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
Your work is so encouraging
Thank you so much!
Best vanilla cupcakes i have found…..definitely a win! I just made them and they are awesome… 😀
Thanks!!
I’m so glad you like them!
I’m in the kitchen a lot. Went to Cordon bleu in Paris to take pastry classes for a vacation. Made your vanilla cupcakes- Really GOOD! Went with all butter and vanilla paste in frosting instead of “hydro oil” ( could not bring myself to use shortening) and used 2 egg whites and 1 whole egg instead of all 3 whites and 16 min. bake time. This recipe WORKS AT HIGH ALTITUDE (7000ft) whoot whoot !
Thanks for your good efforts!
Who are these people that post “LOOKS like a good recipe”…. what the….. ??? GO Make em”
Thanks Whitney! I’m so glad you liked them and it’s great to know they work at higher altitudes!
Hi,
I have always thought that vanilla cupcakes are hard and rubbery until I get to taste this cake in a party, well I was wrong and I was able to consume 3. LOL! Since then I have been searching for “the best” VCC recipe and I think this is the one to beat 🙂 I just have a question though, do I need to melt the butter? , I am thinking it will crumble when I add it in blocks just like when making a bread ? I hope to get an answer before I make this recipe (I am actually excited)
Best,
Rich
I’m so glad you enjoyed them! 🙂 You certainly can melt the butter. At room temperature, you might have a few bits of butter in the batter, but that’s ok too. Either way, they bake well.
They look amazing! I am going to try this, however is it possible to replace sour cream with butter milk? If so, how much butter milk would be required? Thanx! xx
That should be fine. You can use the same amount of milk as the sour cream – 1/2 cup.
OMG! These cupcakes were delish! I will make them again one day soon! My family loved them.
Wonderful! I’m so glad you enjoyed them! 🙂
Beautiful pictures and cake. Love the easy how to recipe. Will try later.
Thanks
Can I use this recipe for a giant cupcake? Would I double it? How long would it bake for do you think, thanks
I’ve never tried it, so I can’t say for sure. It might be a little dense, but should be fine. I really don’t know about bake time though, sorry.
I have one last question this may seem silly but can you make the cakes without vanilla extract? Will it still taste nice? Thank you in advance
You can do it without the extract, but as for how it will taste, that’s probably going to be a preference thing.
Loved the cupcake but my frosting did not turn out. Will try again though.
I’m glad you enjoyed the cupcake, I’m sorry the frosting didn’t turn out. If you describe what was wrong, maybe I can help?
In the recipe is it caster sugar or granulated? I really want to make these they look amazing! Should I use unsalted butter?
I use regular granulated sugar. I also use salted butter, instead of adding salt to the recipe.
Will it make a difference if I use caster sugar? Thank you so much
I’m not really familiar with using cater sugar, but it’d be worth a try.
I followed the recipe and made sure I didnt over mix the batter but when I tried the cupcake after it had been cooked for 20 minutes, it was quite dense. It also tasted a little bit undercook, which it shouldnt have because the top of the cupcake was nicley browned. Do you know what might have happened? Thanks so much 🙂
It’s really hard for me to say from afar, I’m sorry. Some people think the cupcake is a littler denser. It’s not super light or super dense. Kind of right in the middle.
I baked these cupcakes and they were so good! They were very soft and moist. They were perfect 5 mins after they came out of the oven. They were perfectly rounded, and very light. About 10 mins later, they went flat and became a little dense. Do you know what might have happened?
They do fall a little after they come out of the oven – that’s normal. They shouldn’t fall down into the center of cupcake though, if you know what I mean (like a crater). If that happened, then the batter may have been over mixed.
I had a vanilla cupcake from “Cupcake Charlies” last summer that was absolutely delicious… but it was almost $4.00!!!!! For ONE regular sized cupcake! So, I’ve been on the search for my first try at homemade cupcakes and I’m going to try this one tonight!!! However, I bought unsalted butter and will add 1/4 t. salt and see what happens. Wish me luck! I promise to come back and let you know how I did.
I’d love to know how they turned out for you! Thanks Theresa!
I tried the vanilla cupcakes (and frosting) and to tell you the truth I was very disappointed. Followed both recipes to the T. I really felt they were VERY heavy and the frosting doesn’t have a lot of flavor. I did not take any shortcuts at all. I think it’s interesting that most people have not tried the recipe, just thought the pictures were nice. The pictures are lovely, but I was looking for a good scratch cupcake. Sorry. Keep up the good work with your blog!
Hi! I just made these cupcakes and it is sooo moist and taste amazing but it isn’t fluffy as it should be. Do you think I over baked them? Or over beat them? Thanks so much!
When you say fluffy, do you mean they sunk a little in the middle? That can be caused by over mixing the batter.