Perfect Vanilla Cupcakes Recipe

Medium Brush Stroke

The best vanilla cupcakes have a moist, bouncy, soft texture, intense vanilla taste, and velvety vanilla bean buttercream. I tried approximately 20 vanilla cupcake recipes to mimic box cake mix texture and found the winner!  

Vanilla Cupcake – 1 1/2 cups (182g) cake flour spooned and leveled – 1 cup (200g) granulated sugar – 2 tbsp dry milk powder*** – 1 tsp baking powder – 1/2 tsp baking soda – 1/4 tsp kosher salt – 6 tbsp unsalted butter, softened – 3 tbsp vegetable oil – 1/4 cup water, warm – 1/2 tsp vinegar – 1/2 cup (120g) sour cream, room temp – 2 large eggs + 1 egg yolk, room temp – 1 tbsp vanilla bean paste Vanilla Bean Buttercream – 1 cup (220g) unsalted butter, softened – 6 cups (660g) powdered sugar – 3–4 tbsp milk – 1/2 tbsp vanilla bean paste

Ingredient

Wavy Line

Vanilla Cupcakes This recipe makes 15 cupcakes, so preheat the oven to 350F and line two cupcake pans with 12 and 3 liners.  

Wavy Line
Flour Bowl

Step 1

Instructions

Wavy Line

Mix flour, sugar, milk powder, baking powder, baking soda, and salt in a large basin with a hand or stand mixer with the paddle attachment. 

Wavy Line
Flour Bowl

Step 2

Add softened butter and oil and beat on medium-low speed until well incorporated and no butter lumps remain, though the mixture should appear lumpy. 

Wavy Line
Flour Bowl

Step 3

Mix water, vinegar, and sour cream in a 2-cup measuring glass until smooth. Mix in eggs and vanilla. Slowly add wet components to the mixer on medium-low speed. 

Wavy Line
Flour Bowl

Step 4

After adding 1/2 cup, stop pouring to smooth the batter, then continue. Thin batter with a few lumps is fine. Hand-mix the batter again, scraping the bowl sides and bottom with a rubber spatula. 

Wavy Line
Flour Bowl

Step 5

Fill each liner a hair past halfway with batter. Using a large cookie scoop simplifies this! Bake 15 minutes and check doneness. A clean toothpick with a few moist crumbs should come out. 

Wavy Line
Flour Bowl

Step 6

If not done, bake for 1-2 more minutes. Move the cupcakes to a cooling rack carefully since the pan and cupcakes are hot. Removing the cakes immediately prevents residual heat from heating the cupcakes.  

Wavy Line
Flour Bowl

Step 7

Allow cupcakes to cool in the fridge for 30 minutes before frosting with Vanilla Bean Buttercream. Mix butter smooth with a hand or stand mixer paddle attachment. 

Wavy Line
Flour Bowl

Step 8

Each time, add 1 cup powdered sugar. Level sugar in a measuring cup for accuracy. Make powdered sugar cups light and airy. Add a spoonful of milk between cups of dry, thick buttercream. 

Wavy Line
Flour Bowl

Step 9

After combining all the cups and reaching 3 teaspoons of milk, add vanilla bean paste and verify consistency. Make thick, pipable, lustrous, smooth buttercream. 

Wavy Line
Flour Bowl

Step 10

Add the last tablespoon of milk if too thick. It may be too thin, so add a heaping teaspoon of powdered sugar. Cover cupcakes with icing after cooling. Add any topping and enjoy!  

Wavy Line
Flour Bowl

Step 11

Floral Separator

Also see

Buttery Coffee Cake Recipe