Homemade Vanilla Cupcakes

This vanilla cupcake recipe is loved by thousands of families! These white cupcakes are our ultimate pick for birthdays because they’re moist, packed with flavor, and super easy to whip up.

You can’t go wrong with either vanilla or chocolate frosting on these bad boys. Whether it’s a wedding, baby shower, or any party, these easy vanilla cupcakes are a must-have!

White cake is a birthday party staple (okay and chocolate too!) and while a box mix is pretty good (no shame!) these homemade moist white cupcakes are SO GOOD!

They are light, fluffy, & extra white since you only use egg whites and clear vanilla extract. They are incredibly moist and have great flavor. Make and serve these white wedding cupcakes for a wedding, baby shower, bridal shower or birthday party.

What’s the Difference Between White Cupcakes and Vanilla Cupcakes?

White cupcakes are technically made with egg whites only, to keep the cupcakes as white as possible. Bakers may also use clear vanilla extract to keep the cupcakes white.

Vanilla cupcakes are typically made with whole eggs (the white and the yolk) and contain regular vanilla extract. However, the flavor of white cupcakes and vanilla cupcakes are nearly identical. 

Our recipe calls for a lot of moist ingredients. We use egg whites instead of whole eggs, sour cream and milk. Using egg whites only gives the batter a nice white look. The sour cream and milk are where the fat, flavor, and moistness come into play.

Vanilla Cupcakes Recipe Ingredients

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

FOR THE CUPCAKES:

• Unsalted butter – Let this come to room temperature before you start the recipe.
• Granulated sugar
• Egg whites
• Sour cream – This is how you get that moist, tender crumb!
• Milk – Use skim, 1%, or 2% milk.
• Vanilla extract
• All-purpose flour
• Baking powder
• Salt

FOR THE VANILLA FROSTING:

• Unsalted butter – The butter for the frosting also needs to be room temperature so it can be whipped into a smooth, creamy topping for your cupcakes.
• Vanilla extract
• Powdered sugar
• Milk or heavy cream – You only need to use this if the frosting is too thick.

FOR THE CHOCOLATE FROSTING:

• Unsalted butter
• Vanilla extract
• Unsweetened cocoa powder – Natural cocoa powder or Dutch process is fine, but don’t use hot cocoa mix! It’s not the same; cocoa mix is sweetened.
• Powdered sugar
• Milk or heavy cream

How to make Homemade Vanilla Cupcakes

FOR THE CUPCAKES:

1. Prepare. Preheat your oven to 350º F and line a muffin pan with muffin liners.
2. Mix the wet ingredients. Use an electric mixer to beat the butter and sugar in a mixing bowl for a minute or two, or until the mixture is light and fluffy. Beat in the egg whites, sour cream, milk, and vanilla extract. 
3. Mix the dry ingredients. In a second mixing bowl, whisk together the gluten-free flour, baking powder, and salt, then sift them. Add the flour mixture to the wet ingredients a few spoonfuls at a time, mixing after each addition. 
4. Bake. Divide the batter into the muffin liners, filling them no more than halfway full. Bake for 17 to 19 minutes at 350ºF, or until a few moist crumbs remain on a toothpick when inserted into the center. Let the cupcakes cool completely before you frost them.

FOR THE FROSTING:

Each of these frosting recipes will frost about 12 cupcakes, so choose one or the other, or make both recipes in half.

1. Beat the butter and extract. In a large mixing bowl, beat the butter and vanilla extract with an electric mixer until the butter is light and fluffy. 
2. Add the dry ingredients. Slowly add the powdered sugar to the bowl, mixing on low until combined. If you’re making chocolate frosting, you’ll add the cocoa powder here. If you want to add food coloring, do so now. I used a pale pink food coloring from AmeriColor.
3. Finish. Taste the frosting and add more sugar if needed; if the frosting is too thick, beat in a dash of milk or heavy cream. For extra fluffy frosting, beat in 1/4 cup of heavy whipping cream when you’re adding the last portion of powdered sugar and whip for 3 to 4 minutes.
4. Frost the cupcakes. Fit a piping bag with a piping tip; I used an Ateco 809 and 844. Fill the bag about three-quarters of the way full with frosting and pipe it onto the cupcakes. Decorate with sprinkles, if desired. 

Vanilla Cupcakes Recipe tips

• Properly measure the all purpose flour using the spoon and sweep method.
• Combine the dry ingredients into the wet ingredients just until they are combined. Over mixing could lead to dry, dense cake.
• Each buttercream recipe will make enough frosting to frost 12 cupcakes, so if you are wanting to have a mix of chocolate and vanilla frosting, half each buttercream recipe.
• Store these cupcakes covered on the counter.

Our favorite frosting pairings for Homemade Vanilla Cupcakes

I personally like to pair my moist vanilla cupcakes with chocolate buttercream, but we’re sharing recipes for both chocolate and vanilla frosting in the recipe card because why not have options!

You can easily make the vanilla buttercream into any color you want with food coloring – I like wilton’s gel food colors because they are vibrant and a little goes a long way!

Here are more frosting options:

• Lemon frosting
• Cream cheese frosting
• Salted caramel frosting
• Peanut butter frosting
• Chocolate frosting
• Spiced frosting
• Espresso frosting
• Pumpkin frosting

Total Time Required

• 10 minutes to prep the batter
• 15 minutes to bake the cupcakes
• 1 hour, at least, to cool the cupcakes
• 15 minutes to make the frosting and frost the cupcakes

Frosting Piping Supplies

• Piping bags – I love these bulk piping bags
• Piping tips – Larger piping tips are better for frosting cupcakes. My go-to tips are the Wilton 1M, 2D, 12 and 199.

How to decorate this White Cupcake Recipe

I used a wilton 2D piping tip to pipe the frosting on these white wedding cupcakes. A wilton 1M and an Ateco 844 are both very similar to the 2D.

Start in the center of the cupcake, applying pressure to the frosting bag, going in a swirling motion until you reach the edge of the cupcake then lift the tip up and tip more frosting onto that base layer you just made, stacking the frosting and continuing in a swirling motion until you reach the center of the cupcake.

Freezing unfrosted Vanilla Cupcakes

Allow the cupcakes to cool completely. Wrap each cupcake in plastic wrap, then place inside a freezer ziplock bag or freezer storage container.

To thaw: place the bag or container of cupcakes on the counter overnight. Frost once fully thawed. 

Moist Vanilla Cupcake Recipe variations

This recipe turned out great using gluten free flour! We love King Arthur Gluten Free Measure for Measure Flour. Follow the directions as stated, but substitute gluten free flour for all purpose flour. 

More Delicious Desserts

• Maraschino Cherry Chocolate Chip Cookies
• Oreo Cheesecake
• Turtle Cookies
• Easy Chocolate Cake

White Cupcake Recipe FAQ