Very Vanilla Cupcakes.

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

The BEST homemade vanilla cupcakes. Easy to make and full of rich, buttery vanilla flavor. Recipe by @sallybakeblog

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.

Best-Ever Vanilla Cupcakes. Homemade, fluffy, moist, soft, easy.

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 recipe for Homemade Vanilla Cupcakes. Ditch that boxed mix, these are much 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…

Very Vanilla Cupcakes - an easy homemade vanilla cupcake recipe. My favorite! by sallysbakingaddiction.com

Like my Homemade Funfetti Cupcake recipe, 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.

Today’s easy cupcakes are sweetened with 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. Yes, I have a lot of cupcakes laying around the apartment right now…

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.

Very Vanilla Cupcakes by sallysbakingaddiction.com - triple the vanilla in this simple homemade cupcake recipe!

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

The cupcakes only take about 20 minutes in the oven.  The baking time didn’t really change between my oven switch.  I recently moved and have had trouble adjusting to a new oven.  Fortunately, these cupcakes bake up no differently here.  Quite the solid recipe!

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. 😀

All it takes is some softened butter, powdered sugar, heavy cream, vanilla extract, and vanilla bean.  I piped my frosting on top with a Wilton 1M piping tip. Feel free to just swirl the frosting on with a knife or use another piping tip.  I love the 1M; it creates pretty swirls like a soft serve ice cream cone!

Very Vanilla Cupcakes by sallysbakingaddiction.com - triple the vanilla in this simple homemade cupcake recipe!

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

Yield: 12 cupcakes

Print Recipe

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
  • 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
  • 2 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 vanilla extract
  • seeds scraped from 1/2 split vanilla bean

Vanilla Bean Frosting

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

Additional Notes:

*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 urge you to use 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 22-24 minutes, give or take. Use a toothpick to determine doneness.

© 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? Here are a few of my favorites.

Easy Homemade Funfetti Cupcakes

You will never make boxed Funfetti Cupcakes again after you try this homemade recipe! sallysbakingaddiction.com

 

Homemade Lemon Cupcakes with Vanilla Frosting

Lemon Cupcakes with Vanilla Bean Frosting

 

Apple Spice Cupcakes with Salted Caramel Frosting

apple spice cupcakes with salted caramel frosting

 

Peanut Butter Cupcakes with Dark Chocolate Frosting

Peanut Butter Cupcakes with Dark Chocolate Frosting

 

Chocolate Cupcakes with Mint Chocolate Chip Frosting

Simple Homemade Chocolate Cupcakes with Mint Chocolate Chip Frosting

 

Chocolate Cupcakes with Creamy Nutella Frosting

Chocolate Cupcakes with Nutella Frosting

 

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.

 

 

   

465 Responses to “Very Vanilla Cupcakes.”

  1. #
    241
    Rachelposted April 20, 2015 at 1:47 pm

    Just curious…could I make these into jumbo cupcakes? I need to make 6 jumbo cupcakes for my daughters birthday party! Would I need to change anything?

    Reply

    • Sallyreplied on April 20th, 2015 at 6:21 pm

      Yes! The baking time will be longer– unsure of the exact time.

      Reply

  2. #
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    Jengoposted April 23, 2015 at 12:36 am

    Hi Sally!
    I just discovered your blog when I was looking for a delicious easy cupcake recipe. I baked the Very Vanilla cupcakes today and got rave reviews from my family. I will definitely try more of your recipes! Thank you for your blog. Also I see that you recently got married. Congrats on that!!

    Reply

  3. #
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    Joanneposted May 4, 2015 at 7:27 pm

    Hi, Sally! My birthday was coming up and I wanted to make Chai tea cupcakes. Is there any way I could alternate this recipe to make them? Also, do I have to use vanilla seeds?

    Reply

  4. #
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    Rachelposted May 6, 2015 at 2:09 am

    This is a wonderful cake, it is so moist and the frosting is divine. I made it yesterday and am very pleased, it’s the kind of cake that makes you want to sneak a slice of in the middle of the night. :)

    Reply

  5. #
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    Janeposted May 6, 2015 at 7:40 pm

    I wanted to make mini cupcakes out of these. Do you have an approximate bake time for minis? Would you just cut the time in half? Thanks!

    Reply

    • Sallyreplied on May 6th, 2015 at 8:17 pm

      Around 12-13 minutes.

      Reply

  6. #
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    Alainaposted May 11, 2015 at 4:56 pm

    I made these cupcakes last year for my daughter’s birthday and they were a huge hit! So moist and scrumptious! I was wondering if you have any tips to make his into a 9×13 cake instead of a round 9″? I want a bigger surface to decorate!
    I also just wanted to say that I bought your cookbook and have made several of your recipes, and they are ALL delicious! I always get compliments when I use your recipes. Thanks for making me look good! :p

    Reply

    • Sallyreplied on May 11th, 2015 at 8:25 pm

      Thanks Alaina! I’m so happy that you love my cookbook and the recipes inside. I suggest doubling this recipe to fit a 9×13 pan. But only fill the pan about halfway full. Use extra batter for cupcakes.

      Reply

      • Alainareplied on May 11th, 2015 at 11:04 pm

        Thank you!
        Sorry, one more question real quick….how long would I bake it?

        • Sallyreplied on May 12th, 2015 at 4:40 pm

          I’m unsure of the exact bake time– around 45 minutes or so? Give or take.

  7. #
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    Annie Blackburnposted May 14, 2015 at 2:21 pm

    This recipe looks great and im actually in the middle of baking it right now LOL After microwaving the butter Its super hot ! I was wondering do you wait till the butter cools a little before you add in the sugar ect…. or do you just put all the wet ingredients into the hot butter bowl and continue baking? I know for a fact when you take out hot baked cupcakes you wont taste all of the flavors if you eat one right away because the heat covers over them like a blanket. Ive learned when cupcakes are fully cooled you then can taste everything because you give the cake time for all of the flavors to incorporate. HELP
    -Annie

    Reply

    • Sallyreplied on May 14th, 2015 at 6:13 pm

      Annie, let the butter cool for a few minutes if it is incredibly hot. You can also pour it into another bowl so the bowl isn’t hot too. Always wait until cupcakes are fully cooled, yes!

      Reply

  8. #
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    keiraposted May 21, 2015 at 9:43 am

    Will it make a difference if i bake this cake in an 8inch springform pan instead of a 9 inch one? 

    Reply

    • Sallyreplied on May 22nd, 2015 at 9:35 am

      The bake time may be a little longer.

      Reply

  9. #
    249
    Amberposted May 30, 2015 at 8:49 am

    If I double to make a layer cake, should I double the frosting too?

    Reply

  10. #
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    Susanposted June 2, 2015 at 6:34 am

    Hi Sally
    I was looking for choco chip vanilla cup cake recipe and I stumbled upon this.
    I tried it by adding choco chips.I dint add the vanilla beans.
    It was soft and yummy. 
    I have tried ur death by chocolate too.
    It also came out good.non sticky.
    love your recipes

    Reply

  11. #
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    Rachelposted June 7, 2015 at 6:05 am

    Hi Sally, I’m an addicted baker of ALL your wonderful recipes!! Your name is now a staple in my home and I cannot wait to have your second cookbook in hand!!  I’ve recently added your amazing cupcakes to my baking addiction and I am wondering what  product(s)  you recommend for frosting the cupcakes? Thank you so much!!

    Reply

  12. #
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    Aliciaposted June 18, 2015 at 12:48 pm

    Without a doubt THE BEST vanilla cupcake/cake recipe out there and I’ve tried them all.  I’m so glad I found your website.  I’ve made this recipe for birthdays, graduations, bbq’s and then some…  Thank You :) 

    Reply

  13. #
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    Dakota Schmukiposted June 23, 2015 at 10:54 pm

    I made this cake and it was so yummy! However it was a little dense… any advice as to why that is? My ingredients are fresh, at room temperature… not sure what I did  wrong.

    Reply

  14. #
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    heatherposted June 25, 2015 at 10:13 am

    Using this recipe for cupcakes in a cone for a party…would cooking time be the same?

    Reply

  15. #
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    Kristyposted June 26, 2015 at 9:29 am

    I made this icing with your classic yellow cupcake recipe. SO GOOD!! Best frosting I’ve ever had and so easy to make!

    Reply

  16. #
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    Xanthiaposted June 26, 2015 at 6:20 pm

    Hi Sally!
    I’m new to piping frosting. (i usually just use a knife to spread it on!)
    Last time i made cupcakes the icing i piped didn’t stick to the cupcake and it ended up falling off. Do you know what i could do to combat this problem? 
    Thank you

    Reply

  17. #
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    Jenniferposted July 1, 2015 at 7:37 am

    Sally, I am so excited to make some magic with these after work today! I bake almost exclusively using your recipes–you never steer me wrong! A couple questions–do you think I could add some chocolate chips for texture without disrupting the overall density of the cupcake? Do you think it would take away from the final product? Also, are you more of a Madagascar or Tahitian vanilla girl for this recipe, and what is your stance on using vanilla bean paste in place of either the extract or the scraped beans?

    Reply

    • Sallyreplied on July 1st, 2015 at 8:26 am

      Hey Jennifer! I’m so glad you commented and let me know that you love my recipes. Answers: (1) adding chocolate chips is a great idea to include a little extra flavor and texture. Go with 3/4 cup – 1 cup of chocolate chips. (2) I prefer Tahitian vanilla. I rarely use vanilla bean paste, just because the extract is so easy to come by. That doesn’t mean I don’t EVER use it. And it’s a great sub for the scraped vanilla beans and extract in this recipe. Vanilla bean paste concentrations vary and there are usually instructions for equivalents on the jar.

      Reply

  18. #
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    beccaposted July 9, 2015 at 3:43 pm

    i stumbled upon this recipe on Pinterest a while back and have had the opportunity to make these cupcakes (and even the cake version) multiple times. every time I make them, for different crowds, I receive rave reviews!! I always make sure to credit you, because I sure as heck would never be able to come up with this. Thank you for sharing this recipe. it’s a life saver!! :)

    Reply

  19. #
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    Dakotaposted July 10, 2015 at 5:53 pm

    My frosting did not turn out, I need up throwing it all away because it was so greasy. I doubled the recipe, other than that I followed it exactly, what did I do wrong? My cupcakes turned out delicious tho, thanks! 

    Reply

  20. #
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    aliciaposted July 16, 2015 at 7:44 pm

    Hi Sally-

    I made these the other day and they are delicious…however they came out really dense. What did I do wrong? Thanks!

    Reply

  21. #
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    Jillposted July 25, 2015 at 3:04 pm

    Hi Sally!

    I was looking for a Toffee Chip Cupcake recipe. Do you think adding a cup of toffee chips (like Heath bars) would taste okay in this recipe? Also, am I able to substitute extract for the Vanilla Bean?

    Love your recipes!!
    Thanks!

    Jill

    Reply

    • Sallyreplied on July 27th, 2015 at 11:52 am

      The addition of toffee would work! And you can use extract instead of vanilla bean, yes.

      Reply

  22. #
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    Annieposted July 30, 2015 at 2:37 am

    Sally, I love your recipes! This is the first one I’ve had an issue with. I’ve made it twice and both times it came out super dense and gooey. A toothpick comes out clean but the texture is very odd. What am I doing wrong?

    Reply

    • Sallyreplied on July 30th, 2015 at 12:11 pm

      Hi Annie! Are you measuring your flour appropriately? And the other ingredients? It sounds like they were underbaked too (judging from the gooey texture). Maybe another 2-3 minutes in the oven will help next time.

      Reply

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