Fluffy Vanilla Cupcakes That Always Turn Out Just Right
There’s nothing “basic” about a truly good vanilla cupcake. Soft, buttery, and topped with creamy frosting, these cupcakes are a blank canvas for celebrations—or for no reason at all. Whether you dress them up with sprinkles or keep it simple, they deliver that nostalgic, bakery-style flavor that everyone loves.
Why These Vanilla Cupcakes Work
These cupcakes are soft without being too airy, rich without being heavy, and perfectly sweet. The recipe uses everyday ingredients and comes together quickly, so you can whip them up for birthdays, parties, or a cozy weekend bake.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
- ¼ cup sour cream or plain Greek yogurt
For the Frosting:
- 1 cup unsalted butter, softened
- 2 ½–3 cups powdered sugar
- 1 tablespoon vanilla extract
- 1–2 tablespoons milk or cream
- Pinch of salt
Instructions
1. Preheat and Prep
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix the Dry Ingredients
In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar
In a large bowl, cream butter and sugar until light and fluffy (about 2–3 minutes). Add eggs one at a time, mixing well. Stir in vanilla extract.
4. Combine
Mix in half of the dry ingredients, then the milk and sour cream. Add the remaining dry ingredients and mix until just combined—don’t overmix.
5. Fill and Bake
Divide batter evenly among cupcake liners (about ⅔ full). Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
6. Make the Frosting
Beat softened butter until creamy. Gradually add powdered sugar, vanilla, milk, and salt. Beat until smooth and fluffy. Pipe or spread onto cooled cupcakes.
Tips for Success
- Use room temperature ingredients for smooth batter and even baking.
- Add sprinkles before baking or on top of the frosting for fun.
- Store leftovers in an airtight container at room temp for 2 days or in the fridge for longer.
Serving Ideas
- Top with berries, crushed cookies, or edible flowers
- Swap vanilla frosting for chocolate or strawberry for variety
- Mini versions make great party bites
Final Thoughts
These vanilla cupcakes are the kind of treat that works for anything—from birthdays to “just because.” They’re soft, sweet, and so easy to make that you’ll never reach for a box mix again.
Stick around—every visit tastes better than the last at The Buttered Bliss.
