Go Back
+ servings
Print Recipe
5 from 1 vote

Vanilla Cupcakes

This delicious, classic vanilla cupcake batter can be used in SO many recipes! These cupcakes are simple, sweet, and party-ready.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 535kcal


  • 1 3/4 cups cake flour
  • 1 cup sugar
  • 2 eggs
  • 1/2 tbsp vanilla extract
  • 1/2 tbsp vanilla paste
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3 tbsp unsalted butter
  • 1/2 cup sour cream
  • 2/3 cup whole milk
  • 1/4 cup vegetable oil

Vanilla Buttercream Frosting

  • 1 cup unsalted butter
  • 4 cups powdered sugar
  • 2 tsp vanilla extract
  • 2 tbsp whole milk
  • 1 tbsp heavy cream
  • pinch fine salt


  • Preheat oven to 350 degrees F.
  • In a large bowl, sift the cake flour, baking soda, baking powder, and salt, set aside.
  • In a separate large bowl, mix the butter and sugar until smooth.
  • Add the eggs to the butter mixture and mix until well incorporated.
  • Stir in the vanilla bean paste, vanilla extract, sour cream, vegetable oil, and milk.
  • Add the flour mixture to the butter mixture and mix until well combined, be careful not to over mix.
  • Using an ice-cream scoop, scoop the batter evenly into your muffin tin and bake for 14-16 minutes.
  • To make the frosting, mix the unsalted butter for about 2 minutes.
  • Add the powdered sugar, vanilla extract, milk, heavy cream, a pinch of fine salt or 1 tsp lemon juice and mix for about 5 minutes on medium-high speed.
  • Frost your cooled cupcakes with a piping bag or an offset spatula sprinkle some Nonpareils if desired and enjoy!



Calories: 535kcal | Carbohydrates: 71g | Protein: 4g | Fat: 26g | Saturated Fat: 17g | Cholesterol: 83mg | Sodium: 179mg | Potassium: 130mg | Sugar: 57g | Vitamin A: 700IU | Vitamin C: 0.1mg | Calcium: 68mg | Iron: 0.4mg