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Overhead view of assorted frosted vanilla cupcakes topped with sprinkles on a plate.
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Vanilla Cupcakes

These are the best homemade vanilla cupcakes! Moist and fluffy, sweet and buttery, and topped with sweet vanilla frosting, they're ready for a special occasion. Bonus: These cupcakes stay fresh for days!
Course Desserts
Cuisine American
Keyword vanilla cupcakes, vanilla cupcakes recipe
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings 18 cupcakes
Calories 328kcal
Author Jesseca

Equipment

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
  • 1½ cups flour
  • 3½ tablespoons cornstarch
  • 1½ teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup milk

Frosting:

  • 1 cup butter
  • 2½ to 3 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons heavy cream
US Customary - Metric

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

Serving: 18cupcakes | Calories: 328kcal | Carbohydrates: 42g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 267mg | Sugar: 30g