How to make the ultimate vanilla cupcakes

recipefeasts staff

How to make the ultimate vanilla cupcakes

Learn how to make the ultimate vanilla cupcakes that are soft, fluffy, and full of flavour. Fool-proof recipe with expert baking tips.

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Prep Time 15

Cook Time 20

Total Time 35

Course: Dessert

Cuisine: Multiple Cuisines

Calories: 270

Ingredients Method Notes

Ingredients

Dry Ingredients

2-3 cups all purpose flour (213g), using a scale will give you an accurate measurement but if you are using a measuring cups, ensure to level off the top of the cup.
1 cup granulated sugar (200g), the sugar will make things sweet and also soften the cupcakes and give it an absolute tender crumb.
¼ teaspoon baking soda
½ teaspoon baking powder Both baking soda and baking powder will puff the cupcake up.
¼ teaspoon salt

Wet Ingredients

¾ cup butter, unsalted (170g), melted
½ cup warm whole milk (120ml)
½ cup sour cream, not cold, (120ml), room temperature
3 large egg whites or 2 large whole eggs, room temperature
1 tsp vanilla extract (15ml)

Butter Cream Ingredients

2 Ib confectioners sugar (900g), sifted
1 Ib unsalted butter, (450g) at room temperature
1 tsp vanilla extract
1 tsp heavy cream
1 pinch salt
1 tsp whole milk

Method

Instructions for Cupcake

Preheat oven to 350℉.
Place cupcake papers in a cupcake pan.
Sift the flour, sugar salt, baking soda and powder into a large bowl, and whisk together.
In another bowl, whisk together the wet ingredients until combined. Add the wet ingredients to the dry ingredients. Mix thoroughly until combined
Distribute the batter evenly into cupcake papers, filling each paper with about 2/3 the way up.
Place in the oven and bake for 18 - 20 minutes until springy to touch. You can also use toothpick to stick into the cake and if it comes out without crumbs attached to it, then, it is thoroughly cooked.

Instructions for Butter Cream

Separate the eggs white from the eggs. You can use the yolks for other recipes or add to the family breakfast preparation. However, you can use the whole eggs instead of egg whites. The only difference is that using whole eggs will give the Butter Cream a creamy colour.
In a stand mixer fitted with a paddle attachment, or if using hand held mixer, add in the confectioners sugar in two batches into a large bowl. Then add salt, milk, cream and vanilla extract. Mix until fluffy.
Transfer mixture to a piping bag. Pipe a large dollop of buttercream on each cupcake.

Notes

Kitchen Tips, Science & Variations

Ingredient Science

Room‑temperature ingredients blend more evenly, trapping air during mixing. This trapped air expands in the oven, giving cupcakes their light and fluffy structure. Cold ingredients can cause the batter to curdle and lead to dense results.

Texture & Flavour Control

Extra Light Cupcakes: Cream butter and sugar for a full 3 minutes
Richer Flavour: Use vanilla bean paste instead of extract
Moister Crumb: Replace 2 tbsp milk with sour cream

Variations

Lemon vanilla: Add 1 tsp lemon zest
Almond vanilla: Replace ½ tsp vanilla with almond extract
Chocolate chip: Fold in 75g mini chocolate chips

Storage & Freezing

Room Temperature: Store unfrosted cupcakes in an airtight container for up to 3 days.

Refrigeration: Frosted cupcakes can be refrigerated for up to 4 days.

Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw at room temperature before frosting.

FAQ

Why do you use baking soda and baking powder? The baking soda needs an acid t react to and as sour cream (a little acidic) is used in this recipe, it will react to the baking soda and puff things up.

Why are my vanilla cupcakes dry? Over‑baking or too much flour is usually the cause.

Can I make these cupcakes ahead of time? Yes, bake and freeze unfrosted cupcakes, then decorate later.

Can I use oil instead of butter? Butter is recommended for flavour, but oil will produce a softer crumb.