The Secret to the Best Vanilla Cupcakes You’ll Ever Make

Have you ever, literally, had a vanilla cupcake so high, light and perfect it feels like you’re biting into a cloud? Moist, fluffy and stuffed with an intense vanilla flavor, these are the cupcakes of your dreams. Frosted with silky vanilla bean buttercream, they’re so delicious, you’ll never reach for boxed mixes again!

This is the winning recipe after 20 test batches—guaranteed to impress.

Ingredient Overview:

Vanilla Cupcakes:

• 1 ½ cups (182g) cake flour: Gives the cupcakes their tenderness and lightness.
• 1 cup (200g) granulated sugar: Sweetens without making them heavy.
• 2 tbsp dry milk powder: Contributes flavor and softness to the crumb.
• 1 tsp baking powder + ½ tsp baking soda: Assists in the perfect rise of these puppies.
• ¼ tsp kosher salt: Counteracts the sweetness.
• 6 tbsp unsalted butter, softened: For richness and moisture.
• 3 tbsp vegetable oil: Makes them super moist.
• ¼ cup warm water + ½ tsp vinegar: Produces a light texture.
• ½ cup (120g) sour cream, room temp: Provides tang and tenderness.
• 2 large eggs + 1 egg yolk, room temp: Binds everything together.
• 1 tbsp vanilla bean paste: For that real vanilla flavour.

Vanilla Bean Buttercream:

• 1 cup (220g) unsalted butter, softened: The base of the frosting.
• 6 cups (660g) powdered sugar: Sweetens and thickens.
• 3–4 tbsp milk: To adjust consistency.
• ½ tbsp vanilla bean paste: For excellent vanilla flavor.

Vanilla Cupcakes with Buttercream Frosting

Step-by-Step Instructions:

Making the Cupcakes:

1. Line cupcake pans: Line a cupcake pan with 12 liners, and a second pan with 3 (this makes 15 cupcakes).
2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, milk powder, baking powder, baking soda and salt.
3. Add butter & oil: Stir on medium-low until combined (it’ll look lumpy).
4. Combine wet ingredients: In a measuring cup, whisk together water, vinegar, sour cream, eggs and vanilla.
5. Mix wet & dry: Add wet mix to dry mix in a slow stream while mixing. Stop after a few seconds to flatten the batter.
6. Fill liners: Scoop batter just past halfway (a cookie scoop helps!).
7. Bake 15 minutes: Test with a toothpick (after 1 toothpick injection, it should come out clean).
8. Cool completely: Transfer to a rack, then chill for 30 minutes before frosting.

Making the Buttercream:

1. Beat butter until creamy.
2. Add powdered sugar, one cup at a time, mixing well.
3. Keep adding milk as necessary to keep it smooth.
4. Stir in vanilla bean paste: Frosting must definitely be thick however pipeable.
5. Frost cooled cupcakes: Pipe or spread, then add sprinkles if using!

Serving Suggestions, Storage, Tips, and Variations

Vanilla Cupcakes with Buttercream Frosting

Serving Suggestions:

• Finish with sprinkles, edible glitter or fresh berries.
• Serve with a glass of cold milk or coffee.

Storage Tips:

• Room temp (2 days): Store in airtight container.
• Fridge (5 days max): Bring to room temp before serving.
• Freeze (unfrosted, 3 months): Thaw to frost.

Variations:

• Lemon twist: Fold lemon zest into batter.
• Chocolate drizzle: Drizzle melted chocolate over frosting.
• Strawberry buttercream: Replace the vanilla with strawberry extract.

FAQs

1. Can I replace cake flour with all purpose flour?
   Yes! Substitute 3 tbsp flour with 2 tbsp cornstarch for every 1 ½ cups.
2. What if I don’t have vanilla bean paste?
   Instead, use 1 tbsp pure vanilla extract.
3. Why do you have to chill cupcakes before frosting?
   The more sugar you have in your frosting, the less likely that it will melt, and it helps set the crumb.
4. Can I make these ahead?
   Yes! Make cupcakes 1 day ahead; frost just before serving.

And there you have it—the best vanilla cupcake recipe! Light, flavorful and foolproof.

Ready to bake magic?

Vanilla Cupcakes with Buttercream Frosting

Serves: 15 Prep Time: 20 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 280 calories 12 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

MAIN INGREDIENTS 

Vanilla Cupcakes:

• 1 ½ cups (182g) cake flour
• 1 cup (200g) granulated sugar
• 2 tbsp dry milk powder
• 1 tsp baking powder + ½ tsp baking soda
• ¼ tsp kosher salt
• 6 tbsp unsalted butter, softened
• 3 tbsp vegetable oil
• ¼ cup warm water + ½ tsp vinegar
• ½ cup (120g) sour cream, room temp
• 2 large eggs + 1 egg yolk, room temp
• 1 tbsp vanilla bean paste

Vanilla Bean Buttercream:

• 1 cup (220g) unsalted butter, softened.
• 6 cups (660g) powdered sugar
• 3–4 tbsp milk
• ½ tbsp vanilla bean paste

Instructions

• Mix dry + wet ingredients.
• Bake at 350°F for 15 mins.
• Allow to cool, then frost with buttercream.

Notes

• Flat ingredients = flatter batter.
• Don’t fill liners more than about halfway!