Soft and moist vanilla cupcakes that are sweet and bursting with vanilla flavor. Top them with your favorite topping for a perfect treat. You can’t go wrong with good nostalgic vanilla cupcakes!

These are the most perfect vanilla cupcakes with a moist and tender texture, with a few crumbs, full of vanilla flavor, and smooth velvety cream cheese frosting on top. They are so versatile and a fantastic base recipe to make. You can add jam, lemon curd, whipped cream and fresh fruits for summer delights or even warm spices to suit them into a cozy season. Make a batch of vanilla cupcakes and the possibilities for personalization are endless!

BEST VANILLA CUPCAKES INGREDIENTS

This homemade vanilla cupcake recipe is simple, but there are a few things to need to know:

• Cake Flour – Cake flour makes for a light, tender and delicate crumb thanks to the low amount of protein in the flour. 
• Butter & Oil – Yes, you hear exactly! This recipe calls for both butter and oil. Oil helps produce incredibly moist cupcakes while the fat in butter adds richness to texture and taste. I always recommend baking with unsalted butter. This way, you can determine how much salt is added to your cake. 
• Sour Cream – Sour cream not only creates a more stable texture that can hold its shape but also adds moisture to the cake base.
• Vanilla Extract – For a bursting vanilla flavor in these cupcakes, vanilla beans are the best option. However, they are quite expensive, so vanilla bean paste, and vanilla extract are the next best thing here. I like to use both of them to boost that flavor. Whichever vanilla you decide to use, try to buy a good quality vanilla. If you can, try to buy pure vanilla extract as this has very few ingredients and doesn’t have any additives or preservatives. 

HOW TO MAKE VANILLA CUPCAKES

1. Combine the dry ingredients. In a medium bowl, sift together cake flour, baking powder, baking soda, sugar and salt. Set aside.
2. Beat butter and oil. In a standing mixer fitted with the paddle attachment, beat together butter and oil on medium speed until combined, and no visible lumps of butter remain. The mixture will look lumpy but it’s fine. 
3. Add the eggs. On medium speed, beat in the eggs one at a time, beating well after each addition. Add vanilla bean paste, vanilla extract and beat until combined.
4. Alternate adding the wet and dry ingredients. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add milk and sour cream and beat until combined. Add the remaining half of the dry ingredients and beat slowly or fold by hand using rubber spatula only until combined. Do not over mix.
5. Bake. Divide the batter evenly between 12 cupcake liners in a cupcake pan, filling them about 3/4 full. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow cupcakes to sit for 10 minutes, then remove from the pan and allow to cool completely on a wire rack.

HOW TO MAKE CREAM CHEESE FROSTING

These vanilla cupcakes pair well with any frosting option. Since cream cheese frosting has been my favorite, I’d usually go with this one.

To make cream cheese frosting, in a large bowl, using a mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until smooth and creamy, 1-2 minutes. Add powdered sugar, lemon juice (optional) and vanilla extract and beat on low speed for 30 seconds until incorporated, then beat on high speed for 2 minutes until smooth and fluffy.

Once the cupcakes have cooled, frost the tops of the cupcakes in a swirl pattern. I like to use the Wilton 1M piping tip, but you can use any tip you’d like. Garnish the cupcakes with sprinkles, fruit, jam or caramel sauce, or however you want!

HOW TO STORE VANILLA CUPCAKES

Cupcakes are best eaten the same day they’re made but can be kept in an airtight container at room temperature or in the fridge for up to 3 days.

Unfrosted cupcakes can be kept tightly covered in an airtight container at room temperature or in the fridge for up to 3 days, or in the freezer for up to 2 months. Thaw on the counter or overnight in the fridge before applying frosting. No need to heat up.

Frosting can be kept in the fridge, covered, for up to 3 days. Bring to room temperature and whisk until smooth before piping.

If you make this Vanilla Cupcakes recipe, make sure to tag me on Instagram or tell me all about it in the comments section down below.  I love to share your photos! Happy baking!

More Cupcake Recipes:

• Strawberry Cupcakes
• Lemon Cupcakes
• Raspberry Jam Filled Cupcakes
• Mocha Cupcakes