Very Vanilla Cupcakes.

My favorite homemade very vanilla cupcake recipe. Ditch that boxed mix, these are 1000% better!

My favorite homemade very vanilla cupcake recipe. Ditch that boxed mix, these are 1,000% better!!

What a week it has been! Yesterday was a bittersweet day for me – my last day at my office job. My job in the corporate financial world has been a part of my life for 4 years. Without the experience learned in my career, I would not be where I am today with my website. I am so thankful for my time there!

A new chapter is about to unfold and you may be seeing a lot more of me. I am a full time website publisher, cookbook author, photographer, and sprinkle lover.

My favorite homemade very vanilla cupcake recipe. Ditch that boxed mix, these are 1,000% better!!

Today I’m bringing you something simple. No frills, nothing fancy, just pure tasting goodness. Don’t get me wrong, I love an overloaded cookie more than anything. But sometimes you just need to keep things simple.

After I shared my Easy Homemade Funfetti Cupcake recipe with you, I had many readers write to me and ask for a plain vanilla cupcake recipe.  How do I not have one of those on my website? Challenge accepted!

I took the funfetti cupcake recipe, tossed the egg yolk, added in an extra egg white, used vanilla yogurt, and loaded the batter with fresh vanilla bean.  I topped the pretty white cupcakes with extreme vanilla frosting, which is also loaded with fresh vanilla bean. Look at all the pretty vanilla bean specks!

My favorite homemade very vanilla cupcake recipe. Ditch that boxed mix, these are 1,000% better!!

I bought a jar of vanilla beans at Whole Foods for only $6. The are sold in the spice aisle of most major grocery stores.  3 large vanilla beans came in the bottle and today’s recipe will only use one. Their fragrance is unparalleled by anything (pure or imitation) vanilla extract will give you.

Wait until you smell these cupcakes baking in your kitchen…

Today’s cupcakes come from a very simple batter that can be mixed by hand.  Yes, there is no mixer required for the cupcakes! There are 4 ways I included vanilla flavor today: vanilla beans, vanilla extract, vanilla yogurt, and vanilla almond milk. Don’t worry, the only two very important ones are the vanilla extract and vanilla beans. Feel free to use regular yogurt and milk if you need to.

They’re sweetened with granulated sugar, left moist and soft from butter and yogurt, and their color remains impeccably white from using 2 egg whites.  The presence of an egg yolk made these cupcakes a bit too yellow, so I subbed an egg white the second time I made these today.  The yogurt I used is fat free vanilla flavored greek yogurt. Even though there is only 1/4 cup of yogurt in the batter, I still feel good knowing I’m getting a teeny tiny protein punch from its addition. That makes these “healthy”… right?  Of course.

Like I mentioned above, I added vanilla extract to the batter as well as pure vanilla bean. I simply scraped the seeds from 1/2 of a vanilla bean into the batter. In order to scrape the seeds of a vanilla bean, simply cut it down the middle length wise and use a knife to scrape out all of the black seeds, aka the intense vanilla flavor specks.

Very Vanilla Cupcakes by sallysbakingaddiction.com

After the cupcakes cool, make your frosting. The frosting I used is my very favorite fluffy vanilla frosting. I recently swirled this frosting on top of homemade lemon cupcakes. If you are a fan of lemon, you don’t want to miss those! I made the fluffy vanilla frosting again today and added fresh vanilla bean as I mixed the frosting ingredients together. Yes, I am now in love with vanilla bean seeds.

My favorite homemade very vanilla cupcake recipe. Ditch that boxed mix, these are 1,000% better!!

Pure, unadulterated very vanilla flavor. Nothing more, nothing less. If you are a vanilla fan, you are going to love these. If you are a chocolate fan, you are still going to love these. If you have any sort of tastebuds whatsoever, you are going to love these.

Very Vanilla Cupcakes

My basic vanilla cupcake recipe. Ditch that boxed mix! These taste better any way.

Ingredients:

Vanilla Cupcakes

  • 1 and 2/3 cup (210g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 2 large egg whites
  • 1/4 cup (60g) vanilla greek yogurt (or plain; or regular yogurt; or even sour cream)
  • 3/4 cup (180ml) vanilla almond milk (or cow's milk; or soy milk; or plain almond milk)
  • 2 teaspoons pure vanilla extract
  • seeds scraped from 1/2 split vanilla bean1

Vanilla Bean Frosting

  • 1 cup (230g) unsalted butter, softened to room temperature
  • 4-5 cups (480-600g) confectioners' sugar
  • 1/4 cup (60ml) heavy cream2
  • 1 teaspoon vanilla extract
  • seeds scraped from 1/2 split vanilla bean1
  • salt, to taste

Directions:

  1. Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.
  2. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar - mixture will be gritty. Whisk in egg whites, yogurt, milk, and vanilla extract until combined. Split 1 vanilla bean down the middle lengthwise. Scrape seeds from half of the vanilla bean into batter. Reserve other half.
  3. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.
  4. Divide batter among 12 cupcake liners (or 24 mini) and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes. Allow to cool.
  5. To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add confectioners' sugar, cream, vanilla extract, and vanilla bean seeds with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Add salt if frosting is too sweet (1/4 teaspoon). Frost cooled cupcakes (I used Wilton 1M piping tip). There may be leftover frosting depending how much you use on each cupcake.
  6. Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 7.

Recipe Notes:

  1. If you can't get your hands on vanilla beans, add an extra 1/2 teaspoon of pure vanilla extract instead.
  2. Strongly urged to use heavy cream. You may use milk or half-and-half, but heavy cream will give the frosting a thicker texture. I recommend it!

Do you want to make a vanilla cake out of this? You can! Simply bake in a 9-inch cake pan (I recommend a springform pan because this will be a taller cake) and bake for 30-34 minutes.

Do you want to make a double layer vanilla cake out of this? You can! Double this cupcake recipe and bake it in two separate 9-inch cake pans. Fill the pans only 1/2 way full and use any extra batter to make cupcakes (because there is a little *too much* batter). The bake time is around 25 minutes, give or take. Use a toothpick to determine doneness.

Did you make a recipe?

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Do you like cupcakes? Try my funfetti version!

Easy Homemade Funfetti Cupcakes. Seriously, the BEST cupcakes ever. Easier and tastier than a box mix!

Q: What are you up to all weekend? We are (still) unpacking and getting settled in the new apartment! Getting used to my new camera and new lighting and a new oven? It’s been a challenge! Nothing a cupcake can’t remedy.

My favorite homemade very vanilla cupcake recipe. Ditch that boxed mix, these are 1,000% better!!

555 comments

  1. Best. Cupcakes. Ever!  I’ve made these twice in the past month because they’re so freaking good. Thank you so much for this wonderful recipe. 

  2. how long would it take to bake this in a 9×13 inch pan?

  3. Hi Sally, I made your pineapple upside down cake which I believe is a similar recipe.  In that recipe you said you can sub the yogurt with more milk or more pineapple juice.  Can I do this here?  Love your recipes.

  4. Hi,
    I need to make vanilla cupcakes, but without any egg or egg whites in it. What can i use instead of egg whites. 

  5. LOVE LOVE LOVE these cupcakes. They are soooo good! Made these for my 4yr olds bday for him to take to his preschool and share and I am so glad I made extras to leave at the house. I am usually a chocolate lover but these are oh so good! They were a huge hit at my house, and now I’m using the recipe to make a smash cake for my soon to be 1 year old.

  6. Hi! I just thought I’d share that my 8 year old daughter is an aspiring baker and she asked me to find her a good vanilla cupcake recipe to try out. She has now baked your recipe about 4 times, and they just get better and better. Her cupcakes sold out at our church bake sale and everyone wanted them, so she made more! Tomorrow she wants to try adding in some strawberries to the cupcakes & frosting for her grandfather’s gift batch . Any tips for that? Fresh or frozen ? Macerated? We LOVE these cakes! Thank you!

  7. Hi Sally,

    The vanilla cupcakes turned out a bit gummy.. I followed the recipes and not sure where it went wrong.. it got nice flavour though.. just not spongy and light..
    Please enlighten!

  8. Hey I’m thinking of doing this for my youngest daughter’s birthday, if I put it in a jumbo cupcake pan, how long would I bake it? Thanks!!

  9. Hello Sally! Quick question. Would it be okay to bake this in a 9×13 pan? And how long would I bake it for? My husband is requesting a white cake to go with the rainbow chip frosting you just published. Apparently white cake to him is more pure :p 

    • Ha! Ok, so here’s what I would do. I suggest doubling this recipe to fit a 9×13 pan. But only fill the pan about halfway full. Use extra batter for cupcakes.

      I’m actually working on a new white cake recipe to publish sometime this Fall!

  10. Hello Sally…
    This cupcakes are to be whisked or can I use the mixer? Thanks a lot.

  11. Hi Sally,

    I have been reading awesome reviews about your cupcakes and have actually set about attempting to make them BUT I have run into some PROBLEMS.

    I tried your vanilla and chocolate cupcakes and there was the same outcome – the batter was lumpy though I had taken out my ingredients few hours ahead and was folding and pressing out the lumps as gently as I can.

    Also, I have been making mini cupcakes but it takes like about 20-30 mins to be cooked as opposed to your 8-9 mins. My oven thermometer shows 350 degrees farenheit.

    What could have gone wrong as I am trying to make it for my sons birthday in 2 weeks.

    • Hi Amanda– a whisk always helps rid any big lumps. So try running a whisk through it all. I’m concerned that your mini cupcakes aren’t baking at all. 30 minutes is a very long time for such a small amount of batter. Perhaps try moving your oven rack up?

  12. Can these cupcakes be made in advance and put in the freezer?

  13. Oh my goodness! This recipe is so delicious! It was a hot with my family…the only problem was it didn’t make enough! I followed the recipe as is and tge cake AND the icing came out so perfect. You will not be disappointed! Thank you so much for sharing!

  14. Hi Sally, can this receipe be easily doubled to make 24? And will bake time remain the same? 
    Thanks! 
    P.S i LOVE the funfetti cake! 

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