and my god there were super fluffy!! almost like a chiffon cake. Its soft, very moist and sweet. Would highly recommend this recipe! Thank you so much!

  55. I loved these they were everything you said they would be, fluffy, moist and PERFECT. thank you so much for all your hard work!

  56. Genevieve says:

    Hi Lindsay! :) I stumbled upon your blog from a repin via Pinterest and I am so glad I found your website! The colors look really gorgeous and your photos even more so! I made this recipe today but instead of only vanilla, I also added heaps of green tea (or matcha) powder to my batter cos I love green tea! My cupcakes came out very moist and tender. Yay! Thanks so much Lindsay! =]

    On another note, I used cake flour and my cupcakes didn’t sink after taking them out from the oven. It’s a great idea to add sour cream as well; mine didn’t have the after-taste of the sour cream! Thanks once again for this awesome recipe! :)

  57. Hi lindsay.. I was wondering.. Can i replace the sour cream with yoghurt? Because sour cream is.a lil bit hard to be found in my country.. Thankyou so much :)

  58. Hello about to try this recipient out but I have everything except the sour cream. I do have plain Greek yogurt. Can this be substituted? And if so do I need to change measurement of it or anything else?

  59. Hi there.I am eager to try out this recipe.But the only thing stopping me is the fact that I can’t make out if the part in the instructions where it says 350ª,is in celsius or fahrenheit.I’m leaning towards celsius,but I’m not 100% sure.So I guess that would be my question: Is the temperature in the instructions celsius or fahrenheit? (ªuª)/

  60. Hi, I don’t know why my cupcake surface crack, do u know why this happen?? I’m using you recipe with 160 degree and 18 minutes.

Trackbacks

  1. […] one of the perks is that it is one-bowl method. I will give the well-deserved credit to Lindsay of LifeLoveandSugar who posted this amazing recipe. Thanks […]

  2. […] Perfect Moist and Fluffy Vanilla Cupcakes from Life, Love & Sugar […]

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