Vanilla Cupcake Recipe
This homemade vanilla cupcake recipe isn’t short of pure vanilla flavor! The cupcakes are moist, and the buttercream is smooth and creamy. This is the perfect dessert for any occasion!
If you think vanilla cupcakes are boring, you’ve clearly been eating the wrong ones.
When done properly, homemade vanilla cupcakes are moist, tender, and full of vanilla flavor. I’m happy to report that these cupcakes tick all the boxes, and then some!
I topped these vanilla cupcakes with vanilla frosting to stick with the vanilla theme, but you’re welcome to use any flavor of frosting you’d like. You can even add a few drops of food coloring to transform the cupcakes into a special holiday treat.
This scratch recipe is almost as easy to prepare as a box mix, but with 10 times more flavor!
Recipe Ingredients
This truly is the best vanilla cupcake recipe, in terms of both results and ingredients. It uses everyday ingredients I always have on hand, which is perfect for last-minute entertaining.
Here’s a quick summary of the key ingredients needed to make them:
- Flour: Be sure to spoon the flour out of the bag and into your measuring cup. If you scoop the flour out of the bag with the measuring cup, you’ll end up compacting it and will measure out too much by mistake. I have a full post that explains more about the spoon and level method here.
- Unsalted butter: I always use unsalted butter for baked goods because the amount of salt in salted butters can vary between brands. You may use salted butter in the cupcake batter, but you will need to reduce the salt to 1/8 teaspoon.
- Sugar: You’ll need one cup of granulated sugar to make the cupcake batter. These cupcakes are sweet, but the sugar doesn’t outshine the vanilla flavor.
- Vanilla extract: The vanilla is the star of the show, so it’s important to use a good-quality bottle. Pure vanilla extract is preferred.
- Sour cream: Full-fat sour cream adds moisture to the cupcakes and also ensures they’re sturdy enough to hold a lot of frosting while still remaining light and fluffy.
- Heavy cream: Produces the richest vanilla frosting, but whole milk or half and half will also work.
How to Make Vanilla Cupcakes
This is such an easy vanilla cupcake recipe that bakers of all levels can master. I’ve provided detailed instructions in the recipe card at the end of this post, but here’s an overview of the baking process.
First, you’ll make the cupcakes:
- Prep the baking pan: Preheat the oven to 350°F. Line a 12-count muffin pan with cupcake liners. This recipe makes 14 cupcakes, so you’ll either need to use a second muffin pan or you can bake the cupcakes in batches.
- Combine the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Combine the wet ingredients: In another bowl, beat the butter and sugar until light in color and fluffy. This step may take about 4 to 5 minutes, so be patient! Then, add the eggs, vanilla, and sour cream.
- Finish the batter: Add the dry ingredients to the wet, taking care not to overmix the batter.
- Bake: Divide the batter among 14 cupcake liners and bake until a toothpick inserted in the center comes out clean.
While the cupcakes are cooling, you can make the vanilla frosting:
- Beat the butter: Using either a stand mixer fitted with a paddle attachment or a handheld electric mixer, beat the butter until smooth.
- Add the remaining ingredients: Add the confectioners’ sugar and vanilla and mix until combined, then mix in the heavy cream on low speed until smooth.
- Frost the cupcakes: Once the cupcakes have cooled completely, you may frost them. I have a full tutorial on how to frost cupcakes, if you need some assistance!
Can This Recipe Be Made in Advance?
Absolutely! The cupcakes can be baked 24 hours in advance. Let them cool completely, then store in an airtight container on your countertop. The frosting can be prepared 1 to 2 days in advance as well. Store in an airtight container and refrigerate until ready to use. Allow the frosting to come to room temperature on the counter, then frost the cupcakes.
The frosted cupcakes may be stored in an airtight container at room temperature or in the fridge one to two days ahead of time. If you store them in the fridge, I’d recommend letting them come to room temperature on the counter before serving.
Can the Sour Cream Be Substituted?
I highly recommend using full-fat sour cream in this vanilla cupcake recipe if at all possible. The cupcakes won’t taste like sour cream at all, it simply adds moisture to the cupcakes.
If you’re out of sour cream, you may replace it with an equal amount of plain Greek yogurt. In a pinch, buttermilk will work, just note that using buttermilk will somewhat alter the texture of the cupcakes.
Can This Recipe Be Used to Make a Cake?
Yes, you can bake the batter in one 9-inch round cake pan and increase the baking time to 30 minutes. For a layered cake, you may double the recipe or try my classic vanilla cake recipe instead.
Other Frosting Options
I paired these vanilla cupcakes with vanilla frosting, but you can top them with any flavor of frosting you’d like. Here are a few other options that you can try:
- Strawberry Frosting
- Peanut Butter Frosting
- Swiss Meringue Buttercream
- Chocolate Buttercream
- Ermine Frosting
- Coffee Frosting
Baking Tips
- Bring all of the ingredients (eggs, butter, sour cream, etc.) to room temperature for best results. This helps the batter come together more evenly and makes for a better cupcake.
- Only mix in the dry ingredients until just combined! Over mixing the batter can lead to dense cupcakes.
- Make sure to only fill each cupcake liner a little over halfway full. It won’t seem like much, but the cupcakes will rise quite a bit as they’re baking in the oven.
- You must wait to frost the cupcakes until they’ve cooled completely to room temperature. If you try to frost them when they’re still warm, the frosting will melt and slide off.
More Easy Cupcake Recipes to Make!
- Red Velvet Cupcakes
- Chocolate Cupcakes
- Chocolate Oreo Cupcakes
- Carrot Cake Cupcakes
- Pumpkin Cupcakes
Recipe Video
Vanilla Cupcakes
Ingredients
Vanilla Cupcakes:
- 1 ⅓ cups all-purpose flour spooned & leveled (165 grams)
- 1 ¼ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened (115 grams)
- 1 cup granulated sugar (200 grams)
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup full fat sour cream (120 grams)
Vanilla Frosting:
- 1 cup unsalted butter softened (230 grams)
- 3 cups confectioner's sugar (360 grams)
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream (30ml)
Instructions
To make the vanilla cupcakes:
- Preheat the oven to 350°F (180°C). Line a 12-count muffin pan with cupcake liners. Line a second muffin pan with 2 liners (this recipe will make 14 cupcakes). Set aside.
- In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a hand-held mixer, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Add in the sour cream and mix until fully combined.
- Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter.
- Scoop the batter into the cupcake liners, filling them a little over half way full. You should end up with exactly 14 cupcakes.
- Bake for 18 to 22 minutes or until a wooden toothpick inserted into the center of the cupcakes comes out clean.
- Remove from the oven and allow to cool for a couple of minutes. Remove all of the cupcakes from the pan and transfer to a wire rack to cool completely.
To make the frosting:
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a hand-held mixer, beat the butter on medium speed until smooth.
- Add in the confectioner's sugar and vanilla and mix on low until fully combined. Slowly add in the heavy cream and mix on low speed until the frosting is smooth and well combined.
- Frost the cooled cupcakes as desired.
Notes
????BEST CUPCAKE EVER – I LOVE IT OVER EVERY OTHER – MMMM SO GOOD !!!!!
whoever made this YOU’RE AN AMAZING BAKER
Made the tonight for my sister-in-law’s birthday tomorrow. These are amazing! I haven’t put icing on them yet…will be doing that tomorrow. I had to try a “blank” cupcake first and so glad I did. My new go to recipe!
Wow these were so good!! Just made them for my baby girl’s first birthday & they were so tasty & the frosting was very yummy too. Thanks for sharing!
Delicious cupcakes! Super easy to make and they had a great taste, I will definitely use this as my go to vanilla cupcake.
I love this recipe i made and i love the fact that there moist and fluffy. I have a question can i used pure cane sugar instead of granulated sugar? What is the difference between them?
They’re basically the same thing, so that’s fine!
I think I’m gonna try making these. I just made cupcakes with a different recipe, they were terrible.
Hope you enjoy the cupcakes, Gail!
How many calories are in this
I’m unsure of the nutritional information, but you can plug it into a calorie counting app or website to get an estimate.
Is the batter supposed to be quite thick? Tastes delicious, just on the thicker side.
Yes, it’s on the thicker side.
Absolutely brilliant recipe!
I used a vegan coconut sour cream and a nut based butter as we are DF and SF and they turned out brilliantly.
Would these be able to go into the freezer and thaw as needed, un-iced?
Thanks so much x
I have a 0% fat Greek yogurt, will this change the flavor of the cupcakes or should I just stick to sour cream
That would be fine!
My frosting just turned chunky when I tried this.
Sorry to hear that, Kyla. Was the frosting broken? Or were there lumps of butter/powdered sugar in it?
Hi! I’m going to try these out this weekend for my daughter and her friend for a sleepover. Would I be able to add any type of food coloring to the frosting or even the cake mix?
Yes, that’s fine! If you’re using liquid food coloring, you’ll want to avoid adding too much because it can thin out the frosting and batter. Gel food coloring is a better option if you’re wanting a dark/brighter color.
I’ve never truly found a vanilla cake recipe that I’m in love with. Unfortunately, this recipe didn’t change that for me. It was probably a matter of personal taste. I found the cake to be very dense and the icing to be beyond sweet. I highly recommend using half the amount of sugar that’s called for in the frosting. I have to say, everyone else that ate them seemed happy with them though. I think I’m picky. The search continues!
Hi there,
I’ll be making these tonight. Is there any brand of sour cream you recommended?
I always use Daisy, but any kind is fine!
Can i change the butter to vegetable oil?
I wouldn’t recommend it for this recipe.
Best. cupcakes. ever.
This was my first time baking cupcakes ever and, oh boy, I felt like a genius (credit to your genius haha). I love vanilla cupcakes, and these were some of the best I have ever tasted. My husband HATES vanilla cupcakes, but he humored me, tried one, and now he can’t get enough of them.
Thank you for the great start to a life of baking.
-Jen
So happy to hear that, Jen!
The best recepie
in the world
Love it
I never rate things, but this recipe is so good! My daughter and I made them – they are tasty and quick to make. Thank you!
Hi im baking these today and wanted permission to post the recipe and final results on my instagram account. Im no critic im barely a teen just sharing recipes. And full credits will be given.
Thank you.
You can feel free to share a picture and tag me!
I’m a newbie and I’ve tried multiple recipes…this one being my most recent…I think they are a tad too sweet and for the love of God- I cant get rid of the ‘corn muffin’ taste:(
Any advice?
You could probably reduce the sugar in the cupcakes down to 3/4 cup. Not sure what you mean about the corn muffin taste though?
Hi Danielle,
If I was to want make a cake instead of cupcakes would I need to double the recipe to fit two 9-inch cake pans? Also, would I need to double the frosting recipe as well?
Thank you
Yes, you would need to double the cupcake recipe. For the frosting, I would just multiply it by 1.5.
Is it possible to use this cupcake receipe to bake a 8 inch cake?
Yes, absolutely! I’m not sure on the baking time, but I would guess 30-35 minutes.
I loved the recipe. But felt a bit too sweet. Will cutting the sugar down to half affect the final result?
Thank you!
Was the frosting or cupcake too sweet? You could probably reduce the sugar in the cupcake down to 3/4 cup and the powdered sugar in the frosting down to 2 cups.
Hi Danielle.
I was wondering if I can switch the granulated sugar with regular sugar? Will it affect anything?
Do you mean white sugar? If so, granulated sugar and white sugar are the same.
And I also was wondering if I can use this recipe for my website in progress. I have asked other bakers for their recipe and they said yes as long as I give credit to them for making it.
Hi, Isy! Yes, that’s completely fine to use the recipe on your site with credit. Thank you for checking!
Hi, thanks for the recipe.
What can I use instead of sour cream?
You can use plain Greek yogurt.
I have tried this, was out of this world. Is it ok to use cake flour with this recipe?
I haven’t tried it, but I imagine you could. You’ll want to use a little more cake flour since it’s lighter, so I would probably use 1 and 1/2 cups.
How will the directions change if I make mini cupcakes, do you know? I assume just the cooking time, but maybe I should adjust the baking temp? any advice? Thank you!
No need to adjust the temperature, you can reduce the baking time to 10-14 minutes.
hi! can i ask can we use normal milk and not sour cream instead ?:)
You probably can, but it will change the texture and taste of the cupcakes.
Hey Danielle,
Stacy here, my frosting is well mixed however after applying it on the cupcakes, it keeps melting… it doesn’t stay in place… it’s almost greasy- like. Is there any way to make sure this doesn’t happen ?
Sorry to hear that, Stacy. Was your butter very warm when you mixed it up or piped it? Did you make any adjustments to the recipe?
I totally agree, and I found the sugar level in the cake far too sweet too.
Feel free to reduce the sugar if you prefer 🙂
Hands down the BEST vanilla cupcake recipe I’ve found. I only made the cupcakes (not the frosting). Thank you for the delicious recipe! This one’s getting saved!
Hello,
Can you easily double this recipe? Will it still work? Thanks.
Michele
Yes, that’s fine. Just be careful not to over mix the batter.
Everything is pretty good except for the frosting sugar level… I put 200g instead of 360g and it was already extremely sweet… my teeth hurt lol.
Next time I will try to go even less on the sugar.
Thanks for the recipe though! Very detailed for newbies to try!