Moist Vanilla Cupcakes

This post may contain affiliate sales links. Please see my full disclosure policy for details

This is a homemade Moist Vanilla Cupcake recipe using oil instead of butter to produce a dense and sponge-like cupcake. The results are perfect cupcakes every time! This is a quick and easy cupcake recipe that is also versatile and can be adapted to other flavors.

PIN THIS RECIPE FOR LATER

A trip of vanilla cupcakes topped with vanilla buttercream. The cupcakes have teal polka dot liners and pink, white and teal sprinkles.

PIN THIS RECIPE FOR LATER

I think everyone needs a quick and easy cupcake recipe that they can make in a pinch. This, my friends, will become your go-to cupcake recipe. These Moist Vanilla Cupcakes are dense like a sponge cake, stays moist for days and are packed with vanilla flavor. These are topped with a whipped vanilla frosting. This is my idea of a perfect cupcake.

When I say this recipe is quick and easy, it’s because this cupcake recipe uses vegetable oil instead of butter, so you do not need to wait for any butter to come to room temperature. You can literally come home from work and have cupcakes in the oven 10 minutes later. Chances are, you can prepare this recipe faster than your oven can preheat.

Let’s discuss some of the components of this recipe. One of the reasons I like vegetable oil is because oil tends to make cakes more moist than a recipe with butter. It also makes the crumb and texture a bit more tender and tighter.

A small white cake stand with vanilla cupcakes that have teal polka dot liners. The cupcakes are topped with a gorgeous vanilla buttercream

Be sure you get a high-quality REAL vanilla extract for this recipe because the vanilla is your main ingredient for flavor. You could even use vanilla bean paste if you prefer.

This recipe calls for light sour cream. I get a lot of questions about substitutions for the sour cream, and I recommend substituting with Greek yogurt. Personally, I find that the sour cream is essential for keeping the cupcakes moist after the first day. So, I do not recommend omitting it all together.

This vanilla cupcake recipe is very adaptable. I’ve made this recipe into funfetti, Oreo cupcakes, even lemon cupcakes or margarita. Best of all, it can be made in a 9×13 inch pan as a vanilla cake. The vanilla cake has rave reviews.

A close up shot of a moist vanilla cupcake with pretty teal sprinkles. There's a piping bag in the background.

Let’s talk real quick about the perfect vanilla frosting. This is my go-to frosting recipe because my recipe uses COLD butter. That’s right, there’s also no waiting for the butter to come to room temperature for this recipe either. However, this does mean that it takes a bit more time to beat the butter.

My secrets for the perfect frosting are to whip the butter in the beginning for several minutes, and then again at the end, which makes it light, airy and very pipeable. I also use heavy whipping cream which helps reduce the sweetness because there’s quite a bit of powdered sugar in this recipe.

Again, you can flavor the frosting with your favorite extracts such an almond, lemon or even peppermint. A little lemon or lime zest also does wonders.

A moist vanilla cupcake with a vanilla frosting and sprinkles has a big bite taken out of it

Helpful Tips for baking cupcakes

The best way to make the cupcakes is to use a large cookie scoop to ensure the batter is evenly divided between each liner. This batter is on the thinner side, so the cookie scoop works perfectly. I’ve shared plenty of tips for baking cupcakes, but using a cookie scoop is by far the best way to get consistent results.

Every cupcake pan cooks cupcakes differently. I have several of the Wilton Recipe Right cupcake pans which are a light color aluminum nonstick cupcake pan. These are great, inexpensive cupcake pans. For the best results you should store the finished cupcakes in an airtight container.

I get a lot of questions about my cupcake liners because they are so bright after baking. I special order the liners from Shop Sweets & Treats. They make grease-proof cupcake liners, which means that no matter what color your batter is, they stay nice and bright after baking. The paper quality is very thick, which is great. I will say though that sometimes, the cupcake liners start separating from the sides of the cupcake because the cupcake is so moist.

I hope you enjoy these Moist Vanilla Cupcakes as much as I do. And if you have any questions or feedback, be sure to let me know by leaving a comment below. Happy baking!

Moist Vanilla Cupcake Recipe

How can I make my cupcakes moist?

I find the simplest way to by adding sour cream or Greek yogurt. That is why you’ll find that my cake and cupcake recipes usually contain this ingredient. Also taking care not to over mix your batter and over bake your cupcakes will help prevent them from drying out.

I also suggest storing them in an airtight container to maintain the moisture.

How do you know when my cupcakes are ready?

I usually set my timer for the minimum baking time and then I check on them every 30-60 seconds after that. I press down the top of the cupcakes and they should spring back up. I also always use the toothpick test. I poke the top of the cupcakes with a toothpick and if the toothpick comes out clean, your cupcakes are done.

Do I have to use Sour Cream cream?

As I mentioned above, sour cream helps keeps these cupcakes very moist. I recommend substituting the sour cream with non-fat Greek Yogurt if you do not have sour cream.

Can I make this as a layer Cake?

Yes, you can, here is my recipe for the Moist Vanilla Layer Cake.

Do I need to refrigerate my cupcakes?

If you live in a hot and humid environment then I would suggest that you refrigerate cupcakes that are frosted and allow them to come to room temperature before serving.

Since this frosting is all butter based, it will melt in high temperatures or in humid environments. If you are serving this buttercream at an outdoor party, be sure to keep it out of the sun, especially if temperatures are hot that day.

Otherwise I store my cupcakes in a cool, dry place in an airtight container for up to 3 days once they are frosted.

Follow Beyond Frosting:

Facebook | Twitter | Pinterest | Instagram 

If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!

 

 

Print
A trip of vanilla cupcakes topped with vanilla buttercream. The cupcakes have teal polka dot liners and pink, white and teal sprinkles.

Moist Vanilla Cupcakes

  • Author: Beyond Frosting
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 24-26 cupcakes

Description

This is a homemade Moist Vanilla Cupcake recipe using oil instead of butter to produce a dense and sponge-like cupcake. The results are perfect cupcakes every time!

Ingredients

For the cupcake:

  • 2 cups (380g) granulated sugar
  • ½ cup (118 ml) vegetable oil
  • 3 large eggs
  • 1 tablespoon (14.8 ml) vanilla extract
  • ½ cup(118 ml) light sour cream
  • 2 ½ cups (350 g) all-purpose flour
  • 3 teaspoons (11.2 g) baking powder
  • 1 teaspoon (5 g) salt
  • 1 ¼ cups (296 ml) milk (I use nonfat)

For the frosting:

  • 1 1/2 cup (339 g) unsalted butter, cold
  • 6 cups (780g) powdered sugar
  • 2 ½ (12 ml) tablespoons heavy whipping cream
  • 2 teaspoons (10ml) vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
  2. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
  3. Next mix in the sour cream and beat until well combined.
  4. In a separate bowl combine the remaining dry ingredients: flour, baking powder and salt. Add half the dry ingredients, and beat on low speed while pouring in half of the milk and mix just until the flour starts to incorporate.
  5. Finally add the remaining dry ingredients, and the remaining milk. Beat on low speed until all of the ingredients are well combined.
  6. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
  7. Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Careful not to overfill.
  8. Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
  9. For the frosting: Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, beating until the butter is very fluffy.
  10. Add 3 cups of powdered sugar and mix on low speed until incorporated into the butter then add the vanilla extract and mix to combine. Beat for about 60 seconds.
  11. Next, add an additional 2 cups of powdered sugar and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 3 minutes.
  12. Add the last 1 cup powdered sugar along with the heavy whipping cream. Beat on low until the ingredients start to mix together. Increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting. Pipe these cupcake with a large piping tip and top with sprinkles.

Notes

  • The batter will be quite thin. It’s important that you stir the batter after mixing, to ensure everything on the bottom of the bowl is well mixed.
  • Sour Cream: You can substitute the light sour cream for Greek yogurt. You can also use full-fat sour cream if needed.
  • Gluten-free option: This recipe has been tested with a one for one cup gluten-free flour that already contains xanthan gum.
  • To make 12-14 cupcakes, halve all the dry and wet ingredients, but use 2 whole eggs, 2/3 cups milk
  • Storage suggestions: If you live in a hot and humid environment then I would suggest that you refrigerate cupcakes that are frosted and allow them to come to room temperature before serving. Otherwise they can be stored in an air-tight container at room temperature.
  • Make-ahead: These are best served within 2 days of preparation but will proper storage they can stay fresh for several days.
  • Freezing: If needed, flash-freeze the cupcakes on a baking sheet for 15 minutes than transfer them to an air-tight, freezer-safe container. Thaw in the refrigerator for several hours then bring to room temperature prior to serving. If possible, it’s best to store them unfrosted.
Nutrition Information:
1 cupcake
400
46.9g
118.6mg
17.9g
11.8g
58.3g
0.4g
3.1g
57.1mg
  • Category: Cupcake
  • Method: Baked
  • Cuisine: American

Keywords: Cupcake Recipe, Vanilla Cupcake, Easy Vanilla Cupcake, Moist Vanilla Cupcake

Recipe Card powered byTasty Recipes

Other recipe that you can make with this recipe:

Mocha Cake with Kahlua Buttercream 

A dense mocha sponge cake with a Kahlua and coffe frosting topped with chocolate sprinkles. The slice of cake is on a white cake plate drizzled with chocolate.
Homemade Funfetti Poke Cake

A close up shot of a slice of funfetti cake topped with whipped cream and sprinkles

Mimosa Cake

Whether you’re celebrating the holidays or not, this Mimosa Cake will be a crowd pleaser. This cake is a moist champagne sponge cake with an orange Swiss meringue buttercream frosting. 

Blackberry Bourbon Smash Cupcakes

An overhead view of a cupcake covered with vanilla frosting and a blackberry sauce, The cupcake is garnished with a mint leaf

 

 

175 Responses
  1. Lauren

    My son and I have made these several times and they have been consistently delicious! This is my go-to recipe for cupcakes!

  2. Krystin Petras

    On July 1, I wanted to make cupcakes to celebrate Canada Day and this recipe was the first one that came up in my search and I must say this is hands down the BEST recipe I have ever used. The cupcakes came out absolutely perfect!
    I didnt have any sour cream so I substituted with greek yogurt and they were incredible.

    Thank you for such an amazing recipe.

  3. Lesia Joukova

    Great recipe! Thank you so much! I had to leave them a bit longer in the oven (about 23 minutes or so) but my god did they turn out delicious and that was the first time in my life that I made cupcakes! Thank you so much!! YUM!

  4. Dominique

    I had never made cupcakes from scratch and these were great. It was pretty messy with my Kitchenaid mixer though haha! I used less than 1 cup of milk because I was worried the batter was getting too thin. And it actually took me 20-25 minutes of baking. This recipe made 24 cupcakes for me!

    1. Beyond Frosting

      Hi Dominique- I am glad to hear you tried this recipe for the first time. Don’t worry the batter is VERY thin and should be. So if you used these than 1 1/4 cups milk, you batter would have been very thick and that’s why your cupcakes needed to bake for much longer. I recommend trying it again and following the actual recipe, you can compare the two you made!

  5. GR

    Can I use this for a cake? Will it affect the texture if cooked in an 8in pan or something similar?
    I made cupcakes and filled with caramel and another batch added lemon zest and they were delicious. Great Recipe!

  6. Cindi

    Hi this recipe looks absolutely amazing!!! Want to try but was wondering how well do they freeze I have to bake 4 dozen cupcakes for a friends birthday and I work ft so I wanted to bake week ahead and freeze them but not sure how to properly thaw or how they will taste after

    1. Beyond Frosting

      Hi Cindi- Can you make the cupcakes, freeze them and then frost them the day you’re serving? That would be my recommendation. As opposed to frosting and freezing them. You can make the cupcakes, freeze them in an airtight container. You can prepare the frosting in advance, store in an airtight container in the refrigerator for up to 7 days. However, you need to let the frosting come to room temperature and rewhip it prior to frosting your cupcakes.

  7. Michelle

    Julianne, thank you for posting this recipe. Mine came out really well *I used 1-1/2 cups of sugar instead of the 2…tasted great!” There’s something always exciting about the top of the cupcake springing back up once you touch it! ???
    I’ll definitely try out your other recipes! Merry Christmas to you and yours! ❤????

  8. Heather

    The flavor of these cupcakes was good. But they seemed a little chewy. I did add food coloring gel (my daughter wanted tie-dye colors) do don’t know if that made a difference. I also used cake flour. Any insight on what they might be chewy?

    1. Beyond Frosting

      Hi Heather- Cake flour and all-purpose flour are not a 1:1 substitute, and not meant to be used interchangeably- so that is likely the issue. Did you make any other adjustments or variations from the recipe?

  9. Amanda

    I love this recipe, even better my mom does. She has celiac disease so I make it gluten free and only other change I make is I use 2% milk. Cupcakes are the best! Stay so moist which is always an issue with gluten free flour.

  10. Pam

    I can say I have never found a vanilla cake/cupcake recipe that I have like, UNTIL NOW. This recipe is wonderful. The flavor and texture turned out perfect. I am so happy to have found your recipe and I just wanted to thank you for sharing.

  11. Hannah

    I have tried this recipe on two different occasions now and have been disappointed both… The middle of my cupcakes have sank in both time, are very sticky on top, and take an additional 6 to 8 minutes to cook completely through. The taste is plesant but not great enough to overlook the frustration of having to start over to make presentable cupcakes.

    1. Beyond Frosting

      Hi Hannah, I am sorry this recipe did not work for you. A couple of things that might have caused this- over beating the batter, overfilling the cupcake liners- especially if you had to bake it an extra 6-8 minutes, that a lot. Is your internal oven temperature correct and are you emsuring it’s fully preheated before you start? You may have also pulled them out of the oven too soon, or your leavening agent might have gone bad. Did you make any substitutions to the recipe? Lots and Lots of people have made this recipe and loved it- but I understand how frustrating it can be when something doesn’t work out for you.

    2. Elizabeth Goode

      Mine have been in the oven 18 minutes and still sticky on my toothpick. They are close to finished. Preheated, all new ingredients and no over beating. So idk…

      1. Beyond Frosting

        Hi Elizabeth, it’s possible you overfilled the liners and they need to bake for longer. But keep in mind that the baking time will not always be exactly the same as it’s dependent on the oven, true oven temp and even the pans you’re using.

  12. Celia

    Brilliant recipe. I made it in muffin sized patty pans and it made 18 big cupcakes. I made another batch and replaced the vanilla with lemon zest and 4 drops of pure lemon oil (food grade). I used your vanilla frosting recipe to ice the vanilla ones and a glacé drizzle lemon icing for the lemon ones. Everyone at work raved about them. This will be my new go to recipe for cupcakes. Will be trying the chocolate recipe next. Thanks ?

  13. Carolina

    I have used this recipe many times and it it by far my favorite. The cupcakes come out so yummy and moist and not too sweet, but this time around I have someone attending a party who is allergic to eggs. Is there something I can do to substitute the eggs?

    1. Beyond Frosting

      Hi Carolina, I am so glad you like it! I unfortunately am not familiar with egg free baking, I’d probably start with a Goggle search and try a couple options to see what you like. Sorry I couldn’t be more help.

  14. Ali

    This recipe is amazing! But I have a silly question, is sour cream the same as soured cream? And also could anyone shed any light on why at the bottom, my cakes are doming inwardly? What could I be doing wrong? I’d really appreciate the help

      1. Ali

        Soured cream is sold in the dairy section in the UK, I can’t find sour cream other than that in the Mexican aisle! I’m really struggling to find light sour/soured cream any ideas? I made this recipe a few times and they were so light and moist, and recently when I’ve used normal soured cream they are so dense and not as soft. I would love your help!

    1. Beyond Frosting

      It is recommend to freeze them unfrosted and allow them to come to room temperature before frosting. Flash freeze for 15 minutes and then transfer to an airtight container.

    1. Beyond Frosting

      I think it’s as a result of the moist cupcake, but it also could be the room temperature or if they were stored in an airtight container before they were completely cooled. Mine definitely aren’t dry on top by any means.

  15. Santana

    Made this recipe after making a gross batch from Martha Stewarts website. This one was wayyyyy better! I made the vanilla frosting from this site as well. Perfect 🙂

  16. Siobhan

    After experimenting with numerous recipes we are rapt to have found this one!! They are simply the best!! As we have a dairy free in our household, we replace the sour cream and milk with a separated refrigerated can of coconut milk . So fluffy and delicious! Love your site and excited to try more of your recipes ?.

  17. Kim

    I only made the cupcakes and used whole milk and regular sour cream. They came out great! Love them! Will definitely make again!

  18. Arlene

    Hi. I made this earlier well I suppose it came a flop. I didn’t have Fat Free Milk then weren’t sure if I could use Almond Milk but instead I use full cream milk.
    It baked for 40 mins raised like cupcakes should then I left it in the oven after I turned it off. A few minutes later it flopped. I’ll give it another try. Please let me know if it could be the Full Cream Milk that caused it to flop. Thank you.

    1. Arlene

      Hi used Electric Oven 350 deg like I would normally bake my bakes in. The reason for have to bake it for 40mins was that it weren’t baked at 16mins. The mixture was still raw and soft. I will try the recipe once more.
      Thank you for your response.

  19. Nancy Silvas

    If I wanted to make half of this recipe into strawberry cupcakes what should I add? Since you said it is very adaptable 🙂 I really don’t want to make 2 batches

  20. Kay

    Hello
    I made your cupcakes today
    Came out moist and delicious
    I made regular and mini cupcakes
    I think you may want to consider the amount of sugar.
    I would use less sugar next time but recipe is a keeper.

  21. Kait

    This came out horrible was moist but taste was very off , especially frosting. I followed directions step by step. Don’t waste your time with these.

    1. Beyond Frosting

      Hi Kait. I am not sure what you mean when you say “taste was very off”- is it not what you expected? Did it not taste vanilla enough for you? I stand behind the recipe 100%, so perhaps its just not what you were looking for this in recipe, as many other have loved it. It’s all personal when it comes to vanilla or chocolate cakes.

  22. Destini Boxall

    Hi! I made this recipe last night and it tasted delicious however they stick to the paper so bad they fall apart. What can I do to prevent this? I used Wilton’s cake pans and also the cupcake liners.

    1. Beyond Frosting

      Hi Destini, were they cooked all the way through? I have not experienced that before with this recipe specifically but sometimes it just the cupcake liners

  23. Tymara

    was really excited to try this recipe but they did not turn out at all. I’m not sure what was wrong with them.

    They tasted like something was missing and the taste was not great at all:(

    1. Beyond Frosting

      I am sorry Tymara, not sure what to tell you unfortunately without being in the kitchen with you to see if there was a missed step or something? Or perhaps it’s just not the flavor and texture you prefer in a vanilla cupcake.

  24. Lai

    Hi
    I can’t find All Purpose flour in UK. Can I use plain or self raising? What is the difference? Which flour is best for this recipe? Thank you.

  25. Harper

    I made these yesterday and they were heavenly. However, I feel the sugar flour ratio is not right as they turned out a bit too sweet. Will reduce the sugar next time. The batter was so thin it scared me at first but went ahead anyway.
    Also folded in shredded coconut in the batter before baking and it upped the ante.. addictive!

    1. Beyond Frosting

      Hi Priya, I have not tried it myself, it could probably work, might be a little sweet. What flavor are you looking for?

        1. Beyond Frosting

          I gotcha. I’d try doing half pineapple juice and half milk and see if that’s strong enough for you. You may have to test the recipe once or twice until you find the right combination.

  26. Lu

    If I could give an extra half star I would, it’s a decent recipe, super fast, and produces a nice white cake. The crumb is good, fairly moist, not the lightest most airiest cake I’ve ever had. It had a prominent eggy flavor and lacked depth, like it could’ve used more vanilla? I’m not sure what it was, it was a little plain, but everyone I served it to loved it. Thanks for this recipe!

    1. Beyond Frosting

      Hi Lu! You are correct, this is definitely not a light and fluffy cupcake. Sounds like it was a success for you! Thanks for sharing.

  27. Lauren

    Love the cupcakes! I’m experimenting with flavors and finding many add ins are sinking (choc chips/ blueberries) Any tips? So far the only solution is to add this halfway through the bake.

    1. Beyond Frosting

      Hi Lauren, are you tossing them in flour before you use them? This is a pretty thin batter, but blueberries tossed in flour seems to work okay.

  28. Missy

    I made these cupcakes for my daughters first birthday party and they were delicious! Could I use this recipe to make a cake?

  29. Pat

    I am going to give these recipe a try for I tried your chocolate cake and it was delicious and didn’t last long.lol Do you have a good recipe for sugar cookies. Thanks Pat All ready joined your mailing list months ago a lot of very good tips you give too. Thank you

    1. Beyond Frosting

      Oh that’s wonderful Pat! I hope you like these, although they are a little more dense than the chocolate cake, they are very moist and sponge like. Enjoy!

    1. Beyond Frosting

      Hi Alyssa, I’ve never use this myself but when I add alcohol to recipe, I sometimes reduce some of the milk and add additional Disaronno For instance, you might want a strong flavor or reduce the milk and add more disaronno (1/4 cup or something like that)

  30. Laura

    I love this recipe the sponge is amazing! But my cupcakes seem to be perfect when they come out but them sort of collapse and leave a peak in the middle i dont over mix or open the oven until done. What can i do to correct this? I have pictures if i can send them over, thanks.

  31. Olivia

    They were really good and tasty but
    Question:How do you keep the cupcakes from becoming dense and keep it light and fluffy?

  32. Miriam Lima

    I have a few questions. First, I was wondering if we’re to use butter how much would I use instead of the oil. Also, I’ve had a lot of problems with consistency (some times they actually burn when I follow it to a “T”). So I’m wondering if my convection oven is causing them to overcook? I do lower the temp to accommodate but still. I’m wondering if using the convection is even right for baking??

    1. Beyond Frosting

      Hi Miriam, I have not tested this recipe with butter, so I can’t quite answer that. You could try with melted butter in a 1:1 ratio maybe? I’ve never baked in a convection oven, so I am sorry I can’t be more help.

  33. Lynda Diaz Williams

    These are seriously the PERFECT vanilla cupcakes! This no-fuss recipe was easy to follow, I had all the ingredients at home and they yielded beautiful fluffy moist cupcakes! I added sprinkles to mine for a funfetti effect and I could easily see myself using this recipe as a base to many varieties of vanilla cupcakes. Thanks for this fabulous recipe!

  34. Lisa

    I’ve tried this recipe and it is AMAZING. My batter came out super consistent and lasted fresh for days.
    I replaced the sour cream with 118g of cream cheese
    I also used half of the recommended sugar in the recipe.

  35. Emily

    I tried this and I love it! So delious and fluffy. I have shared this recipe with my Nan too. This is my new go to vanilla cupcake recipe.

  36. Joy

    Hi
    Thank you so much for sharing your recipes! It makes baking possible for us who have less experience on it.
    This turned out beautifully. Texture and crumb Perfect!!!!!
    But can I lessen the sugar? Will it affect the texture? Please help.
    Thanks again and more power to your passion.

    Joy

    1. Beyond Frosting

      Hi Joy- Personally I have not tried it with less sugar, but a few people have commented they reduced it by 1/2 a cup. Again, I have not tried it myself. I am SO glad you enjoyed it!

  37. Nathalie Lockhart

    Alright, I’m definitely jumping the gun a litte…maybe a lot. The cupcakes are in the oven but this batter is amazing. I’m probs going to get so sick..=D. I only changed one thing. Instead of light sour cream, i used 1/4 cup regular sour cream and 1/4 cup vanilla greek yogurt chobani. Its not thin at all, its light and sooo flavorful. Definitely a winner for me.

  38. Fatima

    Hey i love your recipe. Please let me know if i could make soure cream at home with tetra pack cream. Or any other suggestion please?

    1. Beyond Frosting

      Hi Fatima, I am not familiar with tetra pack cream, I’m sorry. Do you have some type of yogurt? Greek yogurt is a good substitute for sour cream

  39. Gesina Winter

    Love this recipe!!! It was a hit with my family and coworkers! I’d like to try adding raspberries to the batter. I only have frozen at the moment. How would you suggest going about this? I don’t mind the batter turning pink. Would crushing them be appropriate? Should I add more flour or decrease a liquid element? Help please!

    1. Beyond Frosting

      Hi Gesina, I am so glad you loved these! I think that I use whole berries and coat them with flour. Mix them into your batter last. As you mix, some of the berries will probably crush themselves! You might also look at trying it with yellow cake which is a thicker batter. Just increase the vanilla to 1 tablespoon. There are instructions to make that recipe with cupcakes.

  40. Alyssa

    I’m gnna tackle these using almond flour and adding in an extra egg or a bit more sour cream as well as an extra tsp of baking powder…wish me luck!

  41. Elaina Halye

    I followed the recipe and they were not great. The texture was ok but they did not taste good at all. I would chose an old fashioned Betty Crocker recipe over this.

    1. Beyond Frosting

      Hi Elaina, thanks for your comment. I think everyone has their own opinion of their favorite cupcake. I guess this recipe isn’t for you, but that’s okay! I hope you find another one you like.

  42. Donna Maxwell

    I made these last night and the flavor is delicious but I’m not sure about the texture. I followed the recipe as written except that I used full fat sour cream and vanilla paste. My batch was more chewy and muffin like. Is this the correct result? If not, could I have mixed it too much or too fast? I love to try new cupcake recipes and I am an experienced cook and caterer. They are very moist and I would like to use this recipe again but I’m not sure I like the chewy texture. Any recommendations?

    1. Beyond Frosting

      Hi Donna, a full fat sour cream will probably produce a denser cupcake. This recipe is definitely more of a sponge cake like texture as opposed to light and airy. You could try a half batch without the sour cream and see if you like it, but I don’t think it’s quite as moist.

  43. Marilyn J Wellendorff

    Hi, how could I make these into the smaller mini cupcakes? Lessen the baking time and temperature? Thanks

  44. Al

    Hi, made this recipe twice now, the first time was amazing however the second batch went really dry and didn’t stay moist like the first batch. I don’t know whether it’s because I put different brand of sour cream in or put them in the fridge? Any help please

    1. Beyond Frosting

      Hi Al, if you put them in the refrigerator, it will definitely take some of the moisture out of the cupcake. Did you store them in an airtight container? Did you eat them straight out of the fridge or leave them on the counter before eating? I think you eat them straight out of the fridge, they will taste dry.

    1. Beyond Frosting

      Hi Sadia, if you live in a climate that it hot or in high humidity, then yet, I would recommend refrigerating these.

  45. Christina

    Hi ? I wanted to try this recipe but i forgot to buy sour cream. Is it possible to make it without it? Thank you ☺️

    1. Beyond Frosting

      Hi Christina, yes you can make it without it but it won’t be quite as moist. You can also use greek yogurt as a substitute.

  46. Alice

    Amazing! I have finally found the perfect cupcake recipe!
    Question, could I halve the mixture to make less?

  47. Taylor

    I decided to venture out of my sugar cookie making and try cupcakes instead! They turned out so moist and delicious! I added cream cheese frosting and the combination was heavenly. I am so glad I stumbled across this recipe! I can’t wait to try more! Thanks 🙂

    1. Beyond Frosting

      Hi Stephanie, I am still working on a chocolate version that is as good as this one, but a simple swap of cocoa powder unfortunately isn’t the answer. Stay tuned!

  48. Kim

    I made these with my four-and-half-year old daughter today. These are scrumptious and will become the vanilla cupcake she knows and loves from her childhood. Awesome recipe! Better than most cafes and cupcake shops. And bakery-quality from our own kitchen–so satisfying. Thank you! You’ve just made our world sweeter! xx

  49. Virginia Rude

    I adore this cupcake! It is very moist and the crumb is perfect! I used whole milk and regular sour cream with no issue. I am filling these puppies with a homemade peach compote, then icing with a family “to die for” buttercream.

    1. Beyond Frosting

      Ummm that sounds amazing!!! I also would love to hear more about your family recipe for “to die for” buttercream!!

      1. Momina

        I didn’t even use sour cream and they still tasted great. I made 24 of them and my family of 5 finished them in 1 day. Absolutely good

Share a Comment

5 BAKE FROM SCRATCH SECRETS!
Subscribe to my newsletter and get my fav tips to take your cakes & cupcakes to the next level.
Skip to content