Simple Vanilla Cupcakes
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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.
Table of Contents
Moist and fluffy, these organic cupcakes are a classic that is always a crowd pleaser! This recipe for vanilla cupcakes with sour cream creates an incredibly moist cupcake, thanks to the addition of sour cream. They are topped with a classic vanilla frosting and white sprinkles for a nostalgic trip down memory lane.
While these vanilla cupcakes are delicious on their own, they also make a great blank canvas for additions or decorations. I add a simple white sprinkle on top, but you could also top these with my Caramel Sauce, Chocolate Ganache Sauce, rainbow sprinkles, or fresh fruit like strawberries, raspberries, or blueberries! This is a recipe that's on repeat anytime I want a crowd pleasing classic that everyone will love!
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 Vanilla Cupcakes for any occasion and they'll fit right in.
Moist & Fluffy: These organic 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!
Organic Cupcakes: These Vanilla Cupcakes are made with organic ingredients, making them so much better than any store bought cupcakes!
Ingredients
- Butter: I use Organic Valley Salted Butter. You can also use unsalted butter, just add 1/4 teaspoon of salt to the recipe.
- Cane Sugar: I use organic cane sugar.
- Vanilla Extract: My favorite is Simply Organic. Make sure to use a high quality organic vanilla extract that you like the flavor of, because it really matters in this recipe because they are vanilla cupcakes!
- Eggs: I use organic large eggs. Using eggs that are too small or too large can affect cupcakes. Too small of eggs can create a dry batter and too large can cause cupcakes to sink.
- Milk: I use organic whole milk, Organic Valley Grassmilk is my favorite.
- Sour Cream: I use Organic Valley Sour Cream, this creates a very moist cupcake. If you don't have sour cream, organic Greek yogurt or even plain or vanilla yogurt will also work.
- Cake Flour: I use my homemade cake flour, but store bought also works.
- Baking Powder: You'll need baking powder for these cupcakes. Read my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents and why it's important to use the right one.
- Salt: I use a fine sea salt in the batter.
- Powdered Sugar: You'll need organic powdered sugar for the frosting.
- Vegetable Shortening: I use organic vegetable shortening for the frosting. I feel this really creates a more nostalgic flavor of the iconic vanilla cupcake. You can also use butter if you prefer. Not all shortening is created equal (just like butter!) so be sure to use one you like the flavor of. We think the best one is found here.
- Sprinkles: I use India Tree Nature's Colors White Sprinkles, these are totally optional! You can also use rainbow sprinkles or any other kind you like.
Tools Needed
- Scale: I always recommend a digital food scale for the best results.
- Mixer: I use my stand mixer for ease, but you can use a hand mixer if you prefer. I think hand mixers just take way longer for something like this.
- Cupcake Pan: You'll need a cupcake pan.
- Piping Bag: You'll need a piping bag if you want to pipe the frosting onto the cupcakes.
- Decorating Tip: I use Ateco tip #827 in this recipe, but any star tip will also look similar.
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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.
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!
Baker's Tips
- Make sure your butter is soft, this is key for smooth cake batter.
- Having the other dairy ingredients at room temperature is also important for cake batter. If you add cold ingredients into creamed butter, the butter can seize. This will cause lumps and those will transfer to the cake, making portions of the cake very dry and the crumb will be less than ideal. Room temperature ingredients ensures that the cake batter is smooth and everything is mixed in well to create a soft and delicate crumb.
- You don't need to pipe the frosting with a piping bag and tip, you can also just spoon it onto the cupcakes.
- Make sure to store in a cake dome to keep them moist.
FAQ's
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!
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!
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!
Store homemade cupcakes in an airtight container or under a cake dome so they stay moist.
Craving More?
Simple Vanilla Cupcakes
Ingredients
Dough
- 113 grams salted butter (softened)
- 170 grams cane sugar
- 1 teaspoon vanilla extract
- 2 large eggs (room temperature)
- ½ cup milk (room temperature)
- 57 grams sour cream (room temperature)
- 170 grams cake flour
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
Frosting
- 226 grams vegetable shortening
- 454 grams powdered sugar (sifted)
- 3 to 4 tablespoons milk
- 1 teaspoon vanilla extract
Topping
- All Natural White Sprinkles (optional)
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.
Notes
Nutrition
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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!!
So glad you love them!