I make the best vanilla cupcake recipe. After testing and testing, I created a tender and moist recipe where vanilla is front and center. And The Kitchn gave this recipe a 9 out of 10 which resulted in plenty of folks calling this recipe the best vanilla cupcake recipe they have ever had. I ain’t gotta lie to ya. Try for yourself boos.
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They’re Lovin’ It! Here’s what They’re Sayin’:
“This might be the best cupcake I have ever had and definitely the best one i have ever made! I this will be my go to recipe from here on out! Thank you!”
—AMANDA A.
I can’t even begin to tell you how many cupcakes I’ve baked in my lifetime. I’m talking about hundreds and hundreds of little tender cakes adorned with creamy, sweet frosting. That’s why I can stand by saying that these vanilla cupcakes are the very best out there. When folks try these, they are amazed at how delish a homemade vanilla cupcake recipe can be. The Kitchn added my vanilla cupcakes to a throwdown and said “The texture of these cupcakes was incredible. They were impossibly moist and dense in the most luxurious way imaginable.” That’s quite the compliment. When it comes to plain vanilla, it can be deemed plain, basic and boring but once you nail the right recipe, you will stop grabbing a box mix for good.
How to Bake Vanilla Cupcakes
Step 1: Set the Stage and Get to Mixing
- Kick things off by preheating your oven to a cool 325°F. Line your 12-cup muffin pans with those cute paper liners. You’ll need 16 in total, but hey, you can line the extra 4 after the first batch bakes up.
- Now, let’s get that mixer all revved up! Combine your oil and butter in the bowl, and mix on high speed for about 2 minutes. Add the sugar on high for another 4-5 minutes until you’ve got a beautiful, fluffy, pale yellow mix.
Step 2: Toss in the Eggs and Slow it Down
- Introduce the eggs one at a time, mixing each in before adding the next. Don’t forget to scrape down those sides.
- Set your mixer to low speed, and gradually add the flour, baking powder, salt, and baking soda to the party, mixing them in two batches. No overbeating here!
Step 3: Add the Wet Ingredients
- Add some sour cream, milk, and vanilla extract to the mix.
- Give the sides one final scrape, a gentle mix, and then kill the power. Your perfect batter is ready!
PRO TIP: Don’t overmix y’all. Overmixing can add too much air and make the cupcakes tough and dense. Stop mixing as soon as you no longer see streaks of flour.
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Step 4: Scoop and Bake
- Fill up your liners 3/4 full with the glorious batter.
- Pop them into the oven for a sweet 16-19 minute bake (18’s the magic number for me!) or until a toothpick comes out mostly clean when inserted in the center. Then cool to room temp before you frost.
PRO TIP: Grab an ice cream scoop so you get your liners all evenly filled up. This will make sure the baking is consistent across all of the cupcakes.
Vanilla Cupcakes Recipe
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I’ll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
- 2/3 cup vegetable oil
- 1/3 cup unsalted butter room temperature
- 1 1/2 cup granulated sugar
- 3 large eggs
- 2 3/4 cup all purpose flour sifted
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1 1/4 cup sour cream room temperature
- 1/3 cup whole milk or another milk of your choice
- 1 tbsp vanilla extract or vanilla paste for a deep vanilla flavor
Instructions
- Start by preheating your oven to 325°F then place paper liners in 2 12-cup muffin pans. You will need 4 more so you can wait until a batch of cupcakes bake before lining with the remaining ones.
- In your mixer bowl, add oil and butter and beat for 2 minutes on high speed. Slowly add in sugar and beat on high speed for an additional 4-5 minutes until very pale yellow and fluffy. Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.
- Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add baking powder, salt and baking soda. Be careful not to over beat.
- Lastly, add sour cream, milk, and vanilla extract, scrape down sides and mix until just combined and turn off mixer.
- Scoop batter into liners 3/4s full and bake for 16-19 minutes (mine bake in about 18 minutes) or until a toothpick inserted into the center comes out mostly clean. They should be completely set in the center.
- Remove from oven and allow to cool to room temperature before frosting.
Notes
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- Room Temp: Keep them in a cake cover so the elements won’t get to them. They will last for up to 3 days depending on the frosting you added.
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- Fridge: You can refrigerate them for up to 5 days but they should come to room temperature again before serving.
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- Freezer: Freeze these unfrosted for the best results. Wrap with plastic wrap then cover in foil. They will last for up to 3 months.
Nutrition
Recipe Tips
- Room Temp: Make sure that the eggs, butter and sour cream have been taken out at least 30 minutes before baking. It’s gonna result in a smoother batter y’all.
- Measure Correctly! Use the spoon and level method for consistent, exact results. Fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. If you overdo it on the flour, you can dry out the vanilla cupcakes.
- Use Good Vanilla. You can use cheap flour, sour cream, milk, and even butter but you gotta have good quality vanilla for this recipe. Bonus points if you use vanilla bean paste!
- Don’t Forget the Cupcake Liners. I hate when cupcakes stick to the pan boos! To avoid that, I choose to use cupcake liners. If that’s not your jam, be sure to thoroughly grease and flour the pan.
- Cool Before Frosting. If you try to frost your cupcakes while they’re still warm, the frosting will melt and you’ll have a soupy-sticky hot mess. Wait until they have cooled completely.
Ingredient Notes
- Oil: Any other neutral oil like canola will work.
- Unsalted Butter: You can also use salted butter just leave the salt out. Also all oil works in a pinch too.
- Flour: If you like a softer crumb, try cake flour here.
- Sour Cream: Grab greek yogurt or buttermilk if sour cream ain’t around.
- Milk: You can legit use any milk for this and it will turn out great.
Serving Suggestions
- Keep it Classic: Go with a simple vanilla American buttercream or a vanilla Swiss Meringue buttercream.
- Add Chocolate: Whether you add a chocolate frosting or chocolate Swiss Meringue buttercream to the top, mixing contrasting flavors is a win.
- Caramel: A caramel frosting is gonna add sweet developed depth.
- Baby Shower: Serve these up with blue velvet cake cupcakes or pink strawberry cupcakes for a gender reveal or baby shower.
Recipe Help
Listen y’all. It makes a difference. If you can commit the time, it will result in a lighter, fluffier cupcake that melts in your mouth.
Welp boos, either you overmixed the batter or you didn’t bake them long enough. Make sure you don’t go overboard when you add in the dry ingredients. And check your cupcakes with a toothpick before taking them out of the oven.
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10/10. This will be my go to recipe for cupcakes! I made them for my daughter’s birthday party paired with strawberry buttercream. Guests LOVED them, I did too! I wish I had more leftovers. I have leftover buttercream.. I guess I’ll just have to make more!
So happy you enjoyed these cupcakes! They are a fave of mine.
Can I bake a three layer 8 inch cake with this recipe? I made these as cupcakes before and they work delish so I was wondering if it will work to make a cake.
I don’t see why not. I am not sure if it will be entirely enough for a 3 layer cake, or they might be thin layers; you’d have to play around with it, as I haven’t tested this recipe in 8-inch cake pans. If you make it, let me know your notes and how it turns out!
I used this for a cake and it was soo good I’ll be using this to make three different cakes vanilla , strawberry and lemon excited to see how versatile this recipe is
Thanks so much! Hope they all turn out well. I do have a Strawberry Cake and a lemon cake recipe too if you want to compare notes.
these are legitimately the best cupcakes i’ve ever made. thank you !!
Wow, thank you!!!
Hi I haven’t tried the recipe yet but my oven only goes to 300 or 350 it doesn’t have an option to put it at 325. What would you recommend I do ! Thank you so much !!
I’d go with the lower temp and watch them. Hope that helps!
Made these today. Baking for my two grandson’s birthday parties and for my granddaughter’s 8th grade graduation. Made my favorite chocolate cupcake recipe and tried your vanilla recipe. Absolutely the best vanilla cupcake I ever tasted. Used the vanilla bean paste and it was fantastic. I will use your recipe as my go to vanilla cupcake going forward. I had tried several, but yours is the best hands down! I love that it makes a lot.
Thanks so much, doll!