These vanilla cupcakes are, by far, one of the most-loved recipes on this website. Using creamed butter, plus cake flour, sour cream, and egg whites (no yolks!), guarantees a soft, fluffy, and cake-like crumb. Pure vanilla extract plus the optional addition of vanilla beans seals in a classic vanilla flavor. Use a piping tip or knife to garnish each with vanilla buttercream.
I originally published this recipe in 2016 and have since added new photos, a video tutorial, and more helpful success tips. This recipe is such a fan favorite, that it deserved a spot in print! You’ll also find this recipe in my cookbook, Sally’s Baking 101.
As soon as I developed it many years ago, this vanilla cupcakes recipe has soared to the top of my Essential Baking Recipes list. This list includes recipes that are in regular rotation in my kitchen including banana bread, chocolate chip cookies, and sugar cookies. (So many favorites!) Like my classic chocolate cupcakes with vanilla frosting, these vanilla cupcakes hold a sacred spot in my baking repertoire. In fact, today’s cupcakes have been so popular around here that I’ve used the base recipe to create several other varieties.
Here’s Exactly Why This Vanilla Cupcakes Recipe Works:
Baking is a science and that’s proved over and over again in base dessert recipes like this. Like when making white cake and vanilla cake, it’s not only the measurements you use, but the specific type of ingredient. Using cake flour instead of all-purpose produces a fluffy, soft crumb. Skipping the egg yolks keeps the cupcakes light. Sour cream helps supply a tight, yet moist crumb. My team and I have done the testing and we are confident in the results. These homemade vanilla cupcakes are simply perfect.
One reader, Kristin, commented: “This recipe was delicious and will definitely be a go to! I frosted with your Homemade Rainbow Chip Frosting and had rave reviews… several asked for the recipes! ★★★★★“
Another reader, Jennifer, commented: “Holy smokes! Best vanilla cupcakes I’ve ever had. First time using a real vanilla bean—amazing and so fluffy! ★★★★★“
Use These Carefully Selected Ingredients
This cupcake batter calls for 11 ingredients, including the handful mentioned below, as well as basics like baking powder, baking soda, salt, and sugar. Let me explain why the following ingredients are “power ingredients” in this recipe:
- Cake flour: Cake flour is much lighter than all-purpose flour and helps to produce the softest, lightest cakes and cupcakes you’ll ever eat. It’s sold next to the regular flour in the baking aisle and I promise that you’ll use up the entire box in no time after you taste these! Note that you do not need cake flour for chocolate cupcakes because cocoa powder is already very light.
- Softened butter: A base of creamed butter and sugar (instead of using melted butter or oil) often helps achieve a soft, cake-like structure. Make sure it’s proper room temperature butter and if you need a refresher, I have a helpful tutorial on how to cream butter and sugar.
- Egg whites: While egg yolks are rich in fat and moisture, they can weigh down your baked goods. Skip the egg yolks and use the whites purely for giving structure to the cupcakes. Since we are losing a little fat from the missing egg yolks, we add it back in with sour cream and whole milk.
- Sour cream: This is a power ingredient because it lightens and moistens the crumb. Though plain yogurt could be used in its place, I find that cupcakes made with sour cream are lighter.
- Vanilla Extract & Vanilla Bean: For the most well-rounded vanilla flavor, use both vanilla bean and vanilla extract in the cupcakes, just like we do in strawberry shortcake cupcakes. You can usually find vanilla beans in the baking aisle, but if you’re looking to purchase them online, I recommend these vanilla beans. See recipe Note if you’re skipping the vanilla bean or if you want to use vanilla bean paste.
- Whole Milk: Milk with fat such as whole milk or 2% milk is your best choice here. Nondairy milk is great in a pinch. I use buttermilk in this vanilla cake recipe, which is typically a fine substitution for both sour cream and regular milk in baked goods. For these cupcakes, however, the crumb stays a little tighter when using sour cream + whole milk.
Tip: Make sure ALL cold ingredients are room temperature before beginning, otherwise your batter could split and the results aren’t pleasant. Read more about why room temperature ingredients are important in baking.
Want to kick the vanilla flavor up a notch? Replace store-bought vanilla extract with homemade vanilla extract and regular granulated sugar with vanilla sugar.
Success Tip: Filling Your Cupcake Pan
The batter comes together with a mixer. Give it a quick whisk by hand to make sure there are no more lumps at the bottom of the bowl.
When filling your lined cupcake pan, fill the liners only 2/3 full, which is about 3 heaping Tablespoons of batter each. Filling them only 2/3 full gives you about 14 cupcakes from this batch. Using more batter per cupcake leads to overflowing or even sinking.
This Is a Multipurpose Batter
Since the results are so crowd-pleasing, this vanilla cupcake batter has become a go-to standard for many other cupcake recipes on this website. Using this recipe as the starting point, I’ve created all of the following cupcake flavors:
- Mimosa Cupcakes
- Chai Latte Cupcakes
- White Chocolate Strawberry Cupcakes
- Sprinkle Cupcakes
- Pistachio Cupcakes
- Caramel Coconut Cupcakes
- Peanut Butter & Jelly Cupcakes
- Wedding Cupcakes with Champagne Frosting
- Strawberry Cupcakes with Strawberry Buttercream
- Cookies & Cream Oreo Cupcakes
They’re also wonderful for filling with a variety of jams/jellies, frostings, and dessert sauces. I especially love them with this raspberry cake filling in the middle. See my How to Fill Cupcakes post and video tutorial for directions on how to do so.
Can I Turn These Cupcakes Into a Cake?
Yes, instead of cupcakes, you can use this exact batter for making a vanilla 6-inch cake. For a 1-layer vanilla cake, I recommend my similar recipe for 1-layer sprinkle cake. You can skip the sprinkles. See recipe Notes for larger layer cake options.
Frosting for Vanilla Cupcakes
This vanilla buttercream is a top choice for garnishing your vanilla cupcakes. But your frosting options are pretty much endless, including Swiss meringue buttercream, white chocolate buttercream frosting, strawberry buttercream frosting, chocolate buttercream, lemon buttercream, or cream cheese frosting. The raspberry frosting from my lemon raspberry jam cupcakes or the cinnamon-swirl frosting from my snickerdoodle cupcakes would also be fantastic. For a lighter, less sweet option, I love pairing these cupcakes with whipped frosting.
You can swipe the frosting on with an icing knife (pictured below) or with a piping bag + tip such as Wilton 1M (images in the post above). If you’re just learning how to use piping tips, my piping tips guide is a helpful resource.
And finally, here’s just one photo of our multiple test variations. The left cupcake had way too much liquid and produced a wet, squat cupcake. The right cupcake was from our final batch, simply perfect!
Printable recipe & video tutorial below.
Recommended Tools
- 12-count muffin pan. I use and love this muffin pan.
- Cupcake liners
- Handheld mixer or stand mixer
- Vanilla beans
- Icing knife or Wilton 1M piping tip + piping bag
Simply Perfect Vanilla Cupcakes
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours
- Yield: 14 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This is my favorite recipe for homemade vanilla cupcakes. Using creamed butter, cake flour, sour cream, and egg whites, these cupcakes are soft, sweet, fluffy, and infinitely buttery. This recipe is also in my cookbook, Sally’s Baking 101.
Ingredients
- 1 and 3/4 cups (207g) cake flour (spooned & leveled)
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 3 large egg whites, at room temperature
- 1/2 cup (120g) full-fat sour cream at room temperature
- 2 teaspoons pure vanilla extract
- seeds scraped from 1/2 of a vanilla bean (optional)
- 1/2 cup (120g/ml) whole milk at room temperature
- vanilla buttercream
- sprinkles, for garnish (optional)
Instructions
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners—this recipe makes about 14 cupcakes. Set aside.
- In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar on high speed until light and creamy, about 3 minutes. Scrape down the sides of the bowl as needed. Add the egg whites, vanilla extract, and vanilla bean seeds (if using) and beat on high speed until smooth and well combined, about 2 minutes. Add the sour cream and beat on medium-high speed until combined, about 1 minute. With the mixer running on low speed, add the dry ingredients, and then slowly pour in the milk and beat just until combined. Do not over-mix. You may need to whisk it by hand a few times to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Pour/spoon the batter into the liners—fill only 2/3 full to avoid spilling over the sides.
- Bake for 19–22 minutes, or until a toothpick inserted in the center comes out clean. Cool the cupcakes in the pan set on a cooling rack for 20 minutes, then remove them from the pan and return to the rack to cool completely before frosting.
- Frost cooled cupcakes with vanilla buttercream. You can swipe the frosting on with an icing knife or use a piping tip such as Wilton 1M. Store covered in the refrigerator for up to 3 days.
Notes
- Make Ahead & Freezing Instructions: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. For best results, make the frosting the day you plan to serve the cupcakes. Frosted or unfrosted cupcakes can be frozen up to 2–3 months. Thaw overnight in the refrigerator.
- Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Icing Knife | Piping Bag (Reusable or Disposable) | Wilton 1M Piping Tip | Cupcake Carrier
- Amount of Batter: This recipe yields between 3–4 cups of batter, which is helpful if you’re reviewing the Cake Pan Sizes & Conversions page.
- Cake Flour: Cake flour is the only ideal flour for this recipe. In a pinch, you can make your own homemade cake flour but the cupcakes won’t taste as light. You can find cake flour in the baking aisle near the all-purpose flour.
- Leftover Egg Yolks? I have some recipe ideas for you!
- Vanilla: For best flavor, pure vanilla extract is strongly recommended. If using imitation, increase to 1 Tablespoon (3 teaspoons). If you can’t get your hands on a vanilla bean, simply leave it out or replace with an extra 1/2 teaspoon of pure vanilla extract. If you want to use vanilla bean paste instead of vanilla extract and vanilla bean, use 2 teaspoons vanilla bean paste.
- Whole Milk & Sour Cream: Whole milk and sour cream are strongly recommended for the best taste and texture. A full-fat plain yogurt would work instead, though the cupcakes may not be as light. Same goes with a lower-fat milk. Nondairy milk works in a pinch. You can replace both the whole milk and sour cream with buttermilk (1 cup; 240g/ml) if needed.
- Room-Temperature Ingredients: All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information.
- Mini Cupcakes: For about 30–36 mini cupcakes, bake for about 11–13 minutes, same oven temperature.
- Vanilla Cake: I suggest following my white cake recipe as the base, which is almost double this cupcake recipe. I also have a taller 3-layer vanilla cake recipe as well. For a 1-layer cake, I recommend this 1-layer sprinkle cake (you can skip the sprinkles in the batter).
- Be sure to check out my 10 tips for baking the BEST cupcakes before you begin.
Reader Comments and Reviews
I LOVE THESE CUPCAKES IF I WOULD BEEN ASKED TO RATE THESE CUPCAKES 1 OUT OF 5 I WOULD RATE IT INFINITY BECAUSE THEY ARE SO DELISH FOR MUAH AND MUAH FAMILY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I am looking to 4x this recipe so I can make cupcakes for the guest attending my daughters first birthday party. Any tips or suggestions I should be thinking through? Thank you in advance!
Hi Janine, for best results, we recommend making separate batches rather than multiplying. Or, you can use our vanilla cake batter to make about 3 dozen cupcakes. See recipe Notes there for details!
Can I double The white cupcake recipe without issues!
Hi Elsa, it is best to make separate batches for best results. Hope you enjoy them!
Hi Sally! Can you half this recipe to make only 6 cupcakes?
Thank you, Jen
Hi Jen, yes, that should be fine. Enjoy!
Came here looking for the vanilla cupcakes for two that I have made my daughter every year for the last 6 or 7 years from a bookmarked link to this website and its gone I am sure this recipe is delicious as well but I’m sad I have to move on to find a new recipe. Thank you for posting what you do! You created a wonderful birthday tradition for us.
Hi Katie! We unpublished that older recipe. We still have it, so send us an email and we can forward it to you. sally@sallysbakingaddiction.com So glad it’s a birthday tradition!
I am wondering if I can fill these cupcakes with Sally’s raspberry filling, I know on the filling recipes it says it works better if there is a layer of frosting under the filling so that’s why I am asking the question.
If filling the cupcakes is a bad idea is this recipe the right amount of batter for a 2 layer 6” cake.
Thank you.
Hi Jodi, you can absolutely fill these with raspberry filling. Here’s everything you need to know about how to fill cupcakes5!
I love the taste of these cupcakes! However, both times I made them, they seemed a little dense. Still very tasty, but not as light and fluffy as I was expecting. I used cake flour. Should I have sifted the flour? Or is from over mixing?
Hi Lisa, yes, overmixing can yield a denser cupcake. Here are our top tips for baking the best cupcakes.
Hi Sally! I love your recipes!
Quick question – is there a way to make “jumbo” cupcakes? Meaning just a bit bigger and more exciting than the usual cupcake? My daughter is having a birthday party this weekend and it will be just 6 girls.
Thanks!
Hi Whitney, we haven’t tested these cupcakes in a jumbo pan, but that should work. We’re unsure of the exact bake time, so keep an eye on them in the oven and use a toothpick to test for doneness. Hope they’re a hit!
I have made these cupcakes twice now and they are absolutely amazing! I was wondering if you ever add a filling to this recipe and if so what you would recommend? Planning to make for an upcoming bridal shower.
Hi Julie, you can absolutely fill these cupcakes. We have lots of ideas in this post on how to fill cupcakes!
Soooo very good! Easy to follow. I had many compliments! Thanks for another great recipe!
Can you over mix the wet ingredients and if so does that cause a heavier cupcake.
Hi Terry, yes, overmixing can yield a denser cupcake. Here are our top tips for baking the best cupcakes.
Hi Sally! I was looking to make jumbo cupcakes with this recipe. How much longer would I need to bake them for?
Hi Lana, we haven’t tested these cupcakes in a jumbo pan so can’t say for sure. Keep an eye on them in the oven and use a toothpick to test for doneness.
My son desperately wants red cupcakes for his birthday this weekend. Is it ok to add food colouring to the batter to achieve this?
Hi Mary, definitely, we recommend using gel food coloring for best results. Your son may also enjoy these red velvet cupcakes!
I’ve made these twice – the first time they came out super light and fluffy but the second time there were a bit grainy and stodgy. Do you know why this might be?
I used a cake flour substitute both times with cornflour and all purpose flour and measure all ingredients by weight.
Hi Alison, if the cupcakes came out grainy, it sounds like the butter and sugar weren’t completely creamed together. An easy fix for next time! This post with our best cupcakes tips may also be helpful to review.
These were great. I used the seeds from half a vanilla bean in addition to the extract and I thought they had a nice vanilla flavor. I live at 6700 feet so reduced the baking powder to 1/2 tsp and the baking soda to 1/4 tsp. I have a friend who used to bake cakes for a living and she advised me to always reduce the leavening ingredients by up to 50%. I have found this works best when baking at this elevation.
Every recipe that I make when I have some time after work it always come out perfect! I am happy with the outcomes thank you sally
I made these vanilla cupcakes and they were dry. What do you think went wrong? I baked @temp they came out after 25x mimutes I set a timer. I used my stand mixer and had my timer perhaps too much mixer? Lol. Thank you.
Hi Lemmonee, we’re happy to help troubleshoot. How are you measuring your flour? Be sure to spoon and level (or use a kitchen scale) to ensure the flour isn’t over measured—that can significantly dry out the cupcakes. Also, be sure not to over mix by hand or by mixer, as that can make them dense. You’ll want to mix until the ingredients are just incorporated. These cupcake tips will be helpful to review, too. Thank you for giving these a try!
This vanilla cupcake recipe is truly a must-try! The detailed instructions, carefully selected ingredients, and helpful tips ensure perfect, fluffy cupcakes every time. I love how versatile the recipe is, making it easy to experiment with different flavors and fillings. Definitely adding this to my go-to baking list.
I tried this recipe today and they were awesome! Definitely the best vanilla cupcakes I ever made. I uses cream cheese frosting and can’t wait to make these again! Thank you!
If I wanted to make this recipe into a 3-layer 6-inch Oreo cake, how much Oreo cookie crumbs would I fold into the batter? Thank you!
Hi Stacy, you can fold in about 3/4 cup Oreos into the batter. Enjoy!
Hi, I am trying to make vanilla and chocolate cupcakes for valentines day. Is there a way for me to use this recipe and just add cocoa powder to the batter? If so, how much do I add and do I need to add any other ingredients to make sure it turns out just as well? Thank you:)
Hi Aletha, unfortunately, it’s not a simple swap to add cocoa powder. Here’s our chocolate cupcakes recipe.
Absolutely love this recipe, always my go to for cupcakes! Just wondering if I can use whole egg instead of just the whites? 🙂
Hi Pav, we don’t recommend it. Using only egg whites is key here for taste and texture. If you’re looking for a cupcake recipe that uses the full egg, you might like these yellow cupcakes.
The cake was so delicious. I used the chocolate cream cheese frosting from this site which was ugly (forgot to sift!) but delicious. I told my husband it reminded me of the Hershey’s cake I made for years. I just saw at the bottom, inspired by Hershey’s.
The recipe has become my go to when I make cupcakes. I do use 2% milk and low-fat sour cream and the cupcakes are tender and moist each time. Using large cupcake liners works to yield a dozen cupcakes without the batter overflowing the sides. My grandchildren enjoy having the cupcakes in display- think What’s Up, cupcake. Polar bears, flamingo disco balls and a race car are some of their favorites.
We’re thrilled to read this, Charmaine! Thank you so much for making this cupcakes recipe. It’s a favorite!
Hi! Can I replace the sugar for a refined sugar free option? Like coconut sugar, or banana or honey/maple syrup?
Hi Katelyn, We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes. Thank you!
Do I need to make any adjustments to the recipe for high altitude?
Hi Danielle, we wish we could help, but have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
I had to tweak it a tiny bit, thanks to a teenager finishing the milk and not saying anything but they turned out perfect! This is my favorite blog to come to for recipes. I even read the stories
Thank you for sharing such great content!
Hello! I’ve made this recipe many times and love it, but was wondering if I can add blueberries to it? If so, in what amount?
Hi Christina, You could add 1 cup of frozen berries to this vanilla cupcake batter. We recommend tossing the frozen berries (do not thaw) in 1 Tablespoon of flour before adding to the batter. We haven’t tested this, but it is what we would try. Let us know how they turn out!
Hi! Does it make a difference if use bottled egg whites instead of separating the eggs myself or will it affect the rise?
Hi Gina, you can use carton egg whites in this recipe if needed – there should be conversion instructions on the package. Enjoy!
I just thought these were ok. They were more dense and heavier than I expected from a vanilla cupcake. The flavor was fine but I wish they had been fluffier.
Hi MGK, we’re happy to help troubleshoot. How are you measuring your flour? Be sure to spoon and level (or use a kitchen scale) to ensure the flour isn’t over measured—that can significantly dry out the cupcakes. Also, be sure not to over mix by hand or by mixer, as that can make them dense. You’ll want to mix until the ingredients are just incorporated. These cupcake tips will be helpful to review, too. Thank you for giving these a try!
I’ve made these cupcakes correctly 100 times and they’ve come out as the BEST cupcakes 100 times. But when people ask me why I love this recipe I tell them about the time I made these cupcakes sleep deprived and ruined them sooooo badly, they were like muffins with tough bottoms, but still somehow came out delicious. A good recipe is still a good recipe even when the person baking at 2am is a dope. Lol.