A timeless favorite, these Classic Vanilla Cupcakes are soft, tender, and topped with a creamy, perfectly balanced buttercream. Ideal for birthdays, celebrations, or a simple sweet treat.
Why You’ll Love This Recipe
These cupcakes strike the perfect harmony between flavor and texture. The batter, enriched with sour cream or Greek yogurt, yields moist and tender cakes, while the homemade vanilla buttercream frosting is light and luscious. Plus, it’s easy to customize with food coloring or sprinkles!
Ingredients
For the cupcakes:
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
1½ cups (180 g) all‑purpose flour
1½ tsp baking powder
¼ tsp salt
½ cup (113 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
2 large eggs, room temperature
2 tsp pure vanilla extract
½ cup (120 ml) whole milk, room temperature
¼ cup (60 ml) sour cream or Greek yogurt
For the vanilla buttercream frosting:
1 cup (226 g) unsalted butter, softened
3–3½ cups (360–420 g) powdered sugar
2–3 Tbsp heavy cream or milk
2 tsp pure vanilla extract
Pinch of salt
Directions
Prep
Preheat the oven to 350 °F (175 °C). Line a 12-cup muffin tin with paper liners.
Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar
In a large bowl or stand mixer, beat the softened butter and sugar on medium speed for 2–3 minutes, until light and fluffy.
Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Alternate Dry Ingredients and Milk
With the mixer on low, add one-third of the dry ingredient mixture, followed by half of the milk. Repeat with another third dry, remaining milk, and finish with the last dry. Mix until just combined—do not overmix.
Incorporate Sour Cream
Gently fold in the sour cream (or Greek yogurt) until evenly blended.
Fill Liners and Bake
Divide the batter evenly into liners (about two-thirds full). Bake for 18–20 minutes, or until tops are lightly golden and a toothpick comes out clean.
Cool
Remove cupcakes from the oven and let them cool in the pan for 5 minutes. Transfer to a wire rack to cool completely before frosting.
Make the Buttercream Frosting
Beat softened butter on medium-high speed until pale and fluffy (about 2 minutes). Gradually add powdered sugar, mixing on low until combined. Add cream (or milk), vanilla extract, and a pinch of salt. Increase to medium-high speed and beat for another minute for a light, creamy texture. Adjust consistency using more powdered sugar or cream as needed.
Frost
Once completely cooled, pipe or spread the buttercream onto each cupcake. Decorate as desired.
Servings and timing
Yield: Approximately 12 cupcakes
Prep time: 15 minutes
Bake time: 18–20 minutes
Cooling + frosting: ~20 minutes
Total time: ~55 minutes
Variations
Fruit-filled center: Core the cupcakes and fill with lemon curd, raspberry jam, or chocolate ganache.
Flavor swirl: Tint half the frosting with food coloring or add cocoa powder for chocolate swirl.
Textural add-ins: Fold in finely chopped fruit like strawberry or citrus zest into the batter.
Dairy-free option: Use dairy-free margarine and non-dairy milk/cream and yogurt for a vegan-friendly version.
Storage / Reheating
Room temperature: Keep frosted cupcakes in a covered container for up to 2 days.
Refrigerator: Store in an airtight container for 3–4 days. Bring to room temperature before serving.
Freezer: Freeze unfrosted cupcakes in single layers in airtight bags for up to 1 month. Thaw overnight in the refrigerator and frost just before serving.
FAQs
1. Can I bake in a dark pan?
Yes—but reduce baking time by 1–2 minutes, as dark pans absorb heat faster.
2. Why are my cupcakes dry?
Overbaking or overmixing can cause dryness. Stick to the timer and avoid vigorous mixing once wet and dry ingredients are combined.
3. Can I substitute buttermilk?
Yes—use ½ cup buttermilk in place of milk and sour cream. It will add slight tang and extra moisture.
4. How do I get tall domed tops?
Fill liners about three-quarters full and bake immediately in a properly preheated oven.
5. Do I need to sift powdered sugar?
Sifting prevents lumps in your buttercream. It helps create a smoother frosting but can be skipped if the sugar is fine.
6. Can I color the frosting?
Absolutely—use gel or paste food coloring a drop at a time for precise shades.
7. Is it okay to use salted butter?
Yes—but omit or reduce the pinch of added salt in the frosting.
8. How do I avoid frosting catastrophe?
Make sure cupcakes are completely cooled—warm cupcakes will melt the buttercream.
9. Can I make this in mini or jumbo size?
Yes—adjust baking times: 12–15 minutes for minis; 22–25 minutes for jumbos.
10. Why is my frosting too soft?
Chill it in the fridge for 10 minutes and whip briefly before reusing. If too thick, add cream; if too thin, add more sugar.
Conclusion
These Classic Vanilla Cupcakes are beautifully moist, soft, and crowned with a rich, fluffy buttercream that feels like homemade magic. With simple ingredients and easy-to-follow steps, they’re perfect for any occasion. Bake a batch today—you’ll love how effortlessly delicious they turn out
Classic Vanilla Cupcakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: ~12 cupcakes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Classic Vanilla Cupcakes are soft, moist, and crowned with fluffy vanilla buttercream. Perfect for birthdays, parties, or a simple dessert. Keywords: classic vanilla cupcakes, vanilla buttercream cupcakes, moist vanilla cupcake recipe, easy homemade cupcakes
Ingredients
For the Cupcakes:
-
1 1/2 cups (180g) all-purpose flour
-
1 1/2 tsp baking powder
-
1/4 tsp salt
-
1/2 cup (113g) unsalted butter, softened
-
3/4 cup (150g) granulated sugar
-
2 large eggs, room temperature
-
2 tsp pure vanilla extract
-
1/2 cup (120ml) whole milk, room temperature
-
1/4 cup (60ml) sour cream or Greek yogurt
For the Vanilla Buttercream Frosting:
-
1 cup (226g) unsalted butter, softened
-
3-3 1/2 cups (360-420g) powdered sugar
-
2-3 tbsp heavy cream or milk
-
2 tsp pure vanilla extract
-
Pinch of salt
Instructions
-
Prep:
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners. -
Mix Dry Ingredients:
Whisk together flour, baking powder, and salt in a bowl; set aside. -
Cream Butter and Sugar:
In a large bowl, beat softened butter and sugar on medium–high until light and fluffy (about 3 minutes). -
Add Eggs & Vanilla:
Beat in eggs one at a time until well incorporated. Mix in vanilla extract. -
Combine Wet & Dry:
With mixer on low, alternately add the flour mixture and milk in three parts, beginning and ending with flour. Fold in sour cream until just combined—don’t overmix. -
Bake:
Divide batter evenly among liners (~⅔ full). Bake 18–20 minutes, or until a toothpick inserted into the centers comes out clean. -
Cool:
Let cupcakes cool in pan for 5 minutes, then transfer to a wire rack to cool completely before frosting. -
Make the Frosting:
Beat softened butter until creamy (~2 minutes). Gradually add powdered sugar, alternating with cream, mixing until fluffy. Beat in vanilla and salt. Adjust consistency with more cream or sugar as needed. -
Frost Cupcakes:
Pipe or spread frosting onto cooled cupcakes. Decorate as desired.
Notes
-
Use room-temperature ingredients for a tender crumb.
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Don’t overfill liners to avoid overflow.
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For swirls, use a piping bag with a star tip.
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Store cupcakes in an airtight container at room temperature for up to 3 days.
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