These easy vanilla cupcakes are the perfect combination of moist, fluffy, and flavorful. Topped with a simple buttercream frosting, they make a delightful treat for any occasion, from birthdays to casual get-togethers. The light sweetness of these cupcakes paired with the creamy frosting is sure to leave everyone coming back for more. Whether you’re a baking beginner or a seasoned pro, this recipe is a breeze to make and always a crowd-pleaser!
Why You’ll Love This Recipe
I love this recipe because it’s incredibly straightforward and yields the softest, fluffiest cupcakes. The flavor is simple yet rich, thanks to the vanilla extract and the addition of sour cream, which makes the cupcakes extra moist. Whether I’m baking for a party or just for a sweet snack, these cupcakes never disappoint. Plus, they are versatile enough to be dressed up with different types of frosting or sprinkles for any occasion!
Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
1/4 cup sour cream
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter with an electric mixer until light and fluffy, about 3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Add the dry ingredients in three parts, alternating with the milk and sour cream. Start and end with the dry ingredients. Mix until just combined.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, frost with your favorite buttercream frosting and enjoy!
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 12 cupcakes
Variations
Chocolate Cupcakes: Substitute 1/2 cup of the flour with unsweetened cocoa powder to create a chocolate version of these cupcakes.
Add-ins: For a fruity twist, fold in some fresh berries or chocolate chips to the batter before baking.
Frosting Variations: While buttercream is a classic choice, you can try cream cheese frosting, whipped cream, or even ganache for different flavors.
Storage/Reheating
I typically store these cupcakes in an airtight container at room temperature for up to 3 days. If I want to keep them for longer, I refrigerate them for up to 1 week. Just be sure to bring them to room temperature before serving for the best taste and texture. For reheating, I simply pop them in the microwave for a few seconds to soften them back up if they’ve been refrigerated.
Related Recipes:
- Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
- Chocolate Peanut Butter Cupcakes
- Raspberry Chocolate Cupcakes
FAQs
How do I make the cupcakes extra moist?
To keep the cupcakes moist, I use sour cream in the batter. It adds richness and keeps the texture tender. I also make sure not to overmix the batter, which helps prevent dryness.
Can I make the cupcakes ahead of time?
Yes! I often bake the cupcakes a day ahead of time. Just store them in an airtight container, and they’ll stay fresh. If you want to frost them ahead of time, that’s fine too—just be sure to store them in the fridge.
Can I freeze these cupcakes?
Absolutely! I freeze the cupcakes without frosting. Once they’re fully cooled, I wrap them tightly in plastic wrap and store them in a freezer-safe bag. They’ll stay fresh for up to 3 months. To enjoy, I let them thaw at room temperature and frost them when ready.
Can I use dairy-free substitutes for this recipe?
Yes, you can use dairy-free butter, milk, and sour cream as substitutes to make these cupcakes dairy-free. They’ll still come out light and fluffy with the right alternatives.
What frosting should I use for these cupcakes?
I love pairing these cupcakes with classic buttercream frosting, but you can also try cream cheese frosting, chocolate ganache, or even a simple glaze for a different spin. You can also add color and sprinkles for extra fun!
Conclusion
These easy vanilla cupcakes are a simple yet delicious treat that everyone will love. Whether I’m baking for a special event or just a sweet craving, these cupcakes are always a hit. With their soft, moist texture and a hint of vanilla, they make for the perfect canvas to top with any frosting or decoration. If you’re looking for a foolproof dessert that’s sure to impress, this recipe is one you’ll keep coming back to.
📖 Recipe:
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Easy Vanilla Cupcakes
- Total Time: 35 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
These Easy Vanilla Cupcakes are the perfect balance of moist, fluffy, and flavorful. Topped with a simple buttercream frosting, these cupcakes make a delightful treat for any occasion, from birthdays to casual get-togethers. The combination of vanilla extract and sour cream results in a soft and tender cupcake, sure to leave everyone wanting more. Easy to make and versatile for any frosting variation, these cupcakes are perfect for both beginners and seasoned bakers.
Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
1/4 cup sour cream
Instructions
-
Preheat the oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
-
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
-
In a large bowl, beat the softened butter with an electric mixer until light and fluffy, about 3 minutes.
-
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
-
Add the dry ingredients in three parts, alternating with the milk and sour cream. Start and end with the dry ingredients. Mix until just combined.
-
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
-
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
-
Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
-
Once cooled, frost with your favorite buttercream frosting and enjoy!
Notes
For a chocolate variation, substitute 1/2 cup of flour with unsweetened cocoa powder.
Add-ins like fresh berries or chocolate chips can be folded into the batter before baking.
You can store the cupcakes at room temperature for up to 3 days or refrigerate them for up to 1 week. If frozen, they can last up to 3 months without frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 200 kcal
