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The Perfect Vanilla Cupcake Recipe

August 29, 2018 · In: Cupcakes, Featured, Recipes

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Whether you’ve been baking for awhile or you’re new to the game, there are a few go-to recipes I recommend having in your recipe box. I believe one of them should be a fail-proof vanilla cupcake recipe, and this one is just that. These babies come out the same every single time: fluffy, moist, rich vanilla flavor, and perfectly soft structure. And they’re so versatile, you can top them with just about any buttercream flavor and be good to go!

vanilla cupcakes with vanilla buttercream recipe

Before inventing this recipe, I was very co-dependant on Betty Crocker box mixes for cupcakes (and cake!). That stuff is just so trustworthy, which was exactly what I was lacking from scratch recipes I’d tried. Usually, I’d try a from-scratch recipe and find that the cupcakes had sunken in the middle, had a weird cornbread-ish taste, were too dry, and just lacked luster. So I spent countless hours concocting the perfect ratio of moisture, fluffiness, flavor, and magic.

perfect vanilla cupcake recipe
vanilla cupcake ingredients

The soft texture of these cupcakes comes from a balance of incorporating cake flour and extra moisture. Cake flour has a lower protein content than all-purpose flour, which means the batter is able to retain more moisture (the higher the protein content, the less ability to retain moisture, aka the drier the cake). That being said, the cake flour makes sure that none of the extra moisture from ingredients like sour cream, egg yolks, and whole milk go to waste. The result? A dreamy, melt-in-your mouth texture that’s soft as box mix, only without all the ingredients in a box mix you can’t pronounce. I’ve got all the heart eyes.

fluffy moist vanilla cupcake recipe

You can pair these cupcakes with just about any buttercream flavor, but the buttercream I’ve used in these photos is my go-to vanilla buttercream recipe. Check that recipe out if you have yet to find the perfect American buttercream recipe for topping cakes and cupcakes! I’ve used my Wilton tip 1M to frost a ruffled swirl and topped the cupcakes with Fancy Sprinkles in the Roller Disco mix. I love this look (it’s a classic!) but if you want more inspiration on how to frost cupcakes, here are 10 of my favorite ideas.

vanilla cupcakes with vanilla buttercream and sprinkles

However you decorate, they’ll taste amazing. All of my taste testers are unanimous in their love of this recipe. Makes me happy every time!

best vanilla cupcake recipe

Perfect Vanilla Cupcake Recipe

5 from 10 votes
Soft and fluffy vanilla cupcakes that are packed with moisture and flavor. A fail-proof recipe you’ll want as a staple in your recipe box. 
Print Recipe Pin Recipe
Prep Time:10 mins
Cook Time:17 mins
Total Time:27 mins
Servings: 24 cupcakes

Ingredients

  • 2 1/2 cups (265g) cake flour, sifted before measuring*
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 3/4 cup (169.5g) unsalted butter, softened to room temperature
  • 1 3/4 cup (358g) granulated white sugar
  • 3 eggs, room temperature
  • 1/2 cup (112g) sour cream, room temperature
  • 1 Tbsp pure vanilla extract
  • 1 cup (240ml) whole milk, room temperature

Instructions

  • Preheat the oven to 350°F. Prepare a muffin pan by lining with cupcake tins. 
  • Sift the cake flour first, then measure it out by spooning and leveling it in your measuring cup. Add the cake flour, baking powder, baking soda, and salt into a bowl and whisk to combine. Set aside. 
  • In the bowl of your stand mixer (a handheld mixer works fine too!), cream the butter for on high for two minutes until it’s light and fluffy. Add in sugar and continue to mix on high for another two minutes, scraping down the bowl and paddle as needed. Add the eggs one at a time, mixing thoroughly after each addition. Add vanilla and sour cream and mix for one minute on high, scraping down the bowl and paddle once more.
  • With the mixer on low speed, add in the dry ingredients and mix until just combined. Add the milk slowly and mix until just incorporated. Scrape down the sides and bottom of the bowl and give it a few stirs to make sure there are no lumps (without over-mixing). The batter will be slightly thick.
  • Spoon batter into the cupcake tins until they’re about ā…” full, then bake for 17 minutes. They’re done when they spring back to the touch and a toothpick inserted into the middle comes out clean. Let the cupcakes cool in the pan for five minutes before removing them from the pan and continuing to cool them for at least an hour. Make sure they’re entirely room temperature before applying any frosting. 

Notes

*DIY Cake Flour Recipe:Ā To make your own cake flour, spoon and level one cup of all-purpose flour and remove 2 Tbsp. Add 2 Tbsp of cornstarch. Repeat per the amount of cake flour you need, then sift the flour and cornstarch mixtureĀ 4 timesĀ (don’t skip that step!).Ā After sifting, spoon and level to re-measure the amount of cake flour you need.Ā 
Make ahead tip:Ā These cupcakes can be baked, cooled, stored in their muffin tin with plastic wrap over the top, and left out at room temperature up to one day ahead of decorating. Unfrosted cupcakes can be stored in an airtight container in the freezer for up to one month before thawing and frosting.

Disclaimer: this post does contain some affiliate links, meaning I may receive a small commission if you click them and purchase items I’ve recommended. Using these links won’t cost you any extra money, but they do help to keep Sugar & Sparrow up and running. Thank you for your support!

Did you make this recipe? Let me know by tagging me on Instagram. I love to see your creations!

By: Whitney Ā· In: Cupcakes, Featured, Recipes Ā· Tagged: cake decorating, cake recipe, cupcake decorating, cupcake recipe, recipe, sprinkles, vanilla, vanilla buttercream, vanilla cupcake recipe, vanilla cupcakes

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Comments

  1. Cassie says

    August 31, 2018 at 3:58 pm

    Hello!

    I was wondering, what kind of camera do you use?

    Reply
  2. Whitney says

    September 2, 2018 at 9:09 pm

    Hi there! I use a Canon T7i with a 50mm lens for every picture I take. It’s my first DSLR and I love it! If you’re looking for a great camera/lens combo for food photography that doesn’t have a huge learning curve, I bought mine on Amazon. The camera kit: https://amzn.to/2Q2t6OH and the 50mm lens: https://amzn.to/2NaIQR2

    Reply
    • Cassie says

      September 6, 2018 at 5:09 pm

      Awesome! Thank you so much Whitney! You have absolutely gorgeous cakes and photos!

      Reply
      • Whitney says

        September 9, 2018 at 4:41 pm

        Thanks so much Cassie!

        Reply
  3. Tracy Merlau says

    September 3, 2018 at 9:57 pm

    5 stars
    Hi! You have such beautiful cakes!! Could we use your recipe for cakes as well or would it not bake correctly? TFS!!

    Reply
    • Whitney says

      September 4, 2018 at 9:00 am

      Hi Tracy! Thanks so much for your kind words about my cakes! I’ve got the perfect vanilla cake version of this recipe here: https://sugarandsparrow.com/vanilla-cake-recipe/

      Reply
  4. Silvia says

    December 4, 2018 at 12:59 pm

    Hi , I started to follow you recently and I am amazed with your cakes and cupcakes amazing!!!! I made your vanilla cake but unfortunately didn’t come out right, I measure the ingredients in grams and followed your instructions, but when they were inside the oven the middle part sank. Would you be so kind and give me and advice.

    Reply
    • Whitney says

      December 4, 2018 at 2:20 pm

      Oh no, Silvia! I have made this recipe about a hundred times and haven’t ever had the middle sink :/ When a cake sinks in the middle it’s usually due to overmixing. At the very end of the recipe it’s tempting to continue mixing after adding the liquid all at once, but I recommend that you mix on low until the liquid is just incorporated. You can then turn off the mixer and whisk the batter a few times by hand to make sure you don’t overmix. I’ve detailed the exact timing for how long you should mix each portion, so make sure you follow the timing step by step and let me know how it turns out next time!

      Reply
  5. Adriana says

    December 12, 2018 at 12:27 pm

    5 stars
    Hello Ā”! I’m making about 90-100 cupcakes in less than 5 days , can i make some now and freeze them Āæ?

    Reply
    • Whitney says

      December 12, 2018 at 3:57 pm

      Hi Adriana! You can definitely make some of the cupcakes ahead and freeze them in an airtight container. They freeze just fine and thaw in about 30 minutes!

      Reply
  6. HS says

    April 9, 2019 at 6:50 am

    Hello, i love your blog!
    i was wondering why some recipes call for buttermilk whilst you incorporate sour milk?

    Reply
    • Whitney says

      April 9, 2019 at 8:48 am

      Hi, HS! Thanks for the kind words about my blog. I’ve spent a lot of time testing recipes and found that some are more moist and tastier with sour cream, while others are better with buttermilk. That’s really the only reason!

      Reply
  7. Vicki says

    April 23, 2019 at 12:22 pm

    Can I use buttermilk instead of whole milk?

    Reply
    • Whitney says

      April 23, 2019 at 2:41 pm

      You sure can, Vicki! That’ll make them extra moist.

      Reply
      • Ashley says

        May 23, 2022 at 3:20 pm

        Hey, I’d love to try your recipe! I normally use caster sugar in cooking, would it be okay to use this instead of granulated sugar?

        Reply
        • Whitney says

          May 31, 2022 at 7:40 pm

          Hi Ashley! Yes, caster sugar will work great! It’ll make the cupcakes even softer. Enjoy!

          Reply
  8. Tania Ramirez says

    May 2, 2019 at 1:52 pm

    5 stars
    Amazing recipe, i just adjusted sugar to 1 1/2 cups and was still sweet enough. Would love this in chocolate, can you tell me how i can make them into chocolate cupcakes. Also not sure why they didn’t rise much..

    Reply
    • Whitney says

      May 2, 2019 at 3:00 pm

      Hi Tania, so happy you love the recipe! I do have a chocolate cupcakes recipe here: https://sugarandsparrow.com/chocolate-cupcakes-chocolate-buttercream/

      Reply
  9. Kelly says

    July 20, 2019 at 3:14 am

    Hi Whitney, I’m in Australia and would like to make my own cake flour. We don’t have corn starch in Australia. Can I swap it out for corn flour or Arrow root? Thanks!

    Reply
  10. Whitney says

    July 21, 2019 at 2:29 pm

    Hi Kelly! I did some googling and it looks like Corn Flour and Corn Starch are one in the same. Excited for you to try making cake flour!

    Reply
  11. Nicole emmanuel says

    August 31, 2019 at 4:11 pm

    Can you use margarine instead of the unsalted butter?

    Reply
    • Whitney says

      September 3, 2019 at 3:53 pm

      Hi Nicole! I’ve never tried substituting margarine, but after googling it looks like you can sub margarine as long as it’s labeled “good for baking.” If it’s not specifically developed for baking, it might not whip enough air in the creaming process (responsible for giving the cake a nice rise). I’d say give it a try though and let me know how it goes!

      Reply
  12. Renee says

    September 24, 2019 at 2:34 am

    Hi Whitney, I just made these cupcakes today and oh my they are fantastic! Best recipe I’ve ever used. Thank you!

    Reply
    • Whitney says

      September 24, 2019 at 9:16 am

      Hi Renee! I am so happy to hear that!! Glad you love the recipe šŸ™‚

      Reply
  13. Amy says

    December 10, 2019 at 2:01 am

    Hi Whitney,

    Thank you for sharing your lovely recipe. I just tried it and it tastes amazing!

    I just have a question that I’d appreciate your help with:

    After I creamed the butter and sugar together, I added the 3 eggs 1 at a time (mixing thoroughly after each one), I then added the rest of the ingredients and found that my mix curdled. Do you know how I can prevent this from happening again?
    (I fixed it by putting my bowl in hot water then mixing until it looked like batter again) šŸ™‚

    T.I.A,
    Amy

    Reply
    • Whitney says

      December 10, 2019 at 2:30 pm

      Hi Amy! Did the batter curdle after adding the whole milk at the end? The only thing I can think of is the milk not being room temp. I know that when I add cold milk/dairy to anything (even buttercream!) the shock of the temperature can make the mixture appear curdled. I’m glad you were able to fix it though!

      Reply
      • Amy says

        December 15, 2019 at 12:07 am

        5 stars
        Thank you for your response!
        I noticed it start after the sour cream and eggs ā€ā™€ļø
        Maybe the sour cream was too cold.
        I’ll definitely be making them again as this was the favourite recipe out of 3!!
        My family loved them and they’re really picky

        Thanks so much xx

        Reply
        • Whitney says

          December 16, 2019 at 10:25 am

          No problem, Amy. It’s actually normal for the batter to look like that after adding the sour cream and eggs! Once you add the flour and milk at the end, it all comes together into a nice smooth batter. I’m glad it worked out with your method though!

          Reply
  14. Diana says

    January 22, 2020 at 9:57 am

    I was looking at both your perfect vanilla cupcakes and perfect vanilla cake recipes and was wondering why the different ratios of ingredients? Does it change the structure to be better for cupcakes or cake? Do they end up tasting different?

    Reply
    • Whitney says

      January 22, 2020 at 3:59 pm

      Hi Diana. It’s kindof a long story haha! They’re so similar that you truly can’t taste or see a difference. Initially, they were exactly the same recipe with the vanilla cake recipe making enough for two 8 inch pans. Then upon request I tweaked the vanilla cake recipe to fit three 6-inch pans instead of 2 8-inch pans. That’s why the two recipes are just ever so slightly different. Hope that makes sense!

      Reply
  15. Jessica C says

    March 26, 2020 at 4:52 pm

    Hi. Can i substitute almond milk for the whole milk?

    Thank you

    Reply
    • Whitney says

      March 26, 2020 at 4:59 pm

      Hi Jessica! I’ve never tried it before but I hear that almond milk works well as a dairy-free whole milk substitute. I’d say give it a shot!

      Reply
  16. Rhianna says

    May 22, 2020 at 5:24 pm

    To make Coconut Cupcakes can I use this recipe and swap the milk for Coconut Milk and just add desiccated or shredded coconut?

    Reply
    • Whitney says

      May 22, 2020 at 5:49 pm

      Hi Rhianna! For Coconut Cupcakes, I recommend using my Coconut Cake recipe: https://sugarandsparrow.com/almond-joy-cake-recipe/ divide the recipe in half to yield 18-22 cupcakes. Bake at 350 for about 17 minutes and they’ll be perfect!

      Reply
      • Rhianna says

        May 23, 2020 at 9:44 pm

        I just did this. Amazing!! I did forget to get coconut milk and I got to that point in the recipe and had to run to the shops haha. Sooo fluffy. Half the recipe made 16 cupcakes for me.

        Reply
        • Whitney says

          May 24, 2020 at 2:01 pm

          Yay!! I’m so happy the cupcake version of the coconut cake recipe was a hit!! Thanks for letting me know šŸ™‚

          Reply
  17. Jasmin says

    August 28, 2020 at 6:12 am

    Hi! Is it possible to make these using a mini muffin pan? Would I just decrease the bake time? I thought I’d make 12 full size cupcakes and then use the rest of the batter for a more bite size version.

    I made your 6 inch 3 layer vanilla cake for my moms birthday in May and it was the best cake we’ve ever had. Can’t wait to make these!

    Reply
    • Whitney says

      August 28, 2020 at 3:29 pm

      I’m so happy you love this recipe, Jasmin! You can definitely make this recipe in a mini muffin pan. Keep the oven temp the same and bake for 10-12 minutes.

      Reply
  18. Grace says

    September 24, 2020 at 3:05 pm

    Hi! Is it possible to cut the recipe in half to make 12 cupcakes? I’m not sure how to cut 3 eggs in half though.

    Reply
    • Whitney says

      September 24, 2020 at 9:38 pm

      Hi Grace! It is totally possible, just use 1 whole egg + 1 egg yolk to half the eggs!

      Reply
      • Grace Pham says

        September 25, 2020 at 2:57 am

        Thank you for the quick response! I can’t wait to try it out!

        Reply
  19. Natasha says

    October 19, 2020 at 8:04 am

    Hi. What happens if I cannot find sour cream but have buttermilk?

    Reply
    • Whitney says

      October 19, 2020 at 9:06 am

      Hi Natasha! You can omit the sour cream and use buttermilk as a substitute for the whole milk instead. In my opinion the sour cream makes this cake the most moist, but buttermilk (or even better, full fat coconut milk) helps add a fair amount of moisture in it’s place as a substitute.

      Reply
      • Natasha says

        October 19, 2020 at 11:53 am

        Thank you so much. Cannot wait to try it this week.

        Reply
  20. Lina says

    November 12, 2020 at 7:47 pm

    5 stars
    Hola me encanta tu blog, ojalƔ puedas leer mi inquietud. Puedo sustituir la mantequilla por aceite de girasol? Y si es asƭ en quƩ cantidad serƭa la recomendada. Gracias

    Reply
    • Whitney says

      November 13, 2020 at 6:16 pm

      Hi Lina! Thanks so much for the kind words about my blog! I have never tried substituting sunflower oil (or any oil) for the butter in this recipe, so I’m not sure how it will turn out. You are totally welcome to experiment with it though!

      Reply
  21. Kelly says

    March 16, 2021 at 4:00 pm

    5 stars
    I love the flavor and texture of these cupcakes. Do you have any suggestions for keeping the edges white? When I took them out of the oven, nearly each one had a browned ring around the edge above the wrapper.

    Reply
    • Whitney says

      March 17, 2021 at 9:00 pm

      Yay, Kelly! So happy you love this recipe. As far as the edges go, do you think they’re overbaked? That and perhaps an oven that’s too warm are the only things I can think of. Maybe check your internal oven temp with a thermometer to make sure the inside of the oven isn’t hotter than what’s displayed and try baking the cupcakes for the minimum amount of time, until they spring back to the touch and a toothpick inserted comes out clean. Hope that helps!

      Reply
      • Kelly says

        May 6, 2021 at 4:52 am

        Yes, I think it has to do with the oven temp. I was cooking all of my baked good on convection with a temp. Adjustment. I switched to regular and assumed it would fix my issue but learned the temp was still too high. Also, I have better cupcake luck with a pan that is lighter in color.

        Reply
  22. Corinne says

    May 10, 2021 at 12:32 am

    5 stars
    I made these cupcakes over the weekend for my nephews 1st birthday. They were a massive hit and people couldn’t believe they were home made! Thanks for a great recipe!

    Reply
    • Whitney says

      May 11, 2021 at 9:16 am

      Yay, Corinne! That makes me so happy to hear that these were such a hit!

      Reply
  23. Bridget says

    August 3, 2021 at 1:26 pm

    Hi Whitney,

    These cupcakes are delicious! Do you think it would work if I substituted the whole milk for coconut milk to make coconut cupcakes?

    Reply
    • Whitney says

      August 4, 2021 at 10:09 am

      Hi Bridget! I’ve never tried that before so I’m not sure how it would turn out or if coconut milk would have enough flavor in it to make the cupcakes taste like coconut. If you’re looking for a good coconut cupcake recipe though, I would recommend using the cake recipe from this Almond Joy Cake: https://sugarandsparrow.com/almond-joy-cake-recipe/ you can bake it as cupcakes by filling your tins with the batter no more than 2/3 full, then baking at 350 for 15-18 min. Enjoy!

      Reply
  24. Uchenna C Ijeoma says

    September 24, 2021 at 3:24 pm

    Wow! This recipe is truly amazing. I have literally tried dozens of vanilla cupcake recipes and had given up. I read the ingredients and was excited to try this one and I am sure glad I did This is by far the best! It will definitely be my go to recipe. Thanks for sharing ā˜ŗļø

    Reply
    • Whitney says

      September 25, 2021 at 9:30 pm

      Yay, Uchenna! Thank you so much for taking the time to let me know. I’m so happy to hear you’ve found your go-to vanilla cupcake recipe!

      Reply
  25. Angie Buchanan says

    April 17, 2022 at 5:01 pm

    5 stars
    Let me start by saying this cupcake recipe is delicious! Moist and crumbly and holds up so well! I do have a question though: in some of the cupcakes I get the bitter, dry taste if the sour cream. Is this from under-mixing? I’m scared to over-mix, so just wanted your thoughts on that. Thank you!

    Reply
    • Whitney says

      April 24, 2022 at 9:41 pm

      Yay, Angie! So happy this recipe was a hit! If only some of the cupcakes have a bitter taste, my hunch is that you under-mixed. To ensure everything is well incorporated without over-mixing, you can always whisk the batter by hand at the end. It also helps to scrape down the bowl between ingredient additions. Hope that helps for next time!

      Reply
  26. carolyn says

    June 14, 2022 at 8:51 am

    5 stars
    Hi
    If I add lemon zest and extract to this recipe will I have lemon cupcakes, or do you have a better recipe for lemon cupcakes?
    THanks!

    Reply
    • Whitney says

      June 14, 2022 at 7:18 pm

      Hi Carolyn! I do have a lemon cake recipe that works great as cupcakes: https://sugarandsparrow.com/lemon-layer-cake-recipe/ it makes 32-36 cupcakes, so you can halve the recipe if you don’t need that many. Fill the cupcake tins no more than 2/3 full and bake at 350 for 15-18 minutes. Enjoy!

      Reply
  27. Ashlee Patterson says

    October 15, 2022 at 12:39 am

    5 stars
    Love the texture and taste of this recipe. Thank you for sharing!

    The issue I have is the batter is flowing over the top on the pan and is getting crispy edges. Also I’d there anything I can go about sticky tips. Would love to have this be my go to recipe. Also I’m using a 24 cupcake pan and I still have left overs.

    Reply
    • Whitney says

      October 15, 2022 at 8:24 am

      Hi Ashlee! So happy you love this recipe. I would recommend filling the cupcake tins with less batter if you’re having issues with them overflowing in the baking process. Next time fill them 1/2 to 2/3 full. And as far as sticky tops go, that usually happens when you store the cupcakes in an airtight container (or under plastic wrap) before they’re completely cool. If you cool them to room temperature before storing them they shouldn’t be sticky on top.

      Reply
  28. Kathy says

    October 28, 2022 at 7:08 pm

    Delicious cupcakes!! But mine came out very flat and also overflowed and stuck to the muffin pan. Should they be flat? Thank you!

    Reply
    • Whitney says

      October 29, 2022 at 8:42 am

      Hi Kathy! I’m so sorry these overflowed. They will be flat if they overflow. Next time I’d recommend filling the cupcake liners no more than 2/3 full, maybe even closer to 1/2 full. And check to make sure your baking powder/baking soda is not expired – those should be replaced every 6 months to ensure that they help your bakes properly rise. That could be another reason why they baked flat vs. domed. Hope that helps!

      Reply
  29. Milena says

    November 21, 2022 at 12:55 pm

    Hi Whitney! Love your recipes!! Can I frost the cupcakes and leaving it out of the fridge to eat the next day or should I put it on the fridge until last minute? Weather is getting warmer here(Sydney). Thank u!!

    Reply
    • Whitney says

      November 27, 2022 at 9:47 pm

      Hi Milena! I’m so happy you’ve been loving my recipes šŸ™‚ Yes – you can leave the frosted cupcakes out at room temperature overnight. There’s no need to refrigerate them.

      Reply
  30. Eileen Fitzenreider says

    December 17, 2022 at 5:12 am

    How much oil should I use in place of the butter? I just like the moisture that oil adds more than butter.

    Reply
    • Whitney says

      December 18, 2022 at 8:15 am

      Hi Eileen! I’ve never tried this recipe with oil as a sub, so it would be an experiment. I’d try either subbing half the butter with oil or all or it. Let me know if you do try it, I’d love to know how it goes!

      Reply

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#oreos #truffles #chocolate #chocolatelover #nobake #oreo #baking #dessert #bakersofinstagram #easydessert #bakinglove #bakedfromscratch
TODAY! Watch me make this pretty pink ombrĆ© funfe TODAY! Watch me make this pretty pink ombrĆ© funfetti cake from the cover of my book LIVE on @talkshoplive at 12PM PT/3PM ET 🄳 I’ll be chatting all about Anyone Can Cake and answering all your questions while I decorate, so don’t miss it! You can even grab a SIGNED COPY of the book while you’re there ā™„ļø livestream link is in my bio + Story and I can’t wait to connect with you all šŸ«¶šŸ½ ⁣
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#funfetti #funfetticake #ombrecake #pinkcake #cakedecorating #anyonecancake #cakeideas #cakeart #sprinkles #bakingfun #bake #cakesofinstagram #cake #ombre #buttercreamcake #frosting
We have another little chef joining us early this We have another little chef joining us early this summer! Theo keeps calling it ā€œbaby sisā€ and we are so excited to see if he’s right in just a couple weeks 🄳⁣
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PS I had to bribe Theo with an Oreo to take a photo with the ultrasound pics + then he just stuffed them into his dinosaur’s mouth so I think he’s off to a good start as big bro šŸ˜†ā£
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#pregnancyannouncement #motherhood #bakersofinstagram #pregnant #19weekspregnant #toddlermom #blogger #bloggersofinstagram #mama #littlechef #bakinglove #baking
This Raspberry Buttercream (recipe below!) šŸ˜ā™„ This Raspberry Buttercream (recipe below!) šŸ˜ā™„ļø I LOVE using freeze dried raspberries for the most authentic flavor + just look at that natural color! It’s silky smooth, ideal for decorating cakes and cupcakes, and perfect for your Valentine’s Day bakes.⁣
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RASPBERRY BUTTERCREAM⁣
Yield: 3 Cups⁣
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INGREDIENTS⁣
1 Cup (226g) unsalted butter, room temperature⁣
3/4 Cup (18g) freeze-dried raspberries⁣
3 Tbsp (45ml) whole milk, room temperature⁣
1 tsp pure vanilla extract⁣
3 Cups (360g) powdered sugar⁣
pinch of salt⁣
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INSTRUCTIONS⁣
1. With a food processor, grind the raspberries into a fine powder. Sift out the seeds (if a few seeds end up in the powder that is totally ok) and set the powder aside.⁣
2. Whip the butter using a stand mixer with a paddle attachment on medium-high speed until it’s creamy and light in color, about 5 minutes. Add the vanilla, milk, and raspberry powder and continue to mix on medium until fully combined.⁣
3. Add the powdered sugar one cup at a time and mix on low speed, scraping down the bowl and paddle after each addition. Add a pinch of salt and mix on low speed until fully combined and smooth, 1-2 minutes.⁣
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Click the ā€œRaspberry Buttercreamā€ link in my bio for the full recipe + flavor pairing ideas ✨⁣
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#raspberry #raspberrybuttercream #raspberrycake #buttercream #frosting #cakedecorating #cakeideas #bakinglove #bake #valentinesdayideas #freezedried

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