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

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.

Love cupcakes? Add these to your baking list: super moist chocolate cupcakes, ultimate birthday cupcakes, soft & fluffy funfetti cupcakes, pistachio cupcakes with creamy strawberry frosting, party piñata cupcakes, mocha nutella cupcakes, peanut butter & jelly cupcakes, ultimate Snickers cupcakes, strawberry cupcakes with creamy strawberry buttercream, and red velvet cupcakes.


Very Vanilla Cupcakes

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 3 hours
  • Yield: 12 cupcakes
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American


My favorite homemade vanilla cupcake recipe. Ditch that boxed mix– these taste way better!


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*
  • 3/4 cup (180ml) vanilla almond milk*
  • 2 teaspoons pure vanilla extract
  • seeds scraped from 1/2 split vanilla bean*

Vanilla Bean Frosting

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


  1. Preheat oven to 350°F (177°C). 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 and bake for 20 minutes or until a toothpick inserted in the center comes out clean. 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.


  1. Yogurt: You can also use plain Greek yogurt, regular yogurt, or sour cream.
  2. Milk: You can also use regular milk, soy milk, or plain almond milk.
  3. Vanilla Beans: If you can’t get your hands on vanilla beans, add an extra 1/2 teaspoon of pure vanilla extract instead.
  4. Frosting: 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!
  5. Mini Cupcakes: For about 24 mini cupcakes, bake for 8-9 minutes at 350°F (177°C) or until a toothpick inserted in the center comes out clean.
  6. Vanilla Cake: 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. Or try my white layer cake for a double layer cake.
  7. Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!

Keywords: homemade vanilla cupcakes, vanilla cupcakes

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


  1. Hi Sally! This recipe has become my FAVORITE! Question about the egg whites. Do you ever use egg whites from a carton, or always fresh? I’m wondering because I plan on baking a couple batches of this recipe and it would seem easier to just measure the cartoned egg whites instead of wasting all of the yolks from cracking fresh eggs. But I used cartoned eggs once before with this recipe and the texture and color seemed different. Am I doing something wrong or should I not use cartoned egg white? Thank you!

  2. Hi Sally, 

    I just want to thank you for posting this recipe. I am an amateur baker and my daughter just asked me to bake cupcakes on her birthday. I initially planned to use a boxed mix, until I saw this in your site and was challenged when you said ditch the boxed mix haha. You are absolutely right, I was able to impress the guests during her birthday but most importantly, my daughter and husband loved it. 

    Thanks again!

  3. anxious to try these.  can you please tell me what size eggs you use in the recipe.  sounds like the egg white really makes a difference and I would like them to be what you recommend.  thank you…….

  4. Hi! Im new to your website, and i am super excited about these cupcakes. I just ate one unfrosted one, and they seem dense. Im trying to figure out what i did wrong???

  5. Hi Sally – thank you for all your wonderful recipes, they are all so great and is my go-to website for cupcakes! I am wondering for this very vanilla cupcake, can I use buttermilk instead of sour cream? Sour cream doesn’t come cheap at my location.

    Thanks a bunch!


  6. Hey Sally, a few questions… Can you store the frosting separately? if so how long, where and how do I do it. Thank you =)

  7. Oh my god!!!! My husband is beyond picky and he can never know whats in these, but he loved them Box mixes be gone!!!
    I cut the butter in half and frosting was delish also i split frosting up and added cardamon and cinnamon thank you

  8. Hello, I just found out about your blog a couple of months ago and I just wanted to say that your recipes and tips are simply amazing! I am somehow new to baking and everything I made following your recipes turned out to be a huge hit, especially the caramel apple upside down cake and the apple bundt cake (everybody wanted the recipe to that 🙂 )
    I made the very vanilla cupcakes recipe using an 9 inch pan like you suggest in the notes and it is so light and fluffy and cute! Next time I will use more vanilla though (I had only vanilla powder at home, I live in Greece and vanilla extract is not so easy to come by and it ‘s also quite expensive..)
    Also, the triple chocolate layer cake??? I had been looking for this exact recipe for years, a friend of mine grew up in the States and always made it for birthdays etc and she would never ever give the recipe away :p . I was so glad to find yours 🙂 
    Anyway, sorry for the long post! Thanks again 🙂 

    1. Sara, it sounds like you love apple cakes as much as I do! So happy you’re loving all my recipes. Thank you for reporting back!

  9. Just wondering if I can use egg whites that have been frozen?
    I had some egg whites leftover from making lemon curd, couldn’t use them at the time so froze them (as many sites indicated that you can).
    Would it be ok to use these in your recipe?

      1. I used the frozen egg whites. Totally fine.  The cupcakes had great flavour and texture.  Definitely a go-to vanilla cupcake recipe, especially when I have egg whites to use up!

  10. Can I substitute the butter in the cupcake batter for canola oil? I’m making cupcakes for someone who is lactose-intolerant. Also, would coconut or almond milk work instead of whole milk? Thank you!

    1. Hi there-
      I know this was a few months ago but in case anyone else reads this, you can find vegan butter in most natural food stores. I’m not lactose intolerant but I avoid dairy as much as possible. Earth Balance is a pretty common brand to find that makes these. Hope that helps!

  11. I have been searching for a good vanilla cupcake. I have tried several that claimed to be the best. I was having an issue with the liner coming loose after taking them out of the oven. I had no problem with this cupcake. Made them and sent them to work with my Husband for his co workers. He said the comments about how great they were went on and on. My family calls me the Martha Stewart of the family, so i have a lot of experience in baking. This cupcake was fabulous! Those that might have trouble with this recipe either did not follow the measuring directions precisely or their oven doesn’t cook evenly. Thanks for sharing!

  12. Hey Sally!
    Love your recipes!!
    Quick doubt : can I substitute the butter with anything else? Or is butter the best option??
    Thank a ton!

  13. Not sure if someone has already asked this or not. If I wanted to make 2 or 3 4-inch round cakes, how full would I fill the pans and how long should I bake?

  14. Hi Sally. I just had to comment and let you know that I baked these cupcakes today with my four year old daughter. We added pink, blue, purple and yellow food colouring for a fun Easter theme. My daughter usually asks me to bake cupcakes to distribute to friends and family but she adamantly states that she does not like cake. However, she ate an entire cupcake tonight without frosting! She has never had more than a bite of any cake before and she usually announces her dislike but she absolutely LOVED these and told me to make these “forever”! Thank you Sally for converting my daughter to the fun side!!

  15. Hi Sally,
    Could I use lactaid skim milk For this recipe? Or would it affect the cake? Could I use 2 eight inch cake pans instead of 9 inch? 
    Thank you, 
    Love your blog! 

  16. Hi Sally,
    Can I make this without vanilla beans? Vanilla beans are Awfully expensive in my supermarkets. Could I use more vanilla or something?

  17. Hello Sally,
    First of all thank you for sharing your amazing recipes.
    I just tried this recipe but it failed 🙁
    Liner sticks to the cupcake and it tastes chewy.
    Also its not as high as in your pictures. 
    Im not sure why..
    Is it because of I whisked egg white for too long?
    Which step should I be careful of not over mixing?
    Or perhaps expired baking soda?
    Appreciate your help, really wanna work out this amazing recipe. 
    Thank you!


    1. Hi Claire! So sorry about that. You’ll want to be careful to NOT overmix the wet & dry ingredients. Baking powder and soda- did you accidentally mix the amounts of the two up? Are they fresh as well? I like to replace mine every 3 months because I find they each lose potency not much longer after that. The cupcakes could have also been underbaked.

  18. Hi, Sally! I want to make these tomorrow for a party and was wondering if I could fill these. I have a cupcake filler, but I was worried that they might crumble if I did fill them. And if these will crumble, what recipe would work on your blog? Thanks! Love your blog!

    1. Okay, so I pulled these out of the oven and gave one a try. They tasted great, but the color of the liner was ruined by the oil coming out of the cupcake. Literally the best cupcake recipe EVER, but next time what should I do to make it less oily?

      1. Are they cupcakes oily to touch? I’m so glad you enjoy their taste, but I would suggest only partially melting the butter next time. So, melt it for maybe about 30 seconds in the microwave then whisk it manually until completely melted. This creates a thicker and less greasy melted butter mixture to begin with.

  19. Hi Sally, I’m making this for my husband’s birthday, and wanted to make sure that the frosting recipe is enough for frosting the 9″ cake? He doesn’t eat a lot of sweets but when he does he likes a good frosting to cake ratio, I have had a lot of luck with all of your other recipes and I am sure this one will not disappoint.

      1. Thank you for getting back to me so quickly, I made this yesterday afternoon, and we had it for dessert. It was delicious. I love everything vanilla bean. Those flecks just make me giddy, is that weird? This was perfect for my vanilla cake/frosting loving husband, his chocolate loving daughter was not as impressed! And thanks again for my now go to Vanilla Cake recipe.

  20. Hi there Sally!
    I recently stumbled upon this recipe and have been waiting to give it a whirl, luck would have it I found just the right opportunity. My in-laws are coming over for a BBQ and my father in law is an EXTREMELY picky man, but I have heard him mention how much he liked an Almond-Vanilla cupcake a few months back. Any ideas on how I can convert the recipe slightly for that? Maybe sub a little almond flour in or use almond extract instead of vanilla? Any help would be amazing!

  21. Hello! I love your recipes:) just wondering whether I could experiment and sub the granulated white  sugar for coconut sugar or maybe half a cup of brown rice syrup? Thank you in advance :):)

  22. Hi sally,

    I made the cupcakes and they tasted delicious especially if they are hot.

    I did not put the frosting but they still tasted good.thank you for sharing your recipes.

  23. 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. 

1 8 9 10 11 12

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love



Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally