Easy Vanilla Cupcakes with vanilla frosting are a timeless treat for birthdays and any celebration. These moist cupcakes topped with a creamy vanilla buttercream are simple to make and always crowd-pleasing.
Cakes are a wonderful way to mark special moments or finish a meal. If you enjoy baking, this classic vanilla cupcake recipe pairs well with a variety of frostings and decorations to suit the occasion.
Vanilla Cupcakes
Vanilla cupcakes with vanilla frosting are a simple, classic combination. Add sprinkles or themed decorations to match birthdays, holidays, or any celebration.
What you need to make this vanilla cupcake recipe
For the cupcakes
- All-purpose flour – an easy, reliable choice; cake flour can be used for a lighter crumb.
- Granulated sugar – for sweetness.
- Kosher salt – if using table salt, halve the amount.
- Baking powder and baking soda – for lift.
- Sour cream – adds moisture and tenderness; plain yogurt works as a substitute.
- Vegetable oil – keeps cupcakes moist; canola oil is fine. Avoid strongly flavored oils that could overpower vanilla.
- One large egg – binds and enriches the batter.
- Pure vanilla extract – the primary flavor; use a high-quality extract or a scraped vanilla bean for best results.
For the frosting
- Unsalted butter – allows you to control salt in the recipe; bring to room temperature.
- Heavy cream – gives richness and a smooth texture to the buttercream.
- Powdered sugar – for a silky, lump-free frosting.
- Pure vanilla extract – or real vanilla bean for stronger flavor.
- A pinch of salt – balances sweetness and enhances flavor.
How to make vanilla cupcakes with vanilla buttercream
The cupcake batter
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with liners.
- In a bowl, whisk together the dry ingredients: flour, sugar, salt, baking powder, and baking soda. Sifting helps remove lumps for a smoother batter.
- In another bowl, whisk the wet ingredients: sour cream, vegetable oil, the egg, and vanilla until smooth.
- Fold the dry ingredients into the wet mixture with a spatula until just combined. The batter will be slightly thick—avoid overmixing to keep the cupcakes tender.
- Portion the batter into the liners using a large ice cream scoop for even cupcakes.
- Bake on the middle rack for 16–17 minutes, or until a toothpick inserted in the center comes out clean with a few crumbs attached. Cool in the pan briefly, then transfer to a wire rack to cool completely before frosting.
The vanilla buttercream
Vanilla buttercream is a classic pairing for these cupcakes and is quick to prepare.
Combine room-temperature unsalted butter, powdered sugar, heavy whipping cream, vanilla extract, and a pinch of salt in a stand mixer bowl. Beat on low to incorporate, then increase to high and whip until the frosting is pale, light, and fluffy—typically 10–15 minutes. Adjust cream and powdered sugar as needed to reach your desired piping consistency.
Other tips for the best vanilla cupcakes
- Sift flour to eliminate lumps and improve texture.
- Fold the batter gently with a spatula rather than overmixing to keep cupcakes tender.
- Use pure vanilla extract or a whole vanilla bean for the best, true vanilla flavor.
Storing vanilla cupcakes
These cupcakes are best the day they are made. At room temperature, keep them in a cool, dry area for several hours. Because the frosting contains butter, store leftover cupcakes in an airtight container in the refrigerator. If baking ahead, refrigerate and bring to room temperature about 15 minutes before serving so the buttercream softens.
Unique cupcake ideas to try next
- Cappuccino and chocolate variations for coffee lovers.
- Cinnamon roll–inspired cupcakes for a warm, spiced option.
- Churro-style cupcakes for a crunchy cinnamon sugar finish.
- Monster cookie dough cupcakes for a fun, indulgent treat.
- Tropical pina colada–inspired cupcakes for a bright, fruity twist.
Vanilla Cupcakes
Ingredients
Cupcakes
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ¼ teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup sour cream, room temperature
- ½ cup vegetable oil
- 1 large egg, room temperature
- 1 tablespoon pure vanilla extract
Frosting
- 12 ounces unsalted butter (3 sticks), room temperature
- 1 ½ cups powdered sugar
- 6 tablespoons heavy whipping cream
- 1 ½ teaspoons pure vanilla extract
- A big pinch of salt
Instructions
Make the cupcakes
- Preheat oven to 350°F. Line a muffin pan with cupcake liners.
- In a small bowl, sift together the flour, sugar, salt, baking powder, and baking soda. Whisk to combine and set aside.
- In a medium bowl, whisk sour cream, vegetable oil, egg, and vanilla until smooth. Fold the flour mixture into the wet ingredients until just combined.
- Use a large ice cream scoop to divide batter evenly into 12 cupcake cavities.
- Bake on the middle rack for 16–17 minutes, or until a toothpick comes out clean with a few crumbs. Cool to the touch, then transfer to a wire rack to cool completely.
Make the frosting
- Place butter, powdered sugar, heavy cream, vanilla, and a pinch of salt in a stand mixer bowl. Mix on low to combine, then beat on high until white and fluffy, about 10–15 minutes. Adjust consistency with more cream or powdered sugar if needed.
Assemble the cupcakes
- Fit a piping tip to a pastry bag, fill the bag with frosting, and pipe swirls on cooled cupcakes. Decorate with sprinkles if desired.
Nutrition
Nutrition information is an estimate and should be used as a guide only.