These Vanilla Cupcakes are moist, light & smooth! There are several different recipes on my site for Vanilla Cupcake, but this is my favorite classic vanilla cupcake of all time!

I have made these cupcakes over and over again and they are always successful. You really can find them in various forms that are already on the blog and that is a hit, so I decided it was time to really draw their attention in their complete vanilla form. I like to give options, so this one is definitely on your radar. They are a little different from my other two vanilla cupcake recipes, so let's talk a little.

While other cupcakes use a simpler method that can only mix all ingredients into one (also using oil instead of butter), this uses a more traditional creaming method. This is actually a very important step because applying butter and sugar together will add air to the dough which helps make it very fluffy. So make sure not to skimp on creaming time, or you will be disappointed with a solid cupcake.

The remaining ingredients and steps are relatively straight forward. As with other versions of vanilla cupcake, the ingredients are all standard and hopefully, you can get it. There's no crazy flour or anything.

After applying butter and sugar, you will add a few teaspoons of vanilla and sour cream. Vanilla is definitely important for a good vanilla cupcake and I always like the taste and moisture that is added to sour cream to the cupcake. That's one ingredient that I really stand by. Like it.

Next is egg whites, followed by adding dry ingredients and milk and water. Once again, everything is relatively straight forward. Unlike other versions, this has more methods for their madness - I mean brilliance. 😉

The last cupcake was super moist and soft and really my favorite. They are my goals. When topped with vanilla frosting (or another frosting for that matter), they are delicious and really make my ideal vanilla cupcake. I hope you like this the same as us!


  • 6 tbsp (84g), unsalted butter, room temperature
  • 3/4 cup of sugar (155g)
  • 6 tbsp (86g) sour cream
  • 2 teaspoons vanilla extract
  • 3 large egg whites, room temperature
  • 1 1/4 cup all-purpose flour (163g)
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 6 tbsp (90ml) milk
  • 2 tbsp (30ml) of water


  • 1/2 cup (112g) salted butter, room temperature
  • 1/2 cup (95 g) shortening
  • 4 cups of powdered sugar (460g)
  • 1 1/2 teaspoon vanilla extract
  • 2-3 tablespoons (30-45 ml) water or milk

1. Preheat the oven to 350 ° F (176 ° C) and prepare the cupcake pan with a cupcake liner.
2. In a large bowl, cream the butter and sugar together until they are bright and fluffy, about 3-4 minutes. Don't skimp on the amount of creaming time.
3. Add sour cream and vanilla extract and stir until evenly mixed.
4. Add egg whites in two groups, stir until they are evenly mixed after each. Scrape the sides of the bowl as needed to ensure all ingredients are evenly mixed.
5. Mix the dry ingredients in a separate bowl, then mix milk and water in a small measuring cup.
6. Add half of the dry ingredients to the mixture and stir until evenly mixed. Add milk mixture and stir until evenly mixed. Add the final dry ingredients and stir until calmly mixed.Scrape the sides of the bowl as needed to ensure all ingredients are evenly mixed.
7. Fill the cupcake liner around half. Bake for 15-17 minutes, or until a toothpick is put out with a few crumbs.
8. Remove the cupcake from the oven and let it cool for 2-3 minutes, then release it to the cooling rack to finish cooling.
9. When the cupcakes are cold, make them freeze. Mix butter and butter in a large bowl and stir until smooth.
10. Add 2 cups of powdered sugar and stir until smooth.
11. Add vanilla extract and 1 tablespoon of water or milk and stir until blended.
12. Add the remaining powdered sugar and stir until smooth.
13. Add the remaining water or milk as needed and stir until smooth. 
14. Put the frosting into the cupcake.

This recipe is inspired by lifeloveandsugar 


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