Made with sour cream and melted butter, this vanilla cupcake recipe is easy to mix by hand and makes extra-moist, tender cupcakes filled with sweet vanilla flavor. They’re super simple to make and topped with big, pillowy swirls of homemade vanilla buttercream (or your favorite frosting). Don’t forget the sprinkles!
After baking and tasting about a million cupcakes over the years, I can say this: Everyone needs a delicious, simple vanilla cupcake recipe, one that can be whipped up even without a mixer present.
This vanilla cupcake recipe combines sour cream and melted butter for a smooth, flavorful batter. And here’s the best part: Making these cupcakes is as easy as whipping up a box mix, but the result is incomparably better.
These cupcakes are a bit denser than my oil-based moist vanilla cupcakes. Butter results in a tighter crumb and also makes these cupcakes a little richer. Meanwhile, the sour cream adds moisture and highlights the subtle vanilla flavor.
Whether you’re a seasoned baker or a beginner, this recipe is ideal for those looking for an easy, no-fuss batch of vanilla cupcakes. This cupcake recipe also makes a quick, simple base in desserts like these fresh strawberry cupcakes.
What Makes These Vanilla Cupcakes Different?
I have a few vanilla cupcake recipes on the site. Each one is delicious with its own unique ingredients, methods, and personalities. Here is what sets these vanilla cupcakes apart, and why they might be a great fit for you:
- Whole eggs. Unlike white cupcakes that rely on egg whites, there’s no need to separate the eggs for this recipe.
- This recipe uses sour cream. It tenderizes the cupcakes and gives them a wonderful springiness along with added moisture.
- A combination of baking powder and baking soda gives these cupcakes the best rise and texture.
- Melted butter mixes very easily with the other ingredients. It also means you don’t have to wait for the butter to soften to room temperature, as you would if you were using a creaming method like in my classic homemade vanilla cupcakes.
What You’ll Need
Here’s what you’ll need to make these simple vanilla cupcakes from scratch. You probably have most of the ingredients already in your kitchen. Be sure to scroll to the recipe card below for precise measurements.
- All-purpose flour – Be sure to measure the flour accurately, so you don’t end up with a dry cake. I always recommend a food scale, but the spoon and level method is also an option.
- Baking powder and baking soda – This is my only vanilla cupcake recipe that uses baking soda in addition to baking powder. Baking soda reacts with the sour cream, giving extra lift to the cupcakes. See my post on Baking Powder vs. Baking Soda for details. Avoid using leavening that’s old or expired.
- Unsalted butter – No need to bring it to room temperature. You’ll be melting it for the easy mixing method.
- Sugar – Granulated sugar not only adds sweetness, but also moisture, and it affects the final texture of the cupcake.
- Vanilla extract – A good quality vanilla extract is perfect for a vanilla-focused cupcake. You could also use an equal amount of vanilla paste.
- Eggs – Be sure to use large eggs, not small or extra large.
- Sour cream – I like the extra moisture and richness sour cream adds to these cupcakes. However, if you aren’t a sour cream fan or don’t have it in the fridge, you can replace it with additional milk or Greek yogurt.
- Milk – I recommend using 2% milk or whole milk.
How To Make Vanilla Cupcakes Without a Mixer
These simple vanilla cupcakes come together quickly. The batter is easy enough to mix by hand, though a mixer does come in handy when whipping the frosting. Here’s a quick look at how to do it. For more thorough instructions, scroll to the recipe card below.
Whisk together the flour, baking powder, baking soda, and salt.
Next, combine the melted butter, sugar, and vanilla extract.
Whisk in the eggs, followed by the sour cream, then the milk.
Mix the dry ingredients into the wet ingredients.
Fill the cupcake liners about 3/4 full.
Bake at 350ºF for 18-20 minutes. Then, place on a cooling rack to cool.
Frosting the Cupcakes
- Make the frosting. Beat the butter until smooth. Mix in half of the powdered sugar, followed by the vanilla, 1-2 tablespoons heavy cream, and the salt. Finally, mix in the remaining powdered sugar.
- Get the consistency right. You can add a little extra heavy cream if you would like a thinner frosting.
- Frost. Pipe the frosting onto the cooled cupcakes. Check out my in-depth tutorial, How To Frost Cupcakes for extra guidance. You’ll be a frosting pro in no time!
Frosting Options
Instead of vanilla buttercream, try frosting these simple vanilla cupcakes with chocolate buttercream frosting, Ermine frosting, or tangy cream cheese frosting.
Pro Tips for Amazing Cupcakes
- Don’t over-mix. When whisking the dry ingredients into the wet ingredients, mix just until everything is smooth and well incorporated. Over-mixing can cause the glutens in the flour to overdevelop, giving you tough, dense cupcakes.
- 3/4 full. You will want to fill the cupcake liners just a little more than 3/4 of the way. If you overfill them, they will rise out of the liners and create a muffin top and/or fall in the middle, which you don’t want here.
- Get the frosting right. To get the buttercream to the proper consistency, you may need to play with the amount of heavy cream you add to it. You’ll find everything you need to know on the subject in my post on how to get the right frosting consistency.
- Cool before frosting. Allow your cupcakes to cool completely before applying the frosting. This prevents the frosting from melting and sliding off of the cupcakes.
Proper Storage
These cupcakes are best eaten within 4-5 days. Here’s how to store them for best taste and shelf life.
- Keep the cupcakes airtight. Seal the cupcakes in an airtight carrier or other airtight container that can accommodate the frosting. Store them at room temperature for up to 2 days so that they don’t dry out as quickly. After that, they should be refrigerated because of the buttercream.
- Freeze. You can freeze these frosted or unfrosted. If you’re freezing the frosted cupcakes, seal them in an airtight container tall enough to accommodate the frosting and store them in the freezer for up to 3 months. Allow them to thaw at room temperature before serving. You can also freeze these cupcakes sans frosting and whip up a fresh batch of vanilla buttercream just before serving.
More Cupcake Recipes To Try
Cupcakes are the perfect sharable dessert. They bring everything you want from a cake to the table, without all the slicing and serving! Here are some of my other favorite cupcake recipes.
Download the previous version of this cupcake recipe here.
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Simple Vanilla Cupcake Recipe
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12–14 Cupcakes 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Made with sour cream and melted butter, this simple vanilla cupcake recipe is easy to mix by hand (no creaming!). It’s topped with creamy vanilla frosting, perfect for everyday baking.
Ingredients
Vanilla Cupcakes
- 1 2/3 cups (217g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, melted
- 1 cup (207g) sugar
- 1 tbsp vanilla extract
- 2 large eggs
- 1/2 cup (115g) sour cream
- 3/4 cup (180ml) milk
Vanilla Buttercream Frosting
- 1 cup (224g) unsalted butter, room temperature
- 4 cups (460g) powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp (30-45ml) heavy cream
- Pinch or two of salt
- Sprinkles, optional
Instructions
Vanilla Cupcakes
- Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
- Combine the flour, baking powder, baking soda, and salt in a medium-sized bowl and set aside.
- In a large bowl, whisk the melted butter, sugar, and vanilla extract together until well combined.
- Add the eggs and whisk together until well combined. Next, add the sour cream and whisk together until well combined. Now, add the milk and whisk together until well combined.
- Add the dry ingredients and whisk together until combined, but do not overmix.
- Fill the cupcake liners a little more than 3/4 full (60g) and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and place on a cooling rack to cool completely.
Vanilla Buttercream Frosting
- Add the butter to a large mixer bowl and beat until smooth.
- Carefully add about half of the powdered sugar and mix until smooth and well combined.
- Add the vanilla extract and 1-2 tablespoons of the cream and the salt to the frosting and mix until well combined.
- Add the remaining powdered sugar and mix until smooth. Add additional cream as needed to get the right consistency.
- Pipe the frosting onto the cupcakes. I used Ateco tip 844. Add sprinkles, if desired.
- Store cupcakes in an airtight container for up to 2 days, then refrigerate them. Best served at room temperature. They are best if eaten within 3-4 days.
Notes
See my newest Vanilla Cupcake Recipe.
Nutrition
- Serving Size: 1 Cupcake
- Calories: 459
- Sugar: 42.9 g
- Sodium: 176 mg
- Fat: 25.1 g
- Carbohydrates: 56.2 g
- Protein: 3.4 g
- Cholesterol: 46.6 mg
They came out great moist Delicious
I’m so glad!
Took much longer to bake than you indicated. Not as tasty as I thought they would be. Had to put some lemon drizzle over them for a bit of flavor. Sorry to say but I won’t be using this recipe again.
Everyone has different preferences, so I understand. I have quite a few vanilla recipes on my site, because over time I realized that everyone wants something different. This was actually my first vanilla cupcake recipe, so all the others built upon this one and improved upon it. If you’d like to try one of them, here they are:
Moist Vanilla Cupcakes
Homemade Vanilla Cupcakes
White Cupcakes
The cake came out great I just find the taste not to be so sweet rather not sweet at all not the vanilla flavor does not come through.. it’s more of a eggy taste to me but I loved the moist and not dense cup cake it was.. any tips to add more sugar or vanilla to get a better flavor?
Hmm, I’m surprised. That said, you can certain adjust them. You could add a little more sugar (maybe try up to 1/4 cup more) or vanilla, but a tablespoon of vanilla is already quite a bit for 12-14 cupcakes. If you find the cupcakes end up more dense because of the additional sugar, you could try reducing the milk or sour cream a bit.
You told Nicole that 3 tablespoons of vanilla should be enough for 12 – 14 cup cakes, yet you recipe says: yield 24 – 26 cup cakes. ???
I’m sorry, the way I see comments on the backend makes it hard for me to see my response and the original question. If it was an older question, it could be that there’s a mismatch because this post was updated after those comments were made. The current recipe yield shows 12-14 cupcakes.
This is my favorite recipe ever. I am using it to make cakes. I have one smash cake, (3, 4 inch rounds) and two 3 layer 8 inch round cakes. How many times do I need to multiply the recipe?
I’m so glad you enjoy it! For the 8 inch cake, I would think you’d want to double it. For the 4 inch cake, it depends on how tall you want it. I would think you could just use this recipe as is, but if you want it taller, then you could do more.
I have to give such major props to both the vanilla and chocolate cupcakes recipes!!! I’ve used them both as is (except adjusting for high altitude), AND with major substitutions to become dairy and gluten free. They are both such sound base recipes that any way I’ve made them have turned out moist and delicious! Absolutely must have recipes to keep around!
Awesome! So glad to hear that!
How many cupcakes does this recipe yield?
12-14 cupcakes
These cupcakes are to die for and very simple to make! Best vanilla cupcakes I’ve ever made and my family agrees! Absolutely love them.
I had been looking forward to making these perfect light and moist cupcakes. I was very disappointed that they came out dense and dry. I re-read the directions many times because the steps didn’t make sense to me. There were little flecks of butter as stated but it melted and when I removed each cupcake from the pan there was a puddle of butter! Had to throw them all out!
This is quite an old recipe. Many have loved it, but my newer vanilla cupcake recipe is a huge improvement over these, if you’d like to try those.
I’m so pleased I found this recipe.. perfect sponge every time. I’m attempting to make my little boys birthday cake tomorrow and going to use this recipe.
I’m glad you enjoyed them!
My kids love this recipe! I’ve been baking them for a couple of years now. They come out delicious Every time! Thank you!
I loved this recipe and I made it for the family and they fell in love with it
So glad everyone enjoyed them!
I’m sorry to say I didn’t care for these at all. The cupcakes were very dense and not very flavorful. The frosting was not very flavorful either, perhaps due to the shortening.
This is a pretty old recipe of mine. While plenty of people really love them, some people find them very dense. I’m sorry you weren’t happy with them. Personally, I use my newest vanilla cake and make it as cupcakes when making cupcakes these days. A very different recipe than this one. https://www.lifeloveandsugar.com/moist-vanilla-layer-cake/
Was your baking powder nice and fresh? I like to buy smaller containers of baking powder because it stops working as it gets older. Weak baking powder will turn any quick bread/cake into dumplings.
A favourite recipe that is used for all birthdays! My whole
Family loves how moist these cupcakes are and they work with all my various frostings!
I’m glad to hear it! Thanks Lynette!