“Fluffy as a cloud vanilla cupcake recipe infused with layers of authentic vanilla flavor and a mild sweetness that pairs well with the vanilla buttercream frosting! An easy one-bowl recipe that makes 12 perfect cupcakes.”

Watch me make this easy vanilla cupcake recipe from start to finish!

https://youtu.be/qlsyEWu4Dww?si=OdU9AskwQcXWcfqr

I took a break from my personal social media and internet browsing to just… woosaaaah! As much as I love social media and going on my binge-scrolls of funny videos, all the content in between can be a real energy zap. Why is that???

For some reason, it just felt like it was all too much these past few weeks, so I simply logged off. Yep, just disconnected from the social media and online world, and let me tell ya, it was a wonderful lil refresh that I highly recommend.

I missed y’all and my blog, though, that’s about the only thing.

During my normal “scrolling times,” lol I planted some gorgeous rose bushes, (omg I’m super obsessed with knock-out roses and drift roses this year), visited a new library in my area, braided up my hair (these 100-degree days are so disrespectful to hair), went to my favorite wine spot with my favorite girlies to catch up, and did so much productive stuff around the house. 

Oh, I also had time to squeeze in a few afternoon naps, which I NEVER do.

I never realized social media could be so draining. I’ll be sure to schedule more of these break weeks.

But I couldn’t wait to get back to you all to talk about these easy vanilla cupcakes! It’s one of the many things I baked this week, and my goodness, it’s genuinely one of my favorite vanilla cupcake recipes and here’s why!

homemade vanilla cupcake recipe

What’s so good about it!

Here’s what to love about this vanilla cupcake recipe!

  1. One bowl. I’m not sure why I love one-bowl cupcake recipes so much! It’s not that I hate washing dishes. I guess it just feels like a cheat to throw everything in one bowl and create something so delicious.
  2. Makes a small batch. This recipe makes 12 cupcakes! You can easily double it to make a standard 24-batch size. I love this recipe for making quick celebration cupcakes for the kiddos or last-minute wins! 
  3. It’s so vanilla! I’m always looking for ways to layer vanilla flavor with vanilla recipes. For this cupcake recipe, I added pure vanilla extract and my favorite super vanilla bean yogurt (Noosa) for the BEST naturally vanilla flavor ever!
  4. Vanilla cupcake frosting– The vanilla buttercream frosting is perfection! It makes the perfect-sized batch for this recipe.
  5. Delicious! These vanilla cupcakes are so fluffy and tender. They have such a nice sweetness and is super versatile in case you want to create other flavors.

Looking for the BEST vanilla cake recipe?

If you’re on the hunt for a delicious vanilla cake, then definitely check out this recipe. It’s my favorite!

classic vanilla cake recipe

Tips for making the best vanilla cupcakes

  1. ​Use room temperature ingredients. Allow your ingredients to come to room temperature before making the recipe. This will allow them to mix more easily and create the best finished crumb texture.
  2. Use a good vanilla extract. Since the vanilla extract in the recipe is so important, be sure to use a high-quality one or your favorite. I’m currently loving Nielsen-Massey Everyday Gourment Pure Vanilla Extract.
  3. Sift or whisk dry ingredients. Be sure to sift or whisk the dry ingredients thoroughly to ensure that everything is well combined and there are no lumps. This will make mixing the wet ingredients easier since this is a one-bowl recipe.
  4. Measure flour correctly.  Fluff the flour, spoon the flour into the measuring cup, and then level it off.
  5. Use a good-tasting yogurt. For the yogurt, opt for a full-fat, whole-milk vanilla bean yogurt that you love. I love Noosa Vanilla bean yogurt. 
vanilla cupcake

How to make the BEST  Vanilla Cupcake Recipe

INGREDIENTS (full printable recipe at the bottom of this post)

Cupcakes:

  • All-purpose flour- provides structure
  • Baking powder- acts as a leavening agent to help the cupcakes rise.
  • Sea salt- acts as a flavor enhancer by balancing out the sweetness
  • granulated sugar- adds sweetness and helps create a tender texture
  • salted or unsalted butter, softened- Add flavor and the needed fat to create a tender crumb
  • half and half- adds moisture and creates a tender, fluffy texture
  • large egg, room temperature- acts as a binding agent and provides additional moisture and richness to the batter
  • natural whole milk vanilla bean yogurt – provides moisture
  • pure vanilla extract- Acts as the main flavoring

Frosting

  • powdered sugar, sifted- Adds sweetness and helps with the structure of the frosting
  • salted or unsalted butter, softened (do not melt)- provides the fat needed for creaminess and flavor. 
  • Half and half gives flavor and helps thin out the frosting.
  • Vanilla extract- provides the main flavor of the frosting.
  • Sea salt (if using unsalted butter)- balances out the sweetness of the frosting

​DIRECTIONS

  1. Preheat oven to 350°F. Line a muffin tin with liners. Set aside.
  2. In a large bowl, whisk together flour, baking powder, salt, and sugar.
  3. Make a well in the center of the bowl and add in butter, half and half, egg, yogurt, and vanilla extract.
  4. Using an electric mixer, mix the wet ingredients until well combined. Then, gradually add the dry ingredients, mixing until they are incorporated. Be sure to scrape down the sides of the bowl as needed. 
  5. Using a measuring cup or ice cream scoop, add about 1/4 cup of batter to each cupcake liner.
  6. Bake on the middle rack for about 18-20 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs clinging to it.
  7. Remove the cupcakes from the pan and place them on a wire rack.
  8. While the cupcakes cool, make the frosting by adding the powdered sugar to a large bowl.
  9. Mix in the butter until combined and crumbly.
  10. Mix in 2 tablespoons of half-and-half, adding more by the teaspoon if needed, until the desired texture is reached.
  11. Mix in vanilla extract and salt (if using unsalted butter).
  12. Pipe frosting onto cooled cupcakes.
vanilla cupcakes

How to store

To store these cupcakes, place them in a single layer in an airtight container for up to 2 days. Or in the fridge for up to 4 days. If storing in the refrigerator, be sure to let them come to room temperature before serving.

Unfrosted cupcakes can be frozen and stored in the freezer for up to three months. Before freezing, wrap each one individually in plastic wrap and foil, then place them in a freezer-safe container. Thaw at room temperature before frosting them.

Change it up!

There are numerous ways to customize this vanilla cupcake recipe. Here are a few fun ideas!

  • Add sprinkles! ​​​​Make this funfetti cupcake by adding sprinkles to the batter and topping the frosting with sprinkles.
  • Add extracts! Lemon, orange, and almond extract create a delicious cupcake.
  • Bump up the vanilla flavor: Yep, it’s possible to increase the vanilla flavor even more by adding vanilla bean or a few tablespoons of vanilla pudding mix.
  • Add fruit! This is the perfect cupcake to fill with fruit preserve! Try dropping a tablespoon of preserves, such as strawberry, blueberry, or raspberry, into the center of the batter before baking.
  • Add cookies! Cookies and cream flavor is easy to create by crushing fine bits of cookies like Oreos or Biscoff into the batter and sprinkling them into the frosting.
easy vanilla cupcake recipe

FAQs

  • Can I use other frostings in place of the ones listed in this recipe? Sure! Many frostings work great with vanilla cupcakes, such as this lemon buttercream, strawberry frosting, and whipped ermine frosting. Even a Swiss meringue buttercream,  chocolate buttercream, or cream cheese frosting would taste great!
  • Can I replace the half-and-half with buttermilk? Yes, the half-and-half can be replaced with buttermilk, regular milk, or almond milk. Please note that this may slightly alter the texture.
  • Can I use sour cream instead of vanilla yogurt? Yes, you can.
vanilla cupcakes

Get the Recipe:

Very Vanilla Cupcakes

5 from 1 rating
"Moist and tender vanilla cupcake recipe infused with layers of authentic vanilla flavor! One-bowl recipe, complete with an easy vanilla buttercream frosting."
Servings: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Print Recipe Pin Recipe Leave a Review

Ingredients 

VANILLA CUPCAKES

  • 1 cup all-purpose flour
  • 1¼ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup butter (salted or unsalted), softened not melted
  • ½ cup half and half
  • 1 large egg, room temperature
  • ½ cup whole milk vanilla bean yogurt or sour cream (I love Noosa vanilla bean yogurt)
  • 1-1½ teaspoons pure vanilla extract

VANILLA FROSTING

  • 2 cups powdered sugar, sifted
  • ½ cup butter (salted or unsalted), softened
  • 2-3 tablespoons half and half
  • ½ teaspoons pure vanilla extract
  • pinch of salt (if using unsalted butter)

Instructions
 

  • Preheat oven to 350°F. Line a muffin tin with liners. Set aside.
  • In a large bowl, whisk together flour, baking powder, salt, and sugar.
    1 cup all-purpose flour, 1¼ teaspoons baking powder, ½ teaspoon salt, ¾ cup granulated sugar
  • Make a well in the center of the bowl and add in butter, half and half, egg, yogurt, and vanilla extract.
    ½ cup butter (salted or unsalted), softened not melted, ½ cup half and half, 1 large egg, room temperature, ½ cup whole milk vanilla bean yogurt or sour cream, 1-1½ teaspoons pure vanilla extract
  • Using an electric mixer, mix the wet ingredients until well combined, then gradually add the dry ingredients, mixing until incorporated. Be sure to scrape down the sides of the bowl as needed. 
  • Using a measuring cup or ice cream scoop, add about 1/4 cup of batter to each cupcake liner.
  • Bake on the middle rack for about 18-20 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs clinging to it.
  • Remove the cupcakes from the pan and place them on a wire rack.
  • While the cupcakes cool, make the frosting by adding the powdered sugar to a large bowl.
    2 cups powdered sugar, sifted, ½ cup butter (salted or unsalted), softened
  • Mix in the butter until combined and crumbly.
  • Mix in 2 tablespoons of half and half. If you need more add in more a teaspoon at a time until desired texture is reached.
    2-3 tablespoons half and half
  • Mix in vanilla extract and salt (if using unsalted butter).
    ½ teaspoons pure vanilla extract, pinch of salt (if using unsalted butter)
  • Place frosting in a piiping bag and pipe  onto cooled cupcakes.
Cuisine: American
Course: Dessert
Author: Monique Kilgore
Tried this recipe?Mention @divascancook on Instagram or tag #divascancook.