Even Simpler, More Perfect Vanilla Cupcakes
Vanilla cupcake recipe from scratch! Super easy recipe made in just one bowl, with an incredibly moist texture and rich vanilla flavor.
*This vanilla cupcake recipe originally published on May 1, 2014. I thought it was about time it was updated. So, I’ve added a few answers to some frequently asked questions. Hopefully, you’ll enjoy these vanilla cupcakes as much as my family and I do!*
This post has been a long time coming.
My Simply Perfect Vanilla Cupcakes recipe has been one of the most popular (and commented upon!) posts on Baking a Moment since it was published back in July. But there were a few issues, and a lot of questions I wish I had addressed within the post.
And I just keep getting pickier and pickier. After a while, it started to bug me that the batter was a bit drippy. I’m a tough one to please! And for me to want to keep making a recipe, over and over, it has to meet all of the following prerequisites:
- The taste has to be amazing.
- The texture has to be spot on (for a cupcake, this means moist and tender, but sturdy enough to stand up to lots of yummy frosting).
- It has to be relatively easy to make.
- The process of making it should result in as little mess as is humanly possible.
This new and improved vanilla cupcake recipe hits on all cylinders.
WHAT MAKES THIS VANILLA CUPCAKE RECIPE SPECIAL?
The flavor is bangin’, rich and buttery with a big hit of aromatic vanilla.
It bakes up moist and soft, with a fine crumb and a slightly domed top.
The method for making the batter is simple as can be, and because it utilizes the reverse creaming method (more on that here), you’re looking at a one-bowl wonder. One that will not leave messy drips all over your counter and cupcake pan 😉
This newer vanilla cupcake recipe is based upon the last one, with a little tweak here, a little tweak there.
The key difference between this one and the last is the addition of sour cream. The final result won’t taste sour, but the acid in the yogurt reacts with the baking soda to help the cupcakes puff up and hold a nice dome.
And it makes the batter so nice and thick, with an airy texture almost like whipped cream.
HOW TO MAKE THIS VANILLA CUPCAKE RECIPE
Start by combining all the dry ingredients in a large mixing bowl. Whisk the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt together just until combined.
I like to use cake flour, because it’s got less gluten than all purpose flour, and so it results in a lighter, more tender cake. You can read more about that here: Why Use Cake Flour.
You can find it at the regular supermarket, on the same shelf with all the other flours, or you can just order it online: Cake Flour.
Add the soft butter, and mix until it resembles damp sand. This should only take about a minute or so.
After the butter has been worked in, you can add the eggs. One at a time, and make sure each one is completely incorporated before adding the next.
I love this kind of paddle attachment– it has a silicone edge that reaches all the way to the bottom of the bowl, so you know all the ingredients are well incorporated. And you don’t have to keep stopping the mixer to scrape the bowl.
Finally, add the sour cream, milk, and vanilla.
When it comes to ingredients that add flavor, I recommend using the highest quality. I often cut costs with generic sugar and baking soda, but when it comes to butter and vanilla, invest and indulge! It makes such a difference!
You’ll see the leavening start to activate right away! The batter is really thick and almost airy. I love it!
Please, please, please, do not overfill your cupcake papers. This vanilla cupcake recipe puffs up in the oven, a lot, and you don’t want mushroom tops. Maybe that’s ok for a muffin, but not a cupcake!
No more than half full. I’ve made and remade this recipe, and if you fill 24 cups equally, you should be good. I use a 1.5-tablespoon cookie scoop, a little less than 2 scoops per cupcake. So that’s about 3 tablespoons of batter to a cupcake.
HOW TO BAKE VANILLA CUPCAKES
Now for a few words about baking. I cannot stress enough that you must check your cupcakes. Set the timer for a minute less that the recipe states (to avoid overbaking).
This is across the board, not just with this recipe, but with ALL recipes.
Check for doneness by inserting a toothpick or bamboo skewer into the thickest part of your cake. If it comes out clean or with a few moist crumbs, you are good to go. If it’s gooey or there are lots of sticky crumbs clinging to it, add a minute to the timer and then check ’em again.
Ovens are tricky. No two are exactly the same. Some run hot, some cold. Some are hot in one area and cold in another. (Try to position the rack in the middle of your oven, so the heat can circulate evenly, all around.) I keep a little oven thermometer in mine so I can be sure it’s calibrated correctly, or if not, I can adjust accordingly.
WHAT KIND OF FROSTING TO USE ON VANILLA CUPCAKES
These cupcakes taste wonderful with all sorts of frostings! I personally love them with Chocolate Swiss Meringue Buttercream, but they are also just heavenly with Vanilla Swiss Meringue Buttercream. Or Strawberry Swiss Meringue Buttercream.
Can you tell I like Swiss meringue buttercream?
But for today’s post I wanted to keep it on the simpler side, so I’ve used this Whipped Cream Frosting, which contains a little bit of cream cheese to keep it stable.
It’s really fluffy and light, and has just a hint of sweetness to it.
I use this kind of pastry bag for piping, and this kind of tip.
Check out the video on my Ice Cream Cone Cupcakes post, to learn how to pipe a tall swirl like what you in these pics.
CAN THIS VANILLA CUPCAKE RECIPE BE MADE AHEAD?
If you want to make these cupcakes ahead, you totally can! Just keep them unfrosted. They’ll keep well in an airtight container, for up to 3 days at room temperature, in the fridge for a week and a half or so, and for months in the freezer!
Thaw at room temperature and then frost and decorate however you like!
Hopefully I didn’t leave anything out, but if you have a question I didn’t answer, please feel free to leave me a comment below.
I hope you enjoy this recipe, and have lots of success with it! There’s just nothing better than a homemade cupcake, from scratch, especially if it’s this easy to make!
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Even Simpler, More Perfect Vanilla Cupcakes
Ingredients
- 1 1/2 cups (187.5 g) cake flour*
- 3/4 cup (93.75 g) all purpose flour
- 1 cup (200 g) granulated sugar
- 1 teaspoon (4 g) baking powder
- 3/4 teaspoon (3 g) baking soda
- 3/4 teaspoon (4.5 g) kosher salt, (scant)
- 3/4 cup (170.25 g) unsalted butter, (1 1/2 sticks), softened
- 2 (100 g) large eggs
- 2/3 cup (153.33 g) sour cream, (Greek yogurt or buttermilk** can be substituted)
- 1/2 cup (122 g) milk
- 2 teaspoons (8 g) vanilla extract
- 1 teaspoon (5 g) vanilla bean paste, (optional)
Instructions
- Preheat the oven to 350 degrees and line a cupcake pan with papers.
- Place the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt in the bowl of an electric mixer, and stir on low speed to combine.
- Add the butter, mixing on medium-low speed until the mixture resembles damp sand (about a minute).
- Add the eggs, one at a time, scraping the sides and bottom of the bowl to be sure all of the ingredients are fully incorporated.
- Add the sour cream, milk, vanilla extract, and vanilla bean paste. Stir until fully combined.
- Fill the papers half full and bake for 16 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.
Notes
** If you don't have buttermilk, you can substitute by stirring 2 teaspoons of white vinegar or lemon juice into 2/3 cup of regular milk. Allow the mixture to stand for 5 minutes, or until thickened and slightly curdled.
*** This cupcake recipe can also be baked in three 6-inch diameter, two 8-inch or 9-inch diameter cake pans, or in a 9x13-inch pan. Bake times may need to be extended. You'll know your cake is done baking when a toothpick inserted in the thickest part comes out clean. Click here for the layer cake version of this recipe: Perfect Vanilla Cake Recipe. Some other cupcake recipes you might enjoy:
Your step by step photos are incredible! I love all of these photos. And of course, these cupcakes. They really do look perfect! You did a great job incorporating so many different ingredients (yogurt, cake flour, vanilla bean paste) Double thumbs up! Pinning!
Thanks so much, Mary Frances! Those are all favorite ingredients of mine and I really think they each add something special. Hope you’re enjoying your weekend, sweetie!
Love your cupcakes. They fit its name of being perfect indeed! Beautiful.
Thanks so much Connie! Can’t wait to see you soon! So excited 😉
You did it again Allie! Now I have to find an excuse to make these very, very soon. I love that you only need one bowl and love that you made it simpler and more perfect.
Thank you so much, sweetie! I really liked the addition of Greek yogurt in this recipe- it just made the batter a lot easier to work with. I hope you enjoy them as much as I did! Thanks for reading, Margaret Anne, and for always being so sweet and supportive <3
These.look.amazing. Seriously, I have been looking for a vanilla cupcake like this! And I especially love that they don’t have any domey tops! Perfect for frosting!
Thank you so much Meriem! I experimented quite a bit with my previous recipe, and I was pretty pleased with the way these came out. I’m so happy you liked them too! Thanks for the great feedback, girl 😉
Hi again allie i tried your simply perfect chocolate cupcake it turned out very moist and delicious! But unfortunate im not that very happy with the cocoa powder i used. I guess it all depends on the quality of the ingredients. Next time ill use a better quality of cocoa powder. I just used what locals in our place often use and not the branded ones but overall the results are perfect still!
Ill be trying this next as this one got no cocoa powder in it and its simple and the photos of your finished products are making me jealous! By the way i made a butter milk as substitute for the greek yogurt in the chocolate cupcake. Can i use buuter milk as substitute again even when this vanilla cupcake recipe got milk in the list of ingredients? And what do u meepan by 1%? Thanks allie!
I think that would probably work well, although I haven’t tested it myself to be absolutely sure. The 1% is just referring to the amount of fat in the milk- whatever you have should work!
Hi again Allie! I just made this recipe tonight and i love the overall result! the texture when i had that first bite is just what i wanted but it normal for the flavor of the egg to stand out?or im just sensitive. im definitely doing this recipe again! also, the top of my cupcakes’ color of is a bit off, its rather white and not like the cupcakes on your pictures. probably because i used 1/2 cup buttermilk to substitute 1/4 yogurt and 1/4 milk. Is it possible to add lemon zest or juice to the recipe so i can make it citrus-y? if yes, how many should i put in Allie? Thanks a lot for always replying!
Absolutely Nin! It’s great with a little citrus. I would use anywhere from 1/2 to 1 lemon, depending upon your taste. Hope you enjoy!
these look delicious!
Thanks, Dina! My kids sure think so 😉 Have a great weekend, dear!
Now these do really look like perfect vanilla cupcakes! I love that you use vanilla bean paste … that stuff is just so so good!
I love playing with different flavors but vanilla is still my very favorite cupcake … with a vanilla frosting to go along with it!
Oh I know! I love that paste- so much vanilla flavor, and easier and more economical than whole beans. And that Lagrima extract is seriously the bomb. Thanks so much for the sweet comment, Ashley!
Allie, I am loving everything about this post! It shows how much love and finesse goes into something so delicious and simple.
Most people assume that I am a chocolate girl when it comes to cakes and cupcakes, but vanilla definitely has my heart. Cannot wait to give your recipe a try – it looks absolutely perfect!
I hope you like this recipe, Kathi! And you are so right, with something as simple as a vanilla cupcake, you really have to do it right so flavor shines. Thanks so much for the sweet and encouraging comment! Enjoy your weekend, sweetie xoxo
First of all, thank you! I have been searching for the perfect vanilla cupcake recipe for what seems like eternity. No joke, every time I think I have it right, something goes wrong. Too dry, too dense, too whatever.
I’ll have to try these immediately! I’m going to be baking these this weekend.
Oh Graham, I sure hope you like them! I’m sure you have very high standards. As do I! I was really happy with the end result here, and especially the LACK of dirty dishes 😉 Ain’t nobody got time for that! Enjoy, and have a great weekend!
Allie, I am putting this recipe as my go-to vanilla cupcake recipe! Vanilla happens to my favorite flavor for everything! (It even out weighs chocolate!) I love how you used the Greek yogurt to make them more puffy. High five!! I also love your tutorial pics. It truly is a pain to get the in-process photos. Love this all. 🙂
Thank you so much Gloria! I knew after my last vanilla cupcake post that in-process photos were in order. There were just so many questions! Sometimes it just pays to take the extra time and do things right 😉 I’m so glad you liked the post, and I hope you enjoy the recipe! Have a great weekend, friend!
Pinned 🙂 I have never tried the swiss meringue buttercream but I think you have convinced me!! Thanks a lot for sharing I will definitely they this recopy soon 🙂
Thanks so much for sharing on Pinterest, Sweet Mango! I’m so happy you liked the post, and I hope you enjoy the recipe. Thanks for stopping by and for the sweet comment!
I really love these cupcakes!
Perfect!
Thanks for the recipe and the pictures.
My pleasure, Joha! I’m so glad you enjoyed. Thanks so much for reading and for the great feedback 😉
This is exactly how I love cupcakes, same with my younger son, so I will have to give these a try!
Yay! I hope you and your son enjoy them, Matt! And have a great weekend 😉
These really do look super simple to make and they look divine! I’ve never used a combination of cake flour and a/p, and that sounds like a really great idea…plus Greek yogurt is always a bonus. 🙂 I love using vanilla bean paste…it’s the best, and I need that paddle attachment with silicone edges. Pinning!
Thanks for the pin, Marcie! I put off buying that paddle for years because I thought it was too pricey, but then I lucked out and found it at HomeGoods for like $14. It was worth every penny! Such a timesaver. I’ve found the vanilla bean paste there too. And the combo of flours works really well I think- cake flour for tenderness and ap for structure. I’m so happy you liked the post! Thanks so much for the nice comment and I hope you have a fun weekend!
These are such lovely cupcakes. Perfect indeed!
Thanks so much, Jocelyn! And happy Friday 😉
I’ll be honest: My jaw hit the floor when I saw these cupcakes in my inbox. I almost can’t believe they’re real they look so perfect. The cupcake base looks like my dream soft and light texture. And your frosting! I love the way you piped it—These little guys totally look like they came from an uber fancy bakery. Love your in-process photos and oh, I know they’re such a pain to take, but they’re so helpful! I’ve been on the prowl for a perfect vanilla cupcake and I believe I just found it! I will definitely be trying these cupcakes soon! 😀
Yay! Thanks so much Sarah and I hope you enjoy them! When I started blogging, I did in-process photos for every post, and then it just got to be too much for me. But there were so many questions on that vanilla cupcake recipe, I just thought a tutorial might be in order. I’m so glad you liked it, thanks so much for all the great feedback. I can always count on you to be so sweet and supportive, and it means the world to me!
I have never made cupcakes from scratch before but you’re getting me motivated…..
Sometimes, the simpler recipes are just the best ones.
Vanilla bean anything is just a party in my mouth. Looks scrumptious.
Thanks Laura! I hope you give it a try, in my experience it’s sometimes even easier to just bake from scratch, because you have all the ingredients on hand anyway! And especially if it can all happen in one bowl. I wash way too many dishes as it is, lol! Thanks so much for stopping by, and for the sweet comment 😀
I never ever leave comments on blogs, but WOW! These cupcakes were so amazing and so perfect that I just had to let you know how much everyone at my best friend’s baby shower loved them!! I made them the night before and then iced them with a homemade buttercream frosting the next day. They were so perfect, soft, and moist! My oven can be fussy but they all turned out identical and perfect none the less!! Everyone took the extras home, and I will be sharing your blog with them! Quick shout out to my neighbor who shared this recipe with me! And thank you for posting this one! I’m going to go look at all your other recipes now! Have a great day!!
So happy to hear this Kelly! Thanks so much for the positive feedback!