There is something utterly delightful about a timeless, moist, and fluffy vanilla cupcake that instantly brings a smile to anyone’s face. This Easy Vanilla Cupcakes Recipe is my go-to when I want to whip up a batch of perfect little treats without any fuss. Creamy, lightly sweetened, and bursting with rich vanilla flavor, these cupcakes are incredibly tender with a hint of tang from the sour cream that keeps them so moist. Whether you’re baking for a special occasion or simply craving a nostalgic sweet bite, these cupcakes never disappoint and are approachable even for beginner bakers.
Ingredients You’ll Need
The magic starts with simple, pantry-friendly ingredients that combine to create cupcakes with the perfect crumb and flavor. Each component plays a unique role, from the fluffy texture to the luscious vanilla aroma and tender crumb.
- 1 1/2 cups all-purpose flour: The foundation of structure, providing the cupcake with body and a light crumb.
- 1 cup granulated sugar: Sweetens the batter while helping to create a moist texture.
- 1/2 teaspoon baking powder: Gives the cupcakes a gentle rise and fluffiness.
- 1/4 teaspoon baking soda: Balances acidity and aids leavening for tenderness.
- 1/4 teaspoon salt: Enhances the flavors and balances sweetness perfectly.
- 1/2 cup unsalted butter, softened: Adds richness and moisture, ensuring a tender crumb.
- 2 large eggs: Provide structure and help bind the batter together.
- 1 teaspoon vanilla extract: The star flavor that infuses the cupcakes with warm, comforting notes.
- 1/2 cup whole milk: Moisturizes the batter and contributes to a soft texture.
- 1/4 cup sour cream: Adds a lovely tang and extra moisture, keeping cupcakes wonderfully moist.
How to Make Easy Vanilla Cupcakes Recipe
Step 1: Prep Your Oven and Muffin Tin
Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper cupcake liners, which makes cleanup easier and lets your cupcakes release effortlessly once baked.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This step ensures that your leavening agents and seasoning are evenly distributed, creating a consistent texture throughout the cupcakes.
Step 3: Cream Butter Until Fluffy
In a large bowl, beat the softened butter with an electric mixer for about 3 minutes until it turns light and fluffy. This process incorporates air into the butter, helping your cupcakes rise beautifully and have an airy texture.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract next. These steps deepen the flavors and ensure the batter becomes smooth and cohesive.
Step 5: Alternate Adding Dry Ingredients with Milk and Sour Cream
Add the dry ingredients in three parts, alternating with the milk and sour cream. Always start and end with the dry ingredients. Mixing just until combined helps avoid overmixing, which can make cupcakes tough.
Step 6: Fill Liners and Bake
Divide the batter evenly among the cupcake liners, filling each about two-thirds full so they have room to rise without spilling over. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean, signaling perfect doneness.
Step 7: Cool and Frost
Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack. Once completely cool, top them with your favorite buttercream frosting or any frosting you love!
How to Serve Easy Vanilla Cupcakes Recipe
Garnishes
The simplest way to make these cupcakes even more irresistible is with thoughtful garnishes. Fresh berries, edible flowers, or sprinkles add a pop of color and texture that make each cupcake feel special and festive.
Side Dishes
Pairing your cupcakes with a cold glass of milk, a steaming cup of coffee, or a fresh fruit salad brings balance to the sweet richness. These sides can round out a party platter or make an afternoon tea feel like a mini celebration.
Creative Ways to Present
Try stacking your cupcakes on a tiered cake stand for an elegant display, or place them in decorative boxes tied with ribbon to gift friends and family. You could even turn these cupcakes into mini trifle desserts by layering them with pudding and whipped cream in clear glasses.
Make Ahead and Storage
Storing Leftovers
Store leftover cupcakes in an airtight container at room temperature for up to 2 days to keep them soft and moist. Keeping them frosted or unfrosted doesn’t change how well they hold up—just ensure they’re protected from air.
Freezing
For longer storage, freeze cupcakes without frosting. Wrap each cupcake tightly in plastic wrap, then place in a freezer-safe bag or container. They will keep well for up to 3 months. Thaw at room temperature before frosting and serving.
Reheating
If you want to enjoy your cupcakes warm, microwave a frosted or unfrosted cupcake for about 10 seconds. This will soften the texture, bringing out the fresh-baked goodness, just like they came out of the oven.
FAQs
Can I substitute the sour cream for something else?
Absolutely! If you don’t have sour cream, Greek yogurt works wonderfully as a substitute. It provides similar moisture and tang, helping your cupcakes stay soft and flavorful.
Is it necessary to use whole milk?
Whole milk is preferred for its fat content, which adds moisture and richness. However, you can use 2% milk in a pinch. Just avoid skim milk as it may result in drier cupcakes.
Can I make this recipe dairy-free?
Yes! Use a plant-based butter alternative and substitute the milk with almond, soy, or oat milk. Make sure the vanilla extract doesn’t contain alcohol if you want it completely dairy and alcohol-free.
How do I prevent cupcakes from sinking in the middle?
Ensure you don’t overmix the batter and that your baking powder and soda are fresh. Also, avoid opening the oven door during baking, which can cause temperature fluctuations leading to sinking.
Can this recipe be doubled for a larger batch?
Definitely! Just double all ingredients and bake in multiple muffin tins. Keep baking times consistent, but check with a toothpick for doneness as oven temperatures can vary with heavier loads.
Final Thoughts
This Easy Vanilla Cupcakes Recipe is a wonderful staple that you’ll keep coming back to time and again. Its simplicity, lovely texture, and classic flavor make it a winner for every baker’s repertoire. So gather your ingredients, preheat that oven, and get ready to fill your kitchen with the delightful aroma of homemade vanilla cupcakes that everyone will adore!
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Easy Vanilla Cupcakes Recipe
- Total Time: 30 minutes
- Yield: 12 cupcakes 1x
Description
These Easy Vanilla Cupcakes are a classic treat perfect for any occasion. Moist and fluffy with a rich vanilla flavor, they’re simple to make with basic pantry ingredients and topped with your favorite buttercream frosting.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup sour cream
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners to prevent sticking and ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined. Set aside this mixture.
- Cream Butter: Using an electric mixer, beat the softened unsalted butter in a large bowl until it becomes light and fluffy. This should take about 3 minutes, which helps create a tender cupcake texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter, mixing well after each addition to ensure a smooth batter. Then stir in the vanilla extract to infuse the mixture with rich flavor.
- Combine Dry and Wet Ingredients: Add the dry ingredients to the wet mixture in three parts, alternating with the whole milk and sour cream. Start and end with the dry ingredients, mixing just until combined to avoid overworking the batter.
- Fill Cupcake Liners: Divide the batter evenly among the lined muffin cups, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean, signaling they are fully cooked.
- Cool: Remove the cupcakes from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely before frosting.
- Frost and Serve: Once completely cooled, frost the cupcakes with your favorite buttercream frosting and enjoy your delicious homemade vanilla cupcakes.
Notes
- Do not overmix the batter once the dry and wet ingredients are combined to keep the cupcakes tender.
- Room temperature ingredients such as butter, eggs, and milk help create a smoother batter and better texture.
- These cupcakes freeze well un-frosted; wrap tightly and thaw before frosting.
- For dairy-free or vegan options, consider substituting milk and butter with plant-based alternatives.
- You can add mix-ins like chocolate chips or berries for a twist on the classic vanilla flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
