Moist Vanilla Cupcakes

Introduction

There’s nothing quite like the simple perfection of a truly moist vanilla cupcake. This recipe delivers a tender, soft crumb with a rich vanilla flavor, crowned with an impossibly light and fluffy buttercream. You’ll find these come together easily and are the ultimate crowd-pleaser for any occasion.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 16 cupcakes

Ingredients

• 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)
• 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

Instructions

For the Cupcakes:

1. Preheat your oven to 350°F (175°C). Line a muffin pan with 16 cupcake liners.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and kosher salt.
3. In a separate medium bowl, whisk the melted unsalted butter, room temperature egg whites, vanilla extract, sour cream, and warm whole milk until smooth.
4. Divide the batter evenly among the prepared liners, filling each about 2/3 full.
5. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

For the Vanilla Buttercream:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature unsalted butter on medium-high speed for 4-5 minutes until very pale, light, and fluffy.
2. Reduce the speed to low and gradually add the sifted confectioners sugar, about one cup at a time, letting it incorporate fully before adding more.
3. Once all the sugar is added, add the vanilla extract, heavy cream, pinch of kosher salt, and whole milk.
4. Increase the mixer speed to medium-high and beat for a full 3-4 minutes, until the frosting is extremely light, fluffy, and smooth.
5. Frost the completely cooled cupcakes using a piping bag and tip or a spatula.

Variations

• Filled Cupcakes: Use a piping tip or small knife to core the center of each cooled cupcake and fill with a dollop of jam, lemon curd, or chocolate ganache before frosting.
• Swirled Frosting: Divide the buttercream and tint with different food colorings, then add them side-by-side into a piping bag for a multicolored swirl effect.
• Sprinkle Fun: Roll the edges of the frosted cupcakes in colorful sprinkles, or fold 1/4 cup of sprinkles directly into the cupcake batter before baking for a confetti look.
• Glazed Drizzle: For a simpler topping, skip the buttercream and instead drizzle the cooled cupcakes with a thin vanilla glaze made from confectioners sugar and a little milk.

Tips for Success

• Ensure all your wet ingredients (egg whites, sour cream) are at room temperature to create a smooth, emulsified batter that bakes evenly.
• When measuring flour, fluff it with a spoon, spoon it into your measuring cup, and level it off with a knife to avoid using too much, which can dry out the cupcakes.
• For the fluffiest buttercream, whip the butter thoroughly at the beginning and again at the end. Don’t rush the creaming process.

Storage & Reheating

Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Let chilled cupcakes come to room temperature for about 30 minutes before serving for the best texture. Unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight at room temperature before frosting.

FAQ

Can I use liquid egg whites from a carton?

Yes, you can. Use the equivalent of 3 large egg whites, which is roughly 90g or 1/2 cup.

My buttercream is too soft or runny. What happened?

This is usually because the butter was too warm. Place the bowl in the refrigerator for 15-20 minutes, then re-whip. Alternatively, the confectioners sugar may not have been sifted, leading to less structure.

Can I use salted butter?

It’s not recommended, as the salt content varies. Using unsalted butter with the specified kosher salt gives you precise control over the flavor.

Can I make the cupcakes with whole eggs instead of just whites?

While you can, using only whites yields a lighter, whiter crumb. Whole eggs will make the cupcake slightly denser and more yellow.

Why is the milk warm?

Warm milk helps to keep the melted butter from solidifying when mixed with the other cold ingredients, ensuring a smooth, homogeneous batter.

Can I make mini cupcakes with this batter?

Absolutely. Fill mini liners about 2/3 full and bake for 10-12 minutes. This recipe will yield approximately 36-40 mini cupcakes.