These Vanilla Cupcakes are super moist and topped with the best vanilla buttercream frosting and of course, SPRINKLES!
It’s my BIRTHDAY week!
Yes, I will be celebrating all week leading up to my birthday on Friday.
So to kick off my birthday week, let’s celebrate with my favorite vanilla cupcakes topped with the best vanilla buttercream frosting EVER.
And it wouldn’t be my birthday without a TON of SPRINKLES!
These super-moist vanilla cupcakes are light, fluffy, and full of vanilla flavor.
It really is the best vanilla cupcake recipe, so if you don’t have a go-to vanilla cupcake recipe…no worries, you won’t have to look any further.
This recipe has been in our family for years and I guarantee it will be your family favorite, too!
HOW TO MAKE HOMEMADE CUPCAKES
DON’T OVERMIX: With almost all my cupcakes recipes, I always make sure to remind you to not OVERMIX the cupcake batter. Meaning, when you mix the flour mixture into the wet ingredients, only mix them together until just combined…you should still see some flour in your mixing bowl.
SCOOPING THE BATTER: I like to use an ice cream scoop to fill the cupcake batter into each cupcake tin. It makes it super easy and you know that each cupcake will be the same size.
VANILLA BUTTERCREAM FROSTING: I recommend using heavy whipping cream because it gives the frosting that thick, creamy, texture everyone loves. If you don’t have heavy whipping cream, you could also use milk.
FAVORITE SPRINKLES: I love Sweetapolita’s Sprinkle Shop! She has a TON of super fun sprinkles, they’re the BEST!!!
MORE CUPCAKE RECIPES
Yield: 12 Cupcakes
Prep Time:10 minutes
Cook Time:18- 20 minutes
Total Time:30 minutes
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sour cream
VANILLA BUTTERCREAM FROSTING:
- 1 (2 sticks) cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1 Tablespoons vanilla extract
- 1 Tablespoon heavy whipping cream
PRE-STEP: Preheat oven to 350F degrees. Line (1) muffin tins with 12 cupcake liners. Set aside.
STEP 1: In a medium bowl, mix flour, baking powder, baking soda and salt. Set aside.
STEP 2: In a large bowl, using an electric or stand mixer on medium speed, beat eggs and sugar for about 2 minutes, or until light and creamy. Add the butter and vanilla extract and beat on low speed for about 1 minute, or until well blended. Beat in the dry ingredients on low speed until blended. DO NOT OVER MIX! Add the sour cream and beat until smooth.
STEP 3: Fill each cupcake liner about 3/4 the way full with cupcake batter. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Allow cupcakes to cool before frosting.
MAKE THE FROSTING:
STEP 4: Mix softened butter on medium speed with an electric or stand mixer. Beat for 30 seconds until smooth and creamy.
STEP 5: Add powdered sugar, heavy whipping cream and vanilla extract. Increase to high speed and beat for 3 minutes. Add more cream if needed for spreading consistency.
STEP 6: Frost cupcakes using a piping bag or knife. Top with SPRINKLES and enjoy!
Want to make a cake!? No problem here is this same recipe as a vanilla cake.