Whether you’ve been baking for awhile or you’re new to the game, there are a few go-to recipes I recommend having in your recipe box. I believe one of them should be a fail-proof vanilla cupcake recipe, and this one is just that. These babies come out the same every single time: fluffy, moist, rich vanilla flavor, and perfectly soft structure. And they’re so versatile, you can top them with just about any buttercream flavor and be good to go!
Before inventing this recipe, I was very co-dependant on Betty Crocker box mixes for cupcakes (and cake!). That stuff is just so trustworthy, which was exactly what I was lacking from scratch recipes I’d tried. Usually, I’d try a from-scratch recipe and find that the cupcakes had sunken in the middle, had a weird cornbread-ish taste, were too dry, and just lacked luster. So I spent countless hours concocting the perfect ratio of moisture, fluffiness, flavor, and magic.
The soft texture of these cupcakes comes from a balance of incorporating cake flour and extra moisture. Cake flour has a lower protein content than all-purpose flour, which means the batter is able to retain more moisture (the higher the protein content, the less ability to retain moisture, aka the drier the cake). That being said, the cake flour makes sure that none of the extra moisture from ingredients like sour cream, egg yolks, and whole milk go to waste. The result? A dreamy, melt-in-your mouth texture that’s soft as box mix, only without all the ingredients in a box mix you can’t pronounce. I’ve got all the heart eyes.
You can pair these cupcakes with just about any buttercream flavor, but the buttercream I’ve used in these photos is my go-to vanilla buttercream recipe. Check that recipe out if you have yet to find the perfect American buttercream recipe for topping cakes and cupcakes! I’ve used my Wilton tip 1M to frost a ruffled swirl and topped the cupcakes with Fancy Sprinkles in the Roller Disco mix. I love this look (it’s a classic!) but if you want more inspiration on how to frost cupcakes, here are 10 of my favorite ideas.
However you decorate, they’ll taste amazing. All of my taste testers are unanimous in their love of this recipe. Makes me happy every time!
Perfect Vanilla Cupcake Recipe
Ingredients
- 2 1/2 cups (265g) cake flour, sifted before measuring*
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 3/4 cup (169.5g) unsalted butter, softened to room temperature
- 1 3/4 cup (350g) granulated white sugar
- 3 eggs, room temperature
- 1/2 cup (120g) sour cream, room temperature
- 1 Tbsp pure vanilla extract
- 1 cup (240ml) whole milk, room temperature
Instructions
- Preheat the oven to 350°F. Prepare a muffin pan by lining with cupcake tins.
- Sift the cake flour first, then measure it out by spooning and leveling it in your measuring cup. Add the cake flour, baking powder, baking soda, and salt into a bowl and whisk to combine. Set aside.
- In the bowl of your stand mixer (a handheld mixer works fine too!), cream the butter for on high for two minutes until it’s light and fluffy. Add in sugar and continue to mix on high for another two minutes, scraping down the bowl and paddle as needed. Add the eggs one at a time, mixing thoroughly after each addition. Add vanilla and sour cream and mix for one minute on high, scraping down the bowl and paddle once more.
- With the mixer on low speed, add in the dry ingredients and mix until just combined. Add the milk slowly and mix until just incorporated. Scrape down the sides and bottom of the bowl and give it a few stirs to make sure there are no lumps (without over-mixing). The batter will be slightly thick.
- Spoon batter into the cupcake tins until they’re about ⅔ full, then bake for 17 minutes. They’re done when they spring back to the touch and a toothpick inserted into the middle comes out clean. Let the cupcakes cool in the pan for five minutes before removing them from the pan and continuing to cool them for at least an hour. Make sure they’re entirely room temperature before applying any frosting.
Notes
Disclaimer: this post does contain some affiliate links, meaning I may receive a small commission if you click them and purchase items I’ve recommended. Using these links won’t cost you any extra money, but they do help to keep Sugar & Sparrow up and running. Thank you for your support!
Did you make this recipe? Let me know by tagging me on Instagram. I love to see your creations!
Cassie says
Hello!
I was wondering, what kind of camera do you use?
Whitney says
Hi there! I use a Canon T7i with a 50mm lens for every picture I take. It’s my first DSLR and I love it! If you’re looking for a great camera/lens combo for food photography that doesn’t have a huge learning curve, I bought mine on Amazon. The camera kit: https://amzn.to/2Q2t6OH and the 50mm lens: https://amzn.to/2NaIQR2
Cassie says
Awesome! Thank you so much Whitney! You have absolutely gorgeous cakes and photos!
Whitney says
Thanks so much Cassie!
Tracy Merlau says
Hi! You have such beautiful cakes!! Could we use your recipe for cakes as well or would it not bake correctly? TFS!!
Whitney says
Hi Tracy! Thanks so much for your kind words about my cakes! I’ve got the perfect vanilla cake version of this recipe here: https://sugarandsparrow.com/vanilla-cake-recipe/
Silvia says
Hi , I started to follow you recently and I am amazed with your cakes and cupcakes amazing!!!! I made your vanilla cake but unfortunately didn’t come out right, I measure the ingredients in grams and followed your instructions, but when they were inside the oven the middle part sank. Would you be so kind and give me and advice.
Whitney says
Oh no, Silvia! I have made this recipe about a hundred times and haven’t ever had the middle sink :/ When a cake sinks in the middle it’s usually due to overmixing. At the very end of the recipe it’s tempting to continue mixing after adding the liquid all at once, but I recommend that you mix on low until the liquid is just incorporated. You can then turn off the mixer and whisk the batter a few times by hand to make sure you don’t overmix. I’ve detailed the exact timing for how long you should mix each portion, so make sure you follow the timing step by step and let me know how it turns out next time!
Adriana says
Hello ¡! I’m making about 90-100 cupcakes in less than 5 days , can i make some now and freeze them ¿?
Whitney says
Hi Adriana! You can definitely make some of the cupcakes ahead and freeze them in an airtight container. They freeze just fine and thaw in about 30 minutes!
HS says
Hello, i love your blog!
i was wondering why some recipes call for buttermilk whilst you incorporate sour milk?
Whitney says
Hi, HS! Thanks for the kind words about my blog. I’ve spent a lot of time testing recipes and found that some are more moist and tastier with sour cream, while others are better with buttermilk. That’s really the only reason!
Vicki says
Can I use buttermilk instead of whole milk?
Whitney says
You sure can, Vicki! That’ll make them extra moist.
Ashley says
Hey, I’d love to try your recipe! I normally use caster sugar in cooking, would it be okay to use this instead of granulated sugar?
Whitney says
Hi Ashley! Yes, caster sugar will work great! It’ll make the cupcakes even softer. Enjoy!
Tania Ramirez says
Amazing recipe, i just adjusted sugar to 1 1/2 cups and was still sweet enough. Would love this in chocolate, can you tell me how i can make them into chocolate cupcakes. Also not sure why they didn’t rise much..
Whitney says
Hi Tania, so happy you love the recipe! I do have a chocolate cupcakes recipe here: https://sugarandsparrow.com/chocolate-cupcakes-chocolate-buttercream/
Kelly says
Hi Whitney, I’m in Australia and would like to make my own cake flour. We don’t have corn starch in Australia. Can I swap it out for corn flour or Arrow root? Thanks!
Whitney says
Hi Kelly! I did some googling and it looks like Corn Flour and Corn Starch are one in the same. Excited for you to try making cake flour!
Nicole emmanuel says
Can you use margarine instead of the unsalted butter?
Whitney says
Hi Nicole! I’ve never tried substituting margarine, but after googling it looks like you can sub margarine as long as it’s labeled “good for baking.” If it’s not specifically developed for baking, it might not whip enough air in the creaming process (responsible for giving the cake a nice rise). I’d say give it a try though and let me know how it goes!
Renee says
Hi Whitney, I just made these cupcakes today and oh my they are fantastic! Best recipe I’ve ever used. Thank you!
Whitney says
Hi Renee! I am so happy to hear that!! Glad you love the recipe 🙂
Amy says
Hi Whitney,
Thank you for sharing your lovely recipe. I just tried it and it tastes amazing!
I just have a question that I’d appreciate your help with:
After I creamed the butter and sugar together, I added the 3 eggs 1 at a time (mixing thoroughly after each one), I then added the rest of the ingredients and found that my mix curdled. Do you know how I can prevent this from happening again?
(I fixed it by putting my bowl in hot water then mixing until it looked like batter again) 🙂
T.I.A,
Amy
Whitney says
Hi Amy! Did the batter curdle after adding the whole milk at the end? The only thing I can think of is the milk not being room temp. I know that when I add cold milk/dairy to anything (even buttercream!) the shock of the temperature can make the mixture appear curdled. I’m glad you were able to fix it though!
Amy says
Thank you for your response!
I noticed it start after the sour cream and eggs ♀️
Maybe the sour cream was too cold.
I’ll definitely be making them again as this was the favourite recipe out of 3!!
My family loved them and they’re really picky
Thanks so much xx
Whitney says
No problem, Amy. It’s actually normal for the batter to look like that after adding the sour cream and eggs! Once you add the flour and milk at the end, it all comes together into a nice smooth batter. I’m glad it worked out with your method though!
Diana says
I was looking at both your perfect vanilla cupcakes and perfect vanilla cake recipes and was wondering why the different ratios of ingredients? Does it change the structure to be better for cupcakes or cake? Do they end up tasting different?
Whitney says
Hi Diana. It’s kindof a long story haha! They’re so similar that you truly can’t taste or see a difference. Initially, they were exactly the same recipe with the vanilla cake recipe making enough for two 8 inch pans. Then upon request I tweaked the vanilla cake recipe to fit three 6-inch pans instead of 2 8-inch pans. That’s why the two recipes are just ever so slightly different. Hope that makes sense!
Jessica C says
Hi. Can i substitute almond milk for the whole milk?
Thank you
Whitney says
Hi Jessica! I’ve never tried it before but I hear that almond milk works well as a dairy-free whole milk substitute. I’d say give it a shot!
Rhianna says
To make Coconut Cupcakes can I use this recipe and swap the milk for Coconut Milk and just add desiccated or shredded coconut?
Whitney says
Hi Rhianna! For Coconut Cupcakes, I recommend using my Coconut Cake recipe: https://sugarandsparrow.com/almond-joy-cake-recipe/ divide the recipe in half to yield 18-22 cupcakes. Bake at 350 for about 17 minutes and they’ll be perfect!
Rhianna says
I just did this. Amazing!! I did forget to get coconut milk and I got to that point in the recipe and had to run to the shops haha. Sooo fluffy. Half the recipe made 16 cupcakes for me.
Whitney says
Yay!! I’m so happy the cupcake version of the coconut cake recipe was a hit!! Thanks for letting me know 🙂
Jasmin says
Hi! Is it possible to make these using a mini muffin pan? Would I just decrease the bake time? I thought I’d make 12 full size cupcakes and then use the rest of the batter for a more bite size version.
I made your 6 inch 3 layer vanilla cake for my moms birthday in May and it was the best cake we’ve ever had. Can’t wait to make these!
Whitney says
I’m so happy you love this recipe, Jasmin! You can definitely make this recipe in a mini muffin pan. Keep the oven temp the same and bake for 10-12 minutes.
Grace says
Hi! Is it possible to cut the recipe in half to make 12 cupcakes? I’m not sure how to cut 3 eggs in half though.
Whitney says
Hi Grace! It is totally possible, just use 1 whole egg + 1 egg yolk to half the eggs!
Grace Pham says
Thank you for the quick response! I can’t wait to try it out!
Natasha says
Hi. What happens if I cannot find sour cream but have buttermilk?
Whitney says
Hi Natasha! You can omit the sour cream and use buttermilk as a substitute for the whole milk instead. In my opinion the sour cream makes this cake the most moist, but buttermilk (or even better, full fat coconut milk) helps add a fair amount of moisture in it’s place as a substitute.
Natasha says
Thank you so much. Cannot wait to try it this week.
Lina says
Hola me encanta tu blog, ojalá puedas leer mi inquietud. Puedo sustituir la mantequilla por aceite de girasol? Y si es así en qué cantidad sería la recomendada. Gracias
Whitney says
Hi Lina! Thanks so much for the kind words about my blog! I have never tried substituting sunflower oil (or any oil) for the butter in this recipe, so I’m not sure how it will turn out. You are totally welcome to experiment with it though!
Kelly says
I love the flavor and texture of these cupcakes. Do you have any suggestions for keeping the edges white? When I took them out of the oven, nearly each one had a browned ring around the edge above the wrapper.
Whitney says
Yay, Kelly! So happy you love this recipe. As far as the edges go, do you think they’re overbaked? That and perhaps an oven that’s too warm are the only things I can think of. Maybe check your internal oven temp with a thermometer to make sure the inside of the oven isn’t hotter than what’s displayed and try baking the cupcakes for the minimum amount of time, until they spring back to the touch and a toothpick inserted comes out clean. Hope that helps!
Kelly says
Yes, I think it has to do with the oven temp. I was cooking all of my baked good on convection with a temp. Adjustment. I switched to regular and assumed it would fix my issue but learned the temp was still too high. Also, I have better cupcake luck with a pan that is lighter in color.
Corinne says
I made these cupcakes over the weekend for my nephews 1st birthday. They were a massive hit and people couldn’t believe they were home made! Thanks for a great recipe!
Whitney says
Yay, Corinne! That makes me so happy to hear that these were such a hit!
Bridget says
Hi Whitney,
These cupcakes are delicious! Do you think it would work if I substituted the whole milk for coconut milk to make coconut cupcakes?
Whitney says
Hi Bridget! I’ve never tried that before so I’m not sure how it would turn out or if coconut milk would have enough flavor in it to make the cupcakes taste like coconut. If you’re looking for a good coconut cupcake recipe though, I would recommend using the cake recipe from this Almond Joy Cake: https://sugarandsparrow.com/almond-joy-cake-recipe/ you can bake it as cupcakes by filling your tins with the batter no more than 2/3 full, then baking at 350 for 15-18 min. Enjoy!
Uchenna C Ijeoma says
Wow! This recipe is truly amazing. I have literally tried dozens of vanilla cupcake recipes and had given up. I read the ingredients and was excited to try this one and I am sure glad I did This is by far the best! It will definitely be my go to recipe. Thanks for sharing ☺️
Whitney says
Yay, Uchenna! Thank you so much for taking the time to let me know. I’m so happy to hear you’ve found your go-to vanilla cupcake recipe!
Angie Buchanan says
Let me start by saying this cupcake recipe is delicious! Moist and crumbly and holds up so well! I do have a question though: in some of the cupcakes I get the bitter, dry taste if the sour cream. Is this from under-mixing? I’m scared to over-mix, so just wanted your thoughts on that. Thank you!
Whitney says
Yay, Angie! So happy this recipe was a hit! If only some of the cupcakes have a bitter taste, my hunch is that you under-mixed. To ensure everything is well incorporated without over-mixing, you can always whisk the batter by hand at the end. It also helps to scrape down the bowl between ingredient additions. Hope that helps for next time!
carolyn says
Hi
If I add lemon zest and extract to this recipe will I have lemon cupcakes, or do you have a better recipe for lemon cupcakes?
THanks!
Whitney says
Hi Carolyn! I do have a lemon cake recipe that works great as cupcakes: https://sugarandsparrow.com/lemon-layer-cake-recipe/ it makes 32-36 cupcakes, so you can halve the recipe if you don’t need that many. Fill the cupcake tins no more than 2/3 full and bake at 350 for 15-18 minutes. Enjoy!
Ashlee Patterson says
Love the texture and taste of this recipe. Thank you for sharing!
The issue I have is the batter is flowing over the top on the pan and is getting crispy edges. Also I’d there anything I can go about sticky tips. Would love to have this be my go to recipe. Also I’m using a 24 cupcake pan and I still have left overs.
Whitney says
Hi Ashlee! So happy you love this recipe. I would recommend filling the cupcake tins with less batter if you’re having issues with them overflowing in the baking process. Next time fill them 1/2 to 2/3 full. And as far as sticky tops go, that usually happens when you store the cupcakes in an airtight container (or under plastic wrap) before they’re completely cool. If you cool them to room temperature before storing them they shouldn’t be sticky on top.
Kathy says
Delicious cupcakes!! But mine came out very flat and also overflowed and stuck to the muffin pan. Should they be flat? Thank you!
Whitney says
Hi Kathy! I’m so sorry these overflowed. They will be flat if they overflow. Next time I’d recommend filling the cupcake liners no more than 2/3 full, maybe even closer to 1/2 full. And check to make sure your baking powder/baking soda is not expired – those should be replaced every 6 months to ensure that they help your bakes properly rise. That could be another reason why they baked flat vs. domed. Hope that helps!
Milena says
Hi Whitney! Love your recipes!! Can I frost the cupcakes and leaving it out of the fridge to eat the next day or should I put it on the fridge until last minute? Weather is getting warmer here(Sydney). Thank u!!
Whitney says
Hi Milena! I’m so happy you’ve been loving my recipes 🙂 Yes – you can leave the frosted cupcakes out at room temperature overnight. There’s no need to refrigerate them.
Eileen Fitzenreider says
How much oil should I use in place of the butter? I just like the moisture that oil adds more than butter.
Whitney says
Hi Eileen! I’ve never tried this recipe with oil as a sub, so it would be an experiment. I’d try either subbing half the butter with oil or all or it. Let me know if you do try it, I’d love to know how it goes!
Anneliese says
Hi Witney and congratulations on your baby news and your book!
Can you tell me the size of your cupcake cases please (depth and diameter)? Iwe seem to have all sorts of sizes in the Uk – all described as cupcake cases! Thank you.
Whitney says
Thank you so much, Anneliese! My cupcake tin cavities are 2 3/4″ (6.985cm) wide and 1 1/4″ (3.175cm) deep. Hope that helps!
Anneliese says
Thank you Whitney. They turned out perfectly. I topped half with your vanilla buttercream and half with your chocolate buttercream recipe making a few mini cupcakes for the little ones . They looked so cute and someone told me they didn’t usually like cakes or buttercream but had really enjoyed them!
Lara Altimira says
Are you sure the flour weight is correct?
Whitney says
Hi Lara! Yes, that is the weight of sifted cake flour. Other types of flours are heavier.
Ashley says
These cupcakes are so good! The best vanilla ones I have made 🙂 I was also wondering how could I make half the batch chocolate for chocolate cupcakes? I know you have a recipe for those but I don’t want to make two separate batches and I would have a lot of cupcakes. And I’m not the best with math lol. I would like to start making split vanilla and chocolate for when I give them to people.
Arlene says
I had the same question. I’d love to bake half chocolate and half vanilla.
Whitney says
Hi Arlene! I’ve never converted this recipe to chocolate, so I’m not sure exactly how to do that without testing different options (adding cocoa powder or melted semi-sweet chocolate, etc). Instead, I’d usually make one batch (or a half batch) of these cupcakes + one batch of my chocolate cupcake recipe: https://sugarandsparrow.com/chocolate-cupcakes-chocolate-buttercream/
Cendia Hayes says
It’s the first recipe of cupcakes I make and I love it in the first try, now I’m making 120 for a wedding, thank you so much I love your recipes
Whitney says
Yay, Cendia! I’m so happy to hear that this recipe was a hit! I’m cheering you on with those wedding cupcakes!