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!
Prep Time15 minutesmins
Cook Time20 minutesmins
Additional Time1 hourhr
Total Time1 hourhr25 minutesmins
Course: Dessert
Cuisine: American
Keyword: easy vanilla cupcake recipe, from scratch vanilla cupcakes, Gluten Free Vanilla Cupcakes, homemade vanilla cupcakes, How to Freeze Unfrosted Cupcakes, how to pipe frosting onto cupcakes, moist vanilla cupcakes, recipe for moist vanilla cupcakes, vanilla cupcake recipe, vanilla cupcakes, white cupcakes, white wedding cupcakes
Vanilla Frosting (makes enough to frost 12 cupcakes)
1½cupsunsalted butter, room temperature
1tspvanilla extract
2-3cupspowdered sugar
Dashmilk or heavy cream if frosting becomes too thick
Chocolate Frosting (makes enough to frost 12 cupcakes)
1 ½cupsunsalted butter, room temperature
1tspvanilla extract
⅔cupcocoa powder
2cupspowdered sugar
Dashmilk or heavy cream if frosting becomes too thick
Instructions
Cupcakes
Preheat the oven to 350º F. Line a muffin pan with muffin liners.
In a mixing bowl combine the butter and sugar, beat using an electric mixer, 1-2 minutes until fluffy. Add in the egg whites, sour cream, milk, and vanilla extract. Beat lightly with the electric mixer.
In a separate mixing bowl combine the flour, baking powder, and salt. Sift the dry ingredients together, this will help produce extra fluffy cupcakes. Gradually add the flour mixture to the wet ingredients a few spoonfuls at a time. Mix until just incorporated. Fill the muffin liners 1/2 full.
Bake for 17-19 minutes at 350º F or until a few moist crumbs remain on a toothpick when inserted into the center. Allow the cupcakes to cool completely before adding the frosting. Each frosting recipe below will frost about 12 cupcakes. Choose if you want vanilla or chocolate frosting.
Vanilla Frosting
In a mixing bowl, combine the butter and vanilla extract, beat using an electric mixer until fluffy, 1-2 minutes. Gradually add the powdered sugar, mixing on low until combined. If you want to add food coloring, do so now. Taste as needed to determine if you want more powdered sugar. If the frosting becomes too thick, add a dash of milk or heavy cream. If you want an extra fluffy frosting, add in 1/4 cup heavy whipping cream when adding the last bit of powdered sugar. Whip for 3-4 minutes.
Chocolate Frosting
In a mixing bowl, combine the butter, vanilla extract, beat using an electric mixer until fluffy, 1-2 minutes. Gradually add the cocoa powder and powdered sugar, mixing on low until combined. Taste as needed to determine if you want more powdered sugar. If the frosting becomes too thick, add a dash of milk or heavy cream. If you want an extra fluffy frosting, add in 1/4 cup heavy whipping cream when adding the last bit of powdered sugar. Whip for 3-4 minutes.
Assemble the Cupcakes
Fit a piping bag with a piping tip, I used an Ateco 809 and 844. Fill the bag about 3/4 full with frosting. Pipe the frosting onto the cupcakes. Decorate with sprinkles if desired.
Video
Notes
Each frosting recipe makes enough frosting to frost 12 cupcakes. If you want 6 white and 6 chocolate frosted cupcakes, be sure to cut each frosting recipe in half. This recipe turned out great using gluten free flour! We love King Arthur Gluten Free Measure for Measure Flour.