Vanilla Cupcakes with vanilla frosting are moist, light, and fluffy. A classic recipe for perfect cupcakes! Try baking these today!
Just like my Easy Vanilla Cake, this classic Cake Recipe is simple, sweet perfection. It’s THE best recipe for moist, melt-in-your-mouth Vanilla Cupcakes ever! Love vanilla cupcakes but want a colorful dessert? Try my Rainbow Cupcakes or M&M’s Stuffed Vanilla Cupcakes!
Table of contents
Sabrina’s Vanilla Cupcake Recipe
My homemade Vanilla Cupcake recipe might seem plain but one bite will show how extraordinary they are. Making cupcakes from scratch doesn’t have to be over the top to be special. These moist and fluffy, practically melt-in-your-mouth cupcakes are bursting with sweet vanilla flavor. I give them an extra layer of richness by using egg yolks and whole milk Traditional Vanilla Buttercream Frosting finishes off the perfect classic cupcake.
I love this Vanilla Cupcake recipe because it is made with just a handful of simple ingredients easily found in the baking aisle and a little extra care – but is still ridiculously easy with my step-by-step instructions. Vanilla sometimes gets a bad wrap as boring and that couldn’t be farther from the truth! Vanilla is complex, both sweet and slightly bitter, with smoky and floral notes. It pairs well with almost everything but it’s also delicious on its own. Enjoy the simple perfection of warm sweet vanilla with these amazing cupcakes!
Ingredients
- 6 tablespoons + 1 cup Unsalted Butter: It’s best to use unsalted butter so you can control the salt. If you use salted butter, you can omit the extra kosher salt in the recipe but it may not be the same. Room temperature butter incorporates best.
- ¾ cup Sugar: I’m using regular granulated sugar which works best because it gives a good structure and keeps the cupcakes a light golden color.
- 1 large Egg: Use room temperature eggs for better mixing, which will make your cupcakes fluffier. I’m using the whole egg, not just the egg whites, for a richer flavor.
- 2 teaspoons + 1 teaspoon Vanilla Extract: Pure vanilla extract is recommended for the best flavor. Bonus points if you’ve made your own!
- 1 ¼ cups Flour: I’m using regular all-purpose flour, but for a lighter texture, you can use cake flour.
- 3 cups Powdered Sugar: Powdered sugar dissolves easily making it perfect as the base of frosting. Sift the sugar to avoid any lumps.
- 2 tablespoons Heavy Cream: This helps the frosting get fluffy and smooth and also helps to thin the frosting to a spreadable consistency. Try to avoid substituting with a lower fat milk if possible.
How to Make
Time needed: 45 minutes.
- Preheat the Oven
Start by setting your oven to 375 degrees. Line a 12-count muffin tin with paper liners.
- Cream Butter and Sugar
Add the softened butter and sugar to your stand mixer with the paddle attachment and beat them on medium-low speed until the mixture is light and fluffy.
- Add Wet Ingredients
Add the egg, vanilla extract, and milk to the butter mixture. Mix until the batter is smooth.
- Mix Dry Ingredients
In a medium bowl (or other mixing bowl), sift together the dry ingredients: flour, baking powder, and a pinch of salt. Gradually add this to the wet mixture on the lowest speed setting of your mixer until just combined. Avoid overmixing.
- Fill the Cups and Bake
Use a standard ice cream scoop and scoop the cupcake batter into the cupcake liners. Fill each one about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean or just a few moist crumbs.
- Cool the Cupcakes
Allow the cupcakes to cool completely in the pan before moving them to a wire rack.
- Prepare the Frosting
Meanwhile, in your electric mixer, start on low speed to cream the softened butter. Gradually add in the powdered sugar in half-cup increments. Increase the speed to medium-high for an additional minute.
- Add Flavor
Mix in the vanilla extract and heavy cream. Beat until the frosting is light and fluffy, about one minute.
- Frost the Cupcakes
Transfer the frosting to a piping bag and decorate your cooled cupcakes as desired. Serve and enjoy your beautiful cupcakes!
Recipe Card
Ingredients
Vanilla Cupcakes:
- 6 tablespoons unsalted butter , softened
- 3/4 cup sugar
- 1 large eggs
- 2 teaspoons vanilla extract
- 2/3 cup whole milk
- 1 1/4 cups flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
Vanilla Frosting:
- 1 cup unsalted butter , softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
Instructions
Vanilla Cupcakes:
- Preheat the oven to 375 degrees and line a 12 cup muffin tray with paper liner cups.
- To a stand mixer add the butter and sugar and beat on medium speed until light and fluffy.
- Add in eggs, vanilla and milk until smooth.
- Sift together flour, baking powder and salt and add it to the stand mixer on the lowest speed setting until just combined.
- Using an ice cream scoop fill the cups 2/3 full and bake for 18-20 minutes until a toothpick comes out clean.
- Cool completely.
Vanilla Frosting:
- To your stand mixer on low speed cream the butter then start adding in the powdered sugar in ½ cup increments until fully combined then raise the speed to medium-high for 1 additional minute.
- Add in the vanilla and heavy cream and beat until light and fluffy for 1 minute.
- Add frosting to piping bag and frost your cooled cupcakes.
Video
Nutrition
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Chef’s Note: Vanilla Extract
The main thing to remember, above all else, when you are making homemade Vanilla Cupcakes is to use real vanilla extract and not artificial vanilla, imitation vanilla, or vanilla flavoring. Now, there are a few different real vanilla extracts to choose from. You can use the liquid vanilla extract, vanilla bean paste or even use real vanilla bean pods that you scrape yourself. Whatever kind of vanilla extract you use, just be sure you don’t use artificial vanilla flavoring. It is bitter, doesn’t capture the essence of vanilla flavor, and has a poor aftertaste. Trust me, it’s worth an extra dollar or two for the real stuff!
Can This Be Made Ahead?
Yes, you can make these cupcakes up to two days in advance. Bake and store them unfrosted in an airtight container for up to two days. Prepare and store the frosting separately in the fridge or on the day of serving, then frost the cupcakes just before serving.
Nutritional Facts
Baking Tips and Tricks
- Use whole vanilla beans instead of vanilla extract for the best vanilla flavor. They are a little pricey but when vanilla is the main flavor, it could be worth the splurge. You could also get really fancy and use Tahitian vanilla, Bourbon vanilla, or vanilla powder. For each teaspoon of vanilla extract, use the seeds (vanilla bean paste) from 1 whole vanilla bean. Alternatively, use 1 teaspoon of vanilla powder or the equivalent amount of Tahitian or Bourbon vanilla extract.
- You can alternatively use a hand-held mixer (electric hand mixer) and a mixer bowl to combine everything if you don’t have an electric stand mixer.
- For a classic vanilla and chocolate cupcake combo, drizzle your frosted cupcakes with Chocolate Ganache! Salted Caramel Sauce would taste delicious too.
- Instead of the Vanilla Buttercream Frosting, try Cream Cheese Frosting. You can easily add a little pizazz to the frosting for birthday parties by adding food coloring or top with colorful sprinkles.
- To keep your perfect Vanilla Cupcake’s super light and fluffy texture, don’t mix them too much or they will become dense cupcakes. Over-mixing releases all the air pockets built by creaming the butter, eggs, and sugar. Sift the flour mixture so it mixes in more easily with the wet ingredients.
- Cool cupcakes on a wire cooling rack completely before frosting. The wire rack allows air to circulate under the cupcakes and cools them faster.
How to Store
- Store: Frosted Vanilla Cupcakes can be kept at room temperature for up to 2 hours before the frosting needs to be chilled. Unfrosted cupcakes can be kept covered at room temperature for up to 3 days. To keep moisture from collecting, cool Vanilla Cupcakes completely before storing them in an airtight container. Frosted Vanilla Cupcakes will stay good in the refrigerator for up to 1 week and unfrosted will stay fresh for up to 2 weeks.
- Freeze: Once completely cooled, place unfrosted Vanilla Cupcakes in a large airtight container. Use parchment paper between layers if stacking so the cupcakes don’t stick together. Freeze Vanilla Cupcakes for up to 6 months and thaw uncovered.
Frequent Questions
Yes! For extra rich and moist Vanilla Cupcakes, use full-fat sour cream instead of whole milk. You can also use plain yogurt, Greek yogurt, or buttermilk.
Flat cupcakes can happen if the batter was overmixed or if the oven door was opened too early during baking. Make sure that the oven is fully preheated and avoid opening the door until the end of the baking time.
Absolutely! Fold in a ½ cup chocolate chips or baking chips in any flavor for a simple, delicious variation. For these Vanilla Cupcakes, try vanilla chips, caramel chips, or white chocolate chips, or contrast with dark chocolate.
Variations
- Funfetti Cupcakes: For the easiest homemade Funfetti Cupcakes, fold ½ cup rainbow sprinkles (the large ones or jimmies) into the cake batter. Top frosted cupcakes with extra sprinkles for birthday parties or just a little extra joy.
- Chocolate Cupcakes: Turn these moist Vanilla Cupcakes into Moist Chocolate Cupcakes by swapping ½ cup unsweetened cocoa powder for ½ cup all-purpose flour. Top with a chocolate frosting. You can also use hot cocoa mix and fold in marshmallows for Hot Cocoa Cupcakes.
- Lemon Cupcakes: Turn these into yummy Lemon Cupcakes by adding 2 tablespoons lemon zest and 2 tablespoons lemon juice to the batter and substituting the heavy cream in the frosting with 2 tablespoons lemon juice.
- Eggnog Cupcakes: Use prepared Eggnog instead of milk and add a teaspoon of ground nutmeg for easy, rich Vanilla Eggnog Cupcakes during the holidays.
- Mini Cupcakes: You can use a mini muffin tray to make about 24-26 cupcakes for a big party too! Be sure to use mini cupcake liners!
- Vanilla Cake Recipe: This would be a great moist cake recipe. Just pour the batter into a medium cake pan and bake according to the instructions!
Related Recipes
More Vanilla Flavored Desserts
Photos used in a previous version of this post.
I’ve never commented on a recipe before but these are the BEST cupcakes I’ve ever made!!
Can I able use buttermilk instead milk?
Thank you
You can! Your Vanilla Cupcakes will have a tangy taste and will be super moist!
These were the fluffiest cupcakes I have ever made. I paired mine with chocolate frosting.
These cupcakes were so moist and fluffy, everyone in the family liked them! The vanilla frosting is a winner! Can’t wait to bring these to our family gathering this Sunday, thanks Sabrina!
These vanilla cupcakes are delightful and tasty! Been one of our go-to cupcake recipes, thanks for this amazing recipe Sabrina!
looks delish. how exactly do you use the vanilla bean to equal 2 teas of vanilla? Novice cook here who LOVES your recipes and descriptions!
Hi, sorry I am a little confused by your question. The recipe calls for vanilla extract, not the actual beans? Hope that helps!
This look amazing, but you talk about using vanilla bean or powder but you don’t say how much. Could you please let us know.
They were good. I substituted sour cream for the milk. They were not as light as I would have liked. Maybe I did something wrong. I used one egg as listed on the recipe. .