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Better than Store Bought Vanilla Cupcakes

Print Recipe
An easy vanilla cupcake recipe that will blow your socks off
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 2 minutes
Servings 12 cupcakes

Ingredients

Vanilla Cupcakes

  • 1 ⅔ cup cake flour
  • 1 cup granulated sugar
  • 1 ¾ tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 cup canola oil
  • 3 egg whites room temperature
  • 1 tbsp vanilla extract
  • 1 cup sour cream or plain greek yogurt

Buttercream frosting

  • 1/2 cup butter softened
  • 3 cups icing sugar sifted
  • 1/2 tsp vanilla extract
  • 1 tsp almond extract
  • pinch of salt
  • 3-4 tbsp milk
  • food colouring optional

Instructions

  • Preheat oven to 350°F. Line a cupcake tin with cupcake liners.
  • Sift together the flour, sugar, salt, baking soda and baking powder into a larger bowl and whisk to combine.
  • Whisk together the egg whites until foamy, then add the oil, vanilla extract and sour cream/greek yogurt. Pour the dry ingredients into the wet and mix until combined.
  • Distribute the batter evenly into the prepared cupcake tins, filling each cup only 2/3 of the way so that the cupcakes don't create domes when baking. You may need to use an extra cupcake tin if there is extra batter.
  • Bake for 18-20 minutes or until a toothpick inserted in the middle of a cupcake comes out clean and they are springy to the touch.

Buttercream Frosting

  • Using an electric mixer, combine the butter with two cups of icing sugar until fluffy.
  • Combine in the remaining cup of icing sugar and salt. Add in the vanilla and almond extract and mix to combine.
  • Add in the milk, a tablespoon at a time until you reach a desired consistency.
  • If desired, add in your food colouring or white icing colour.
  • Use a knife or a piping bag fitted with a decorating tip to spread icing on cooled cupcakes.

Notes

  • Make your own cake flour by measuring 1 cup of all purpose flour, removing 2 tablespoons, and replacing with 2 tablespoons of cornstarch. Sift together 2 times and whisk to fully combine before adding to the recipe (note that the recipe calls for 1 2/3 cup cake flour, so you will need to adjust accordingly).