Moist Vanilla Cupcakes with Vanilla Buttercream
Founders
12
20 minutes
20 minutes
Why These Cupcakes Work
The secret to an exceptionally moist vanilla cupcake is sour cream. It adds fat and acidity, tenderizing the crumb and keeping the cupcakes soft for days. An extra egg yolk deepens the richness, giving the crumb a softer, more velvety texture that sits firmly in bakery-style territory. The result is a tight, plush crumb with clean, forward vanilla flavour. It’s the kind of cupcake that holds its texture from the first bite to the last — no dryness, no crumble.
Ingredients
Cupcake Ingredients
- 1½ cups (190g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp fine sea salt
- ½ cup (115g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs + 1 egg yolk, room temperature
- 2 tsp pure vanilla extract
- ¼ cup (60ml) whole milk, room temperature
- ½ cup (120g) full-fat sour cream, room temperature (added last)
Vanilla Buttercream Ingredients
- 1 cup (225g) unsalted butter, room temperature
- 3–3½ cups (360–420g) icing sugar, sifted
- 2–3 tbsp heavy cream or whole milk
- 2 tsp pure vanilla extract
- Pinch of fine sea salt
Directions
Cupcakes
Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat butter and sugar with a hand or stand mixer on medium-high speed for 3–4 minutes until pale and fluffy.
Add eggs and yolk one at a time, beating well after each addition. Mix in vanilla extract.
Reduce speed to low. Add the flour mixture in two additions, alternating with the milk, beginning and ending with flour. Mix until just combined — do not overmix.
Fold in the sour cream until smooth. The batter may look slightly curdled at first — keep mixing until fully smooth.
Divide the batter evenly among the 12 liners, filling each about two-thirds full.
Bake for 18–22 minutes. The cupcakes are done when the edges are light golden, the centre springs back when lightly touched, and a toothpick inserted in the centre comes out clean. For precision, an internal temperature of 200–205°F (93–96°C) confirms a fully baked crumb.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Vanilla Buttercream
Beat butter on medium-high speed for 3–4 minutes until very pale and fluffy.
Reduce speed to low and gradually add sifted icing sugar, one cup at a time. Use 3 cups for a softer, less sweet buttercream ideal for spreading; use 3½ cups for a firmer consistency that holds its shape when piped.
Add vanilla extract, a pinch of salt, and 2 tablespoons of cream. Increase speed to medium-high and beat for 2 minutes until light and smooth. Add more cream as needed to reach your desired consistency.
Transfer to a piping bag fitted with your preferred tip and frost cooled cupcakes.