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
Can you use self raising flour instead?
No self rising flour is not the same as all purpose flour
My cupcakes were sticky on the top. Wonder why that happened. But they were moist alright
I think it’s as a result of the moist cupcake, but it also could be the room temperature or if they were stored in an airtight container before they were completely cooled. Mine definitely aren’t dry on top by any means.
Made this recipe after making a gross batch from Martha Stewarts website. This one was wayyyyy better! I made the vanilla frosting from this site as well. Perfect 🙂
Love to hear that 🙂 Thank you!
can these be made without using low-fat ingredients?
Yes but the texture will be different and likely more dense due to the additional fat content
I’m looking to make this a chocolate cake, how much coco powder would I need?
Hi Katrina, here is the recipe for my Moist Chocolate Cupcakes.
After experimenting with numerous recipes we are rapt to have found this one!! They are simply the best!! As we have a dairy free in our household, we replace the sour cream and milk with a separated refrigerated can of coconut milk . So fluffy and delicious! Love your site and excited to try more of your recipes ?.
That’s wonderful!! Thank you Siobhan!
I only made the cupcakes and used whole milk and regular sour cream. They came out great! Love them! Will definitely make again!
Woohoo! Thanks Kim!
Hi. I made this earlier well I suppose it came a flop. I didn’t have Fat Free Milk then weren’t sure if I could use Almond Milk but instead I use full cream milk.
It baked for 40 mins raised like cupcakes should then I left it in the oven after I turned it off. A few minutes later it flopped. I’ll give it another try. Please let me know if it could be the Full Cream Milk that caused it to flop. Thank you.
Hi Arlene, 40 minutes in the oven is way too long. What type of oven are you baking in?
Hi used Electric Oven 350 deg like I would normally bake my bakes in. The reason for have to bake it for 40mins was that it weren’t baked at 16mins. The mixture was still raw and soft. I will try the recipe once more.
Thank you for your response.
If I wanted to make half of this recipe into strawberry cupcakes what should I add? Since you said it is very adaptable 🙂 I really don’t want to make 2 batches
Hi Nancy, I haven’t done a strawberry cupcake, but I’ve done a strawberry filling for these cupcakes such as these Strawberry Rose Cupcakes.
Hello
I made your cupcakes today
Came out moist and delicious
I made regular and mini cupcakes
I think you may want to consider the amount of sugar.
I would use less sugar next time but recipe is a keeper.
Great Kay! Thanks for sharing!
These are the best tasting and easiest cupcakes I have ever had or made. Unbelievably delicious.
Thank you so so much Ashley!
These are the best cupcakes ever! Easy to make and came out perfect!
YEAH Marie! Thank you so much!
This came out horrible was moist but taste was very off , especially frosting. I followed directions step by step. Don’t waste your time with these.
Hi Kait. I am not sure what you mean when you say “taste was very off”- is it not what you expected? Did it not taste vanilla enough for you? I stand behind the recipe 100%, so perhaps its just not what you were looking for this in recipe, as many other have loved it. It’s all personal when it comes to vanilla or chocolate cakes.
Hi! I made this recipe last night and it tasted delicious however they stick to the paper so bad they fall apart. What can I do to prevent this? I used Wilton’s cake pans and also the cupcake liners.
Hi Destini, were they cooked all the way through? I have not experienced that before with this recipe specifically but sometimes it just the cupcake liners
was really excited to try this recipe but they did not turn out at all. I’m not sure what was wrong with them.
They tasted like something was missing and the taste was not great at all:(
I am sorry Tymara, not sure what to tell you unfortunately without being in the kitchen with you to see if there was a missed step or something? Or perhaps it’s just not the flavor and texture you prefer in a vanilla cupcake.
Hi
I can’t find All Purpose flour in UK. Can I use plain or self raising? What is the difference? Which flour is best for this recipe? Thank you.
I would assume “plain” is all purpose? I do not recommend using self rising, I’ve never tried it
Can I use self-rising flour? What would be the measure?
Hi Wanda, I am not sure, I have not tested the recipe with a self rising flour. Sorry!
ok. I’ll try and let you know.
I made these yesterday and they were heavenly. However, I feel the sugar flour ratio is not right as they turned out a bit too sweet. Will reduce the sugar next time. The batter was so thin it scared me at first but went ahead anyway.
Also folded in shredded coconut in the batter before baking and it upped the ante.. addictive!
Thanks Harper for sharing
Hello,
I was wondering if I can substitute the nonfat milk for a fruit juice to make fruit-flavored cupcakes?
Hi Priya, I have not tried it myself, it could probably work, might be a little sweet. What flavor are you looking for?
I’m looking to do pineapple.
I gotcha. I’d try doing half pineapple juice and half milk and see if that’s strong enough for you. You may have to test the recipe once or twice until you find the right combination.
If I could give an extra half star I would, it’s a decent recipe, super fast, and produces a nice white cake. The crumb is good, fairly moist, not the lightest most airiest cake I’ve ever had. It had a prominent eggy flavor and lacked depth, like it could’ve used more vanilla? I’m not sure what it was, it was a little plain, but everyone I served it to loved it. Thanks for this recipe!
Hi Lu! You are correct, this is definitely not a light and fluffy cupcake. Sounds like it was a success for you! Thanks for sharing.