Perfect Vanilla Cupcakes Recipe

Introduction

These perfect vanilla cupcakes are light, moist, and bursting with rich vanilla flavor. Topped with a creamy vanilla bean buttercream, they make an irresistible treat for any occasion.

Ingredients

• 1 1/2 cups (182g) cake flour, spooned and leveled
• 1 cup (200g) granulated sugar
• 2 tbsp dry milk powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp kosher salt
• 6 tbsp unsalted butter, softened
• 3 tbsp vegetable oil
• 1/4 cup warm water
• 1/2 tsp vinegar
• 1/2 cup (120g) sour cream, room temperature
• 2 large eggs + 1 egg yolk, room temperature
• 1 tbsp vanilla bean paste
• 1 cup (220g) unsalted butter, softened (for frosting)
• 6 cups (660g) powdered sugar
• 3-4 tbsp milk
• 1/2 tbsp vanilla bean paste (for frosting)

Instructions

1. Step 1: Preheat the oven to 350°F and line a cupcake pan with 12 liners and a second pan with 3 liners. This recipe makes 15 cupcakes.
2. Step 2: In a large bowl, combine the cake flour, sugar, dry milk powder, baking powder, baking soda, and kosher salt using a hand or stand mixer with the paddle attachment.
3. Step 3: Add the softened butter and vegetable oil, mixing on medium-low speed until well combined with no visible lumps of butter, though the mixture may appear lumpy.
4. Step 4: In a 2-cup measuring glass, beat together warm water, vinegar, and sour cream until smooth. Then beat in the eggs and vanilla bean paste.
5. Step 5: With the mixer on medium-low speed, slowly pour the wet ingredients into the dry mixture, pausing after about 1/2 cup to let the batter smooth out, then continue pouring.
6. Step 6: The batter will be thin with a few small lumps. Use a rubber spatula to give it one last thorough mix, scraping the sides and bottom of the bowl.
7. Step 7: Distribute the batter evenly between the liners, filling each slightly past halfway. Using a large cookie scoop makes this easier.
8. Step 8: Bake for 15 minutes, then test doneness with a toothpick. It should come out clean with a few moist crumbs. If not done, bake 1-2 minutes longer.
9. Step 9: Carefully transfer the hot cupcakes to a cooling rack immediately to stop further cooking from residual heat.
10. Step 10: Refrigerate the cupcakes for about 30 minutes to cool completely before frosting.
11. Step 11: To make the vanilla bean buttercream, beat the softened butter until smooth using a mixer with the paddle attachment.
12. Step 12: Gradually add powdered sugar, one cup at a time, leveling each cup before adding to keep the frosting light and airy.
13. Step 13: When the mixture becomes thick and dry, add milk one tablespoon at a time between cups of sugar until reaching about 3 tablespoons total.
14. Step 14: Mix in the vanilla bean paste, then check consistency. Add the last tablespoon of milk if too thick, or additional powdered sugar if too thin, until the frosting is smooth, glossy, and pipeable.
15. Step 15: Once cupcakes are fully cooled, spread or pipe the buttercream on top. Add your favorite toppings if desired and enjoy!

Tips & Variations

• Use cake flour for a tender crumb; if unavailable, substitute with all-purpose flour minus 2 tablespoons per cup.
• Room temperature ingredients help the batter blend smoothly and produce even cupcakes.
• For extra flavor, swap half of the vanilla bean paste with almond extract.
• Use fresh vanilla beans instead of paste for a more intense vanilla aroma.
• Experiment with frosting colors by adding natural food coloring to the buttercream.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Before serving, let them come to room temperature for about 30 minutes to enjoy the soft texture and creamy frosting. You can also freeze unfrosted cupcakes for up to 2 months; thaw and frost before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes dairy-free?

Yes, substitute the butter with a dairy-free spread and use coconut or almond milk instead of sour cream and milk. Note that texture and flavor may vary slightly.

Why are my cupcakes dense instead of light?

Make sure to properly measure your flour by spooning and leveling it, avoid overmixing the batter, and use fresh leavening agents for the best rise and light texture.

Perfect Vanilla Cupcakes Recipe

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★★★★★

4.7 from 111 reviews

• Author: lilan
• Total Time: 35 minutes
• Yield: 15 cupcakes 1x
• Diet: Vegetarian

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Description

These perfect vanilla cupcakes feature a moist, tender crumb made with cake flour, sour cream, and a touch of vinegar for a slight tang. They are topped with a luscious vanilla bean buttercream frosting that’s smooth, glossy, and perfectly pipeable. Ideal for celebrations or simply satisfying a sweet craving, these cupcakes bake up fluffy and light with a rich vanilla flavor.

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Ingredients

Scale 1x2x3x

Vanilla Cupcakes

• 1 1/2 cups (182g) cake flour, spooned and leveled
• 1 cup (200g) granulated sugar
• 2 tbsp dry milk powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp kosher salt
• 6 tbsp unsalted butter, softened
• 3 tbsp vegetable oil
• 1/4 cup warm water
• 1/2 tsp vinegar
• 1/2 cup (120g) sour cream, room temperature
• 2 large eggs + 1 egg yolk, room temperature
• 1 tbsp vanilla bean paste

Vanilla Bean Buttercream

• 1 cup (220g) unsalted butter, softened
• 6 cups (660g) powdered sugar
• 3–4 tbsp milk
• 1/2 tbsp vanilla bean paste

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Instructions

1. Preheat: Preheat the oven to 350°F (177°C). Line a cupcake pan with 12 liners and a second pan with 3 liners to make 15 cupcakes total.
2. Mix Dry Ingredients: In a large bowl using a hand or stand mixer with paddle attachment, combine the cake flour, granulated sugar, dry milk powder, baking powder, baking soda, and kosher salt.
3. Add Fats: Add the softened butter and vegetable oil to the dry ingredients. Mix on medium-low speed until fully incorporated and no lumps of butter remain, though the mixture can appear slightly lumpy.
4. Prepare Wet Ingredients: In a 2-cup measuring cup, whisk together warm water, vinegar, and sour cream until smooth. Beat in the eggs and vanilla bean paste until combined.
5. Combine Wet and Dry: With mixer on medium-low speed, slowly pour the wet mixture into the dry ingredients. Pause after adding about 1/2 cup of wet mix to let the batter smooth out, then continue pouring. The batter will be thin with some small lumps.
6. Final Mix: Use a rubber spatula to scrape down sides and bottom of bowl and fold the batter gently for an even consistency.
7. Fill Cupcake Liners: Distribute batter evenly among cupcake liners, filling each just over halfway. A large cookie scoop helps with even portioning.
8. Bake: Bake for 15 minutes, then test doneness with a toothpick. It should come out clean or with a few moist crumbs. If not done, bake an additional 1-2 minutes.
9. Cool: Carefully transfer cupcakes from pans to a wire rack immediately to stop residual cooking and cool completely. Once cooled, refrigerate cupcakes for about 30 minutes before frosting.
10. Make Buttercream: Cream Butter: Using a mixer with paddle attachment, beat softened butter until smooth and creamy.
11. Incorporate Powdered Sugar: Add powdered sugar one cup at a time, spooned and leveled for accuracy, mixing thoroughly after each addition.
12. Adjust Consistency: When mixture becomes dry and thick, add 1 tablespoon of milk between sugar additions. After all sugar is incorporated and 3 tablespoons of milk added, mix in vanilla bean paste.
13. Final Consistency: Assess buttercream thickness. If too thick, add the remaining 1 tablespoon milk. If too thin, add heaping spoonfuls of powdered sugar until frosting is glossy, smooth, thick, and pipeable.
14. Frost Cupcakes: Once cupcakes are fully cooled, either spread or pipe vanilla bean buttercream on top.
15. Serve: Optionally, sprinkle with your favorite toppings and enjoy these moist, fragrant vanilla cupcakes.

Notes

• Using cake flour helps achieve a tender crumb; do not substitute with all-purpose flour without adjustments.
• Warm water helps dissolve the dry milk powder and activates baking soda.
• Let cupcakes cool completely before frosting to prevent buttercream from melting.
• Vanilla bean paste can be substituted with high-quality vanilla extract if unavailable.
• Refrigerating cupcakes before frosting firms them and makes decorating easier.
• Store frosted cupcakes covered at room temperature for up to 2 days or refrigerated for up to 4 days.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: vanilla cupcakes, vanilla bean buttercream, moist cupcakes, homemade cupcakes, easy cupcake recipe, classic vanilla dessert