Whole wheat vanilla cupcakes that have the most light and tender crumb. You’ll never know they are 100% whole wheat. This is a small batch that makes just 6 cupcakes, perfect for small birthday parties or celebrations.
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Cupcakes and cakes are must-have recipes, especially when it comes to celebrating. If you’re like us and like to celebrate with more nutritious cakes made with whole wheat flour, we got you! From these vanilla cupcakes, chocolate cupcakes, vanilla cake, chocolate cake, banana cake and more.
How To Make Whole Wheat Cupcakes Fluffy
The trick to making light and fluffy whole wheat cupcakes is to use the right type of whole wheat flour.
Flour ground super fine from soft white wheat, sometimes called whole wheat pastry flour or all purpose whole wheat flour is the best option for cupcakes.
Soft white wheat is a lower protein wheat that is ideal for softer baked goods. It is what refined cake flour is made from, but we want the whole version.
Milling your own flour from wheat berries or buying high quality flour is going to give you the most amazing results. This soft white wheat flour from Janie’s Mill is the only flour we have found that comes close to producing the same results as fresh milled.
Ingredients and Substitutions
- Soft white wheat: Soft white wheat flour makes the very best cupcakes, especially if it is fresh milled. Spelt is also a great option. We have also had great results using fresh ground hard white wheat.
- Baking powder: Double acting baking powder works best.
- Salt
- Oil: We usually use avocado oil or olive oil, but any oil you bake with should work.
- Sugar: We like to use raw granulated cane sugar.
- Egg
- Sour cream: Full fat sour cream
- Vanilla
- Milk: Whole milk is our go-to.
Milk and sour cream substitute: You can substitute the milk and sour cream for buttermilk. So you would omit the sour cream and milk and use ¼ cup of buttermilk. Add it when the recipe calls for the milk.
See recipe card for quantities.
Variations
- Add a couple tablespoons of sprinkles to the batter after mixing for funfetti cupcakes.
Instruction Photos
Overview of instructions with photos. See recipe card for quantities and full instructions.
Step 1: Stir the dry ingredients together in a small bowl.
Step 2: Use an electric mixer or whisk to combine the oil and sugar in a medium mixing bowl.
Step 3: Add the egg and beat until lightened in color and thickened, about 1-2 minutes. It is very important that you beat the egg in really well to help the cake rise properly.
Step 4: Add the sour cream and vanilla extract, stir just until combined.
Step 5: Add the dry ingredients to the wet ingredients, pour the milk in while mixing on low speed.
Step 6: Beat for about 20-30 seconds or until well combined and smooth.
Step 7: Divide the batter evenly between 6 standard size paper lined muffin cups.
Step 8: Bake at 350°F for 17-19 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Best Frosting for Vanilla Cupcakes
The traditional way to serve a cupcake is with frosting on top.
If you like a frosting that isn’t too sweet, cream cheese or whipped cream frostings are great, we have several recipes listed below:
- Honey cream cheese frosting (shown in the photos)
- Whipped cream cheese ganache
- Dark chocolate frosting
- Coffee whipped cream frosting
- Lemon frosting
Filled cupcakes
We sometimes like to make our cupcakes a little gourmet and add a filling inside before topping with frosting.
To fill a cupcake you need to cut a little bit of the center out of the cupcake. You can do this while they are still slightly warm or cooled. Use a round teaspoon measuring spoon to scoop out the middle or you can get a special cupcake corer tool. You can place the scooped out cake back on the cupcake after they are filled or you can eat them like little cake snacks 😁.
Filling Ideas
- Store bought pie filling or homemade fruit sauce
- Caramel
- Ganache
- Coconut pecan filling
- Lemon curd or any citrus curd
- Vanilla or chocolate pudding
Storage
Store unfrosted cupcakes covered at room temperature for 2-3 days. The tops might go sticky. We have not figured out a remedy for this. If you know of one we would love to hear it.
Store frosted cupcakes covered in the refrigerator for 3-4 days.
How to Freeze
Freeze cooled, unfrosted cupcakes wrapped individually in plastic wrap or in a freezer safe bag for up to 3 months. Thaw at room temperature.
To freeze frosted cupcakes, place on a tray and freeze for 1-2 hours or until solid. Wrap in plastic wrap and freeze for up to 3 months. Unwrap and thaw covered in the refrigerator.
Tips From Our Kitchen
Make sure to beat the egg properly (until lightened in color and thickened, at least 1 minute). This helps the cupcakes rise.
To avoid dry cupcakes, don’t over bake.
Cool completely before frosting.
As always, we suggest, fresh ground flour to give you the best texture, flavor and nutritional value.
Related Recipes
📖 Recipe
Whole Wheat Vanilla Cupcakes (small batch)
Ingredients
- ½ cup (60 g) soft white wheat flour whole wheat pastry flour
- ½ teaspoon baking powder double acting
- ⅛ teaspoon sea salt
- 2 tablespoons (24 g) oil avocado or olive
- ⅓ cup (70 g) granulated cane sugar
- 1 large egg
- 2 tablespoons (30 g) sour cream full fat
- 1 teaspoon vanilla extract
- 2 tablespoons (30 g) whole milk
Instructions
- Preheat the oven to 350°F with the rack in the center or upper third position.
- In a small bowl stir together ½ cup (60 g) soft white wheat flour, ½ teaspoon baking powder and ⅛ teaspoon sea salt.
- In a medium mixing bowl using an electric mixer, mix 2 tablespoons (24 g) oil and ⅓ cup (70 g) granulated cane sugar together on low speed until combined.
- Add 1 large egg and beat on high speed for 1-2 minutes, or until it is lightened in color and thickened.
- Add 2 tablespoons (30 g) sour cream and 1 teaspoon vanilla extract, mix on low speed just until combined.
- Add the dry ingredients to the sugar mixture, start the mixer on low speed and pour in 2 tablespoons (30 g) whole milk while mixing.
- Mix on low speed until combined, scrape down the sides of the bowl. Mix on medium speed for 20-30 seconds or until well combined.
- Divide the batter evenly between 6 paper lined standard size cupcake cups.
- Bake for 16-19 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Transfer the cupcakes to a cooling rack, cool completely before frosting.
Nutrition
We calculate these nutritional facts using an estimate and they can vary drastically between ingredients used and measuring technique. So, they are not intended for medical use.
Valery Schmidt
Made these today for a Bible school event. They turned out amazing! I was so surprised because I haven’t tried making cupcakes yet with fresh milled flour but this recipe is awesome! Light and fluffy. I topped them with the whipped lemon frosting which I had to try not to eat by the spoonful. That stuff is to die for.
WholeWheatKitchen
We’re so happy they turned out for you! Thank you for telling us, we love hearing from the people that make our recipes!