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
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.
Rachael says
Hi ashley,
Recipe looks fantastic…..Can i sub the sour cream for yogurt?
Thanks
Janeth says
How many butter do I need for vanilla batter?
SaintsBaker says
I don’t typically leave reviews, but I had to stop in and tell you. For me and my family, these are the best vanilla cupcakes I’ve ever made. We loved them! Thank you so much for the wonderful recipe!
SaintsBaker says
I don’t comment often on recipes, but I have to say – for me and my family, these are the best vanilla cupcakes hands down! I’ve tried tons of vanilla cupcake recipes, trying to find that perfect one and this is it. I won’t even bother trying others now. Thank you Baker By Nature for such an amazing recipe! These are moist, fluffy and absolutely perfect in every way!
Alisha Staat says
I just found and made this recipe. Wow! Great results, this is a keeper for sure, thanks!
Olivia C. says
Hi there – I am planning on making a three layer 10 inch cake. Would you suggest doubling the recipe?
Thank you!
Kelley says
The ingredients for the frosting list salt, is the addition of salt listed in the instructions for making the frosting?
Melissa Adams says
So delicious! I didn’t have cake flour so I used all purpose, but subbed out 2tbsp per cup with cornstarch. I sifted it together and re-measured before adding to the wet ingredients. Still very moist and fluffy.
Supriya says
Hi,
Can you give measurements in grams instead of cups That would help for different country people.
Paula says
Hi there! Found your recipe and think I might try it. I was wondering if you can tell me about the flour: cake vs all purpose. My current vanilla cupcake recipe calls for ap flour, and the cupcake itself is kind of “dense”, almost like pound cake. Your picture shows, to me, a light crumb-not tight crumb, cake. My other recipe also calls for butter, buttermilk, oil. Does my question make sense? Thank you.