Simple Vanilla Cupcakes

Simple Vanilla Cupcakes, there really is nothing more classic! These moist, fluffy vanilla cupcakes with sour cream were a favorite at my bakery for over a decade. They are topped with vanilla buttercream frosting for a pure and delicious treat that's perfect for any occasion.

If you love making cupcakes, be sure to check out some of my other favorites like Simple Strawberry Shortcake Cupcakes, Apple Cinnamon Cupcakes, or Brown Sugar Carrot Cupcakes With Cream Cheese Frosting.

A Quick Look At The Recipe

• Recipe Name: Simple Vanilla Cupcakes
• Ready In: 1 hour 35 minutes
• Makes: 12 cupcakes
• Main Ingredients: salted butter, cane sugar, cake flour, powdered sugar
• Flavor Profile: fluffy vanilla cake with creamy vanilla frosting
• Dietary Info: gluten free swap available
• Difficulty: Easy!
• Why You’ll Love It: best selling cupcake recipe from my bakery

Why You'll Love This Recipe

• Classic: Vanilla is probably the most popular flavor, because it's so classic. Everyone loves vanilla! You can make these Simple Vanilla Cupcakes for any occasion and they'll fit right in.
• Moist & Fluffy: These organic cupcakes have sour cream in the cake batter which makes them incredibly moist and extra fluffy. I love making vanilla cupcakes with sour cream because it provides great moisture and texture to the finished crumb. This ensures your cupcakes will not be dry!
• Flexible: You can use butter or shortening for the frosting in this recipe, making it super flexible. If you want a more white looking frosting, then use shortening. But, if you prefer the taste of butter, then use butter! You can also use this cupcake recipe or frosting recipe and mix and match it with other recipes if you just need vanilla cake or vanilla frosting. I hope this recipe becomes a staple that you use all the time!
• Organic Cupcakes: These Vanilla Cupcakes are made with organic ingredients, making them so much better than any store bought cupcakes!

Moist and fluffy, these homemade vanilla cupcakes are a classic that is always a crowd pleaser! This was a popular recipe at my bake shop, known as the vanilla birthday cupcakes.

While these vanilla cupcakes are delicious on their own, they also make a great blank canvas for additions or decorations. I add a simple white sprinkle on top, but you could also top these with my Homeamde Caramel True Sauce, Homemade Chocolate Ganache, Brown Butter Butterscotch Sauce, Homemade Blueberry Syrup, rainbow sprinkles, or fresh fruit like strawberries, raspberries, or blueberries! This is a recipe that's on repeat anytime I want a crowd pleasing classic that everyone will love!

Ingredients

• Butter: I use Organic Valley Salted Butter as I've found this is the best for cakes. You can also use unsalted butter, just add 1/4 teaspoon of salt to the recipe.
• Vanilla Extract: My favorite is Simply Organic. Make sure to use a high quality organic vanilla extract that you like the flavor of, because it really matters in this recipe because they are vanilla cupcakes!
• Cake Flour: I use my Homemade Organic Cake Flour, but store bought also works.
• Baking Powder: You'll need baking powder for these cupcakes. Read my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents and why it's important to use the right one.
• Sprinkles: I use India Tree Nature's Colors White Sprinkles, these are totally optional! You can also use rainbow sprinkles or any other kind you like.

*For a full list of ingredients and measurements, visit the recipe card below.

Flavor Variations

Try this with different frostings for vanilla cupcakes with your favorite frosting!

• Vanilla Strawberry Cupcakes: Use Strawberry Buttercream with Fresh or Freeze Dried Strawberries and add fresh strawberries on top.
• Vanilla Cupcakes with Cream Cheese Frosting: Use Easy Homemade Cream Cheese Frosting (10 Flavor Options).
• Vanilla Chocolate Cupcakes: Use Homemade Chocolate Ganache frosting recipe.
• Vanilla Caramel Cupcakes: use Caramel Buttercream Frosting and add a drizzle of Homemade True Caramel Sauce on top!

Baker's Tips for Simple Vanilla Cupcakes

• Always weigh ingredients for the best results.
• Make sure your butter is soft, this is key for smooth cake batter.
• Having the other dairy ingredients at room temperature is also important for cake batter. If you add cold ingredients into creamed butter, the butter can seize. This will cause lumps and those will transfer to the cake, making portions of the cake very dry and the crumb will be less than ideal. Room temperature ingredients ensures that the cake batter is smooth and everything is mixed in well to create a soft and delicate crumb.
• You don't need to pipe the frosting with a piping bag and tip, you can also just spoon it onto the cupcakes. Also, check out How to Frost Cupcakes 12 Ways for different ways to frost your cupcakes!
• Make sure to store in a cake dome to keep them moist.
• Gluten Free — Replace the cake flour with 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) gluten free flour blend.
• High Altitude — Bake at 350°F for 17 to 20 minutes or until a toothpick inserted in the center comes out clean.

How to Make Simple Vanilla Cupcakes

1. Preheat the oven to 350°F. Line a cupcake pan with liners. To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract.

2. Mix on low until combined and there are no chunks of butter. 

3. Add the eggs, milk, and sour cream and mix for a few rotations. It will look like cottage cheese at this stage. Make sure to scrape down the sides of the bowl to get the sugar that sticks to the bowl.

4. In a separate bowl, add the cake flour, baking powder, and sea salt and whisk together. Add the flour mixture into the butter mixture.

5. Mix on low until combined. Make sure to scrape down the sides of the bowl and mix to combine everything so you have a smooth cake batter.

6. Using a spoon or cupcake scoop, fill cupcake liners three-quarters full. Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cupcake pans. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

7. To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, milk, and vanilla extract.

8. Mix on low until combined, then speed mixer up to high and mix for 1 minute or until light and fluffy. Scrape down sides of bowl and mix again to combine completely. Transfer to a piping bag with tip #827.

9. Pipe frosting onto cupcakes and top with white sprinkles, if using. (You can also just use a butter knife!)

Make Into a Cake

If you want to use this vanilla cake recipe and make it into a cake, you can do that as well! This recipe will make enough batter to make the following types of cakes plus their baking times.

• 8-inch Cake: You can use a round or square cake pan. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
• 9-inch Cake: You can use a round or square cake pan. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
• 6-inch Layer Cake: You can make this into a 2 layer or 3 layer cake. Bake for 20 to 30 minutes (shorter for 3 layer and longer for 2 layer). Be sure to check for doneness.
• 9×13-inch Sheet Cake: Double the recipe for a 9×13-inch sheet cake and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.

Recipe FAQ's

More Vanilla Dessert Recipes

How to Make Vanilla Sea Salt

Homemade Vanilla Malt Pudding

Vanilla Buttermilk Sheet Cake with Vanilla Frosting

Homemade Vanilla Oreo Cookies