Vanilla Cupcakes

Name: Vanilla Cupcakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 1 1/3 cups (180g) all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup (1 stick/115g) butter, softened; 1 cup (200g) granulated sugar; 2 large eggs (, room temperature); 1 teaspoon pure vanilla extract; 1/2 cup (120 ml) whole milk; 1/4 cup (50g) sour cream ((optional for dense cake)); Vanilla Buttercream Frosting

Published: Jun 7, 2022 · Modified: Oct 18, 2023 by Shiran · This post may contain affiliate links · 250 Comments

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This is my favorite recipe for moist and fluffy vanilla cupcakes. These cupcakes are perfect for any occasion and you can customize them to your liking by choosing your own frosting. I’ve included my three favorites in the recipe!

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Cupcakes are one of my favorite types of sweets because of their adorable size and the fact that you can customize them however you like. Make a batch of vanilla cupcakes and you can choose all kinds of fillings and frostings!

This is my absolute favorite vanilla cupcake recipe. They’re delicate and sweet, but stable enough to hold the frosting. They’re fluffy and moist, but not too crumbly. Sweet, but not heavy. I could go on and on… but just try them for yourself to understand how good they really are.

In this recipe, I’ve included my three favorite frostings for you to choose from: vanilla buttercream, Swiss meringue buttercream, and cream cheese frosting. All are classic and amazing so you really can’t go wrong! You can even top half of your cupcakes with one type of frosting and the other half with another.

How to make vanilla cupcakes

Combine the dry ingredients. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
Cream butter and sugar. In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as necessary with a rubber spatula to incorporate all the ingredients.
Add the eggs. On medium speed, beat in the eggs one at a time, beating well after each addition. Add vanilla extract and beat until combined.
Alternate adding the wet and dry ingredients. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add milk and beat until combined. Add the other half of the dry ingredients and beat slowly or fold by hand only until combined. Do not over mix – the less you mix, the lighter the cake will be.
Bake. Divide the batter evenly between 12 cupcake liners in a cupcake pan, filling them about ¾ full. Bake for 15-20 minutes (or 8-10 minutes if making mini cupcakes) until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack.

Note: Allow the cupcakes to cool completely before frosting.

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Vanilla cupcake frosting options

I’ve included three of my favorite vanilla frosting recipes for you to choose from. Let’s briefly go over the differences so you can choose when one you prefer:

Classic Vanilla Buttercream: This classic American buttercream is made on a base of butter and powdered sugar. It’s sweet, creamy, and easy to make.
Cream Cheese Frosting: Cream cheese adds richness and creaminess. This frosting is slightly less sweet but just as creamy and velvety-smooth.
Swiss Meringue Buttercream: Swiss meringue buttercream takes a bit of technique to make, but is completely worth it. This frosting is made from a base of meringue made from cooked egg whites and sugar, with butter whipped in to create light, fluffy, and downright dreamy vanilla frosting.

Storage Instructions

Cupcakes are best eaten the same day they’re made, but can be kept in an airtight container at room temperature or in the fridge for up to 3 days.

Unfrosted cupcakes can be kept tightly covered at room temperature or in the fridge for up to 3 days, or in the freezer for up to 2 months. Thaw, still covered, on the counter or overnight in the fridge.
Frosting can be kept in the fridge, covered, for up to 3 days. Before using, bring to room temperature and whisk until smooth.

If you want to prepare the cupcakes ahead of time, make the cupcakes and frosting and store them separately. Then, frost the cupcakes with frosting the same day or the day before you serve them. Always serve them at room temperature.

Tips for making perfect vanilla cupcakes

Use room temperature ingredients. This will help all the ingredients emulsify evenly and also allow your cupcakes to rise well in the oven.
Don’t overmix your cupcake batter. Once you add the dry ingredients, only mix the batter until the ingredients are incorporated. Overmixing will make the cupcakes dense instead of light and fluffy.
Fill your cupcake liners up ¾ of the way full. The cupcakes will rise as they bake and this is the perfect amount for a nice sized cupcake.
Allow the cupcakes to cool completely before frosting. Otherwise, the frosting will melt as soon as you put it on your cupcakes.

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More of my favorite cupcake recipes

Ultimate Chocolate Cupcakes: The perfect cupcakes for serious chocolate lovers.
Red Velvet Cupcakes: Made with a touch of cocoa powder and velvety-smooth cream cheese frosting.
Tiramisu Cupcakes: All the delicious flavors of classic tiramisu in cupcake form.
Apple Toffee Cupcakes: One of my favorite fall cupcakes of all time!
Coconut Cupcakes: Topped with vanilla cream cheese frosting and sweetened shredded coconut.
Banoffee Cupcakes: Moist, creamy, and irresistibly delicious.

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