Vanilla Birthday Cupcakes

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These are the most delicious classic Vanilla Birthday Cupcakes! Soft and moist vanilla cupcake topped with a smooth vanilla buttercream. This vanilla cupcake recipe is a classic that never fails and is perfect to serve at any birthday or celebration.

This classic vanilla birthday cupcake recipe is for any vanilla cake fans! They are so delicious and these cupcakes has incredible soft and moist vanilla cupcake topped with a delicious vanilla buttercream. These are the ultimate birthday cupcake and it is bound to steal your heart and make you reach out for another one. 

For more cupcake recipes, try Chocolate and Vanilla Cupcakes, White Chocolate Cupcakes and Tiramisu Cupcakes.

WHY THIS RECIPE WORKS

• Vanilla cupcakes: These cupcakes are so soft and fluffy and full of delicious vanilla flavor.
• Vanilla buttercream: This smooth buttercream is super easy to make and is the perfect vanilla buttercream.
• Perfect for celebrations: These cupcakes are perfect to serve for any gathering or celebrations like birthdays, baby showers, family gathering etc.

INGREDIENT NOTES

These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.

• All-purpose flour: Gives a light and airy cake. I prefer using all-purpose flour with a protein amount that is between 10-11%
• Sugar: The granulated sugar helps sweeten, as well as give moister to the cake.
• Baking powder and baking soda: Help leaven and rise the cake, so it has light and fluffy texture.
• Salt: Helps enhance the flavor of the cake.
• Egg: Take it out of the fridge 1-2 hours before baking, so it comes to room temperature. (depending how warm your kitchen is).
• Oil: Use a flavor neutral oil, such as canola oil.
• Sour cream: Sour cream gives lots of moister to the cake, as well as helps give the cake a great structure.
• Butter: The butter is used in the buttercream and in the cake. Bring it out and let it come to room temperature.

STEP BY STEP INSTRUCTIONS

Here is how to make and bake these Vanilla Birthday Cupcakes. This recipe needs an electric mixer. You can use either a stand mixer with a paddle attachment, or a hand mixer. You will need a 12-cup cupcake pan and cupcake liners.

The full recipe is down below in the recipe card.

Before starting preheat the oven to 160ºC/ 320ºF conventional oven. Line a 12-cup cupcake tray with 12 cupcake liners.

STEP 1: Sift together the all-purpose flour, baking powder, baking soda and salt and set it aside. In a mixing bowl, using the paddle attachment add the butter, and sugar and mix it on medium/high speed for 3 minutes.

STEP 2: Add the eggs one at a time into the mixture and whisk on low until combined. Scrape down the sides of the bowl and continue by adding half of the dry ingredients.

STEP 3: Then add the sour cream, vegetable oil, vanilla extract and paste and mix until just combined. Finally add the other half of the flour mixture and mix until just combined.

STEP 4: Divide the cake batter into the 12 cupcake liners and bake them for 20-22 minutes or until a cake tester comes out clean. Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cupcakes from the cupcake tin and let them cool down completely.

STEP 5: For the buttercream, sift the powdered sugar. Mix the butter in a stand mixer or with a hand mixer with the paddle attachment or with a hand mixer for 4 minutes.

STEP 6: Add the powdered sugar, vanilla paste and milk in 2 parts. Mixing on low speed until each addition is fully incorporated. Scrape down the sides of the bowl and give the buttercream a final mix, on low speed, for 2 minutes.

STEP 7: Add the buttercream to a piping bag with a round piping tip e.g. a Wilton 1A. Pipe the buttercream of the cupcakes, make a little indent in the top of the buttercream with the back of a teaspoon, and decorate with birthday sprinkles.

EXPERT BAKING TIPS

• Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
• Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
• Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.

FAQ

STORAGE

Store the Vanilla Birthday Cupcakes in an airtight container at room temperature. It's best enjoyed within a 2-3 days.

Other Cupcakes Recipes To Try

Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.

Vanilla Birthday Cupcakes

These are the most delicious classic Vanilla Birthday Cupcakes! Soft and moist vanilla cupcake topped with a smooth vanilla buttercream. This vanilla cupcake recipe is a classic that never fails and is perfect to serve at any birthday or celebration.

5 fra 19 stemmer

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 22 minutes mins

Total Time 52 minutes mins

Course Dessert

Cuisine American

Servings 12 cupcakes

Calories 459 kcal

Equipment

• 12-cup cupcake pan

Ingredients

 

MetricUS Customary

 

1x2x3x

VANILLA CUPCAKES

• 200 g all-purpose flour
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• 70 g butter room temperature
• 210 g granulated sugar
• 3 large eggs room temperature
• 150 g full-fat sour cream room temperature
• 2 tablespoon vegetable oil e.g. canola oil
• 1 ½ teaspoon vanilla extract
• ½ teaspoon vanilla bean paste

VANILLA BUTTERCREAM

• 200 g butter cool room temperature
• 330 g powdered sugar
• 1 tps vanilla paste
• 1 tablespoon whole milk room temperature

Instructions

 

VANILLA CUPCAKES

• Preheat the oven at 160ºC/320ºF conventional oven and line a cupcake tray with 12 cupcake liners.
• Sift together the all-purpose flour, baking powder, baking soda and salt and set it aside.
  200 g all-purpose flour, ¼ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt
• In a mixing bowl, using the paddle attachment add the butter, and sugar and mix it on medium/high speed for 3 minutes.
  70 g butter, 210 g granulated sugar
• Add the eggs one at a time into the mixture and mix on low until combined.
  3 large eggs
• Scrape down the sides of the bowl and continue by adding half of the flour mixture, continuing on low speed, mixing until just combined.
• Then add the sour cream, vegetable oil, vanilla extract and vanilla paste and mix until just combined.
  150 g full-fat sour cream, 2 tablespoon vegetable oil, 1 ½ teaspoon vanilla extract, ½ teaspoon vanilla bean paste
• Finally add the other half of the flour mixture and mix until just combined.
• Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
• Divide the cake batter into the 12 cupcake liners and bake them for 20-22 minutes or until a cake tester comes out clean.
• Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cupcakes from the cupcake tin and let them cool down completely.

VANILLA BUTTERCREAM

• Sift the powdered sugar. Mix the butter in a stand mixer or with a hand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.
  200 g butter, 330 g powdered sugar
• Add the powdered sugar, vanilla paste and milk in 2 parts. Mixing on low speed until each addition is fully incorporated.
  1 tps vanilla paste, 1 tablespoon whole milk
• Scrape down the sides of the bowl and give the buttercream a final mix, on low speed, for 2 minutes.
• Add the buttercream to a piping bag with a round piping tip e.g. a Wilton 1A.
• Pipe the buttercream of the cupcakes, make a little indent in the top of the buttercream with the back of a teaspoon, and decorate with birthday sprinkles.

Nutrition

Calories: 459kcalCarbohydrates: 59gProtein: 4gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 97mgSodium: 246mgPotassium: 58mgFiber: 0.5gSugar: 45gVitamin A: 702IUVitamin C: 0.1mgCalcium: 34mgIron: 1mg

Keyword birthday cupakes, cupcakes, vanilla buttercream, vanilla cupcake

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