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A group of delicious vanilla cupcakes in pink paper sleeves topped with spires of vanilla buttercream.

Moist Vanilla Cupcakes

A simple vanilla cupcake for any occasion! So moist, fluffy, and delicious you'll make them every week!   
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16
Calories 270kcal


For the Cupcakes:

  • 1 2/3 cup all-purpose flour 213g
  • 1 cup granulated sugar 200g
  • 1/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/4 tsp kosher salt
  • 3/4 cup unsalted butter 170g, melted
  • 3 egg whites room temperature
  • 1 tbsp vanilla extract 15mL
  • 1/2 cup sour cream 120mL, room temperature
  • 1/2 cup whole milk 120mL, warm

For the Vanilla Buttercream:

  • 2 lb confectioners sugar 900g, sifted
  • 1 lb unsalted butter 450g, room temperature
  • 1 tsp vanilla extract
  • 1 tbsp heavy cream
  • 1 pinch kosher salt
  • 1 tsp whole milk


For the Cupcakes:

  • Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan.
  • Sift the flour, sugar salt, baking soda and powder into a large bowl, and whisk together.
  • Separate the eggs. You can use the yolks for a custard or a batch French buttercream.
  • In another bowl, whisk together the wet ingredients until combined. (The batter may be clumpy, do not worry!)
  • Add the wet ingredients to the dry ingredients. Mix until combined.
  • Distribute the batter evenly into cupcake papers, filling each paper with about 2/3 the way up.
  • Bake for about 18 minutes or until centers are springy to the touch.

For the Buttercream:

  • In a stand mixer fitted with a paddle attachment, cream the room temperature butter. Add in the confectioners sugar in two batches. Add salt, milk, cream and vanilla. Mix until fluffy.
  • Transfer to a piping bag.
  • Pipe a large dollop of buttercream on each cupcake.



When mixing the wet ingredients don't worry if you see little lumps of butter. When added to the dry mixture things will become more homogeneous and everything will be golden after the bake. 
Try to use a good vanilla to flavor these cupcakes, it's really the main thing you taste. Vanilla bean paste is a favorite of mine; it tastes great and you get to see all the little beans throughout your cupcake.


Serving: 1Cupcake | Calories: 270kcal | Carbohydrates: 29g | Fat: 7g | Saturated Fat: 6g | Monounsaturated Fat: 1g | Cholesterol: 55mg | Sodium: 98mg | Sugar: 15g | Calcium: 10mg | Iron: 0.2mg