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–+ servings
A moist vanilla cupcake with a liner beginning to come off with sprinkles on top
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4.98 from 39 votes

Vanilla Cupcakes Recipe

This easy vanilla cupcake recipe is perfect tender, melt in your mouth, moist and full of wonderful vanilla flavor.
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Dessert
Cuisine: American, south, Southern
Servings: 28 servings
Calories: 180kcal
Author: Jocelyn Delk Adams

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
US Customary - Metric

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

How to Store
    • 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.
    • Fridge: You can refrigerate them for up to 5 days but they should come to room temperature again before serving.
    • 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

Calories: 180kcal | Carbohydrates: 21g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 120mg | Potassium: 61mg | Fiber: 1g | Sugar: 11g | Vitamin A: 162IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg