The Absolute Best Vanilla Cupcakes
Simple yet flavorful, these moist vanilla cupcakes are an absolute delight! These light as air cupcakes are topped with a sweet vanilla buttercream frosting, that is not only easy to make but also easy to enjoy. Perfect for birthdays and other celebrations, you will never need another vanilla cupcake recipe again!
Cupcakes experienced a serious boon in popularity about 10 years ago and boutique cupcake shops started popping up in every neighborhood. Forget about traditional cupcake flavors; things like red velvet, mocha, salted caramel and peanut butter were all the rage. And as good as those cupcakes are (seriously, I love them ALL), is there anything more iconic or nostalgic that a simple vanilla or chocolate cupcake?
My husband will always choose a vanilla cupcake with vanilla frosting, so I’ve long been tweaking recipes and this recipe is the best yet!
Why You’ll Love This Recipe
- Buttery and Moist – These cupcakes will totally melt in your mouth, and are exceptionally fluffy.
- No Oil – A lot of cupcake recipes use oil instead of butter to keep them moist, but for a vanilla cupcake, I much prefer the pronounced butter flavor, which shines through wonderfully.
- Quick! – These come together in absolutely no time at all, which makes them a quick and easy weeknight or weekend project.
Key Ingredients
- Cake flour: Gives structure to the cupcake while keeping them light and airy.
- Sugar: Sweetens the batter.
- Baking powder, baking soda, salt: Helps the cupcakes rise to light and fluffy heights.
- Butter: Adds moisture and air to the cupcake batter.
- Vanilla extract: Flavor, flavor, flavor!
- Whole milk: Gives moisture to the batter while also softening the cake.
- Sour cream: Activates the baking soda and baking powder while also giving moisture to the cake.
- Egg + egg white: Binds the batter together.
Step-by-Step Directions
Making these moist vanilla cupcakes comes down to 4 simple steps:
- Make the cupcake batter.
- Bake vanilla cupcakes.
- Make the frosting.
- Decorate your cupcakes.
Step #1: Make the Cupcake Batter
- Prepare for baking: Preheat the oven to 350°F and line a standard muffin pan with paper cupcake liners.
- Sift dry ingredients: Sift the cake flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- Whisk wet ingredients together: In a medium bowl whisk together sour cream, egg, egg white, and ¼ cup of the milk. Set aside.
- Mix dry ingredients: Beat the dry ingredients on low speed for about 15 seconds to combine.
- Cream in the butter: Add the butter, vanilla, and remaining ¼ cup of milk. Mix on medium speed until the dry ingredients are moistened, about 1 minute. Scrape down the sides and bottom of the bowl.
- Add remaining wet ingredients: With the mixer on medium speed, add the wet ingredients in 3 additions, beating for 15 seconds after each addition. Scrape down the sides of the bowl and beat for an additional 15 seconds. It’s okay if there are some lumps, do not overmix!
Step #2: Bake Cupcakes
- Scoop into pan: Divide the batter evenly between the muffin cups.
- Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.
- Cool for 15 minutes in the pan, then turn out onto a wire rack to cool completely.
Mini Cupcake Directions
- Make the batter according to the directions listed in Step #1.
- Line a mini muffin pan with mini cupcake liners.
- Fill the cups 2/3 full and bake for 9-14 minutes.
- Keep an eye on them and check their done-ness at about 9 minutes.
Frosting Options
I’ve included my very favorite basic vanilla buttercream recipe, which is silky smooth, not too sugary, and pairs beautifully with any cake.
However, if you’re looking for something other than a vanilla frosting to top your cupcakes, here are a few delicious alternatives to try:
Decorating the Cupcakes
There are many different ways you can decorate your moist vanilla cupcakes, here are three of my favorite ways to top these fluffy cucpakes.
- Swirl Top: Using a star tip such as the Ateco #828 pipe in a circle starting from the center of the cupcake around to fully frost the base of the cupcake. Then pipe a second layer moving slightly inward followed by a third layer until you finish with a final loop at the top.
- Buttercream rose: Using a closed star tip (Wilton 2D), start in the center and lift the piping tip up as you pipe from the center in concentric circles to get to the edge of the cupcake.
- Round dome: Using a plain round pastry tip (Ateco #808) start in the center of the cupcake. Squeeze the pipe a little above the center and allow the frosting to spread outward. Once it’s reached the edges of the cupcake release the pressure and lift up. For an added touch of fun, you can dip the dome in sprinkles or even coat with chocolate ganache!
Storage and Freezing Instructions
- Cupcake Storing: Keep your frosted vanilla cupcakes in an airtight container at room temperature for up to 4 days.
- Frosting storage: You can store the frosting in the refrigerator in an airtight container for up to 3 days. Let it come to room temperature and then give it a quick whip in the mixer before using.
- Freezing: Wrap unfrosted cupcakes in plastic wrap and keep in a freezer-safe ziplock bag for up to 3 months. Leave wrapped to thaw on the counter. Allow to come to room temperature before unwrapping and frosting.
Cupcake FAQs
Why Are My Vanilla Cupcakes Dense, Crumbly, and Taste Like Cornbread?
One of the biggest complaints about homemade vanilla cupcakes is that they often turn out dense or (horror of horrors) taste like cornbread! So what gives? Why does this happen? How can you prevent it?
- Make sure all ingredients are at room temperature. This is essential – be sure that the butter is FULLY softened and that the sour cream and eggs are also at room temperature. If the ingredients are not all at the same temperature, they will not incorporate properly or thoroughly, which can cause a dense cupcake.
- Do not overmix the batter. This goes for most baked goods! Overmixing can cause too much gluten to be developed, which can also cause dense cupcakes.
- Resist the urge to check on the cupcakes. Opening the oven before the baking time is complete might result in the cupcakes sinking due to a rush in cold air. You also could end up deflating the cupcakes by closing the oven door too hard. Wait until at least 15 minutes before looking in the oven.
How to make more moist cupcakes?
The key to a moist cupcake comes down to a few important steps.
- Never over-bake the cupcakes.
- Store in an airtight container so they maintain their moisture.
- Frost the entire top of the cupcake to trap in the moisture.
More Cupcakes Recipes for You to Try Next:
- Mocha Cupcakes with Espresso Buttercream Frosting
- Homemade Hostess Cupcakes
- Black Bottom Cupcakes
- Red Velvet Cupcakes with Cream Cheese Frosting
Light and fluffy vanilla cupcakes with vanilla buttercream are a classic dessert combination that is beyond easy to make at home. These moist cupcakes make the perfect treat for birthdays, anniversaries, or just because celebrations!
If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️
Vanilla Cupcakes Recipe
Moist vanilla cupcakes with a creamy, vanilla buttercream frosting are a classic combination that are also easy to make from scratch!
Ingredients
For the Cupcakes
- 1½ cups (168 g) cake flour
- ¾ cup (149 g) granulated sugar
- ½ teaspoon (0.5 teaspoon) baking powder
- ¼ teaspoon (0.25 teaspoon) baking soda
- ¼ teaspoon (0.25 teaspoon) salt
- ½ cup (113 g) unsalted butter, cubed and at room temperature
- 1½ teaspoons (1.5 teaspoons) vanilla extract
- ½ cup (120 ml) whole milk, room temperature and divided
- 3 tablespoons (43 g) sour cream, room temperature
- 1 egg, room temperature
- 1 egg white, room temperature
For the Vanilla Frosting
- 1 cup (227 g) unsalted butter, at room temperature
- 2½ cups (300 g) powdered sugar
- 1 tablespoon vanilla extract
Instructions
- Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard muffin pan with paper cupcake liners.
- Sift the cake flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- In a medium bowl, whisk together ¼ cup of the milk, the sour cream, the egg, and the egg white; set aside.
- Beat the dry ingredients on low speed for 15 seconds to combine.
- Add the butter, vanilla, and remaining ¼ cup of the milk. Mix on medium speed until the dry ingredients are moistened, about 1 minute. Scrape down the sides and bottom of the bowl.
- With the mixer on medium speed, add the wet ingredients in 3 additions, beating for 15 seconds after each addition. Scrape down the sides of the bowl and beat for an additional 15 seconds. It’s okay if there are some lumps, do not overmix!
- Divide the batter evenly between muffin cups. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Cool for 15 minutes in the pan, then turn out to a wire rack to cool completely.
- Make the Vanilla Frosting: Using the whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
- Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed. Frost cupcakes as desired. The cupcakes can be stored at room temperature in an airtight container for up to 4 days.
Notes
- Equipment: Standard 12-cup muffin pan
- Mini Cupcakes: To make mini cupcakes, follow the directions above and divide the batter evenly into the wells of a 24-cup mini muffin pan. Bake for 9 to 14 minutes.
- Doubling the Recipe: To make 24 cupcakes, use ⅓ cup sour cream, 3 whole eggs, and double the remaining ingredients.
- 9×13-inch Cake: Double the recipe per directions above and bake for 28 to 35 minutes.
- 9-inch Layer Cake: Double the recipe per directions above, divide the batter between two greased and floured 9-inch cake pans, bake for 18 to 22 minutes.
- Cupcake Storing: Keep your frosted vanilla cupcakes in an airtight container for up to 4 days.
- Frosting storage: You can store the frosting in the refrigerator in an airtight container for up to 3 days. Let it come to room temperature and then give it a quick whip in the mixer before using.
- Freezing: Wrap unfrosted cupcakes in plastic wrap and keep in a freezer-safe ziplock bag for up to 3 months. Leave wrapped to thaw on the counter. Allow to come to room temperature before unwrapping and frosting.
- Recipe adapted from Sally’s Baking Addiction.
Calories: 429kcal, Carbohydrates: 50g, Protein: 3g, Fat: 25g, Saturated Fat: 15g, Trans Fat: 1g, Cholesterol: 77mg, Sodium: 92mg, Potassium: 69mg, Fiber: 1g, Sugar: 38g, Vitamin A: 764IU, Vitamin C: 1mg, Calcium: 34mg, Iron: 1mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Dee Frances.
Let me preface this by saying that I’m not a vanilla cake fan. I only made these because my son wanted vanilla cupcakes in addition to the chocolate cake I usually make. Because I don’t have a “go to” vanilla recipe, I usually just buy a box mix. Figured I’d try this because of the great reviews. I made sure everything was room temperature & made sure I didn’t overmix. Due to adding the butter to the dry ingredients & not over mixing, it was lumpy but the directions said it was ok. They came out like doorstops. I can make a “to die for” chocolate cake but for the life of me, can’t do vanilla. Back to the box for me. I know you have plenty of wonderful recipes that I have made but for me, this was not one of them. Sorry!
Really disappointed with this recipe and I never have been by others on your website! Cake was just too dense and frosting did not have great texture. Was nothing special.I let ingredients go to room temp as stated. Will not make this recipe again. Wondering why you changed recipe as comments stated? Maybe prior recipe was 5 stars but not this one.
Wow! These are indeed fantastic. This will be my new go to for vanilla cake/cupcakes. They are tender and still substantial and very moist. Really close to perfect!
If I make a cake with this recipe instead of cupcakes what size pan should is use and how long should I bake at what temp? Thanks!
Hi Shawn, Yes! Follow the directions above for doubling the recipe, then either pour into a 9×13-inch pan (bake for 28 to 35 minutes) or divide between two 9-inch cake pans (bake for 18 to 22 minutes). Enjoy! :)
What % fat sour cream?
Hi Elisa, I use full fat sour cream.
These are the best. And they were so easy to make. I’m always afraid to try new recipes for the fear they will flop. Not happening with these.
My question is if I wanted to make a cake from this recipe would I use it as is or change it at all?
Hi Peggy, I’m so thrilled to hear that! For a cake, follow the directions above for doubling the recipe, then either pour into a 9×13-inch pan (bake for 28 to 35 minutes) or divide between two 9-inch cake pans (bake for 18 to 22 minutes). I have done both! Enjoy! :)
Can this be converted to a cake recipe? Your chocolate cake is my favorite and I’m trying to find a vanilla cake recipe also – preferably using vanilla beans!!
Hi Loretta, Yes! Follow the directions above for doubling the recipe, then either pour into a 9×13-inch pan (bake for 28 to 35 minutes) or divide between two 9-inch cake pans (bake for 18 to 22 minutes). Enjoy! :)
Cupcakes just make things happier.
Resist the urge to check on the cupcakes! Ohhh that is so hard when you are baking something that smells so lovely.
These look so beautiful! Reading this article, I could literally taste the cupcakes. Now, I gotta go find some dessert.
Is there any way to obtain the original recipe? I am begging! That is my absolute favorite and this updated version, while good, just isn’t what I’m looking for. I truly adore the original recipe you previous had :(
Hi Noel, Here is the original recipe (the frosting is the same):
FOR THE CUPCAKES
1½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
½ cup unsalted butter, at room temperature
½ cup sour cream, at room temperature
1 egg (at room temperature)
2 egg yolks (at room temperature)
1½ teaspoons vanilla extract
Make the Cupcakes: Preheat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.
Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.
Has this recipe changed? I thought I remembered when the instructions said to just dump everything in at once and mix. And the ingredients look different.
YES! I so want the original recipe back!
I’m curious. What do you like about the original recipe better? There are more than one request for the original.
Hi Connie, Here is the original recipe (the frosting is the same):
FOR THE CUPCAKES
1½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
½ cup unsalted butter, at room temperature
½ cup sour cream, at room temperature
1 egg (at room temperature)
2 egg yolks (at room temperature)
1½ teaspoons vanilla extract
Make the Cupcakes: Preheat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.
Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.
I’ve been maxing these for last 5-6 years and they are my favorite!!!!! These were one of the first homemade cupcake recipes I used and they came out and still come out perfect every single time! The only thing I do differently is I make cream cheese frosting because that’s my preference to buttercream. But, my oh my, these cupcakes are divine! 🥰🧁🥰
I made these yesterday and they came out great. This recipe is a winner and I’ll be making them again. I also like that it makes smaller batches. Sure I can halve recipes but it’s nice not to have to either.
Always get a lot of compliments on these cupcakes!!
I made these today & was pleasantly surprised. The cupcakes came out light & moist. They didn’t deflate or were grainy. Will most definitely use this recipe again.
I did the exact same recipe but I put in a cake pan and it took about 60 minutes. Was it the cake pan that made it longer to bake?
Hi Adriana, Yes it will take longer in 9×13 than in round layers.
Hi! Can you freeze the frosting? Making a batch for tomorrow then next Thursday:..:
Hi Laura, I think that frosting is always best fresh, but you CAN freeze it; let it thaw in the refrigerator overnight, then take it out and let it come to room temperature, give it a whip with the mixer (stand or hand, either is fine) or a strong whisk, and it’ll be ready to use.
Excellent recipe cupcake are delicious
I made this recipe as both cupcakes and as cake. I have struggled with white/vanilla recipes for various reasons, but I overthink everything! Today I asked my family to taste this recipe (as cake) compared to another site’s white cake recipe. This recipe won!! For taste and texture, this recipe won. Both recipes made a beautiful cake, but this one is more flavorful, a bit more colorful, and slightly moister. My son tasted this as cake and cupcakes (I didn’t tell him both were the same recipe), and he chose this recipe for both cake/cupcake. I will use this recipe as a base for marble and chocolate chip cakes, as well as vanilla/white cake with lemon curd and raspberry puree fillings. Of course, this cake will be great with vanilla and chocolate buttercream, and even citrus flavored buttercreams. Thank you!
Can you make this into a vanilla cake? Or do you have another recipe for a cake? Thank you! Love you recipes!!
Hi Amanda, You could just double the recipe! I do also have this vanilla cake recipe: https://www.browneyedbaker.com/yellow-cake-chocolate-frosting/
Will have to try these on my 9 year old grandson who prefers a vanilla or over chocolate cupcake. These look YUMMY!! I love it when a good recipe is brought to my attention.
I’m usually a chocolate all day every day kind of girl, but every once in awhile, I get a hankering for a good vanilla treat…when I make my cakes or cupcakes strictly vanilla, I LOVE to use a variety of vanillas to get the best, most vanilla-y flavor. I use a true Mexican vanilla, a Tahitian Vanilla, and Madagascar Vanilla Bean Paste (for the flecks!). Each imparts it’s own flavor…Mexican is a little smoky, Tahitian is a bit flowery, and paste is SO intense and I love the flecks. It doesn’t become medicinal (like if you add too much almond or coconut extracts). I stick to the same amt. as per recipe, but just break it up into thirds and add each one. Give it a try. I’d love to know your thoughts.
Could I ask what size eggs you use in grams? Sometime it’s a little tricky converting american recipies here in Australia!
Thank you :)
Hi Laura, I use large size eggs, when I Googled, it says that large eggs are about 2.125 ounces per egg, which translates to 60 grams. I hope that helps!
These cupcakes are so beautiful! Vanilla cupcakes are such a delicious classic! I have to try your recipe soon ♥
Made these today for my daughter’s birthday. I don’t bake or even eat cupcakes but they are divine. Thanks for the recipe. My first from scratch batch :)
I only have a regular hand mixer, so I do not have the paddle attachment. Does that matter? if I just use the whisk attachment?
Hi Erika, That’s totally fine, you can just use the regular beaters with your hand mixer!
hi if i dont include the sour cream will it still be okay? bec i want to make now before i actually make for my friend who ordered from me. hope you could reply soon. thank you.
Hi Jennifer, No they will be much too dry without the sour cream. You can substitute buttermilk or plain yogurt.
Does the sour cream give it weird taste?
Hi Samantha, Not at all, it keeps them nice and moist!
Made the cupcakes as written and it was delicious. Not too sweet and very moist. I went a step further and filled them with rum-scented pineapple filling. Heavenly!
Best recipe !! Moist , buttery.. Today I made 3 different recipes, so far this is the winner
can you substitute plain yogurt for the sour cream?
Hi Sue, Yes, that should be fine!
I made these this evening and they are fabulous! I was hunting for a Baked and Wired-eque cupcake recipe, which I still dream about from my DC days (now based in London) and came across this one. Couldn’t be happier with how the batch turned out. Although I over filled the cases and they spilled over a little, the tops have an almost vanilla cookie crunch while the texture when you bite in is rich and fluffy, just perfect. I turned these into funfetti cupcakes by adding half a cup of sprinkles, and iced with a vanilla cream cheese frosting. Thanks for posting this recipe! 110% recommend.
I made this frosting for a birthday cake; it was absolutely perfect! Definitely a recipe I will refer to again and again!
these are divine. the interplay of the tang of the sour cream in the cake with the beautifully simple frosting is perfect. you are a baking genius! love your recipes, thanks for sharing.
This was great! It was light and fluffy. I will definitively be making these again!
These cupcakes are sooooooo delicious that I literally baked 5 dozens of them.YUM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Very good! I added one stick of butter to the buttercream and it came out the perfect consistency for decorating.
i added milk to the buttercream icing and ran out of powdered sugar after about 1 1/3 cups and used granulated sugar for the rest. It made the frosting have a slightly crunchy texture instead of a creamy one and it is actually really really good, i mixed it ALOT more too. But anyway, thanks for the recipe the minis came out amazing and made sooo many!
what if i dont have sour cream?is there any substitute?
Hi Juvy, You can use plain yogurt.
Do you think I can substitute Greek yogurt for the sour cream? If so, the same amount?
Hi Christa, Yes, you can substitute Greek yogurt for the sour cream.
I love this recipe.I’ve been trying to find a good vanilla cupcake recipe for the longest and I finally found one I’m happy with.Thanks so much.I wasn’t a fan of the icing because of how sweet it was and I ended up just using a store bought buttercream.When you made yours we’re they super soft? Mine were very soft and I’m not sure that that was a good thing lol.Thanks again and I look forwRd to using this recipe again.
Pls can i use milk instead of sour cream or is there something else i can use? PLS HELP!!!
Hi Christie, You can use plain yogurt in place of the sour cream.
My husband was licking the icing off the beaters when I wasn’t looking! He loved it! Thanks for such great recipes!
Hello Michelle,
I can`t help it but I am about to go to the kitchen and make them right after I finish typing.
Wonderful recipes I find on here.
Thank you
hi I am ten and love backing hope I mack it rite =)
Hello! These look SO delicious! I am thinking I am going to make them for my daughters 1st birthday party this weekend! I am wanting to do a little smash cake for her and wondered if you think this recipe would work? If so, how would you go about with cook time, etc..? Thanks xx
Hi Madison, Sure! It all depends on what size you make it, but you may need to increase the baking time.
Im making this recipe. I hope for success wish me luck. Im rooting for more of your cupcake recipes. :)
I was looking for a simple cupcake recipe for cupcake decorating. I did add some seeds from a vanilla bean since I have them and rarely use them. I’d say that was a good idea. They we’re effect for decorating and very yummy:)
Would this recipe be ok to use for a cake?
Hi Sylvia, I have never tried using this recipe for a cake, but others have reported it successful.
How many cups of butter? Not sure if you mean 8oz or 8 fluid ounces. I don’t want to mess these up. Help please!!!!
Hi Laura, For the frosting I presume? You need 8 ounces, which is 1 cup, or 2 sticks, however, you measure.
Hello, yes I googled it and figured that out. As far as the smart balance, mistake! I think I read in another comment and i had the same result, the icing wasn’t thick and so it had a melty look to it. I will make sure to buy and use actual butter next time. Other than the cupcakes were delicious! Thanks for the reply.
Hello there, I am new here, came across your site while searching easy recipes for my picky husband. :) for the frosting i ran out of sugar but i do have Domino confectioners sugar can i use that? also i dont really cook nor use butter so the closes thing i have to it is the Smart Balanc Buttery spread, will this work? Thanks and i will be coming back here on a weekly basis, i love this site and your recipes, and your FRIDAY section!
Hi Celeste, Yes, confectioners sugar is the same thing as powdered sugar. I am honestly not sure if the Smart Balance will work; I never use butter substitutes in my baking.
Hi! I’m so excited to come across this recipe! I have been desperately searching for a vanilla cake recipe and was starting to think there was no such thing and it was either yellow or white but I personally don’t think either of those are vanillaee enough (yes I know I made up a word with horrible spelling lol) I plan on using this to make a double or triple layer cake that I will then cover in frosting rosettes. I already had a frosting recipe picked out for it’s stiffness (uses shortening) but yours sounds so much more decadent, do you think I could use your frosting and still have it hold shape for the rosettes? I live in Florida and made a cake the other day that had half butter half shortening buttercream and it kept melting on me so I’m concerned about that. Btw I am new to your blog but am absolutely loving it!!
Hi Sara, If you’ll have the frosting in heat/humidity, I would recommend sticking with the stiffer frosting, as it will be more reliable.
I made these cupcakes with my boys (4 & 6 yrs.) and they are delicious! We made your chocolate butter cream frosting.
Hi tried the receipe came out really well, this ones a keeper! Only variation I did was I added 3 whole eggs and it still came out super awesome !
i really liked your recipes. i want to find out that what if i don’t have a hand mixer? can i use a wooden ladle ??
Hi Maame, I have not attempted this recipe by just mixing with a spoon. I’m not sure if you could aerate the mixture properly, but if that’s all you have, it’s certainly worth a try. Let me know how it goes!
These cupcakes are phenomenal! I used this recipe for a small baking competition at my high school last year (although I used yogurt as a substitute for sour cream, as we had to make a healthy substitution as a requirement), and I won first place and $50! I topped them off with homemade caramel, and my friend is still asking me to make her some. This is my go-to cupcake recipe when I’m in the mood to bake from scratch. Thanks for sharing! :)
Too much sugar in the icing in my opinion. I think 1 cup or so is enough. Otherwise, quite good! Thanks!
I don’t have sour cream. What can I substitute it for?
Hi Mar, You could use plain yogurt.
This is my son’s favorite recipe. Could I turn this into a sheet cake by doubling all the ingredients? If so what is the cook time? He is requesting this for his birthday. Thanks. Love all your recipes!
Hi Patricia, I have not tried converting this to a cake, but you would want to increase the baking time a bit. Let me know how it turns out!
Just made these cupcakes for the 4th of July! Absolutely perfect and great tasting! Thank you so much for the recipe!!
Hey these cupcakes look amazing! im making them for my little sisters birthday party and was wondering if it would be crazy if i put sprinkles on them? :))
Not crazy at all! Do it!
I just made these to test them. I plan to make some more later tonight for a school party tomorrow. They are terrific!
For vanilla cupcakes, this is a GREAT recipe!
I am a terrible baker & these were the easiest and tastiest cupcakes I’ve ever made. My mother-in-law was shocked when I told her I made them from scratch!
Hi, I love your blog, I love your dogs and I love your recipes!!! I’ve made this before and they turn out fantastic, but this time I’d like to make mini cupcakes with this recipe. Do I need to ajust something in the recipe or can I just use it as it is? And as for time and temperature in the oven…do you have any suggestions for me? Thank you!!
Hi Carolina, You can use the recipe as-is, keep the temperature the same, but reduce the baking time. I would start checking for doneness around the 8-10 minute mark.
Hi!do i have to put sour cream?
Yes, it’s very important for ensuring a moist cupcake.
Best cupcakes!!!!
Hi Michelle,
I am planning to use your recipe to make cupcakes for my friends bridal shower. We will be making an engagement ring out of cupcakes. Do you have any suggestions for keeping the frosting white (besides clear vanilla extract) for the cupcakes that will make up the diamond? Also, any modifications for the icing I plan to tint silver for the ring? My guess was extra powdered sugar but wanted to double check! Thanks!
Hi Michelle, The trick most bakeries use to ensure completely white frosting is to use all shortening (no butter) and clear vanilla extract. You shouldn’t need to do anything different to the frosting that you plan to tint. It sounds like a super cute idea!!
I found your site searching for a vanilla cupcake recipe, and just finished baking and frosting these amazing cupcakes. They came out perfectly. My kids and I think these are the BEST vanilla cupcakes we have ever had! Thank you for the wonderful recipe.
Awesome. They came out lovely. Thank you so much. I love it. My husband rushed it. Lol.
Hi Michelle! these were fantastic, fluffy and soft on the inside! Please girlies! try this recipe it is fantastic and of course tastes fantatsic as well! xx
This is the best vanilla cupcake recipe ever!!!!!! and I have tried box mixes and made them from scratch as well. I don’t even need a frosting for this I just put in food coloring and swirl it. it looks so pretty. not one of my siblings refused a second cupcake and they are really picky being that they are ages 9,12,and 17
what’s the difference between powdered sugar and confectioner’s sugar?
how many oz. ia a miniature cup?
Hi Andrea, They are the same thing, just different nomenclature. I don’t know how many ounces a miniature cupcake weighs.
Why is the sourcream for???
what it’s benefit to the mixture??
It adds moisture.
I made these the other day and they were the best I have ever had, hands down. I did substitute 1 c white flour for 1 c whole wheat to make myself feel like they were healthy. Haha! While normally this seems to make baked goods drier, these were still amazingly moist. This is going to be my go to recipe from now on. Amazing!!!
I have made these cupcakes so many times, and every time super super good! I am baking them again for my twins’ 5th bday party two weeks from today, but I need like…60! Do these freeze good? What would you suggest? And thank you for sharing this great recipe.
Hi Gaby, You can freeze them, but do not frost them until ready to serve.
Really great recipe! I made these and added colorful sprinkles, to make confetti cupcakes for Easter. Came out perfect, fluffy and creamy, didn’t know that was possible from a cupcake! Thank you for posting this, I will continue to refer to this recipe for vanilla cupcakes! 10 out of 10.
Love these cupcakes !!!!! This is my go to vanilla cupcake and vanilla buttercream frosting recipe !!!!! Amazing every time :) Thank you
These turned out absolutely delicious! I ended up using a hand mixer instead of the stand mixer with the paddle attachment, and though the cupcakes were a little denser, they still tasted delicious. Yum!
Kia Ora! I just baked these the other day and they turned out amazing :)
I was wondering though If I could add oreos to this recipe just to turn it into a cookies and cream cupcake without the cupcake being dry?
Thanks!
Hi Lil, I have not tried this, but if you do, please let me know how they turn out!
I just stumpled upon your page when looking for a vanilla buttercream receipe. I just made it, and oh my gosh-delish. I caught myself licking the bowl out. So simple, but so good. I have created a list of your cupcakes that I will be trying in the future. Really looking forward to the Red Velvet. Thanks again!
This is my go to blog/site for most baking recipes. Never made anything from here that didn’t turn out amazing!
Just made these today for my daughter’s birthday. I goofed and only added half of the butter. :/ They’re still cooling so not frosted yet.
But they look good and smell amazing!
The frosting is soooooooo good! I’ll be saving some to take to work for to smear on crackers…anything to assist in the appearance that I *don’t* have a problem.
:)
GREAT RECIPE!!! THANK YOU!!! MY KIDS LOVE IT!!! I wish I could eat too, gluten and dairy problems are not fun!!! ;-)
Just made these and they are delicious!! Love! Super moist and perfect for what i needed for my son’s bday party :)
I would like to try this recipe but I only have a hand blender….the kind with two whisk attachments. Will it still turn out ok? Should I mix the wet ingredients together first and then add to the dry ingredients? I really want nice fluffy cupcakes for my daughters birthday party : )
Hi Mariko, I think it would be just fine to use your hand mixer, I wouldn’t change the method at all.
Hi! I used my hand mixer, followed as directed and they came out perfect :)
just made these. they were delicious!!!!
So…these looked great. I got a wild hair and added a can of pineapple chunks about 1/2 cup fresh orange juice and about a cup of coconut flakes. Butter cream frosting with a hint of orange dipped in coconut. Just sounded good…lol
They. were. awesome!
Thank you for the recipe!
just made these yesterday turned out SOOOOO good! they’re are delicious!
I even added a few chocolate chips to some of the cupcakes.
and added vanilla bean to the frosting and now there is yummy specs of vanilla bean! I will definitely make these again!
Thank you for sharing your recipes made your red velvet and vanilla cup cakes both delicious
Your buttercream recipe saved me and my fiancé lives. Elliseh( my soon to be wife) has already commented saying how great it was buti just wanted to expand on it. And also , hello michelle , you are invited to our wedding tomorrow as you saved our lives . We will email the details to you
Thank you soooooo much for your buttercream recipe . It saved my life as nothing else describes it in cups . I am also getting married tommorow and these are the perfect recipe for my after party. My husband , calum and i, are very happy about this website and will visit the site again.
Sorry i asked so early in the morning just that i am from singapore and i think our times are 12 hours apart.
Hi! This is my first time making cupcakes and i was wondering if the dark chocolate cupcakes would go nice with the vanilla buttercream cause my friends don’t really like peanut butter when i ask them if they wanted dark chocolate cupcakes with peanut butter .
Hi Kitty, Yes, the chocolate would definitely go well with the vanilla buttercream.
Hi, can i add some color with buttercream frosting?
Absolutely!
I added a tsp of karo syrup to this frosting…. Yum!
I followed your directions exactly and the cupcakes and icing were perfect! They aren’t as light as commercial cupcakes but they aren’t supposed to be. Cakey, moist, buttery goodness. And the buttercream is amazing! I’m trying salted butter this time for a little extra zip.
I’m making these today for my son’s friends 18th birthday party on Sunday!
I am going to try this recipe this week but I was thinking of trying vanilla paste. What are your thoughts on vanilla paste versus extra? Thanks in advance, Jane
Hi Jane, You can substitute vanilla bean paste; use the same amount.
So, I made these last year, in November, but they did not come out right… BUT, because I knew exactly what I had done wrong, I did not post a review. Today, I made them again, did everything right… AND, they are the best vanilla cupcakes EVER!!! Lol!! Thank you! I have tried a gazillion cupcake recipes and this is the recipe I have said “I do” to!
From the Netherlands…
This is a hit. They are so light and fluffy and amazing flavor.
Just baked these for my daughter. They turned out perfect! Thank you so much. I gave never baked before and so your instructions were right on and easy to follow.
Can I make the frosting with a hand mixer instead?
Yes!
Amazing cupcakes!! I had to add half and half to the buttercream recipe that I doubled because it was to thick. Still tasted great! But im not sure why it origionally came out too thick.
Can I just say that this is the first time in ever that I made homemade frosting–and it was good. Spoon-outta-the-container-and-straight-into-the-mouth good. Can I know for how long this can stay refrigerated?:) I still have some left over from all that holiday baking, heh!
I would say about a week. You’ll need to let it come to room temperature and re-whip it before using again.
How long can you leave the buttercream out? Do you have to refrigerate the buttercream when frosted on the cupcake?
Hi Grace, You do not need to refrigerate the cupcakes once they are frosted. If you make the frosting and aren’t planning to use it the same day, you should refrigerate it.
hey they look delicious…. im gonna try it frst thing tomorrow…. but I dont have sour cream. can I substitute sour yogurt for this? would that make too much difference?
Hi Sarah, I think that plain yogurt would be an okay substitute for the sour cream. Enjoy!
Hi I need to make 60 regular size cupcakes and I’m not sure how to measure the ingredients. Can you help?
Thanks,
Nicole
Hi Nicole, Since this recipes makes 12 cupcakes, you would need to make 5 batches of this recipe.
I made these last week, but because I have a serious addiction to your salted caramel, I added some caramel filling and a couple big spoonfuls of caramel to the buttercream. They were incredible, thank you. :)
Hi Michelle!!!. I made this cupcakes and LOVE them, specially the cake itself, it was so moisty and good!!!, i want to do some cinnamon-vanilla cake pops and i was wondering if you think this recipe could work in cake form :D xoxo
Can this be done with a hand mixer?
Yes!
hello:)
i was just wondering if salted butter is okay to use instead of unsalted butter please help! thank you:)
anna
Hi Anna, Yes, just omit the salt in the recipe.
I want to try this recipe but I have to make 60 cupcakes. Can you tell me how to adjust the recipe?
Thanks!
Hi Nicole, Since you need 60 cupcakes, it looks like you’ll need to make 5 batches of this particular recipe. I have not tried to scale it up on a large scale, so I’m not sure if you could make all of the batter at once without issue.
Amaizing.i like it.
I finally decided on these for my first attempt at baking cupcakes. They seemed the least complicated for a newbie like me. I got everything ready and started, only to realize I had forgotten the sour cream! All I had in my fridge that was comparable were three Stony-Field Farm yogurts. I picked the raspberry, because it was blended and there were no seeds or fruit chunks like the other yogurts. I also had to use an electric mixer instead of a stand mixer. I was scared of over-mixing, based on some other comments, so I made sure to beat no more than 30 seconds and then by hand until I got all the flour pockets. I also followed your instructions on the eggs and butter being at room temperature. (I am learning quickly to pay attention to those notations!) The cake turned out super moist and really just delicious, nicely golden brown on top and great cake texture. I actually like the cake better than the frosting! Thanks Michelle for a great recipe and also for answering any questions I’ve had! :) Next on my list is that heavenly looking Apple-Pecan Spice Cake with the cream cheese filling and praline frosting!
I am trying these cupcakes and frosting tonight…. I LOVE vanilla cupcakes and am inspired but watching DC cupcakes……. I hope they turn out delicious and adorable!
OH , I’ve been looking through your recopies, and you made me in then mood for writting a food novel, :)) Haha
Gorgeous cupcakes,,, Looking through your recipes makes me hungry!
Hello, I tried these vanilla cupcakes and replace the sour cream by some vanilla yogourt that was expired and they were fabulous, the kids ate them all, within a 24 hours all the 12 cupcakes had disappeared into lunch and desserts. I can’t wait to try the tiramisu cupcakes…thank you for sharing these great receipes.
I am making the cupcakes right now and I was wondering if you have to use sour cream and if it will make a difference without it?
never mind I will use it :) it was just cause I did not have any sour cream
Hey,
I tried this recipe, but I lowered the sugar content in the dough to 3/4 cup and in the buttercream to 1 3/4 cup. For me it was still to sweet, but since it was my first time doing a buttercream I wasn’t sure how important is sugar. It’s possible to make a less sweet buttercream without changing the consistency?
Thanks!
Btw, I just love your site, it’s really helpful. :) Keep up with the good job.
Hi Tea, Unfortunately, it’s really not possible to eliminate ingredients (i.e. the sugar here) and not alter the consistency of the frosting.
These were delicious!! I’ve been searching and searching for a good vanilla cupcake recipe and this one nailed it! It’s light, fluffy, and melts in your mouth. Thanks for the keeper!
Oh and so moist!!
Hi Michelle!!
Do you think it would be bad if i substitute the sourcream for buttermilk? i’m not from US so i’m not quite sure of what is sourcream here!! Can’t wait to try this <3
Hi Anaisa, Yes, I think buttermilk would be a suitable substitution.
Hi Michelle!!. I love how you’re so kind and reply everything, by far my favorite blogger <3. Besides, we share the same taste so i just know that if i make one of your recipes it would like me!.
Made the cupcakes today, found a way online to substitute sour cream and they were perfect!!!! So moist <3, the next time i make them i will try with just buttercream.
Thank u so much!
hi .
can we use yogurt instead of sour cream….???
Very simple looking cupcake.
I have been looking for a great Vanilla Cupcake recipe for years, and this one rocks! Thank you!! I’ve made your recipe in cupcakes and cakes many times and every time it turns out great. That frosting is delicious too! :)
Hi Michelle!
I have a cupcake blog called My Year of Cupcakes. I featured you Vanilla Cupcakes with Vanilla Buttercream on Day 49. Here’s the link if you wanna take a look:
http://myyearofcupcakes.com/2013/09/18/day-49-vanilla-cupcakes-with-vanilla-buttercream/
Thanks for the recipe!
I made a small batch of these to test them out before my son’t 1st birthday party and I didn’t have sour cream. What I did have was whole plain yogurt. They turned out great and I’m making 36 tonight with the yogurt. The kind I use has the cream on top so, I used up all that from a fresh container first. I’m not a baker so, I don’t know what the difference in substituting these ingredients makes but, these sure are delicious.
Thanks for the recipe.
These are the best vanilla cupcaks I’ve ever tried making! I did not have any sour cream on hand, so I subbed for plain Greek Yogurt. And oh, my goodness! It was like eating vanilla ice cream in cake form, if that makes any sense! Delicious!
Hi,
Any tips for high altitude? I’m in Utah. I’m a pretty seasoned baker, and was tempted to make my own adjustments, but wanted to follow the recipe as written, first.
The flavor was good, but the cupcakes had an almost greasy, coarse crumb, rather than soft and velvety. Also, the tops pulled right off and tasted more like a sugar cookie than a cake. I’m sure it’s the altitude, as it messes with a whole lot of my baking. Any advice for this recipe?
Thanks!
Hi Jennifer, Here are some tips that I have compiled for baking at high altitude. I hope they might be of some help! https://www.browneyedbaker.com/high-altitude-baking/
Thanks, Michelle!
I dont have any powder sugar.So, can i use white sugar
Hi Marlene, Unfortunately not – your frosting would be very gritty and not at all the right consistency.
This question is a little off topic, but, I was wondering what kind of vanilla extract you use. I have bought a few different kinds and I don’t really like the flavor because I can taste the alcohol more than I can taste the vanilla. Any suggestions? …other than quit being a cheapskate and quit buying your vanilla at Costco? ;) OH! and on that topic, where can you find dutch process cocoa powder? All my local grocery stores don’t carry it.
I’m so glad to hear you say that! I’ve had the same problem all along. I think my baked stuff tastes way too strong, but no one else does. And I’ve tried good pure vanilla extract all the way to cheap artificial. Maybe we’re just super vanilla tasters :)
Hi Cass, I use Madagascar Bourbon Pure Vanilla Extract. I actually buy the big 32 oz. bottle from King Arthur Flour because I go through it so quickly: http://www.kingarthurflour.com/shop/items/madagascar-bourbon-vanilla-extract.
As for Dutch-process cocoa powder, I buy mine from Penzeys (http://www.penzeys.com/cgi-bin/penzeys/p-penzeyscocoapowder.html). There is an actual store here in Pittsburgh, but you can order from them as well.
If you’re curious about any other ingredients or tools that I use, you can check out this page: https://www.browneyedbaker.com/about/tools-of-the-trade/
Thanks Brown Eyed Baker! These cupcakes were delicious! They are my new go-to vanilla cupcake recipe. You are da bomb!
I’ve tried loads of your recipes and they’re always a success. Where I’m living I can’t get sour cream. Do you suggest Creme Fraiche, yogurt or cream treated with lemons as the best substitute? And would the quantity be the same? I also can only get poor quality vanilla essence but would like to use vanilla beans instead. Would 1 vanilla bean blended into the sugar in the cake recipe be appropriate instead of the extract?
Hi Clare, I would use plain yogurt (full fat) as the substitute, same amount. Enjoy!
I believe you left out the whipping cream in the buttercream frosting…
the frosting is waaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaay to sweat i did every thing it said they turned out pretty but noone could eat the frosting
I was wondering if you could adjust this recipe to make chocolate cupcakes as well?
Hi Megan, I wouldn’t recommend it. This is a great chocolate cupcake recipe (decorate as you’d like): https://www.browneyedbaker.com/2013/01/17/homemade-hostess-cupcakes/
Hello! I just wanted to say I love your blog. I did have a question, for the buttercream it says 1 tablespoon of vanilla extract. To me that seemed like too much and I couldn’t find any other comments about the measurement. So I just wanted to double check, it’s obviously delish from the feedback, I’m just extra thorough when it comes to new recipes. Thanks! Keep up the amazing work :)
The 1 tablespoon is correct. If you don’t like vanilla flavoring, you could always reduce the amount.
Hey, I was wondering, is it ok to freeze these cupcakes?
Sorry, I meant, is it ok to freeze the batter for these cupcakes?
No, I would not freeze the batter. You could freeze the baked (cooled, unfrosted) cupcakes, though.
Michelle,
I am delighted to tell you that your recipe is the very first “from scratch” recipe I’ve used for cupcakes! My kids and I were inspired by Cupcake Wars and my 9 yo daughter stumbled upon your blog. Tonight we made a batch and enjoyed our creation while watching another episode of Cupcake Wars. It was so much fun! Though the batter turned out a bit dense, the flavor of it and of the frosting was amazing! These were by far the BEST cupcakes we’ve ever had! I wonder if we should have added 1 cup of sour cream instead of 1/2 cup to the batter? We don’t have a standing mixer, only a handheld so we had to improvise a bit. That, and all three children wanted to take turns mixing. Okay, Mommy wanted a turn too! We chose to do half vanilla and half almond flavor for both the batter and the frosting and we added a TB or two of sour cream into the frosting that really made it yummalicious! Thanks for being a part of the fun! Happy Baking!
Hai as for the vanilla cupcake recipe, it says sour cream. I can’t really find sour cream. instead of that can i just butter milk or any other options..
thank you so much.
Hi Vanessa, You could use buttermilk or plain yogurt.
I am going to try these tonight. I have never made vanilla with the sour cream in it before.
I have a random question. What patty pans do you use? I can never find the right size. They are either to deep and wide, or too shallow and wide. I have been on an endless search for the longest time.
Do you use a special tin perhaps?
Hi Deanne, I use these muffin pans: http://www.amazon.com/gp/product/B000F5K3J8/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000F5K3J8&linkCode=as2&tag=broeyebak-20
yummyyyy!!! i really love cupcakes!!
made these cupcakes without the icing- they were really amazing very easy to make and so scrumptious, couldn’t stop eating them, i am planning to make some more tonight:) …
The cupcakes themselves are delicious. I am not impressed by the icing however. It just tastes like sweetened butter, not like any buttercream frosting I have tasted. I did use great value butter and great value powdered sugar but I have never had this problem before. The icing to me tasted awful by itself and acceptable on the cupcake. Suggestions?
All in all I will be making the cupcake recipe again but will be substituting the icing with something else.
I made these for my third graders and they raved about them. They said they tasted like vanilla milkshakes! Usually third graders will just lick the frosting off the typical grocery store cupcake, but they devoured these. I did mix them more like a traditional cake, with creaming the butter and sugar and then adding the eggs and the dry ingredients. I just couldn’t do the dump!
Omg I loved this recipe it has so much flavor for a vanilla cupcake and is so delish without frosting! Been looking for a cupcake like this thank you for the recipe!!!
Absolutely perfect! The best I’ve baked till yet :)
Tried the buttercream frosting on the chocolate version of this recipe. Turned out delicious!! I rushed ahead of myself & prior to reading the directions I added all the frosting ingredients combining and whisking together at the same time. Fluffiness & taste was that perfect melt in your mouth – there is a heaven result! But to be fair, I will do it according to the directions next time…but I really don’t think it matters a heck of a lot. Thanks for the awesome post and sharing this recipe it’s a keeper :)
Hi I just made these cupcakes in mini and they are delicious. Would a cream cheese buttercream frosting work on cupcakes with a Wilton 1M tip? Would the frosting hold up well? I love cream cheese frosting.
Thank you
Hi Debbie, Definitely. I pipe cream cheese buttercream all the time (with that same tip).
Hello, I have searched the site looking for what type of powered sugar you use for frostings. If I have missed it, I apologize. Would you mind sharing your favorite brands? I will check the ingredients page one more time but I don’t think it is listed there. Thank you :)
Hi Sarah, I just use Domino powdered sugar, or sometimes a generic brand.
These cupcakes sound amazing! I’m planning to try out this recipe, and I have one quick question. How long/at what temperature would you bake these cupcakes if they were made in a large 6 cup muffin tin?
Thank you!
I have not scaled this for jumbo size pans, but you would keep the temperature the same, increase the baking time.
Can I make this icing using a hand mixer
Yep!
I made these over the weekend, along with the salted caramel, and they are the best cupcakes I’ve ever had. So moist! They completely outshined the chocolate ones. Thanks so much for the recipe!
Hi. I can’t wait to try this recipe! I live at an altitude of 5,300 ft. I have to make adjustments to every cake/cupcake recipe. I am assuming you live at sea level? Thanks!
Hi Lynne, Yes, I live very close to sea level.
This frosting is just delightful! Thank you so much for sharing.
I have extra-fine granulated sugar. Can I use that instead? If so, how would the amount of sugar change? Thanks.
Hi Beverly, If you have regular granulated sugar, I would suggest using that. Otherwise, I think you could substitute the superfine, but know that you may need to use a little less and because is dissolves at a faster rate than regular sugar, the texture may be compromised.
I just tried this recipe… Everything was perfect.. I’m so glad I took a chance on this after trying out so many others that failed me before.
As for the frosting
… One word: Perfection!!!
These cupcakes are truly amazing! Like I said previously, I’m trying to get away from boxed cake mixes. So, I have been searching high and low for a strawberry cake recipe that does not include Jello and was about to use the recipe you had on your site but knew these were so easy and amazingly delicious that I decided to add my spin. I cooked down ripe strawberries for a long time, strained out the juices, and then reduced the juices about half by boiling more. I then replaced the vanilla in the recipe for 6 teaspoons of my strawberry liquid plus a 1/4 teaspoon of Joann’s strawberry flavoring (very strong flavoring I bought at Walmart in the cake section) and 4 medium diced strawberries. Cooked for 21 minutes. They are sooo delicious and my very helpful taster husband who ALWAYS has a comment or two devoured 2 of them immediately with nothing but positive reviews. This vanilla recipe creates beautifully domed cupcakes and is FAST and EASY and delicious. UPDATE: 3 cupcakes. Thank soooo much!
Have you ever added food coloring to your butter cream frosting recipe? I’d like to try your recipe but have been asked to make blue and also pink icing. Not sure if it will work. Any suggestions?
Hi Anna, Yes, I have! I use Wilton gel colors and just add as much as I need to get the desired color.
THANK YOU SO MUCH! I have been using boxed cakes mixes for so many years while in the search for a great from-scratch recipe. I keep going back to the cake mixes because I trust them. However, not anymore! This cake is moist, tender, and has such an amazing, wonderful taste. I am supposed to be making 300 cupcakes for a wedding coming up and you saved my life! I will no longer have cake-mix guilt! I cannot thank you enough.
You stated that they were mini cupcakes did you have to adjust the cooking time? I plan on making mini cupcakes for my daughter birthday party and the buttercream I’ve read recipes that call for 1-2 tbsp or milk or heavy cream??? Buttercream confuses me I can never get mine to look like yours any tips pleeeeeeaaaaassssse
Hi Veronica, Yes, you’ll want to start checking them for doneness around 8 minutes or so. The key to the buttercream is to make sure your butter is at room temperature and whip it according to the directions. You can add a tablespoon or 2 of heavy cream if you want a thinner consistency, but I like the texture as written.
I recently made these cupcakes for a Bridal Shower. I have been searching for a good fluffy cupcake recipe for a very long time. This one is very good and tastes delish!! Frosting is also YUMMY! Thanks for sharing :)
was wondering if there would be a difference if the sour cream wasnt added ?
Hi Steph, Yes, a big difference, the sour cream is an important ingredient.
I was just wondering if I have to use sour cream, or if we can replace it. I dont really have sour cream in my house and I’ll feel bad if my mom has to it for me. I’m a new baker and I’ve been trying to find a good vanilla cupcake recipe before Saturday. Thanks have a great day!!
Hi Nicole, Yes, the sour cream is a very important ingredient. If you’re in a bind, you could substitute plain yogurt.
I live a half hour from DC, I worked about ten minutes from Georgetown cupcake. It wasn’t until this past weekend that I tried a cupcake from Georgetown Cupcake. I am 39 weeks pregnant, I waited in line with my best friend and my two year old for 30 minutes. When I finally got inside, I thought it was super cute, but we were rushed and the service wasn’t great. I got a dozen of assorted (kinda pricey, but I’ll pay good money for good food) and I was not impressed. Not my cup of tea at all.
they were really good thanks!
I can’t wait till I bake these for my sisters birthday!
Made these cupcakes today and we can’t stop eating them. Thanks.
Hi, just wondering if I can substitute sour cream with anything else??
You can use plain yogurt.
I made these cupcakes last week and I couldn’t believe how moist they were! Very good. A couple of questions though: 1) can the recipe be doubled to make more cupcakes without hurting the recipe and 2) is there a way to a chocolate version of this recipe? Thank you.
Lovely easy cupcake, I made 24 mini cupcakes with this recipe and they turned out lovely fluffy and moist! My kids love them without the frosting because none of them like frosting here!
Hi.. I am so inspired by u.. But i am quite a beginner and i want t
to know whats the use of sour cream.. The reason i asked is bcuz
my near by supermarlet doesnt sell sour cream.
The sour cream help keep the cupcakes very moist. If you can’t find it, you can substitute plain yogurt.
I have made these three times now, and they are fantastic!! When I read the recipe the first time and noticed that the sugar is NOT whipped into the butter but blended with the flour first… That went against everything I thought I knew about baking! I have actually took down recipes from family/friends without step by step instructions because I always cream the butter, add the sugar and beat, then eggs… You get the idea. But I followed the directions and absolutely does something magical! Lastly, the frosting is wonderful but a 1/2 batch was enough for all the cupcakes, with a little to spare.
Thank you, this will be a staple for all the special occasions in our family.
Hi Michelle, I just used your recipe to make rainbow cupcakes for Valentines day. They turned out amazing. I am in love with the results. They are super moist and fluffy.
I am always checking your blog for new recipes :) you are doing an awesome work.
Sincerely, a young Panamanian Chef.
yepp you have fans in central america.
xoxo.
Hi michelle, I just used this recipe to make rainbow cupcakes for valentine’s. They turned out AWESOME, extremely moist and fluffy.
I love your blog, and I’m always using your recipes.
sincerely, a Young Panamanian Chef.
HI I made your cupcakes last night as a trial run for my sons birthday and they were AMAZING! Thank you for this great recipe. Will definitely keep this in the recipe book.
Do you think I could use plain Greek Yogurt instead of Sour Cream in these cupcakes? What a cute Valentines Day treat!!
Yes, you could definitely make that substitution.
These are the BEST vanilla cupcakes I’ve ever made/had. I’ve tried a lot of vanilla cupcake recipes in search of one with a true vanilla flavor versus a “yellow cake” with “sugary frosting”. This one delivers true vanilla flavor and a super moist cake. This will become my go-to vanilla cupcake recipe – thanks Brown Eyed Baker!
Thank you for this amazing recipe! This is my go-to for vanilla cake & butter-cream. I have used it for cupcakes, regular & mini as well as various cake sizes and it always turns out fantastic. A few tips for those with prior comments / questions… 1. this can easily be doubled, tripled, quadrupled… just measure and adjust baking temp & time accordingly depending on what you’re doing… for a 2 layer 12″ round cake I quadrupled the recipe and baked at 335 for 35 minutes. 2. DO NOT OVER MIX… use the paddle attachment as instructed, if you use a wire whisk you will undoubtedly over mix and end up with a dense crumbly ‘cornbread like’ cake.
Thanks again! I love your site and have had great success with every recipe I’ve tried!
I love this recipe and I am going to bake these gorgeous cupcakes very soon. thank you!
Just wanted to say Thanks for this awesome recipe!! My little girl and I made them yesterday. You helped us make it easy and tons of fun for both of us. Can’t wait to try more!!
im having alot of trouble at the moment with my buttercream! Its to do with the icing sugar or confectioners sugar i think you call it over there. When ever i am mixing it it seems to still stay all grainy like and you can feel the grittyness when you eat the icing.dont know wht to do about it .
Hi Layal, Powdered sugar here is very, very fine and not gritty at all, so even if it’s not completely mixed into a frosting, you won’t taste any grittiness. It sounds like you used a sugar that is closer to granulated sugar, which unfortunately will not dissolve in a frosting recipe such as this.
Woooooooow I think Im n LUV lol thanxs ths will definTELY BE A FAMILY FAVORITE
can i omit the sour cream w/o consequences?
meaning i don’t have yogurt in the house either
Hi Monique, You need to use the sour cream or an appropriate substitute for these to turn out well.
These cupcakes are ABSOLUTELY DELICIOUS. I have tried countless recipes and this is the PERFECT one. I am never going to use any more recipes for vanilla cupcakes except for this!
Although I wonder…what brand of butter do you use for the frosting? My frosting’s always yellowish in color. I think it’s because of the butter I use?
Hi Mia, I either use Land o’ Lakes or the butter in bulk from Sam’s Club.
Thanks Michelle. Your website’s amazing, by the way!
Oh and I subbed plain greek yogurt for the sour cream since it’s what I had on hand. A wee bit healthier and still so good! At least I tell myself it’s healthier. :)
My 4 year old wanted to bake vanilla cupcakes and so I googled recipes and decided on yours. Let me tell you, we were not disappointed!! We all loved them and my husband says it’s some of the best frosting ever. YUM! Pinning now and thanks for sharing!!
Hi, Michelle
Can I frost the cupcakes two days before my party? Or not?
Hi Linda, I probably would only do the day before, if you need to do it ahead. Be sure to store them in an airtight container at room temperature.
Would the frosting work okay to dye? I am hosting a baby shower so wondered about dying blue :)
Hi Haley, Yes, I have dyed this frosting before, and it works great. Happy baking!
helpp? How do i make the frosting ?
helpp. How do i make the frosting! Just add all together and mix????
The instructions for the frosting are listed in the recipe above, beginning with step #4.
hi,
I need to asked someone who is more experience. I try doing frosting alot of times and it is not firm enough to make the frosting “stand up”. any idea why? thanks :)
Hi Melinda, Without seeing the recipe(s) you’ve been using, it would be impossible for me to speculate as to why, and air temperature/humidity can also be a factor. In general, though, the more sugar, the stiffer the frosting will be.
Delicious cupcakes! They turned out perfectly and are now one of my Top 10 favorites. Thanks again …
I dont have a stand up mixer. can a hand held mixer be used and get the same result?
Hi Missy, Yes, definitely!
it looks great michelle! i always thought that vanilla cupcakes with vanilla buttercream would be boring… you’re making me rethink that! thanks for the good recipe.. and do you have brown eyes???? okay, just kidding!!!!
These cupcakes were FANTABULOUS! my sister and i put chocolate chips from morsels into them! this recipe is great for chocolate and vanilla lovers alike!!!!!!!!!!!!!!!!!!!!!!<333333333333333333333
These cupcakes are really good and I freqently make them! I had just recently bought a 24 count mini-cupcake tin and I was wondering how long to bake them in that tin? I’d greatly appreciate your responce. Thanks!
Hi Brittney, I would start checking them around 8 minutes to make sure they aren’t overdone. Enjoy!
Thank you so much for sharing this recipe! It was simple, easy and delicious. I used it to make darling “Thing 1 and Thing 2” cupcakes for a baby shower and they were fantastic. Check out my website for the full post! I hope you don’t mind that I linked back to your website. I received so many compliments and requests for the recipe at the shower that I wanted to share.
Hi Lindsey, Absolutely not! Thank you for sharing!
i made these cupcakes for my little sister’s halloween party at her pre-k class last weekend and they were a big hit with the kids & teachers! because i know kids loveee to put chocolate in everything (who wouldnt?!) i added semi bittersweet chocolate chips in 1 batch (i made 2 batches of mini cupcakes) and the ones with the chocolate chips inside were their favorites! i also put in some orange & red colorings for the frosting. may i say that they were simply delicious?! thanks for sharing!!!
Made the cupcakes (different frosting) tonight and they are fantastic. Thanks for such a delicious, easy recipe!
On of my two favourite cupcake recipes thus far!
These cupcakes are delicious!!!! Made these more than a few times! the only thing I do different is add some tablespoons of vanilla pudding in the batter!
im so happy the i cing worked perfectly
any idea if this would be suitable for making rainbow cupcakes?
I have a basic vanilla recipe that I love, but when i mix the gel colours in, i think too much stirring thins down the batter too much.
Would love to try this recipe if it can withstand the stirring, what are your opinions? (:
Hi Yvonne, Although I haven’t tried it, I think these would be fine for rainbow cupcakes. If you make them I’d love to know how they turned out!
Can I substitute salted butter for unsalted butter in this recipe?
Yes, but omit the salt that is called for in the recipe.
Hi, Can you please tell me a good substitute for Sour cream for this recipe? Want to make it for my father’s birthday tomorrow. Thanks.
Hi Rida, You could substitute plain yogurt for the sour cream in this recipe.
I just wanted to say these cupcakes are absolutely DELICIOUS! i made them once before for my family, and now i am making them once again for a friends birthday. As soon as i found out she wanted cupcakes i went directly to these! You can’t go wrong! There just so good :)
I made these cupcakes with th efrosting an dthey were amazing! I love the recipe, and will use this website for everything elese! I made them for a party, and they were a huge hit! I even mixed everything by hand with a whisk! Extra workout! Thank You!
Wow! This website is the coolest! I ADORE cupcakes so finding this site was awesome. I’m actually starting up my own cupcake business with a friend which I’m so excited about!!! Keep posting! :)
Okay, so BEST VANILLA CUP CAKES I EVER TASTED!!! And these are the only vanilla cupcakes that come out absolutely perfect each time, even if my oven is messed up! HAHA I LOVE YOU FOR PUTTING THIS UP!!
What is the sour.cream for because in most vanilla Cupcake recipes don’t require sour cream?
Hi Chelsey, The sour cream helps to keep the cupcakes nice and moist.
Hi michelle,
I dont bake a lot. I am new to all these baking things so i may ask a stupid question but i am really confuse and hopefully you can help me. What is the difference bewteen icing and frosting and where i can use frosting or icing. Thank you so much.
Hi Mar, Not a stupid question! A lot of people use the terms icing and frosting interchangeably, but for me icing is usually much thinner, like a glaze, while frosting is the thick butter/powdered sugar concoction you find on top of cupcakes.
Hi, Michelle
I doing a birthday party for my girl who is 1 yr old. I am doing the cupcakes for the party so I interesting in doing your vanilla cupcakes w/ vanilla buttercream. I am so nervous because i dont bake a lot so hopefully my cupcakes can taste really good. However, i would like to know if i can add food coloring to the buttercream frosting so it can taste vanilla but be pink and green. THanks
Hi Mar, Definitely! Just add a little at a time until you get the shade of color you are going for.
These cupcakes are delicious. They are super moist, sweet enough, but not too sweet and very easy to make. I made 50 of them for a party and they were a big hit. Thanks for a great recipe.
These cupcakes are delicious!! I have a question though. Whenever I’ve made homemade icing, it has always come out slightly runny. I use pastry bags, and the shape of the frosting never holds, it always drips. Do you have any advice? Also, I use light butter – I’m not sure if that makes a difference. Thanks!
Hi Liz, The light butter could definitely be the culprit. It may not whip up the same way regular butter does. I’ve never had a problem with runny icing, and the one here is my absolute favorite. I hope you’ll give it a try!
What kind of tip do you use to frost the cupcakes like this?
Hi Amber, I use a Wilton 1M decorating tip.
I found this recipe on another site, I don’t remember where, ugh. They probably got it from here, which is most likely why I tried it. But it turns out the ingredients and measurements are half the recipe I already had. They turned out excellent! Although, I did add a lil more sour cream and half a package of vanilla instant pudding. They were so good that I didn’t want to share, but.. I did. A little bit. It hurt. But I got through. You, oh, and your blog too, are amazing! Keep it up!
Hello again, also wanted to ask if this vanilla buttercream and the chocolate buttercream are good for frosting cakes as well? Thanks!
Hi Erin, Yes you could use them to frost cakes. If you find them a little too stiff to spread nicely, just lighten them up with a little milk or cream, adding a teaspoon at a time until you get the consistency you want.
Hi Michelle. Is it ok if i add 1 or 2 teaspoon/tablespoon of cinnamon ground to the vanilla batter to have a hint of cinnamon taste?
Thanks!
Hi Nel, Sure! I would start with only 1 teaspoon, if that, and then adjust from there.
As a fellow Pittsburgher who is studying at Georgetown University, it is so great to see someone reviewing Baked & Wired! I’m a huge fan of this tiny, relaxing establishment in Georgetown! It’s about time that they get some recognition. They’re cupcakes, along with all of their other baked goods are amazing. I’m tired of all the acclaim going to Georgetown Cupcake when I could make better cupcakes at home myself! THANK YOU!
These cupcakes are just fantastic. Thanks for sharing the recipe. Sure really hope that mine turn out as good as yours. Great recipe!!
These smelled and tasted amazing. While in the oven the kitchen smelled like a bakery. Thanks for sharing a great recipe!
ok so these are now my go-to recipe for vanilla cupcakes. I made them in mini version twice. I baked them for 12 minutes each batch. I cant wait to make them in the regular size.
Delicious!! I added chocolate mousse to the center of these and it turned out delicious! My husband saw them in the fridge took one out and began to eat it and was like this is AMAZING! And my 21 month old devoured the frosting and gave me the rest as always! She loves frosting! Thank you so much for this recipe, the frosting was WONDERFUL!!
Is this the best vanilla cupcake recipe (not including the frosting) you have ever had? We are still on the search for the best vanilla cupcake recipe ever. Would love your suggestions! XOXO
I just came to say THANK YOU! I tried this recipe yesterday, it was on point and my friends loved it so much! :D
Wow! These cupcakes are fantastic. Thanks for sharing the recipe.
Thanks for the great frosting recipe. I had some vanilla and chocolate cupcakes in my freezer and just had to try the frosting! First off, the frosting was probably the best buttercream that I have ever tried and I love that it even got that little crust on it. While the vanilla/vanilla was great, the chocolate/vanilla combo was out of this world! The frosting even held up well at an outdoor concert that I brought them to and it was probably 85 in the shade. Thanks for sharing the recipe.
Hi,
Just wanted to start with – I absolutely adore your website! It truly has inspired me to start baking once again! And now that Summer is here I have plenty of time!
I wanted to ask about the frosting on these cupcakes, how did you manage to shape them that way and do you have a tutorial on your website instructing me how I could do the frosting this way?
Hi Mariam, I don’t have any tutorials on my website for frosting the cupcakes; I use a Wilton 1M decorating tip and just use a little swirling motion. Have fun!
Hello!
Michelle, I just wanted to tell you I am making these cupcakes for my daughter McKenna’s 1st birthday party. I was practicing today and they are AMAZING!!! Thank you so much for sharing! I cannot wait till the big day!
I made these for the second time this week. This time for Father’s Day with a Raspberry buttercream. DELICIOUS!!!
I baked these cupcakes today and I must say that they are just splendid. I love the icing, three ingredients and so smooth.
The cupcakes turned out great!! A friend asked me to make them for her son’s birthday (he only likes vanilla) and he loved them!
So I made these cupcakes and they were simply amazing! I recently went to baked and wired and tried the Smurfette (Fresh blueberries baked into vanilla cake, topped with lemon buttercream). I thought your recipe would be perfect for attempting a replication of the smurf and wondered if you had any advice (measurements of blueberries, lemon?) …I hear if a dense cake recipe isn’t used, the blueberries will sink to the bottom? As for the buttercream, would adding some lemon zest be enough to give it that flavor? Thanks for your rockin advice!!
Hi Clarissa, Oooh I will have to get my butt over to Baked & Wired and give this a try, it sounds fabulous! As for the amount of blueberries, the recent blueberry muffin recipe I made (which yields 12 muffins) called for 1.5 cups (https://www.browneyedbaker.com/2011/05/31/blueberry-muffins-recipe/) – you can see if you think you think that is good, or if you’d like less. I would toss the blueberries with a teaspoon or two of flour and fold them in at the end.
As for the frosting, lemon zest is great, and you could also use a splash of lemon extract. Or you could give the limoncello frosting a try from these cupcakes: https://www.browneyedbaker.com/2009/08/30/lemon-limoncello-cupcakes/.
Have fun experimenting!
Hi, I made these today. Your buttercream frosting is great. Loved it. Made vanilla, divided it and made the other half chocolate. Both really good. Now, the vanilla cupcakes…they are moist and taste really good, but you cannot turn them over and swirl them in the frosting for they fall apart or the top comes off. Sooo…still searching for perfect vanilla/yellow cake for my cupcakes. But still think you do a great job and make everything look good.
Can I make and color this frosting in advance?
hi, i just done baking this cupcake and its very yummy :) it just came out of the oven this moment and smells soooo good that i cant wait for the icing to put on before i start eating it, thank you so much for posting this..and i just love your recipes specially frosting coz thats what i cant make perfect before i see your site.
Hi there! This recipe sounds amazing and I am hoping to use it for my son’s 2nd birthday party. I would have to make them the day before though. Is there a way to store them so that they still taste fresh the next day? Could I frost them ahead of time as well or would I have to do that the morning of the party? Thanks!
Hi Lynda, Yes! I often bake them the day before, just store in an airtight container and room temperature and they stay perfectly soft and moist. The icing is the freshest if you do it the same day, but I have also done it the night before. Again, store in an airtight container.
Made these tonight, they are simply amazing. This frosting is so easy, and sooooo good. I had to stop eating it by itself to have enough left to frost the cupcakes. Thanks for proving such wonderful recipes!
I made these cupcakes last week, and thought they were wonderful! I didn’t use this frosting last time, but was wanting to try it out on a chocolate cupcake. Just wondering if this frosting stays soft or if it get a “crust” after it sits for awhie?
Hi Abby, If they sit uncovered they will crust, but if you store them at room temperature in an airtight container, it will stay soft.
Hi there… I just made the vanilla cup cakes. My whole family loved them. . I liked them myself but I was expecting a more dense cake, instead I got more of a fluffy cake. Is there a way I can make them more dense? maybe a little more like a pound cake?
Hi Maianthe, Hmm, I’ve never made cupcakes the consistency of pound cake, mostly because my preference is fluffy and moist. I imagine you’d probably need more eggs to make it denser, but I’m unsure of the proportions to other ingredients. I’d try Googling “pound cake cupcakes” or something like that.
Hey Michelle! I love your site and these cupcakes look great! I do have a question about the icing…If I frost my cupcakes and then refrigerate, do they then come out tasting like butter and have the consistency of butter? I made a Martha Stewart Swiss Meringue Buttercream recipe and after being refrigerated, it was not nearly as good as fresh. I actually had to throw it away because it ‘melted’ and wasn’t usable. Thank you for any thoughts on this!!
Hi Courtney, I actually don’t refrigerate this frosting because it will harden with all of the butter in it. I just store leftovers in an airtight container at room temperature.
Hi Michelle, do you think this frosting will hold up well to being drizzled with melted chocolate, or do you think it would melt and/or lose its’ shape? Thanks!
Hi Rashmi, I think if you were to refrigerate the cupcakes after you frost them, then drizzle with chocolate and refrigerate again to set the chocolate and store them in a cool place you would be okay.
I totally made these cupcakes in Yellow and Pink for my best friend’s birthday last weekend. They turned out AMAZING! We were at a bar, so I bribed the staff with cupcakes, and now they love me forever! Thanks for another amazing recipe!
I found this recipe and immediately went to the store for sour cream. Other than sour cream (which I usually have in the frig.) I have everything in the kitchen. It was easy and delicious. My husband who is a chocoholic said, “they are very good for vanilla”. Put it this way, I made a Chocolate cake and these great cup cakes for his birthday and he has had more cup cakes then cake! Very nice cup cake. I plan to use these for my daughter’s baby shower and mount them in flower pots as center pieces. We are having a Tea Party Shower.
Wowowowoo , these cupcakes look amazing , I love your blog :D
You are wonderful. Just made this tonight and it was the best homemade cake recipe I have ever made. Yum! The frosting turned out great too! THANK YOU!
Gorgeous cupcake. I love the butter cream frosting perfect for vanilla cupcakes just like this. This is a great recipe.
Hello.
I live in Italy and have limited access to some ingredients used for American recipes. For example, I want to make sugar cookies with royal icing; however, they don’t sell meringue powder, and I’m skeptical about using raw egg whites. Could I use your vanilla buttercream frosting for sugar cookies? Something tells me that it wouldn’t work…what do you think?
Hi Rosanna, you could definitely use the vanilla buttercream to frost sugar cookies, but you wouldn’t be able to flood it and get that smooth finish, since it has much different properties than the royal icing. That said, I’ve never turned down a sugar cookie slathered with buttercream ;-)
funny, funny because i adore everything baked and wired but gtown’s salted caramel might be my favorite cupcake in the world. glad you got to try a little bit of everything!
Just made these cupcakes and they came out AMAZING!! I’m diabetic so i used splenda in the batter and it still came out great!! They were so moist and buttery! for the icing it was great too but i added a little lemon juice for a little kick and that hit the spot =) thanks for the post it is now my go to cupcake recipe.
Awesome to know that these hold up well to a Splenda substitution, thank you so much for sharing!!
these look pretty near perfect! I love the rosette like frosting! I have to make cupcakes tomorrow, for 80….I may go this route!!! Just lovely!
Wow, 80 cupcakes! Did you use this recipe?
I made mocha cupcakes this past weekend and used this icing as the base for my espresso icing. Delightful!! :)
So glad you loved! I also used this as the base for the espresso frosting on my mocha cupcakes :)
https://www.browneyedbaker.com/2010/08/13/mocha-cupcakes-with-espresso-buttercream-frosting/
Everyone does need one in their binder, I’m still on the lookout for mine though! This looks amazing.
Hi Michelle,
Yes, please do a post on decorating cupcakes. Your’s always look amazing!
Sarah x
I have a soft spot for good buttercream icing… and your delicious photo has me drooling. Thanks for a great recipe!
I didn’t try the cupcake recipe but I did make icing. It turned out GREAT! I hate making icing from scratch, it is a very long process and normally it never turns out right for me. But your step by step instructions were so helpful! Thx :)
Yay so glad you’ve been converted to homemade icing! :)
Wow – those are gorgeous-looking cupcakes. I’m going to try to make them for my daughter’s b-day in Feb.
I made these for a party last night along with your dark chocolate cupcakes with chocolate buttercream, both were delicious! So yummy and moist – I will definitely be making these again.
What tip do you use for your icing swirl? I attempted with what I have but I think I need a basic lesson on icing, so instead I just used an icing spatula. Not as pretty but just as a good.
So happy to hear both cupcakes were a hit! I used a Wilton 1M decorating tip for the swirl. I will have to do a post on decorating cupcakes one of these days!
I made these last night for a Halloween work party. Delicious! Especially the icing. It holds it’s shape very well. I decorated with Halloween sprinkles and a candy corn pumpkin.
Yay, so glad you enjoyed these Danielle! Love how you decorated them!
I agree the best cupcakes are the simplest and everyone needs to have a basic vanilla recipe cupcake ! Looks delicious
These look amazing!! Absolutely loved the CHOCOLATE buttercream recipe you posted a little bit ago, SO i know the vanilla one will not disappoint!! Thanks!!!
So happy to hear you enjoyed the chocolate buttercream Anne!
Always love having vanilla cake/cupcake recipes and your buttercream looks so pretty. Both recipes will be tried out in my house! Thanks for posting.
I love vanilla; these look amazing! I can’t wait to try that frosting!
Awesome! I am printing out your cupcake recipe..I have yet to find the perfect one.
OMG I’m gonna make these this weekend. I am going to double the recipe, and I hope it will still come out the same. Please oh Please share how you get that lovely dolop on top of the the little cake. Thank you, and I’m looking forward to the red velvet one coming soon. Hopefully it will have cream cheese frosting…
Hi Beth, I use a Wilton 1M decorating tip and just swirl away!
Michelle, everything you touch turns to gold. I wish my simple vanilla cupcakes looked this good!
Aw you are too sweet. I’m sure your cupcakes look fabulous!
What a great classic- I love vanilla cupcakes! Yours turned out so pretty, too!
Vanilla on vanilla is my kind of cupcake! They’re cute looking too!
My husband and I were just talking about our favorite cupcakes the other day, and when I said mine were vanilla flavored with vanilla frosting, he looked at me like I had a third eye! These will always be the best cupcake to me – classic, simple and super delicious! Thanks for sharing, Michelle.
Can’t wait to try some of your recipes! I don’t bake often due to me eating all of the product but still need to try your chocolate with peanut butter frosting. I almost never make vanilla anything due to my love of chocolate but this is good to have on hand. As for red velvet, I’m not from the South and still don’t understand the fascination with it. It’s not chocolate, it’s not vanilla…what the heck is it? Can’t wait to see what the explanation is in next post. I’ve tried to make it, I’ve tried buying it…still don’t get it. It’s like the red-headed stepchild of cakes to me. Anyway, the holidays are now upon us and it’s time to bake! Thanks for your fabulous site!
A classic combo. Well done! I am going to DC next weekend and checking out DC cupcakes, too!
Liz, definitely check out Baked & Wired too!
Yay for Baked and Wired! They are a million times better than Georgetown Cupcake and there’s never a line!
Those look so gorgeous. I love cupcakes. They are so elegant and you can just taste the light cakey sweetness when looking at beautiful pics such as yours. Great job.
I’m with Raven… I’m not certain how much of the frosting would actually make it to the cupcakes! An excellent recipe to have on hand for those “I need a good cupcake” occasions!
What gorgeous cupcakes! The buttercream frosting just sounds like it is to die for! That would be so dangerous if I ever put those on cupcakes or if the icing ever actually made it TO the cupcakes haha, yum
Vanilla power!!!!! \m/ :D
I have been thinking about cupcakes non-stop recently! These are going on the list – beautiful :)
when i was in dc last month, i tried going to georgetown cupcakes but the line was so long that we just headed over to baked and wired. i loved it! the cupcakes were amazing! i had a peach cupcake with almond frosting and it was TO DIE FOR.
Oooh peach and almond sounds delicious! I don’t remember seeing that option when we were there!
The owner of Baked and Wired is my husband’s cousin, Theresa. I’m glad you enjoyed it. She’s a Midwest girl at heart (and by birth) and many of the recipes she uses are modified from her family. Your cupcakes look very yummy.
Hi Barbara, So neat to hear your connection to Baked & Wired and the background of the recipes! Small world! Maybe you can snag me a “behind the scenes” pass sometime :)
I’ve not been “behind the scenes” myself, as I’m in Ohio and she’s in, well, Georgetown, but Theresa is as nice as she can be — she has her hands in everything there. I’m sure if you just ask, she would be happy to show you around. She’d love to read your post. I’ll pass it on to her mom, who, I’m sure, will pass it on to her.
Aw thanks Barbara, I will have to try to touch base with her the next time I’m in the area. And thank you for passing along the post, I hope she appreciates it! :)
Hi Michelle, I’m so happy that you posted a really good looking vanilla cupcake with vanilla frosting, it’s one of my favorite cupcakes! I’ve never done a vanilla frosting without milk or cream, what’s the difference with just vanilla on it?
Hi Ram, Not much of a difference. I have made frostings with cream, but usually only a tablespoon or two, so I can’t tell much of a difference at all.
I completely agree, I thought Georgetown Cupcakes were so over rated and I was completely disappointed! And at 2.75 a cupcake I was expecting something that would knock my socks off! The cake was so dry with very little taste. I can’t wait to try this recipe!
If you ever find yourself back at Georgetown Cupcake, call ahead to make an order. It allows you to skip the line! But I’m so glad to hear you preferred Baked & Wired – it’s my favorite pick in the area!
Vanilla/vanilla is always one of my favorite cupcakes. But, I’m so excited to see your red velvet recipe! I have a long history of shouting at Yankees that Red Velvet is NOT A CHOCOLATE CAKE, dernit! This makes me disproportionately interested in any appearance of red velvet. More of my thoughts on the matter here: http://darbyoshea.wordpress.com/2010/03/28/march-cake-dans-birthday/
YAY! I’m so glad you liked Baked&Wired – I’ve lived in DC for ages, and I always tell people to go there instead of G’town Cupcake :) Their cupcakes are bigger and they have more frosting (which is my favorite part of any cake)
I followed your recipe fr the frosting to make an almond frosting and it worked perfectly! just take away the vanilla and add almond extract! Thank you is wonderful!
-Amalia
http://buttersweetmelody.wordpress.com
Oooh great idea Amalia, thanks for sharing!
Can you adapt this for a full cake? Looking for a good cake recipe for my daughter’s princess-themed birthday cake. This looks delicious!
Hi Holly, I haven’t, but I don’t see why you couldn’t. I think you would probably want to double the recipe and make two 8″ or 9″ cakes.
I used half of this recipe to make a 4 inch cake yesterday, it turned out great, however it took almost double the oven time, about 40 minutes!!
These cupcakes looks so yum…. well looking forward for the red velvet cupcakes.. thanks for taking into consideration the request..
these are gorgeous… I really need a frosting lesson… this frosting looks like you have a REALLY BIG tip that made one big plop instead of swirling around… how DID you do it?? :D
Instead of swirling it around, you place the tip on the middle of the cupcake, and keep the pressure on the pastry bag until the icing is big enough for you. :)