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,
Can I add buttermilk instead of milk? Buttermilk+sour cream (as mentioned in the recipe) – will this work?
Can I cream the butter and sugar together?
If you are looking for a vanilla cupcake with the creaming method, I recommend the cupcake from this recipe.
I haven’t tried it.
Hi! This was posted 2 years ago but I would still like to try and ask. 😀
Is your vanilla icing good for 22-24 cupcakes? or just enough for a dozen?
I use all butter for my icing but I would like to try your recipe for valentines. I use a cup of butter and it is only enough for 1 dozen.
Thank you!
Whether a cup of butter or half butter/half shortening, you’d have about the same amount of frosting. The amount you’d want depends on how heavy handed you are with frosting. Sounds like you might need two recipes worth of frosting for two dozen cupcakes.
These recipes are wonderful! I usually do not comment, but I was compelled. My granddaughter and I bake every weekend and we have been baking your cupcakes. Always perfect. In a bold move, I decided to use gluten free flour and they were still perfect. The only difference is that I added 1/4 cup more milk and a 2 TBSP olive oil. We had these last night for the Super Bowl.
I’m so glad you enjoy them! Thanks Veronica!
So I’m making these as well speak. The butter was still left in bits making the batter a with small lumps. I was afraid of over mixing so I just left them. I did use room temperature butter, but maybe Bc of the cold milk it didn’t break down all the way? I really hope this works bc it’s for my daughters birthday tomorrow and I really don’t want to resort to box mix.
The lumps are fairly normal and the cupcakes should turn out fine. If for some reason you aren’t happy with them, I recently posted these vanilla cupcakes (a new recipe) with a video. They are super easy. If you prefer a cupcake that uses the creaming method, try these out. They have a filling and different frosting, but just make the cupcakes and use the regular vanilla frosting from these. I think the ones in the oven should be fine, but just in case. 🙂
Hi,
I have to make 30 cupcakes. Is ok to triple this recipe? I don’t mind having a few extra cupcakes.
Thanks,
Lisette
I don’t think I’ve ever tripled it, but I think it should be fine.
Just made these for my three boys…they are delicious- thank you for sharing your secrets!
Hi,
I just want to say i live by this recipe for my cupcakes and everyone loves it.
Ive been trying to ace a vanilla cake but they always end up over cooked and brown on the outside before its conpletely cooked and it always on gas mark 4. Can i use this recipe for a 12inch cake? If so what quantities do i use and what can i do to ensure a moist and soft cake that doesnt looked dark on the outside. Thank you so much once again x
I’m so glad you enjoy them! I’m not terribly familiar with the gas mark you mention, but for this recipe it does turn out to be a fairly dense cake. You could try it and see if you like it though. There’s also this vanilla cake and this one (just swap out the almond extract for vanilla extract. Both are lighter as a cake.
I’m making cupcakes for my daughters birthday snack at school but I plan on making the minicupcakes for them instead would I just cut the time in half????
I’d suggest around 8-10 minutes, but keep an eye on the first few to see how they do.
These are my FAVORITE cupcakes! They turn out great every time! This is the only recipe I use for vanilla cupcakes. So so so thankful for all your hard work and sharing this recipe.
That’s awesome to hear! Thanks Melody!
These are the most moist and soft and airy cupcake i have ever made/tasted. Our family can’t get enough. Thank you so much.
Love these cupcakes. I made them for my nephews birthday and they were so good. The perfect consistency. Thank you!
So glad you enjoyed them!
Hi , Im from Australia. I tried this recipe and the icing didn’t come out right. Im not sure whether its because I had to substitute some ingredients such as the shortener with copha and also veggy butter rather than normal butter. Do they affect the form and taste?
What do you mean by not turning out right? Too thin, too thick? Something else? I’m not familiar with either copha or veggie butter, so it might be hard to say if they caused an issue.
Do you think I can use this recipe and turn i into chocolate cupcakes?
Sure! I did that here.
They really good. Question can I replace sour cream with buttermilk. I just went to the store last night and I’m hoping not to have to go back today. If it’s not recommended I will try this recipe another day I don’t want to mess it up.
I haven’t tried it, but I think it should be ok.
Why does the icing taste so weird. Did I add too much shortening?
Thank you for your simple and wonderful recipe for an amateur like me! This is the only cupcake recipe that makes me feel accomplished when I sank my teeth into the products!