Very Vanilla Cupcakes.

My favorite homemade vanilla cupcake recipe. Ditch that boxed mix!

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. :D

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.

 

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Very Vanilla Cupcakes

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

Yield: 12 cupcakes

Ingredients:

Vanilla Cupcakes

  • 1 and 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 egg whites
  • 1/4 cup vanilla greek yogurt (or plain; or regular yogurt; or even sour cream)
  • 3/4 cup 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 (2 sticks) unsalted butter, softened to room temperature
  • 4-5 cups powdered (confectioners') sugar
  • 1/4 cup 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. Stir in sugar - mixture will be gritty. Stir 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 powdered 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.

*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.

© 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.

 

 

   

341 Responses to “Very Vanilla Cupcakes.”

  1. #
    181
    Julieposted June 27, 2014 at 2:50 pm

    First recipe I have tried of yours and these were delicious! I made them for my sons birthday party and they were a hit! Thanks for a great recipe! :) Can’t wait to try your other recipes!

    Reply

  2. #
    182
    Carmenposted June 27, 2014 at 3:59 pm

    These cupcakes, just like all your other recipes, look delicious! Except I’ve gone to super markets and I can’t seem to find vanilla beans. Would it make a big difference if I didn’t add them in?

    Reply

    • Sallyreplied on June 28th, 2014 at 1:25 pm

      That’s fine, Carmen. You may simply use an extra teaspoon of vanilla extract.

      Reply

  3. #
    183
    Lily Rohlfingposted June 28, 2014 at 11:42 am

    Thank you so much for tis awesome recipe! I made this for my grandparents 50th wedding anniversary and it as a total hit! The frosting was perfect!

    Reply

  4. #
    184
    Alyssaposted June 28, 2014 at 3:48 pm

    Hi Sally! Let me just say before I get to the point that I have found dozens of recipes to try on your site. However, this will be the first one I am actually attempting. I have been baking since I was 6 and have yet to find a pure, simple, delicious vanilla cupcake. No frills. I think I may have found it. I do have one question: I am making this for a 4th of July party and was wondering if it could be doubled or if I would have to make two separate batches. Thanks so much!

    Reply

    • Sallyreplied on June 29th, 2014 at 7:39 am

      Hey Alyssa! Thank you so much for following my blog! I’m happy you’ll be trying these cupcakes. I usually just make two batches instead of doubling. Doubling makes a lot of batter and it’s sometimes hard to handle it all at once.

      Reply

  5. #
    185
    Marisaposted July 10, 2014 at 8:22 am

    Can I use vanilla bean paste instead of the vanilla beans and how much?
    Thank you.

    Reply

    • Sallyreplied on July 10th, 2014 at 10:03 am

      I would do about 1/2 – 1 teaspoon.

      Reply

  6. #
    186
    Saraposted July 12, 2014 at 2:44 am

    They look delicious! Have you used this recipe as a cake before? I need a good white cake recipe for my daughter’s birthday this week. I always see a lot of cupcake recipes but I’m never sure about using them for cake. Thanks!

    Reply

  7. #
    187
    Noorposted July 12, 2014 at 7:36 pm

    Sally, love your blog. Tried your lemon blueberry cake and it’s now my favorite cake.
    Anyway, would it be possible to bake these in advance? How far in advance to prevent dryness? Shd I freeze it? Thanks.

    Reply

    • Sallyreplied on July 13th, 2014 at 7:06 pm

      Hi Noor – you may freeze these baked cupcakes for a few days and thaw overnight in the refrigerator but they taste much better fresh.

      Reply

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