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.
Print
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
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!!
Yes, you can use all butter.
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?
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!!
If using unsalted butter, I’d about about 1/4 tsp of salt.
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!!
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! 🙂
Can anyone please send me this recipe, Thank you
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 😛
Its definitely time consuming but I love it and now I’ve got my fave! 🙂
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!
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. 🙂
Thank you! I’m excited for this! Will definitely let you know how my cupcakes turn out! 🙂
So I have read all of the comments and I currently have my cupcakes in the oven. I’ve been on the search for the perfect fluffy/soft vanilla cupcake recipe FOREVER and none have prevailed I’m hoping that changes today as they’re for my daughter’s birthday party I have 3 hours until kids show and no time for a backup.
I will update after cupcakes are cooled and iced.
cross your fingers for me ladys and gents….
This recipe is quite old and my original vanilla cupcake. While it was a hit with a lot of people, I found that there was room for improvement. I have several other vanilla cupcake recipes you could try, or you can make this vanilla cake as cupcakes, which is currently my preferred vanilla cupcake. https://www.lifeloveandsugar.com/moist-vanilla-layer-cake/
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!
Yay!!! I’m so glad you liked them Julianne! You made my morning. 🙂
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!
Thanks Lindsey! I’m a firm believer in the sour cream!
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
Awesome, thank you! I’m so glad you found me 🙂
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
omg, yes. Total food blogger problem, but I want through A LOT of butter! Thanks Jamie!
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!