Classic Vanilla Cupcakes with Vanilla Buttercream
These classic vanilla cupcakes are soft, fluffy, and full of rich vanilla flavor. Topped with silky vanilla buttercream, they’re the perfect staple cupcake recipe for any occasion.
Equipment
- Cupcake pans
- Cupcake liners
- Mixing bowls
- Kitchen scale (optional)
- Measuring cups and spoons
- Liquid measuring cup
- Whisk
- Stand mixer with whisk and paddle attachment (or hand mixer)
- Spatula
- Cookie scoop (optional)
- Piping bag and star piping tip (optional)
Ingredients
Cupcakes:
- 1 1/2 cups (184g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons (85g) unsalted butter, room temperature
- 2 tablespoons (28g) canola oil
- 1 cup (200g) granulated sugar
- 2 egg whites (60g)
- ¼ cup (68g) sour cream, room temperature
- ¼ cup (64g) whole milk, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon vanilla bean paste, optional
Buttercream:
- 1½ cups (339g/3 sticks) unsalted butter, softened
- 1 lb. (453g) powdered sugar (3-4 cups)
- 1 tablespoon heavy cream, warm
- 1 tablespoon light corn syrup
- 2 teaspoons vanilla extract
- 1 teaspoon vanilla bean paste, optional
- ¼ tsp salt
Instructions
Cupcakes:
- Preheat the oven to 350°F. Line two cupcake pans with paper liners. This recipe makes about 18 regular-sized cupcakes or 9 jumbo cupcakes.
- In a medium bowl, whisk or sift together the flour, baking powder, baking soda, and salt. Set aside.
- Next, prepare the wet ingredients. In a liquid measuring cup, whisk together the milk, sour cream, and vanilla bean paste until smooth and combined. Set aside.
- In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter, canola oil, and granulated sugar on medium speed until light and fluffy, about 3 minutes.
- Reduce the mixer speed to low and add the egg whites one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Add about one-third of the dry ingredients and mix until mostly combined, then add half of the wet ingredients and mix until just incorporated. Repeat with another third of the dry ingredients, then the remaining wet ingredients, finishing with the final third of the dry ingredients. Mix just until combined. Scrape down the sides and bottom of the bowl and give the batter a final gentle mix by hand to ensure everything is evenly incorporated.
- Using a cookie scoop or spoon, fill each cupcake liner about ⅔ full. Bake for about 15 minutes, or until the tops spring back when lightly touched and a toothpick inserted into the center comes out with a few moist crumbs.
- Let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely before frosting.
Buttercream:
- In a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the softened butter on medium-high speed until smooth, creamy, and slightly lighter in color, about 3–4 minutes.
- Turn off the mixer and add the powdered sugar. Mix on low speed until combined, then increase to medium-high and whip for another 2–3 minutes until fluffy and pale in color. Scrape down the sides and bottom of the bowl. If using a stand mixer, switch to the paddle attachment.
- Add the corn syrup, vanilla bean paste, and salt. Mix on low speed until smooth.
- Warm the heavy cream in the microwave for 5–10 seconds until just warm. With the mixer running on low speed, slowly pour in the cream and mix until smooth and silky, about 2–3 minutes.
- Frost the cooled cupcakes with buttercream using a piping bag fitted with a large star tip, or spread the frosting with an offset spatula. (See the post above for piping tips.)
Notes
- Storage: Store the frosted cupcakes in an airtight container for 1-2 days at room temperature or up to 5 days in the refrigerator. Unfrosted cupcakes can be frozen for up to 2 months. The buttercream can be stored in an airtight container in the fridge for up to 5 days, and can be frozen for up to 3 months. Allow to come to room temperature and re-whip before using.
- If you don’t have vanilla bean paste, substitute it with an equal amount of vanilla extract.
- Use a 3-tablespoon cookie scoop to portion the batter evenly into the cupcake liners.
- This recipe makes more than enough buttercream for generously frosted cupcakes. If you prefer a lighter amount of frosting, the buttercream recipe can be halved.