Vanilla cupcakes are a timeless favorite—simple, elegant, and versatile. These cupcakes are moist, airy, and packed with rich vanilla flavor. They pair perfectly with a variety of frostings and decorations, making them ideal for birthdays, parties, or just because. This recipe is easy to follow and yields the most delicious vanilla cupcakes every time!
Ingredients
For the cupcakes:
- 1 ¾ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ cup whole milk
- ½ cup sour cream
For the buttercream frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp pure vanilla extract
- 2-3 tbsp heavy cream or milk
- Pinch of salt
Equipment
- Mixing bowls
- Electric mixer or whisk
- Cupcake tin
- Cupcake liners
- Spatula
- Piping bag (optional)
Instructions
- Preheat the oven:
Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners. - Mix the dry ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. - Cream the butter and sugar:
In a large bowl, use an electric mixer or whisk to beat the softened butter and sugar together until light and fluffy, about 2-3 minutes. - Add the eggs and vanilla:
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. - Combine wet and dry ingredients:
Add half of the dry ingredients to the butter mixture and mix until just combined. Then add the sour cream and milk, followed by the remaining dry ingredients. Mix until the batter is smooth, but do not overmix. - Fill the cupcake liners:
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. - Bake:
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. - Make the frosting:
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Add the vanilla extract, heavy cream (or milk), and a pinch of salt. Beat until the frosting is smooth and fluffy. - Frost the cupcakes:
Once the cupcakes are completely cooled, frost them with the buttercream using a spatula or a piping bag for a decorative touch. - Decorate and serve:
Add sprinkles, edible pearls, or other decorations if desired. Serve and enjoy!
Tips
- Room temperature ingredients: Ensure the butter, eggs, and milk are at room temperature for a smoother batter.
- Sour cream substitute: If you don’t have sour cream, you can use plain Greek yogurt.
- Flavor variations: Add a hint of almond extract or lemon zest for a twist on the classic vanilla flavor.
- Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
These vanilla cupcakes are a classic dessert that never disappoints. With their moist crumb, rich vanilla flavor, and luscious buttercream frosting, they’re perfect for any celebration or sweet craving. Follow this recipe for foolproof cupcakes that will impress your family and friends!
Vanilla Cupcake Recipe
Soft, fluffy, and full of classic vanilla flavor, these vanilla cupcakes are perfect for any occasion. Top them with creamy buttercream for a delightful treat!
Equipment
- Mixing bowls
- Electric mixer or whisk
- Cupcake tin
- Cupcake liners
- Spatula
- Piping bag (optional)
Ingredients
- For the cupcakes:
- 1 ¾ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ cup whole milk
- ½ cup sour cream
- For the buttercream frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 tsp pure vanilla extract
- 2-3 tbsp heavy cream or milk
- Pinch of salt
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
- Mix the dry ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar:
- In a large bowl, use an electric mixer or whisk to beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs and vanilla:
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine wet and dry ingredients:
- Add half of the dry ingredients to the butter mixture and mix until just combined. Then add the sour cream and milk, followed by the remaining dry ingredients. Mix until the batter is smooth, but do not overmix.
- Fill the cupcake liners:
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake:
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the frosting:
- In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Add the vanilla extract, heavy cream (or milk), and a pinch of salt. Beat until the frosting is smooth and fluffy.
- Frost the cupcakes:
- Once the cupcakes are completely cooled, frost them with the buttercream using a spatula or a piping bag for a decorative touch.
- Decorate and serve:
- Add sprinkles, edible pearls, or other decorations if desired. Serve and enjoy!
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