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An image of a vanilla cupcake with vanilla buttercream that is cut in half.
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4.72 from 121 votes

Best Vanilla Cupcakes

Forget the box mix, these easy, from-scratch Moist Vanilla Cupcakes really are the best ever. The recipe turns out amazing every time, and the sweet white cupcakes are perfect for everything from birthdays to baby showers, and weekends to weddings!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 14 cupcakes
Author: Amy Nash

Ingredients

  • 1 1/2 cups all-purpose flour spooned & leveled (188g)
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup salted butter room temperature
  • 1 cup granulated sugar
  • 3 egg whites room temperature
  • 1 Tablespoon pure vanilla extract or vanilla bean paste
  • 1/2 teaspoon almond extract optional
  • 1/2 cup sour cream room temperature
  • 1/2 cup whole milk room temperature

Instructions

  • Preheat oven to 350°F. Line muffin pans with cupcake liners. Whisk the flour, cornstarch, baking powder, baking soda, and salt together in a large bowl.
    1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt
  • Beat the butter and sugar on high speed in a stand mixer or using a handheld mixer for 3 minutes until creamy and light. Scrape sides and bottom of the bowl.
    1/2 cup salted butter, 1 cup granulated sugar
  • Add egg whites and vanilla, beating on medium-high speed until combined. Beat in sour cream.
    3 egg whites, 1 Tablespoon pure vanilla extract, 1/2 cup sour cream, 1/2 teaspoon almond extract
  • Add the dry ingredients, mixing on low speed just until combined, then scrape the bottom and sides of the bowl.
  • With the mixer running on low speed, add the milk, stirring just until combined. Do not overmix.
    1/2 cup whole milk
  • Fill each cupcake liner about 2/3 full with batter, then bake for 19-22 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
  • Cool completely before frosting.

Notes

  • Vanilla bean paste is wonderful in these cupcakes because it adds little brown flecks of vanilla throughout the cupcakes. But it tastes the same in my opinion and most bakers won't have it in their cupboards so I typically just use real vanilla extract instead. Use an equal amount of vanilla bean paste as you would vanilla extract if you choose to use it.
Recipe lightly adapted from Sally's Baking Addiction.

Nutrition

Calories: 198kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 171mg | Potassium: 52mg | Fiber: 1g | Sugar: 15g | Vitamin A: 268IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

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