Add this Easy Vanilla Cupcake recipe to your recipe box. Super easy to make with an award winning light texture that is hard to beat! Bakery worthy and they stay moist for days!
I included our go-to vanilla buttercream recipe BUT we also love to top these with Strawberry Whipped Cream, Brown Butter Frosting, and Cream Cheese Frosting.
Recipe Features
- Perfect Beginner Cupcake: If you are new to from scratch baking, this recipe is for you. It’s no-fail with easy ingredients.
- Award Winning: A Utah cupcake competition gave these 1st place two years in a row!
- Freezer Friendly: These easy cupcakes can be made in advance and frozen for up to 3 months.
Having a good base cake recipe is vital for any baker. You should have a good chocolate, devil’s food cake, yellow cake, and vanilla cake recipe. These base cakes are ideal for when you need to get extra creative and out of the box (think cookies and cream cake).
Which brings me to this recipe. It is simply the very best homemade vanilla cupcake. It is DREAMY. Light, fluffy, moist for days, and perfect with almost any frosting.
What you need to make Vanilla Cupcakes From Scratch
The goal for this recipe was to make these moist vanilla cupcakes that stay fresh for days. I didn’t want the cake to dry out and wanted to give it a little extended life, since the typical cupcake is only good for 1 to 2 days. Thanks to the addition of a secret ingredient, these cupcakes stay moist for up to FOUR days! Here is a quick breakdown of a few ingredients and substitution ideas.
- Vanilla– Vanilla bean paste and vanilla extract is called for in this recipe. You can definitely substitute the inside of vanilla beans. However, I find that paste and extract is much easier to find and a little cheaper. Be sure to use pure vanilla extract. Imitation will leave a chemically aftertaste.
- Butter– I like to use salted butter in my baking, but unsalted will work too. Add a dash of salt to the dry ingredients if using this substitute.
- Yogurt– Plain Greek yogurt is almost always in our refrigerator, which is why it’s a go-to for my baking. However, you can substitute vanilla yogurt or sour cream with equally delicious results.
- Oil– Remember when I said SUPER MOIST cupcakes? The secret is butter AND oil. Vegetable, canola, or coconut oil are preferred. Any oil that does not have a bold or robust flavor profile.
- Cornstarch OR Cake Flour– Cake flour isn’t something you would typically see in a household pantry. But did you know you can make your own with a little cornstarch? That is exactly what I did here, which helps in that super fluffy finished cake.
- Leavening Agents– Double check that your baking powder and baking soda is fresh and unexpired.
How to Make Vanilla Cupcakes
The term “vanilla” is often used to describe something that is bland or flavorless. THIS recipe couldn’t be farther from that description! These cupcakes are so light and moist with a bold flavor. Having both vanilla bean and vanilla extract help to make things really pop.
Top things off with a sweet vanilla cupcake buttercream frosting and you have got yourself one decadent treat!
- Preheat the oven to 350 degrees.
- Line two muffin tins with paper liners and set aside.
- Combine the sugar and vanilla paste in the bowl of an electric mixer fitted with the paddle attachment.
- Mix at low speed until the paste combines with the sugar and is fragrant, about one minute.
- Add the butter in small pieces, about 1 tablespoon, and continue to mix at a low speed until fully incorporated and fluffy, about 2 minutes.
- Slowly stir in the eggs, yogurt, oil, and extract. Mix for 1 minute, scraping the sides halfway through to ensure even mixing.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- Slowly stir into the wet ingredients along with the milk, making sure to keep the mixer at low speed and scraping the sides of the bowl 1 to 2 times.
- Fill the paper liners until they are filled halfway.
- Bake for 14 minutes or until a toothpick comes out clean.
- Cool completely before frosting.
Tips to make the BEST vanilla cupcakes:
- Be sure you use quality ingredients. Do not skimp on the vanilla bean paste, vanilla extract (always use pure NOT imitation), and BUTTER. Flour, baking soda and powder are always ok as “off brand.”
- It is so important that you use room temperature ingredients. This ensures even mixing and a perfect batter.
- Do not over mix your batter. I like to keep my mixer on low/medium speed. This keeps the butter from overheating and the ingredients incorporate evenly.
- Use a scoop (affiliate) for even cupcake sizes. This isn’t necessary but does make it super simple to keep your cupcakes even.
FAQ
Let the cupcakes cool completely before frosting or storing in a container.
Once cooled, store in an air tight container (affiliate) and not open on the counter.
Do not store cupcakes in the refrigerator unless your room is above 70 degrees
The secret to a light and fluffy cake is simple, room temperature ingredients. Set all of the ingredients out on the counter 20 to 30 minutes before you are ready to bake. Having the ingredients room temp helps with even mixing giving the batter a more stable structure without overmixing.
The key to not ending up with a dry cupcake is to ensure you measure your dry ingredients properly. Spoon the dry ingredients into the measuring cups, never scoop. Level off the top before adding to the batter.
Homemade cupcakes are best if eaten within 2-4 days. Technically, they will last longer in the refrigerator but you run the risk of them becoming stale.
You have two different ways to freeze cupcakes.
The first, make the batter and transfer to a freezer safe zip top bag. Label and freeze. When you are ready to bake, thaw overnight in the refrigerator. Mix and spoon into prepared liners. Bake as directed.
The second, bake the cupcakes and cool completely. Transfer to an airtight container and freeze for up to 3 months. Thaw on the counter and frost.
More Must-Try Cupcake Recipes
- My Favorite Buttermilk Cupcakes
- Strawberry Cupcakes
- Double Chocolate Cupcakes
- Red Velvet Cupcakes
- Raspberry White Chocolate Cupcakes
- Gingerbread Cupcakes
- Smore cupcakes
- Award Winning German Chocolate Cupcakes
- Chocolate Mint Cupcakes
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Vanilla cupcakes
Ingredients
Cupcakes:
- 1 cup sugar
- 1 teaspoon vanilla bean paste
- 1/4 cup butter softened
- 2 eggs
- 1/3 cup plain yogurt
- 1/4 cup canola or vegetable oil
- 1 tablespoon pure vanilla extract
- 1-1/2 cups flour
- 3-1/2 tablespoons cornstarch
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup milk
Frosting:
- 1 cup butter
- 2-1/2 to 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 3 tablespoons heavy cream
Instructions
Cupcakes:
- Preheat the oven to 350 degrees.
- Line two muffin tins with paper liners and set aside.
- Combine the sugar and vanilla paste in the bowl of an electric mixer fitted with the paddle attachment.
- Mix at low speed until the paste combines with the sugar and is fragrant, about one minute.
- Add the butter in small pieces, about 1 tablespoon, and continue to mix at a low speed until fully incorporated and fluffy, about 2 minutes.
- Slowly stir in the eggs, yogurt, oil, and extract. Mix for 1 minute, scraping the sides halfway through to ensure even mixing.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- Slowly stir into the wet ingredients along with the milk, making sure to keep the mixer at low speed and scraping the sides of the bowl 1 to 2 times.
- Fill the paper liners until they are filled halfway.
- Bake for 14 minutes or until a toothpick comes out clean.
- Cool completely before frosting.
Frosting:
- Add the butter to a clean mixing bowl fitted with the paddle attachment.
- Beat on low/medium speed for 1 minute, or until fluffy.
- Scrape the sides of the bowl.
- Add the powdered sugar, 1 cup at a time, mixing well between each addition.
- Stir in the vanilla and cream.
- Scrape the sides of the bowl. Increase the speed of the mixer to medium and mix for 5 minutes, or until light and fluffy.
- Spread or pipe onto cooled cupcakes.
Nutrition
Equipment
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Comments & Reviews
Ashley Whiteman says
This may sound silly but .. do you typically use the same recipe when doing cakes and cupcakes? I wanted to do a cake.
Thanks 🙃
Jesseca says
Hi Ashley, this is such a great question! I don’t see any issue with making this into a cake. Depending on the size, you may need to double the recipe. I would also increase the baking time until a toothpick comes out clean or the center of the cake bounces back when touched.
Delaram says
Hi dear,
-is the above vanilla frosting suitable for icing the sugar cookies that you were able to do water color decoration on?
-also can i use this vanilla frosting like butter cream? between cake layers and for all over the cake? I basically want a good buttercream for holding cake layers and decoration but i don’t like too sweet. Thanks.
Jesseca says
I have used this for icing sugar cookies, yes. I have also used this for layer cakes. I suggest using a white food coloring if you want a true white color on your decorated cookies and cakes. The yellow in the butter does give just the slightest hint of color.
stephanie says
Hi! This vanilla cupcakes recipe sounds amazing. Me and my mom are hosting a tea party and she wanted to make some mini cupcakes, how can i transform this recipe into a mini cupcakes one?
JeanB says
Would take a dried up old vanilla cupcake over a fresh chocolate cupcake any day. Unless the chocolate cupcake tasted like brownie.
Yvonne @ TriedandTasty says
I don’t think I can pick – I do love me some chocolate, but I love vanilla too. I think I like them both equally. There’s just something about a soft and fluffy and moist cupcake that just makes me swoon!