Moist Vanilla Cupcakes
Moist vanilla cupcakes are the quintessential treat, perfect for birthdays, holidays, or a simple dessert craving. This recipe delivers fluffy, tender cupcakes with rich vanilla flavor.
With a light crumb and luxurious vanilla buttercream, these cupcakes are versatile and irresistibly delicious. They’re easy to make and always a crowd-pleaser.
Key Ingredients for Moist Vanilla Cupcakes
Flour, Butter, and Vanilla – The Heart of Moist Vanilla Cupcakes
All-purpose flour – Provides the cupcake’s structure while keeping the texture soft and light.
Granulated sugar – Sweetens and helps create a delicate crumb.
Baking powder & baking soda – Leavening agents that ensure a tender rise and fluffy interior.
Kosher salt – Balances the sweetness and enhances overall flavor.
Unsalted butter – Melted butter delivers rich flavor and moisture to every bite.
Egg whites – Whipped into the batter, these lighten the texture and give structure.
Vanilla extract – The star ingredient; use high-quality vanilla or vanilla bean paste for deep flavor.
Sour cream – Adds richness and moisture, keeping the crumb soft.
Whole milk – Binds the batter and contributes to the moist texture.
For the Buttercream
Confectioners sugar – Sifted for a smooth, creamy frosting.
Unsalted butter – Beaten until fluffy, this forms the base of the buttercream.
Vanilla extract – Complements the cupcake flavor and enhances the frosting.
Heavy cream and milk – Help achieve the perfect frosting consistency.
Kosher salt – Cuts the sweetness just enough for balance.
How to Make These Moist Vanilla Cupcakes
Baking the Best Moist Vanilla Cupcakes at Home
Start by preheating the oven and lining your cupcake pan. Whisk together the dry ingredients, and separately combine the wet ones—even if slightly clumpy. Mix wet into dry, then portion into liners. Bake until springy and golden.
Cream the butter for the frosting, gradually adding sifted sugar. Finish with vanilla, cream, and a pinch of salt. Pipe generously over cooled cupcakes for a picture-perfect finish.
Tips for Perfect Moist Vanilla Cupcakes
Expert Advice for the Best Moist Vanilla Cupcakes
Use room temperature ingredients to ensure the batter blends evenly and bakes uniformly. Don’t overmix once the wet meets dry to keep the cupcakes tender. Vanilla bean paste adds visual appeal and boosts the vanilla flavor significantly. When baking, check at the 18-minute mark—cupcakes should spring back lightly to the touch.
Storing Your Moist Vanilla Cupcakes
Best Ways to Keep Moist Vanilla Cupcakes Fresh
Store leftover cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days and bring to room temperature before serving. Freeze unfrosted cupcakes for up to 2 months; thaw and frost fresh for best results.
Frequently Asked Questions
Can I use whole eggs instead of egg whites?
Yes, but using only egg whites keeps the crumb light and white. Whole eggs will make it denser and more yellow.
What’s the best vanilla to use?
Vanilla bean paste or pure vanilla extract are best for bold, aromatic flavor. Avoid imitation vanilla for this recipe.
Can I make the cupcakes ahead of time?
Absolutely. Bake the cupcakes a day in advance, store in an airtight container, and frost just before serving.
Why is my batter clumpy?
That’s normal due to the melted butter meeting cooler ingredients. It smooths out during baking.
Moist Vanilla Cupcakes
Ingredients
- For the Cupcakes:**
- * 3/4 cup unsalted butter melted (170g)
- * 1/2 cup sour cream at room temperature (120mL)
- * 1 cup granulated sugar 200g
- * 1 tbsp vanilla extract 15mL
- * 1 2/3 cups all-purpose flour 213g
- * 1/2 cup whole milk warmed (120mL)
- * 1/4 tsp baking soda
- * 3 egg whites room temperature
- * 1 1/2 tsp baking powder
- * 1/4 tsp kosher salt
- **For the Vanilla Buttercream:**
- * 1 lb unsalted butter room temperature (450g)
- * 2 lb confectioners’ sugar sifted (900g)
- * 1 tbsp heavy cream
- * 1 tsp vanilla extract
- * 1 pinch kosher salt
- * 1 tsp whole milk
Instructions
- Preheat the oven to 350°F and line a cupcake pan with paper liners. Sift the flour, granulated sugar, baking powder, baking soda, and salt into a large mixing bowl and whisk to combine. In a separate bowl, combine the egg whites, vanilla extract, sour cream, melted butter, and warm milk; whisk until blended—lumps are expected at this stage. Pour the wet mixture into the dry ingredients and mix until smooth. Divide the batter evenly among the cupcake liners, filling each approximately two-thirds full. Bake for around 18 minutes, or until the tops spring back when lightly pressed.
- For the buttercream, place the softened butter in the bowl of a stand mixer fitted with a paddle attachment and beat until creamy. Add the confectioners’ sugar in two additions, followed by the salt, milk, heavy cream, and vanilla extract. Continue to mix until the frosting is light and fluffy. Spoon the buttercream into a piping bag and apply a generous swirl to each cooled cupcake.
