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
Hi, I baked a batch of these cupcakes, and found the all went flat on me, I had to use self raising flour, do you this is is why, as the recipie says all purpose flour. Thanks
I would say it’s possible that self raising flower has something to do with it. Hard to say for sure as I haven’t used that kind of flour with these.
I have to say i never bake anything from scratch especially cupcakes. But I wanted to bake something special for my sons 21st birthday since he does not like cake cake, but he loves cupcakes i thought i would try to bake them from scratch and surprise him and his coworkers at work yesterday. Needless to say they were not only a HIT with him but with everyone else. My oldest son and my husband who does not particularly care for cupcakes, raved about them as well. The birthday boy cannot quit eating them. So YES will definitely be making them again. Not only where the good but they were easy to make, and the icing was a hit as well. I am soo glad I tried them.
These are literally perfect. Moist, sweet, just BEAUTIFUL! Best cupcake I’ve ever eaten. This is one to add to the recice book – I’ll never need another cupcake recipe again! Thank you!!
I’m excited to give this recipe a try but I’m looking to make mini cupcakes. What would you suggest I alter in order to do that?
I haven’t made them as minis, but you’ll need to reduce the baking time. I’d guess starting at 8-9 minutes, then go up from there.
This cupcake recipe is delicious! I used this recipe to make a double layer 9 inch circle cake and a 9×13 cake (I doubled the recipe both times). It worked out perfectly. Also, I substituted vanilla yogurt for the sour cream (I didn’t have any sour cream on hand and didn’t feel like driving to the store). This is hands down my new favorite cake recipe!
I’m so glad you were happy with it!
Stumbled upon your site when googling “light and fluffy cupcake recipe”. I make cupcakes each year for both my girls’ classes on their birthdays and have not found one that I love. While I did find some of the ingredients unorthodox for cupcakes (egg whites and all-purpose flour, which I changed to whole eggs and cake flour) the resulting item was grand. I thought it was a supremely good cupcake recipe and my husband, who is not a cupcake lover, said if he were to eat a cupcake, he would want this recipe for its “guts”. I was a bit turned off by the huge chunks of butter remaining in the batter (yes, despite your note) so may likely cream them next time prior to mixing everything. All-in-all, thank you for this delicious recipe!
Quite fluffy and looks amazing. Thanks for putting this out. I cant wait to try them out!
I tried these and they DID NOT work! Not lite or fluffy. Certainly wont try this again
sorry.
Just made these, amazing texture and beautiful flavour, but mine came out of the oven in a pool of butter. Might cut back a little next time
These are amazing! Definitely moist and fluffy, and full of flavour. I made them for my son’s 1st birthday party this past weekend. Everyone loved them. I did make a cream cheese icing from your banana cake recipe instead, and I decorated the cupcakes like cookie monster. So much fun! I’m not much of a baker, but love a quality dessert. You’ve inspired me to bake more. Can’t wait to try more recipes from your blog.
I’m so glad you enjoyed them!
These are gorgeous cupcakes, I made them about 2 hours ago and they are a rich pale yellow color, very fluffy but not filled with air bubbles, risen but not overflowing, and so delicious. Thank you for taking the time to make this recipe as great as it is, much appreciated,
-Clare
Why egg whites and not the whole eggs?!
I prefer the texture of the cupcake with just egg whites.
I just made cupcakes today for the first time.
I’ve always baked, but I’ve mostly stuck to cakes, pies, tarts, etc. However, recently I got inspired with the possibilities, so decided to start baking cupcakes.
I found a random recipe online that was rated as being ‘the best’ lime cupcake recipe out there. The cupcake looked beautiful, perfectly round dome and golden colored; but the taste left something to be desired. Followed the recipe exactly, I even added 1/2 teaspoon of vanilla extract to get extra flavor. it’s extremely disappointing when you have a beautifully decorated cupcake with gorgeous flavorful icing, only for the cupcake itself to be mediocre. It wasn’t bad, but it didn’t make me go wow either. If anything, anyone eating the cupcake would remember the icing but completely forget the actual cupcake. I was tempted to just lick off the icing and forget about the cupcake.
But after reading your quest for the perfect vanilla cupcake, I’m excited to try again tomorrow using your recipe!
I do have one question though, for frosting – I tried using a frosting pipe but it was extremely difficult. I think the frosting was simply too ‘hard’. (Not enough liquid). Does shortening help with that issue? I’ve got no idea what shortening is actually used for, never used it before.
When you say you used a frosting pipe, do you mean you tried piping frosting? I’m not sure what recipe you used previously, but the one above can easily be thinned out if needed by adding a little extra water or milk, if needed. The shortening acts much like butter and can actually be replaced with butter if you prefer. I like the shortening and the way it stays stable.
I love this recipe!! Just wondering, if I wanted to add some chocolate chips to the batter is there anything I should do differently? Thanks!
Nope, should bake great! I’m so glad you enjoy them!
These are delicious!! The only problem I had was that they still came away from the sides of the cases. Anything I can do to rectify this?
I honestly haven’t that had problem with these cupcakes so I’m not really sure what to suggest. I’m not sure what would cause it.
I’ve been searching for moist cupcakes and finally, yours a winner! The ones I’ve tried always turned out to be dry. This time I made it with salted caramel frosting. Thanks Lindsay. You’re a star! I’ve gotta try your other recipes!
Thanks Ira! I’m so glad you enjoyed them!