Simply Perfect Vanilla Cupcakes

This is my favorite recipe for homemade vanilla cupcakes. Using creamed butter, cake flour, sour cream, and egg whites, these cupcakes are soft, sweet, fluffy, and infinitely buttery.

Today I’m sharing my new favorite vanilla cupcakes. These homemade vanilla cupcakes are simply perfect. By far the fluffiest cupcakes I’ve ever made, not to mention soft, cakey, butter, and sweet. Perfection in a cupcake wrapper. I adapted them from my mimosa cupcakes, so if you’re into bubbly… go bake yourself a boozy batch.

How to Make Homemade Vanilla Cupcakes

Here’s why this cupcake recipe WORKS.

• Softened butter: A base of creamed butter and sugar doesn’t guarantee a fluffy cupcake, but it certainly helps you get there!


• Sour cream: This is a power ingredient; it lightens up and moistens the crumb. Though Greek yogurt could be used in its place, I find that cupcakes made with sour cream are much lighter. Light and fluffy is the goal and sour cream is how we’ll reach it.


• Egg whites: No egg yolks allowed. You’ll use 3 egg whites to give the cupcakes their structure, while also keeping them pristine white. Since we are losing a little fat from the missing egg yolks, we can add that back in via sour cream and whole milk.


• Cake flour: Switch out the all-purpose flour for cake flour. Cake flour is much lighter than all-purpose flour and helps to produce the softest, lightest cakes and cupcakes you’ll ever eat. It’s sold next to the regular flour in the baking aisle and I promise that you’ll use up that entire box in no time after you taste these!!

The batter is moderately thick. Here’s what it will look like when everything’s mixed up. Run a whisk through it all a few times when it’s done in the mixer; this helps pick up any pieces of butter that could be at the bottom.

Vanilla Bean or Vanilla Extract?

For the most well-rounded vanilla flavor, use both vanilla bean and vanilla extract in the cupcakes. You can usually find vanilla beans at Whole Foods, but lately I’ve been ordering them online. If needed, just replace the vanilla beans with an extra 1/2 teaspoon of pure vanilla extract. And, for even better flavor, make and use homemade vanilla extract. You won’t regret it for these cupcakes or any other recipes calling for vanilla!

Vanilla Cupcakes: Recipe Disasters

Here are two cupcake prototypes from my recipe testing. This is batch #2 and batch #3. Batch #2 (left) used 3/4 cup whole milk and sifted cake flour. That was way too much liquid and the flour was too airy from sifting. See how squat it is? The inside was wet! Batch #3 (right) was just perfect. 1/2 cup whole milk, no sifting the cake flour. Just enough liquid and flour, oh-so-fluffy and divine.

(not pictured: batch #1 which was atrocious)

Batch #3 was the winner. This is the texture all homemade vanilla cupcakes should be!

Frosting for Vanilla Cupcakes

For the frosting, you can use anything. Pictured here is my go-to vanilla buttercream frosting. I tinted some of it pink with 2 drops of red food coloring. But your frosting options are essentially endless. Here are some suggestions: rainbow chip frosting, chocolate buttercream, strawberry buttercream, marshmallow frosting, white chocolate frosting, raspberry frosting, or cream cheese frosting.

Sprinkles not optional, but you already knew that.

Favorite Cupcake Recipes

• Super Moist Chocolate Cupcakes – in my top 5 most popular recipes!


• Strawberry Cupcakes


• Carrot Cake Cupcakes


• Confetti Cupcakes


• Homemade Lemon Cupcakes


• Chai Latte Cupcakes

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Simply Perfect Vanilla Cupcakes

★★★★★
5 from 11 reviews

• 
  Author: Sally


• 
  Prep Time: 25 minutes


• 
  Cook Time: 20 minutes


• 
  Total Time: 3 hours


• 
  Yield: 14 cupcakes


• 
  Category: Dessert


• 
  Method: Baking


• 
  Cuisine: American

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Description

This is my favorite recipe for homemade vanilla cupcakes. Using creamed butter, cake flour, sour cream, and egg whites, these cupcakes are soft, sweet, fluffy, and infinitely buttery.

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Ingredients

• 1 and 3/4 cups (200g) cake flour (spoon & leveled)


• 3/4 teaspoon baking powder


• 1/4 teaspoon baking soda


• 1/4 teaspoon salt


• 1/2 cup (115g) unsalted butter, softened to room temperature


• 1 cup (200g) granulated sugar


• 3 large egg whites, at room temperature


• 2 teaspoons pure vanilla extract


• seeds scraped from 1/2 of a vanilla bean


• 1/2 cup (120g) full-fat sour cream at room temperature


• 1/2 cup (120ml) whole milk at room temperature


• vanilla buttercream and sprinkles for decorating (I use Sweetapolita brand)

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Instructions

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.


2. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.


3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites, vanilla extract, and vanilla bean. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.


4. Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.


5. Frost cooled cupcakes with vanilla buttercream. I simply used an icing knife. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.

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Notes

1. Make Ahead & Freezing Instructions: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.


2. Cake Flour: If you cannot get your hands on cake flour, you can make a DIY version from all-purpose flour and cornstarch. Measure 1 cup of all-purpose flour. Remove 2 Tablespoons. Mix in 2 Tablespoons of cornstarch. This equals 1 cup of cake flour. I suggest doing this twice, mixing it all up in 1 bowl then removing 1/4 cup since you need 1 and 3/4 cups in this recipe.


3. Leftover Egg Yolks? I have some recipe ideas for you!


4. Vanilla: For best flavor, pure vanilla extract is strongly recommended. If using imitation, increase to 1 Tablespoon (3 teaspoons). If you can’t get your hands on vanilla bean, simply leave it out or replace with an extra 1/2 teaspoon of pure vanilla extract.


5. Whole Milk & Sour Cream: Whole milk and sour cream are strongly recommended for the best taste and texture. A full fat plain yogurt would work instead, though the cupcakes may not be as light. Same goes with a lower fat milk.


6. Room Temperature Ingredients: All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information.


7. Vanilla Cake: I suggest following my white cake recipe as the base, which is almost double this cupcake recipe. I also have a taller vanilla cake recipe as well.


8. Special Tools: KitchenAid Stand Mixer, Vanilla Beans, Flex Edge Beater, 5-qt Tilt-Head Glass Bowl, Cupcake Pan, Icing Knife, Cupcake Liners


9. Be sure to check out my 10 tips for baking the BEST cupcakes before you begin.

Keywords: cupcakes, vanilla cupcakes

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