Vanilla Birthday Cupcakes
These classic Vanilla Birthday Cupcakes are light, fluffy, and full of sweet vanilla flavor. Topped with a rich vanilla buttercream, they’re the perfect treat for birthdays or any celebration. Simple to make and even easier to enjoy, they’re a timeless dessert that’s sure to please any crowd.
Servings: 12 cupcakes
Calories: 459kcal
Ingredients
For the Vanilla Cupcakes:
- 200 g all-purpose flour
- ¼ tsp baking soda
- ¼ tsp baking powder
- ¼ 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
- 1½ tsp vanilla extract
- ½ tsp vanilla bean paste
- For the Vanilla Buttercream:
- 200 g butter cool room temperature
- 330 g powdered sugar sifted
- 1 tsp vanilla paste
- 1 tbsp whole milk room temperature
Instructions
Vanilla Cupcakes:
- Preheat oven to 160°C (320°F) conventional. Line a 12-cup muffin tin with cupcake liners.
- In a bowl, sift together flour, baking soda, baking powder, and salt. Set aside.
- In a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium-high speed for 3 minutes, until light and fluffy.
- Add eggs one at a time, mixing on low speed until fully incorporated. Scrape down the bowl as needed.
- Add half of the dry ingredients and mix on low speed until just combined.
- Add sour cream, oil, vanilla extract, and vanilla bean paste. Mix until just combined.
- Add the remaining dry ingredients and mix again until just combined.
- Use a rubber spatula to fold the batter gently and ensure it’s fully mixed.
- Divide the batter evenly between the 12 cupcake liners.
- Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Vanilla Buttercream:
- In a stand mixer or with a hand mixer, beat the butter on medium-high speed for 4 minutes. Scrape down the bowl and beat for another 2 minutes.
- Add powdered sugar, vanilla paste, and milk in two additions, mixing on low speed until fully combined after each.
- Scrape down the bowl and mix on low speed for another 2 minutes until the frosting is smooth and fluffy.
- Transfer buttercream to a piping bag fitted with a round tip (such as Wilton 1A).
- Pipe frosting onto cooled cupcakes. Use the back of a teaspoon to make a small indent in the frosting and top with birthday sprinkles.