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
So first off … Boo at all thOse neigh sayers … This recipe is the bomb dot com. It’s perfect and everything a moist cupcake should be with the perfect icing to match???????????????? its rich and a little dense but not overly so. But then again, aren’t cupcakes supposed to be a little indulgent? After all they are desserts!!! I don’t want to eat a lite version of a cupcake, I want the whole enchilada packed with all that buttery vanilla sugar goodness. If you want a pathetic cookie cutter cupcake go to the grocery store , yo, and stop bothering masters of sweets!
I am going to have these at my wedding reception they’re so good.
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I have never made cupcakes before… but I do cook a lot. I decided your recipe would be my first. I followed your instructions to a t… I noticed that the butter was super clumpy and then I remembered the 1000 baking showd where they cream the butter and the sugar first and I said, oops too late. I predicted that the butter chunks would never incorporate and they did not. Is there a reason you didn’t mention that the butter needs to be creamed with the sugar?
The butter does not need to be creamed. This cupcake doesn’t use that method. If the butter chunks were an issue, you can melt the butter prior to adding it.
im not a professional baker and this is the first time a recipe on the internet acually worked, it was sooo good, great job!
Hi definitely keen to make the vanilla cake however was wondering what shortening you use . Thanks
Crisco.
Sorry if this was already answered, but there are so many comments it’s difficult to sift through, original Crisco or butter flavor?
It’s the original.
thankyou, thankyou, thankyou! I’m a bit challenged with cake making, and work told me we all had to make some cupcakes for a charity event we’re holding I had a bit of meltdown, then, I found your recipe and they worked out great 🙂
I doubled the recipe and did leave some butter chunks in the batter – put in the oven that way. The cupcakes came out in puddles of butter. Is this normal?
There can sometimes be a little moisture from the butter on the bottoms, but I definitely wouldn’t think you’d have puddles of butter.
Could you please let me know what I did wrong? When I added th butter to the ingredients in the bowl, it never mixed to be “smooth” & there was chunks of butter. The cupcakes were rubbery and stuck to the wrappers.
These cupcakes are amazing. I made these for my family and they loved it so much, they ask me to make them every other day. Thank you for the amazing recipe.
I love so many of your cake recipes so we tried this recipe yesterday and I had pockets of cake like melted butter in them from clumps when mixing batter. Do you think my butter wasn’t quite soft enough? it had been out for hours and easily indented when touched. Does yours all mix in or is there clumps left when scooping? (I didn’t want to overmix.) Would melted and cooled butter work here as well do you think? Thank you so much!
This recipe does tend to end up with a few bits of butter in the batter. You can melt the butter if you prefer. Either way, they should bake fine.
Hi! Thanks for all your hard work. 🙂 Do you think cake flour would be ok to substitute for all-purpose flour?
oops sorry. there was already a comment on this subject.
Thank you so much!!!!!! the recipe was perrrrrfect!!!!! like seriously.the sour cream makes all the difference.I’ll def become a regular on yur site.my family loved it.im an upcoming bake.
I tried this recipe but didn’t have sour cream so I used vanilla yogurt instead and I whipped the egg whites before folding them into the batter and they came out amazing. Will definitely be using this recipe again
What would you add if you wanted to make the frosting strawberry?!
Here’s a recipe for you. 🙂
I made this frosting today and it is so good! Can’t wait to try more of your recipes. Should the frosting be refrigerated?
I don’t usually refrigerate it, but if you were going to keep it for longer than 3-4 days it’d probably be best to refrigerate it.
Do these have a sour taste like sour cream?? It’s been a long time, but from what I recall, I did not like it!! Thanks!
I don’t think they taste like sour cream at all. It just adds a lot of moisture and a nice flavor – though not sour cream-like in my opinion.
I was so excited to try this recipe, but very dissapointed in the end result. The cakes came out very dense, dry and bland. Didn’t taste like cupcakes at all. The frosting was so so, not great. I hate to leave negative comments, but they’re are much better recipes out there 🙁