Vanilla Cupcake Recipes
I get so caught up with trying to create new cupcake flavor combinations that I often forget that sweet simplicity is still insanely delicious. So after countless requests from readers, I am finally sharing a basic vanilla cupcake recipe.
I tried a few different recipe adaptions in search of vanilla bliss and after a couple of test batches, I think this recipe may just be one of my favorite combinations to date. It starts with a vanilla bean infused white cake that has an incredible crumb. It’s light, fluffy and is the perfect foundation for a huge dollop of vanilla bean buttercream.
Although this combination may certainly be a little traditional, it’s anything but boring. In fact, Brian, a die hard chocolate fan fell in love with this cupcake immediately and said it was one of his new favorites.
Jazzing these babies up with bright liners* and a sprinkling of pearlized jimmies*, makes them sassy enough to serve for any occasion. And there you have it, my absolute favorite vanilla on vanilla cupcake recipe.
3. In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the butter, sugar and vanilla bean seeds at medium speed for 3 minutes, or until the butter and sugar are very light. Add in the vanilla extract and one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until well incorporated. Add the rest of the milk and eggs, beating until the batter fully incorporated and smooth, then add the last of the dry ingredients.
4. Once ingredients are thoroughly incorporated, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Using a large scoop (about 3 tablespoons), distribute the batter between 18 muffin wells, filling each well 2/3 full.
1. In a large mixing bowl, cream butter and seeds from vanilla bean until fluffy. With the mixer on low speed, slowly add in confectioners’ sugar, and continue beating until well blended.
2. Add in vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. 3. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.
This is just what I was looking for… bought vanilla bean a few weeks ago and still had no idea what to do with it or how to use it. Thank you!!!
Pinned em. Stumbled em. Called my grandma in Fosston, MN about them. (ok, I may be laying about the last one) I LOVE these Jamie!!! You are so dang talented!
I was looking for a recipe to make for the hubby to take to work on Friday… I think I’ve found the one! I’ve been on a hunt for the perfect vanilla cupcake recipe and I’m excited to give this one a try.
One question–does the frosting recipe make enough frosting to generously frost all 18 cupcakes (with as generous amount of frosting as your cupcakes in the photos)? I’m a big mound of frosting kind of girl and I usually double frosting recipes to ensure there is a enough to suit my taste, but this recipe seems like it might be the perfect amount as is, but I wanted to double check. Thanks!
Thanks so much, Jamie! Your cupcakes are always absolutely divine! Your cupcake recipes are always my favorite and I’m beyond excited to try these out tomorrow. I’ve been awaiting the recipe post since you shared a preview pic a few days ago on Facebook! Thanks again!
YUM! I’m always looking for amazing vanilla cupcake recipes! Like the addition of the vanilla bean, I sometimes use vanilla bean paste in mine! Can’t wait to try this recipe!
I am a die hard vanilla fan so I love that you posted a vanilla. I think vanilla is one of the hardest things to do right. Can’t wait to try these.
Wow, those are the prettiest white vanilla cupcakes I’ve seen. And yes, it’s tragic that people forget the simple flavors of desserts because of all the tweeking and adding people do to up the flavor profiles of things. (Not that those flavors are bad either )
Simplicity in food is best ; it’s the way to best enjoy the particularity of a flavor. Beyond a 3 flavor combination, I’m no longer interested. Tasty and gorgeous cupcakes for sure!
Thanks for a yummy sounding vanilla. I make a mean chocolate, but alas my 4 yr old son in his words “can’t like chocolate”. I don’t know what little kid doesn’t like chocolate but mine does…. such a shame, so now I have to come up with non-chocolate desserts. So thanks, I’m gonna make these soon! And I need those beautiful liners…. so stinkin’ cute!
If you already answered this, I apologize. I didn’t have time to read all the previous comments. My question is WHERE DO YOU GET YOUR VANILLA BEANS?
I have looked many places and the cheapest I have found is aroun $12.00 for 2 skinnnnnnny whimpy looking beans! I have so many recipes that would really benefit from real beans. Advice?
I typically order them from Beanilla. I also see them at Costco from time to time. I would just recommend staying clear of the ones at the grocery store unless you know for sure they are fresh. I have never had good luck purchasing them from a regular supermarket. Thanks for stopping by!
Mel, I have found vanilla beans at Whole Foods – 2 for like $6 or $7. Way less expensive than the 1 for $12 or $13 at my Safeway! Hope this helps too!
That happens to me too! I get so caught up trying new things I forget how good just plain ole vanilla tastes sometimes Gorgeous cupcakes!
These look yummy! The basics sometimes are definitely the best and vanilla is as basic as it gets…Delightful!! Can’t wait to try them!
I was preparing for an open house event and had planned on making two different types of cupcakes (Pumpkin & Chocolate.) The morning of the event, I was checking my E-mail and opened a link to this blog. A quick scan of the ingredients and my pantry to ensure I had everything on hand was all the convincing I needed to add vanilla cupcakes to my list. While I’m not a fan of vanilla cake, these were absolutely delightful. They are moist, well-textured and more flavorful than any vanilla cupcake I’ve ever tried. In the future, this will definitely be my “go-to” vanilla cupcake. Thank you for a WONDERFUL recipe!
I made these yesterday and just wanted to let you know they were so delicious. They are light and fluffy and a perfect white cake. I made one set with your vanilla frosting and another set with a red raspberry frosting….oh my!! Thanks for the recipe!!
Question though. I need a really good vanilla cake and this sounds perfect. Any idea how long I would bake this for in a 6 inch pan and in an 8 inch pan?
I have never baked this in 6 inch pans. I have baked it in 2 9-inch pans for about 30 to 35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean. Hope this helps.
These sound Ah-mazing! Are they best made the day of or can they be made the day before? Since the frosting has milk ingredients that would probably be best the day of, but wondering if the cake keeps for a day.
Thanks for stopping by. You can get away with making these the night before. Refrigerate them overnight and allow them to come to room temperature for about an hour before serving.
For those of us that love and follow you but live in Australia… How many grams is a “stick” of butter? I work mostly in weights when baking.
I just made these cupcakes today and they turned really good! My mom and dad loved it! Thank you so much for inspiring me to bake more often! Keep it coming!
Ohhhh YUM! I tried the recipe this afternoon, but used it to make cake layers instead. I really only needed one layer for another cake I was making, so I planned on maybe freezing the other one for later. Instead I just ate the entire thing by myself! Oops! So light and tender, and all those beautiful little vanilla flecks! Didn’t even need frosting!
I’m making these this weekend! Question though.. how would you substitute for the vanilla beans? I got the beans to make the first batch, but they’re so expensive, it’d probably be a special-occaission-only thing. How could I substitute so these could be a more often thing? Thanks!
I just made these and of course tried one. My taste buds are singing and dancing right now. Wow!!!!!! My husband is going to love these. He is a vanilla lover and I am the chocolate lover. After tasting these though, I could just about convert. Thank you so much for a great recipe. I will be making these many times and actually I will be making them again later this week to overnight them to my son whom is a Marine at Camp Pendleton. He was drooling on the phone when I was explaining them to him.
Hi, beautiful work. I just tried this recipe the other day. I followed it to a T. The flavor and texture was wonderful. I found mine to be a touch dense. Any suggestions? Also I checked out the original recipe and noticed you can use whole milk OR buttermilk. Have you ever tried it with buttermilk before? Any differences or any predictions on how it could be different?
Kristi, you should try looking for a professional kitchen/chef supply store in your area. I found a great one called Gourmet Warehouse (Vancouver BC mind you) and I got a pack of vanilla beans for $12.99 – there are about 20 in it! They sell a larger pack – double for I believe $20.99. I was so relieved since the other stores I found them at are 2 for $7.99. The brand is Tahitian Gold. Maybe you can order them online!
I made these to bring to work today. Fabulous morsels! I used vanilla bean crush instead of regular vanilla bean. Much more economical!! Also made the frosting but tinted it yellow, used a star tip and put orange sugar pearl in the center to look like a flower. Just adorable. Thanks for introducing me to Bake it Pretty. I think I may go broke.
These are sooooo good. I have also been on a quest for the perfect vanilla cupcake thats not too dense, dry, or flavorless and I’ve found it!! Once again you have made my life a liitle bit eaiser with another great recipe! I was actually able to get 24 cupcakes from this batter and I baked them for 18 minutes. There’s one word for these cupcakes….AMAZING!! Thanks again.