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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert
Servings 12 cupcakes


for Vanilla Cupcakes

  • 1-2/3 cups all purpose flour
  • 1 1/2 tbsp baking powde
  • 1/4 cup sour cream
  • 1 cup granulated sugar
  • 1/2 tbsp salt
  • 1/2 cup unsalted butter melted and slightly cooled
  • 3/4 cup milk
  • 2 tbsp pure vanilla extract
  • 1 large egg

for Vanilla Buttercream Frosting

  • 3/4 cup confectioners sugar
  • 3/4 cup unsalted butter room temperature
  • 2 tbsp pure vanilla extract
  • 3 tbsp milk
  • Pinch of kosher salt


Vanilla Cupcakes

  • Preheat oven to 350 degrees F. Line a cupcake pan with 12 liners.
  • In a medium-sized bowl, whisk together flour, baking powder, and salt.
  • In a large mixing bowl whisk the sugar and melted butter until smooth (mixture will be gritty). Whisk in eggs, then sour cream, milk and vanilla extract until combined.
  • Slowly add in dry ingredients and stir until completely incorporated. Batter will be thick.
  • Fill cupcake lines ⅔ of the way full (about ¼ cup of batter). Bake in the preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean.
  • Cool completely before frosting.

Vanilla Buttercream Frosting

  • Using a stand mixer with the whisk attachment (or a large mixing bowl and a handheld mixer), beat butter at medium speed until smooth and creamy; 2-3 minutes.
  • Add confectioners sugar, vanilla, and milk. Turn mixer up to high speed and beat for 3 minutes. If the mixture is too thick, add more milk, a teaspoon at a time. If too thin, add more confectioners sugar, a little at a time.
  • Frost cooled cupcakes using a spreader or a piping bag. Depending on how much frosting you use on each , , there may be some leftover.


This recipe will make about a dozen cupcakes, depending on how full you fill the cups.
Depending on how much frosting you use per cupcake, there may be some leftover.
Keyword cupcake, recipe, vanilla