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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!
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 White on White Buttermilk Cake from BakeSpace was a fave. Problem was, it was a cake recipe. And while many cake and cupcake recipes are interchangeable, this one was not.
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.
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 Instagram photo 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!
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!
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.
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!
Perfect Moist and Fluffy Vanilla Cupcakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12-14 Cupcakes 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
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!
Ingredients
CUPCAKES
- 1 2/3 cups (217g) all purpose flour
- 1 cup (200g) sugar
- 1/4 tsp baking soda
- 1 tsp baking powder
- 3/4 cup salted butter (170g), room temperature ( I use Challenge Butter)
- 3 egg whites
- 3 tsp vanilla extract
- 1/2 cup (120ml) sour cream
- 1/2 cup (120ml) milk
ICING
- 1/2 cup (115g) salted 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
ICING
Notes
You may notice little bits of butter in the batter, but that’s ok. They will melt into the cupcake as they bake.
See my newest Vanilla Cupcake Recipe.
Keywords: vanilla cupcakes recipes, vanilla icing recipe, easy vanilla dessert recipe, best cupcake recipes
Enjoy!
You might also like:
Yellow Cupcakes with Chocolate Frosting
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
Yuh know, ‘perfect’ is a big word. I’m going to have to give these a spin just because!
You’re right, it is Risa. I hope you like them!
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!
Thanks Pam! I’d love to know what you think! 🙂
We all need perfect vanilla cupcakes in our arsenal!! I bet your house smelled like vanilla for weeks!! These look incredible!
Definitely! Thanks Tanya!
They look so beautiful and delicious!
Thank you Pam!
They look perfect Lindsay!
Thanks Dorothy!
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!
Awesome! You’ll have to let me know what you think Betsy! Thanks! 🙂
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!
Definitely! It’s much better in the warm weather. I personally prefer the final taste of the icing with shortening too. 🙂 Thanks Mariana!
THESE WHERE SOO GOOD
I love your pictures. They are so bright and fun and make the recipe something I definitely want to try.
Thank you so much Janet! 🙂
I echo Janet’s comment!
I am sorry to say that I tried these vanilla cupcakes for my daughter’s birthday and I was very disappointed. I am an experienced baker and these were neither light nor fluffy. The vanilla flavor was lovely, but the consistency was very dense. My search for a light fluffy vanilla cake/cupcake continues. My family did love the frosting, though!
Hello 🙂 this recipe seems delicious, definetely will try 😉
I just want to know how many cupcakes come out of this recipe?
Thanks a lot in advance 🙂
I too just made these. Came out heavy. Who knew a little cupcake could be like a brick. Baked for 17 minutes. They did not brown but toothpick came out clean. Liners are pulling away as they cool. Not good for a baby shower.
is it correct there is no salt in the cupcake batter??
Thanks making them now, they look wonderful, Terri
Yes, that’s correct. I usually use salted butter.
if i don’t have salted butter can i use unsalted and add a teaspoon of salt?
Yes, you can. Although that might be a little too much salt. I’d try 1/2 tsp.
Hello, and sorry for my english,I’m french! Maybe I did not understand what was written, but, don’t you put the yellow of your eggs in your cupcakes ?
No, not in these cupcakes. Just the whites.
This cupcake recipe is perfect! It’s hard t get a complement from my husband but when he bit into it he said “save this recipe!”… that’s about as five star as I’m gonna get 🙂
Aww, that’s awesome! I’m so glad he liked them!
Hi I’m curious, was there a reason you didn’t cream your butter and sugar together instead of adding the sugar to the dry ingredients? I found that very odd.
While it’s very common to see butter and sugar creamed, there plenty of recipes where they aren’t. It was a choice I made in developing these cupcakes to avoid that step.
I do too! I tried it out and it came out great!