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–+ servings
Vanilla cupcakes with vanilla buttercream swirled on top.

Best Vanilla Cupcakes

Karissa Parrish
These are the best vanilla cupcakes that are both easy to make and are very vanilla-forward in flavor. The cupcakes are fluffy, moist, and are topped with my favorite vanilla buttercream!
4.64 from 11 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

Ingredients:
 
 

Vanilla Cupcakes

  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup sugar
  • ⅓ cup vegetable oil (or canola)
  • 1 large egg, room temperature
  • 1 large egg white, room temperature
  • ¼ cup yogurt (plain or vanilla)
  • 2 teaspoons vanilla extract
  • ½ cup milk, room temperature

Vanilla Buttercream

  • 1 cup unsalted butter, room temperature (2 sticks)
  • 3 cups powdered sugar
  • 2 tablespoons heavy whipping cream
  • 2 teaspoons vanilla extract

Instructions:
 

  • Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.

Vanilla Cupcakes

  • In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, whisk together the sugar, oil, egg, egg white, yogurt, and vanilla extract until combined.
  • Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined (be careful not to overmix).
  • FIll each cupcake liner ⅔ of the way full (just under 3 tablespoons of batter) and bake for 15-20 minutes. Use a toothpick to check the centers for doneness and let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.

Vanilla Buttercream

  • In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (about 1-2 minutes). Add the powdered sugar, heavy whipping cream, and vanilla extract and mix on low speed until combined (about 30 seconds).
  • Then increase the speed to high and beat for another 1-2 minutes (frosting should be light and creamy).
  • Frost the cooled cupcakes. I placed the frosting in a piping bag and used the Wilton 1M piping tip.
  • Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days.

Notes:

Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture. If you don't, the cupcakes texture will be off.
Cupcake Batter: Fill the cupcake liners ⅔ of the way full, which is just under 3 tablespoons of batter.
Vanilla: In order to have the best vanilla flavor, be sure to use pure vanilla extract.

Nutrition

Serving: 1cupcakeCalories: 424kcalCarbohydrates: 55gProtein: 4gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 47mgSodium: 163mgPotassium: 36mgFiber: 0.4gSugar: 42gVitamin A: 515IUVitamin C: 0.04mgCalcium: 35mgIron: 1mg
Keyword basic vanilla cupcakes, the best vanilla cupcakes, vanilla buttercream, vanilla cupcakes
US Customary - Metric
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