Simple yet flavorful, these plush vanilla cupcakes are an absolute delight! These light as air cupcakes are topped with a sweet vanilla buttercream frosting, that is not only straightforward to mix but also straightforward to enjoy. Reliable for birthdays and other celebrations, you will never need another vanilla cupcake recipe again!

A vanilla cupcake with vanilla frosting and sprinkles in the middle another to the right and one in the back left.

Cupcakes experienced a serious boon in popularity about 10 years ago and boutique cupcake shops started popping up in every neighborhood. Forget about traditional cupcake flavors; things like red velvet, mocha, salted caramel and peanut butter were all the rage. And as good as those cupcakes are (seriously, we love them ALL), is there anything more iconic or nostalgic that a simple vanilla or chocolate cupcake?

Our husband will always choose a vanilla cupcake with vanilla frosting, so we've long been tweaking recipes and this recipe is a standby yet!

What stands out

Buttery and Plush – These cupcakes will totally melt in your mouth, and are exceptionally fluffy.
No Oil – A lot of cupcake recipes use oil instead of butter to keep them plush, but for a vanilla cupcake, we much prefer the pronounced butter flavor, which shines through wonderfully.
Speedy! – These come together in absolutely no time at all, which makes them a speedy and straightforward weeknight or weekend project.

Frosting Options

We've included our favorite basic vanilla buttercream recipe, which is silky smooth, not too sugary, and pairs beautifully with any cake.

However, if you’re looking for something other than a vanilla frosting to top your cupcakes, here are a few rich alternatives to try:

Decorating the Cupcakes

There are many different ways you can decorate your plush vanilla cupcakes, here are three of our favorite ways to top these fluffy cucpakes.

Swirl Top: Using a star tip such as the Ateco #828 pipe in a circle starting from the center of the cupcake around to fully frost the base of the cupcake. Then pipe a second layer moving slightly inward followed by a third layer until you finish with a final loop at the top.
Buttercream rose: Using a closed star tip (Wilton 2D), start in the center and lift the piping tip up as you pipe from the center in concentric circles to get to the edge of the cupcake.
Round dome: Using a plain round pastry tip (Ateco #808) start in the center of the cupcake. Squeeze the pipe a little above the center and allow the frosting to spread outward. Once it’s reached the edges of the cupcake release the pressure and lift up. For an added touch of fun, you can dip the dome in sprinkles or even coat with chocolate ganache!

Keeping leftovers

Cupcake Storing: Keep your frosted vanilla cupcakes in an airtight container at room temperature for up to 4 days.
Frosting storage: You can store the frosting in the refrigerator in an airtight container for up to 3 days. Let it come to room temperature and then give it a speedy whip in the mixer before using.
Freezing: Wrap unfrosted cupcakes in plastic wrap and keep in a freezer-safe ziplock bag for up to 3 months. Leave wrapped to thaw on the counter. Allow to come to room temperature before unwrapping and frosting.

Common questions

Why Are Our Vanilla Cupcakes Dense, Crumbly, and Taste Like Cornbread?

One of the biggest complaints about from-scratch vanilla cupcakes is that they often turn out dense or (horror of horrors) taste like cornbread! So what gives? Why does this happen? How can you prevent it?

Make sure all ingredients are at room temperature. This is essential – be sure that the butter is FULLY softened and that the sour cream and eggs are also at room temperature. If the ingredients are not all at the same temperature, they will not incorporate properly or thoroughly, which can cause a dense cupcake.
Do not overmix the batter. This goes for most baked goods! Overmixing can cause too much gluten to be developed, which can also cause dense cupcakes.
Resist the urge to check on the cupcakes. Opening the oven before the baking time is complete might result in the cupcakes sinking due to a rush in cold air. You also could end up deflating the cupcakes by closing the oven door too hard. Wait until at least 15 minutes before looking in the oven.

How to make more plush cupcakes?

The key to a plush cupcake comes down to a few important steps.

Never over-bake the cupcakes.
Store in an airtight container so they maintain their moisture.
Frost the entire top of the cupcake to trap in the moisture.

Light and fluffy vanilla cupcakes with vanilla buttercream are a classic dessert combination that is beyond straightforward to mix at home. These plush cupcakes make the reliable treat for birthdays, anniversaries, or just because celebrations!

Photography by Dee Frances.

Absolute Best Vanilla Cupcakes

Yield: 12 cupcakes
Prep: 25 minutes
Cook: 25 minutes
Total: 50 minutes

Ingredients

For the Cupcakes

1½ cups ( 168 g ) cake flour
¾ cup ( 149 g ) granulated sugar
½ teaspoon ( 0.5 teaspoon ) baking powder
¼ teaspoon ( 0.25 teaspoon ) baking soda
¼ teaspoon ( 0.25 teaspoon ) salt
½ cup ( 113 g ) unsalted butter, cubed and at room temperature
1½ teaspoons ( 1.5 teaspoons ) vanilla extract
½ cup ( 120 ml ) whole milk, room temperature and divided
3 tablespoons ( 43 g ) sour cream, room temperature
1 egg, room temperature
1 egg white, room temperature

For the Vanilla Frosting

1 cup ( 227 g ) unsalted butter, at room temperature
2½ cups ( 300 g ) powdered sugar
1 tablespoon vanilla extract

Method

Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard muffin pan with paper cupcake liners.
Sift the cake flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
In a medium bowl, whisk together ¼ cup of the milk, the sour cream, the egg, and the egg white; set aside.
Beat the dry ingredients on low speed for 15 seconds to combine.
Add the butter, vanilla, and remaining ¼ cup of the milk. Mix on medium speed until the dry ingredients are moistened, about 1 minute. Scrape down the sides and bottom of the bowl.
With the mixer on medium speed, add the wet ingredients in 3 additions, beating for 15 seconds after each addition. Scrape down the sides of the bowl and beat for an additional 15 seconds. It's okay if there are some lumps, do not overmix!
Divide the batter evenly between muffin cups. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Cool for 15 minutes in the pan, then turn out to a wire rack to cool completely.
Make the Vanilla Frosting: Using the whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed. Frost cupcakes as desired. The cupcakes can be stored at room temperature in an airtight container for up to 4 days.

Notes

Equipment: Standard 12-cup muffin pan

Mini Cupcakes: To make mini cupcakes, follow the directions above and divide the batter evenly into the wells of a 24-cup mini muffin pan. Bake for 9 to 14 minutes.

Doubling the Recipe: To make 24 cupcakes, use ⅓ cup sour cream, 3 whole eggs, and double the remaining ingredients.

9×13-inch Cake: Double the recipe per directions above and bake for 28 to 35 minutes.

9-inch Layer Cake: Double the recipe per directions above, divide the batter between two greased and floured 9-inch cake pans, bake for 18 to 22 minutes.

Cupcake Storing: Keep your frosted vanilla cupcakes in an airtight container for up to 4 days.

Frosting storage: You can store the frosting in the refrigerator in an airtight container for up to 3 days. Let it come to room temperature and then give it a speedy whip in the mixer before using.

Freezing: Wrap unfrosted cupcakes in plastic wrap and keep in a freezer-safe ziplock bag for up to 3 months. Leave wrapped to thaw on the counter. Allow to come to room temperature before unwrapping and frosting.

Recipe adapted from Sally’s Baking Addiction.

Photography by Dee Frances.