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Moist Vanilla Cupcakes
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Moist Vanilla Cupcakes

These are our favorite Vanilla Cupcakes! >> Watch << when dad tried to teach us how to make them and we decorated them with Skye and Ryder. 



  • 1-2/3 cup all-purpose flour 213g (best if weighed)
  • 1 cup granulated sugar 200g (best if weighed)
  • 1/4 tsp baking soda
  • 1-1/2 tsp baking powder
  • 1/4 tsp kosher salt
  • 3/4 cup unsalted butter, melted
  • 3 egg whites room temperature
  • 1 TBSP vanilla extract
  • 1/2 cup sour cream, room temperature
  • 1/2 cup whole milk, warm


    • Preheat oven to 350F. 
    • Place cupcake liners in a cupcake pan.
    • Combine flour, sugar salt, baking soda and powder into a large bowl, and whisk together.
    • Separate the eggs.
    • In another bowl, whisk together the wet ingredients until combined. (The batter may be clumpy, do not worry!)
    • Add the wet ingredients to the dry ingredients. Mix just until combined. Do not over mix.
    • Distribute the batter evenly into cupcake liners, filling each liner about 2/3 the way up. Wipe up any spills on the muffin pan.
    • Bake for about 18 minutes or until centers are springy to the touch. Do not over bake. 
    • Decorate with your favorite vanilla buttercream or toppings

    📸 Take a picture with your finished Cupcakes (or you in the process of making it) and send them to us at or tag us on Instagram or Facebook @nowiamknown

    This recipe was originally published by Preppy Kitchen.

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