I tried the Easy Vanilla Cupcakes Recipe and ended up with impossibly soft, perfectly domed cupcakes that made me stop everything and you’re going to want to keep scrolling.

Jump to Recipe

I’m obsessed with these vanilla cupcakes because they actually taste like real vanilla, not fake bakery glue. I love that the crumb stays soft and fluffy every time.

I grab plain granulated sugar and pure vanilla extract and still get bakery vibes. Basic Vanilla Cupcakes that don’t need drama.

And they’re a go-to when I want an Easy To Make Cupcakes fix, simple, honest, tiny cakes that vanish fast. Not trying to be cute about it.

Just sugar and vanilla, and a crowd of people asking for more. Pure, simple, impossible to resist.

My kitchen proves it. every single time.

Ingredients

Print Recipe (No Advertisments)

Flour gives structure and a cozy, cakey crumb you’ll happily bite into.
Sugar sweetens and helps with browning; makes everything feel like dessert.
Baking powder lifts the batter so cupcakes stay light and fluffy.
Salt wakes up the vanilla and balances sweetness, oddly essential.
Butter adds richness and that tender, slightly chewy crumb we love.
Eggs give structure and moisture; they make the cake hold together.
Vanilla brings warm, familiar flavor.
Basically the soul of plain cupcakes.
Milk loosens batter and keeps crumbs soft, nothing fancy but helpful.
Sour cream adds tang and tenderness; yogurt works too, creamy boost.
Plus a splash more milk fixes thick batter without drama.

Ingredient Quantities

1 1/2 cups (190g) all purpose flour

1 cup (200g) granulated sugar

1 1/2 teaspoons baking powder

1/4 teaspoon fine sea salt

1/2 cup (113g) unsalted butter, softened

2 large eggs, room temp

2 teaspoons pure vanilla extract

1/2 cup (120ml) whole milk, room temp

1/2 cup (120g) sour cream or plain yogurt, room temp

Optional but helpful: 1 tablespoon milk or cream more if batter seems thick

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners or lightly grease the cups.

2. In a medium bowl whisk together 1 1/2 cups (190g) all purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon fine sea salt; set aside.

3. In a large bowl cream 1/2 cup (113g) softened unsalted butter with 1 cup (200g) granulated sugar until light and a bit fluffy, about 2 to 3 minutes with a hand mixer or 4 to 5 with a wooden spoon.

4. Add 2 large room temperature eggs one at a time, beating briefly after each so it looks smooth, then mix in 2 teaspoons pure vanilla extract.

5. Combine 1/2 cup (120ml) room temperature whole milk and 1/2 cup (120g) room temperature sour cream or plain yogurt in a small bowl; this helps them incorporate easier.

6. Add the dry ingredients to the butter mixture in three parts, alternating with the milk and sour cream mixture: dry, wet, dry, wet, dry. Mix only until just combined each time, scraping the bowl; dont overmix or cupcakes get tough.

7. If the batter looks too thick to easily drop into liners, stir in the optional 1 tablespoon milk or cream now, one teaspoon at a time, until it’s a thick but scoopable consistency.

8. Divide batter evenly among the 12 liners, about 2/3 full each so they have room to rise. Tap the pan lightly on the counter to remove big air bubbles.

9. Bake 18 to 22 minutes until the tops are lightly golden and a toothpick in the center comes out with a few moist crumbs but not wet batter. Rotate the pan once halfway through if your oven heats unevenly.

10. Let cupcakes cool in the pan 5 minutes, then transfer to a wire rack to cool completely before frosting. If you frost warm cupcakes the frosting will slide right off, trust me.

Equipment Needed

1. Oven (set to 350°F)
2. 12 cup muffin tin (liners or nonstick spray)
3. Medium and large mixing bowls (you really want two)
4. Whisk for the dry stuff and a fork or wooden spoon if you dont have a hand mixer
5. Hand mixer or sturdy wooden spoon for creaming the butter
6. Measuring cups and spoons (grams and ml helps if you have them)
7. Rubber spatula for scraping the bowl clean
8. Small bowl for mixing milk and sour cream together
9. Cooling rack so the cupcakes cool completely
10. Toothpick or cake tester to check doneness

FAQ

How long and at what temperature should I bake these cupcakes?

Bake at 350°F (175°C) for 16 to 20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Oven temps vary so start checking at 15 minutes.

My batter seems thick, what do I do?

Add the optional tablespoon of milk or cream, one at a time, until the batter drops from a spoon in thick ribbons. A slightly thick batter is okay, but if it feels like cookie dough add a splash more milk.

Can I swap the sour cream or yogurt for something else?

Yes. Plain yogurt, buttermilk, or an equal mix of milk and a teaspoon of lemon juice or vinegar all work. The idea is to keep the batter moist and slightly tangy.

How do I avoid dense or rubbery cupcakes?

Don’t overmix after adding flour. Stir until just combined, a few streaks of flour left are ok. Also make sure ingredients, especially eggs and dairy, are room temp so they blend smoothly.

How can I get taller, domed cupcakes?

Fill liners about 2/3 full, avoid overfilling, and make sure your baking powder is fresh. A burst of hot oven heat helps the center rise fast, so bake right after mixing. Chilling the batter a few minutes can help too, but dont let it get too cold.

What is the best way to store or freeze these cupcakes?

For short term, store at room temp in an airtight container up to 2 days. For longer, freeze unfrosted cupcakes in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temp before frosting.

Vanilla Cupcakes Recipe Substitutions and Variations

Butter (1/2 cup unsalted) → 1/2 cup neutral oil (canola, vegetable) or 1/2 cup melted coconut oil (mild flavor). Oil keeps cupcakes moist, but batter will be slightly denser and less “buttery”. If using oil, skip melting step and fold gently.
Eggs (2 large) → 2 “flax eggs” (2 tbsp ground flax + 6 tbsp water, mixed and rested 5 min) or 1/2 cup applesauce. Flax gives structure but a little chewier texture, applesauce adds moisture and a touch of sweetness, so reduce sugar a bit if using applesauce.
Whole milk (1/2 cup) → 1/2 cup unsweetened almond milk, oat milk, or soy milk (room temp). Any plant milk works fine, use full fat or barista style if you want richer crumb.
Sour cream (1/2 cup) → 1/2 cup plain Greek yogurt or buttermilk. Greek yogurt makes the crumb tangy and tender, but if you use buttermilk the batter thins a bit so check consistency and add up to 1 tbsp more flour if needed.

Pro Tips

1. Make sure everything is really at room temp, especially the eggs, butter, milk and sour cream. Cold ingredients make the batter seize and you’ll end up overmixing to fix it, which makes cupcakes dense.

2. Spoon flour into the measuring cup and level it off, dont scoop straight from the bag. Too much flour is the number one reason cupcakes come out dry or heavy.

3. Mix only until just combined when you add the dry stuff, and scrape the bowl well. Little streaks of flour are fine, they’ll disappear as the cupcakes bake. Overmixing develops gluten and makes them tough.

4. For even tops and moist crumbs, fill liners about 2/3 full, tap the pan a few times to pop big air bubbles, and rotate the pan halfway through baking if your oven has hot spots. Let them cool in the pan 5 minutes before moving to a rack so they dont collapse.

Vanilla Cupcakes Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I tried the Easy Vanilla Cupcakes Recipe and ended up with impossibly soft, perfectly domed cupcakes that made me stop everything and you’re going to want to keep scrolling.

Servings

servings

Calories

342

kcal

Equipment: 1. Oven (set to 350°F)
2. 12 cup muffin tin (liners or nonstick spray)
3. Medium and large mixing bowls (you really want two)
4. Whisk for the dry stuff and a fork or wooden spoon if you dont have a hand mixer
5. Hand mixer or sturdy wooden spoon for creaming the butter
6. Measuring cups and spoons (grams and ml helps if you have them)
7. Rubber spatula for scraping the bowl clean
8. Small bowl for mixing milk and sour cream together
9. Cooling rack so the cupcakes cool completely
10. Toothpick or cake tester to check doneness

Ingredients

1 1/2 cups (190g) all purpose flour
1 cup (200g) granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/2 cup (113g) unsalted butter, softened
2 large eggs, room temp
2 teaspoons pure vanilla extract
1/2 cup (120ml) whole milk, room temp
1/2 cup (120g) sour cream or plain yogurt, room temp
Optional but helpful: 1 tablespoon milk or cream more if batter seems thick

Directions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners or lightly grease the cups.
In a medium bowl whisk together 1 1/2 cups (190g) all purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon fine sea salt; set aside.
In a large bowl cream 1/2 cup (113g) softened unsalted butter with 1 cup (200g) granulated sugar until light and a bit fluffy, about 2 to 3 minutes with a hand mixer or 4 to 5 with a wooden spoon.
Add 2 large room temperature eggs one at a time, beating briefly after each so it looks smooth, then mix in 2 teaspoons pure vanilla extract.
Combine 1/2 cup (120ml) room temperature whole milk and 1/2 cup (120g) room temperature sour cream or plain yogurt in a small bowl; this helps them incorporate easier.
Add the dry ingredients to the butter mixture in three parts, alternating with the milk and sour cream mixture: dry, wet, dry, wet, dry. Mix only until just combined each time, scraping the bowl; dont overmix or cupcakes get tough.
If the batter looks too thick to easily drop into liners, stir in the optional 1 tablespoon milk or cream now, one teaspoon at a time, until it’s a thick but scoopable consistency.
Divide batter evenly among the 12 liners, about 2/3 full each so they have room to rise. Tap the pan lightly on the counter to remove big air bubbles.
Bake 18 to 22 minutes until the tops are lightly golden and a toothpick in the center comes out with a few moist crumbs but not wet batter. Rotate the pan once halfway through if your oven heats unevenly.
Let cupcakes cool in the pan 5 minutes, then transfer to a wire rack to cool completely before frosting. If you frost warm cupcakes the frosting will slide right off, trust me.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.