Vanilla Cupcakes with Cream Cheese Frosting
Tender, moist vanilla cupcakes made with sour cream and cornstarch for a delicate crumb, topped with tangy cream cheese frosting. The sour cream adds subtle richness while cornstarch keeps these cupcakes impossibly soft. Perfect for birthdays, celebrations, or any occasion calling for a classic cupcake. This version balances vanilla flavor without overwhelming, letting the frosting shine as the star.
Ingredients
- 9 tablespoon butter, at room temperature
- 1 ½ cup sugar, granulated
- 3 egg, at room temperature
- ½ cup sour cream, at room temperature
- 1 teaspoon vanilla extract, pure
- 1 ½ cup all-purpose flourcake flour0.875:1gluten-free
produces even more tender crumb
- 2 ½ tablespoon cornstarch
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 ½ stick butter, at room temperature
- 8 ounce cream cheese, at room temperature
- 6 ounce powdered sugar, sifted
- 1 teaspoon vanilla extract, pure
Instructions
- 1
Preheat oven to 662°F.
- 2
Line muffin pans with paper liners.
- 3
Cream butter and sugar on high speed until light and fluffy.
- 4
Add eggs one at a time on medium speed, then add sour cream and vanilla, scraping sides until smooth.
- 5
Sift flour, cornstarch, salt, and baking soda together in a bowl.
- 6
Add dry ingredients to wet mixture on low speed until just combined.
- 7
Fill cupcake liners to the top with batter.
- 8
Bake in oven center for 20 to 30 minutes until a toothpick comes out clean.
- 9
Cool cupcakes to room temperature.
- 10
Beat butter, cream cheese, powdered sugar, and vanilla on low speed until smooth.
- 11
Spread or pipe frosting generously onto each cooled cupcake.
Tips
Ensure all ingredients are at room temperature before mixing; this helps emulsification and creates a lighter, fluffier batter with better rise.
Do not overmix the batter after adding dry ingredients; mix only until just combined to avoid overdeveloping gluten and toughening cupcakes.
Frost cupcakes only after they have cooled completely; warm cupcakes will melt the frosting.
Good to Know
Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate frosted cupcakes for up to 4 days. Unfrosted cupcakes freeze well for up to 3 months.
Bake cupcakes up to 1 day ahead and store unfrosted in an airtight container. Make frosting up to 2 days ahead, refrigerate, then bring to room temperature and re-whip lightly before using.
Serve at room temperature for best vanilla flavor. These pair well with milk, coffee, or tea. Ideal for parties, potlucks, or casual gatherings.
Common Mistakes
Use room-temperature ingredients to avoid a broken or grainy batter that bakes unevenly.
Do not open oven door before 20 minutes to prevent cupcakes from sinking or baking unevenly.
Do not overmix batter after adding flour to avoid dense, tough cupcakes with tunneling.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
FAQ
Can I make these cupcakes without an electric mixer?
Yes. Cream butter and sugar vigorously by hand for 3-5 minutes until pale and fluffy. Whisk eggs and sour cream together, then fold into butter mixture. Fold in dry ingredients gently until just combined. Results may be slightly less fluffy than mixer-made cupcakes.
What if I don't have cornstarch?
Replace cornstarch with an equal amount of additional all-purpose flour. The cupcakes will be slightly less tender but still good. Alternatively, use 1 tablespoon cornstarch and increase flour to 1.625 cups for a middle ground.
How long do unfrosted cupcakes keep?
Unfrosted cupcakes stay fresh in an airtight container at room temperature for 2 days. Wrap individually and freeze for up to 3 months. Thaw at room temperature before frosting. Frosted cupcakes keep refrigerated for up to 4 days.