Vanilla Cupcake Recipe
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5.0
123 reviews
Excellent
Vanilla Cupcake Recipe
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This moist and fluffy vanilla cupcake recipe is perfect for parties, celebrations, or just because. It's so flavorful!
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Ingredients
Vanilla Cake
- 1⅔ cups all-purpose flour
- 1 cup sugar
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter melted
- 3 egg whites room temperature
- ½ cup sour cream room temperature
- ½ cup whole milk room temperature
- 1 tablespoon vanilla extract
Vanilla Buttercream Frosting
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch salt
- 2-3 tablespoons milk or half-and-half
- Sprinkles for topping (optional)
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Instructions
- Preheat the oven to 350°F.
- Line a 12-cup muffin tin with paper liners and set aside.
- To make the cake, whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In a medium bowl, mix butter, egg whites, sour cream, milk, and vanilla with a hand mixer. Pour wet ingredients into dry ingredients and mix until just combined, but do not overmix.
- Scoop the batter into the prepared muffin tin, filling the cups two-thirds full.
- Bake for 18–20 minutes, until the tops spring back when touched lightly. Remove from the oven and cool completely.
- While cupcakes cool, make the frosting: Beat butter with a hand mixer on low speed until light and fluffy. Add powdered sugar, vanilla, salt, and 1 tablespoon milk and mix. Add additional milk as needed to make a smooth frosting. Increase the speed to high and beat 3–5 minutes, until light and fluffy. Pipe onto the cooled cupcakes and decorate with sprinkles.
Notes
- Make Ahead: You can make both the cupcakes and frosting up to a day ahead of time, but wait to add the frosting to the cupcakes until just before serving. Store cupcakes in an airtight container on the counter. The frosting can be stored in a container in the refrigerator.
- Make It a Cake: Bake in a 9-x-13-inch baking dish for a thinner cake or in a 7-x-11-inch baking dish for a thicker cake. Bake at 350 degrees F for about 30 minutes for the thinner cake and about 40 minutes for the thicker cake, or until a toothpick inserted into the center comes out clean.
- Variations: This vanilla base is easy to change up with a variety of add-ins!
- o Funfetti Cupcakes: Fold rainbow sprinkles into the batter before baking.
- o Chocolate Chip Cupcakes: Fold mini chocolate chips into the batter before baking.
- o Holiday Cupcakes: Fold holiday sprinkles into the batter before baking.
Nutrition Information
Show Details
Serving
1slice
Calories
387kcal
(19%)
Carbohydrates
46g
(15%)
Protein
3g
(6%)
Fat
22g
(34%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
59mg
(20%)
Sodium
73mg
(3%)
Potassium
92mg
(3%)
Fiber
0.4g
(2%)
Sugar
35g
(70%)
Vitamin A
681IU
(14%)
Vitamin C
0.1mg
(0%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 387kcal | 19% |
| Carbohydrates | 46g | 15% |
| Protein | 3g | 6% |
| Fat | 22g | 34% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 59mg | 20% |
| Sodium | 73mg | 3% |
| Potassium | 92mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 35g | 70% |
| Vitamin A | 681IU | 14% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
123 reviews
Excellent
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