Vanilla Cupcakes (Or Triple Vanilla Cupcakes)

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5 from 12 votes

These Vanilla Cupcakes present a moist and tender crumb enriched with sour cream and classic vanilla flavors. Made with a balanced batter of butter, sugar, eggs, and flour, they offer a soft texture ideal for frosting. The recipe includes a vanilla simple syrup to intensify the vanilla profile for triple vanilla cupcakes. Variations include lemon, tiramisu, strawberry shortcake, coconut, and dairy-free adaptations to customize flavors and dietary needs.

Prep Time

30 mins

Cook Time

25 mins

Additional Time

1 hr

Total Time

1 hr 55 mins

Servings: 15 Cupcakes

Calories: 375 kcal

Course: Dessert, Cake, Baked Goods

Cuisine: European, American

Ingredients

Vanilla Cupcakes

170 g all-purpose flour 1 ⅓ cup, spoon and level method (can use cake flour too
1 ¼ tsp baking powder
115 g butter softened (½ cup / 1 stick, unsalted
¼ tsp salt optional, any fine salt (except table salt, sea salt
200 g white sugar 1 cup
2 egg large
2 tsp vanilla extract
180 g sour cream ¾ cup

Vanilla simple syrup (for triple vanilla cupcakes)

100 g white sugar ½ cup
120 mL water ½ cup
Pinch salt or kosher, sea salt
1 ½ tsp vanilla extract or vanilla bean paste

Vanilla frosting

1 recipe for vanilla buttercream American buttercream

Instructions

Vanilla Cupcakes

Cup of Yum

Preheat oven to 350°F. Line a cupcake pan with cupcake liners.
Note on baking cupcakes - You will get 14 - 15 cupcakes with this recipe, so you can either use two standard cupcake pans OR you can cover the extra batter while the first batch is baking, and bake the remaining 2 - 3 cupcakes separately in the same pan after removing the baked ones.
Optional - Make the vanilla simple syrup ahead of time and let it cool down.
Sift the flour and baking powder together into a bowl and set aside.
Place the softened butter and salt in a bowl, and cream the butter until creamy. You can use a hand mixer for this. For a larger batch, use a stand mixer.
Add the sugar, and cream the butter and sugar together until light and fluffy.
Add the 2 eggs and mix them into the batter until the eggs are just mixed through. Avoid over-beating the batter with the added eggs.
Add the vanilla extract and sour cream, and stir them in on low speed (or by hand).
Now, add the dry ingredients in 3 additions and fold them in gently until mixed through. Please see the post for tips on how to fold in the flour while avoiding over-mixing the batter.
When folding in the final addition of dry ingredients, make sure there are no dry spots, and scrape the bottom of the bowl as you fold to ensure all the flour is mixed through well.
Using a 3 tbsp cookie scoop, generously scoop batter into the prepared cupcake liners (about 3 ½ tbsp each). The cupcake liners should be about half full, and you should get 14 - 15 cupcakes.
Knock the pan firmly on a counter twice to remove excess air bubbles.
Bake in the preheated oven for about 20 - 25 minutes. The cupcakes should just start to color on the surface and be slightly springy to the touch. A toothpick inserted should come out clean.
Remove the cupcake pan from the oven and let it sit for about 3 - 5 minutes to cool down slightly. Carefully remove the cupcakes from the pan and place them on a wire rack to cool down completely.
FOR TRIPLE VANILLA CUPCAKES - Dizzle some of the vanilla simple syrup on the cupcakes while they are cooling down on the wire rack. Warmer cupcakes will absorb the syrup better, so make sure the cupcakes are still very warm. Please note that this will make the cupcake sweeter.
Once the cupcakes have cooled down, frost with your choice of buttercream frosting - Vanilla flavored American buttercream or vanilla swiss meringue buttercream (recipe coming soon).
Top with sprinkles (optional) and serve.

Vanilla simple syrup for triple vanilla cupcakes (optional)

Place the sugar, salt, water and vanilla in a saucepan. Heat over medium-high heat while stirring to dissolve the sugar. Once the syrup starts to boil, you can remove it from the heat and let it cool down to room temperature. You can transfer the syrup into a plastic squeeze/squirt bottle, so that it's easier to drizzle. You can also use a spoon to carefully drizzle the syrup over the cupcakes.

Frosting

Follow the recipe for this vanilla flavored American buttercream OR Swiss meringue buttercream
Spread or pipe the frosting over the cupcakes when the cupcakes have cooled down.

Notes

Make the vanilla simple syrup ahead to enhance moisture and flavor in the triple vanilla variation.
For lemon meringue cupcakes, add lemon zest and extract, and fill with lemon curd. Top with Swiss meringue and optional pie crust pieces.
Tiramisu cupcakes use coffee syrup, mascarpone filling, and coffee buttercream with chocolate shavings.
Strawberry shortcake version includes macerated strawberries and Swiss meringue or sweetened whipped cream frosting.
Coconut cupcakes substitute sour cream with coconut milk plus vinegar and add desiccated coconut; frost with coconut buttercream and toasted coconut flakes.
Dairy-free option replaces butter and sour cream with plant-based alternatives and can use dairy-free buttercream or American buttercream with vegan butter.

Nutrition Information

Serving 1cupcake Calories 375kcal (19%) Carbohydrates 42g (14%) Protein 4g (8%) Fat 24g (37%) Saturated Fat 13g (65%) Cholesterol 44mg (15%) Sodium 19mg (1%) Potassium 71mg (2%) Fiber 1g (4%) Sugar 33g (66%) Vitamin A 295IU (6%) Vitamin C 1mg (1%) Calcium 34mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 15 Cupcakes

Amount Per Serving

Calories 375

% Daily Value*

Serving	1cupcake
Calories	375kcal	19%
Carbohydrates	42g	14%
Protein	4g	8%
Fat	24g	37%
Saturated Fat	13g	65%
Cholesterol	44mg	15%
Sodium	19mg	1%
Potassium	71mg	2%
Fiber	1g	4%
Sugar	33g	66%
Vitamin A	295IU	6%
Vitamin C	1mg	1%
Calcium	34mg	3%
Iron	1mg	6%

* Percent Daily Values are based on a 2,000 calorie diet.