Vanilla Cupcakes

Think vanilla cupcakes are boring? Think again! We’ve come up with the perfect vanilla cupcake recipe that’s full of flavor, boasts a dreamy texture, and is anything but plain.

We use the reverse creaming method to make this cupcake batter, which is a simple mixing technique that gives these cupcakes an incredibly soft and moist texture while still being light. We love these for their flavor, too! A healthy dose of vanilla extract, just the right amount of sweetness, and a touch of almond extract make these vanilla cupcakes taste bakery-worthy. In fact, these are so delicious and easy to make, you might just trick yourself into thinking you actually picked these up from your local bakery.

Learn how to make vanilla cupcakes. This recipe makes about 12 cupcakes, so if you're expecting a bigger crowd, you can double, even triple, the recipe.

Ingredients for Vanilla Cupcakes

Classic baking ingredients are used to make this vanilla cupcake recipe, but a few are extra important for getting the just-right texture and flavor. Here's what you'll need:

• Cake flour: We like cake flour for this recipe so that the final cupcakes are fluffy and light. Make sure you sift the flour before measuring.
• Granulated sugar: Adds sweetness and helps with browning.
• Baking powder and baking soda: These leavening agents guarantee the cupcakes are fluffy and tall.
• Kosher salt: Balances the sweetness of the cupcakes.
• Unsalted butter: Adds richness, moisture, and flavor. Make sure the butter is softened properly so it incorporates into the dry ingredients easily.
• Eggs: These should also be at room temperature. They help give the cupcakes a lift.
• Vegetable oil: Lends moisture to the cake so they stay fluffy and tender, even after sitting for a day or two.
• Sour cream: Make sure this is at room temperature. It helps activate the leavening agents and provides richness.
• Vanilla extract: An essential baking ingredient for enhancing all the flavors.
• Almond extract: This extract is optional but recommended. It helps bolster the vanilla flavor of the cupcakes and lends a "bakery" flavor you don't get from vanilla extract alone.
• Whole milk: Let the milk sit at room temperature so it's not cold when added to the batter.
  

How To Make Vanilla Cupcakes

The full recipe for these vanilla cupcakes is further below. Here's a brief outline to explain how you'll make these, with a few extra tips on getting them perfect every time:

• Step 1. Prepare the pan: Preheat the oven to 350°F, and line 12 muffin wells with cupcake liners if you're using. (Depending on how well you measure, you may have more or less than 12 cupcakes.)
• Step 2. Make the batter: Combine the dry ingredients in a stand mixer bowl. Beat in the softened butter until the mixture looks like damp sand. Use the paddle attachment for this, as it helps to incorporate air into the batter. In a separate bowl, combine the remaining wet ingredients, minus the milk. Add the wet ingredients to the flour-butter mixture until just combined. Then add the milk in two additions, and mix until just combined. Overmixing is bad for cupcakes and will result in tough, dry cake.
• Step 3. Add batter to pan: Fill each muffin cup 2/3 of the way. If you add too much, the top of the cupcakes will spill over the edge of the muffin pan. That's fine for flavor; it's just not the most beautiful presentation.
• Step 4. Bake cupcakes: Place the muffin pan in the preheated oven, and bake at 350°F for about 15 to 18 minutes or until the cupcakes are golden brown and a cake tester comes out clean.
• Step 5. Cook cupcakes: Let the cupcakes cool in the pan for about 10 minutes. Then, remove them from the pan, and let them cool completely before adding the frosting of your choice.

Frostings for Vanilla Cupcakes

You'll need to pick a frosting to finish these cupcakes, and we have plenty of fantastic frostings from which you can choose:

• Vanilla Buttercream Frosting
• Lemon-Orange Buttercream Frosting
• Chocolate Buttercream Frosting
• Italian Meringue Buttercream
• Cream Cheese Frosting
• Browned Butter Frosting

Tips for the Best Vanilla Cupcakes

The difference between good vanilla cupcakes and great ones is a few smart tips:

• Measure the flour. Properly measuring flour results in perfect cupcakes; not measuring flour results in ones you may want to throw straight into the trash.
• Boost flavor. Almond extract is optional, but we highly recommend it. We love it because it gives vanilla cupcakes that special "from the bakery" flavor.
• Swap flours. We use cake flour in this cupcake recipe instead of all-purpose flour. Cake flour has a lower protein content than all-purpose flour, which makes the cupcakes softer and more tender. 
• Don't overfill the muffin wells. For the best cupcake shape, fill each well 2/3 of the way. If you overfill, the batter will spill out as it rises, creating a lip at the top.

Can I Make These Cupcakes Ahead of Time?

Cupcakes can be made one day in advance before frosting. Unfrosted cupcakes should be stored in an airtight container at room temperature.

How To Store Vanilla Cupcakes

Once frosted, store the cupcakes in the fridge up to three days. Let come to room temperature before eating. You can freeze unfrosted cupcakes up to three months. Thaw overnight in the fridge before frosting.