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These vanilla cupcakes are light, fluffy, and incredibly moist with a velvety smooth vanilla buttercream frosting. Made from scratch with simple pantry ingredients, this is the only vanilla cupcake recipe you’ll ever need.
If you love classic baked treats, try these Strawberry Cupcakes or Coconut Cupcakes with Raspberry Filling. For more sweet inspiration, browse all our Cake and Cupcake Recipes.
4 Things That Make or Break This Recipe
A few simple techniques make all the difference between dense cupcakes and light, fluffy ones. Keep these tips in mind before you begin.
- Bring ingredients to room temperature. Cold eggs and milk don’t blend as smoothly. Let the egg, sour cream, and milk sit out for 15 to 20 minutes so everything combines into a seamless batter.
- Measure flour properly. Scoop-and-pack leads to dense cupcakes. Spoon flour into your measuring cup, then level off with the flat side of a knife.
- Don’t overmix the batter. Mix on low speed just until the flour disappears. Overworking develops gluten and makes cupcakes tough instead of tender.
- Use quality vanilla extract. Since vanilla is the star flavor here, skip the imitation and reach for pure vanilla extract. You’ll taste the difference.
RECIPE WALK-THROUGH
How to Make Vanilla Cupcakes
See the recipe card below for full, detailed instructions
This batter comes together quickly once your ingredients are prepped. The key is combining wet and dry ingredients gently for that perfect fluffy texture.
Step 1: Prep Your Pan
Preheat the oven to 350°F and line a standard 12-cup cupcake pan with paper liners.
Good quality, grease-proof liners mean your cupcakes won’t stick and they’re much easier to serve.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt.
Combining these separately ensures even distribution throughout the batter.
Step 3: Combine the Wet Ingredients
In a large mixing bowl, whisk the sugar and melted butter until smooth. The mixture will look gritty, and that’s okay.
Add the egg, sour cream, milk, and vanilla extract, whisking until combined.
The sour cream is important. It adds moisture and a slight tang that keeps these cupcakes tender for days.
Step 4: Add the Dry Ingredients
Slowly add the flour mixture to the wet ingredients, stirring just until everything is incorporated. The batter will be thick.
Resist the urge to keep mixing once you don’t see any more flour streaks.
Step 5: Fill the Liners
Use a spring-release ice cream scoop or measuring cup to fill each liner about two-thirds full, roughly ¼ cup of batter per cupcake. This ensures even baking and beautiful domed tops.
Want perfectly even cupcakes? A spring-release ice cream scoop is the easiest way to portion batter consistently.
Step 6: Bake Until Golden
Bake for about 20 minutes, or until the tops are lightly golden and spring back when touched. A toothpick inserted in the center should come out clean.
The cupcakes should be domed, not peaked at the top.
Set a timer. Overbaking is the fastest way to dry out cupcakes. Start checking at 18 minutes.
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
How to Make Vanilla Buttercream Frosting
Unlike baking, making buttercream is pretty forgiving. The key is starting with room temperature butter and beating it until light and fluffy before adding the sugar.
Using a stand mixer with the whisk attachment (or a handheld mixer), beat the butter at medium speed for 2 to 3 minutes until smooth and creamy. Add the powdered sugar, vanilla, milk, and a pinch of salt. Turn the mixer to high and beat for 3 minutes until light and fluffy.
Adjust as needed. If the frosting is too thick, add more milk a teaspoon at a time. Too thin? Add more powdered sugar gradually.
If the frosting tastes too sweet, add an extra pinch of salt and a bit more butter. The salt balances sweetness, and extra butter adds richness without more sugar.
Decorating Ideas
The beauty of vanilla buttercream is that it’s a blank canvas. Spread it on with an offset spatula for a simple homestyle look, or pipe it on with a piping bag and decorating tips for a bakery-style finish.
Add sprinkles like colorful jimmies, nonpareils, or elegant sugar pearls to match any occasion. You can also tint the buttercream with food coloring to coordinate with party themes.
Storage Tips
Storage, Freezing, & Make Ahead
At room temperature: Unfrosted cupcakes keep in an airtight container at room temperature for up to 2 days.
Refrigerator: Frosted cupcakes should be refrigerated after 2 hours if your kitchen is warm. They’ll keep for up to 5 days. Let them sit at room temperature for 15 to 20 minutes before serving so the frosting softens.
Freezing: Freeze unfrosted cupcakes in a single layer in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then frost before serving. You can also freeze frosted cupcakes, but the frosting texture may change slightly.
Make-ahead: Bake the cupcakes a day ahead and store unfrosted at room temperature. Make the buttercream and refrigerate it in an airtight container. Let the frosting come to room temperature and re-whip briefly before using.
Frequently Asked Questions
How do I keep my cupcakes from being dense?
The most common causes of dense cupcakes are overmixing the batter and measuring too much flour. Mix on low speed just until the flour is incorporated, and always spoon flour into your measuring cup rather than scooping directly from the bag.
Can I use oil instead of butter in vanilla cupcakes?
You can, but the texture and flavor will be different. Butter adds richness and helps create a tender crumb. Oil makes cupcakes moist, but won’t give you the same buttery flavor. If you substitute, use ½ cup of vegetable oil in place of the melted butter.
What’s the secret to moist vanilla cupcakes?
The sour cream in this recipe is key. It adds moisture and fat that keeps the cupcakes tender. Room temperature ingredients also help create a smooth batter that bakes evenly.
How do I know when cupcakes are done?
Look for cupcakes that are lightly golden on top and spring back when gently pressed. A toothpick inserted in the center should come out clean or with just a few moist crumbs. The tops should be domed, not peaked.
More Cupcakes and Cake Recipes
- Strawberry Cupcakes
- Coconut Cupcakes with Raspberry Filling
- Coconut Cake
- Carrot Cake with Cream Cheese Frosting
- Pound Cake Recipe
Vanilla Cupcakes with Buttercream Frosting
Ingredients
Vanilla Cupcakes:
- 1 ⅔ cup All-purpose flour
- 1 ½ teaspoon Baking powder
- ½ teaspoon Salt
- 1 cup Granulated sugar
- ½ cup Unsalted butter melted and slightly cooled
- 1 Large egg room temperature
- ¼ cup Sour cream room temperature
- ¾ cup Milk room temperature
- 2 teaspoons Pure vanilla extract
Vanilla Buttercream Frosting:
- 3/4 cup Unsalted butter room temperature
- 3 to 4 cups Powdered sugar
- 2 teaspoons Pure vanilla extract
- 3 tablespoons Milk
- Pinch of Kosher salt
Instructions
Vanilla Cupcakes:
- Preheat oven to 350°F. Line a standard 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk the sugar and melted butter until smooth. The mixture will be gritty.
- Add the egg, sour cream, milk, and vanilla extract. Whisk until well combined.
- Slowly add the dry ingredients to the wet ingredients, stirring just until incorporated. Do not overmix. The batter will be thick.
- Divide batter evenly among the prepared liners, filling each about two-thirds full (about ¼ cup per cupcake).
- Bake for 18 to 20 minutes, or until tops are lightly golden and a toothpick inserted in the center comes out clean.
- Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Vanilla Buttercream Frosting:
- Using a stand mixer with the whisk attachment (or a handheld mixer), beat butter at medium speed until smooth and creamy, about 2 to 3 minutes.
- Add 3 cups powdered sugar, vanilla extract, milk, and salt. Beat on low until combined, then increase to high speed and beat for 3 minutes until light and fluffy.
- If frosting is too thick, add more milk, a teaspoon at a time. If too thin, add more powdered sugar gradually.
- Frost cooled cupcakes using an offset spatula or piping bag. Add sprinkles if desired.
Notes
- Room temperature ingredients are essential for a smooth batter. Let eggs, sour cream, and milk sit out for 15 to 20 minutes before starting.
- Measure flour properly by spooning it into the measuring cup and leveling off. Scooping directly can pack in too much flour and make dense cupcakes.
- Don’t overmix the batter. Stir just until no flour streaks remain.
- Use quality vanilla extract, not imitation. The vanilla flavor is the star here.
- Adjust frosting sweetness: If the buttercream is too sweet, add an extra pinch of salt and a bit more butter.
- Storage: Store unfrosted cupcakes at room temperature for up to 2 days. Refrigerate frosted cupcakes and bring to room temperature before serving.
- Freezing: Freeze unfrosted cupcakes for up to 3 months. Thaw in the refrigerator overnight before frosting.
- Double the recipe easily using the recipe scale feature for larger batches.
- Frosting yield: Depending on how generously you frost, you may have leftover buttercream.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Looks really good Thanks
You are so welcome Shirley! Thanks for stopping by.
This cupcake is great! Not too sweet, but with plenty of frosting. Consistency of the cupcakes is a little thick, but they stay moist for days. A great intro to baking!
This cupcake is so good I made them for my friends birthday and now I can’t stop looking for other recipes on Yellow Bliss Road!
Thanks so mich for the kind words Karisa! Let me know if there’s anything I can help you find.
This is a great recipe! It’s easy to make and the results are delicious! This is one of my favorite vanilla cupcake recipes ever! I definitely recommend this.
Thank you Rina! Love the feedback, thanks for stopping by.
I found this recipe about a year ago and it disappeared from my email. It took me over an hour to find this recipe again. I did not want to make another cupcake recipe. I favored this one. The cupcakes are so moist I do not frost them. Sometimes I eat them warm. They go pretty fast and my kids love them!
Nice! Love your feedback Shunny! Thanks for stopping by.
Favourite vanilla cupcake recipe! So easy to make too! I made the recipe for 36 cupcakes, but got around 40 cupcakes. Depends how much you fill the liners. I would definitely recommend this vanilla cupcake recipe!!!
Love it!!!!
Yes you definitely can get a little more or a little less depending on how you fill the cups. So glad you love it – it’s our go-to as well!
The cupcakes were good, but the icing was way too sweet, even when I only used 3 cups of confectioners sugar.
Thanks for your honest feedback, Sage.