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 haven’t made these yet but I plan to today.
Would like to know if they can be frozen?
Thank you
Yes, absolutely! You can thaw them overnight in the refrigerator, then bring to room temperature the next day before frosting them.
I made the first batch exactly as stated with the exception of using 0% fat Greek yogurt (Fage Total, it´s thick and creamy, expensive but great for baking or cooking). I got 14 cupcakes and they were fabulous. Made them for my husband´s birthday and didn´t frost or ice them cos he doesn´t like stuff too sweet but I filled them with a dollop of black cherry preserves and they were out of this world. I doubled the second batch (again with the yogurt) and made 12 cupcakes and a 9 1/2 inch round springform. I think the oven was a bit too hot and it didn´t help that the pan was dark cos I overbaked the cake a bit at 35 minutes, should´ve checked on it sooner. The cake was a bit short so think I´d use an 8 inch next time- but there will deffo be a next time, great recipe. Thanks for sharing 😀
perfect ! best recipe . always turns out delicious. Thank you for sharing
Hi,
My cupcakes sunk ? but still tasted amazing! Could this be because I only used liners without a muffin pan?
Thanks,
Gaby
Sorry to hear that, Gabby. It could be because you just used the liners, the pan does help the cupcakes keep their shape.
I absolutely loved the flavor of these cupcakes but I used my phone for the recipe so I didn’t notice or pay attention to the light pink words that said “spooned and leveled” next to the flour. Since I scooped it out using the measuring cup and then leveled it, they came out very dense. I was disappointed they weren’t fluffy but after reading comments realized it may be that I added too much flour. I used a homemade marshmallow frosting with these and received many compliments for the cupcakes. I can’t wait to try it again but actually spoon and level the flour.
Sorry about that, Sandy. I’ll see if I can make that link a little darker. I’m glad you liked the taste of the cupcakes though!
Hi there, is there any substitute for Baking powder?
You can mix together 1/2 teaspoon baking soda and 1 teaspoon cream of tartar, then measure out 1 and 1/4 teaspoons for a homemade baking powder substitute.
Is this recipe like others where everything (milk, eggs, sour cream) needs to be room temperature as well? For some reason, I think this changes the taste. I’m not too big on letting the milk or sour cream become warm.
If a recipe calls for room temperature butter, it is a good practice to use room temperature ingredients. As long as your house isn’t too warm and you don’t let them sit out too long it won’t affect the taste of the cupcakes.
Would it be okay to use cake flour instead of all purpose and if so how much?
That would be fine. Cake flour is lighter than all-purpose flour though, so if you use cake flour you’ll want to use 1 and 1/2 cups.
Hi, Does it has to be full fat sour cream? or any sour cream will do?
Full fat is best, but any kind will be fine.
Liked the flavour of the cupcakes however, they hardly rose and were not fluffy; more on a dense side.
When mixing the butter with sugar it turned creamy and fluffy, but when I added one egg at a time (room temp) the batter curdled. Why? Could that be the reason they weren’t fluffy?
When I added the sour cream, it became better, it didn’t look curdled but probably could be fluffier.
Any points? I’d like to try the recipe again.
Hi, Ania. I’m not sure what would cause the batter to curdle if the eggs were at room temperature. Were they fresh? Also, since these are made with sour cream they are a little denser.
Can i use whole milk or buttermilk in this recipe? I want them light and fluffly not dense!
You probably could, but it’s going to change the taste and texture of the cupcakes.
I made these as an end of the year treat for my students and they were fantastic! I added sprinkles into the batter to make them funfetti cupcakes and also coloured the icing blue for a pop of colour. I found I had to bake them just a couple minutes longer than stated but I think it was due to how much batter I put in each tin. Super easy recipe and super tasty too! This will definitely be my go to recipe for vanilla cakes/cupcakes.
I’m so confused with the measurements! You say half a cup is 115g but my pack of butter says it’s 227g … then I Google and get something different! You can guess I’m not an experienced baker but please help ?
Hi, Vicki! 1/2 cup of butter ranges from 113-115 grams, so I always round up to 115 grams. If your package says 227 grams, then it’s 1 cup of butter.
My tops went completely flat. So disappointing
Sorry to hear that, Brandy. Did the cupcakes sink? Or were the tops just flat?
Great recipe. Used another icing one but the cupcake itself….A+
These cupcakes are delicious! I used Greek Yogurt instead of sour cream and they were perfect. The only thing I would change is the icing, I found it a bit too sweet. But again, this vanilla cupcake recipe is easy and very good.
These came out amazingggggg!!! I only got 12 out of the batter but they are perfect size and incredibly soft. I didn’t even get them frosted and my son and husband were all over them. I have been asked to “save this recipe!!” And that’s exactly what I’m going to do. Thank you!
Your instructions don’t tell when to add the sugar- I almost forgot it! I also had to add about 1/2 cup of almond milk as the batter was way too dry. I’m hoping they work out! Disappointed in this recipe so far 🙁
Hi, Kate. When to add the sugar is included in step 3, it should be mixed together with the butter.
Ah, I see it in step 3 now! Thanks! Any idea why the batter was so dry? Do you usually have to add milk?
The batter is thicker, but shouldn’t be dry at all. Did you make sure to add the sour cream?
Thank you so much for sharing this recipe. It seriously makes the best cupcakes I have ever tried. Have made them several times over the last 6 months, alternating between chocolate cream cheese frosting and coconut cream cheese frosting- both are delicious with the cupcakes 🙂
But I have to say, the cakes are so good on their own they could win a contest without any frosting at all!!
Thank you again, this will be my go-to recipe from here on out!
Thank you, Meredith! So glad you liked the cupcakes.
Can I use something other than the heavy whipped cream for the icing, I don’t have that or half and half! ?
You can use milk instead.
Wow! I needed a recipe for 8 year olds to make during our “at-home cupcake baking” birthday party. This was wonderful!! I made two test batches that we used for eating at the party and the girls were able to make their own batches with only 1 adult supervising. Everything came out delicious! We topped them with (rainbow) cream cheese frosting from your site and had a wonderful party! Thank you for the simple, easy to follow recipe and clean ingredients! YUMMY!!!
So happy to hear that they turned out great, Maia!
Mine came out really dense and bland ? what did I do wrong?
Sorry to hear that, Brittany. Did you make sure to spoon and level your flour?
I made these cupcakes and frosting for my son’s birthday party and they were delicious! And so easy to bake; I had all the ingredients on hand (I did sub fat free Greek yogurt for sour cream). This is now my go-to cupcake recipe and I look forward to trying more of your recipes. Thank you!
Thank you, Olivia! I’d love to hear if you try any other recipes.
Best cupcakes ever. Sooo yummy
Can these cupcakes be frozen?
Yes, for up to 3 months. You can thaw them overnight in the refrigerator then bring to room temperature.
I made these for a birthday and they were a big hit. Very moist. Thanks for sharing!
How long would you bake them if you were doing mini cupcakes?
I would guess about 10-13 minutes.
What is you are in high altitude?
I don’t have any experience with high altitude baking, but some readers have found this guide helpful.
Thanks for these! I made them recently and worked a treat 🙂
I subbed in Greek yogurt, and worked fine
The best vanilla cupcakes every. Thank you for sharing your recipe.
Is it possible if I didn’t do sour cream?
Are you asking if you can leave it out? I wouldn’t suggest that, but you can replace it with something else like plain Greek yogurt.
Do you have a chocolate version of this recipe?
I have a chocolate cupcake recipe here.
Hi! I love these cupcakes so much!! They were perfect for my kid’s birthday party. I’ve made them 3 times now and EVERY time they’ve come out perfect!!
Quick question, can I make a cake out of them? Say a 9X13 pan size or an 8 in round?
Thanks
It wouldn’t be quite enough for a 9×13 pan, you would need to double the recipe for that. It would probably work in an 8-inch round pan though, I’m not sure on baking time.
Are they high rising cupcakes? M8ne turned out a little flat
They’re not really high rising. Were the tops of the cupcakes flat or did the cupcakes just not rise very well?
I went a little past half full in the cupcake cup and it solved that problem (almost 2/3. Other then that the best cupcake recipe I’ve ever used. We get Zingerman’s cupcakes here in Ann Arbor (super expensive) and these were better!
Do you really need sour cream?
Yes, you can replace it with plain Greek yogurt if you don’t have any.
I made it into a cake. And it came out great. My children love it and also used it as a base for trifle which my husband loved.