This classic, easy vanilla cupcake recipe is soft and moist with a distinct vanilla flavor. No complicated ingredients and less than an hour from start to finish! Recipe includes a how-to video!
Preheat oven to 350F (175C) and line a 12-count muffin tin with paper liners. Set aside.
Combine butter and sugars in the bowl of a stand mixer (or in a large bowl -- and use an electric hand mixer) and beat very on medium speed until well creamed and light and fluffy.
6 Tablespoons unsalted butter, ¾ cup granulated sugar, ¼ cup light brown sugar
Add egg and vanilla extract and beat well.
1 large egg, 1 ½ teaspoons vanilla extract
In a separate, medium-sized bowl, whisk together flour, baking soda, baking powder, and salt.
1 ⅓ cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon table salt
Use a spatula (not a mixer!) to gradually fold in about ¼ of the flour mixture until just combined.
Add about ¼ cup of the buttermilk and use spatula to fold in until just combined.
¾ cup buttermilk
Continue to alternate until flour mixture and buttermilk are completely combined (I add the flour in 4 parts and the buttermilk in 3) -- mix until batter is combined but be sure not to over-mix or your cupcakes could end up dense and dry.
Fill cupcake liners ⅔-¾ of the way full with batter (do not over-fill, if you have any leftover batter discard it) and bake on 350F (175C) for 17-18 minutes or until tops spring back when gently touched and a toothpick inserted in the center comes out with a few moist crumbs or clean.
Allow cupcakes to cool in pans for 5 minutes before carefully removing to cooling rack to cool completely before frosting.
Vanilla Bean Frosting
Beat butter with an electric mixer until creamy. Sprinkle salt over butter and stir again to combine.
1 cup unsalted butter, ¼ teaspoon table salt
Gradually, about ½ cup at a time, add powdered sugar, waiting until each cup is completely mixed before adding more.
3 cups powdered sugar
Stir in vanilla bean paste.
1 Tablespoon vanilla bean paste
With mixer on medium-low speed, add the heavy cream, one tablespoon at a time until you have a smooth consistency. Once ingredients are well incorporated, gradually increase speed to high and beat for about 30 seconds.
1-2 Tablespoons heavy cream
Pipe or spread frosting over cooled cupcakes. Top with sprinkles, if desired. This frosting will be fine at room temperature for 2 days or refrigerated in an airtight container for about a week.
Video
Notes
Doubling the recipe
This recipe doubles well; double all ingredients.
Vanilla bean paste
If you can't get your hands on vanilla bean paste, you can substitute 1 teaspoon of vanilla extract for a classic vanilla frosting.
Frosting
This recipe makes enough frosting to generously pile the frosting on each cupcake (as shown in photos). If you want a modest amount of frosting, simply halve the recipe.Note that I previously used my favorite chocolate frosting to decorate these cupcakes instead of vanilla bean buttercream. Feel free to use that recipe if that's what you prefer, or browse my frosting library for more options like: