This easy vanilla cupcake recipe makes the best, ultra moist vanilla cupcakes from scratch. They’re topped with my favorite vanilla buttercream frosting that’s light and fluffy with just the right amount of sweetness. You can’t go wrong with classic, homemade vanilla cupcakes for birthdays, holidays, or any special occasion!
Looking for more cupcakes? Here are all my best cupcake recipes. You might also love these perfect chocolate cupcakes.
I think everyone needs a quick and easy cupcake recipe that they can make in a pinch. I have made many cupcakes over the years, and this is my best vanilla cupcake recipe yet. You can literally come home from work and have cupcakes in the oven 10 minutes later.
Thousands of readers have made these vanilla cupcakes and loved the dense, sponge-like texture. These cupcakes stay moist for several days, and they’re packed with vanilla flavor. I topped these with classic vanilla buttercream; you can’t go wrong with that combination.
Why is This Vanilla Cupcakes Recipe So Good?
Everyone’s opinion of what a vanilla cupcake should be is very different. Readers love this recipe because it’s truly moist, a little dense, and not too sweet. They stay fresh for several days after baking.
- 10 minutes to prepare. This recipe uses oil, so it comes together very quickly. Oil makes the crumb and texture a bit more tender and tighter.
- Plenty of flavor. This recipe calls for a whole tablespoon of vanilla extract. Be sure you get a high-quality vanilla for the best results
- They’re super moist. The sour cream in this recipe is a non-negotiable for me. It’s really what keeps these soft and tender for several days.
- Very versatile. You can make this for any holiday or celebration, it can even be turned into a cake.
Ingredient Notes
These are the important ingredients you’ll need to make these cupcakes. Refer to the recipe card for the full, printable list with ingredient amounts and step-by-step recipe instructions.
- Oil – I make my cakes and cupcakes with oil instead of butter. It’s the first secret to super moist and fluffy cupcakes! Choose a neutral-flavored oil, like canola or vegetable oil.
- Sour Cream – Bring this to room temperature. If you don’t have sour cream, plain Greek yogurt is a good substitute.
- All-purpose Flour – Make sure to measure your flour correctly. If you can’t weigh your flour using a kitchen scale, spoon the flour from the bag into your measuring cup. Then, level off the top with the back of a knife. Never scoop straight from the bag, which results in overmeasuring. I recommend sifting the flour for these cupcakes to remove any lumps.
- Milk – Whole milk, 2% milk, or any kind you have on hand. This should also be at room temperature.
How to Make Vanilla Cupcakes
I’ll show you how to make vanilla cupcakes from scratch! Follow this quick step-by-step overview.
- Prep. Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
- Combine the sugar with the wet ingredients. First, combine the sugar, vegetable oil, eggs, and vanilla extract until well incorporated. Then, add in the sour cream and beat until well combined.
- Combine the dry ingredients. In a separate bowl, combine the remaining dry ingredients. Add half the dry ingredients and half of the milk and mix just until the flour starts to incorporate. Repeat until all ingredients have been added.
- Fill the pan. I recommend using a large cookie scoop, which is about 3 tablespoons. It ensures an even amount of batter for each cupcake, and they will bake more evenly.
- Bake! In my oven, these bake for about 15 minutes. I bake both pans on the top rack, and I test the middle of the cupcakes with a toothpick to make sure they’re baked through all the way.
Seriously, The Best Vanilla Buttercream
I promise this will become your new go-to frosting recipe. It’s the perfect consistency for piping, and the texture is amazing. What makes this frosting so good?
- Butter temperature. My secret is to use cold butter, straight out of the fridge. The butter is whipped in the beginning for several minutes, so the mixture softens the butter for you.
- You have more control over the consistency. You don’t have to worry about the butter being too soft, resulting in a runny buttercream that doesn’t hold its shape.
- Whipped to perfection. You’ll be doing extra mixing with this recipe and adding some heavy whipping cream, which helps reduce the sweetness and incorporate air into the frosting.
If you’ve never made frosting before, be sure you visit this tutorial that walks you through it step-by-step.
How to Decorate Cupcakes Like a Pro
Want to make beautiful bakery-style frosted vanilla cupcakes? A simple trick is to use jumbo piping tips for the frosting. Start from the outside edge of the cupcake, working your way up towards the middle, and only fill your piping bag a maximum of 2/3 full. I have shared tons more tips for decorating cupcakes and also coloring buttercream for any occasion.
Cupcake Decorating Ideas
This vanilla cupcake recipe is so versatile. Decorate your baked and cooled cupcakes for any occasion following the tutorials I’ve included here! You can also change up the frosting with chocolate buttercream or cream cheese frosting, or any of the cupcake frosting ideas below.
Tips for Perfect Vanilla Cupcakes
- Use room temperature ingredients. Make sure that the sour cream, milk, and eggs that you use to make your cupcake batter are at room temperature before you start. Room temperature ingredients combine and blend more smoothly than ingredients that are cold from the fridge.
- Don’t overmix the batter. Overmixing cake batter causes the gluten to overdevelop, leading to dense cupcakes that won’t rise properly.
- Use a cookie scoop or measuring cup to fill the pan. will ensure that there’s an even amount of batter in each cupcake liner. This means the baking times will also be consistent.
- Use an oven thermometer. Most ovens take much longer to preheat than you think. Using an oven thermometer to monitor the internal temperature of your oven will help ensure it’s not over- or under-heated.
- Make it gluten-free. You can swap out the all-purpose flour with a measure-for-measure gluten-free flour to make the most amazing gluten-free cupcakes.
Frequently Asked Questions
Yes, you can. I have adapted this cupcake recipe to make a vanilla layer cake or a sheet cake.
Personally, I don’t freeze cupcakes if I can help it. I don’t think they taste the same when thawed. However, if you need to freeze your vanilla cupcakes, I suggest freezing them unfrosted. See below for storage and freezing tips.
How to Store Frosted Cupcakes
- Refrigerate. I recommend refrigerating cupcakes that are frosted and allowing them to come to room temperature before serving. Since this frosting is all butter-based, it will melt in hot or humid environments. If you are serving your frosted cupcakes at an outdoor party, be sure to keep them out of the sun, especially if temperatures are hot that day. Otherwise, I store my cupcakes in a cool, dry place in an airtight container for up to 3 days once they are frosted.
- Freeze. Flash-freeze the unfrosted vanilla cupcakes on a baking sheet for 15 minutes. Then, transfer the cupcakes to an air-tight, freezer-safe container. Thaw to room temperature before frosting.
More Cakes and Cupcakes Recipes
Moist Vanilla Cupcakes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24-26 cupcakes
- Category: Cupcake
- Method: Baked
- Cuisine: American
Description
I’ll show you how to make the best moist vanilla cupcakes from scratch! This easy, fluffy vanilla cupcakes recipe is perfect for birthdays and holidays, frosted with creamy vanilla buttercream frosting.
Ingredients
For the Cupcakes
- 2 cups (380g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 3 large eggs, at room temperature
- 1 tablespoon (14.8 ml) vanilla extract
- ½ cup(120g) sour cream, at room temperature
- 2 ½ cups (350 g) all-purpose flour sifted
- 3 teaspoons (11.2 g) baking powder
- 1 teaspoon (5 g) salt
- 1 ¼ cups (296 ml) milk (any type), at room temperature
For the Frosting
- 1 1/2 cups (339 g) unsalted butter, cold
- 5–6 cups (780g) powdered sugar
- 1 tablespoon (15ml) vanilla extract
- 2 ½ tablespoons (37.5ml) heavy whipping cream
- Pinch of salt
Instructions
For the Cupcakes
- Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed. Next, mix in the sour cream and beat until well combined.
- In a separate bowl, combine the remaining dry ingredients: flour, baking powder, and salt. Add half the dry ingredients and half of the milk, and mix just until the flour starts to incorporate. Add the remaining ingredients and mix until well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full.
- Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
For the Frosting
- Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, beating until the butter is very fluffy.
- Alternate adding 2 cups of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Ensure the powdered sugar is well combined, and whip for 1-2 minutes before adding more powdered sugar.
- Once all the ingredients have been added, increase the speed to medium-high and beat for another couple of minutes to whip additional air into the frosting. Pipe these cupcakes with a large piping tip and top with sprinkles.
Notes
- The batter will be quite thin. It’s important that you stir the batter after mixing, to ensure everything on the bottom of the bowl is well mixed.
- Sour Cream: You can substitute the light sour cream for Greek yogurt. You can also use full-fat sour cream if needed.
- Gluten-free option: This recipe has been tested with a measure for measure all-purpose gluten-free flour that already contains xanthan gum.
- To make 12-14 cupcakes, halve all the dry and wet ingredients, but use 2 whole eggs, 2/3 cups milk
- Storage suggestions: If you live in a hot and humid environment then I would suggest that you refrigerate cupcakes that are frosted and allow them to come to room temperature before serving. Otherwise, they can be stored in an air-tight container at room temperature.
- Make-ahead: These are best served within 2 days of preparation but will proper storage they can stay fresh for several days.
- Freezing: If needed, flash-freeze the cupcakes on a baking sheet for 15 minutes than transfer them to an air-tight, freezer-safe container. Thaw to room temperature prior to serving. If possible, it’s best to store them unfrosted.
Nutrition
- Serving Size: 1 cupcake
- Calories: 400
- Sugar: 46.9g
- Sodium: 118.6mg
- Fat: 17.9g
- Saturated Fat: 11.8g
- Carbohydrates: 58.3g
- Fiber: 0.4g
- Protein: 3.1g
- Cholesterol: 57.1mg
Hey i love your recipe. Please let me know if i could make soure cream at home with tetra pack cream. Or any other suggestion please?
Hi Fatima, I am not familiar with tetra pack cream, I’m sorry. Do you have some type of yogurt? Greek yogurt is a good substitute for sour cream
Love this recipe!!! It was a hit with my family and coworkers! I’d like to try adding raspberries to the batter. I only have frozen at the moment. How would you suggest going about this? I don’t mind the batter turning pink. Would crushing them be appropriate? Should I add more flour or decrease a liquid element? Help please!
Hi Gesina, I am so glad you loved these! I think that I use whole berries and coat them with flour. Mix them into your batter last. As you mix, some of the berries will probably crush themselves! You might also look at trying it with yellow cake which is a thicker batter. Just increase the vanilla to 1 tablespoon. There are instructions to make that recipe with cupcakes.
I’m gnna tackle these using almond flour and adding in an extra egg or a bit more sour cream as well as an extra tsp of baking powder…wish me luck!
Sounds great Alyssa, let us know how they turn out! I am sure my husband would LOVE an Almond flour cupcake LOL!
I followed the recipe and they were not great. The texture was ok but they did not taste good at all. I would chose an old fashioned Betty Crocker recipe over this.
Hi Elaina, thanks for your comment. I think everyone has their own opinion of their favorite cupcake. I guess this recipe isn’t for you, but that’s okay! I hope you find another one you like.
Can the milk be substituted with Almond Milk or 2% Milk?
Hi Chole, yes I should think so. I’ve never used Almond milk myself for baking.
I made these last night and the flavor is delicious but I’m not sure about the texture. I followed the recipe as written except that I used full fat sour cream and vanilla paste. My batch was more chewy and muffin like. Is this the correct result? If not, could I have mixed it too much or too fast? I love to try new cupcake recipes and I am an experienced cook and caterer. They are very moist and I would like to use this recipe again but I’m not sure I like the chewy texture. Any recommendations?
Hi Donna, a full fat sour cream will probably produce a denser cupcake. This recipe is definitely more of a sponge cake like texture as opposed to light and airy. You could try a half batch without the sour cream and see if you like it, but I don’t think it’s quite as moist.
Hi, how could I make these into the smaller mini cupcakes? Lessen the baking time and temperature? Thanks
Hi Marilyn, you sure can! You might find this post helpful when it comes to baking times and the amount of batter
https://beyondfrosting.com/cupcake-research-tips-for-bakers/
Hi, made this recipe twice now, the first time was amazing however the second batch went really dry and didn’t stay moist like the first batch. I don’t know whether it’s because I put different brand of sour cream in or put them in the fridge? Any help please
Hi Al, if you put them in the refrigerator, it will definitely take some of the moisture out of the cupcake. Did you store them in an airtight container? Did you eat them straight out of the fridge or leave them on the counter before eating? I think you eat them straight out of the fridge, they will taste dry.
Should these be refrigerated?
Hi Sadia, if you live in a climate that it hot or in high humidity, then yet, I would recommend refrigerating these.
I am so happy I came across this cup cake recipe . I am anxious to try is soon. Thank you.
Thank you Beverly! I hope you enjoy!
Hi ? I wanted to try this recipe but i forgot to buy sour cream. Is it possible to make it without it? Thank you ☺️
Hi Christina, yes you can make it without it but it won’t be quite as moist. You can also use greek yogurt as a substitute.
Amazing! I have finally found the perfect cupcake recipe!
Question, could I halve the mixture to make less?
Hi Alice! Yes you can half of the the dry and wet ingredients and then use 2 eggs. This will make 14 cupcakes
Can this be made eggless by substituting eggs with anything else?
Hi Sonali, I have not tested the recipe that way so I cannot say for certain.
I decided to venture out of my sugar cookie making and try cupcakes instead! They turned out so moist and delicious! I added cream cheese frosting and the combination was heavenly. I am so glad I stumbled across this recipe! I can’t wait to try more! Thanks 🙂
This is awesome Taylor!! Thank you!
Could this be made into a chocolate cake recipe by adding cocoa??
Hi Stephanie, I am still working on a chocolate version that is as good as this one, but a simple swap of cocoa powder unfortunately isn’t the answer. Stay tuned!
Thanks so much!! I will!
I made these with my four-and-half-year old daughter today. These are scrumptious and will become the vanilla cupcake she knows and loves from her childhood. Awesome recipe! Better than most cafes and cupcake shops. And bakery-quality from our own kitchen–so satisfying. Thank you! You’ve just made our world sweeter! xx
Kim this comment just makes my day!!! Thank you so much!
Hello could I use normal sour cream since I can’t find light one in Germany? Thanks
Hi Alejandra, yes you can or you can use a fat-free Greek yogurt as well. Enjoy!
I adore this cupcake! It is very moist and the crumb is perfect! I used whole milk and regular sour cream with no issue. I am filling these puppies with a homemade peach compote, then icing with a family “to die for” buttercream.
Ummm that sounds amazing!!! I also would love to hear more about your family recipe for “to die for” buttercream!!
I didn’t even use sour cream and they still tasted great. I made 24 of them and my family of 5 finished them in 1 day. Absolutely good
Thank you so much!! I am so glad you loved them!
Is there a replacement for sour cream
Hi Kaitlyn, yes you can use Greek yogurt
Could buttermilk be used instead of regular milk?
Absolutely!
They turned out well! Highly recommend this recipe. Thank you so much!
Great! Thank you Jennifer!
What differnce with the taste does it make if you were to use butter milk instead of milk ? *new to baking *