Vanilla Birthday Cupcakes Recipe

Introduction

These vanilla birthday cupcakes are a classic treat, perfect for celebrations or any time you want a delightful, homemade dessert. Soft, moist cupcakes topped with smooth vanilla buttercream make them a crowd-pleaser for all ages.

Ingredients

• 200 g all-purpose flour
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 70 g butter (room temperature)
• 210 g granulated sugar
• 3 large eggs (room temperature)
• 150 g full-fat sour cream (room temperature)
• 2 tbsp vegetable oil (e.g. canola oil)
• 1 ½ tsp vanilla extract
• 1/2 tsp vanilla bean paste
• 200 g butter (cool room temperature, for buttercream)
• 330 g powdered sugar
• 1 tsp vanilla paste (for buttercream)
• 1 tbsp whole milk (room temperature)

Instructions

1. Step 1: Preheat your oven to 160ºC (320ºF) using a conventional setting. Line a cupcake tray with 12 cupcake liners.
2. Step 2: Sift together the flour, baking powder, baking soda, and salt in a bowl. Set this dry mixture aside.
3. Step 3: In a mixing bowl, use a paddle attachment to cream the 70 g butter and granulated sugar on medium-high speed for 3 minutes until light and fluffy.
4. Step 4: Add the eggs one at a time, mixing on low speed after each addition until just combined.
5. Step 5: Scrape down the sides of the bowl. Add half of the sifted flour mixture and mix on low speed until just combined.
6. Step 6: Add the sour cream, vegetable oil, vanilla extract, and vanilla bean paste. Mix gently on low speed until incorporated.
7. Step 7: Add the remaining flour mixture and mix until just combined. Use a rubber spatula to gently fold the batter to ensure all ingredients are combined without overmixing.
8. Step 8: Divide the batter evenly into the prepared cupcake liners. Bake for 20 to 22 minutes or until a cake tester inserted into the center comes out clean.
9. Step 9: Allow the cupcakes to cool in the tray for 5 minutes, then transfer them to a cooling rack to cool completely.
10. Step 10: For the buttercream, sift the powdered sugar. Beat the 200 g butter with a paddle attachment on medium-high speed for 4 minutes until creamy. Scrape the bowl and continue mixing for another 2 minutes.
11. Step 11: Add powdered sugar, vanilla paste, and milk in two parts, mixing on low speed after each addition until fully combined.
12. Step 12: Scrape the bowl again and mix on low speed for a final 2 minutes to achieve a smooth buttercream.
13. Step 13: Transfer the buttercream to a piping bag fitted with a round tip, such as a Wilton 1A.
14. Step 14: Pipe the buttercream onto each cooled cupcake. Make a small indent on the top of the buttercream with the back of a teaspoon and decorate with birthday sprinkles.

Tips & Variations

• Use room temperature ingredients to ensure smooth mixing and a tender crumb.
• Vanilla bean paste adds a richer flavor than just vanilla extract; feel free to adjust the amount to taste.
• For a lighter cupcake, gently fold the flour mixture and avoid overmixing.
• Try decorating with fresh berries or edible flowers for a different look.
• Substitute half the vegetable oil with melted coconut oil for a subtle flavor twist.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 4 days; bring to room temperature before serving. Buttercream-topped cupcakes may soften in the fridge, but gently warming them for a few minutes before serving will restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works well for this recipe. Just be sure to mix thoroughly and scrape the bowl often to incorporate all ingredients evenly.

How do I know when the cupcakes are done baking?

Insert a toothpick or cake tester into the center of a cupcake; if it comes out clean or with a few moist crumbs, the cupcakes are ready. Avoid opening the oven too early to prevent sinking.

Vanilla Birthday Cupcakes Recipe

Print Recipe

★★★★★

4.5 from 129 reviews

Delight in these classic Vanilla Birthday Cupcakes featuring a moist, tender crumb made with all-purpose flour, butter, and sour cream, perfectly balanced with real vanilla flavors. Topped with a creamy, smooth vanilla buttercream frosting, these cupcakes are ideal for any celebration or special occasion.

• Author: Cleo
• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 42 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcake Batter

• 200 g all-purpose flour
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 70 g butter, room temperature
• 210 g granulated sugar
• 3 large eggs, room temperature
• 150 g full-fat sour cream, room temperature
• 2 tbsp vegetable oil (e.g., canola oil)
• 1 ½ tsp vanilla extract
• 1/2 tsp vanilla bean paste

Vanilla Buttercream Frosting

• 200 g butter, cool room temperature
• 330 g powdered sugar
• 1 tsp vanilla bean paste
• 1 tbsp whole milk, room temperature

Instructions

1. Prepare the Oven and Pan: Preheat your oven to 160ºC (320ºF) using the conventional oven setting. Line a cupcake tray with 12 cupcake liners to prepare for baking.
2. Sift Dry Ingredients: In a bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside to incorporate evenly into the batter later.
3. Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, combine the butter and granulated sugar. Beat on medium-high speed for about 3 minutes until light and fluffy.
4. Add Eggs: Add eggs one at a time into the mixture. Mix on low speed after each addition until fully combined and smooth.
5. Incorporate Flour Mixture Part 1: Scrape down the sides of the bowl to ensure all ingredients are mixed. Add half of the sifted flour mixture and mix on low speed until just combined, avoiding overmixing.
6. Add Wet Ingredients: Mix in the sour cream, vegetable oil, vanilla extract, and vanilla bean paste until just combined, maintaining a gentle fold.
7. Incorporate Flour Mixture Part 2: Add the remaining flour mixture and mix on low speed until the batter is just combined. Use a rubber spatula to gently fold the batter ensuring all ingredients are well incorporated without overworking the batter.
8. Fill Cupcake Liners and Bake: Divide the batter evenly among the 12 cupcake liners. Bake for 20–22 minutes or until a cake tester inserted in the center comes out clean.
9. Cool Cupcakes: Remove from the oven and place the cupcake tray on a cooling rack. After about 5 minutes, carefully remove cupcakes from the tray and allow them to cool completely on the rack.
10. Prepare Buttercream Frosting: Sift the powdered sugar. Using a stand or hand mixer with a paddle attachment, beat the butter on medium-high speed for 4 minutes until creamy. Scrape down the bowl, then continue beating for 2 more minutes.
11. Add Powdered Sugar and Flavor: Add the powdered sugar, vanilla bean paste, and whole milk in two parts, mixing on low speed to fully incorporate each addition before adding the next.
12. Finalize Buttercream: Scrape down the sides again and beat on low speed for 2 additional minutes until the buttercream is smooth and spreadable.
13. Pipe and Decorate: Transfer the buttercream to a piping bag fitted with a round tip such as Wilton 1A. Pipe a swirl of buttercream onto each cooled cupcake, then create a small indent at the top of the buttercream with the back of a teaspoon. Decorate with birthday sprinkles as desired.

Notes

• Ensure all refrigerated ingredients like butter, eggs, and sour cream are at room temperature for the best texture and mixing results.
• Do not overmix the batter once the flour is added to keep the cupcakes tender and moist.
• If you do not have vanilla bean paste, you can substitute with an equal amount of vanilla extract, although the paste adds more depth of flavor.
• Make sure cupcakes are completely cool before frosting to prevent the buttercream from melting.
• Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Keywords: vanilla cupcakes, birthday cupcakes, vanilla buttercream, moist cupcakes, classic cupcake recipe, easy birthday dessert