Carla Hall’s Very Vanilla Cupcakes Are Perfectly Moist Every Time
Cupcake liners help retain moisture and prevent the outer edges of cupcakes from becoming overly browned, Carla shares
There’s nothing quite like a perfectly moist vanilla cupcake topped with silky buttercream—and Carla Hall’s recipe delivers! Paired with her dreamy vanilla buttercream that whips up light and airy, these cupcakes are pure perfection for birthdays, celebrations or just because you deserve something sweet!
For more delicious recipes from Carla, check out her new cookbook, Carla Bakes: Sweet, Savory, and from the Heart, out September 8, 2026.
Reprinted with permission from Carla Bakes: Sweet, Savory, and from the Heart by Carla Hall with Lauren Chattman, copyright © 2026. Published by 4 Color Books, an imprint of Penguin Random House.
Total Time
Prep Time
Ingredients
- VERY VANILLA CUPCAKES:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 3/4 tsp. fine sea salt
- 1/2 tsp. baking soda
- 1/2 cup sour cream or whole-milk Greek yogurt
- 1/4 cup whole milk, at room temp.
- 8 Tbs. unsalted butter, melted and cooled
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs, at room temp.
- 1 Tbs. vanilla extract
- 2 cups Vanilla Buttercream (recipe follows)
- Blue food coloring (optional)
- Sprinkles (optional)
- ----------------------------------------
- VANILLA BUTTERCREAM:
- 16 Tbs. cold unsalted butter, cut into small pieces
- 3 cups confectioners' sugar
- 1 Tbs. pure vanilla extract or vanilla bean paste
- 1/2 tsp. fine sea salt
- 1/4 cup heavy cream
Instructions
PrintVANILLA BUTTERCREAM: In stand mixer fitted with paddle, beat butter on medium speed until creamy and lightened in color, stopping to scrape bowl as needed, 5 to 7 min. Add 2 cups confectioners' sugar and beat on low speed until incorporated. Add vanilla extract and salt, beating until well combined, about 1 min. Add 1 more cup confectioners' sugar and heavy cream, beating on low until incorporated. Stop to scrape down bowl. Increase speed to medium-high and beat until mixture is light and fluffy, 3 to 4 min.
VERY VANILLA CUPCAKES: Heat oven to 350°F. Line 12 cups of standard muffin tin with liners. In medium bowl, whisk together flour, baking powder, salt and baking soda. In separate small bowl or 1-cup spouted measuring cup, whisk together sour cream and milk until smooth.
In stand mixer fitted with paddle, combine melted butter, granulated sugar and brown sugar. Beat, starting on low speed and increasing to medium-high, until lightened in color and fluffy, 5 to 7 min., scraping down bowl once or twice as necessary.
On low, add eggs one at a time, scraping down sides of bowl after each. Add vanilla and continue beating until incorporated. Still on low, add flour mixture in three additions alternating with sour cream-milk mixture, beginning and ending with flour. Increase speed to medium and beat for 2 min., scraping down bowl once or twice, until thick and creamy. Using spoon or scoop, portion batter evenly among cupcake liners, filling each about 3/4 full.
Bake until tester inserted in center of middle cupcake comes out clean, 18–20 min. Let cupcakes cool in pan for 5 min., then transfer to wire rack, drape loosely with plastic, and let cool completely. Top cooled cupcakes with buttercream, either by spreading it with a small offset spatula or by scraping it into pastry bag fitted with round or fluted tip and piping swirly topknot onto each cupcake (if desired, brush one stripe of food coloring into pastry bag before filling with buttercream). Decorate with sprinkles, if desired.
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