The Best Vanilla Cupcakes

The only vanilla cupcake recipe you’ll ever need.

Bring on the sprinkles!

If you’re looking for the perfect vanilla cupcake, look no further. These are light as air, fluffy, and full of rich vanilla flavor. They have that nostalgic box cake mix taste, but are easily made from scratch. Topped with creamy vanilla buttercream, these cupcakes are my absolute favorite. Finish them off with colorful sprinkles and serve them up at your next party. Or a Wednesday! There are no rules here.

Made with cake flour, these cupcakes have the softest crumb ever, like the texture of a unicorn cloud. I’ve never actually felt a unicorn cloud, but I’d imagine it feels like these cupcakes. Sour cream gives them a slight tang, just enough to balance the sweetness. And my favorite part, the vanilla flavor comes from clear vanilla extract. Normally I don’t recommend clear vanilla extract, but in this case, it creates that box cake flavor that reminds me of a classic childhood birthday cake. I just love it.

To make these cupcakes, I use the reverse creaming method. Don’t be intimidated, it’s easy. You simply cream in reverse, starting with the dry ingredients and butter, and ending with the milk and eggs. This method makes for a light, soft, springy cake. The key to reverse creaming is making sure your butter is at room temperature. I’d recommend leaving it out for about 2 hours before baking so it’s soft to the touch.

Chocolate buttercream would be wonderful on these cupcakes as well, but classic vanilla on vanilla never goes out of style.

The Best Vanilla Cupcakes

* Makes 12 cupcakes

• 1/2 cup whole milk, at room temperature

• 1/8 cup sour cream, at room temperature

• 1 1/4 cups cake flour

• 3/4 cup granulated sugar

• 1/2 tablespoon baking powder

• 1/4 teaspoon kosher salt

• 1/2 cup (1 stick) unsalted butter, softened and diced into small pieces

• 1 teaspoon clear vanilla extract

• 2 large eggs, at room temperature

1. Preheat your oven to 350°F. Fill a cupcake pan with paper liners. Set aside.

2. In a small bowl, whisk the milk and sour cream together till combined. Set aside.

3. In the bowl of a stand mixer, combine the cake flour, sugar, baking powder, and kosher salt. On low speed, mix for 20 seconds to combine.

4. Add the softened, diced butter, vanilla, and 1/2 of the milk and sour cream mixture. Mix on medium speed until the dry ingredients are moistened, about 1 minute. Scrape down the bowl well, from top to bottom.

5. Add the eggs to the remaining milk and sour cream mixture. Whisk to combine. With the mixer running on medium speed, add the egg mixture in 2 additions, mixing for about 15 seconds after each addition, and scraping down the bowl in between. Mix for another 20-30 seconds till fully combined. It’s ok if there are some small lumps in the batter.

6. Fill each cupcake liner 2/3 full. I use an ice cream scoop to ensure evenly sized cupcakes. Bake on center rack for about 17-18 minutes, till a center tester comes out clean. Allow the cupcakes to cool on a wire rack. Make sure they’re cooled completely before frosting.

Fluffy Vanilla Buttercream

Makes about 2 cups

• 1 cup (2 sticks) unsalted butter, at room temperature

• 3 cups powdered sugar

• 2 tablespoons heavy cream

• 1 teaspoon clear vanilla extract

• pinch of kosher salt

• sprinkles (optional)

1. In the bowl of an electric mixer, cream the butter for 3 minutes, till light and fluffy.

2. Add the powdered sugar, one cup at a time, mixing well after each addition.

3. Add the cream, vanilla, and kosher salt to taste. Mix for another 3 minutes till light and fluffy.

4. Apply a generous swirl to each cupcake and top with sprinkles, if desired.

Enjoy!