Vanilla Cupcake

 Vanilla cupcake is a favorite at my home and my kids get excited whenever I make them.Last week, I had posted a recipe of chocolate cupcake and it was not long before they asked for some vanilla ones as well. I keep experimenting every time I am baking, and this time I tried a recipe which uses egg whites and substitutes the yellow and fatty part with sour cream and full fat milk .It turned out really light and moist. Cupcakes need no occasion to be made and baking them fills your home with wonderful aroma and fragrance and of course joyful memories. Enjoy!

Vanilla CupCake

  • Servings: 13-14 cupcakes
  • Difficulty: medium
  • Print

A delicious vanilla cupcake that is light,moist ,soft and perfect treat for your loved ones.

Some useful tips I noted :

  • Eggs, milk  and sour cream has to be at room temperature.
  • Fill the cup liners  upto two thirds full.
  • Use the middle rack for baking.
  • Expect the batter to be thick.
  • Cake flour can be replaced with all purpose flour and cornstarch .(From the quantity of all purpose flour mentioned ,remove 2 tbsp of it  and replace with 2 tbsp corn starch and whisk to mix well)
  • Vanilla bean seeds  is optional but recommended for good flavor


Dry ingredients

  • 1 3/4 cup cake flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt

Wet ingredients

  • 3 large egg whites at room temperature
  • 1/2 cup unsalted butter softened to room temperature
  • 1 cup granulated sugar
  • 2 tsp pure vanilla extract
  • 1/2 vanilla bean (seeds scraped, optional)
  • 1/2 cup  whole milk or half and half  at room temperature
  • 1/2 cup full fat sour cream at room temperature


  1. Pre-heat the oven to 350 deg F.
  2. Line the cupcake liners in a muffin tray.
  3. Combine and whisk all the dry ingredients in one bowl.
  4. Using a stand mixer, beat the butter on high speed  for 2 mins until smooth and creamy.
  5. Add the sugar and beat on high for 3 mins until mixed well ,keep scraping the batter from the sides into the bowl using a spatula.
  6. Add the egg-whites and vanilla extract and vanilla beans(if using) and beat on medium until combined.
  7. Add the sour cream and beat till combined.
  8. Now on low speed, add the dry ingredients in two additions until just incorporated.
  9. Finally, add the milk with the mixer running on low and do not over mix.
  10. You can use a spatula or whisk and make sure it is mixed well with no lumps as the batter will be quite thick.
  11. Pour the batter into the muffin tray with cupcake liner sheets two-thirds full.
  12. Bake for about 19 to 22 minutes or until a toothpick inserted in the center comes out clean.
  13. Cool cupcakes in the pan for 10 minutes and later on a cooling rack until cooled.
  14. Frost it with butter cream  or chocolate cream frosting and serve with sliced strawberries or ice cream!

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Have a good weekend 🙂

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  • Reply
    February 23, 2018 at 12:32 pm

    Wow ! Love these perfectly baked cup cakes, they look so gorgeous !!

    • Reply
      February 23, 2018 at 2:40 pm

      Thank you so much Megala!

  • Reply
    February 23, 2018 at 5:51 pm

    WOw this is beautiful and tempting!!!

    • Reply
      February 23, 2018 at 7:28 pm

      Thank you so much , appreciate it!

  • Reply
    February 24, 2018 at 3:08 am

    Cake looks so spongy and good!!!!

    • Reply
      February 24, 2018 at 9:52 am

      Thanks a lot Anusha , appreciate it!

  • Reply
    Prashasti Patel
    February 24, 2018 at 5:36 am


    • Reply
      February 24, 2018 at 9:52 am

      Thank you so much for the appreciation!

  • Reply
    February 24, 2018 at 7:27 am

    Perfect 👌 cupcakes 👍

    • Reply
      February 24, 2018 at 10:00 am

      Thank you so much Ramya!

  • Reply
    February 24, 2018 at 9:53 am

    Thank you so much!

  • Reply
    February 24, 2018 at 1:11 pm

    Such a beautiful and droolicious yumminess 💯💯

    • Reply
      February 24, 2018 at 2:40 pm

      Thank you so much for your kind comments, appreciate it!

  • Reply
    February 25, 2018 at 10:53 am

    Thank you dear for the comments !

  • Reply
    February 25, 2018 at 10:54 am

    unfortunately No , but I’d be happy to share 🙂

  • Reply
    Christy B
    February 26, 2018 at 2:36 pm

    Yes please! Feel free to send over a few 😉

    • Reply
      February 26, 2018 at 3:36 pm

      sure anytime, my friend! Thank you so much for the comments 🙂

  • Reply
    February 27, 2018 at 10:31 am

    Hmmmm yummy. Perfect spongy cakes

    • Reply
      February 27, 2018 at 10:33 am

      Thanks so much dear!

  • Reply
    Vidya Narayan
    February 28, 2018 at 2:31 am

    Such gorgeous beauties they are. Love vanilla more than chocolate any day. I love subtle flavours so vanilla is a hit and pineapple is next.

    • Reply
      February 28, 2018 at 9:22 am

      Thanks a lot Vidya for the appreciation! I also stick to making vanilla most of the times especially it being the family favorite , yes pineapple is a great variation and I love it too in desserts!

  • Reply
    Anshu Agarwal
    February 28, 2018 at 4:33 pm

    Perfectly baked Vanilla cupcakes, so beautiful and adorable…Awesome share !!

    • Reply
      February 28, 2018 at 7:06 pm

      Thanks so much dear, I enjoyed baking this and it got over in no time 🙂

  • Reply
    Vanilla Cup Cake – SEO
    March 18, 2018 at 5:12 am

    […] via Vanilla Cupcake — InspiresN […]

    • Reply
      March 18, 2018 at 11:07 am

      Thank you for the reblog!

  • Reply
    Random Repeat
    March 25, 2018 at 2:38 am

    Reblogged this on Random Repeat.

    • Reply
      March 25, 2018 at 12:14 pm

      Thanks a lot for the reblog, appreciate it!

  • Reply
    Ron Tittle
    November 8, 2018 at 1:58 am

    Yummy. Right down my alley. I can eat many of these at one sitting, even without icing. Very tempting. Thank you. 🙂

    • Reply
      November 8, 2018 at 12:39 pm

      Yes indeed they are really yum even without the icing .Thank you so much for the comments!

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