Vanilla Cupcakes with Vanilla Buttercream

Light, fluffy, and full of vanilla flavor, these homemade vanilla cupcakes are easy to make and full of REAL ingredients!

Around here, the preferred flavor of cake is, by far, chocolate. But I am a vanilla cake and vanilla frosting girly. I prefer vanilla over chocolate always, with everything, so this tracks.

For the longest time, I could not figure out a good homemade vanilla cupcake recipe. Chocolate cupcakes were easy to figure out. But I was struggling to get the right amount of vanilla flavor with a light and moist crumb. They always seemed to be dry, and to be honest, a boxed vanilla cake is so good. There is just something about that strong, fake vanilla flavor that is nostalgic and hits the spot every time.

Well, I worked on it and worked on it and figure it out. These homemade vanilla cupcakes are really so good. They are a moist and fluffy and have the perfect amount of vanilla. They also bake up perfectly as a cupcake which is always a plus.

This recipe is our go to for birthdays, Mother's Day, really any occasion that doesn't require a chocolate cake!

Details and Tips!

These cupcakes are truly easy to whip up. There seems to be a lot of steps, but honestly, they are easy. Cakes just require specific steps in order to achieve the best texture and bake. So take your time and follow the steps. Find the enjoyment in making something so delicious. It should be relaxing and fun!

Take the time to get your cold ingredients to room temperature. I know it seems like an unnecessary step but it really helps the cake mix together so well. If some ingredients are cold, you run the risk of the batter seizing up instead of mixing up into a super smooth batter.

If you are looking for a new muffin tin, the Greenpan muffin tins are amazing. They are non-toxic, non-stick, and really pretty. I am using the sage color here but they are all so pretty. You cannot go wrong! Click here to check them out!

What you need!

• all purpose flour
• baking powder - aluminum free, please!
• salt
• heavy cream
• sour cream or greek yogurt - get the full fat stuff, it will add even more moisture to your cake!
• vanilla extract
• almond extract
• unsalted butter
• avocado oil - you need a neutral oil here, no seed oils.
• raw sugar
• eggs - I have been using extra large eggs in my baking and I am telling you, the recipes have been turning out so well. Large works too!
• Fluffy Vanilla Buttercream

Looking for more recipes?

Customize!

You can add things to this batter if you want a chocolate chip cupcake, a confetti cupcake, whatever you want! You can obviously also add food coloring if you are wanting them to be a certain color for an event. Have fun with them!

Lastly, you can make these into any shape you want. We love cupcakes around here but this recipe will also make a 9 inch square, three 6 inch rounds, or two 9 inch rounds. The cake is very sturdy and easy to frost if you are wanting to do a fully decorated, round cake. You will simply need to adjust your cooking time slightly depending on the size you choose.

Enjoy!

Homemade Vanilla Cupcakes with Vanilla Buttercream Frosting

These vanilla cupcakes are so easy to make and so yummy. They are moist and fluffy, and a little nostalgic from the boxed vanilla cake we have all had a few too many times!

For the cupcakes

• 1 3/4 cup all purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 cup heavy cream (room temperature)
• 6 tablespoons sour cream (full fat, greek yogurt will work too)
• 2 teaspoons vanilla extract (pure, not imitation )
• 1/2 teaspoon almond extract
• 1/2 cup unsalted butter (room temperature)
• 1/4 cup avocado oil
• 1 cup raw sugar
• 2 eggs (large or extra large, room temperature)

For the frosting

• 1 cup unsalted butter (room temperature)
• 4 cups powdered sugar
• 2 tsp vanilla extract
• salt (just a pinch! )
• 3-5 tablespoons heavy cream

For the cupcakes

1. Preheat oven to 350 degrees. Prepare your muffin tins by adding the liners. Set aside.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. In a large measuring cup or bowl, whisk together the heavy cream, sour cream, and extracts.

4. Using a stand mixer fitted with the paddle attachment, mix the butter and oil together until light in color. This will take just a couple of minutes. Slowly add in the eggs one at a time, making sure each is incorporated before adding the next. Scrape down the sides of the bowl every so often to make sure everything is getting incorporated well.

5. Reduce the speed to low and add in the dry ingredients and wet ingredients, in 2 additions, alternating between the two. Once the first addition is just barely mixed in, add the next, and so on until everything is in. Do not overmix the batter.

6. Using a large scoop, distribute the batter into the lined muffin tins.

7. Bake for 20 minutes or until a toothpick inserted into the middle comes out almost clean, a few crumbs are perfectly acceptable.

8. Let cool for 5 or 10 minutes in the muffin tin and then remove them and place them on a wire rack to cool completely.

9. Top with Fluffy Buttercream.

For the frosting

1. In the bowl of a stand mixer fitted with the paddle attachment, whip the butter for 2-3 minutes until it is nice and fluffy.
2. Add in the powdered sugar, vanilla, salt and 3 tablespoons of heavy cream.
3. Starting on low, mix everything together. Once the powdered sugar is starting to mix into the butter, increase the speed to medium and mix until light and fluffy.
4. Add heavy cream a tablespoon at a time for desired consistency.

If wanting a round cake, bake at 350 degrees and start checking for doneness around 22 minutes. If wanting a 9 inch square cake, start checking for doneness at 3o minutes. 

These will last for 3 days or so in an airtight container. They are also great to make ahead and freeze, unfrosted. 

Dessert

American

More recipes to check out!