These vanilla cupcakes are a light, tender finish to any meal. Soft, moist, and full of warm vanilla flavor, they’re easy to make and always crowd-pleasing.
Now that I’m older, dessert can happen any time of day — but even if you prefer to wait until after dinner, these cupcakes are worth the patience. I’ve tasted a lot of cupcakes over the years, and this homemade version ranks among the best I’ve made.
The goal is a cupcake that almost melts in your mouth. If you find yourself reaching for a glass of milk right after one, it likely means the cupcake is too dry. These are not dry — they’re moist and tender every time.
They’re perfect for birthdays, dinner parties, bake sales, or a simple treat for friends and family. My suggestion: make a double batch if you want any leftovers — they disappear fast.
VANILLA CUPCAKES INGREDIENTS
CUPCAKE INGREDIENTS:
● ALL-PURPOSE FLOUR: 1 1/4 cups all-purpose flour.
● BAKING POWDER: 1/2 teaspoon baking powder. Use fresh baking powder (under 3 months) for best rise.
● BAKING SODA: 1/4 teaspoon baking soda.
● SALT: 1/4 teaspoon salt.
● EGGS: 2 large eggs.
● SUGAR: 1 cup granulated sugar.
● BUTTER: 1/2 cup (1 stick) unsalted butter, at room temperature.
● VANILLA EXTRACT: 1 1/2 teaspoons vanilla extract.
● SOUR CREAM: 1/2 cup sour cream.
BUTTERCREAM FROSTING INGREDIENTS:
● BUTTER: 1 cup (2 sticks) unsalted butter, softened to room temperature.
● POWDERED SUGAR: 2 1/2 cups powdered sugar.
● VANILLA EXTRACT: 1 tablespoon vanilla extract.
● HEAVY WHIPPING CREAM: 1 tablespoon heavy cream (or whole milk) for smoother, creamier frosting.
● SPRINKLES: Optional — because cupcakes are more fun with sprinkles.
HOW TO MAKE VANILLA CUPCAKES
Follow these simple steps to bake moist, classic vanilla cupcakes:
PRE-STEP: Preheat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners and set aside.
STEP 1: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
STEP 2: In a large bowl, beat the eggs and sugar on medium speed with an electric mixer for about 2 minutes, until light and creamy. Add the room-temperature butter and vanilla extract, and beat on low for about 1 minute until combined. With the mixer on low, add the dry ingredients and mix just until combined — do not overmix. Stir in the sour cream until the batter is smooth.
STEP 3: Divide the batter evenly among the prepared liners, filling each about three-quarters full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
HOW TO MAKE VANILLA BUTTERCREAM FROSTING:
STEP 1: In a bowl, beat the softened butter on medium speed for about 30 seconds until creamy.
STEP 2: Add the powdered sugar, heavy whipping cream (or milk), and vanilla extract. Increase the mixer to high and beat for 2–3 minutes until light and fluffy. Add a little more cream if you need a spreadable consistency.
STEP 3: Frost the cooled cupcakes with a piping bag or an offset spatula and finish with sprinkles if desired. Serve and enjoy.
ADDITIONAL BAKING TIPS
DON’T OVERMIX: When combining the wet and dry ingredients, mix only until the flour is just incorporated. Overmixing develops gluten and can cause cupcakes to sink in the center.
SCOOPING THE BATTER: Use an ice cream scoop or large spoon to portion batter into liners for consistent cupcake sizes and even baking.
VANILLA BUTTERCREAM: Heavy cream yields the most stable, creamy frosting, but milk works in a pinch. Adjust liquid to reach the consistency you prefer.
FAVORITE SPRINKLES: Choose high-quality sprinkles for vibrant color and texture. A little sprinkle goes a long way to make cupcakes festive.
BAKING TOOLS NEEDED
Mixer: A stand or hand mixer makes creaming and frosting easier.
Cupcake pan: Use a standard 12-cup pan for this recipe.
Cupcake liners: Quality liners prevent sticking and give a clean look.
Icing spatula or piping bag and tip: Use what you prefer to frost and decorate.
MORE CUPCAKE RECIPES
Classic Chocolate Cupcakes
Cookies & Cream Cupcakes
Lemon Blueberry Cupcakes
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Vanilla Cupcakes
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Ingredients
VANILLA CUPCAKES:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened (1 stick)
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sour cream
VANILLA BUTTERCREAM FROSTING:
- 1 cup unsalted butter, softened (2 sticks)
- 2 1/2 cups powdered sugar
- 1 tablespoon vanilla extract
- 1 tablespoon heavy whipping cream (or milk)
- Sprinkles, optional
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Beat eggs and sugar on medium speed until light and creamy, about 2 minutes. Add butter and vanilla and mix on low for about 1 minute. With mixer on low, add dry ingredients and mix until just combined. Fold in sour cream until batter is smooth.
- Fill liners about 3/4 full and bake 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
MAKE THE FROSTING:
- Beat softened butter on medium speed until creamy, about 30 seconds.
- Add powdered sugar, heavy cream, and vanilla. Beat on high for 2–3 minutes until light and fluffy. Add more cream if needed to reach a spreadable consistency.
- Frost cupcakes with a piping bag or spatula, add sprinkles if desired, and serve.
Notes
- Want to make a cake? This same batter can be used for a vanilla layer cake.
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