Deliciously Sprinkled

Vanilla Cupcakes

the best vanilla cupcakes recipe ever

These Vanilla Cupcakes are the perfect ending to any type of meal. Light and fluffy, you’ll love every single bite.

Now that I’m an adult, I’ve decided that I can pretty much eat my dessert anytime I want…but for those of you who have better self-control than me, I assure you that these vanilla cupcakes are worth the wait.

I wouldn’t say that I’m a cupcake tasting expert, but I have eaten my way through mounds of them throughout the duration of my life. And honestly, these homemade cupcakes are some of the best that I’ve made.

Having a cupcake that almost melts in your mouth is key. You shouldn’t need a drink of milk right after having a cupcake because all that does is indicate that it’s too dry…I promise you that these cupcakes are not dry.

In fact, they’re so good, you can literally bake them and take them everywhere for all sorts of occasiBirthdaystdays, dinner dates, or just as a thank you to family and friends, these cupcakes are perfect each and every time. 

My recommendation? If you want to stand a chance of getting to eat one, make a double batch from the getgo! They are just that good! 

Easy Vanilla Cupcakes Recipe

VANILLA CUPCAKES INGREDIENTS

CUPCAKE INGREDIENTS:

 ALL-PURPOSE FLOUR: 1 1/4 cups of all-purpose flour.

 BAKING POWDER: 1/2 teaspoon of baking powder. Make sure your baking powder is not too old (less than 3 months old) or your cupcakes won’t rise properly.

 BAKING SODA: 1/4 teaspoon of baking soda. Again, make sure your baking soda is not too old or your cupcakes won’t rise properly.

 SALT: 1/4 teaspoon of salt. 

 EGGS: 2 large eggs. 

 SUGAR: 1 cup of granulated sugar. 

 BUTTER: 1/2 cup or 1 stick of unsalted butter. Make sure your butter is at room temperature. 

 VANILLA EXTRACT: 1 1/2 teaspoons of vanilla extract. 

 SOUR CREAM: 1/2 cup of sour cream. 

BUTTERCREAM FROSTING INGREDIENTS:

 BUTTER: 1 cup (2 sticks) unsalted butter. Make sure the butter is softened to room temperature before making the frosting. 

 POWDERED SUGAR: 2 1/2 cups of powdered sugar. 

 VANILLA EXTRACT: 1 Tablespoon of vanilla extract. 

 HEAVY WHIPPING CREAM: 1 Tablespoon of heavy whipping cream. You can use whole milk, as well. 

 SPRINKLES: and it wouldn’t be a cupcake without sprinkles! 

the best vanilla cupcakes recipe

HOW TO MAKE VANILLA CUPCAKES

To make these Vanilla Cupcakes, simply:

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 a toothpick inserted in center comes out clean. Allow cupcakes to cool before frosting.

HOW TO MAKE VANILLA BUTTERCREAM FROSTING:

STEP 1: Mix softened butter on medium speed with an electric or stand mixer. Beat for 30 seconds until smooth and creamy.

STEP 2: 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 3: Frost cupcakes using a piping bag or knife. Top with SPRINKLES and enjoy!

Vanilla Cupcakes with Vanilla Buttercream Frosting. Recipe by deliciouslysprinkled.com

ADDITIONAL BAKING TIPS

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. If you over mix the cupcake batter, the cupcakes will SINK in the middle after you baked them. 

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!!!

VANILLA CUPCAKES

BAKING TOOLS NEEDED

MIXER: I love my KitchenAid Mixer, I use it for everything. Makes baking so much easier!

CUPCAKE PAN: This is my favorite cupcake pan. I have them in all three sizes! 

CUPCAKE LINERS: These are the best cupcake liners. No greasy bottom and the colors won’t fade. 

ICING SPATULA: Makes frosting cupcakes, cakes, and cookies so much easier. 

FROSTING BAG AND TIP: This is the frosting bag and tip I used to frost these cupcakes. 

VANILLA CUPCAKES

MORE CUPCAKE RECIPES

CLASSIC CHOCOLATE CUPCAKES

Classic Chocolate Cupcakes with Vanilla Frosting

COOKIES & CREAM CUPCAKES

COOKIES AND CREAM CUPCAKES

LEMON BLUEBERRY CUPCAKES

Lemon Blueberry Cupcakes

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Vanilla Cupcakes
Yield: 12 Cupcakes

Vanilla Cupcakes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

VANILLA CUPCAKES:

  • 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
  • sprinkles

Instructions

  1. Preheat oven to 350F degrees. Line (1) muffin tins with 12 cupcake liners. Set aside.
  2. In a medium bowl, mix flour, baking powder, baking soda and salt. Set aside.
  3. 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.
  4. 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:

  1. Mix softened butter on medium speed with an electric or stand mixer. Beat for 30 seconds until smooth and creamy.
  2. 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.
  3. Frost cupcakes using a piping bag or knife. Top with SPRINKLES and enjoy!

Notes

Want to make a cake!? No problem here is this same recipe as a vanilla cake.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 446 Total Fat: 26g Saturated Fat: 16g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 99mg Sodium: 110mg Carbohydrates: 51g Fiber: 0g Sugar: 40g Protein: 3g

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THE BEST VANILLA CUPCAKES

THE BEST VANILLA CUPCAKES RECIPE

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88 comments on “Vanilla Cupcakes”

  1. I should try this! Looks really fun for birthdays!

  2. Nothing beats a classic vanilla cupcake! Yum! Thanks for sharing!

  3. They looks really yummy! These cupcakes takes it into another higher level, so excited to make these!

  4. These look so fantastic! I, too, have eaten LOADS of cupcakes throughout my lifetime, and vanilla is my favorite

  5. I’m going to need a half dozen please.

  6. I love the look of the light and fluffy frosting on this. The sour cream in the batter must make them so moist. I never think to do that. Looks delicious!

  7. The perfect cupcake!!! So delicious and love all the sprinkles! 

  8. Vanilla cupcakes are the best. I always come back to them.

  9. This is our go-to vanilla cupcake!

  10. These cupcakes look amazing! My kids are going to love the sprinkles!

  11. Tender and moist cupcakes are the way to go!! My husband LOVES vanilla cupcakes, so I am going to try yours this weekend. 🙂

  12. This is our go-to recipe for all birthdays! I take them to the kids’ school for the whole class to celebrate. They’re so moist and delicious!

  13. You can never go wrong with a vanilla cupcake! So class and who doesn’t love sprinkles on top?!

  14. Wow, these cupcakes look amazing. I love all the colors and I agree they would be the perfect ending to any meal! Pass one my way, please!

  15. Perfect timing for my sons birthday this month, thank you!

  16. What a PERFECT from scratch, simple, beautiful vanilla cake recipe!! And I LOVE how easy your gorgeous step-by-step photos make it to follow the recipe, even for the most newbie cooks!

  17. Super good! Not your average vanilla cupcakes

  18. Hi. I realize that this is the recipe that you used for your vanilla cake. It’s a truly delicious recipe. You doubled it for the cake. Can I triple it for a larger size cake and still get good results?

  19. I love buttercream frosting!! These are so soft & so good!! Happy birthday!!

  20. These cupcakes are fantastic!

  21. What a nice simple recipe for delicious cupcakes. I love that the ingredients used are all staples in my house.

  22. There is nothing better than a vanilla cupcake with sprinkles!

  23. sprinkles in cupcakes make them perfect for birthdays!

  24. 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!!

  25. 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! 

  26. This was my go-to cupcake recipe pre-vegan. I made them yesterday as a little vegan experiment using flax egg, vegan butter and vegan creme fraiche. They turned out just as good and yummy as before! So glad I can now use my all-time favourite cupcake recipe again!

  27. Omg these are amazing! Just made them for my son’s birthday and I’m so pleased! Topped them with colored white chocolate dinosaurs!

  28. 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 🙂

  29. 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!

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

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

  32. 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!!! 

  33. 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.

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

  35. Can I use vanilla pudding instead of sour cream ?

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

  37. 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.

  38. 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?

  39. 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 ????. 

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

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

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

    Thanks!

  43. 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?

  44. these look great! I can almost taste the sprinkles.

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

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

  47. 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!  

  48. 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! 

  49. 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!

  50. 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 

  51. 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!

  52. 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! 

    • 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.

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

  54. 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!

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

  56. 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.

    • 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!

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

  58. How much sugar in the cupcakes?

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

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

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

  62. Birthday cupcakes are the best! These are gorgeous!

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

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

  65. who doesn’t love a sprinkle cupcake!

  66. 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! 

  67. Cupcakes look really yummy.

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

  69. Happy early Birthday! These cupcakes looks gorgeous!

  70. These cupcakes looks so delicious 🙂 

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

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