Easy Vanilla Cupcakes with Cream Cheese Frosting are perfect for any occasion! Sweet and tender, these will be a hit across the board.
This Vanilla Cupcakes Recipe bakes up beautifully and delivers a classic, simple-flavored cupcake that’s moist and tender.
Why You Must Make
- Not everyone loves chocolate — these vanilla cupcakes are a delicious alternative that pleases most palates.
- This version is adapted from Ina Garten and originally appeared in House Beautiful magazine.
- Sour cream in the batter keeps the cupcakes moist and tender, and they’re finished with a rich cream cheese frosting.
For a recent birthday, we wanted a dessert that would please everyone. Flavor preferences differed across the family, so we chose a universally loved vanilla cupcake. The result was a light, tender cake with a sweet-tangy frosting that made the celebration extra special.
Ingredients Notes:
- Kitchen Staples – Check your pantry for sugar, all-purpose flour, and baking soda.
- Butter – Use room-temperature butter for easier creaming and better incorporation.
- Eggs – Bring eggs to room temperature before mixing. Placing them in a bowl of warm (not hot) water for a few minutes speeds this up.
- Sour Cream – Room-temperature, full-fat sour cream gives the best texture and flavor.
- Pure Vanilla Extract – Always choose real vanilla over imitation for a superior flavor.
- Cornstarch – Mixed with all-purpose flour, cornstarch creates a tender crumb similar to cake flour. Don’t omit it.
- Kosher Salt – If substituting table salt, use slightly less (about ¾ teaspoon) since table salt is finer.
- Cream Cheese – For the frosting, use full-fat cream cheese at room temperature for a smooth finish.
- Powdered Sugar – Sift the powdered sugar for a silky frosting texture.
Expert Tips
The sour cream in this recipe yields a moist, tender crumb, while cream cheese frosting adds a pleasant tang that balances the sweetness. Here are a few practical tips for reliable results:
- Fill liners 2/3 full: This prevents overflow. If you have extra batter, bake it in a small ramekin.
- Watch baking time: Rather than assuming 30 minutes is required, check cupcakes at 20 minutes. A clean toothpick or a spring-back when lightly tapped indicates doneness.
- Avoid returning underbaked cupcakes to the oven: If removed too early they won’t finish properly; if overbaked, they cannot be salvaged.
- Adjust for fast browning: If tops brown too quickly, lower the oven temperature to 325°F and bake a little longer, checking doneness with a toothpick or the spring-back test.
- Oven accuracy: An oven thermometer helps ensure correct temperature and consistent results.
- Doubling the recipe: If you double the batch, use extra-large eggs or increase the number of large eggs to seven for proper balance.
Frequently Asked Questions
Cornstarch reduces the overall gluten formation when mixed with all-purpose flour, producing a softer, more tender crumb. It’s a simple substitute for cake flour and helps keep the texture delicate.
Filling liners about two-thirds full prevents batter from overflowing as the cupcakes rise. If you have extra batter, bake it separately in a ramekin or small pan.
If the tops brown quickly, lower the oven to 325°F and bake slightly longer. Use a toothpick or the spring-back test to confirm doneness before removing from the oven.
You May Also Like:
If you enjoy vanilla desserts, try other classic vanilla recipes for more inspiration and variations.
- Triple Vanilla Pound Cake
- Instant Pot Vanilla Cheesecake
- Vanilla Spritz Cookies
- Vanilla Cupcakes with White Chocolate Buttercream
- Buttercream-Topped Vanilla Cupcakes
- More Dessert Recipes
- More Cupcake Recipes
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Easy Vanilla Cupcakes with Cream Cheese Frosting
30 minutes
30 minutes
1 hour
12 cupcakes
A delicious, all-purpose cupcake flavored with vanilla and topped with cream cheese icing.
Ingredients
- 9 tablespoons (1 stick plus 1 tablespoon) butter, at room temperature
- 1 ½ cups sugar
- 3 eggs, at room temperature
- ½ cup sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- 2 tablespoons + 2 ½ teaspoons cornstarch
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
Frosting:
- 1 ½ sticks butter, at room temperature
- 1 brick (8 ounces) cream cheese, at room temperature
- 6 ounces powdered sugar, sifted (approximately 1 ⅓ cups)
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350ºF.
- Line muffin pans with paper liners.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed until light and fluffy. On medium speed, add the eggs one at a time, then add the sour cream and vanilla. Scrape down the sides and mix until smooth.
- Sift together the flour, cornstarch, salt, and baking soda in a bowl.
- With the mixer on low speed, add the flour mixture to the butter mixture until just combined.
- Fill the cupcake liners ⅔ full with batter to avoid overflow.
- Bake in the center of the oven for 20 to 30 minutes, until a toothpick inserted in the center comes out clean. Cool to room temperature.
- For the icing, mix the butter, cream cheese, powdered sugar, and vanilla in the bowl of an electric mixer on low speed, mixing until smooth.
- Spread or pipe the frosting generously on top of each cooled cupcake.
Notes
Recipe adapted from Ina Garten. Instead of sifting, you can whisk the dry ingredients together until well combined.
Nutrition Information:
Yield:
12
Serving Size:
1 cupcake
Amount Per Serving:
Calories: 361Total Fat: 15gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 85mgSodium: 268mgCarbohydrates: 52gFiber: 0gSugar: 39gProtein: 4g