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, is it possible instead of butter with salt to use regular butter and add salt to the mixture? So how much salt? Thanks!
Yes you can. I’d try 1/4 tsp salt.
Здравствуйте,чем можно заменить в креме shortening ?
Replace with additional butter
Hi, I’ve made these cupcakes many times and I’m wondering how long I should leave two 8″ cake pans in the oven. Today I tried that and left them in for 25-30 minutes but they were undercooked in the middle. I recently made your red velvet cake for my mom for her birthday and today I used that recipe to base the baking time on these vanilla cakes. Unfortunately it wasn’t enough, and half an hour at 350 wasn’t enough time either. Maybe 35 minutes will be enough? Also I was wondering how long to leave a 9 by 13 inch pan in the oven for if I want to use that type of pan.
Thanks, Sarah.
I haven’t ever made it in two 8 inch pans, but in three 8 in pans it was around 35 minutes. For only two pans, you’d probably need a new more minutes, maybe up to 40. I haven’t made it in a 9×13 to say.
I thought it interesting that you put sour cream in your cupcakes, because my mother has a family recipe for sugar cookies that requires sour cream. Anyway, you are right in saying that the sour cream adds fluffiness!! 🙂
Hello, I just finished making these cupcakes and omg they are amazing. I added a little more of vanilla since I thought it needed more. One problem I had was I didn’t have baking soda so instead I added a tsp more of baking powder. Still, they came up great and now I am just making the frosting. Thank you for sharing this recipe. I am looking forward to use more of your recipes. Much love for Arizona
Thanks for sharing this wonderful ideas for making the perfect cupcake. I like cupcakes and now, I enjoy this at home I follow your steps for baking perfect cupcakes.
These vanilla cupcakes are fantastic! I am a baker and every baker must have the “perfect” vanilla recipe- which I thought I had….until I made these! The crumb is perfect and the lightness! I did double the vanilla (I am big on the flavor anyway) and am happy to say that this now will be my go to recipe. They even rise perfectly as well! Thanks so much and great job!!
Hi – can this be made into a cake as well as cupcakes?
Yes, it can. It’s a relatively dense cake.
Hello there! I just found this recipe and am excited to try it. I am not much of a baker, so the easier the better! I do need to make about 30 cupcakes, so my question is: when multiplying the recipe are there any adjustments I should make?
I don’t think so. It should be fine.
Hello, love this recipe! It’s become my go-to vanilla cupcake recipe. I have a party coming up though, and I want to make large cupcakes as opposed to the standard sized ones. Do you know how I should convert baking time and over temperature for that? I
I would leave the temperature the same. baking time would depend on just how big they are. Hard to say without me seeing it.
I was craving a light, vanilla cupcake and these turned out great! My 2 year old son and I have fun making them as well (I love how easy they were)! I have not made the icing yet, but thanks for a wonderful cupcake recipe. I look forward to trying your other bakery items 🙂
Wonderful! So glad you enjoyed them!
can you use sunflower oil instead of butter? Thanks!!!
I haven’t tried it.
I have made these cupcakes 3 times in the last month and they have been absolutely delicious every time. BEST CUPCAKE RECIPE EVER!!! thank you so much for sharing it. These will be the only vanilla cupcakes I make from now on.
Terrible! Way too much butter and not light and fluffy.
These cupcakes look delicious. I have a question about the sour cream and milk. Does it matter if I use a light sour cream and 1% milk? Will they affect the texture or flavor of the cupcake? I never buy full fat sour cream or full fat milk, so I was wondering if the light sour cream and 1% milk would change the texture and flavor of the cupcakes. I hope to hear from you soon. P.S. I love your book, I received it as a Christmas present.
I’m so glad you’ve enjoyed the book! Thank you! I typically would recommend full-fat ingredients. Things can get gummy as you start to remove the fat, as well as less moist. Light sour cream and 1% milk should be fine though. Just keep that in mind if it doesn’t seem as moist as you’d expect.
Ths is the perfect recipe! Thank you so much my boyfriend and I had been looking for a good recipe to use and the outcome was always not good at all, we were starting to think we were the problem. Later we stumbled upon your recipe and it worked great! Thank you so much they were delicious! The only thing was that our cupcakes needed more time to bake than 18 – 20 minutes but they cane out great so thank you! ????