This Easy Vanilla Cupcake recipe makes ultra moist vanilla cupcakes. They’ve topped with my favorite vanilla buttercream frosting, it’s light, fluffy, and just the right amount of sweetness. You can’t go wrong with these.
My Best Vanilla Cupcake Recipe
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, my friends is the best. You can literally come home from work and have cupcakes in the oven 10 minutes later.
Thousands of readers have made these 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 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 vertsile: You can make this for any holiday or celebration, it can even be turned into a cake.
How to Make Vanilla Cupcakes
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 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 softened 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 it’s 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 which walks you through step-by-step.
How to Frost a Cupcake 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.
Tips for the Best Cupcakes
- Using 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 thermmeter 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.
- Change up the frosting: This cupcake is so versitle. Try adding some chocolate buttercream, or a cream cheese frosting.
Can I Use This Recipe to Make a Cake?
Yes, you can. You can find variations of this cupcake recipe to make with a Layer Cake, or a sheet cake
How to Store Frosted Cupcakes?
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.
Since this frosting is all butter-based, it will melt in high temperatures or in humid environments. If you are serving this buttercream at an outdoor party, be sure to keep it 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.
Can I Freeze Cupcakes?
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 them, I would suggest doing so unfrosted. Flash-freeze the cupcakes on a baking sheet for 15 minutes then transfer them to an air-tight, freezer-safe container. Thaw to room temperature before frosting.
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
This Easy Vanilla Cupcake recipe makes ultra moist vanilla cupcakes topped with fluffy vanilla buttercream frosting.
Ingredients
For the cupcake:
- 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 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
Filed Under:
Variation Ideas:
This vanilla cupcake recipe is very adaptable. I’ve made this recipe into:
Looking for more cupcake recipes? Here are all my best cupcake recipes.
These are amazing! If you’re looking for an easy vanilla cupcake recipe that tastes absolutely amazing, this is the one!! The buttercream frosting is also heavenly and incredibly easy. These are my favorite cupcakes to make!
Love this Christina, thank you so much!
Any way to make this recipe dairy-free?
You can use dairy-free milk and yogurt, I don’t think that would be an issue. In regards to vegan butter, I have never made a frosting with vegan butter but if you can find something in a brick form or a vegetable shortening, you could try that and then use dairy-free milk instead of heavy cream.
One thing I wish was noted on here is if your wet ingredients were room temp or not. I always hear conflicting things when it comes to room temp vs. not and want to ensure when I make these that they are moist. I’m making them for a baby shower.
Hi Cheryl, totally understand. These do not have to be at room temperature, or at least I never make it that way. For my website, anything that requires room temperature ingredients it should be listed in the recipe card. I hope you enjoy them!
Could i mix in sprinkles for the funfetti look?
You sure can! my recipe for Funfetti cupcakes is a little different but it will certainly work with this recipe
Super easy and yummy!!! My kids love this recipe
Thank you Brittany!
This is the only cupcake recipe I like and I cannot find a chocolate cake recipe to compare. Do you know if I could substitute some flour and add cocoa powder to make a chocolate cake?
Hi Edain, it’s not quite the same dense texture but this is the chocolate version. It’s fluffer but equally as moist. https://beyondfrosting.com/moist-chocolate-cupcake-recipe/
Thanks! I will try it!
Just put in the oven! Sure it will taste wonderful but the batter made WAY more than 24 cupcakes! Actually made 24 cupcakes and a 8″ cake, which is probably filled too much… I expected maybe a couple cupcakes difference but not this much. What could I have done wrong?
Hi Samantha- Either you under filled the cupcakes or you’re using a totally different pan size. Otherwise it has to be something off with the recipe prep. When you say 8-inch cake, generally my 8inch layers have 1 2/3 cups of batter in them. Not sure how much batter you have leftover. I bake these quite frequently and never get more than 26.
I love this recipe for cakes and made it into cupcakes for them first time today. I agree with you Samantha – it made way more than 24 cupcakes! I used a standard cupcake pan and a large cookie scoop. It made 30! Very delicious. I will be filling them with a homemade strawberry filling.
I don’t know how you all are getting more than 26 cupcakes out of this recipe LOL, I’ve made it hundreds of times and 26 is the max I get!
I made 24 big cupcakes a whole other cake with the leftover batter as well. Tastes great, the more the better!
I don’t know how you all are getting more than 26 cupcakes out of this recipe LOL, I’ve made it hundreds of times and 26 is the max I get!
Love this recipe ! I made mine yesterday and used leftover chocolate frosting !
Very hard to find a vanilla cupcake recipe and this one is amazing !!
I’m wondering if you could divide this batter into two 8 inch pans to make a cake? What would the cook temp and time be ?
Looking forward to your reply !
Thanks again for an amazing recipe !!
Hey Melissa, thank you so much for sharing! I am so glad to hear this. So this recipe for 24 cupcakes with make either a 2 layer or 3 layer vanilla cake. Here are the full instructions for the layer cake.
I have tried many different cake/cupcake recipes and yours is the ONLY one I have liked and its the only one I use for all my cakes, along with the frosting! I’ve been using it for a couple years now and I’m so glad I found it!! Thank you for sharing your awesome recipes!
Thank you so so much Ashley, this is the best feedback!
I have tried many different cake/cupcake recipes and yours is the ONLY one I have liked and its the only one I use for all my cakes, along with the frosting! I’ve been using it for a couple years now and I’m so glad I found it!! Thank you for sharing your awesome recipes!
Just wondering if the bake temp and time would be the same for mini cupcakes?
Hi Alisha, the oven temperature would be the same yes! However the baking time would be different and dependent on the size of the mini pan. This could be anywhere from 7-12 minutes maybe. I would do a test, baking a couple of them, check after 5 minutes and add additional time as needed.
This is my go to cupcake recipe! Can I substitute gluten free flour for all purpose flour?
Hi Edain, you sure can! Just be sure it’s a 1:1 replacement for the best results. Here is the gluten-free version.
Thanks! I think they may have been better gluten free than regular!
Amazing!
They were so easy to make and tasted amazing!
Thank you so much Adlee!
I have a KitchenAid stand mixer and a cordless hand mixer can I just use the cordless. Also after I make the cupcakes do I put them in the refrigerator due to using sour cream?
I’m not familiar with a cordless mixer but I am sure it’s fine. For storage see additional details under the section in the blog post: HOW DO I STORE FROSTED CUPCAKES?
I was searching for an ideal recipe of the cupcakes and found it here!!! Thank you so much for sharing! They are fluffy and moist for 4 days or even more, and really delicious 🥰☺️
You’re so welcome Polina!
This was a great recipe. Love the texture of the cupcakes however it has a very pronounced egg taste which is strange. Can I use 2 eggs in future?
Hi Rebecca, I haven’t tested it that way. Usually I use 2 eggs for 12 cupcakes
Hi there!
Could you use buttermilk instead of whole milk? Can’t wait to try these! 🙂
I have made them with buttermilk, but I usually swap out some of the baking powder for baking soda
I started my vanilla cupcake recipe search about three weeks ago and came across these after two other recipes that I didn’t like- either too involved or not the right texture. I found these and did a test batch and LOVED them! I ended up making these (175 of them!) for my baby shower and THEY ARE PERFECT! They are super duper perfectly moist, have a really satisfying texture, and the frosting is soo light and fluffy and perfect! Did I mention that this recipe is perfect? It totally is! Thank you for all the tips in the blog post- I ended up using greek yogurt because I didn’t have sour cream and they are so moist. The post about frosting advice was also very helpful! My cupcakes look professional!! And thank you for such an easy, quick recipe that tastes and looks like I slaved over them for days (even though start to finish 175 cupcakes was only a few hours!)
This is so boss!! Thank you! I’ve don several large events and making that many cupcakes is no joke. I am honored that you choose my recipe!
Hi, I have a question 🙂
I want to make this recipe with Greek yogurt , but I’m not sure how many grams that would be. According to the internet around 115 gramos? Is that correct?
Since Greek yogurt is more thick I don’t know if it’s a good idea to measure in ml?
Hi Nina, I would use 96g. Usually it’s a 1:1 swap
The cupcakes were sooo yummy!! Although I have a long way to go to perfect my cupcake skills they were amazing. They were a big hit. I’ve been trying to find a vanilla recipe (Cakes/or cupcakes), and your blog was the best one I’ve found. Easy, and quick. I definitely recommend this recipe. Thank you so much for creating this recipe. I will be using this for my future cake. 😊
This is amazing Casey! Thank you so much! It is great for cakes too, and easily adaptable.
I made your vanilla icing and now the cupcakes, and OMIGOSH these are so delicious. This is go to for now.
Woohoo!! Thank you Shantel, I love to hear that!
I used this recipe (cupcakes only because I did not have enough powdered sugar for the icing) as the base for “firecracker” cupcakes. Very easy, moist, and still soft 4 days later stored in the fridge. This recipe is a keeper!!
Love that Julie! Thank you so much for sharing!