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
Just came across this recipe and made them, they are perfect! So moist, especially when stored in an air tight container. Makes them even better the next day. On my 2nd batch, I did add some extra vanilla, and some cream cheese flavoring for a little more flavor. Will be my go-to vanilla cupcake recipe. I have my own perfect buttercream frosting recipe I paired them with.
Would Brown sugar, or natural honey work best for substituting the White sugar, I believe that it would take 3/4 cups of honey and, 1 cup Brown sugar if I were to choose one.
I haven’t tried honey and am not really sure how that’d turn out. The brown sugar should be fine.
I would never ever say that vanilla cupcakes are awesome… until now. Your recipe is just perfect! Thanks a lot! Best wishes from Brazil.
I’m so glad you enjoyed them!
I used this recipe to make a cake instead of cupcakes. I used a 9×13 pan. In comparison to making this vs using a box cake mix this recipe was half as deep as a box cake. When eating it, the cake was very dense almost like a pound cake. Did I perhaps over mix it? I tried beating it until it was smooth but I still had small chunks of butter in there so thats how I baked it. Where did I go wrong?
Yea, I wouldn’t suggest this particular recipe for a 9×13 cake. Firstly, it wasn’t as thick as you’d expect because you’d need to double it. But also, yes, it’s quite dense as a cake. I’d suggest either this one or this one (you could leave out the sprinkles and almond extract), which is a cake version of these more updated vanilla cupcakes.
Great recipe! Turned out perfect… But why do they “fall” as they cool?
These taste great except they don’t pull away from the paper nicely. I’ve made them a number of times and same problem. I found that when I mix all the ingredients the butter stays lumpy. I leave the butter out overnight so it’s definitely room temp. Any tips?
I just tried this cupcakes and I’m surprised at what I came up with. Very fluffy and nice. Thank you Lindsay.
Can you add color to frosting?
Yes you can. I like to use gel icing color.
I just made these. I followed the recipe completely, but it did not work out. They are wet at the bottom from unincorporated butter and have almost a crust on the outside like cornbread. they kind of smell like cornbread too but I have no clue how that even happened. Rhese were for a bakesale but now I have to make a different recipe 🙁 I think I will stick to recipes where you cream your sugar and butter together first.
Hi! Do they eggs have to be at room temperature or fridge temperature? Large or medium eggs? Can’t wait to make this! I’ve been looking for a super easy vanilla recipe with vegetable oil and finally found it! Thanks!
Do you know if replacing the milk with a “nut milk” substitute would work?
I don’t believe I’ve ever tried it. The cupcakes would probably bake fine, but have a little different taste and texture, given the lower fat content.
I’ve made your moist vanilla cupcakes for two of my kids birthday parties and two class parties and everyone always asks me if they are from a bakery! Yay! I want to try your icing, but wanted to know the difference between adding water or cream. Will cream give it more flavor?
I’m glad you’ve enjoyed them! I don’t personally think there’s a huge difference. Some might think that it makes a creamier frosting, and certainly the larger batch you make that could be true. I tend to like to leave my cakes at room temperature, when appropriate, which I why I use part shortening and part butter. I use water so that the milk won’t spoil. If you are refrigerating it though, milk/cream would be fine.
Lindsay I love your recipes, have made these twice and i do use two bowls, first time they were great. Second time I didn’t cream my butter enough and ended up with a spongey cupcake that wouldn’t leave the rapper! Definitely think creaming the butter is important! I’ve made them a third time as I know this recipe is great! Your vanilla cake recipe is also a huge favorite! Not sure if it’s because we share a name or that you’re such a great Baker but I’ll never use another recipe!
I’m glad to hear you’ve enjoyed everything! Thanks Lindsay!
Can you make this recipe as a cake instead of cupcakes?
You can. It is a fairly dense cake, just FYI. Feel free to refer to this recipe (minus the cranberries).
Hi,Please what nozzle tip was used to pipe the buttercream?
Ateco 844
I made these and felt there was quite a bit of melted butter in the bottom of the muffin tin. The cupcakes were also a bit stuck to the bottoms of the liners. I am not sure where I went wrong. The flavor was delicious they just didn’t come out the way I had hoped. Any idea of what could have gone wrong? I baked them for 18 minutes. Maybe I will try your updated version with the oil and see how that goes.