White Cupcakes

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These white cupcakes are super moist, light, and fluffy! They are topped with vanilla buttercream and are sure to become a new favorite. If you are looking for a foolproof, classic white cupcake recipe, look no further.

The Best White Cupcake Recipe

Some days call for a simple, classic white cupcake done right. That’s exactly what I have for you today. These white cupcakes are perfect for weddings, baby showers or a regular Saturday night. They are super moist and stay that way for days. These are a classic and a recipe you’ll want to have on hand for all kinds of occasions.

To make these delicious cupcakes, whipped egg whites are folded into a classic vanilla batter making these white cupcakes so light and fluffy that they make you think of perfect white clouds in the sky. The subtly sweet flavor of the cupcake is complimented beautifully by a creamy buttercream frosting and a smattering of sprinkles. They truly are the best you’ve ever tasted.

White cupcakes on a serving tray. One is half way unwrapped with a bite taken out of it.

What is a White Cupcake?

There are three different kinds of vanilla cakes – yellow, white, and regular. Yellow cupcakes are a little richer and they derive their color from the use of mostly (or all) egg yolks in the batter. White cupcakes, on the other hand, only use egg whites in the batter, making them lighter in color and, often, texture. Finally, classic vanilla cupcakes utilize whole eggs, producing a color and taste somewhere between white and yellow cupcakes. They are all delicious. I recommend experimenting to find your favorite.

Why You’ll Love This Vanilla Cupcake Recipe

There’s nothing quite like a simple white cupcake and this recipe is the king of all white cupcakes. Here are some of my favorite things about it.

  • Simple flavor. I love the subtle sweetness of these simple vanilla cupcakes. If you are in the mood for a dessert that isn’t super overpowering and is pleasing to a variety of taste preferences, these are the perfect solution.
  • Great texture. Folding the egg whites in at the end makes these cupcakes so light and fluffy. They are practically cloudlike. Plus, the addition of sour cream to the batter makes the finished product wonderfully moist.
  • Customizable. This simple white cupcake creates the perfect canvas for a variety of adaptations. Try swapping out the vanilla buttercream for my Fudgy Chocolate Buttercream Frosting. You could even add some berries or shredded coconut to the batter or play around with fun decorations (see the section below titled “Decorating Ideas” for inspiration).

Recipe Ingredients

Here’s a list of ingredients needed to make these white vanilla cupcakes. Don’t forget to scroll to the recipe card below for detailed measurements.

White Cupcakes

  • All-purpose flour – I like to measure my flour with a food scale, to be sure it’s accurate. Too much flour can give you dry or dense cupcakes. Feel free to use a 1:1 gluten-free flour instead.
  • Baking powder – For the perfect rise and texture.
  • Salt – For flavor.
  • Unsalted butter – The butter must be at room temperature otherwise it will not cream properly with the sugar.
  • Sugar
  • Sour cream – The sour cream adds a lovely moistness to these white cupcakes.
  • Vanilla extract – For flavor.
  • Milk – For moisture and a tender texture.
  • Water – For additional moisture without weighing down the cupcake with additional fat.
  • Egg whites – Make sure that the egg whites are at room temperature before beating. They will hold volume better.

Vanilla Buttercream

  • Unsalted butter – The butter should be at room temperature. If it is too cold, you will end up with a lumpy frosting. If it is too warm, your frosting will be runny.
  • Powdered sugar – For volume and a thick consistency.
  • Vanilla extract – Almond extract would be a fun alternative. Just note that you only need about 1/4 of the amount you would need if you were using vanilla.
  • Salt
  • Heavy cream – I highly recommend using heavy cream here as opposed to something with a lower fat percentage, which can give you a thinner frosting.
  • Sprinkles
Zoom out of white cupcakes on a serving tray.

How to Make White Cupcakes

Only 30 minutes to cupcake time! Here is a quick rundown of how to make these white cupcakes. Make sure to scroll to the recipe card below for more detailed instructions.

For the white cupcakes

  • Prep. Preheat oven to 350°F and line a cupcake pan with cupcake liners.
  • Whisk together the flour, baking powder, and salt.
  • Cream together the butter and sugar until fluffy and light in color.
  • Add. Mix. Add the sour cream and vanilla extract and mix to combine. Add half of the dry ingredients. Mix to combine. Add the milk and water. Mix to combine. Add remaining dry ingredients. Mix to combine.
  • Beat the egg whites on high speed until stiff peaks form.
  • Fold the egg whites gently into the batter, one half at a time.
  • Bake. Fill the cupcake liners halfway and bake for 15-17 minutes.
  • Cool. Allow the cupcakes to cool in the pan for 2-3 minutes before turning out onto a wire rack to cool completely.

For the vanilla buttercream

  • Make the frosting. Mix the butter until smooth. Add half of the powdered sugar. Mix until smooth. Add the vanilla extract, salt, and 1 tablespoon of cream. Mix until smooth. Add the remaining powdered sugar. Mix until smooth.
  • Get the texture right. If the frosting is too thick, add the remaining cream (a little bit at a time) and mix until smooth until the desired consistency is achieved.
  • Pipe the frosting onto the cooled cupcakes.

Why Do You Whip Egg Whites For Cupcakes?

Whipping egg whites incorporates air into them. When whipped egg whites are folded into cupcake batter properly (meaning very gently, ideally with a rubber spatula), that air is carried over into the batter. The result is a wonderfully light, fluffy cupcake. So whip those egg whites well and fold them in with care.

Closeup of white cupcakes on a serving tray.

Tips for the Best Homemade Cupcakes

Here are some simple tips and tricks that will help you achieve the best white cupcakes you’ve ever tasted. Happy baking!

  • Room temperature ingredients. Make sure that the butter and the eggs in the cupcake batter are at room temperature. Otherwise, the butter will not cream properly with the sugar and the eggs will not whip up properly. The butter in the buttercream should also be at room temperature unless you want an overly lumpy or runny frosting.
  • Don’t skimp on the creaming time. When creaming together the butter and sugar for the cupcake batter, give the electric mixer a full 2-3 minutes to do its work. The mixture should be fluffy and light in color at the end. This will help make the cupcakes wonderfully fluffy.
  • Fold in the egg whites. Folding in the egg whites at the end adds an airiness to the batter which results in a lighter, fluffier cupcake. Fold the egg whites in gently so they maintain as much air as possible.
  • Cool your cupcakes. Before frosting your cupcakes, it is crucial that they cool completely. Otherwise, your frosting will melt and slide right off. What a mess! If you want to learn more, check out my post on How To Frost Cupcakes.

Decorating Ideas

I love topping these cupcakes with sprinkles and calling it a day but there are a number of other directions you could go. Here are some ideas for you.

  • Fresh fruit. Slice up some fresh strawberries or arrange a few blueberries in the frosting.
  • Candy. Try chopping up your favorite candy bar and sprinkling the pieces on top of the buttercream frosting.
  • Shredded coconut. I love adding a little shredded coconut to the tops of these cupcakes. Feeling tropical? Add a dash of coconut extract to the batter and/or the buttercream.
  • Cookie crumbles. Crumble Oreo cookies or your favorite chocolate chip cookie on top for an extra treat.
  • Add color. Add a drop or two of gel icing color to the buttercream frosting for a pop of color.
White cupcakes on a serving tray.

How to Store Homemade White Cupcakes

If you find yourself with leftover cupcakes, arrange them in a single layer in an airtight container that is tall enough to accommodate the frosting. Seal the container and store the cupcakes at room temperature for up to 24 hours, then store in fridge for 3-4 days. Allow them to come to room temperature before serving.

Alternatively, after sealing the cupcakes in an airtight container, you can keep them in the freezer for up to 3 months. When you are ready to enjoy, allow them to thaw in the refrigerator and then come to room temperature before serving.

More Easy Cupcake Recipes

Watch How To Make These Cupcakes

Read Transcript

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White cupcakes on a serving tray.

White Cupcake Recipe

  • Author: Lindsay Conchar
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12-14 Cupcakes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


These white cupcakes are moist, light & fluffy! If you are looking for a totally foolproof, classic vanilla cupcake recipe, look no further.


White Cupcakes

  • 1 1/4 cups (163g) all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 6 tbsp (84g) unsalted butter, room temperature
  • 3/4 cups (155g) sugar
  • 6 tbsp (86g) sour cream
  • 2 tsp vanilla extract
  • 6 tbsp (90ml) milk
  • 2 tbsp (30ml) water
  • 3 large egg whites, room temperature

Vanilla Buttercream

  • 1 cup (224g) unsalted butter, room temperature
  • 4 cups (460g) powdered sugar
  • 1 1/2 tsp vanilla extract
  • Pinch of salt
  • 23 tbsp (30-45ml) heavy cream
  • Sprinkles, optional


For the white cupcakes

  1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
  2. Combine flour, baking powder and salt in a medium sized bowl. Set aside.
  3. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 2-3 minutes. Do not skimp on the amount of creaming time.
  4. Add sour cream and vanilla extract and mix until well combined.
  5. Add half of the dry ingredients to the batter and mix until well combined. Add the milk and water and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Set aside.
  6. Add the egg whites to a large mixer bowl and whip on high speed until stiff peaks form.
  7. Gently fold about half of the whipped egg whites into the rest of the cake batter until mostly combined, then add the remaining egg whites and gently fold until well combined.
  8. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
  9. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.

For the vanilla buttercream

  1. While the cupcakes cool, make the frosting. Add the butter to a large mixer bowl and mix until smooth.
  2. Add about half of the powdered sugar and mix until well combined and smooth.
  3. Add the vanilla extract, salt and 1 tablespoon of cream and mix until well combined and smooth.
  4. Add the remaining powdered sugar and mix until well combined and smooth.
  5. Add the remaining cream as needed and mix until smooth.
  6. Pipe the frosting onto the cooled cupcakes. I used Ateco tip 844.


  • Serving Size: 1 cupcake
  • Calories: 375
  • Sugar: 45.9 g
  • Sodium: 231.3 mg
  • Fat: 20.6 g
  • Carbohydrates: 49.6 g
  • Protein: 1.8 g
  • Cholesterol: 53.4 mg


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  1. Nicky

    Loved these cupcakes, light, fluffy and moist. The leftover 3 yolks were used to make icecream popsicles, win win. I must say I have been weighing ingredients the last 6 months and it really does make a difference. Great recipe !

  2. A

    I was in search of a good vanilla cupcake recipe for a while, and my search ended here. This is the absolute best vanilla cupcake recipe I have ever tasted. It is certainly better than any bakery cupcake I have ever had! I have tried the other vanilla cupcakes on this blog, and while they are delicious as well, and pretty top-notch, these are by far the best. They are SO fluffy and moist! I always put in 1/2 tsp of cake batter flavor, and it’s just enough to give that nice, bakery cake flavor. I have made it using cup measurements before, but weighing your ingredients for it jsut takes it to a whole other level! Overall, this is a FANTASTIC recipe.

  3. Charne Willemse

    I made this today. Supper easy played around swopped half a cup of flower for coco one teaspoon Vanilje for coffee flavour wow what a nice chocolate cup cake. Will defiantly use this recipe again, my opinion it is fool proof

  4. Adneris Quinones

    Hi Lindsay, if I double the ingredients to get 24-26 cupcakes in one batch vs making the batch twice … Do I need to adjust any of the ingredients? Like less egg whites, etc? Or I’m safe to double each of the ingredients?

    1. Quinn

      Hi Lindsay! I noticed you have a few vanilla cupcake recipes. Which one would you recommend I try first? My favorite types of cakes are moist/light/fluffy with a light and fluffy frosting. Thanks so much!!! Quinn

  5. Alison

    This really is the best vanilla cupcake recipe I’ve tried so far!! Thanks for all the yummy options, this one is the clear winner though! TYSM

  6. Keji

    I adjusted this recipe a bit (doubled the measurements) and divided the batter in two parts. Then I added cocoa powder to one part and mixed it. Poured the batter in bits alternately into the baking pan to bake a marble cake. The result was fabulous.

  7. Mia

    I make up to 50 cupcakes a batch so this recipe is PERFECT!!. Sometime they underbake at  18 mins
    what would be a safe time not to get chewy on the inside?

    1. Lindsay

      That’s going to depend on your oven. If 18 minutes is too little, you can add another couple minutes. Glad you enjoy them.

  8. Judy

    Hello Lindsay, I’m wondering what suggestions you have for replacing the milk – will buttermilk, whipping cream or almond milk work?

    1. Lindsay

      I haven’t tried buttermilk, but would think it’d be ok. Whipping cream might be a little heavy. Almond milk should be fine, but it lacks some of the fat, so I probably wouldn’t prefer the texture as much.

  9. Molly

    Hi Lindsay,
    I made your favorite moist vanilla cupcakes tonight and they are wonderful! Best tasting vanilla cupcakes ever! I do have a question… shortly after I removed them from the oven, the cupcakes didn’t keep their dome shape and the tops flattened out, some even sunk in. Have you had this problem before? I’ve had it happen one other time and I do know both this recipe and my previous recipe had sour cream in it. Would that cause the cupcakes to lose their height? Thanks!

    1. Lindsay

      I’m glad you enjoyed them! It’s hard to say for sure what happened with them sinking. A little bit of deflating is normal as they cool, but it sounds like they did more than that. It’s possible that they came out of the oven too quickly. Another possibility is that you added a touch too much baking powder. Beyond that, it’s hard to say.

    2. Steph De La Paz

      I agree with Lindsay about them coming out too quickly. Its like when u get out of a nice hot shower into the cold (I personally like it but others dont lol). Next time, leave them in the oven but with the door half way open. It’ll give the cupcakes time to adjust to the outside world and wont deflate as much. Some deflation will happen but they shouldn’t sink in. Good luck

  10. lavanya krishnan

    really awesome. The best thing i really liked about the cake is the simplicity to put it together (as a fellow mom of twins I am sure you can imagine). The batter was so easy to pour into the liners. 🙂

    1) I baked them for 15 mins and although cooked, they were little sticky on top. Should I bake them for a couple of more minutes? I noticed that some of them started to brown a lot at the bottom. I forgot to take out the mini cup cakes earlier and burnt them. Should I bake them for 1/2 the time as regular cup cake.

    2) As for the cake it self, my husband said it needed more flavour. I didnt use the frosting receipe from here and instead went with an expresso frosting. Should I increase the quantity of the vanilla extract if I want to skip the frosting? I prefer naked cakes for more guilt free eating. 🙂

    1. Lindsay

      Cupcakes and cakes can often be a little sticky on top after cooling. I believe it’s just from condensation and moisture. I’m not sure of how to avoid that.

      And yes, mini cupcakes should be baked for less time. I’d say probably around eight minutes.

      And you can certainly add more vanilla to the cupcakes. It won’t hurt them.

      I’m glad you enjoyed them!

    1. Lindsay

      I would really recommend sticking with sour cream for the best texture and flavor. But if you feel you have to change it, you could use plain yogurt instead. It does give you a little different result though.

  11. Priscila

    Lindsay, These are by far the best vanilla cupcakes I have ever baked! They are light and moist best of all, easy to make. I doubled the recipe and ended up with 36 cupcakes , It could be from half filling the cups? I usually fill my cups 2/3 full.

  12. Teresa Araujo

    My husband loves this recipe, the cake is a wonderful consistency! We prefer it over the moist vanilla layer cake recipe. If I were to use this recipe for a cake (making batter 2-3 times to fill 6″ pans), would it work for a layer cake?

    1. Lindsay

      This cake definitely works well as a layer cake. I typically do it in 8 inch pans and double it. I’m not sure about 6 inch pans because I haven’t used those. I’m so glad to hear you enjoyed the cupcakes!

  13. Sonja Kerfont

    10/10 Will make again! I skipped the frosting and added a cup of mini chocolate chips, and baked it in a mini muffin pan. Makes 56. They were fantastic. Blows the Sara Lee Little Bites out of the water. I’ll be making these for my son’s lunches instead of buying the little bites. I mean sure, it’s cake, but it’s cake I know what went into it and it’s not pretending to be mini muffins like Sara Lee. Plus the added bonus of not having a funky chemical taste.

  14. Teresa

    Hi Lindsay,
    Can I make this cupcakes and frost them a day in advance? If so, what’s the best way to store them so they stay moist?


  15. Corrie

    I have made so many vanilla cupcakes! I made these yesterday with a whipped lemon cream cheese icing and they were DIVINE! So soft and fluffy! Thank you for the perfect vanilla cupcake, maybe my quest is finally over! 

  16. Helen

    I have tried these twice and each time they come out dense, almost like pound cake. Could you take a guess at what I’m doing wrong?

  17. Naomi

    Very easy and delicious vanilla cupcakes! I am slowing working my way through your recipes and was so happy to find this one when I had to take cupcakes to my daughter’s classroom. The kids loved them. 🙂

  18. Nina

    WOw based off of other reviews I wanted to try these iv been baking for years and I must say this is the nastiest vanilla cupcake recipe iv ever done, wasn’t moist and had a strange taste just not for me I’ll stick to my own vanilla cupcake recipe.

  19. Ayesha

    Fantastic cupcake recipe! wanting to use the same recipe for a letter “Y” tin – do you think I would need to double the recipe?

  20. Scgirl0

    Hey. I am wondering how this recipe would pair with a chocolate marble? I am baking a couple dozen for a baby shower this week and was planning on baking about half based on this recipe for vanilla and half marble (using a half and half cupcake divider). However, I’m having trouble finding a comparable chocolate cake recipe that will be able to be baked at same temp and time as well as hopefully have a similar consistency for obvious reasons.
    Could I simply just split this recipe, make my one dozen all vanilla. Then make my other dozen by quartering the recipe for the vanilla and quartering for the chocolate marble by simply adding cocoa? Feel like I would probably need something else but not sure. If it’s just adding cocoa, how much for just a dozen of doing marble?
    Sorry if this sounded confusing 🙂

    1. Lindsay

      I actually am going to be working on a marble cake soon, since it’s actually a little tougher to do than it would seem. Just adding cocoa powder won’t necessarily work, since often baking soda is used in chocolate and baking powder in vanilla. But in the meantime, I’d suggest this vanilla and this chocolate cake (just pay attention to the chocolate layers of cake). They are “the same” but chocolate versus vanilla. You’ll have to make the batter separately since one is baking soda and one baking powder, but the baking time and consistency issue would be right. I hope that helps!

  21. Joan

    Oops, Lindsey. I just watched the video, and hooray, I can simply add the egg whites. I am headed to the store for sour cream right now!! Thank you ???? 

  22. Joan

    I would like to make these for the 4th of July (tomorrow), and I am assuming I need to whip the egg whites first, or can I just add them as they are to the batter? Thanks!

  23. Jennifer

    Hi have you ever substituted the shortening for coconut oil in the frosting. Does it ruin the consistency of the frosting?

  24. Disappointed

    This is the worst recipe I’ve ever tried. I followed your method and ingredients just like you wrote. So disappointed. My cupcakes cake out spongy and soggy. 

  25. Tina Thompson

    Hello!!! I use your oil based recipe for both the chocolate and the vanilla. I am wondering how this recipe compares? The others are so moist and amazing and I am unsure if they can be beat lol. Just curious. Not sure I will change however….

  26. Soleil

    Hey, I have made these cupcakes before so I came back to use the recipe again. But when I made them this time they did not rise and tasted like pancakes, what did I do wrong?????

    1. Lindsay

      Hard to say from a distance. Is your baking powder still good? Did you maybe measure or mix something differently?

  27. Debbie Stein

    I couldnt believe it when I came across your website and all of your fabulous recipes. Wow.
    One question….are your vanilla cupcakes with the sour cream suitable for freezing (without icing of course)?

    1. Lindsay

      Thanks Debbie! Yes, they should freeze well. I just like to make sure they are well wrapped and defrost in the fridge.

  28. Sam Mitchell

    How many cupcakes will 1 batch of this recipe make? Also if I plan on using this recipe for a 3 layered 6inch cake as well how long would your bake the cake for? Thanks so much!

  29. Martha Reynoso

    Made these babies last night for MY birthday using my new Kitchen Aid.  These cupcakes were ahhhhhhhh-mazing!!  Even my husband (a die hard chocolate fan) loved them, said “the cupcakes were so good” three times!  I’ll have to make a nother batch today to use up the rest of the frosting, so damn good!  Thanks Lindsay!  I’m a coverted fan of yours!  Will it be okay to follow your recipes for my clients??  

    1. Lindsay

      Wonderful! So glad they were such a hit! When you say “clients”, I assume you mean you bake cakes for people? Yes, that’s fine. Thanks!

  30. Monica

    I just made a double batch of these amazing cupcakes.  They are so moist and delicious.  This recipe is a keeper, for sure!  Thanks for sharing.

  31. Audrey

    Is there something I can use in place of the sour cream? I am currently on PEI in Canada and the sour cream seems to be different here.

  32. Madeline

    I saw this recipe and thought I should give it a try, given it’s easy to recipe and great reviews. Turns out, they were absolutely delicious! Very easy and tasty! I had no problems whatsoever and everything turned out great. Thanks for the great recipe!

  33. Wendy

    I made these cupcakes this weekend and they came our shewy I made a second badge and the same.. I love your recipes but these came out really bad..  could u tell me what I did wrong pretty please

    1. Lindsay

      I’m curious to know what other recipes you’ve tried? Many of my layer cakes actually start with this cupcake recipe as the base, so if you’ve made other layer cakes and enjoyed them, these cupcakes should be the same. As far as trouble shooting, are you sure you fully creamed the butter and sugar? You should notice and change in color and texture and it’s important to make sure you get a fluffy cupcake.

      1. Lindsay

        I don’t think I’ve tried it with this recipe, but not sure it’d work out well. If you want an oil based cupcake, I’d try these.

  34. Soleil

    I made them and they were the best cupcakes I have ever tasted! If you are looking for a yummy recipe for vanilla cupcakes I recommend this recipe because it tastes delicious and is nice and dense and filling. ????????????????

  35. Jessica

    Can I make the cupcakes a day in advance? If so, what would be the best way to store them? They look so good. I’m planning on doubling recipe and making them for my daughters first birthday and adding beet juice to make them pretty pink! ????


  36. Nancy Punjani


    I was recommended this website by my friend. Can you please suggest something that can be used instead of shortening and the measurements for the same ?

  37. Emily

    I used greek yogurt subing the sour cream. The texture of these are awesome but we all though they tasted like corn bread. ????

  38. Hafsat Samaila

    Hi. Can i use whipped whole eggs instead of egg whites? And add them at the end? Do you think it would make any difference?

    Also what can i substitute for sour cream?

    1. Lindsay

      No, that most likely wouldn’t turn out (the eggs). As for the sour cream, you could try adding additional milk or yogurt.

      1. Dove

        How much additional milk? I am craving something sweet and I have no Sour cream, It would be helpful THANKS Lindsay!

    1. Lindsay

      Yes, they will. I believe the baking time would be roughly 6-8 minutes. As long as the liners are non-stick, you shouldn’t need to spray them.

  39. Karol

    I was trying several cupcake recipes for my daughter’s birthday and this came out as the winner. It’s soft & fluffy, very moist and light – perfect for the kids. Will definitely my forever cupcake recipe till my kids stop having parties!

  40. Yoko L

    Hi Lindsay, 

    Just want to ask coz I’m making 50 cupcakes. Can i bake them day before the event and just place it on the counter at room tempt and will frost on  the day of the event right before delivery? Thank you

  41. Sherry Biesecker

    Hi I make cupcakes the same day they will be served. But I’m making like 100 cupcakes. Your Chocolate recipe and vanilla recipe.  So I need to make them the day before. What do you suggest on how store them? They will have the frosting on. Wondering if they can sit out on the counter in a container or if I should put them in the fridge? Thank You,  Sherry

    1. Lindsay

      Since I use half butter/half shortening in my frosting, I do leave them at room temperature. If you were to use all butter, I’d probably suggest keeping them in a container in the fridge.

  42. Eliana

    Hi Lindsay! I really like this recipe, but I’d like to know what the shortening is, or if it is a vegetable/animal-based flat. Thank you very much!

  43. Susan Storey

    I made these to take to an outdoor concert and share with friends. We all agreed they were really yummy….very moist and fluffy with great vanilla flavor!
    I did not have any left to bring home. ????????

  44. Kathy

    This recipe was perfectly delish! Can i use this same recipe for a cake pan and will doubling the recipe make a difference in consistency of the batter?

    1. Lindsay

      So glad you enjoyed them! Yes, you can definitely double it for a cake. I usually make three 8 inch cake layers and bake for about 21-23 minutes.

  45. Mary

    Hi Lindsay. These cupcakes are beautiful. Wondering where you found the tiny white pearls. They look much smaller than most you see.  Thank You. 

      1. Lindsay

        Gosh, I haven’t done a lot of mini cupcakes but you’d get at least double and probably more.

  46. JC

    Lindsey I am a new subscriber and has been looking for the perfect 3 layer moist and fluffy vanilla cake and cupcakes.  Now that I have 
    I want to know if I can use the same recipe for both vanilla cake and cupcakes to make Rainbow cake and cupcakes without adjusting any ingredients . prep, and cooking time? If so please tell me what I need to do. Also do you have a how to or tutorial videos?

    1. Lindsay

      This recipe can be used for cake. You’d want to double it. I usually use three 8 inch pans and bake for about 21-23 minutes. It should be fine to color the batter.

      1. Orly

        Hi Lindsey,

        So you double the recipe for each of the three 8 inch pans? or you double the recipe and divide that amount between the three 8″ pans? Thanks! Orly

  47. Betty

    Everything on your website looks and sounds delicious. This is the first time I try one of your recipes. These are now my all time favorite vanilla cupcakes! I’m so excited I finally have the best recipe! . I made half the recipe to try them out. (Since I have tried many recipes and end up throwing them away) these are the consistency and flavor I’ve been looking for. Thank you so much for sharing Lindsay! Good wishes! 

  48. Cory

    The last batch of cupcakes I made (pink champagne) I beat the egg whites to medium peaks, then folded them in. I am curious to try this method and see what the overall difference is. Thanks!

  49. Katrina

    There is something so perfect about a simply perfect vanilla cupcake. You really can’t go wrong! I’ve made your Moist and Fluffy Vanilla cupcakes which became a HUGE hit in my family. These look great too. I’ll definitely be giving them a try soon! Hope all is well with you!!

      1. Lindsay

        Yes, the same consistency. The main differences is that shortening is going to hold up better in heat and then the flavor is a little different when you’ve got all butter.

  50. Deborah Behney

    Thank you for your wonderful posts and wonderful recipes.
    It makes me smile when I see I received your email. Keep
    your lovely spirit and smile!

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29