Perfectly Moist and Fluffy Vanilla Cupcakes

These Vanilla Cupcakes are light, fluffy and incredibly moist! Topped with a creamy and Dreamy Vanilla Buttercream, these are the best cupcakes for a birthday party or any event!

These vanilla cupcakes are the perfect soft and fluffy vanilla cupcake! I have done a lot of testing and am proud to say that I finally have my favorite version to share with you!

Happy National Vanilla Cupcake Day! How gorgeous are these cupcakes? I swear I’m obsessed, I wish they could last forever, but unfortunately I’m surrounded by vanilla lovers so these barely lasted a week.

MOIST AND FLUFFY VANILLA CUPCAKES
Not only are these cupcakes absolutely gorgeous to look at, but they taste amazing! Like little vanilla flavoured clouds.

This recipe was modified from my go-to chocolate cupcake recipe. Just like my chocolate cupcake recipe, you only need 1 bowl, 1 measuring cup and 1 whisk to make these cupcakes. It’s as simple as mixing the dry ingredients together, then the wet ingredients, and mixing them together!

I’m quite picky about vanilla cupcakes. You can’t get by with a mediocre one, you know? They might be one of the most important flavors to get right. Next to chocolate, that is. If you don’t have a good vanilla cupcake, you’ve got a problem.

I have tried numerous vanilla recipes over the past few years and this one was a fave. Problem was, it was a cake recipe. And while many cake and cupcake recipes are interchangeable, this one was not.

INGREDIENTS
CUPCAKES

• 1 2/3 cups (217g) all purpose flour
• 1 cup (200g) sugar
• 1/4 tsp baking soda
• 1 tsp baking powder
• 3/4 cup salted butter (170g), room temperature ( I use Challenge Butter)
• 3 egg whites
• 3 tsp vanilla extract
• 1/2 cup (120ml) sour cream
• 1/2 cup (120ml) milk

ICING

• 1/2 cup (115g) salted butter
• 1/2 cup (95g) shortening
• 4 cups (480g) powdered sugar
• 2-3 tbsp (30-45ml) water or cream
• 1 tsp vanilla extract

INSTRUCTIONS
CUPCAKES

1. Preheat oven to 350 degrees.
2. Whisk together flour, sugar, baking soda and baking powder in a large mixing bowl.
3. Add butter, egg whites, vanilla, sour cream and milk and mix on medium speed just until smooth. Do not over mix.
4. Fill cupcake liners a little more than half way.
5. Bake 18-20 minutes.
6. Allow to cool for 1-2 minutes, then remove to cooling rack to finish cooling.

ICING

1. Combine butter and shortening and mix until smooth.
2. Add 2 cups of powdered sugar and mix until smooth.
3. Add vanilla extract and 1-2 tbsp of water or cream and mix until smooth.
4. Add remaining powdered sugar and mix until smooth.
5. Add a little more water or cream until desired consistency is reached.
6. Top cupcakes with icing.

NOTES

• You may notice little bits of butter in the batter, but that’s ok. They will melt into the cupcake as they bake.

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