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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.
Fantastic recipe!! And the tips were super helpful too.. love to bake but I’m still inexperienced this recipe is easy fun and delicious ❤️❤️❤️
Awesome feedback Dorothy! Thanks for stopping by.
I LOVE this recipe. I’ve used it several times and by following the recipe and all the tips they come out perfect every time. I would like to use this to make a smash cake (2-layer 6″ round) for my daughter. Do you have suggestions on converting this for that purpose?
This recipe should made 2 (8-inch) round cake pans. The bake time would be a little longer since they are larger. I’d say probably 10 extra minutes. But do watch it closely.
Forgot to add 5 star rating
Thank you for sharing the love Amony!
My daughter wanted to make cupcakes and just picked yours randomly (she’s 9). The whole family agreed this is the best vanilla cupcake recipe we ever tried. Simple enough for a 9 year old to make with little assistant and turned out wonderful. We substituted the sour cream for vanilla Greek yogurt!!!
Awesome feedback Amony! Cupcakes and Family time are the best, thanks for stopping by.
The same thing happened to me when it was my friends birthday. I was just looking at recipes and I came across this recipe and honestly it is one of the best cupcakes I have ever tasted.
So easy and turned out delicious!
Thank you Sara!
I loved them and made them for my family all by myself and I am a kid.
That’s awesome Kinley! Thank you so much for stopping by.
If I don’t have confectioners sugar what is a good substitute? Would powdered sugar work?
Powdered sugar and confectioners sugar are the same thing. 🙂
Hello, Kristin Maxwell. My name is Alyssa and I love baking. I bake almost every day. I tried this recipe and it was amazing, thank you.
You are so welcome Alyssa! Thanks for stopping by.
Kristian
Your welcome.
Hi! Can I add unsweetened cocoa powder to the frosting to make it chocolate?
Yes you can. Replace some of the powdered sugar with cocoa, and add milk as needed to thin out the consistency.
Amazing cupcakes. I’m not a baker but this came out Amazing. For the frosting I would cut in half the ingredients. I had a lot left over and I did 3 cups of sugar.
Hi Tristan, Thank you for the awesome feedback.
OMG! These were the best cupcakes and buttercream I have ever had. After tasting these, I will never use another vanilla cupcake recipe!!!!
That’s awesome Whitney! Thanks for the positive feedback.
That’s awesome Hannah! Thanks for sharing.
These were AMAZING! This is the first time I have baked anything vanilla, and I am SO glad I found this recipe! DELISH!
Thanks for stopping by Nora.
Great directions and tips for success. Delicious, light, fluffy bakery style cupcake. This recipe is a keeper.
I especially like that it makes 12 cupcakes.
I made a buttercream frosting and have it in a piping bag and we will enjoy a freshly made cupcake when the craving hits. It was delicious with a freshly sliced strawberry filling!
That’s awesome Geri! Thanks for the great comment.
oops I forgot to give a five star rating! :p
Thank you sarahgrace!
This recipe is amazing!!! The instructions were really simple and easy to follow. And the cupcakes turned out great! I made them for my family and they were a huge hit. Thank you so much! 🙂
Side note: I used plain Greek yogurt instead of sour cream, plus I doubled the recipe, and they still turned out really well
It was great!
But instead of using sour cream I used cream cheese it was great. This recipe needs 5 stars!
That’s awesome! Thank you for the 5 star rave #17llamas.
Did you do a 1:1 ratio of cream cheese to sour cream? Also, did you add milk and whisk it up?
If I want to make 48 cupcakes, what is the exact measurement of 4-2.67 cup all-purpose flour?
It says 1-2/3 cups flour. What does this mean? 1 up and 2/3 cups flour?
Yes that’s one cup plus 2/3 of a cup.
Is it 3 or 4 cups of confectioners sugar?
It’s between 3 and 4…it depends on how sweet you want the frosting to be.
I love this recipe! Keep making and baking so everyone can enjoy!
Thank you Ines! and thank you for for sharing your positive feed back.
Hi Kristin, I came across your website looking for a cupcake recipe and yours seem to be a winner complete with helpful tips.
Could i know what is the best way to convert your cup measurements to grams pls. Thanks a load
You should be able to simply google this, search “convert xxcups to grams”
Hi I followed word for word with the cake mixture and they didnt rise much I used plain flour is that correct or should I have used self raising flour. Thanku I will decorate with icing tomorrow
I had the same problem. The cupcakes are dense and spongey. They taste ok, though almost overwhelmingly vanilla (I used Penzey’s vanilla). I followed the instructions word for word, but maybe instead of whisking I should have used a mixer?
Do the frosted cupcakes need to be refrigerated? We have them in plastic cupcake holders
Butter is shelf stable so it would be ok to leave them at room temperature for a few days. But you could refrigerate them if you prefer.
Can I bake this in a sheet pan?
I don’t know about a sheet pan, but the recipe will work in a 9″x13″ baking pan.
Can I use buttermilk?
Sure!
This are amazing!! I have made them multiple times. They are my go to recipient when it comes to cupcakes
That’s awesome Maddie! thanks for stopping by.
I tried your recipe and I must say that these are the best and easiest cupcakes to make hands down. I followed your recipe word for word. They were absolutely delicious and very moist.
That’s awesome Jodie, thank you.
Could I use heavy cream instead of milk?
Yes, you could.
Just one question but would I be able to replace the sour cream with plain yogurt or would that change the texture and taste ?
You could use plain yogurt, it may alter the taste and texture slightly but not too noticeably.
This may seem like a silly question but is 3 1/3 doubled 1 2/3 or should it be 2 1/2 cups.
Also, how do I store these overnight?
You can store these in the fridge overnight, covered. I’m not sure I understand what you’re referring to on the sizes?
Can I use salted butter instead of unsalted? Or would that change the flavor of the cupcake and frosting? Would I just not use any salt then because the butter contains the salt?
Yes you can, you might not add any additional salt though.
Can I make these the day before and if I can, how do you keep them overnight?
Yes you can make them the night before. I would store them covered in the fridge.
This may be a silly question, but is 2 1/3 1 2/3 doubled?
Yes
If I mix everything together using a spoon or fork, would the batter come out the same
The beating process really aerates the batter making it fluffy. If you can, use a large wooden spoon. The frosting however needs to be whipped with an electric mixer.
Used this recipe to bake for the first time ever.
They turned out perfectly and you made me look like a pro!
Thankyou people couldn’t believe it was my first time baking lol
Yay! Great to hear, Ben!
Do you have to melt the butter?
For this recipe, yes.
Can you substitute sour cream for unsweetened applesauce
I suppose you could, but it would change the consistency and texture of the cupcake.
Hi! Can you sub Greek yogurt for the sour cream? That’s what I’ve got on hand. Thanks!
Absolutely!
Pls help me I wanna make these cupcakes now . Should i have to add 1cup all purpose flour or 1 2/3 cups?
It’s 1 and 2/3 cups of all-purpose flour.
Beautiful turn out u are awesome
I just made these.the recipe only listed one egg needed. But the directions said to wisk in eggs one at a time?? There was only enough batter for about 15 cupcakes. Did anyone else have this problem?
Sorry, a couple of typos! 1 egg is correct, and that should have been 12 instead of 24.
I made this tonight. It was delicious!
I love vanilla cupcakes and these look utterly amazing!
I can totally tell this is a moist cupcake based on that pic with the bite out of it. YUM!