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Moist Vanilla Cupcakes
5.0 (4739 reviews)
A simple vanilla cupcake for any occasion! So moist, fluffy, and delicious you'll make them every week!
Total Time35
Servings16
270
Caloriesper servingNutrition Information
270
Calories
7 g
Fat
29 g
Carbs
Protein
Fiber
15 g
Sugar
Ingredients
For the Cupcakes:
- 1 2/3 cup all-purpose flour (213g)
- 1 cup granulated sugar (200g)
- 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 3/4 cup unsalted butter (170g, melted)
- 3 egg whites (room temperature)
- 1 tbsp vanilla extract (15mL)
- 1/2 cup sour cream (120mL, room temperature)
- 1/2 cup whole milk (120mL, warm)
For the Vanilla Buttercream:
- 2 lb confectioners sugar (900g, sifted)
- 1 lb unsalted butter (450g, room temperature)
- 1 tsp vanilla extract
- 1 tbsp heavy cream
- 1 pinch kosher salt
- 1 tsp whole milk
Instructions
- 1For the Cupcakes:
- 2Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan.
- 3Sift the flour, sugar salt, baking soda and powder into a large bowl, and whisk together.
- 4Separate the eggs. You can use the yolks for a custard or a batch French buttercream.
- 5In another bowl, whisk together the wet ingredients until combined. (The batter may be clumpy, do not worry!)
- 6Add the wet ingredients to the dry ingredients. Mix until combined.
- 7Distribute the batter evenly into cupcake papers, filling each paper with about 2/3 the way up.
- 8Bake for about 18 minutes or until centers are springy to the touch.
- 9For the Buttercream:
- 10In 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.
- 11Transfer to a piping bag.
- 12Pipe a large dollop of buttercream on each cupcake.