Simple Vanilla Cupcakes, there really is nothing more classic! These moist, fluffy vanilla cupcakes are topped with vanilla bean buttercream frosting for a pure and delicious treat.
Why You'll Love This Recipe
Vanilla is probably the most popular flavor, because it's so classic. Everyone loves vanilla! This moist and fluffy vanilla cupcake is topped with a vanilla bean buttercream frosting. Using ground vanilla bean gives the frosting a little more depth of flavor than just using vanilla extract. It pairs really well with the vanilla yellow cupcake that is moist and buttery.
Use this recipe for my simple Vanilla Cupcakes for your next birthday. Or if you're feeling creative, then mix and match frosting and cakes with some of your other favorite recipes. That is the fun of baking is mixing it up!
Ingredients for Simple Vanilla Cupcakes
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Simple Vanilla CupcakesDifficulty: Easy
Sometimes you just want a simple vanilla cupcake, and that's what this is. Light and fluffy vanilla cake topped with a vanilla bean buttercream.
1/2 cup (113 grams) organic salted butter, softened
170 grams (1/2 cup) organic cane sugar
1 teaspoon organic vanilla extract
2 organic large eggs, room temperature
1/2 cup organic milk, room temperature
1/4 cup organic sour cream, room temperature
170 grams (1 cup plus 3 tablespoons) organic cake flour
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup (226 grams) organic salted butter, softened
454 grams (3 cups plus 3 tablespoons) organic powdered sugar, sifted
1/2 teaspoon organic ground vanilla bean
- Preheat the oven to 350°F. Line 2 cupcake tins 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. Mix on low until combined and there are no chunks of butter.
- 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.
- In a separate bowl, add the cake flour, baking powder, and sea salt and whisk together. With the mixer on low, slowly add in the cake flour and mix on low until combined. Scrape down the sides of the bowl and mix again to combine completely. 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.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and vanilla bean. 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 #808. Pipe frosting onto cupcakes. You can also just use a butter knife!
- Store in an airtight container in the fridge for up to 3 days.
- Gluten Free – Replace the cake flour with 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) organic gluten free flour blend.
- High Altitude – Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.
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Make sure to check out my Eggless Vanilla Cupcakes with Chocolate Ganache Frosting recipe, which I'm sure you'll love too! And, share it with someone who you think may also like it!