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
I weighed everything instead of using cup measurements, but these still came out very dense. The flavor was great, however!
Hi there, I was wondering a substitute for butter that I could use. Could I use olive oil or yogurt?
I would really recommend butter in this recipe. You could probably use oil, but it will change the taste and texture of the cupcakes.
So yummy! We didn’t have sour cream on hand so used strawberry greek yogurt instead. So good! We also blended 4-5 frozen strawberries (that I warmed up in the microwave first) into the frosting and we had STRAWBERRY VANILLA cupcakes, so good! Thank you for the recipe!
I only have low fat sour cream on hand. Think that’ll work okay?
That should be fine.
Made these today with our grandkids (ages 8 and 4). Followed the recipe exactly. The only thing we did differently was make mini cupcakes – which are perfect for the kids – and a form of portion control for me. 🙂 Turned our really well. The kids started eating them before frosting – so that’s a good sign too.
Thank you for this recipe.
Could I used greek yogurt in place of sour cream? I don’t have south cream on hand and am trying to avoid the grocery store but want to make a little treat for my kids for St. Patty’s day. Thank you!
Yes, that would be fine!
Hi I have made these cupcakes numerous times and have turned out great!! If I wanted to make a two layered sheet cake should I double the recipe?
It depends on the size of your pans. It would probably be best to double it for a layered cake though.
I love these cupcakes so thank you.
Do you think I could make them ahead and freeze them (with out frosting)?
Yes, that would be fine! You can just thaw them to room temperature before you frost them.
I absolutely love this recipe… would adding cocoa powder affect the overall result?
It would likely dry out the cupcakes. I do have a chocolate cupcake recipe here.
Can I substitute almond extract for the vanilla?
You could substitute 1/2 teaspoon of almond extract for 1/2 teaspoon of the vanilla extract. I wouldn’t recommend using much more almond extract than that though, since the flavor is strong.
I was very happy with the cupcake. I think they were a tad too sweet, but that’s the only thing I would change. The icing however wasn’t very good. I just couldn’t get the taste right. I even used some good quality vanilla extract. I’ve never been able to master icing anyways.
Attempted twice. My teenager who is a newbie to baking, was able to do it perfectly. I didnt have sour cream, so I had to make it using a random online sour cream recipe. The recipe is sooo perfect and easy. Agreed with you that sour cream is far better than milk. The best ever cupcake, better than those sold outside.
Thank you so much Danielle!
I made these and the chocolate cupcakes before and they came out great!! I want to make them again for a baby shower ,can I double the recipe instead of making separate batches ? Will the texture be the same?
Yes, absolutely! It will make quite a bit of batter so just be careful not to overmix it when you add the dry ingredients.
I have made these before and they were amazing! I want to use this for an actual cake. Think I could use the same recipe doubled and make a cake?
Yes, you can double the recipe to make a layer cake.
Danielle…. Girrrllllll
I made these cupcakes yesterday for the kids to share today for Valentines day, and they turned out great!!!!,
Let me start by letting you know that I am a complete novice when it comes to baking, (don’t know what possessed me to think of baking) As a matter of fact, I don’t have a mixer only an immersion blender which took some work mixing the wet ingredients. Regardless of this fact, I followed the recipe to T no additions or subtractions .Girl, Girl, Girrrl they turn out so delicious, moist, simply perfection! You make me feel l could do this baking thing?I am loving myself! The best compliment came from sons who starred at me in amazement and said “Mom this is so yummy”. Of course it was a hit at the school the kiddos loved it and I got a request to bake for the fundraiser. I very seldomly write reviews but I would be doing a disservice if I didn’t , Looking forward to trying other recipes.
Thank you! So glad the cupcakes turned out great for you!
I made these last night and they turned out fabulous! I love the flavor and texture. I made 12 instead of 14 like the recipe called for and they did kind of spill over from being too filled, so make sure you make 14 if you want them pretty. I didn’t frost them and thought they were just the right amount of sweet, the flavor and texture kind of remind me of madeleines.
Made these for my daughters school cake walk. I substituted lemon extract for vanilla in the icing and LOVED how it tasted. I’m usually the person who scrapes all the frosting off a cupcake, but this one i wanted to eat with a spoon.
I loved the cupcake I was told it was amazing not a fan of the frosting though.
I made these over the Christmas season, along with the buttercream frosting. I was so proud of myself. They turned out better than I could’ve ever hoped for. Thank you for making me look like a baking champion! This is an excellent recipe and a very helpful website.
Can i skip the sugar
I wouldn’t recommend it for this recipe.
I tried these for my son’s birthday and while the flavour was great, they turned out really dense. I tried again and they were still very dense. I’m a pretty competent and confident baker but I couldnt make this one work for me. If I were to try this again, I’d probably add a bit of baking soda, as with most other cupcake recipes I’ve used.
Sorry you didn’t like the cupcakes, Erin. Did you make sure to spoon and level your flour too? Since these are made with sour cream they aren’t quite as light as other cupcakes too 🙂
Question: this might be a silly one but If using cake flour, will I need to omit anything? (I.e. baking powder) Thank you! These look divine by the way 🙂
You won’t need to omit anything, but cake flour is lighter than all-purpose so you’ll want to use a little more. I would probably use 1 and 1/2 cups of cake flour.
Hi, I’ve made these a few times and it’s a great recipe! I was wondering if you think it would be possible to use this batter to make a cake? Maybe like an 8″ round?
Yes, absolutely! I’m not sure about the baking time but I would guess 30-40 minutes for an 8-inch round cake pan.
Do you think you would double the recipe for a 2 layer cake?
Yes, I would double it for a layered cake.
Made these today…overall they were good. Taste wise, they were good. The only real issue I had was the very center of all of them didn’t rise as much as the outside. No, they didn’t fall after the fact, this was how they cooked. At first I thought the middle wasn’t fully baked but the toothpick came out clean and they sprung back when I touched them. I left them in 2 more minutes and by that time the edges browned but the center stayed put. After tasting them the edges have a bit of a crunch, which doesn’t bother me, and the center was fine. The only thing I can think of is my baking powder might be nearing its expiration. Not sure these will be my go to cupcakes, but I will try them again with different baking powder. Thanks for the recipe.
Hi, Cindy! It may have been the baking powder, like you mentioned. You can mix a little bit of baking powder with some warm water, if it bubbles then it’s still fresh.
Do you have to use sour cream in this recipe?? If not can I replace it with either whole milk or heavy cream and how much??
Yes, the cupcakes won’t turn out right if you omit it. You could probably use whole milk, but keep in mind the cupcakes won’t be as moist and it will change the texture too.
Does milk not need to be added? I’m looking over the recipe and I compared it to other and this one doesn’t have milk. Why?
I didn’t find it necessary for these cupcakes, the sour cream replaces it and helps keep the cupcakes moist.
Mine turned out super dense and can’t figure out why
Sorry the cupcakes didn’t turn out well for you, Jessica. Did you make sure to spoon & level the flour? And did you make sure not to overmix when adding the dry ingredients?
I am trying this recipe for two reasons—(1) I wanted some sweet dessert that was homemade, & (2) I had no baking cocoa in my cupboard!! I hope they’re as good as the comments I’ve read. I love to bake!!!
These turned out so good. Made them with my daughter and they might be the nicest thing I’ve ever baked.
I made these yesterday and they turned out amazing. They are moist, super flavourful and have a nice texture. I reduced the sugar by 1/4 cup and they were perfect. My new go to recipe. Thanks!
I just made these… they came out perfect! I did forget to mix the sour cream at the right time so I added it after I had already mixed in the flower… and they baked fine after all! 😀 I would like them to be sweeter. However, for those of you who will put some frosting on, it will be sweet enough. The texture is fluffy, spongy and light with a nice crust on top and golden bottom. They separate easily from the paper and are not oily on your hands. My husband loved them!
Why do you need the sour cream?
The sour cream adds moisture and makes the cupcakes softer.