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Easy Vanilla Cupcakes

Easy Vanilla Cupcakes

Soft, classic vanilla cupcakes with a tender crumb and rich vanilla flavor—perfect for any frosting and every celebration.
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Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 12

Ingredients
 

Main Ingredients

  • 1.5 cup all-purpose flour
  • 0.9 cup granulated sugar
  • 1.75 tsp baking powder aluminum-free if possible
  • 0.375 tsp fine salt
  • 0.48 cup unsalted butter softened to room temperature
  • 3.6 oz eggs about 2 large eggs, room temperature
  • 1.75 tsp pure vanilla extract
  • 0.25 cup sour cream full-fat, room temperature
  • 0.6 cup whole milk room temperature

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
  • Whisk flour, baking powder, and salt in a medium bowl.
  • Cream butter and sugar with a mixer until pale and fluffy, 2 to 3 minutes.
  • Beat in eggs and vanilla until smooth, scraping the bowl once.
  • Mix in sour cream on low just until combined.
  • Add dry ingredients in two additions, alternating with milk. Mix on low until just blended.
  • Divide batter among liners, filling each about two-thirds full.
  • Bake 17 to 19 minutes, until a toothpick comes out clean or with a few moist crumbs.
  • Cool in pan 5 minutes. Transfer to a rack and cool completely before frosting.

Notes

For a fun twist, swap 1 tsp vanilla with 1 tsp almond extract, or fold in 1/3 cup sprinkles. Store cupcakes (unfrosted) airtight at room temperature up to 2 days, or freeze up to 2 months.
This recipe is an original creation inspired by classic Easy Vanilla Cupcakes flavors. All ingredient ratios and instructions are independently developed.