The Best Vanilla Cupcakes
These vanilla cupcakes might be the best ones you will ever try! They are light, fluffy, and moist. They dome perfectly, and you can really taste the vanilla in every bite.
Along with my chocolate cupcakes, this recipe is one that I am most proud of on Cupcake Project. I spent a year developing and testing it.
This recipe is used by bakeries all over the world as their go-to vanilla cupcakes. It is also easy enough to make that beginners can bake a batch.
There are a few ingredients that set this recipe apart:
- A vanilla bean
- Using a bean gives the cupcakes a strong vanilla flavor. If you don’t have a vanilla bean, you can leave it it off without adjusting any other ingredients. The cupcakes will still be amazing, just not as strongly-flavored.
- Both butter and oil
- Recipes that are made with only only oil lack the flavor that butter provides; without the oil, cupcakes can end up being too dense and not moist enough. Any type of vegetable oil will work.
- Sour cream
- Sour cream adds a little extra fat to the recipe and a slight tang. Yogurt works perfectly as a substitute for sour cream.
- Cake Flour
- Using cake flour instead of all-purpose flour gives these cupcakes a lighter crumb.
If you’ve never baked a cupcake from scratch before, I suggest you first take a minute to read my post on how to make cupcakes. It covers some of the basics of cupcake making. I also recommend that you get yourself some essential baking tools.
Begin by scraping the inside of a vanilla bean (the seeds) into sugar and thoroughly mixing it up. Using this vanilla sugar will give the cupcakes a strong flavor and you’ll end up with visually appealing vanilla bean specks inside the cupcakes!
Whisk together the vanilla sugar with the rest of the dry ingredients (cake flour, baking powder, baking soda, and salt) in the bowl of a stand mixer. If you don’t have a stand mixer, you can use an electric hand mixer or even mix by hand.
(If you don’t have cake flour, you can substitute all-purpose flour in equal amounts; the cupcakes will end up a little bit denser. Cake flour is a finely milled delicate flour and it is best for desserts that are lighter and airier.)
Mix in the butter.
Whisk together the wet ingredients in a separate bowl. These include sour cream, oil, eggs, and vanilla extract.
Note: I am a huge fan of vanilla bean paste, a thick condensed syrup that contains vanilla bean seeds that’s used in place of vanilla extract, and you’ll see that I use it in my vanilla frosting recipe. However, I have not noticed any improvement to the cupcakes when I use it in the batter instead of ordinary extract.
For making vanilla cupcakes, I use any mild vegetable oil. I’ve used canola oil, generic vegetable oil, and safflower oil. While I love using flavored oils in baking, keep in mind that they will change the flavor of these cupcakes. You can experiment with using non-neutral oils and try baking these cupcakes with pistachio oil, for example, to get a totally different taste.
Mix wet ingredients into dry ingredients.
It’s very important to not over-mix the batter at this point. Mix until just combined. An over-mixed cupcake will end up squat and dense – something you definitely don’t want here. (See my post on overmixing cake batter for more information.)
Add milk to the batter, again mixing until just combined. This cupcake batter is very thin – almost liquid.
Tip: While whole milk will provide the richest flavor, any milk you have in the house will work fine.
Fill cupcake liners just over halfway full. The easiest way to fill the liners is with an ice cream scoop.
Grease-proof liners are the only cupcake liners that will hold their design and color when baked. Confectionery House makes some of my favorite cupcake liners.
When the cupcakes are done, remove them from the tins immediately and set on the counter or a cooling rack to cool.
Expert Tips and FAQs
Always make sure your ingredients are at room temperature. This will help them to better incorporate into the batter.
Because everyone’s oven is just a bit different and your liners may be a slightly different size than mine, I highly recommend that you bake a test cupcake before baking your whole batch of vanilla cupcakes. Read my FAQ on filling cupcake liners to learn how to do a test cupcake and why it’s useful.
You can frost the vanilla cupcakes with any frosting that you choose. Here are some of my suggestions:
- For the full experience, I suggest using vanilla buttercream frosting. (If you’re going this route, consider decorating the cupcakes like flowers and turning them into a gorgeous cupcake bouquet!)
- If you prefer the contrast of vanilla and chocolate, then you can’t go wrong with chocolate buttercream or chocolate cream cheese frosting.
- Try a super easy sweetened condensed milk buttercream if you want your frosting to have a subtle caramel taste.
- For a smooth Italian twist, try my fluffy and irresistible tiramisu frosting.
- If you like fruity toppings, try strawberry whipped cream frosting.
- Cookie dough frosting is always a fun choice!
I keep cooled, frosted cupcakes in large Tupperware-style containers. Food safety experts recommend that cupcakes with whipped cream, buttercream, cream cheese, or ganache frostings should be refrigerated.
While I always keep cupcakes frosted with whipped cream or ganache in the refrigerator, I often keep my buttercream and cream cheese cupcakes on the counter. Do so at your own risk.
If you know you’ll need to store your cupcakes for more than 3-4 days, these cupcakes can be frozen without a problem. If you are freezing cupcakes with whipped cream frosting, do not frost them until after removing from the freezer; other types of frosting can be frozen right on the vanilla cupcakes. Also, be sure to store the cupcakes in an airtight container to avoid freezer burn.
Always return refrigerated or frozen cupcakes to room temperature before serving.
Unlike cookie dough, cupcake batter should be thin – almost liquid. Thin batter yields a light cupcake. The batter for these cupcakes is thinned out with whole milk.
Yes! I do this all of the time. They still taste great!
I don’t find that the paste adds as much flavor as the bean. If you don’t have a bean, I suggest leaving it off and sticking with the recipe as written.
Yes! The cupcakes will just be slightly more dense.
Be careful not to overmix the batter. That can cause gumminess.
You can convert these vanilla cupcakes to mini cupcakes. You will end up with about twice as many cupcakes. The bake time will reduce to about 10 minutes.
If you make these as jumbo cupcakes, you will make half as many and the bake time will increase to about twenty minutes.
These cupcakes make the best cake recipe! You’ll just need to adjust the baking time. All of the details are in my vanilla cake post.
You can also use this recipe along with your favorite frosting to make cake pops or cake truffles!
Best Vanilla Cupcake Recipe
- 1 cup granulated sugar
- 1 vanilla bean
- 1 3/4 cups cake flour, not self-rising
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsalted butter room temperature
- 2 large eggs room temperature
- 1/3 cup full-fat sour cream
- 1/4 cup canola oil you can also use vegetable oil
- 1 tablespoon vanilla extract use pure, not imitation
- 2/3 cup whole milk room temperature
- Preheat oven to 350 F (175 C).
- In a small bowl, combine sugar and seeds from the vanilla bean. (For those of you who are new to using vanilla beans, watch the video in this post to see how it’s done.)
- Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside.
- In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.
- Add the vanilla bean sugar and mix until well combined.
- Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you'll end up with a very fine crumb texture.
- In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
- Add the egg mixture to the flour mixture and beat on medium speed until just combined.
- Slowly add milk and mix on low speed until just combined. The batter will be liquid. (Don't worry, you didn't do anything wrong. It's supposed to be that way.)
- Fill cupcake liners just over 1/2 full.
- Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.
- When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don’t own a cooling rack) to cool.
- Use a vanilla bean for the best vanilla flavor. But, you can leave it off and the cupcakes still taste amazing!
- Use cake flour for a lighter crumb.
- Be careful not to over-mix the batter.
- Use room temperature ingredients – everything will mix together more smoothly that way.
- Because everyone’s oven is just a bit different and your liners may be a slightly different size than mine, I highly recommend that you bake a test cupcake before baking your whole batch of vanilla cupcakes. Fill one liner halfway and see how much it rises during the bake.
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