This easy vanilla cupcakes with buttercream frosting recipe is simple and perfect. The cupcakes are light and fluffy and the frosting is rich and creamy. Cake flour and sour cream keep the cupcakes light and moist. This cupcake recipe doesn't use egg yolks so the batter stays white. Perfect if you'd like to customize it with a food coloring for a special occasion. The butter cream frosting is also easily colored and holds onto sprinkles very well.
Gather up your ingredients.
Preheat the oven to 350 degrees and line cupcake tins with 15 liners.
In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
In a mixer bowl, cream the unsalted butter until light and fluffy, about 2 minutes. Scrape the sides and add the granulated sugar, whipping until light and fluffy, about 2-3 minutes, scaping down the sides as necessary. Add the egg whites, vanilla, sour cream, and milk, one at a time, mixing until combined and smooth. Scrape sides and bottom of mixing bowls as necessary.
Slowly add the dry ingredients to the wet, mixing until just combined. Do not over mix.
Fill cupcake liners ⅔ of the way full. Bake for 19-22 minutes. The tops will turn slightly golden. Cupcakes are done when a cake tester comes out clean.
Allow cupcakes to cool for 5 minutes in the tin and when cool enough to handle, remove to wire rack to allow cupcakes to completely cool.
For Vanilla Buttercream Frosting
Gather up your ingredients:
To a mixer add butter and beat on medium speed for 2-3 minutes until light and creamy. Slowly add the confectioners' sugar, vanilla, half-and-half, and salt. Beat until fully combined and smooth.
HINT: Frost the cupcakes only when completely cool. I like to put the cooled cupcakes in the freezer for about 5 minutes before frosting, it makes it a little easier to evenly frost them.
If you love these Vanilla Cupcakes with Buttercream Frosting, you might also like my New York Crumb Cake, Blueberry Lemon Loaf Cake, and Zucchini Muffins with Cream Cheese Frosting.
PrintVanilla Cupcakes with Buttercream Frosting
Simple, elegant vanilla cupcakes with buttercream frosting recipe. Cupcakes are light and fluffy and topped with sweet vanilla buttercream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 15 cupcakes
- Category: cupcakes
- Method: baking
- Cuisine: American
Ingredients
For the Cupcakes
1 and ¾ cups cake flour
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup (1 stick) unsalted butter, softened to room temperature
1 cup granulated sugar
3 large egg whites at room temperature
2 teaspoons pure vanilla extract
½ cup sour cream at room temperature
½ cup whole milk
For Vanilla Buttercream Frosting
1 cup unsalted butter, softened to room temperature
4 ½ cups confectioners’ sugar
¼ cup half-and-half, at room temperature
2 teaspoons pure vanilla extract
⅛ teaspoon salt
Instructions
- Preheat the oven to 350 degrees and line cupcake tins with 15 liners.
- In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- In a mixer bowl, cream the unsalted butter until light and fluffy, about 2 minutes. Scrape the sides and add the granulated sugar, whipping until light and fluffy, about 2-3 minutes, scaping down the sides as necessary. Add the egg whites, vanilla, sour cream, and milk, one at a time, mixing until combined and smooth. Scrape sides and bottom of mixing bowls as necessary.
- Slowly add the dry ingredients to the wet, mixing until just combined. Do not over mix.
- Fill cupcake liners ⅔ of the way full. Bake for 19-22 minutes. The tops will turn slightly golden. Cupcakes are done when a cake tester comes out clean.
- Allow cupcakes to cool for 5 minutes in the tin and when cool enough to handle, remove to wire rack to allow cupcakes to completely cool.
For Vanilla Buttercream Frosting
- To a mixer add butter and beat on medium speed for 2-3 minutes until light and creamy. Slowly add the confectioners' sugar, vanilla, half-and-half, and salt. Beat until fully combined and smooth.
HINT: Frost the cupcakes only when completely cool. I like to put the cooled cupcakes in the freezer for about 5 minutes before frosting, it makes it a little easier to evenly frost them.
Notes
Both the cake batter ingredients and frosting call for the refrigerated items to be at room temperature. This ensures easier and smoother incorporation and makes a big difference.
Note: You will likely have leftover frosting. I've adjusted the nutrition to include all the cupcake ingredients and ¾ of the frosting. You can freeze any extra frosting in a sealed container for up to 3 months.
Keywords: cupcakes, vanilla cupcakes, buttercream frosting, frosting, vanilla frosting, vanilla buttercream frosting
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