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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.
Hello Jamie thanks a million for this beautiful recipe, I tried it and it turned out perfect and yummy. I have some questions thou, I want to use this same recipe to make about 1000 cupcakes to be sealed in small plastic bags with no frosting in it, this is for a charity camp program that will last 2weeks. Is there anything I can use as preservatives to make these cupcakes last through this period of time? as there will be no fridge provisions during the camping, and second question is, will using oil in place of butter give a satisfying result ? Hoping to get a response. thanks a lot.
Hi, Mercy! I’m a little concerned about the cupcakes holding up for two weeks. Sealing them in an airtight container will definitely help, but I’m not sure they’ll be at their best after two weeks. I think you could probably use oil as a substitute, but the cake will lack the buttery flavor. Have fun at the event!
Hi
I had a question about this recipe . I am in india and we use Vanilla essence here in cakes and everything we make , will this recipe taste as good if I use vanilla essence ( it’s in liquid form ) and if so how much should I use ?
Hi, Shefali! You can definitely use vanilla essence. Substitute the same amount for the vanilla extract, and one teaspoon vanilla essence should equal one vanilla pod. I hope you enjoy it!
I’m wondering which tip you used to frost your cupcakes. I love how they look!
Thank you, Ashley! I used a round tip to frost these. I hope you enjoy them!
I am wondering how do you store these cupcakes? Can I bake them, frost them and keep them in the fridge till the next day? Or is it better to bake the cupcakes and frost them the day off…if not eaten the same day, do I have to refrigerate the cupcakes?
Hi, Silvia! I think a good solution would be to bake the cupcakes and store them in an air tight container on the counter. Make the buttercream and then frost before you serve. I hope this helps!
I am in the process of making these and the batter looks really really runny is that normal? They are in the oven now but just curious? :) Thanks!
Hi, Coreen! How did the cupcakes turn out? I hope you enjoyed them!
Hello! Wondering if you’ve tried substituting the butter with vegetable oil? And what the measurements would be? Love how moist your chocolate cake comes out so wondering if using oil will yield similar results? Thanks for you response!
Hi, Stephanie! I think you could probably substitute the vegetable oil for butter. You would probably want to use about 1/3 oil for the butter measurement, so that would be about 2.5 tablespoons of oil. Let me know how it goes!
How many whole eggs could I substitute for the egg whites? I feel like the egg whites make it kind of dry, and I am not in need of a “pure white” color for the cupcakes….
Thanks!
Hi, Crystal! One whole egg equals one egg white. I hope you enjoy them!
do I have to use seeds scraped from one vanilla bean? I do not have any and was wondering if it matters?
Hi, Alicia! One teaspoon of vanilla extract should work. The vanilla bean does add an amazing flavor, but the vanilla extract should work just fine. Let me know if you have any other questions!
Hello! So I’m going to make these for my niece’s birthday, but I’m going to make rainbow cupcakes. Is the batter liquidy or thick? I’m just wondering because I would have to color them and don’t want them to become all brown and gross if it’s liquidy. Thank you so much!
Jamie-
The batter is on the thicker side! I hope this helps. :)
-Jamie
Okay, I KNOW this recipe is, like, four years old, but I just found it on a quick Google search while at work. I have a co-worker whose birthday is today, and I adore her to pieces, so I made her cupcakes – and I have been wanting to use my vanilla beans…. WOW!! This one is definitely going in the rotation! The crumb is nice and soft and fluffy and PERFECT! Thanks for the awesome recipe!
Brandy-
YAY!!!! I am so happy to hear you enjoyed the recipe! Thanks so much for stopping by and leaving your feedback. Happy Baking.
-Jamie