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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.
I am super excited to try this recipe this weekend. I would like to make mini cupcakes. How long should I bake them for? Also, I’m bringing it to a bbq, will the frosting hold for a long time? Thanks!
I also tried your dark chocolate with peanut butter frosting recipe last week and they were a hit! The cupcake sunk in the middle but I think I need to leave them in the oven a little longer.
V –
If you’re making mini cupcakes, adjust the baking time by half. So only bake them for 9-12 minutes and check them with a toothpick or fingertouch for springy cake.
If you live somewhere warm, I would suggest asking the host of the barbecue for a little fridge space to keep the cupcakes cool until it’s time to serve. Nobody wants a cupcake with melted buttercream.
If your cupcakes are sinking in the middle, that usually does indicate the need for a longer baking time. Also make sure you’re not filling the wells too full. Only fill them about 2/3 of the way full.
My search for the perfect vanilla cupcake is over!!!! I’m so excited! I love how light and fluffy and flavorful they are. Mine made 24. I baked them at 335 and they were perfect not browned or dry at all. After so many failures I cannot believe I’ve found the perfect recipe!
I have been searching for the perfect vanilla cupcake, and this is it! The vanilla bean flavor comes through so nicely, and the buttercream is divine. I baked these for my daughter’s 2nd birthday, and everyone loved these cupcakes! I’ve linked back to you here: http://evabakes.blogspot.com/2012/04/vanilla-bean-cupcakes-with-vanilla-bean.html
I just made these cupcakes, after trying so many other vanilla cupcake recipes. I LOVE this one! Not only did they taste amazing, they baked up perfectly, with a nice little dome. So many of the others fall when I take them out of the oven and don’t look very appealing. I didn’t have enough cake flour so I did 1 1/4 cup cake flour and 1 cup multi-purpose flour. They turned out perfectly, with a nice soft, fluffy texture. Thank you!!!
Christie-
I am thrilled to hear that you enjoyed these cupcakes. Thanks for coming back and commenting – Happy Baking!
-Jamie
Hi, Love you blog!
Just wondering if you could please specify a few things for me. As im in Australia, our measurements are different. What do you mean when you say “stick of butter” can I please have the gram value? Shortening has also confused me
Thank you.
Confused baker,
Dani :)
Daniella-
Thanks so much for stopping by. Here is a great tool for you: http://www.onlineconversion.com/cooking_butter.htm Hope this helps.
-Jamie
Thank you for this recipe, Jamie. I am going to bake this cupcakes for my son’s birthday party… from the sound of this reviews, the kids and teachers will definitely enjoy it. :)
Hi Jamie!
This is by far my favourite vanilla cupcake/cake recipe, and i was wondering if it could be modified for a marble cake? If so, any tips on how i could do this? Many marble cake recipes that i have tried have been quite bland or dry, and i would love to use this delicious recipe as a base if possible!
thanks :)
HI, Jamie! I actually have a batch of these in the oven right now. I was just wondering if you had ever tried using this recipe to make a cake? I haven’t yet, but was curious, as I know some recipes cannot be doubled, and at times, even when they are not, they still do not come out the same consistency as the cupcakes. If not, do you have a go-to vanilla cake recipe?
I just made these cupcakes today!!!! seriously the BEST vanilla cupcake i have ever had. they were super easy to make. Thanks for posting this great recipe.
The cupcakes look so yummy and lovely! Got tempted to try out the recipe, but my batter turned out a little runny – is it because I reduced the amount of sugar? If so, how can I fix it?
Jocelyn-
The batter definitely shouldn’t be runny, so I’m thinking the sugar may be your issue. Thanks for stopping by!
-Jamie