1-First Steps: Getting Started Start by preheating your oven to 350°F (175°C) and lining a cupcake pan with paper liners this sets the stage for even baking and helps your simple vanilla cupcakes release easily. In one bowl, sift together the all-purpose flour, granulated sugar, baking soda, baking powder, and kosher salt; whisking them blends everything smoothly. In another bowl, whisk the sour cream, whole milk, vanilla extract, melted unsalted butter, and egg whites until they’re well combined, creating that moist base.

2-Mixing and Baking: Now, add the wet mixture to the dry ingredients and whisk gently until just combined over-mixing can make your cupcakes tough, so keep it light! Fill the liners about two-thirds full to avoid overflow, then pop them into the oven for around 18 minutes. You’ll know they’re done when they’re springy to the touch and a toothpick comes out clean don’t forget to rotate the pan halfway through for even results.

Once baked, let the cupcakes cool completely on a wire rack before moving on. For the buttercream, use a stand mixer with a paddle attachment to cream the room-temperature unsalted butter until it’s fluffy. Add the sifted confectioners sugar in two batches, mixing well each time, then incorporate the kosher salt, whole milk, heavy cream, and vanilla extract to get that perfect, pipeable frosting.

3-Finishing Touches: After the cupcakes are cool, pipe on the buttercream for a professional look it only takes a few minutes and adds so much to your moist vanilla cupcakes. If you’re feeling creative, this is where you can add sprinkles or other toppings. Remember, the total time is just 35 minutes, yielding about 16 cupcakes, making it a breeze for busy schedules. As a fun tip, try our blueberry banana muffins for a fruity twist on this technique!