This post may contain affiliate links. Please read our privacy policy.
Don’t overlook the classics! These vanilla cupcakes are sweet and tender and full of vanilla flavor. Top them with your favorite frosting for the perfect treat.
I know that everyone is all about flavored cakes and cupcakes: chocolate, lemon, strawberry, peanut butter…the list goes on.
But don’t overlook vanilla!
If you don’t think vanilla cupcakes are anything special, then you don’t know what you’re missing. If you use really good vanilla and know how to make a super tender cake, you are in for a real treat!
So don’t sleep on this vanilla cupcake recipe. I can promise it’ll make you ask for vanilla cupcakes all of the time.
THE BEST VANILLA CUPCAKE RECIPE
Don’t let anyone tell you that vanilla is “boring.” That probably just means they haven’t had a good vanilla cake or cupcake before!
The truth is that vanilla cupcakes are a classic, and when they are done right they can be really flavorful on their own or make a great slate for pairing with your favorite frostings and fillings (see “frosting and filling ideas” below).
These vanilla cupcakes are tender, moist, and packed FULL of vanilla flavor thanks to both a vanilla bean (or vanilla bean paste) and vanilla extract. They will totally make you rethink how you see vanilla!
HOW TO MAKE VANILLA CUPCAKES
If you’ve made my funfetti cupcakes, this recipe might look familiar to you. That’s because they’re really similar!
The funfetti version obviously includes sprinkles, while the vanilla version includes two different types of vanilla!
Ingredients you’ll need
This vanilla cupcake recipe is simple, but that just means that all of the ingredients are important!
Cake flour: Cake flour makes for a super tender crumb. I really like Swan’s Down cake flour, but you can also use my cake flour substitute if you don’t have any on hand. Make sure you also know how to measure flour properly before starting.
Baking powder: Baking powder is our leavening for this cupcake recipe.
Kosher salt: I usually use kosher salt in this recipe, although I have also used fine sea salt. Check out my guide on the types of salt for more info.
Whole milk: I prefer to use whole milk in this recipe, but you could probably use a non-dairy milk substitute just fine.
Vanilla bean or vanilla bean paste: Is there anything better than seeing little flecks of vanilla bean in a recipe? If you don’t have vanilla beans, feel free to use your favorite vanilla bean paste in this recipe instead.
Vanilla extract: We want tons of vanilla flavor in these cupcakes, but let’s be real: vanilla beans can be pretty expensive. So I like to use one vanilla bean or a bit of paste for those gorgeous vanilla bean flecks and combine it with vanilla extract to boost that flavor.
Make sure to use a really good quality vanilla extract in these cupcakes, though. Don’t use artificial vanilla here!
Unsalted butter: Make sure your butter is at room temperature before you get started. Learn how to bring butter and eggs to room temperature.
Granulated sugar: Granulated sugar gives us the sweetness we need in these cupcakes. They’re just sweet enough to balance well with a sweeter frosting.
Egg whites: For this recipe, we are just going to use the whites of the eggs, not the yolk. Beating the egg whites and folding them into the batter helps to lighten the batter and make for a tender cupcake.
Making this recipe
This recipe makes 24 cupcakes, so line two standard cupcake pans with paper liners.
To prep the dry ingredients, sift the flour, baking powder, and salt into a bowl.
To prep the wet ingredients, whisk the milk and vanillas together in a measuring cup.
Using a mixer, beat the butter and sugar together for about 3 minutes, until light and fluffy. Alternate adding the flour mixture with the milk mixture, beginning and ending with the flour. Mix until just combined after each addition.
Beat the egg whites with a hand mixer on medium-high speed until stiff peaks form.
Stir ¼ of the egg whites into the batter. This helps to lighten the batter so we can fold in the rest of the whites.
Gently fold in the remaining whipped egg whites, one half at a time, by cutting the spatula down the middle to the bottom of the bowl, then sweeping it around, up and over. Turn the bowl 90 degrees and repeat until no streaks of egg whites remain.
Divide the batter between the prepared cupcake tins and bake for 18-24 minutes. Let the cupcakes cool completely before decorating.
FROSTING AND FILLING IDEAS
These classic vanilla cupcakes make a great base for adding all of your favorite fillings and frostings. These cupcakes bake up just the perfect height for topping with a beautiful swirl of frosting.
Some of my favorite classic frostings include my homemade buttercream frosting, homemade chocolate frosting, and strawberry frosting.
But don’t be afraid to get creative with your frosting flavors! The lemon-lime frosting from my lemon-lime cupcakes or the nutella frosting from my banana nutella cupcakes are two great examples. Cinnamon frosting would also be delicious!
And don’t forget about filling your cupcakes! Some of my favorite fillings include:
- Microwave lemon curd
- Strawberry jam (or your favorite jam or preserves flavor)
- Strawberry pie filling (cut the berries into small pieces if using it as a cupcake filling)
- Nutella
- Peanut butter
You can also use any flavor of frosting as a cupcake filling as well.
STORAGE AND FREEZING
Store undecorated vanilla cupcakes at room temperature in an airtight container for up to a day before frosting. You can also freeze them, tightly wrapped in a zip-top freezer bag, for up to 2 months before decorating.
Store decorated cupcakes in the refrigerator for up to 3 days. If you are using a buttercream frosting and your house is not too warm, you can store them at room temperature for up to a day.
Classic Vanilla Cupcakes
Equipment
Ingredients
- 2 ¼ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 ¼ cups whole milk room temperature
- 1 tablespoon vanilla bean paste
- 2 teaspoons pure vanilla extract
- 12 tablespoons unsalted butter at room temperature
- 1 ½ cups sugar
- 4 large egg whites room temperature
Instructions
- Preheat the oven to 350°F with a rack in the center. Line two standard cupcake pans with paper liners.
- In a large bowl, sift together the flour, baking powder and salt.
- In a measuring cup, combine the milk, vanilla seeds or paste, and vanilla extract.
- In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the butter and sugar at medium speed for 3 minutes, or until the butter and sugar are very light and fluffy. Add 1/3 of the flour mixture, beating on low speed. Beat in half of the milk mixture, then beat in half of the remaining dry ingredients until well incorporated. Add the rest of the milk, beating until the batter is fully incorporated and smooth, then add the last of the dry ingredients, beating until the ingredients are thoroughly combined.
- Add the egg whites to a medium bowl and beat with a hand mixer on medium-high speed until stiff peaks form.
- Gently stir ¼ of the whipped egg whites into the cupcake batter with a rubber spatula until no streaks of egg whites remain. This will help lighten up the batter. Gently fold in the remaining whipped egg whites, one half at a time, by cutting the spatula down the middle to the bottom of the bowl, then sweeping it around, up and over. Turn the bowl 90 degrees and repeat until no streaks of egg whites remain.
- Use a large scoop or ¼-cup measure to distribute the batter between the 24 muffin wells, filling each well 2/3 full.
- Bake for 18-24 minutes, or until a toothpick inserted into the centers comes out clean. Cool on a wire rack completely before topping with desired frosting and decorating.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! Is it possible to use both egg whites and egg yolks as well. And substitute whole egg for evaporated milk? Thanks
Hello! I haven’t attempted this recipe with this substitution, so I am not sure of the result. If you happen to give it a try, I’d love to know how they turned out. Thanks so much for stopping by.
-Jamie
Hi! Sorry, I mean evap milk instead of whole milk? Thanks
Hi! I am looking for a frosting as well that is good in piping flowers. Please advise. Thanks.. I’ve used your chocolate cake recipe and it is delicious.xx
I just found your website and although I read many of the reviews, I didn’t see a question regarding what I was thinking about… In the recipe, once the last of the flour is added, it says to beat for 2 more minutes until batter is aerated. In all my years of baking, I notice that all the recipes state to only mix until flour is incorporate and to NOT over mix the batter. So, I was a bit surprised to see that the batter should be mixed another 2 minutes after the flour. Is this an error? I want to try your recipe and would like to make sure before I do. Thank you!
Not an error, I promise, they’ll be delicious!
This is a beautiful cake recipe. I’m a baker, but haven’t quite found “the one” when it comes to a nice vanilla cake. This is very different from my standard yellow vanilla cake, but it’s SO much better. This is it! This is the one! Thank you so much for sharing your gift with the world!
So happy to hear you enjoyed the recipe, Laura! Thanks for stopping by an leaving your feedback!
-Jamie
Is it possible to replace the butter with canola oil? I need to make a (slightly) healthier birthday cake for my father in law, and this is already my favorite recipe using egg whites only!
Kaleigh-
I have not tried this, so I would definitely give it a trial run before his birthday. Let me know how it goes. Thanks for stopping by.
-Jamie
Good morning!
So I’m absolutely in love with your chocolate cake recipe I just can’t get enough! However I still struggle with a good vanilla cake recipe. I have tried countless recipes and each time the result to me just tastes like flour and doesn’t have a nice seeetness to the cake? Can you help me? Lol. How would I make the cake more sweet? I’m going to try this one tonight but I notice there isn’t a lot of sugar in comparison to flour so it makes me nervous too lol. I loveeeee your chocolate cake so to have a vanilla to compare would be amazing!!
This one is by far and away my favorite. I find it to be perfectly sweet, especially if you are adding frosting. I promise, you’ll love it!
-Jamie
Made these for my daughter’s 5 year-old birthday, yum! Wanted to do an encore, but now in a 9×13 form. Do you think it could work? How long do you think I should bake it for? Butter snd flour the pan, line it with parchment? Thanks!
I’m so glad you enjoyed them, Linda! I’m concerned this recipe might not be enough for a 9×13 pan….I think it might be a little thin. If you want to give it a try, maybe bake it for about 15 minutes and check? I’ve never tried this recipe in a 9×13 pan, so I don’t know how to give you the best advice. Let me know your outcome if you give it a try!
I tried to make from recipe above but when it comes out from oven bottom part was uncooked nd top part was hard i dont understand what mistake i did. Can you help me with possible reasons.
Hi, Sagar! What size pan did you use? I think it may have been to small. Let me know if this helps!
I made a cake instead of cupcakes. I used 2 ( 9″) round cake pans. My cakes came out very thin and I was wondering if you know what might have went wrong.
Hi, LeeAnn! I would check the expiration date of your baking powder and see if that might be the culprit. I hope this helps!
How much Is 3 sticks of butter in cups? Where I live we don’t butter is sticks
Hi, Esha! Three sticks of butter is 1.5 cups. I hope you enjoy the cupcakes!
Hi,
I was wondering if I could make the icing a day before and then use it the next day? Or do I have to make icing the same day I make the cupcakes?
Thanks!
Hi, Rufaida! I think you could definitely make this icing a day ahead. Let me know how it goes!