Go Back
–+ servings
Vanilla Birthday Cupcakes

Decadent Vanilla Birthday Cupcakes That Steal the Show

Delight in these Classic Soft Vanilla Birthday Cupcakes that are fluffy, moist, and bursting with vanilla flavor, perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Cake flour can be used for lighter texture.
  • 1 teaspoon Baking Soda No substitutions necessary.
  • 1 teaspoon Baking Powder No substitutions needed.
  • 1 teaspoon Salt A pinch of sea salt enhances sweetness.
  • 1 cup Butter (Room Temperature) Substitute with vegan butter for dairy-free option.
  • 1 cup Granulated Sugar Coconut sugar can be tried for a healthier alternative.
  • 3 large Large Eggs (Room Temperature) Flax eggs work for egg-free version.
  • 1 cup Full-Fat Sour Cream (Room Temperature) Greek yogurt is a great substitute.
  • 1/2 cup Vegetable Oil Melted coconut oil works well here.
  • 2 teaspoons Vanilla Extract Opt for pure vanilla extract for best results.
  • 1 tablespoon Vanilla Bean Paste If unavailable, use extra vanilla extract.
For the Buttercream Frosting
  • 4 cups Powdered Sugar Use monk fruit sweetener for a low-sugar option.
  • 1/4 cup Whole Milk (Room Temperature) Any milk alternative will work.

Equipment

  • Oven
  • Mixer
  • Cupcake Pan
  • Mixing Bowl
  • Piping Bag

Method
 

Step-by-Step Instructions for Vanilla Birthday Cupcakes
  1. Preheat your oven to 160ºC (320ºF) and line a 12-cup cupcake pan with cupcake liners.
  2. Sift together all-purpose flour, baking powder, baking soda, and salt in a large mixing bowl.
  3. Cream room-temperature butter and granulated sugar on medium-high speed for about 3 minutes.
  4. Add large eggs one at a time to the creamed mixture, mixing on low speed and scraping down the bowl.
  5. Mix half of the dry ingredients into the wet mixture along with sour cream, vegetable oil, vanilla extract, and vanilla bean paste.
  6. Carefully divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  7. Bake the cupcakes in the preheated oven for 20 to 22 minutes.
  8. Remove cupcakes from the oven and let them cool in the pan for about 5 minutes before transferring to a wire rack.
  9. Prepare the buttercream frosting by beating room-temperature butter until creamy and fluffy.
  10. Frost the cooled cupcakes with the buttercream using a piping bag fitted with a round tip.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 180mgPotassium: 90mgSugar: 20gVitamin A: 300IUCalcium: 50mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for better emulsification and fluffiness. Store cupcakes in an airtight container for optimal freshness.

Tried this recipe?

Let us know how it was!