My Perfect One Bowl Vanilla Cupcakes with Vanilla Buttercream Frosting are sure to become your favorite!
Best Moist Vanilla Cupcake Recipe
Last week I asked you guys what recipe you’d most like to see on Baker by Nature and the response for Classic Vanilla Cupcakes was (awesomely) overwhelming!
Lucky for us, I’ve had this incredible one bowl vanilla cupcake recipe on the blog for years. It just needed a little… facelift! So here we are; new photos, tons of tips and tricks, and a foolproof recipe for One-Bowl Vanilla Cupcakes with Easy Vanilla Frosting. I hope you’ll make them, fall in love with them, and share them with everyone you know.
How to make the Best Vanilla Cupcakes
Tips and Tricks for Recipe Success:
- This recipe calls for cake flour. Cake flour is extra finely ground, which gives our vanilla cupcakes their silky soft texture. In most grocery stores you can find cake flour in the baking aisle. If you can’t find it – don’t fret! You can buy it here online, or make your own! Making your own cake flour is easy, and only requires two ingredients: cornstarch and all-purpose flour. Here’s what you do: For every 1 cup of flour called for in the recipe, remove 2 Tbsp of flour. Then add in 2 Tbsp of Cornstarch for every 1 cup of flour (you’re replacing the tablespoons of flour taken out with cornstarch). Sift this mixture a few times (you want it well combined) and that’s it – you just made ready-to-use cake flour.
- For the best flavor, I highly suggest using Pure Vanilla Extract.
- Before you begin baking, make sure your butter, eggs, sour cream, and milk have all come to room temperature. Cold ingredients do not bond!
- When you measure your flour, be sure you’re not packing it into the measuring cup. Packed flour will yield dense and dry vanilla cupcakes.
- For the vanilla buttercream frosting, you’ll want to make sure your butter is VERY soft before creaming it.
- To decorate, I frosting the cupcakes using this kit with the open round tip.
- If you’d like your frosting to be stark white, omit the vanilla extract or use clear vanilla extract.
- To keep this a “true” one bowl recipe, simply wash out the bowl you make the batter in and use it again to make the frosting 😉
- You will need a handheld electric mixer or stand mixer for this recipe.
Question! What recipe would you like to see next? Your wish is my command 😉
More One-Bowl Cupcake Recipes:
If you try this fluffy vanilla cupcake recipe, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day ♥
Btw, you can find the adorable “piece of cake” fork you see in my photos HERE 😉
Perfect “One Bowl” Vanilla Cupcakes with Vanilla Buttercream Frosting
Prep
Cook
Inactive
Total
Yield 2 dozen cupcakes (some may even get 2 and 1/2 dozen)
Simply perfect Vanilla Cupcakes made in just one bowl! Top with vanilla buttercream and get ready to fall in love.
Ingredients
- For the Vanilla Cupcakes:
- 2 sticks (8 ounces) unsalted butter, very soft
- 1 tablespoon vanilla
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 cup full-fat sour cream
- 1/2 cup whole milk
- 3 and 1/4 cups cake flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- Vanilla Buttercream Frosting
- 2 sticks (8 ounces) unsalted butter, very soft
- 4 to 5 cups confectioners' sugar, sifted
- 1/4 cup whole milk
- 1 tablespoon vanilla extract (omit if you desire a stark white frosting)
- 1/4 teaspoon salt
Instructions
- For the cupcakes:
- Preheat oven to 350 degrees (F). Line 2 cupcake tins with paper liners; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter, vanilla, and sugar on medium speed until light and fluffy, about 2 minutes. Add in the eggs, one at a time, beating well after each addition. On low speed, beat in the sour cream, then the milk. Turn mixer off. Add in the cake flour, baking powder, baking soda, and salt. Use a fork to lightly toss the dry ingredients together. Using a rubber spatula, gently fold the dry ingredients into the batter, mixing just until combined. Be sure not to over mix here or you cupcakes will be dense!
- Spoon batter into prepared cupcake tin (filling 1/2 way each - not more or they'll overflow) and bake for 18-20 minutes. Cool completely before frosting.
- For the Frosting:
- In a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-speed until completely smooth. Reduce the mixer speed to low and gradually add the confectioners sugar, no more than a 1/2 cup at a time. Once all of the sugar has been incorporated, pour in the milk and vanilla extract. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for 2 to 3 minutes, or until fluffy.
- If the frosting appears too thin, add a little confectioners' sugar, one tablespoon at a time; if the frosting appears too thick, add a little more milk, one tablespoon at time.
Courses Dessert
Cuisine American
Nutrition Facts
Serving Size 1 cupcake
Amount Per Serving | ||
|---|---|---|
% Daily Value |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Katie @ Blonde Ambition says
October 12, 2012 at 8:09 pmThese really do look perfect! I am a chocoholic at heart, but there’s just something about a perfectly light and fluffy vanilla cupcake that I love!
Mom loves says
August 2, 2016 at 7:15 pmHow many standard size cupcakes dies this recipe yiels? What if I use self rising flour?
Cassie says
October 12, 2012 at 8:22 pmThese look totally perfect!
Hayley @ The Domestic Rebel says
October 12, 2012 at 11:26 pmOoh, I love your picture of the sprinkle jar! I could down that, no problemo. Love these perfectly fluffy cuppycakes!
Julie @ Table for Two says
October 13, 2012 at 12:42 amthese look so decadent and i love the fluffy frosting! the one-bowl is such a wonderful thing 🙂 less cleanup is always my friend!
Adrian (What the Heck is Filipino Food) says
October 13, 2012 at 3:40 amWoah, what an amazing job considering you were just about to head for travel! Sprinkles rock!
Alice @ Hip Foodie Mom says
October 15, 2012 at 12:39 amThese vanilla cupcakes look soooo yummy!! Dude, you’re making me want to bake some RIGHT NOW. . and I think I will. . tomorrow! Printing this recipe now! and love your photos. . esp the aerial shot of the sprinkles. . beautiful!
Nami | Just One Cookbook says
October 15, 2012 at 6:41 amMy children will adore these cupcakes and I love vanilla buttercream frosting with these cute colorful sprinkles! Just looking at them makes me smile and happy! 🙂
CCU says
October 15, 2012 at 8:30 pmPerfect is right and these look simple too – delicious job 😀
Cheers
Choc Chip Uru
baker street says
October 16, 2012 at 6:02 amWow! These look absolutely decadent! Love the sprinkles on top. Just gorgeous! 🙂
Averie @ Averie Cooks says
October 16, 2012 at 4:59 pmlove one bowl anything and with all these adorable sprinkles, mmmm, perfect! a good vanilla cupcake always hits the spot!
Joy says
October 16, 2012 at 5:52 pmI like the fact that these only need “one bowl”. 🙂
Kari@Loaves and Dishes says
October 17, 2012 at 12:15 amYour can’t go wrong with classic vanilla…and the icing…I could take a bath in that icing!
Juliana says
October 17, 2012 at 2:56 amAshley, your vanilla cupcakes look awesome, and I love the idea of one bowl…less dish to wash!
Hope you are having a fantastic week 🙂
Ashley Bee says
October 18, 2012 at 4:48 pmThere needs to be more tiny dessert recipes for single ladies such as myself. It’s good therapy. Next up should be chocolate!
Emily @ She Makes and Bakes says
October 22, 2012 at 8:19 pmI love that they’re one bowl. They look fantastic!!
Alice @ Hip Foodie Mom says
October 30, 2012 at 4:37 pmI’m making these today! hooray! 🙂
Alice @ Hip Foodie Mom says
October 30, 2012 at 4:40 pmHow many cupcakes should this make?
BakerByNature says
October 30, 2012 at 5:04 pmThis made 2 dozen for me! Let me know how they turn out 😉
Scrambled Megs says
November 19, 2012 at 8:21 amone bowl is always ideal! i hate mess. these looks divine x
Jo-Ann says
August 4, 2014 at 1:40 amTHANKS so very much!!!!!!!!!!!!!! these are just as good as Magnolia Bakery Vanilla cupcakes.I JUST LOVE your cupcakes.and so do all the people I make them for. A forever fan,!!!I am making them for my daughter in law’s baby shower. they are her favorite too. Again many thanks. Jo-Ann
bakerbynature says
August 4, 2014 at 6:22 pmHi Jo-ann! Your comment made me grin ear to ear 🙂 I loved reading how much you enjoyed these cupcakes, and thank you for sharing!!! xo
Shez says
August 14, 2014 at 10:01 pmThese look great! Could I make them with regular unbleached all-purpose flour?
bakerbynature says
August 14, 2014 at 10:11 pmHi Shez! I think AP flour should work, although they may not be *as soft and fluffy. Let me know how they turn out 🙂
Dawn says
October 3, 2014 at 9:38 pmDo these need to be refrigerated? Will they transport well? I need to take them to a school function and the last time I made buttercream with just butter, it melted. It was not this recipe.
bakerbynature says
October 4, 2014 at 1:03 amHey Dawn! I would refrigerate them *until you travel with them, then they should hold up just fine 🙂 I have driven over 40 minutes with these cupcakes and they’ve never “fell” or melted 😉
Em says
November 7, 2014 at 3:00 amHi, can I use 2% milk for frosting?
bakerbynature says
November 7, 2014 at 4:20 amHi Em. I think the result will be less creamy but still should work 😉 I haven’t tried 2% so I can’t say for sure. xoxo
Lynda Salley says
December 16, 2014 at 6:22 pmI will be making these for Christmas, but also need some chocolate ones. How would you adapt this recipe to make them chocolate? Any ideas? Thanks!
bakerbynature says
December 16, 2014 at 6:46 pmHi Lynda. I have not yet made these chocolate so I cannot make any suggestions. However I do have two fabulous chocolate cupcake recipes on the blog. Here are the links http://bakerbynature.com/greek-yogurt-chocolate-fudge-cupcakes/ and http://bakerbynature.com/super-decadent-chocolate-cupcakes/
Have a wonderful holiday 🙂
Ashley says
January 18, 2015 at 1:56 amThese are super moist and delicious! Been looking for a go-to for years. A last, I’ve found it. Thank you!
bakerbynature says
January 18, 2015 at 5:17 pmHi Ashley! I’m so happy to hear these are your new go-to vanilla cupcake! Have a great weekend 🙂
Jamie Lee says
January 28, 2015 at 11:47 amHi! Can you tell me what icing tip you used to frost these and any quick tip for how you did it? I love the way they’re frosted! Thanks for the recipe! Trying it out tonight!
Jamie Lee says
January 28, 2015 at 12:26 pmOkay, one more question…Did I read somewhere that this makes 2 dozen cupcakes and the icing will be enough for the cupcakes as well? I’ve been reading too many recipes trying to find the perfect one!! Thank you!
bakerbynature says
January 29, 2015 at 7:08 pmHi Jamie. Sorry for the late response. You should have enough frosting for the cupcakes, if you don’t plan on piling the icing on really high. The icing recipe easily doubles if needed 😉
bakerbynature says
January 29, 2015 at 7:10 pmHey Jamie Lee 🙂 I used a Wilton star tip, I believe it’s the 8 B open star decorating tip.
Haley says
March 4, 2015 at 8:26 pmCan you use this recipe to make a cake, too?
bakerbynature says
March 4, 2015 at 8:30 pmHi Haley. I’ve never tried myself, but if you do I recommend adjusting the baking time as needed. I would keep a close eye on it since I don’t know exactly how long it will take to bake 😉 Good luck!
Michelle says
March 10, 2015 at 7:39 pmI quartered the recipe to make only 6 cupcakes and added a dash of red sprinkles to the cupcake batter for a confetti look. They turned out perfect!!! Super fluffy, moist and delicious. Used 2% milk though and all purpose flour so I think they would have risen a bit higher if I followed your recipe perfectly, but glad they turned out so well using what I have. Thanks so so much! Yum 🙂
funny smile says
March 31, 2015 at 7:31 amMade these a couple of times. And everyone looooves them. Never going to make vanilla cupcakes any other way from now on.
tyler says
April 15, 2015 at 2:34 amhow many cupcakes does this make?
bakerbynature says
April 15, 2015 at 10:29 pmHi Tyler. This recipe will yield two dozen cupcakes 😉
CC says
May 29, 2015 at 11:21 amDoes this recipe make one or two dozen cupcakes?
bakerbynature says
June 1, 2015 at 2:08 amHi CC. This recipe yields two dozen cupcakes 🙂
mrs. White says
June 3, 2015 at 3:58 amI just made these!!! They are AMAZING!!! no cake mix is any easier, I made them up in literaly 5 min. I could smell the butter as soon as they came out and they are supper moist and creamy. And thats without the frosting because I just had to try one still warm!
THANK YOU SO MUCH FOR THIS GEM OF A RECIPIE.
bakerbynature says
June 3, 2015 at 12:05 pmHi Mrs. White. Thank you so much for your kind comment! I’m so happy to read you enjoyed this cupcake recipe – and I definitely understand eating one warm from the oven 😉
Kayla says
June 22, 2015 at 6:22 pmThese cupcakes look amazing! My daughter is 2 and loves to be with me in our tiny kitchen baking, so this recipe will be perfect for our activity today!!!! We can’t wait to bake them together! As soon as I asked if she wanted to make cupcakes she smiled and ran to the kitchen…guess I know what we’re doing right now!
bakerbynature says
June 22, 2015 at 6:46 pmHi Kayla! That is SO cute! I was a nanny for many years before taking the leap to blogging full time so I know how much fun it can be to bake with little ones 🙂
Hailey says
June 25, 2015 at 6:12 pmHi! These look fabulous. I have two questions: (1) I’m planning on making these in HUGE quantities for an event -literally, hundreds- and was wondering if there is anything I need to know about transporting them, or anything about doubling and tripling the recipe. And (2) how long does it take to make these, and how many are made per one batch? I apologize for being the third person to ask the later, but the answers for the two other similar questions had two different answers! I very much appreciate your time to answer all of these questions. Can’t wait to enjoy them!! 🙂
bakerbynature says
June 26, 2015 at 10:12 pmHi Hailey. While I’ve never made them in large batches before, I would think as long as you double (triple, etc) the recipe exactly it should work just fine 🙂 Typically the batter comes together in less than 10 minutes – for one batch. Multiple batches will obviously take more time. I typically get two dozen cupcakes from this recipe, with enough frosting for all 24. As for transporting them, I would make sure to chill them for a good 2 hours and transport them in a cool car/van, you don’t want to risk the frosting melting. Good luck!
Hannah says
July 23, 2015 at 1:01 pmHow much icing does this recipe make? I’m planning on making four dozen cupcakes and wasn’t sure how many times I should multiply the recipe.
bakerbynature says
July 23, 2015 at 1:13 pmHi Hannah. The recipe makes just about (give or take) enough frosting for two dozen cupcakes. I would double it if you plan on modestly frosting the cupcakes, or triple it if you’d like to have enough to really slather it on.
Heather says
October 23, 2015 at 4:27 amI feel like I have made close to 50 variations of vanilla cupcakes, searching for a tried and true go to recipie!! This is it! Amazing!!
bakerbynature says
October 23, 2015 at 1:23 pmI am so happy to hear that, Heather!!! Thank you for letting me know 🙂
Amy says
June 3, 2016 at 2:25 amWould this be enough to frost and fill a two layer cake with standard round 9in cakes.
Or should i add a extra butter stick and some more powderes sugar?
Also can i use heavy cream instead of milk?
Amy says
June 3, 2016 at 2:26 amHeavy cream for the frosting that is.
Robin says
July 1, 2016 at 7:15 pmCould I substitute Canola oil in place of butter?
bakerbynature says
July 1, 2016 at 9:28 pmHi Robin. I don’t think that would work since the texture of canola oil and softened butter is much different.
Carol says
August 25, 2016 at 12:31 pmGood day. I just made these heavenly clouds. I must say I had to exercise self control otherwise I will eat all. They are the perfect light,soft cupcakes. However I made one change I used the creaming method. Thanks for the work you are doing. God bless you.
Carol says
August 26, 2016 at 9:19 pmHi there, one question please. What size piping tip did you use? Thanks
Carol says
October 12, 2016 at 8:26 pmI have found the answer to the question above. Thank you.
Chloe says
February 17, 2017 at 6:24 pmGreat recipe! Is it possible to substitute the sour cream with something dairy free ? Thanks.
bakerbynature says
February 18, 2017 at 11:56 amHi Chloe. I have very little experience baking dairy-free, so I’m not sure what a good replacement would be. I wouldn’t want to mislead you with untested advice.
Celeste says
February 19, 2017 at 1:11 amI made these cupcakes today……DELICIOUS and MOIST!!!!!
bakerbynature says
February 21, 2017 at 3:37 pmSO happy to hear it, Celeste 🙂 Thank you!!!
Andrea B says
February 26, 2017 at 9:10 pmI have the Pesto Cake Flour and it states don’t add baking soda or salt. It states its included in the flour.Will the measurement of flour still remain the same? Thanks
Peggy Miller says
February 27, 2017 at 2:33 pmThese cupcakes were absolutely mind blowing. They were so light, airy, flavorful and simply beautiful to look at. I shared these with several neighbors and they thought they were the best cupcakes that they have ever tasted. The cupcakes were so easy to prepare. Thanks for sharing!!!
bakerbynature says
April 13, 2017 at 12:16 pmThis comment made my day, Peggy! Very happy yo hear you and your neighbors enjoyed them as much as I do 🙂
Jaz says
March 25, 2017 at 4:22 amFantastic recipe, simple and yummy! So hard to find a good (easy) vanilla recipe! Made these today with my nieces and everybody loved them. Found your recipe on Pinterest. The cupcakes were light and moist and soo good! I wasn’t able to follow the recipe completely but hopefully next time I can when I have the correct ingredients. I had no sour cream so I substituted plain kefir in its place.I only had about a 1/2 cup kefir so I added a lil more milk 3/4cup. I was afraid it would make it too runny but the batter was a great consistency. I made slightly larger cupcakes, 18 in total. My only issue was baking time. 18-20 minutes was way too long and mine where done in about 13-14 mins and very much browned. My oven is older so I’m thinking maybe the temperature isn’t always correct. Thanks for sharing!
bakerbynature says
March 28, 2017 at 3:17 pmSo happy these were a hit, Jaz!
Ashley Booth says
April 8, 2017 at 4:15 pmI was a little sad when I came here looking for my favorite go-to recipe and it had changed. Is there a place to find the original? Thank you!
Ashley Booth says
April 11, 2017 at 6:35 pmI gotta say, I love the old recipe because it’s very easy. But this new version is FANTASTIC. Best vanilla cake I have ever made.
bakerbynature says
April 13, 2017 at 12:13 pmHi Ashley! I’m SO happy you enjoyed the revised version of this recipe! The old recipe was great, but as I become a better baker, I love to come back and revise recipes as needed. Thanks so much for your continued support 🙂 Happy Baking!
Laura says
September 29, 2017 at 10:44 pmDo you think I could make a vanilla cake with this recipe?
Wellie says
October 8, 2017 at 5:14 amI’ve tried dozens of recipes for vanilla cupcakes and this was by far the best. It’s sweet and the vanilla comes out perfectly! I was worried about not having cake flour on hand and followed the directions above and it turned out great and was super easy! I always ran out of sour cream and substituted vanilla yogurt which worked well. CAN NOT SAY ENOUGH GOOD THINGS ABOUT THIS RECIPE, INSTANTS CLASSIC.
Susan says
November 11, 2017 at 6:42 pmCan I make mini cupcakes with this recipe and how long to bake them for?
Rachel says
March 8, 2018 at 4:34 pmI made these cupcakes yesterday. They are so good, so soft, moist and tastefull. I was searching for a vanilla cupcake recipes for long time but non was to my taste. this is THE one. Just one thing ; they did not become brun on the top, they stay white. My oven was at 350oF as you recommand and I know that the to is accurate. I tried to put the oven à 375oF and it was a little less white. I can’t find what went wrong ! Can you help me ?
Sterling says
March 31, 2018 at 12:48 pmI just made these and they are so perfect!! I subbed greek yogurt for sour cream because that is what I had on hand. I have not made the frosting, but the cupcakes are perfect! Thank you!
Sterling says
March 31, 2018 at 12:49 pmI forgot to rate them. 😀
Susan says
December 13, 2018 at 6:21 pmHi, I can across your recipe on my search for the perfect vanilla cupcake and want to give them a try for my daughter’s class party. Can these be made as mini cupcakes, and if so, how long would you bake them for?
Thanks!
Emilie says
February 6, 2019 at 2:39 amHi! Can you make these a day ahead with the frosting on top, refrigerate, then bring to event next day? I’m going to make these for my son’s birthday. Or shall I make the cupcakes then first thing in the morning make the frosting? They look delicious as do the chocolate ones. i’ll be making both since my son loves both chocolate and vanilla cupcakes 🙂
Thank you!