I still remember the first time I baked vanilla birthday cupcakes. The smell filled my kitchen, and the soft, fluffy cupcakes came out golden and sweet. One bite, and I knew they were perfect for any celebration.
I know you want desserts that feel special but are easy to make. These cupcakes are light, moist, and topped with creamy frosting. They’re the kind of treat that makes birthdays unforgettable.
You might think baking cupcakes is tricky, but it’s really simple. With just a few steps, you’ll have a batch ready to share and enjoy.
So, let’s make vanilla birthday cupcakes together and bring a little joy to the party.
Why You’ll Love This Recipe
- Classic and Reliable: These cupcakes bake up soft and moist every time.
- Simple Ingredients: Everything you need is probably already in your kitchen.
- Perfect for Celebrations: A base recipe that works for birthdays, holidays, or everyday treats.
- Customizable: Easy to dress up with sprinkles, food coloring, or different frostings.
- Beginner-Friendly: Straightforward steps make this recipe approachable for all skill levels.
What You Need to Know Before You Start
Prep Time & Cook Time
- Prep Time: 20 minutes
- Bake Time: 18–20 minutes
- Total Time: About 40 minutes
Servings
Makes about 12 cupcakes, ideal for a small gathering. Double the recipe if you need more.
Difficulty
Easy. A great entry-level recipe if you’re new to baking but still fun for experienced bakers who enjoy adding personal touches.
Required Kitchen Tools
- Mixing bowls (large and medium)
- Electric hand mixer or stand mixer
- Whisk and spatula
- Measuring cups and spoons
- Muffin tin (12-cup standard size)
- Cupcake liners
- Cooling rack
Ingredients for Vanilla Cupcakes & Frosting
Here’s what you’ll need to bake these soft, tender cupcakes (exact measurements will be included in the recipe card below):
- All-Purpose Flour: The base that gives structure to the cupcakes.
- Baking Soda & Baking Powder: Work together to create a light and fluffy crumb.
- Salt: Balances sweetness and sharpens the vanilla flavor.
- Butter: Softened, adds richness and a tender texture.
- Granulated Sugar: Sweetens and helps the cupcakes stay moist.
- Eggs: Bind the batter and provide structure.
- Sour Cream: Adds moisture and a slight tang for depth of flavor.
- Vegetable Oil: Keeps the cupcakes soft for days.
- Vanilla Extract & Vanilla Bean Paste: Layers of vanilla flavor that make these cupcakes stand out.
For the Vanilla Buttercream:
- Butter: Smooth, creamy base for the frosting.
- Powdered Sugar: Sweetens and creates structure for the frosting.
- Vanilla Paste: Intensifies the flavor of the buttercream.
- Milk: Adjusts the frosting to the perfect consistency.
Variations for Vanilla Birthday Cupcakes
- Add Sprinkles: Fold rainbow sprinkles into the batter for funfetti-style cupcakes.
- Chocolate Twist: Mix in mini chocolate chips or swap half the vanilla with almond extract.
- Fruity Fillings: Core the baked cupcakes and add jam, lemon curd, or fresh fruit for a surprise inside.
- Frosting Flavors: Swap vanilla buttercream for chocolate, strawberry, or cream cheese frosting.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend for those with dietary needs.
How to Make Vanilla Birthday Cupcakes Step-by-Step
1. Prepare the Oven and Pan
Preheat oven to 350°F (177°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer to beat the butter and sugar until light and fluffy, about 2–3 minutes.
4. Add the Eggs and Flavor
Mix in the eggs, one at a time, until combined. Add vanilla extract and vanilla bean paste.
5. Add the Wet and Dry Mix
Alternate adding the dry ingredients and sour cream, starting and ending with dry ingredients. Stir in the oil to finish. Do not overmix.
6. Fill the Liners
Divide batter evenly among the cupcake liners, filling each about two-thirds full.
7. Bake
Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Vanilla Buttercream
- In a large bowl, beat butter until smooth and creamy.
- Gradually add powdered sugar, one cup at a time, mixing on low speed.
- Add vanilla paste and milk, beating until fluffy and spreadable. Adjust consistency with more milk if needed.
Serving and Decoration
These cupcakes are best served once fully cooled and topped with a swirl of buttercream. Add sprinkles, colored sugar, or themed decorations to match the celebration. For birthdays, try piping tall swirls and topping each cupcake with a candle.
Storing Vanilla Birthday Cupcakes
- Room Temperature: Keep frosted cupcakes in an airtight container at room temperature for up to 2 days.
- Refrigerator: Store for 4–5 days, though allow them to come to room temperature before serving.
- Freezer: Freeze unfrosted cupcakes for up to 2 months. Thaw overnight in the refrigerator before frosting.
Tips and Tricks for Success
- Do Not Overmix: Overmixing the batter can make cupcakes dense instead of fluffy.
- Room Temperature Ingredients: Butter, eggs, and sour cream blend more smoothly when not cold.
- Test Early: Check doneness at 18 minutes to prevent overbaking.
- Frosting Consistency: If the frosting is too stiff, add a splash of milk; if too thin, add more powdered sugar.
- Decorating Shortcut: Use a piping bag fitted with a large star tip for a bakery-style swirl.
Nutrition
| Serving Size | 1 cupcake (with frosting) |
|---|---|
| Calories | ~320 kcal |
| Carbohydrates | 42 g |
| Protein | 3 g |
| Fat | 16 g |
| Saturated Fat | 10 g |
| Cholesterol | 65 mg |
| Sodium | 180 mg |
| Fiber | 0 g |
| Sugar | 30 g |
Vanilla Birthday Cupcakes
Course: Dessert Recipes12
cupcakes2
minutes18
minutes320
kcalIngredients
- For the Cupcakes:
200 g (1 2/3 cups) all-purpose flour
¼ tsp baking soda
¼ tsp baking powder
¼ tsp salt
70 g (5 tbsp) butter, room temperature
210 g (1 cup) granulated sugar
3 large eggs, room temperature
150 g (2/3 cup) full-fat sour cream, room temperature
2 tbsp vegetable oil
1½ tsp vanilla extract
½ tsp vanilla bean paste
- For the Vanilla Buttercream:
200 g (¾ cup + 2 tbsp) butter, room temperature
330 g (2 ¾ cups) powdered sugar, sifted
1 tsp vanilla paste
1 tbsp whole milk, room temperature
Directions
- Preheat oven to 350°F (177°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, mixing after each. Stir in vanilla extract and vanilla bean paste.
- Mix in the dry ingredients alternately with sour cream, starting and ending with dry. Stir in oil until just combined.
- Divide batter into liners, filling each about two-thirds full.
- Bake 18–20 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
- For the frosting: Beat butter until creamy. Add powdered sugar gradually, mixing well. Stir in vanilla paste and milk, whipping until smooth and fluffy.
- Frost cooled cupcakes and decorate with sprinkles or candles.
Vanilla Birthday Cupcakes FAQs
Q: Can I make these ahead of time?
Yes. Bake and store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, then frost before serving.
Q: Can I use yogurt instead of sour cream?
Yes, plain full-fat yogurt works well as a substitute.
Q: How do I keep the cupcakes moist?
The sour cream and oil in the batter help keep them tender. Don’t overbake, as that can dry them out.
Q: Can I double the recipe?
Absolutely. Simply double the ingredients and bake in two muffin tins.
Conclusion
Vanilla Birthday Cupcakes are a classic treat that fit every occasion. They are easy to bake, full of rich vanilla flavor, and endlessly customizable. Whether you add sprinkles, fill them with fruit, or top with colorful frosting, they’ll bring joy to the table.
