These are the best vanilla cupcakes you will ever try! They are light, fluffy, and moist, dome perfectly, and you can really taste the vanilla in every bite.
This from-scratch cupcake recipe is used by bakeries all over the world as their go-to recipe – yet it is easy enough to make that beginners can bake a batch. They make for perfect birthday cupcakes when topped with vanilla buttercream frosting!
If you’ve never baked a cupcake from scratch before, I suggest you 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.
The perfect crumb and flavor of these vanilla cupcakes comes from the ingredients in and the preparation of the recipe:
- Use 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.
- Use a combination of butter and oil.
- Butter is needed for its flavor, but oil makes the cupcakes moist. Any type of vegetable oil will work in this recipe.
- Use 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.
- Use a thin batter.
- Unlike cookie dough, cupcake batter should be thin – almost liquid. The batter for these cupcakes is thinned out with whole milk. Thin batter yields a light cupcake.
- 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.
- Bake a test cupcake.
- 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.
How to Make Vanilla Cupcakes
Start by scraping the inside of a vanilla bean (the seeds) into the sugar and mix it up to get a strong flavor and specks of bean inside the cupcake.
I am a huge fan of vanilla bean paste, a thick condensed syrup that contains vanilla bean seeds and is 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.
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.
You can substitute all-purpose flour for the cake flour in equal amounts. The cupcakes will be just a little bit more dense. Cake flour is a finely milled delicate flour. It is best for desserts that are more light and airy.
Mix in the butter. This recipe uses a mix of butter and oil. Cupcakes that are made with only only oil lack the flavor that butter provides; without the oil, the cupcakes can end up being too dense.
Whisk together the wet ingredients in a separate bowl. These include sour cream, oil, eggs, and vanilla 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 details.
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.
Other Sizes – Minis, Jumbos, and Converting to a Cake
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!
You can frost the vanilla cupcakes with any frosting that you choose.
For the full experience, I suggest using vanilla buttercream frosting.
If you prefer the contrast of vanilla and chocolate, then you can’t go wrong with chocolate buttercream or chocolate cream cheese frosting. And for a smooth Italian twist, try my fluffy and irresistible tiramisu frosting.
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.