Vanilla Texas Sheet Cake Cupcakes (No-Fail Recipe)

These moist Vanilla Cupcakes from scratch were inspired by a Texas Sheet cake Recipe from my favorite Mennonite cook book “Country Kitchen Favorites.” This Recipe for Vanilla Cupcakes has turned out perfectly every time for me, even when making large batches for parties! Extra fat from the sour cream makes these vanilla cupcakes perfectly soft and moist. Try frosting these Vanilla Texas sheet cake cupcakes with Salted Caramel Buttercream or Cream Cheese Frosting. You can also use these sheet cake cupcakes to make strawberry filled cupcakes!

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vanilla sheet cake cupcakes

Vanilla sheet cake cupcakes

marilynpeight
These moist sheet cake cupcakes and can be paired with a delicious salted caramel frosting or cream cheese frosting to make a treat you will get rave reviews for at a coffee date, play date, pot luck and more!
5 from 1 vote
Prep Time 30 minutes
Cook Time 20 minutes
Course Dessert
Cuisine American
Servings 2 dozen

Ingredients
  

  • 1 cup butter
  • 1 cup water
  • 2 1/2 cups all purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 large eggs, beaten
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract

Instructions
 

Preheat oven to 350.

  • In a small saucepan, melt butter with one cup of water over medium heat. Once the butter has melted stir to combine with the water, then remove from heat and allow to cool slightly.
  • In a large bowl, whisk flour, sugar, salt and baking soda together, then stir in beaten eggs, sour cream and vanilla extract. Add the warm (not hot) butter and water mixture and then stir gently to combine until there are no lumps remaining in the cupcake batter. Transfer the batter to a measuring cup or dish with a pour spout (you will need to work in batches unless you happen to have a large measuring cup that can hold all of the batter).
  • Line two 1 dozen cupcake pans with paper liners and fill each liner 1/2- 2/3 full with the cupcake batter. Bake in the center of the oven (I usually bake each pan on a separate rack and then I like to switch them half way through baking). Bake the cupcakes for 15-20 minutes or until the cupcakes are golden on top and a toothpick inserted in the center comes out clean.
  • Allow the cupcakes to cool completely and then frost with your frosting of choice such as the salted caramel buttercream or cream cheese frosting.

Notes

See below for step by step photos and notes on these vanilla sheet cake cupcakes! 
Keyword Vanilla cupcakes, salted caramel frosting, sheet cake cupcakes
Tried this recipe?Let us know how it was!

These cupcakes are best enjoyed fresh, but can be refrigerated for up to five days or frozen for up to three months in an airtight container.

Try these Strawberry Filled Vanilla Cupcakes for a variation of this recipe!

Ingredients needed for these vanilla sheet cake cupcakes: Flour, sugar, salt, baking soda, water (not shown), melted butter, vanilla extract, sour cream and beaten eggs.

Tip for fluffier cupcakes:

For fluffier cupcakes be sure to prevent over-mixing the batter. Once the lumps have disappeared the batter is adequately mixed.

Step 1: In a small saucepan, melt butter with one cup of water over medium heat. Once the butter has melted stir to combine with the water, then remove from heat and allow to cool slightly.

Step 2: In a large bowl, whisk flour, sugar, salt and baking soda together, then stir in beaten eggs, sour cream and vanilla extract. Add the warm (not hot) butter and water mixture and then stir gently to combine until there are no lumps remaining in the cupcake batter. Transfer the batter to a measuring cup or dish with a pour spout (you will need to work in batches unless you happen to have a large measuring cup that can hold all of the batter).

Note* The batter for these Texas sheet cake cupcakes will be thin.

Step 3: Line two 1 dozen cupcake pans with paper liners and fill each liner 1/2- 2/3 full with the cupcake batter.

What are some frosting options for these moist vanilla sheet cake cupcakes?

My Favorite frosting for these cupcakes so far has been the Salted Caramel Buttercream pictured below, we also enjoy fresh strawberry buttercream and cream cheese frosting on these vanilla cupcakes.

Step 3 continued: Bake in the center of the oven (I usually bake each pan on a separate rack and then I like to switch them half way through baking). Bake the cupcakes for 15-20 minutes or until the cupcakes are golden on top and a toothpick inserted in the center comes out clean.

Cool the cupcakes and then frost and enjoy!

Storage options for these vanilla sheet cake cupcakes:

These cupcakes freeze well, and if you wish to freeze them ahead of time for an event, I suggest freezing them without the frosting, then thawing them and adding the frosting once thawed or partially thawed. I like to keep my cupcakes refrigerated with cream cheese frostings, but during cooler weather months such as winter, fall and early spring, they will keep well on the counter for several days. During the summer you will need to keep the cupcakes refrigerated so that the frosting keeps its shape.

Feel free to pin this recipe for later and don’t forget to tag me on instagram to show off your own creation of this recipe. Thank you for your support!

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