Vanilla Cupcakes

Vanilla cupcakes are one of those classic desserts that never go out of style. Light, fluffy, and perfectly sweet, they’re like little bites of joy in a wrapper. Whether you’re baking for a birthday, a casual get-together, or just because you’re craving something sweet, these cupcakes deliver every single time. What makes them so special is their simplicity—you don’t need fancy ingredients or complicated steps to whip up a batch that tastes amazing.

The beauty of a good vanilla cupcake lies in the balance. You want a soft, moist crumb that doesn’t feel too dense but also holds its shape when you take a bite. And of course, that rich, buttery vanilla flavor has to come through with every mouthful. When made right, they can stand proudly on their own or pair beautifully with just about any frosting—from classic buttercream to something more playful like a fruity swirl or chocolate ganache.

What’s also great about this recipe is how beginner-friendly it is. Even if you’re not super confident in the kitchen, these cupcakes are very forgiving. A few pantry staples, a whisk or mixer, and a muffin tin are pretty much all you need to get started. Plus, they’re quick! In under an hour, you’ll have a batch of cupcakes that smell like heaven and taste even better.

And let’s not forget the decorating fun. Vanilla cupcakes are the perfect canvas for creativity. You can keep things minimal with a swirl of frosting and a few sprinkles, or go all out with themes, colors, and toppings. Either way, once you bite into that soft, fluffy cake with a hint of vanilla warmth, you’ll see why this recipe is always a crowd favorite.

Why You’ll Love It

• Super Soft and Fluffy Texture – These cupcakes are light and airy with just the right amount of moisture, making each bite melt in your mouth.
• Rich Vanilla Flavor – Made with real vanilla extract, the flavor is warm, sweet, and comforting without being overpowering.
• Simple, Everyday Ingredients – No need to run to a specialty store. You likely have everything you need right in your kitchen already.
• Perfect for Any Occasion – From birthday parties to casual treats, these cupcakes fit in anywhere and are easy to dress up or keep simple.
• Great Base for Customization – Add a filling, change the frosting, or mix in your favorite flavor twist—these cupcakes are as versatile as they are delicious.

Ingredient List

For the Vanilla Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp pure vanilla extract
• ½ cup whole milk
• ¼ cup sour cream

Optional for Frosting (if you plan to make it too):

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 ½ tsp vanilla extract
• 2–3 tbsp heavy cream or milk

Ingredient Notes

• Unsalted butter – Always go with unsalted so you can control the salt level. Let it soften at room temp for easier mixing.
• Sour cream – Don’t skip this! It adds moisture and a subtle tang that makes the cupcakes extra tender.
• Pure vanilla extract – Use real vanilla extract (not imitation)—it’s key to that deep, cozy flavor.
• Whole milk – Adds richness and helps keep the texture light. Avoid low-fat options if you can.
• Powdered sugar – For frosting, sift it first to avoid lumps and get that smooth, creamy finish.

Kitchen Equipment Needed

• Mixing Bowls – For combining dry and wet ingredients separately. I like using glass bowls so I can see everything clearly.
• Electric Hand Mixer or Stand Mixer – Makes creaming butter and sugar so much easier and faster. A hand whisk works too, just takes more effort.
• Measuring Cups & Spoons – Accuracy matters in baking, especially for flour and baking powder.
• Rubber Spatula – Perfect for folding in ingredients and scraping down the sides of the bowl.
• 12-Cup Muffin Tin – Essential for baking your cupcakes evenly. I love the nonstick kind for easy cleanup.
• Cupcake Liners – Keeps the cupcakes from sticking and adds a decorative touch.
• Ice Cream Scoop or Spoon – For evenly dividing the batter into the cupcake liners.
• Wire Cooling Rack – Helps cool the cupcakes quickly and evenly without sogginess.

Instructions

Step 1: Prep Your Tools and Ingredients

• Preheat your oven to 350°F (175°C). This ensures your oven is ready when your batter is.
• Line a 12-cup muffin tin with cupcake liners. Set aside.
• Let the butter, milk, and eggs sit out for about 30 minutes to come to room temperature. This helps everything mix together smoothly.

Pro Tip: Room temp ingredients blend better and create a more even, tender crumb.

---

Step 2: Mix the Dry Ingredients

• In a medium bowl, whisk together 1½ cups flour, 1½ tsp baking powder, and ¼ tsp salt.
• Set this bowl aside—you’ll add it in gradually later.

---

Step 3: Cream the Butter and Sugar

• In a large mixing bowl, add ½ cup softened unsalted butter and 1 cup granulated sugar.
• Using an electric mixer on medium speed, beat for 2–3 minutes, until the mixture is light, fluffy, and pale in color.

Pro Tip: Don’t rush this step—creaming incorporates air, which helps your cupcakes rise.

---

Step 4: Add the Eggs and Vanilla

• Crack in 2 large eggs, one at a time, mixing well after each addition.
• Pour in 2 tsp pure vanilla extract and beat just until combined.

Pro Tip: Scrape down the sides of the bowl with a spatula to make sure everything mixes evenly.

---

Step 5: Combine Wet and Dry Mixtures

• Add ⅓ of the dry ingredients to the wet batter and mix on low until just combined.
• Add ½ of the milk (¼ cup) and mix.
• Repeat: add another third of the dry mix, then the remaining milk, and finally the rest of the dry ingredients.
• Add ¼ cup sour cream and gently mix until the batter is smooth, but don’t overmix.

Pro Tip: Overmixing can lead to dense cupcakes. Stop mixing as soon as there are no streaks of flour left.

---

Step 6: Fill and Bake

• Use an ice cream scoop or spoon to fill each cupcake liner about 2/3 full with batter.
• Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

Pro Tip: Don’t open the oven door too early—wait until at least 18 minutes have passed to avoid sinking centers.

---

Step 7: Cool Before Frosting

• Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
• Only frost when they’re fully cooled—warm cupcakes will melt your frosting.

Tips and Tricks for Success

• Measure your flour properly – Spoon it into the measuring cup and level it off with a knife. Too much flour = dry cupcakes.
• Use room temperature ingredients – Cold eggs or milk can cause the batter to curdle or bake unevenly.
• Don’t overmix the batter – Stir just until the ingredients come together. Overmixing can make the texture tough.
• Check for doneness with a toothpick – If it comes out clean or with a few dry crumbs, they’re ready.
• Cool completely before decorating – Even a little warmth can melt your frosting and ruin the look.

Ingredient Substitutions and Variations

• No sour cream? – Use plain Greek yogurt as a 1:1 substitute. It gives the same moisture and slight tang.
• Want it dairy-free? – Swap the butter for a vegan alternative and use almond or oat milk instead of whole milk.
• Try different extracts – Almond, coconut, or even lemon extract can give a fun twist to the flavor.
• Add-ins – Fold in mini chocolate chips, rainbow sprinkles, or berries for a little surprise inside each cupcake.
• Frosting flavor switch – Instead of vanilla, try chocolate, strawberry, or even a whipped cream topping.

Serving Suggestions

• Top with classic vanilla buttercream and sprinkles – Perfect for birthdays or anytime you want that nostalgic bakery-style treat.
• Dress them up with fruit and whipped cream – Fresh berries and a dollop of whipped cream turn these cupcakes into a light, elegant dessert.
• Pair with coffee or tea – I love enjoying one in the afternoon with a cup of earl grey or a creamy latte—it’s the ultimate cozy break.
• Serve as part of a dessert platter – Add them to a mix of cookies, brownies, and fruit skewers for a sweet party spread.
• Make mini versions for events – Use a mini muffin tin for bite-sized treats that are perfect for baby showers or tea parties.

Storage and Reheating Instructions

• Store at room temperature – Keep unfrosted or frosted cupcakes in an airtight container for up to 2 days.
• Refrigerate for longer freshness – If frosted, they’ll last up to 5 days in the fridge. Let them sit at room temp before serving so the frosting softens.
• Freeze for later – Unfrosted cupcakes can be wrapped tightly and frozen for up to 2 months. Thaw at room temp.
• Avoid microwaving – It can dry them out. Instead, let cold cupcakes come to room temp naturally before enjoying.
• Add fresh frosting after thawing – If freezing ahead, I recommend adding the frosting just before serving for the best texture.

Frequently Asked Questions

How many cupcakes does this recipe make?

This recipe makes 12 standard-sized cupcakes. If you’re using a mini muffin tin, you can get about 24–28 minis.

Can I make these cupcakes ahead of time?

Absolutely! You can bake them a day in advance and store them (unfrosted) in an airtight container. Just frost before serving for the freshest taste.

Can I double the recipe?

Yes! Just double all the ingredients and bake in two muffin tins. Keep an eye on the baking time—it might need an extra minute or two depending on your oven.

What’s the best frosting for vanilla cupcakes?

Classic vanilla buttercream is always a hit, but cream cheese frosting, chocolate ganache, or even whipped cream work beautifully too.

Why did my cupcakes sink in the middle?

This usually means they were underbaked or the oven door was opened too soon. Make sure to test with a toothpick and avoid peeking too early!

Can I make these without a mixer?

Yes, just use a whisk and some elbow grease! Creaming the butter and sugar might take a bit longer, but it’ll still work.

---

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!