White Cupcake Recipe

4.47 from 132 ratings

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

Cook Time20

Additional Time1

Total Time1 25

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

Servings: cupcakes

Author: Beth

Equipment

Ingredients

Cupcakes

2 ½ cups (300 g) all-purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp salt
¾ cup (170 g) unsalted butter room temperature
1 ¾ cups (346 g) granulated sugar
¼ cup (59 ml) vegetable oil
4 large eggs room temperature
1 cup (227 g) sour cream
½ cup (118 ml) milk I used whole milk
1 Tbsp vanilla extract

Vanilla Frosting (makes enough to frost 24 cupcakes)

2½ cups (565 g) unsalted butter room temperature
2 Tbsp vanilla extract
⅛ tsp salt
6-10 cups (681-1135 g) powdered sugar
3-6 Tbsp milk or heavy cream
gel food coloring optional

Chocolate Frosting (makes enough to frost 24 cupcakes)

1 cup (84 g) natural unsweetened cocoa powder
4-5 cups (454-567 g) powdered sugar
2 cups (452g) unsalted butter room temperature
1 tsp vanilla extract
¼ tsp salt
3-4 Tbsp milk or heavy cream

Instructions

Cupcakes

Preheat the oven to 350ºF (180°C). Line a muffin pan with liners and set aside.
In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a stand mixer or using a hand mixer, beat the butter, sugar, and oil on medium speed for 2 minutes until light and fluffy. Add eggs, sour cream, milk, and vanilla extract, then beat for 1 minute.
On low speed, mix in the dry ingredients until fully combined.
Fill the muffin liners halfway. Bake for 17-19 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cupcakes cool completely before frosting.

Vanilla Frosting

Beat butter, vanilla extract, and salt on medium speed for 2 minutes until light and fluffy. Gradually add powdered sugar and 3 tablespoons of milk or cream, mixing on low until smooth. Adjust sweetness by adding more powdered sugar if desired. If too thick, thin with 2-4 additional tablespoons of milk or cream.

Chocolate Frosting

Sift cocoa powder and 3 cups powdered sugar into a medium bowl to remove clumps for a smooth, fluffy frosting. Set aside. In a mixer, beat butter, vanilla extract, and salt on medium speed for 2 minutes until light and fluffy. Gradually add the sifted cocoa mixture and 3 tablespoons of milk or cream, mixing on low until smooth. Adjust sweetness by adding more powdered sugar if desired. If too thick, thin with 2-4 additional tablespoons of milk or cream.

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

MAKE IT FUNFETTI: Add 3⁄4 cup (130 g) jimmie sprinkles to the dry ingredients.

Each frosting recipe makes enough frosting to frost 24 cupcakes. If you want 12 vanilla and 12 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.

Nutrition