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
Can I use light sour cream in place of full fat sour cream?
Yes, that would be fine.
Can you freeze the cupcakes with the icing on them? I want to make them for a shower on a Sunday and worry that I won’t have time before n 11:00 start.
Yes, that would be fine. I would place them on a baking sheet and freeze them first, then store them so you don’t damage the frosting. You can make the cupcakes and frosting in advance and then just frost them the day before too.
I made the cupcake! The taste is amazing but they sank a little bit
What could be the reason? Maybe I need to bake them for longer?
It could be a few different reasons, over mixing the batter, baking powder isn’t very fresh, opening the oven door, or they were slightly underbaked. I would let them bake a little longer and also make sure not to over mix the batter or open the oven door.
Can this recipe be easily adapted to make a chocolate cupcake? I’m making the vanilla cupcake but wanted to make a chocolate for a party I am bringing these to. Thanks!
I haven’t tried it, but I do have a chocolate cupcake recipe here.
Do these rise ok? I am having issues getting sour cream cupcakes to not sink in the middle? Also, could raspberries be added to this recipe?
Yes, they rise just like the pictures. Also, raspberries should be okay. I would toss them in a little flour and gently fold them in. You may want to make a few more cupcakes too if you add the raspberries.
My sister and I added blended freeze dried raspberries to the frosting of this recipe and it was absolutely phenomenal!! If you want raspberry flavor without the risk to the cupcake.
Have you ever tried this recipe as mini cupcakes? My daughter wants mini vanilla cupcakes for her birthday, and I’m just wondering how long to bake them.
I haven’t tried it, but I think it would be fine! The baking time should be about 10-14 minutes.
I have my own cucpake business and I’ve been trying out different recipes from all over the internet to find the perfect vanilla cupcake. These are by far the easiest and worked the best! I added a little drop of warm milk to the butter and sugar to get them to cream better and used vanilla bean paste to get extra vanilla flavour. Can’t wait to try out your other recipes! Thank you!
So so so good! I have made these several times. I have even tried with buttermilk because I didn’t have sour cream, and it was great, too. I get so many compliments when I make these. Thank you so much for sharing all of your hard work! Now, when I need a recipe for any baked good, I look at your website first! You have never failed me!
So happy to hear that, Michele! Thank you!
Awesome recipe!!
We split the batter into 6 and made rainbow cupcakes. Even with all of the extra mixing (because of adding colours) they were still so light, moist and fluffy!!
Absolute perfection!!!
I made one little change because we didn’t have sour cream I used vanilla yoghurt 🙂
Thank you x
I made these and they were delicious. I’m more of a cook than a baker so I don’t think I’ve ever made cupcakes from scratch but there were awesome. I made a few modifications.
1. Added 1/2 teaspoon almond extract to cupcake mix.
2. Instead of full fat sour cream, I used non fat plain Greek yogurt.
3. Instead of heavy cream in icing I used unsweetened almond milk.
Turned out amazingly!!
So Good! I made it just today, It was quick, easy, moist, and yummy! Definitely will make it again, I didn’t think using sour cream would work so well, but it did.
Sooo good. I kept re-reading to see if I missed the milk step, but nope. This recipe is golden! Thank so much. I will be tripling the recipe to see how it does for a three layer 8 in. cake and see I’d it works well. If so I’ll know how to adjust for additional cake sizes. Bakes flat and didnt even need baking strips. Thanks so much for an amazing recipe!
The only thing I did different was to use the wisk attachment instead of the paddle. Flavor is awesome but the flopped big time. Going to try again with paddle ??
Sorry to hear that, Beverly. When you say they flopped, what exactly do you mean? Did they sink or something else?
Is the cupcake batter supposed to be thick?
It’s thicker than batter you would get with a box cake mix. Did you make sure to spoon and level your flour?
Hi, I made cupcakes with your recipe and they turned out delicious. I was wondering if this same recipe with work for a half sheet cake. I am eager to know if I need to double it or more? Also would the cake become dense or maintain the light and fluffy texture? Thanks
I haven’t tried it, so I’m not sure if it would be enough for a half sheet pan. You could double the recipe and use any leftover batter to make cupcakes. The texture should be the same, just be careful not to over mix the batter.
Hi can i use cake flour instead of all purpose flour for dis recipe?thanks
That would probably be fine, but cake flour is lighter than all-purpose so you’ll want to use a little more. I would try 1 and 1/2 cups.
Hi can
I use whole milk instead of sour cream? I dont like densr cupcakes!
You probably could, but it will change the taste/texture of the cupcakes.
I want to make a gluten free version. Can I replace the flour with gluten free flour? Would the texture be the same?
I don’t work with gluten-free flour much, so I’m not quite sure. If you’ve had success substituting a certain brand 1:1 in other recipes, it may be okay.
I made these using GF flour ….. fantastic! Make sure you use a 1 to 1 swap on the flour.
I made these cup cakes this past Sunday as a trail for my Daughters gender reveal on Sat, the flavor was there and everyone said they were good and I believe them however I’d like them little more moist. I will be making batch of 24. First time making homemade cup cakes.. Please advise!
Soon to be Nanna!
You could try adding a little more sour cream, but I haven’t personally tried it so I’m not sure how it would affect the taste/texture of the cupcakes.
So these freeze well before frosted? I would like to make them for my nieces bridal shower ahead of time if possible. Thank you!
Yes, they do. You can just thaw them to room temperature before frosting them.
Mercy, these are good!!!
These were awesome, thank you, made them for a friends bday and they were a big hit.
Will using Greek yogurt instead of sour cream change the taste or anything? Thanks!
No, it won’t change the taste.
Hi, what else can I use instead of sour cream?
You can use plain Greek yogurt.
I’m confused as to the measurements of the ingredients. I set the recipe to 24 cupcakes and it calls for 1.71 and 1/3 cups of four.
other ingredients are shown in a similar way.
Hi, Jackie! It looks like it’s not converting fractions correctly, so I’ll get that fixed or removed. To make things easy, I would actually suggest just doubling the recipe and making a few extra cupcakes.
I have been looking for a good cupcake recipe so that I could make them for my granddaughter’s second birthday in August. I did a trial run today. I followed the exact recipe. They turned out wonderful! These will be hit! Thank you for taking the time to share your amazing recipes with all of us!
So happy to hear that, Cindy!
Best cupcakes from scratch I’ve ever made. This one is most certainly a keeper!!
This has become my go to for cupcakes! So flavor and add in adaptable!!!! Thank you ?
hello, can i substitute the sugar for any sweetener like monk juice sugar,stevia,erythritol or maple sugar..thank
I haven’t tried it, so I can’t really give any suggestions. It will change the texture and taste of the cupcakes though, so I would stick with regular sugar if you can.
Can I use cream cheese instead of sour cream?
I wouldn’t suggest it for this recipe, it would create more of a pound cake than a cupcake.
Cream cheese icing is amazing with this recipe!
I’ve used this recipe to make a batch of cupcakes twice now and it is flawless!! However now I am looking to bake a 2 or 3 layer cake and was wondering 1. how long would cooking time be? and 2. how much frosting would be needed (I will use the frosting recipe from this website too e.g. would I need to double it?
The baking time will depend on the size of your cake pans. For a two-layered cake, you would want to double the recipe. I would guess the baking time for two 9-inch round pans would be about 25-35 minutes. This frosting recipe will make enough to lightly frost a layered cake. If you want more and some to decorate with I would multiply it by 1.5.
Good idea, thanks!
Wow, I have paid 2.75 to 3.25 for one cupcake and they were so dry…could not eat them. I tried this recipe and they stood up to what you said. Not dry at al, very moist and I made the icing too. Delicious. Thank you again. Going to try the chocolate as well.
Hi there. I’m also looking to back a double layer cake using this recipe. Would I fill the cake pans half full like you would for cupcakes?
I would suggest doubling the recipe and dividing the batter evenly between two 9-inch cake pans.
I made the cupcakes again with my baking camp and they turned out fantastic! This time they were very light and fluffy not dense like the other ones. I think it was my flour measurements.