If you’re dreaming of bakery-style treats without the fuss, these Easy & Moist Cupcakes should absolutely be your go-to recipe. Fluffy, tender, and delightfully versatile, this is the kind of cupcake you’ll want to make for every occasion—from birthday parties to midnight cravings. The secret? A perfect balance of pantry staples like sour cream and real butter, plus a gentle mixing method that delivers cakes that are soft, flavorful, and never dry. Whether you’re a confident baker or just starting out, this recipe guarantees delicious results every single time.
Ingredients You’ll Need
Ingredients You’ll Need
What makes these Easy & Moist Cupcakes truly stand out is how just a few simple, everyday ingredients come together to create magic. Each one serves an essential role: giving structure, richness, tenderness, and that classic cupcake flavor everyone loves.
- All-purpose flour: Provides the perfect structure that keeps your cupcakes fluffy but not dense.
- Baking powder: Lifts the batter, ensuring your cupcakes have that airy, soft crumb.
- Salt: Brings out all the other flavors—don’t skip it, even in sweet recipes!
- Unsalted butter (softened): Gives richness, flavor, and locks in moisture for that signature melt-in-your-mouth bite.
- Granulated sugar: Not just for sweetness—it helps cupcakes brown and stay moist.
- Large eggs: Bind the batter and add extra fluffiness as they bake.
- Vanilla extract: Infuses the cupcakes with a warm, cozy aroma and classic taste.
- Whole milk: Adds moisture and tenderness, keeping cupcakes soft and light.
- Sour cream: The magic ingredient! It creates an extra moist and tender crumb you’ll love.
How to Make Easy & Moist Cupcakes
Step 1: Prep the Oven and Muffin Tin
Start by preheating your oven to 350°F (175°C). Line a standard 12-cup muffin pan with your favorite cupcake liners. This not only helps with easy release, but also adds a fun pop of color. Properly preheating gives your Easy & Moist Cupcakes the best rise right from the get-go.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures the leavening is evenly distributed, which means every cupcake will bake up perfectly fluffy. Set aside—you’re just a few steps away from cupcake bliss!
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened unsalted butter with the granulated sugar on medium-high speed for about 2–3 minutes, until the mix becomes light in color and fluffy in texture. This creaming process adds air, which leads to the super tender crumb that Easy & Moist Cupcakes are known for.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition to fully incorporate. Next, mix in the vanilla extract. This ensures every bite is perfectly rich and aromatic—never eggy, always delicious!
Step 5: Create Milk and Sour Cream Mixture
In a small bowl, whisk together the whole milk and sour cream. Combining them beforehand makes it easier to alternate with the flour later, keeping your batter consistent and ensuring those Easy & Moist Cupcakes stay luxuriously soft.
Step 6: Blend Wet and Dry Ingredients Together
Add the dry ingredients to the butter mixture in three parts, alternating with the milk-sour cream mixture. Start and end with the dry ingredients. Mix just until everything is combined—resist the urge to overmix, as it can make cupcakes tough instead of tender.
Step 7: Fill and Bake
Divide your batter evenly among the cupcake liners, filling each about two-thirds full. Pop the tray into the preheated oven and bake for 18 to 20 minutes. When a toothpick inserted into the center comes out clean or with just a few moist crumbs, your Easy & Moist Cupcakes are ready to come out!
Step 8: Cool and Frost
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to finish cooling completely. Don’t rush this part—a cooled cupcake holds onto its moisture better and is the perfect canvas for any frosting you love.
How to Serve Easy & Moist Cupcakes
Garnishes
Dress these Easy & Moist Cupcakes up or down! Classic vanilla buttercream is always a winner, but don’t be afraid to add fun touches like sprinkles, a drizzle of chocolate ganache, or a fresh berry on top for a pop of color and flavor. If you’re feeling fancy, a dusting of powdered sugar is quick and pretty too.
Side Dishes
Though cupcakes are stars on their own, you can make dessert time extra memorable with simple sides. Try serving alongside cold glasses of milk, bowls of fresh fruit, or even a scoop of vanilla ice cream. If it’s a special occasion, a platter of cut strawberries or a refreshing fruit salad can really set the scene.
Creative Ways to Present
Bring out your inner artist! Arrange Easy & Moist Cupcakes on a tiered cake stand for a stunning centerpiece, or present them in decorative wrappers for parties. For a fun twist, set up a cupcake decorating station with different frostings and toppings, letting guests garnish their treats exactly how they like.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store leftover Easy & Moist Cupcakes in an airtight container at room temperature for up to three days. Keep them away from heat and sunlight to ensure every bite stays moist and fresh. If you’ve already frosted them, try separating layers with parchment paper so the tops stay beautiful.
Freezing
Freezing is a lifesaver if you want to make Easy & Moist Cupcakes ahead of time! Freeze unfrosted cupcakes by wrapping each tightly in plastic wrap, then placing them in a zip-top bag. They’ll keep well for up to two months. Thaw on the counter for an hour, then frost and enjoy as if they were freshly baked.
Reheating
To bring cupcakes back to that “just baked” warmth, pop them in the microwave for about 10 seconds (unfrosted) or let them sit at room temperature until they reach your preferred temperature. A little heat revives their softness, perfect for those mornings or afternoons when you crave a fresh treat.
FAQs
Can I make these Easy & Moist Cupcakes ahead of time?
Absolutely! Bake the cupcakes a day in advance and store them at room temperature in an airtight container. For longer storage, freeze the unfrosted cupcakes as directed—they taste just as perfect when thawed and frosted fresh.
What’s the secret to getting the cupcakes extra moist?
It’s the combination of sour cream and whole milk that keeps these cupcakes tender and moist. Also, being careful not to overmix your batter preserves a soft crumb—each step in the recipe is designed for maximum moisture!
Can I add flavors or mix-ins to the batter?
Definitely! Add lemon zest, a splash of almond extract, or even fold in mini chocolate chips for fun variations. The base recipe for Easy & Moist Cupcakes is incredibly adaptable, so don’t hesitate to make it your own.
Is there a dairy-free alternative for this recipe?
You can try swapping in dairy-free butter, plant-based milk, and non-dairy yogurt for the sour cream. While the texture may change slightly, you’ll still get delicious results and those signature Easy & Moist Cupcakes.
How do I know when the cupcakes are perfectly baked?
Keep a close eye on the clock and use the toothpick test: At 18 minutes, insert a toothpick into the center of a cupcake. If it comes out clean or with just a few crumbs, they’re ready—overbaking dries them out, so check early!
Final Thoughts
If you’re looking for an easy, crowd-pleasing recipe that guarantees bakery-quality treats at home, these Easy & Moist Cupcakes are just the ticket. Whether it’s your first batch or your hundredth, this recipe never disappoints—give it a try, share with friends, and watch these sweet, fluffy delights disappear before your eyes!
Print
Easy & Moist Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These easy and moist cupcakes are a delightful treat for any occasion. With a tender crumb and a rich buttery flavor, they are perfect for both casual snacking and special celebrations.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1/4 cup sour cream
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Mix wet ingredients: In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then mix in the vanilla extract.
- Combine ingredients: Whisk together milk and sour cream. Alternate adding dry ingredients and milk mixture to the butter mixture, mixing until just combined.
- Bake: Divide batter among cupcake liners and bake for 18 to 20 minutes until a toothpick comes out clean. Cool before frosting.
Notes
- Try frosting with vanilla buttercream, chocolate ganache, or cream cheese frosting.
- For flavor variations, add lemon zest or almond extract.
- To make chocolate cupcakes, substitute 1/3 cup of flour with unsweetened cocoa powder.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 16g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 45mg
