This Moist Vanilla Cupcake Recipe makes delicious, light, and moist white vanilla cupcakes using egg whites. With its simple ingredients and foolproof method, this is a go-to recipe for birthdays, celebrations, and everyday baking, and a true essential for any baker!
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Why you'll love these cupcakes?
- Soft, light, and incredibly moist: Made with cake flour, egg whites, sour cream, and full-fat milk, these cupcakes have a tender crumb and melt-in-your-mouth texture.
- Perfect every time: This foolproof recipe bakes evenly and beautifully, giving you picture-perfect cupcakes with consistent results.
- Simple and beginner-friendly: With easy steps and basic ingredients, these plain and simple cupcakes are quick to prepare and great for bakers of all skill levels.
- Perfect for any occasion, birthdays, parties, potlucks, or casual get-togethers, yet simple enough to enjoy with your everyday tea or coffee.
- Delicious plain or frosted: Although these cupcakes taste good without frosting, like the delicious chocolate cupcake, you can try frosting them with whipped cream, cream cheese, meringue, or buttercream. They all taste awesome. You can also have them plain with your tea.
Ingredients
- Dry ingredients
- Cake flour - You can make your own by replacing 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch.
- baking powder, baking soda, salt, granulated sugar
- Wet ingredients
- Egg whites at room temperature
- butter unsalted softened to room temperature
- vanilla extract, vanilla bean seeds scraped, optional)
- whole milk or half-and-half at room temperature, and sour cream that is full-fat at room temperature
How to make the Moist Vanilla cupcakes?
Start by whisking the dry ingredients. Beat the butter on high speed until smooth and creamy. Next, add the sugar and beat on high, then add the egg whites, vanilla extract, and vanilla beans(if using), and beat on medium until combined.
Add the sour cream and beat till combined. Reduce the speed to low and add the dry ingredients in two additions until just incorporated. Finally, add the milk without overmixing. The batter will be quite thick.
Pour the batter into the muffin tray with cupcake liner sheets two-thirds full. Bake for about 19 to 22 minutes or until a toothpick inserted in the center comes out clean.
Useful Tips
- Use room-temperature ingredients: Bring eggs, milk, and sour cream to room temperature before mixing. This helps the batter blend smoothly and ensures soft, evenly baked cupcakes.
- Don't overfill the liners: Fill cupcake liners only up to two-thirds full to allow proper rising and prevent overflow.
- Bake on the middle rack: For even heat circulation and uniform baking, always place your cupcake tray on the middle rack of the oven.
- Expect a thick batter: This batter is naturally thick, which helps create a soft, tender crumb and well-shaped cupcakes.
- Easy cake flour substitute: If you don't have cake flour, make your own by replacing 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch. Whisk well to combine and use as directed.
- Use vanilla bean for extra flavor: While optional, adding vanilla bean seeds enhances the aroma and flavor, giving your cupcakes a beautiful bakery-style taste.
If you love cupcakes without frosting, you may enjoy the chocolate cupcake without eggs or the blueberry muffin recipe simple (that almost tastes like a cake). Red velvet cupcakes with cream cheese frosting and white frosting cake are a favorite among many folks for any celebration. Among muffins, cranberry coconut and orange fresh muffins, and this recipe for banana and walnut muffins are also worth trying.
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If you tried this Moist Vanilla Cupcake Recipe or any other recipe on my blog, please leave a 🌟 star rating and a 📝 comment below. I love hearing from you!
Moist Vanilla Cupcake Recipe
Ingredients
Dry ingredients
- 1 ¾ cup cake flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Wet ingredients
- 3 large egg whites at room temperature
- ½ cup butter unsalted softened to room temperature
- 1 cup sugar 1 cup granulated sugar
- 2 tsp vanilla extract
- ½ vanilla bean seeds scraped, optional)
- ½ cup milk whole or half-and-half at room temperature
- ½ cup sour cream full fat at room temperature
Instructions
- Preheat the oven to 350 deg F.
- Line the cupcake liners in a muffin tray.
- Combine and whisk all the dry ingredients in one bowl.
- Using a stand mixer, beat the butter on high speed for 2 mins until smooth and creamy.
- 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.
- Add the egg-whites and vanilla extract and vanilla beans(if using) and beat on medium until combined
- .Add the sour cream and beat till combined.
- Now at low speed, add the dry ingredients in two additions until just incorporated.
- Finally, add the milk with the mixer running on low and do not over mix.
- You can use a spatula or whisk and make sure it is mixed well with no lumps as the batter will be quite thick.
- Pour the batter into the muffin tray with cupcake liner sheets two-thirds full.
- Bake for about 19 to 22 minutes or until a toothpick inserted in the center comes out clean.
- Cool cupcakes in the pan for 10 minutes and later on a cooling rack until cooled.
- Frost it with buttercream , meringue or chocolate cream frosting and serve with sliced strawberries or ice cream!
Notes
- Use room-temperature ingredients: Bring eggs, milk, and sour cream to room temperature before mixing. This helps the batter blend smoothly and ensures soft, evenly baked cupcakes.
- Don't overfill the liners: Fill cupcake liners only up to two-thirds full to allow proper rising and prevent overflow.
- Bake on the middle rack: For even heat circulation and uniform baking, always place your cupcake tray on the middle rack of the oven.
- Expect a thick batter: This batter is naturally thick, which helps create a soft, tender crumb and well-shaped cupcakes.
- Easy cake flour substitute: If you don't have cake flour, make your own by replacing 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch. Whisk well to combine and use as directed.
- Use vanilla bean for extra flavor: While optional, adding vanilla bean seeds enhances the aroma and flavor, giving your cupcakes a beautiful bakery-style taste.
I made these vanilla cupcakes with egg whites, and they were fantastic! They came out light, fluffy, and perfectly sweet. This recipe is definitely a keeper!
This is such a great vanilla cupcake recipe. Tender, moist, and perfect for just about every frosting!
Vanilla cupcakes looks delicious that too with egg white is perfect treat.
These were so light, fluffy and delicious! I topped them with swirls of vanilla buttercream and they didn't last long.