Wholesome, moist, and delicately sweet White Sonora Vanilla Cupcake recipe, perfect for birthdays or any celebration. White Sonora wheat has a mild, slightly nutty flavor and soft texture, making it ideal for a tender-crumb cupcake.

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Yield: 12 standard cupcakes
Texture: Moist, tender crumb
Flavor: Subtly sweet with warm vanilla notes

Cupcake Ingredients:

150 g White Sonora wheat flour, sifted

1 ½ teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon fine sea salt

113 g unsalted butter, softened

100 g organic cane sugar

2 large eggs, at room temperature

½ cup whole milk, at room temperature

60 g plain whole milk yogurt or sour cream

2 teaspoons pure vanilla extract

Cupcake Instructions:

Preheat your oven to 350°F (175°C)

Mix dry ingredients - In a medium bowl, sift White Sonora flour, add baking powder, baking soda, and salt. Whisk to combine.

Cream butter & sugar: In the bowl of a stand mixer, beat the butter and sugar together until light and fluffy (about 2–3 minutes) 

Add eggs, beat until incorporated, scrape down side as needed

Mix in milk, yogurt, and vanilla, until combined

Add half the dry ingredients to the wet, mix until incorporated, then add the rest of the dry ingredients, mix until incorporated.Do not overmix.

Remove bowl from mixed and scrape side with a spatula to make sure all ingredients are mixed together

Line a 12-cup muffin tin with paper liners

Fill cupcake liners about ¾ full

Bake for 18–22 minutes, or until a toothpick comes out clean

Cool in the pan for 5 minutes, then transfer to a wire rack.

Cool completely before frosting and decorating

Whipped Vanilla Frosting Ingredients:

113 g unsalted butter, softened

60 g cream cheese, softened (optional, adds tang and richness)

150–200 g powdered sugar, sifted (adjust to sweetness preference)

1–2 tablespoons (15–30 ml) whole milk

1 ½ teaspoons (7 ml) pure vanilla extract

Pinch of fine sea salt

Frosting Instructions:

Beat butter and cream cheese until smooth and fluffy (2–3 minutes).

Add powdered sugar gradually while beating on low speed. Use 150 g for mild sweetness; increase to 200 g if you prefer sweeter.

Add vanilla, milk, and salt. Beat on high for 1–2 more minutes until light and creamy.

Pipe or spread onto completely cooled cupcakes.

Tips:

Do not overmix the batter once the flour is added to ensure a tender crumb.

Store frosted cupcakes in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving.

For extra flavor, you can infuse the milk with a split vanilla bean (let it steep, then cool before use).