Moist Vanilla Cupcakes

Name: Moist Vanilla Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 16 servings
Cuisine: American
Ingredients: 1⅔ cup all-purpose flour (213g); 1 cup granulated sugar (200g); ¼ teaspoon baking soda; 1½ teaspoon baking powder; ¼ teaspoon kosher salt; ¾ cup unsalted butter (170g, melted); 3 egg whites (room temperature); 1 tablespoon vanilla extract (15mL); ½ cup sour cream (120mL, room temperature); ½ cup whole milk (120mL, warm); 2 pound confectioners sugar (900g, sifted); 1 pound unsalted butter (450g, room temperature); 1 teaspoon vanilla extract; 1 tablespoon heavy cream; 1 pinch kosher salt; 1 tsp whole milk

These moist vanilla cupcakes combine melted butter, sour cream, and warm milk for an exceptionally tender crumb with rich vanilla flavor. The use of sour cream and liquid-to-dry ratios keeps them from drying out, making them perfect for any occasion.

🌍American 🏷️How to make vanilla cupcakes 🏷️Moist vanilla cupcake recipe 🏷️Vanilla cupcakes

Total

35 min

Servings

16

Difficulty

Hard

Est. Cost

$29–$48

Recipe Source

View original recipe

From Preppykitchen

Ingredients

1⅔ cup all-purpose flour (213g)
1 cup granulated sugar (200g)
¼ teaspoon baking soda
1½ teaspoon baking powder
¼ teaspoon kosher salt
¾ cup unsalted butter (170g, melted)
3 egg whites (room temperature)
1 tablespoon vanilla extract (15mL)
½ cup sour cream (120mL, room temperature)
½ cup whole milk (120mL, warm)
2 pound confectioners sugar (900g, sifted)
1 pound unsalted butter (450g, room temperature)
1 teaspoon vanilla extract
1 tablespoon heavy cream
1 pinch kosher salt
1 tsp whole milk

16 Ingredients

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Instructions

1
Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan.
2
Sift the flour, sugar salt, baking soda and powder into a large bowl, and whisk together.
3
Separate the eggs. You can use the yolks for a custard or a batch French buttercream.
4
In another bowl, whisk together the wet ingredients until combined. (The batter may be clumpy, do not worry!)
5
Add the wet ingredients to the dry ingredients. Mix until combined.
6
Distribute the batter evenly into cupcake papers, filling each paper with about 2/3 the way up.
7
Bake for about 18 minutes or until centers are springy to the touch.
8
In a stand mixer fitted with a paddle attachment, cream the room temperature butter. Add in the confectioners sugar in two batches. Add salt, milk, cream and vanilla. Mix until fluffy.
9
Transfer to a piping bag.
10
Pipe a large dollop of buttercream on each cupcake.

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Tips & Notes

Pro tips

Use room-temperature sour cream and egg whites—cold ingredients won't blend smoothly and can result in dense cupcakes.
Warm the milk slightly before adding; this helps the batter emulsify better and creates a more tender crumb.
Fill liners only two-thirds full and bake at 350°F for 18-22 minutes; a toothpick should come out with a few moist crumbs, not completely clean.
Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to prevent collapsing.

Substitutions

All-purpose flour → cake flour (use 1¾ cup for lighter crumb)
Sour cream → Greek yogurt (same amount, slightly tangier)
Whole milk → buttermilk (same amount, adds subtle tang)
Vanilla extract → almond extract (use ½ tablespoon for flavoring shift)

Storage & make-ahead

Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days; unfrosted cupcakes freeze well for up to 3 months.

Equipment

muffin tin · cupcake liners · stand mixer or hand mixer

Common Questions

Why are my vanilla cupcakes dry?

This recipe uses sour cream and warm milk to maintain moisture. Ensure you don't overbake—check at 18 minutes with a toothpick. Overbaking is the most common cause of dry cupcakes.

Can I use whole eggs instead of egg whites?

Yes, but use 2 whole eggs instead of 3 egg whites for similar structure. This will add richness but may slightly reduce lift.

How do I store moist vanilla cupcakes?

Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Frost after chilling for best results.

Can I make the batter ahead of time?

Mix dry ingredients ahead, but prepare wet ingredients and combine just before baking. Batter containing sour cream should be baked within 15 minutes of mixing.