Simple Vanilla Cupcakes


Cakes & Cupcakes Gluten Free High Altitude No Seed Oils | Published September 23, 2020 by Mimi Council

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Simple Vanilla Cupcakes, there really is nothing more classic! These moist, fluffy vanilla cupcakes with sour cream are topped with vanilla buttercream frosting for a pure and delicious treat.

If you love making cupcakes, be sure to check out some of my other favorites like my Simple Strawberry Shortcake Cupcakes, Apple Cinnamon Cupcakes, or my Brown Sugar Carrot Cupcakes.

simple vanilla cupcakes
simple vanilla cupcakes

Why You'll Love This Recipe

Classic: Vanilla is probably the most popular flavor, because it's so classic. Everyone loves vanilla! You can make these Simple Vanilla Cupcakes for any occasion and they'll fit right in.

Moist & Fluffy: These Simple Vanilla Cupcakes have sour cream in the cake batter which makes them incredibly moist and extra fluffy. I love making vanilla cupcakes with sour cream because it provides great moisture and texture to the finished crumb. This ensures your cupcakes will not be dry!

Flexible: You can use butter or shortening for the frosting in this recipe, making it super flexible. If you want a more white looking frosting, then use shortening. But, if you prefer the taste of butter, then use butter! You can also use this cupcake recipe or frosting recipe and mix and match it with other recipes if you just need vanilla cake or vanilla frosting. I hope this recipe becomes a staple that you use all the time!

simple vanilla cupcakes

Ingredients

Organic Valley Salted Butter

Wholesome Organic Cane Sugar

Organic Valley Large Eggs

Simply Organic Vanilla Extract

Organic Valley Grassmilk

Organic Valley Sour Cream

Homemade Organic Cake Flour

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

Florida Crystals Organic Powdered Sugar

Lafaza Organic Ground Vanilla Bean

simple vanilla cupcakes

Tools Needed

Digital Food Scale

Stand Mixer

Cupcake Pans

Piping Bags

Ateco Tip #827

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simple vanilla cupcakes

Step by Step Instructions

Step 1

Preheat the oven to 350°F. Line 2 cupcake tins with liners.

Step 2

To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. 

Add the eggs, milk, and sour cream and mix for a few rotations. It will look like cottage cheese at this stage. Make sure to scrape down the sides of the bowl to get the sugar that sticks to the bowl.

In a separate bowl, add the cake flour, baking powder, and sea salt and whisk together. With the mixer on low, slowly add in the cake flour and mix on low until combined. Scrape down the sides of the bowl and mix again to combine completely. 

simple vanilla cupcakes
simple vanilla cupcakes
simple vanilla cupcakes
simple vanilla cupcakes
simple vanilla cupcakes
simple vanilla cupcakes

Step 3

Using a spoon or cupcake scoop, fill cupcake liners three-quarters full. Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cupcake pans. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

Step 4

To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and vanilla bean. Mix on low until combined, then speed mixer up to high and mix for 1 minute or until light and fluffy. Scrape down sides of bowl and mix again to combine completely. Transfer to a piping bag with tip #808. 

Step 5

Pipe frosting onto cupcakes. You can also just use a butter knife!

simple vanilla cupcakes
simple vanilla cupcakes
simple vanilla cupcakes
simple vanilla cupcakes

FAQ's

Why do the dairy ingredients need to be room temperature?

When making butter based cakes, it's always best to have dairy at room temperature. This prevents the butter from seizing up when you add in ingredients that would normally be cold, like milk, eggs, or sour cream. I like to leave out fridge ingredients for a few hours before I start baking!

Can I use butter in place of shortening in the frosting?

Yes! If you prefer to use butter in the frosting, you can replace the shortening with butter. I love to make the frosting both ways, but using the organic vegetable shortening for some reason makes these cupcakes incredibly nostalgic tasting, which is why we love them this way in my house!

What else can I top these with?

You can use rainbow sprinkles, chocolate sprinkles or different colors for different holidays! I also love topping these simple Vanilla Cupcakes with Homemade Caramel Sauce or Chocolate Ganache! Try your favorite chopped nuts or fresh fruit like strawberries, raspberries, or blackberries!

How should I store homemade cupcakes?

Store homemade cupcakes in an airtight container or under a cake dome so they stay moist.

simple vanilla cupcakes

Craving More?

simple vanilla cupcakes

Simple Vanilla Cupcakes

Mimi Council
Sometimes you just need simple Vanilla Cupcakes! This recipe for vanilla cupcakes with sour cream creates a moist and fluffy cake that you will love!
5 from 1 vote
Prep Time 15 minutes
Cook Time 19 minutes
Total Time 34 minutes
Course Dessert
Cuisine American
Makes 12 cupcakes
Calories 517 kcal

Ingredients
 
 

Dough

Frosting

Topping

Instructions
 

  • Preheat the oven to 350°F. Line a cupcake pan with liners.
  • To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
  • Add the eggs, milk, and sour cream and mix for a few rotations. It will look like cottage cheese at this stage. Make sure to scrape down the sides of the bowl to get the sugar that sticks to the bowl.
  • In a separate bowl, add the cake flour, baking powder, and sea salt and whisk together. With the mixer on low, slowly add in the cake flour and mix on low until combined. Scrape down the sides of the bowl and mix again to combine completely. Using a spoon or cupcake scoop, fill cupcake liners three-quarters full.
  • Bake for 20 to 23 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cupcake pans.
  • To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the shortening, powdered sugar, milk, and vanilla extract. Mix on low until combined, then speed mixer up to high and mix for 1 minute or until light and fluffy. Scrape down sides of bowl and mix again to combine completely.
  • Transfer to a piping bag with tip #827. Pipe frosting onto cupcakes. You can also just use a butter knife! Top with white sprinkles (optional).
  • Store in an airtight container in the fridge for up to 3 days.

Video

Notes

Gluten Free — Replace the cake flour with 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) gluten free flour blend.
High Altitude — Bake at 350°F for 17 to 20 minutes or until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 517kcalCarbohydrates: 63gProtein: 3gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 3gCholesterol: 52mgSodium: 203mgPotassium: 55mgFiber: 0.3gSugar: 52gVitamin A: 327IUVitamin C: 0.04mgCalcium: 46mgIron: 0.3mg
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2 responses to “Simple Vanilla Cupcakes”

  1. Tom says:

    5 stars
    This recipe should be called “Simply the Best Vanilla Cupcakes”! I’m usually not a frosting guy but this recipe is so good I’ve already made it twice!!

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