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Don’t overlook the classics! These vanilla cupcakes are sweet and tender and full of vanilla flavor. Top them with your favorite frosting for the perfect treat.
I know that everyone is all about flavored cakes and cupcakes: chocolate, lemon, strawberry, peanut butter…the list goes on.
But don’t overlook vanilla!
If you don’t think vanilla cupcakes are anything special, then you don’t know what you’re missing. If you use really good vanilla and know how to make a super tender cake, you are in for a real treat!
So don’t sleep on this vanilla cupcake recipe. I can promise it’ll make you ask for vanilla cupcakes all of the time.
THE BEST VANILLA CUPCAKE RECIPE
Don’t let anyone tell you that vanilla is “boring.” That probably just means they haven’t had a good vanilla cake or cupcake before!
The truth is that vanilla cupcakes are a classic, and when they are done right they can be really flavorful on their own or make a great slate for pairing with your favorite frostings and fillings (see “frosting and filling ideas” below).
These vanilla cupcakes are tender, moist, and packed FULL of vanilla flavor thanks to both a vanilla bean (or vanilla bean paste) and vanilla extract. They will totally make you rethink how you see vanilla!
HOW TO MAKE VANILLA CUPCAKES
If you’ve made my funfetti cupcakes, this recipe might look familiar to you. That’s because they’re really similar!
The funfetti version obviously includes sprinkles, while the vanilla version includes two different types of vanilla!
Ingredients you’ll need
This vanilla cupcake recipe is simple, but that just means that all of the ingredients are important!
Cake flour: Cake flour makes for a super tender crumb. I really like Swan’s Down cake flour, but you can also use my cake flour substitute if you don’t have any on hand. Make sure you also know how to measure flour properly before starting.
Baking powder: Baking powder is our leavening for this cupcake recipe.
Kosher salt: I usually use kosher salt in this recipe, although I have also used fine sea salt. Check out my guide on the types of salt for more info.
Whole milk: I prefer to use whole milk in this recipe, but you could probably use a non-dairy milk substitute just fine.
Vanilla bean or vanilla bean paste: Is there anything better than seeing little flecks of vanilla bean in a recipe? If you don’t have vanilla beans, feel free to use your favorite vanilla bean paste in this recipe instead.
Vanilla extract: We want tons of vanilla flavor in these cupcakes, but let’s be real: vanilla beans can be pretty expensive. So I like to use one vanilla bean or a bit of paste for those gorgeous vanilla bean flecks and combine it with vanilla extract to boost that flavor.
Make sure to use a really good quality vanilla extract in these cupcakes, though. Don’t use artificial vanilla here!
Unsalted butter: Make sure your butter is at room temperature before you get started. Learn how to bring butter and eggs to room temperature.
Granulated sugar: Granulated sugar gives us the sweetness we need in these cupcakes. They’re just sweet enough to balance well with a sweeter frosting.
Egg whites: For this recipe, we are just going to use the whites of the eggs, not the yolk. Beating the egg whites and folding them into the batter helps to lighten the batter and make for a tender cupcake.
Making this recipe
This recipe makes 24 cupcakes, so line two standard cupcake pans with paper liners.
To prep the dry ingredients, sift the flour, baking powder, and salt into a bowl.
To prep the wet ingredients, whisk the milk and vanillas together in a measuring cup.
Using a mixer, beat the butter and sugar together for about 3 minutes, until light and fluffy. Alternate adding the flour mixture with the milk mixture, beginning and ending with the flour. Mix until just combined after each addition.
Beat the egg whites with a hand mixer on medium-high speed until stiff peaks form.
Stir ¼ of the egg whites into the batter. This helps to lighten the batter so we can fold in the rest of the whites.
Gently fold in the remaining whipped egg whites, one half at a time, by cutting the spatula down the middle to the bottom of the bowl, then sweeping it around, up and over. Turn the bowl 90 degrees and repeat until no streaks of egg whites remain.
Divide the batter between the prepared cupcake tins and bake for 18-24 minutes. Let the cupcakes cool completely before decorating.
FROSTING AND FILLING IDEAS
These classic vanilla cupcakes make a great base for adding all of your favorite fillings and frostings. These cupcakes bake up just the perfect height for topping with a beautiful swirl of frosting.
Some of my favorite classic frostings include my homemade buttercream frosting, homemade chocolate frosting, and strawberry frosting.
But don’t be afraid to get creative with your frosting flavors! The lemon-lime frosting from my lemon-lime cupcakes or the nutella frosting from my banana nutella cupcakes are two great examples. Cinnamon frosting would also be delicious!
And don’t forget about filling your cupcakes! Some of my favorite fillings include:
- Microwave lemon curd
- Strawberry jam (or your favorite jam or preserves flavor)
- Strawberry pie filling (cut the berries into small pieces if using it as a cupcake filling)
- Nutella
- Peanut butter
You can also use any flavor of frosting as a cupcake filling as well.
STORAGE AND FREEZING
Store undecorated vanilla cupcakes at room temperature in an airtight container for up to a day before frosting. You can also freeze them, tightly wrapped in a zip-top freezer bag, for up to 2 months before decorating.
Store decorated cupcakes in the refrigerator for up to 3 days. If you are using a buttercream frosting and your house is not too warm, you can store them at room temperature for up to a day.
Classic Vanilla Cupcakes
Equipment
Ingredients
- 2 ¼ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 ¼ cups whole milk room temperature
- 1 tablespoon vanilla bean paste
- 2 teaspoons pure vanilla extract
- 12 tablespoons unsalted butter at room temperature
- 1 ½ cups sugar
- 4 large egg whites room temperature
Instructions
- Preheat the oven to 350°F with a rack in the center. Line two standard cupcake pans with paper liners.
- In a large bowl, sift together the flour, baking powder and salt.
- In a measuring cup, combine the milk, vanilla seeds or paste, and vanilla extract.
- In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the butter and sugar at medium speed for 3 minutes, or until the butter and sugar are very light and fluffy. Add 1/3 of the flour mixture, beating on low speed. Beat in half of the milk mixture, then beat in half of the remaining dry ingredients until well incorporated. Add the rest of the milk, beating until the batter is fully incorporated and smooth, then add the last of the dry ingredients, beating until the ingredients are thoroughly combined.
- Add the egg whites to a medium bowl and beat with a hand mixer on medium-high speed until stiff peaks form.
- Gently stir ¼ of the whipped egg whites into the cupcake batter with a rubber spatula until no streaks of egg whites remain. This will help lighten up the batter. Gently fold in the remaining whipped egg whites, one half at a time, by cutting the spatula down the middle to the bottom of the bowl, then sweeping it around, up and over. Turn the bowl 90 degrees and repeat until no streaks of egg whites remain.
- Use a large scoop or ¼-cup measure to distribute the batter between the 24 muffin wells, filling each well 2/3 full.
- Bake for 18-24 minutes, or until a toothpick inserted into the centers comes out clean. Cool on a wire rack completely before topping with desired frosting and decorating.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Have you made these without the vanilla bean? I’m currently in Japan and vanilla bean is almost impossible to find and I do not have time to order them. Thank you
Deasha-
You can substitute vanilla extract. I hope this helps.
-Jamie
Great! Thank you so much for the quick reply. Will be trying the recipe tonight for a going away party.
Deasha-
I hope you have good luck with the recipe. Thanks again for stopping by.
-Jamie
Hi there! How long do I whisk the milk and egg whites? Thanks!
Fancine-
Just until they are combined. I hope this helps.
-Jamie
I used this recipe last summer for my daughter’s birthday party (made 96 mini cupcakes!) and absolutely loved it. I was wondering, though, as my son’s birthday approaches, will this recipe be ok for a regular cake (rather than cupcakes) or do I need to adapt it somehow? Thanks!
Susan-
You should be fine baking this as a cake. Depending on the size of your cake pan, you will need to adjust the cooking time. I hope this helps.
-Jamie
Love this recipe. I go to pastry school and wanted to teach a friend how to bake cupcakes but didn’t have a good recipe on hand. I checked this and figured it would be good because of past experiences with your recipes but I was beyond impressed. The cupcakes came out picture perfect and they were very tasty. Thank you for this great recipe I will be sure to share it!!
I am so glad to hear you enjoyed the recipe, Erin! Thanks so much for stopping back and leaving your thoughts.
-Jamie
I’m looking to make around 20 cupcakes but wanted some to be vanilla and some chocolate. Could I make this recipe, scoop out 10 cupcakes then add some cocoa powder?? Not sure that works but thought I would ask!!
Thank you!
Hi Angie,
I don’t think that would work too well. The added dryness and acidity of cocoa powder would probably make them very dry. You could split the dry ingredients in half and potentially replace some of the flour in one batch with cocoa powder (equivalent to what you remove), and that might work, but I’m not entirely sure. You might be better off entirely to halve this recipe, and find a chocolate cupcake recipe to halve as well.
– Jamie
Just wanted to note that I tried adding cocoa powder to the leftover batter & they came out very dense & drier than the vanilla. I definitely don’t recommend doing this.
These are absolutely delicious. Thank you Jamie!
Jodi-
Thanks so much! Have a great day.
-Jamie
I’m excited to try this recipe for my boyfriend for his birthday. Vanilla is his favorite. I’m wondering if I’m able to make the frosting a few days ahead and store in the fridge? I’m going to make the cupcakes ahead as well and freeze, just wasn’t sure about the frosting.
Jodi-
The frosting will keep in the fridge for a few days. Just take it out about an hour before you’re ready to use it, let it come to a little colder than room temp and re-whip with an electric mixer. I hope this helps.
-Jamie
Hi Jaime:
First off I want to let you know that every time I am about to bake a new recipe I come to your page first to see if you have a recipe for it! Thanks for all the amazing recipes!
Second would this recipe work for a cake? and if so would I use two 8 inch pans or two 9 inch pans? Thank you in advance!
Ugh! Someone just asked you a couple of days ago I just saw your reply to that, thanks Jaime!
Sarbjit-
I see you found the response I left for another reader. Enjoy!
-Jamie
I tried this recipe but it turned out dry and not moist! But the taste was good and not sweet!
Agnes-
I’m sorry to hear that your cupcakes were dry. Thanks for visiting.
-Jamie
Jamie,
Can you tell me how to convert this to a cake? What size pan would I use? Thanks!
Barb-
This recipe is actually adapted from Dorie Greenspan’s Perfect Party Cake. You should be able to divide the batter between 2 9-inch cake pans and bake at 350 degrees for 30-35 minutes. I hope this helps.
-Jamie