Looking for a REALLY good vanilla cupcake recipe? Try my perfect one-bowl vanilla cupcakes with vanilla buttercream frosting. Butter, eggs, sour cream, and milk make this a super moist vanilla cupcake recipe. While a tablespoon of vanilla extract adds great vanilla flavor without requiring expensive vanilla bean paste. 

Best Vanilla Cupcake Recipe

Much like vanilla cake, vanilla cupcakes are a classic dessert every baker should know how to bake. And for me, they hold a special place in my heart because I learned to bake them as a young girl. My mom taught me her “perfect” vanilla cupcake recipe when I was 8, and I’ve been baking them ever since. 

I’ve actually had this incredible one bowl vanilla cupcake recipe on my website for years. That’s why you’ll see plenty of 5-star reviews even though the “publish” date is recent. The reason is while the recipe itself is perfect, the post and pictures needed a little facelift. 

So in the recipe box you’ll find the same beloved recipe. But in the body of the post you’ll find new photos and updated recipe tips. This recipe is perfect for birthday parties, picnics, or any everyday celebration. You can leave them plain or decorate your heart out… sprinkles, nonpareils, edible glitter, or fresh berries are just a few ideas. 

Ingredients for Vanilla Cupcakes

• Butter: I suggest using unsalted butter, but you can use salted butter if you prefer. If you’re using salted butter, omit the salt called for. Unlike some recipes that use vegetable oil, these are 100% butter based. Because butter is a main flavor, I suggest using good quality butter.
• Vanilla Extract: For the best vanilla flavor, use real vanilla extract. It doesn’t need to be fancy vanilla or crazy expensive, but artificial vanilla won’t give you real vanilla flavor. 
• Sugar: You’ll use granulated sugar in the vanilla cupcake batter. And confectioners’ sugar in the vanilla buttercream frosting. Do not reduce the amount of sugar called for! 
• Eggs: Unlike some recipes that use eggs whites, this recipe uses the whole egg, making it much easier. Yay no separating the egg whites from the egg yolks! 
• Sour Cream: In a pinch, you can sub full-fat plain Greek yogurt. I don’t suggest subbing the sour cream with milk or any other liquid ingredient. 
• Milk: Whole milk aka full-fat milk will give you the best results. Reduced-fat milk will work in a pinch, but don’t sub plant-based milks. 
• Cake Flour: If you can’t find cake flour, you can google how to make it or use all-purpose flour. But I don’t suggest using all-purpose flour because it’ll yield denser cupcakes.
• Baking Powder: Gives the cupcakes a lift while they bake in the oven. Making sure your baking powder is fresh and not expired. 
• Baking Soda: Helps the cupcakes spread ad they bake in the oven. Make sure your baking soda is fresh and not expired. 
• Salt: Balances sweetness and enhances the flavors in the cupcakes and vanilla buttercream. 

How to Make the Best Vanilla Cupcakes

1. Baking Prep: 30 Minutes before baking, preheat your to 350 degrees. Line 2 muffin tins with cupcake liners. If you only have one muffin tin, bake one pan at a time. Let the muffin tin cool down a bit between batches.
2. Vanilla Cupcake Batter: Cream butter and sugar until light and fluffy. Add in the eggs, sour cream, and milk. Then add the flour mixture. Gently fold the flour mixture into the batter just until combined. 
3. Fill Muffin Tin: Spoon the batter into prepared muffin tins, filling each muffin tin cavity about 1/2 way full. Avoid filling them much more than halfway or they’ll run the risk of overflowing.
4. Bake the Cupcakes: Place the muffin tins in the oven. Bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean. 
5. Cool the Cupcakes: Cool completely before frosting. You can cool them for 10 to 15 in the muffin tin then transfer them to a cooling rack to cool completely. Never attempt to frost warm or hot cupcakes. The frosting will melt everywhere making a huge mess. 

Pro-Tip: The secret to a moist vanilla cupcake recipe is not over mixing the batter! So once you add the dry ingredients, mix on low and only until just combined. 

Make the Vanilla Butter Cream

1. Cream 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. Pour in the milk and vanilla extract and beat for 2 to 3 minutes, or until fluffy.
2. If the vanilla buttercream 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.
3. Spread the frosting on top of the cooled cupcakes. Or scrape it into a piping bag and pipe it decoratively on top of the cooled cupcakes. Leave plain or adorn with sprinkles or fresh berries! 

Store This Moist Vanilla Cupcake Recipe

• Yes, you can! To store these vanilla cupcakes, place them in an airtight container and store at room temperature for up to 3 days. 
• You can also freeze the cupcakes, without frosting, for up to 3 months. 
• To thaw, place the frozen cupcakes in the fridge overnight, then frost before serving. 
• If you use a cream cheese frosting, you should store in the fridge, and not at room temperature. 

Equipment Needed

• Muffin Tin
• Cupcake Liners
• Electric Mixer 
• Good Vanilla (Aka just REAL vanilla)

This post may contain affiliate links! 

More Cupcake Recipes:

• Yellow Cupcakes with Chocolate Frosting
• One-Bowl Chocolate Cupcakes
• Brooklyn Blackout Cupcakes
• One-Bowl Red Velvet Cupcakes
• Lemon Raspberry Cupcakes

Perfect “One Bowl” Vanilla Cupcakes with Vanilla Buttercream Frosting

Ashley Manila

Simply perfect Vanilla Cupcakes made in just one bowl! Top with vanilla buttercream and get ready to fall in love.

5 from 12 votes

PRINT RECIPE PIN RECIPE

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Inactive Time 1 hour hr

Total Time 1 hour hr 40 minutes mins

Course Dessert

Cuisine American

Servings 2 dozen cupcakes (some may even get 2 and 1/2 dozen)

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.

Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature