These moist vanilla cupcakes are made with basic baking ingredients (no cake flour or sour cream needed), and packed with vanilla flavor in every bite. Topped with a creamy vanilla bean buttercream frosting, they’re my go-to for birthdays, parties and everything in between.
I originally published this vanilla cupcake recipe in 2016, and nearly a decade later, it was time for a little refresh. I’ve simplified the ingredients, retested the bake time and added all of my best tips for getting them just right every single time.
Table of Contents
When it comes to cupcakes, there is one very important question to answer: Are you Team Chocolate or Team Vanilla?
For all those with a serious passion for vanilla flavor, look no further than these extra-moist and fluffy vanilla cupcakes. Best of all, you don’t need cake flour, sour cream or any specialty ingredients to make them. Just a handful of baking staples and about 20 minutes of prep stand between you and two dozen cupcakes.
Top them with my favorite vanilla buttercream frosting and we’re talking vanilla cupcakes, vanilla frosting, vanilla allllll the things.
And for all of my fellow chocoholics out there, you won’t want to miss my go-to chocolate cupcakes recipe.
Why This Vanilla Cupcake Recipe Works
There are a million vanilla cupcake recipes out there, but I’ve been making this one for nearly a decade for a reason. It’s simple, reliable and made entirely with ingredients you already have on hand.
- Creamed butter + sugar create the texture. Beating softened butter and sugar until light and fluffy incorporates tiny pockets of air into the batter. Those air pockets expand in the oven, helping the cupcakes bake up soft and fluffy rather than dense.
- Whole eggs add richness and structure. Some vanilla cupcake recipes call for egg whites only, but I use whole eggs. The whites provide structure while the yolks bring fat and richness to the crumb.
- Whole milk keeps things tender. The added fat and moisture give these cupcakes a soft, tender crumb without relying on sour cream like my chocolate cupcakes recipe does.
- Vanilla extract keeps it simple. The original version of this recipe called for both vanilla beans and vanilla extract. After retesting it, I simplified things and now use 2½ teaspoons of pure vanilla extract. You still get plenty of vanilla flavor without having to track down an expensive specialty ingredient.
Simple Pantry Ingredients
I don’t recommend any major substitutions for this recipe, though I’ve noted a few minor swaps in the recipe card below.
- All-purpose flour: For the most accurate results, measure your flour using the spoon-and-level method rather than scooping it directly from the bag.
- Baking powder: For lift and those beautiful domed tops.
- Softened butter: Proper room temperature butter is essential here so it creams well with the sugar for that soft, cake-like structure.
- Sugar: Granulated sugar sweetens the cupcakes, of course, but creaming it with the butter also plays an important role in creating their light texture.
- Eggs: Two large eggs, brought to room temperature along with the milk so they incorporate more evenly into the batter.
- Vanilla extract: Vanilla is the star here, so use a good-quality pure vanilla extract.
- Whole milk: The extra fat adds richness and moisture.
The process for making these cupcakes is straightforward. Whisk together the dry ingredients in one bowl, then cream the butter and sugar in your mixer before adding the eggs and vanilla. Alternate adding the dry ingredients and milk, beginning and ending with the flour, then fill your cupcake liners and bake. Simple as that!
3 Tips for Success
This batter comes together quickly with a stand mixer or handheld electric mixer, and the whole thing is done in about 20 minutes.
- Start with room-temperature ingredients. Cold butter won’t cream properly and cold eggs can make the batter look curdled. Pull everything out of the refrigerator at least 30 minutes before you start baking.
- Don’t overmix once the flour goes in. Mix just until you no longer see streaks of flour. Stop the second the batter comes together. An overworked batter leads to tougher, denser cupcakes.
- Fill your cupcake liners only 2/3 full. This is about 3 tablespoons of batter per cup. Too much batter leads to spilling over or sinking rather than a clean, even bake. I use a cookie scoop for this so every cupcake gets the same amount of batter.
To check for doneness, you can use the classic toothpick test. Insert it into the center of a cupcake and if it comes out clean or with just a few moist crumbs, they’re done. Or try the spring-back test I learned in culinary school: gently press the center of a cupcake with your fingertip. If it springs back completely, they’re done. If your finger leaves a dent, they need a few more minutes.
Vanilla Bean Buttercream Frosting
I love pairing these classic vanilla cupcakes with a vanilla bean buttercream. But this isn’t your ordinary ol’ frosting. This buttercream is made with both vanilla extract AND vanilla bean seeds for the most intense, bakery-worthy vanilla flavor.
A note on frosting quantity: If you’re spreading the frosting onto the cupcakes with an offset spatula, the recipe below makes plenty. If you prefer a generous amount of frosting that can be piped into tall swirls (as shown), double the frosting recipe and refrigerate it for 20 minutes before transferring to a piping bag.
One of the best things about this recipe is that practically any frosting works. Try my chocolate buttercream for that classic yellow-cake-meets-chocolate-frosting combo, my coffee buttercream if you’re a coffee lover like me or even toasted marshmallow frosting. And for an optional garnish (although in a house with four kids this is never optional), I top them off with sprinkles.
FAQs
Cupcakes can sink if the oven door was opened too early, the cupcakes were underbaked, the liners were overfilled, or your baking powder is old and no longer active. To test your baking powder, drop a teaspoon into hot water. If it bubbles vigorously, it’s still good. If nothing happens, it’s time for a new can.
Absolutely. Bake the cupcakes a day ahead, let them cool completely and store them in an airtight container at room temperature. Frost them the day you plan to serve them for the freshest results.
If making the frosting ahead, store it in the refrigerator and give it a quick re-beat before using to bring it back to that light, fluffy consistency. Frosted cupcakes keep covered at room temperature for up to 2 days or in the refrigerator for up to 3 days. Bring to room temperature before serving.
Yes! You have two options: swap in an equal amount of vanilla bean paste for those beautiful black specks without needing an actual bean, or simply add an extra ½ teaspoon of vanilla extract. The frosting will still be delicious either way.
Ingredients
For the cupcakes:
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups sugar
- 2 large eggs
- 2 1/2 teaspoons vanilla extract
- 1 1/2 cups whole milk
For the frosting:
- 1 cup unsalted butter, softened
- 1 vanilla bean
- 1 1/2 teaspoons vanilla extract
- 2 Tablespoons heavy cream
- 3 cups confectioners’ sugar, sifted
- Sprinkles, for decorating (optional)
Instructions
Make the cupcakes:
- Preheat the oven to 350°F. Line cupcake tins with wrappers.
- In a medium bowl, whisk together the flour, baking powder and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time then add the vanilla extract and beat until combined.
- Alternately add the flour mixture and milk, beginning and ending with the dry ingredients, and beat just until the batter is combined.
- Fill each cupcake cup 2/3 full with batter then bake the cupcakes for 18 to 22 minutes until a toothpick inserted comes out clean. Remove the cupcakes from the oven and transfer them to a rack to cool completely while you make the frosting.
Make the frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the scraped vanilla bean seeds and vanilla extract until it is light and fluffy. Add half of the confectioners’ sugar and beat until combined, then add the heavy cream and remaining confectioners’ sugar and continue beating until the frosting is thick and creamy. (See Kelly’s Notes.)
- Once the cupcakes have cooled completely, top them with the frosting and sprinkles (optional) and serve.
Frosting Notes:
- Beating the frosting in between each addition of the confectioners' sugar lightens the color of the frosting and will make it more white in color (rather than yellow).
- If the frosting is too thin, add additional sifted confectioners’ sugar ¼ cup at a time, or if it’s too thick, add additional heavy cream 1 teaspoon at a time until the frosting reaches your desired consistency.
- If you prefer a very generous amount of frosting that can be piped into tall swirls atop the cupcakes (as shown), double the frosting recipe and refrigerate it for 20 minutes before transferring it to a piping bag and decorating the cupcakes.
Kelly’s Notes
- Use room temperature ingredients. Make sure your butter, eggs and milk are all at room temperature before starting. Cold ingredients don’t cream or combine properly and can result in a dense, uneven crumb.
- Measure your flour accurately. Use the spoon-and-level method rather than scooping directly from the bag.
- Don’t overmix. Once the flour goes in, beat just until no streaks of flour remain. Overmixing leads to tough, dense cupcakes.
- Make ahead: Bake the cupcakes a day ahead, let them cool completely and store in an airtight container at room temperature. Frost the day you plan to serve them for the freshest results. If making the frosting ahead, refrigerate it and give it a quick re-beat before using. Frosted cupcakes keep covered at room temperature for up to 2 days or in the refrigerator for up to 3 days. Bring to room temperature before serving.
- To freeze: Unfrosted cupcakes freeze best. Wrap individually and freeze for up to 2 months. Thaw overnight in the refrigerator, then frost before serving.
- Vanilla bean: The original version of this recipe called for a vanilla bean in the cupcake batter and 2 teaspoons of vanilla extract. I’ve since simplified to 2½ teaspoons of vanilla extract only for even more vanilla flavor without the extra step. If you’d like to add a vanilla bean, scrape the seeds from one bean and reduce the amount of vanilla extract to 2 teaspoons.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Hi there! I’d absolutely love to make this for my daughter‘s birthday party this weekend, but one child is egg-free. Could I substitute the eggs for flax ‘eggs’? Thank you so much!
Hi Amy – Happy birthday to your daughter! I haven’t made this recipe using a flax egg so I can’t say with certainty what the results would be. Let me know if you give it a shot!
I wanted to let you know of an issue with the page. When you click the button to double or triple the recipe, it doesn’t change the amount of butter in parentheses. It does change it on the side but in the parentheses it still says 2 sticks. Just thought people might want to be aware.
Thanks so much for catching that, Terra! Updating the recipe now! :)
This is my go to vanilla recipe. I use vanilla paste instead of vanilla beans. I get asked for these a lot.
I’m so glad you’ve been enjoying the recipe, Heather!
I was looking for this exact comment/question. I have vanilla bean paste and wanted to use that
How much do you use?
Hi Stephanie! You can substitute an equal amount of vanilla bean paste for extract.
This is my favourite vanilla cupcake recipe! I make it every year for my friend’s birthday! Just put them in the oven!
Love this! I’m so thrilled you’ve been enjoying the recipe, Susan!
How do you work with the vanilla bean? Do you cut it? Blend it? Never used one before.
Hi Paula! Cut the vanilla bean down the center using a sharp paring knife then use the blade of the knife to scrape out all of the seeds. :)
Where do I find the vanilla beans?
Hi Joyce! Whole vanilla beans are typically located in the spice aisle, either bottled or in a plastic bag. :)
I made these a month ago and my neighbours are still talking about them, loudly hinting that they would like some more. They are, in my opinion, the best cupcakes I’ve ever eaten. Thank you so much for this amazing recipe. I am making them again today for a 1-year-old’s bday.
Used a piping bag (chilled the frosting briefly beforehand) and topped with sprinkles. I like to make a combination of regular sized cupcakes and mini cupcakes (which I think too about half the time). Both turn out very nicely. Careful not to overfill the mini cupcakes. 2/3 full is perfect as instructed – any higher and they will topple over.
Love this! I’m so thrilled you enjoy the recipe, Kimberly!
Hey Kelly I was wondering while i was reading this is how much cupcakes dies this recipe make
Hi there! The yield is about 18 cupcakes.
Hi! I made these for my son’s 3rd birthday 3 years ago (they were a HUGE hit) and am hoping to make a mini-cupcake version to bring into my daughter’s preschool class for her 4th birthday later this week.
Any suggestions for the cooking time (assuming I fill the liners about 2/3 full with the batter)?
P.S> I think the vanilla bean in the frosting made a HUGE difference – will probably be making this batch of frosting pink since my daughter is obsessed. :-)
Hi Corynne! I’ve never made mini cupcakes with this recipe so unfortunately, I’m not certain on the bake time. And I completely agree that vanilla bean in the frosting makes all the difference! Also if you happen to be on Instagram, you can share your culinary creations with me by using the hashtag #justatasterecipes :) I’d love to see the mini cupcakes with pink frosting!
If I pipe with the Russian pipping tips will the frosting hold it’s shape… Can I add gel food coloring to the frosting without compromising the frostings stability?
Hi Jodie! That should definitely work. You may want to chill the frosting before transferring it to a piping bag. And yes, gel food coloring is my fave!
Absolutely delicious cupcakes and frosting!
How many calories does one cupcake have?(without frosting)
We are working on providing calories and other nutritional information for our recipes. Stay tuned!
These have good flavor, but it’s almost like the sugar baked out and around the edges the tops are a little crunchy. What did I do wrong?
Hi Jen! Glad you enjoyed the flavor! In terms of the sugar baking out, I’m not sure what you mean?
Hello
Do the cupcakes need to be refrigerated since their is milk in the frosting?
Hi Mandy – They can be left out at room temperature for 2-3 days, otherwise they should be stored in the refrigerator.
do you think it would be possible to use this recipe for a cake?
Hi there, Rachael! I’ve never tried this recipe as a cake so I’m not sure what the pan size/baking time would be.
Where do you buy vanilla beans? My local store charges $7 per bean so that’s pricey. I do LOVE vanilla bean cupcakes though.
Hi Dana! Vanilla beans can be pricey. You may want to try looking on Amazon. Hope that helps!
Hi Kelly, I was just wondering, is there any way to convert these into chocolate cupcakes also? Thank you
Not this particular recipe, but I do have many other cupcake recipes you can find here: https://www.justataste.com/?s=cupcakes
Hi Kelly,
Could you, please, tell how many gramms of butter should i use?
I do not understand, what is it 2 butter sticks.
Thank you in advance.
Can you use cream in the cupcake instead of milk? Or whole milk instead of cream? We don’t use either in the house and trying to save money.
Hi Laura! I’ve only ever made this recipe with whole milk in the batter recipe, but you could probably get away with also using whole milk in the frosting recipe.
I don’t have vanilla beans but I have vanilla bean extract can I substitute the beans with extract and if so how much do I use? Thanks!
you can sub 1 teaspoon in for 1 vanilla bean!
Wow, stunning site. Thnx ..