Description

These Moist Vanilla Cupcakes are a delightful treat perfect for any occasion. Packed with rich vanilla flavor and a tender crumb, they are incredibly moist, fluffy, and topped with a smooth vanilla buttercream frosting. Easy to make and irresistibly delicious, these cupcakes will quickly become your go-to dessert for celebrations or simple indulgence.

Ingredients

Scale

For the Cupcakes

1⅔ cup all-purpose flour (213g)
1 cup granulated sugar (200g)
¼ teaspoon baking soda
1½ teaspoon baking powder
¼ teaspoon kosher salt
¾ cup unsalted butter, melted (170g)
3 egg whites, room temperature
1 tablespoon vanilla extract (15mL)
½ cup sour cream, room temperature (120mL)
½ cup whole milk, warm (120mL)

For the Vanilla Buttercream Frosting

2 pound confectioners sugar, sifted (900g)
1 pound unsalted butter, room temperature (450g)
1 teaspoon vanilla extract
1 tablespoon heavy cream
1 pinch kosher salt
1 teaspoon whole milk

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Instructions

Prepare the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and kosher salt until well combined and aerated to ensure an even rise.
Mix Wet Ingredients: In a separate bowl, combine the melted unsalted butter, egg whites, vanilla extract, sour cream, and warm whole milk. Mix these thoroughly until the batter is smooth and homogeneous.
Combine Batter: Gradually add the dry ingredients into the wet ingredients, folding gently to avoid overmixing. Mix just until all ingredients are combined and the batter is smooth and creamy.
Prepare the Baking Pan: Preheat your oven to 350°F (175°C). Line a 16-cup cupcake pan with paper liners and evenly distribute the batter among them, filling each about two-thirds full to allow room for rising.
Bake the Cupcakes: Place the cupcake pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove them from the oven and allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Make Vanilla Buttercream Frosting: In a large bowl, beat room temperature unsalted butter until creamy and fluffy. Gradually add sifted confectioners sugar while continuing to beat. Add vanilla extract, heavy cream, a pinch of kosher salt, and whole milk, beating until smooth and spreadable.
Frost the Cupcakes: Once cupcakes are completely cool, use a piping bag or a spatula to generously frost each cupcake with the prepared vanilla buttercream. Decorate as desired and serve.

Notes

A simple vanilla cupcake recipe perfect for any occasion.
The cupcakes are moist, fluffy, and delicious, ideal for weekly baking.
Ensure all dairy ingredients are at room temperature for better mixing and texture.
Do not overmix the batter to maintain lightness and softness in cupcakes.
Frosting consistency can be adjusted with additional heavy cream or confectioners sugar as needed.

Nutrition

Serving Size: 1 cupcake
Calories: 624
Sugar: 69g
Sodium: 116mg
Fat: 34g
Saturated Fat: 21g
Unsaturated Fat: 10g
Trans Fat: 1g
Carbohydrates: 80g
Fiber: 0.4g
Protein: 3g
Cholesterol: 90mg