These are truly the best vanilla cupcakes — a soft, spongy vanilla cake topped with airy buttercream. They taste like a celebration in every bite.
I’ve been refining vanilla cupcakes for years, and this version finally delivers consistently bakery-quality results. The recipe evolved from a red velvet cupcake formula — a few ingredient swaps and small adjustments produced an incredible vanilla cupcake.
Two elements in particular create the tender, moist crumb:
- Butter + oil: Butter provides flavor and richness while a bit of neutral oil helps keep the cupcakes exceptionally moist and soft.
- Sour cream: A small amount of sour cream adds moisture, tenderness and a subtle tang that balances the sweetness.
Beyond texture, these cupcakes are straightforward to make and require common pantry ingredients. If you can mix, you can make these vanilla cupcakes!
How to make the best vanilla cupcakes
1. Whisk dry ingredients together and set aside. 2. Cream butter, oil and sugar until pale and fluffy. 3. Add eggs one at a time, then vanilla. 4. Alternate dry ingredients with sour cream and milk, starting and ending with the dry mix; avoid overmixing. 5. Portion the batter and bake, cooling briefly in the tin before transferring to a wire rack. 6. Make the buttercream by combining butter and powdered sugar, then add flavoring and milk and whip until light and fluffy. 7. Pipe or spread the frosting onto completely cooled cupcakes and garnish as desired.
Keys to the perfect vanilla cupcakes
A few technique tips help ensure the softest results:
- Measure flour correctly: Weigh flour when possible. If using cups, spoon into the cup and level it to avoid packing in too much flour, which dries the cake.
- Use room-temperature ingredients: Ingredients at room temperature incorporate more smoothly and reduce the risk of overmixing.
- Watch mixing: Overmixing can deflate air and develop gluten, producing a tougher crumb. A slightly lumpy batter is fine and results in a tender cake.
- Portion carefully: Fill each liner no more than two-thirds full to prevent large domes that can collapse as the cupcakes cool.
- Don’t overbake: Overbaked cupcakes become dry. Cool the cupcakes in the pan for 5–10 minutes, then transfer to a wire rack so residual heat doesn’t dry them out.
Storage
Store cupcakes in an airtight container or tightly covered with plastic wrap to retain moisture. At room temperature they keep about 3 days; refrigerated, up to one week.
Freezing instructions
Freeze unfrosted cupcakes for best results. Place cooled, unfrosted cupcakes in a freezer bag, remove as much air as possible and freeze for up to 3 months.
To freeze frosted cupcakes, freeze them on a baking sheet until solid (about an hour), then transfer to a freezer bag and seal. This helps protect the frosting. Store up to 3 months.
Defrosting: For unfrosted cupcakes, thaw in the sealed bag at room temperature for a few hours or overnight in the fridge. For frosted cupcakes, remove them from any bag before thawing at room temperature so condensation won’t affect the frosting; if thawing in the fridge overnight you can keep them sealed.
Other recipes to try
• Moist Chocolate Cupcakes • Pumpkin Spice Latte Cupcakes • Pecan Pie Cupcakes • Lemon Poppy Seed Cupcakes • Strawberry Cupcakes
If you make this recipe, please leave a comment and review — I love hearing your feedback! Tag me on Instagram @eatsdelightfulblog so I can see your creations.
Vanilla Cupcake Recipe
5 Stars
5 from 7 reviews
- Author: Mimi
- Total Time: 35 minutes
- Yield: 16-18 cupcakes
Description
These are quite literally the best vanilla cupcakes: soft, spongy cake topped with light vanilla buttercream — perfect for any celebration or everyday treat.
Ingredients
For the vanilla cupcakes:
- 1 & 3/4 cups (210g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons (90g) unsalted butter, softened to room temperature
- 3 tablespoons vegetable oil or another neutral oil
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup (60g) sour cream, at room temperature
- 3/4 cup (180mL) milk, at room temperature
For the vanilla buttercream frosting:
- 1 cup (2 sticks / 225g) unsalted butter, softened to room temperature
- 4 cups (520g) powdered sugar, sifted
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 4 to 6 tablespoons milk
- Sprinkles, optional for decorating
Instructions
Make the vanilla cupcakes:
- Preheat oven to 350°F. Line two standard muffin tins with 16 paper liners and set aside.
- Whisk together flour, baking powder, baking soda and salt in a medium bowl. Set aside.
- In a large bowl, combine butter, oil and sugar. Whisk until pale and fluffy.
- Add eggs one at a time, whisking between each addition, then whisk in the vanilla.
- Mix in about half the dry ingredients until almost combined. Add sour cream and milk, whisk to combine, then add the remaining dry ingredients and mix just until the batter is smooth with no visible dry streaks. Do not overmix.
- Divide batter among liners, filling each no more than two-thirds full.
- Bake in the center of the oven for 15–20 minutes, or until a skewer inserted in the center comes out clean.
- Cool in the tin 5–10 minutes, then transfer to a wire rack to cool completely before frosting.
Make the vanilla buttercream:
- If you prefer a lighter layer of frosting, halve this recipe.
- In a large bowl, combine butter and half the powdered sugar. Using an electric mixer on low, mix until the sugar dissolves. Add the remaining sugar and mix on low until combined.
- Add salt, vanilla and 4 tablespoons milk. Increase speed and whip 1–2 minutes until light and fluffy. If too thick, add milk 1 tablespoon at a time; if too soft, add more powdered sugar.
- Pipe or spread frosting onto cooled cupcakes and add sprinkles if desired.
Notes
If you only have one cupcake tin, bake in batches and allow the tin to cool to room temperature between batches. Batter can sit at room temperature briefly but should be baked within an hour.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Enjoy!