Deliciously Sprinkled

Vanilla Cupcakes

These Vanilla Cupcakes are super moist and topped with the best vanilla buttercream frosting and of course, SPRINKLES!

Homemade Vanilla Cupcakes with Vanilla Buttercream Frosting

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!

Homemade Vanilla Cupcakes with Vanilla Buttercream Frosting


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.

BEST CUPCAKE LINERS: These are my favorite cupcakes liners, that I use all the time. I also like the silicone cupcake liners because you can reuse them over and over again.

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!!!

Vanilla Cupcakes with Vanilla Buttercream Frosting. Recipe by



Classic Chocolate Cupcakes with Vanilla Frosting




Lemon Blueberry Cupcakes

Vanilla Cupcakes

Yield: 12 Cupcakes

Prep Time: 10 minutes

Cook Time: 18- 20 minutes

Total Time: 30 minutes

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  • 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
  • (2 sticks) cup unsalted butter, softened
  • 2 1/2 cups powdered sugar
  • 1 Tablespoons vanilla extract
  • 1 Tablespoon heavy whipping cream
  • sprinkles


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.


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.

Products Used to Make this Recipe:

*may contain affiliate links

62 Responses to “Vanilla Cupcakes”

  1. Kim — February 7, 2018 at 7:48 am

    These are REALLY good! I doubled the recipe, made them with cake flour,; mixed sugar, butter first then added eggs, vanilla, sour cream; mixed well. Then I added the dry ingredients & mixed just enough to moisten the dry ingredients.  This made 24 cupcakes that were just over the tops of the muffin liners. Frosting: 3 sticks real butter, 1/2 cup crisco, 1/4 tsp salt, 1 vanilla bean. So darned good!! Very Vanilla!!

  2. Valerie — January 23, 2018 at 1:11 pm

    Hi! These are delicious thank you!!! I’m a chocolate lover and I’m really finicky with vanilla cake these were really great. Just wondering if you actually get 12 cupcakes?? I made them twice and overfilled the cups because I didn’t want to take out and prep another tray ???? out of pure laziness. But I could have definitely gotten at least about 16+ that would have been flatter and more cupcake like because obviously mine were way too high! So just curious if everyone really gets 12. Maybe my tins are smaller ????‍♀️Thanks! 

  3. Angie — January 9, 2017 at 3:18 pm

    I made these for my neices birthday, I added an extra egg because the batter was super thick. Im not sure if that is how it should be or if I overmixed but they were sooo good! Thanks for sharing 🙂

  4. Heather R. — September 26, 2016 at 7:19 pm

    I made these today an it was the first time ever making cupcake and frosting homemade! Although I forgot to add the salt, it tastes good. I made the cake without any kind of electric mixer, all by my …now tired hands lol. I am wondering if the cake could have been more fluffier when mix by electric mixer. My cupcakes did turn out fluffy and moist though. Thanks for sharing your recipe!

  5. Misty — July 15, 2016 at 6:38 pm

    When mixing this recipe would you recommend a paddle or whisk attachment for a stand mixer?

    • Jenn — August 31st, 2016 @ 11:35 am

      I use a whisk attachment when I make these cupcakes! 🙂

  6. mackenzie — April 10, 2016 at 6:03 pm

    hey so can i use salted butter and then no salt?

    • Jenn — April 11th, 2016 @ 10:45 am

      Yes! 🙂

  7. Heather — April 6, 2016 at 8:54 pm

    I’m typically a terrible baker but this recipe was super easy to follow and the cupcakes were fantastic! I used I can’t believe it’s not butter because that’s all I had and wanted to calm my hankering. Can’t wait to try with real butter!!! 

  8. Monique — March 22, 2016 at 10:53 am

    What a keeper recipe!!!! Loved it. Nectar time I have to try the frosting.  I just used a cream cheese frosting, which is my go to last minute favorite.

  9. Dani — February 7, 2016 at 11:39 am

    I have made this recipe twice and the flavor is great!  The cupcakes are falling flat and I am not sure why. Any suggestions?

  10. Josie — February 3, 2016 at 1:28 pm

    Can I use vanilla pudding instead of sour cream ?

    • Jenn — February 6th, 2016 @ 8:30 am

      No, you can not use vanilla pudding.

  11. Valentine — January 29, 2016 at 4:50 pm

    Hi, these look so yummy! I was wondering if j could use milk instead of sour cream? Thank you!

    • Jenn — February 6th, 2016 @ 8:32 am

      No, you could use yogurt but not milk. Sorry…. 🙂

  12. Sheralee — January 25, 2016 at 6:15 pm

    Made these last night with NF Greek Yogurt instead of Sour Cream and they came out perfect. No review on the frosting since I made a glaze instead with what I had on hand. Thanks for this great recipe.

  13. Nicole — December 14, 2015 at 1:01 pm

    I’ve used this recipe a few times and I love it.  If I want to use this recipe to make a 9″ cake, how long would I need to bake it?

  14. Maryanne — December 12, 2015 at 6:51 pm

    I’d like to thank you for this recipe. I have tried many a failed recipe for vanilla cupcakes that are moist, light and flavourful, and most importantly, doesn’t peel away from the case! I can honestly say I have finally found it!!
    Thank you for sharing ????. 

  15. Amanda — December 2, 2015 at 8:01 pm

    I made these with regular plain yoghurt and ended up cutting the recipe in half and they still turned out amazing! 

  16. Callie — November 7, 2015 at 9:57 pm

    Hey!! May i know what type of heavy whipping cream u use? And can the powdered sugar be substituted with fine sugar?

  17. Rachel — October 28, 2015 at 4:48 am

    Hi, these look delicious! Any suggestions on a dairy free substitute for the sour cream?


    • Jenn — October 29th, 2015 @ 1:35 pm

      Maybe try to find some cashew sour cream?

  18. Carmen — October 15, 2015 at 2:54 pm

    Hi, I wanted to use this recipe for a cake – do I double or triple this recipe (less sugar of course) to make 2 9inch cake pans?

    • Jenn — October 19th, 2015 @ 10:57 am

      Yes, just double the recipe.

  19. Aileen - Aileen Cooks — October 2, 2015 at 12:19 am

    these look great! I can almost taste the sprinkles.

  20. Brooke — September 30, 2015 at 7:30 pm

    Love these! I’m wondering if I made these into a cake, would I have to change the cooking time?

    • Jenn — October 1st, 2015 @ 8:21 am

      Yes, I would bake a cake for 30-35 minutes.

  21. Melissa — September 27, 2015 at 8:43 pm

    Hi, have you ever used cake flour in place of all-purpose flour for this recipe?

    • Jenn — September 29th, 2015 @ 10:23 am

      No, I have never used cake flour to make these cupcakes.

  22. Norma — August 8, 2015 at 12:56 pm

    Made these last night as trial for my son’s first birthday and they came out wonderful. This was such an easy recipe to follow because I am the furthest thing from a cook or baker.  Thanks for sharing!  

  23. Dora Greece — May 28, 2015 at 3:08 am

    These are amazing. Great taste and texture. I would prefer them a little less sweet. for sure the recipe is a keeper.  Thanks for sharing! 

  24. LadeeBakes — May 20, 2015 at 8:24 pm

    I just made these for my family,  and they came out just perfect. I followed the recipe as it was written, and I knew when I tasted the batter that it was a winner. This is now going to be one of my favorites,  thanks again!

  25. Awaryaahla — April 17, 2015 at 9:52 am

    me and my baby sister made these and half the recipe and also used cake flour and heavy whipping to  because there was no sour cream we got 5 cupcakes with amazing flavor 

  26. Danielle — April 10, 2015 at 3:07 am

    Hi Jenn! Love these little cakes and sprinkles look fabulous! Have you tried using an egg substitute for this recipe? I’d love to give these a try but can’t use egg. Any suggestions? Thanks!

    • Jenn — April 10th, 2015 @ 2:48 pm

      Hi Danielle! I have never tried using an egg substitute for this recipe but I found a great source on some suggestions on how to what to substitute eggs for when baking cakes/cupcakes. Here is the link Hope this helps & enjoy! 🙂

  27. Rebecca — March 26, 2015 at 5:28 am

    I made these last night, but used a chocolate buttercream frosting instead. The flavor of the cupcakes is great, but for some reason mine turned out to be dense. I don’t know if I mixed the batter too much and maybe that’s why they turned out that way? I’ll have to try them out again, but I do love the flavor of these cupcakes! 

    • Jenn — March 26th, 2015 @ 3:30 pm

      Hmmm…I’m not sure exactly why your cupcakes turned out dense. But you could be right about over mixing the batter, which can lead to dense cupcakes. Or is your baking powder expired? Sometimes this can affect the texture of these cupcakes.

  28. Eliana — March 8, 2015 at 6:23 pm

    I love this! It looks easy but I’m wondering if I don’t use sour cream would it still come out okay?

  29. Kelly — March 1, 2015 at 8:18 pm

    I’ve been making cupcakes for a very long time, and this is the best vanilla cupcake recipe I’ve ever used. I’ve finally found a winner! The texture is perfect. The flavor is light with just the right amount of vanilla so that it isn’t overwhelmed by frosting. I topped my cakes with cinnamon cream cheese frosting. Delicious!

  30. Nan — February 15, 2015 at 6:20 am

    I made them last night  and yes- this will be my go-to recipe for sure!!!! Yummmmyyy

  31. Noelle — November 4, 2014 at 10:10 pm

    Is 2 Tablespoons vanilla in the frosting too much? I just made this for a child’s birthday and it tastes like alcohol. Wondering if it should be 2 tsp instead.

    • Jenn Kurkiewicz — November 5th, 2014 @ 8:45 am

      Hi Noelle,

      Oh no, I’m so sorry! I usually use between 1-2 Tablespoons of vanilla extract in my buttercream frosting recipe but it shouldn’t taste like alcohol! Yikes… I would suggest next time to start with 1/2 Tablespoon and taste the frosting to see if you need to add more vanilla. Also, make sure that the vanilla extract is not expired, I used expired vanilla extract and it had that “alcohol” taste. I’m sorry again for your experience!

  32. Jess — October 31, 2014 at 12:11 pm

    Hi! What do you think about using plain greek yogurt instead of sour cream? These look delicious!

    • Jenn Kurkiewicz — October 31st, 2014 @ 12:13 pm

      Hi Jess,

      Yes, you can substitute the sour cream for plain greek yogurt. Enjoy!

  33. Alice — October 25, 2014 at 10:29 am

    How much sugar in the cupcakes?

    • Jenn Kurkiewicz — October 25th, 2014 @ 7:08 pm

      Hi Alice,

      You will need 1 cup granulated sugar for this recipe. Enjoy! 🙂

  34. Katie @The Semisweet Sisteres — September 21, 2014 at 5:17 pm

    Happy Belated Birthday! Those cupcakes look amazing! Love all the sprinkles!

  35. Kelly - Life Made sweeter — September 20, 2014 at 5:39 am

    Happy happy birthday week Jenn!  Love these gorgeous cupcakes, the sprinkles are perfect for a birthday celebration 🙂 

  36. mira — September 17, 2014 at 12:45 am

    They look beautiful! I love everything “sprinkles” 🙂 Will be trying this recipe soon!

  37. Jennie @themessybakerblog — September 16, 2014 at 3:01 pm

    Birthday cupcakes are the best! These are gorgeous!

  38. Katie — September 16, 2014 at 1:04 pm

    My birthday is Friday too! I’ll be making these babies but subbing butter for the shortening. Love the pics!

    • Jenn Kurkiewicz — September 17th, 2014 @ 8:12 am

      Happy Birthday Day to you too! 🙂

  39. Hayley @ The Domestic Rebel — September 16, 2014 at 9:22 am

    Birthday week is officially my new favorite week!! Love these gorgeous cupcakes, birthday girl!! 

  40. dina — September 16, 2014 at 8:55 am

    who doesn’t love a sprinkle cupcake!

  41. Nicole ~ Cooking for Keeps — September 15, 2014 at 8:57 pm

    I love that we, as girls get to celebrate our birthdays for a whole week. My husband will never understand, but that’s ok, he’s doesn’t have to! Happy — birthday week! 

  42. Chichi — September 15, 2014 at 4:37 pm

    Cupcakes look really yummy.

  43. Amby Felix — September 15, 2014 at 9:57 am

    YUM! These cupcakes look so delicious and happy, which makes me happy! ^_^ Found you via stumbleupon! 

  44. Mandy @Mandy's Recipe Box — September 15, 2014 at 8:40 am

    Happy early Birthday! These cupcakes looks gorgeous!

  45. Nutmeg Nanny — September 15, 2014 at 8:09 am

    These cupcakes looks so delicious 🙂 

  46. Michele @ Two Raspberries — September 15, 2014 at 7:36 am

    oooo I just love how bright any colorful these are! YUM!!!  totally pretty 😉 

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