Perfect Vanilla Cupcake Recipe
Super soft and moist vanilla cupcakes topped with vanilla buttercream for that classic flavor. Always a party favorite!
Servings 32 cupcakes
Ingredients
Vanilla Cupcakes
- 2 1/2 cups (265g) sifted cake flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 3/4 cup (170g) unsalted butter, softened to room temperature
- 1 3/4 cup (350g) granulated white sugar
- 3 large eggs, room temperature
- 1/2 cup (120g) sour cream, room temperature
- 1 Tbsp pure vanilla extract
- 1 cup (240ml) whole milk, room temperature
Vanilla Buttercream
- 2 batches vanilla buttercream
Instructions
- Preheat the oven to 350°F (177ºC) and line standard cupcake pan(s) with liners. This recipe makes about 32 cupcakes.
- Add the sifted cake flour, baking powder, baking soda, and salt into a bowl and whisk to combine. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment (or with an electric mixer and large bowl), beat the butter on high for two minutes until creamy. Add the sugar and continue to mix on high for another two minutes. Scrape down the bowl and paddle. Turn the mixer to low speed and add the eggs one at a time, mixing thoroughly after each addition. Add the vanilla and sour cream, then turn the mixer to high speed and mix for one minute. Scrape down the bowl and paddle as needed.
- With the mixer on low speed, add in the dry ingredients all at once and mix until just combined, then add the milk in a steady stream. Continue mixing for another 20-30 seconds, until just combined. 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 or pour the batter into the cupcake tins until they’re about ⅔ full, then bake for 14-18 minutes, until they spring back to the touch and a toothpick inserted into the middle comes out clean. Let the cupcakes cool in the pan for about five minutes before removing them from the pan and continuing to cool on a wire rack until room temperature. Make sure they are entirely room temperature before adding any frosting.
Assembly
- To create the look pictured, make the vanilla buttercream and add it into a piping bag fitted with Wilton Tip 1M. Pipe a swirl onto each cupcake with the buttercream and top with rainbow sprinkles.
Notes
*DIY Cake Flour Recipe: 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 mixture 4 times (don't skip that step!). After sifting, spoon and level to re-measure the amount of cake flour you need. Keep in mind that if you do use the homemade version, the gram measurement will weigh more (295g instead of 265g) since all-purpose flour is heavier than cake flour.
Make ahead tip: These cupcakes can be baked, cooled, stored in their cupcake pan 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.