Classic Vanilla Cupcakes: The Ultimate Recipe for Fluffy, Moist Perfection with a Double Vanilla Kick!

Prepare to fall in love with the ultimate classic vanilla cupcake recipe! This perfectly balanced and incredibly reliable recipe guarantees fluffy, irresistibly moist cupcakes bursting with an unparalleled vanilla flavor. What’s our secret for such an intense vanilla experience? A generous, double dose of vanilla, combining the rich depth of pure vanilla extract with the aromatic beauty of real vanilla beans (or paste!).

For all you vanilla aficionados out there, this cupcake is a dream come true. While a decadent chocolate dessert certainly has its charm, vanilla holds a special place in my heart. There’s truly nothing more satisfying than a truly fantastic dessert where the elegant, sweet, and complex notes of vanilla take center stage, captivating every single taste bud.

With that passion in mind, I embarked on a mission to create my ideal vanilla cupcakes. The result? These glorious treats are as profoundly vanilla-flavored as you can possibly imagine! Each bite reveals a wonderfully light and tender crumb, an intensely rich aroma, and an unbelievably delicious taste that will have you reaching for another.

Double the Vanilla: Our Secret to Unforgettable Flavor

What elevates these vanilla cupcakes from merely good to truly exceptional? It’s our signature “double vanilla” approach. We infuse the cupcake batter with a generous amount of both high-quality vanilla extract AND the fragrant seeds from real vanilla beans. This combination isn’t just about adding more vanilla; it’s about layering different facets of its complex flavor profile. The extract provides a deep, foundational vanilla note, while the beans contribute those beautiful black specks and a more nuanced, floral, and aromatic essence that lingers on your palate.

To complete this classic dessert, we recommend topping these beauties with a luscious whipped vanilla buttercream frosting, creating that iconic cupcake and frosting duo. Alternatively, for a slightly lighter and less-sweet option, consider using my vanilla chantilly cream frosting. Either choice promises an amazing finish that perfectly complements the rich vanilla flavor of the cupcake.

Table of Contents

• Double the Vanilla: Our Secret to Unforgettable Flavor
• Essential Ingredients You’ll Need
• Choosing and Using the Best Vanilla
• Step-by-Step: How to Make Perfect Vanilla Cupcakes
• Creative Decoration Ideas and Suggestions
• Explore More Delicious Cupcake Recipes
• Get the Full Recipe Card Here!

Essential Ingredients You’ll Need

Choosing and Using the Best Vanilla for Superior Flavor

Our recipe’s standout feature is the potent vanilla flavor, achieved by incorporating both vanilla extract and real vanilla beans. This combination creates a depth that simply one or the other cannot match. If whole vanilla beans are difficult to source or fall outside your budget, high-quality vanilla bean paste is an excellent and convenient alternative.

• Vanilla extract — Always opt for pure vanilla extract, not imitation. The ingredient list should be short and sweet: vanilla beans, alcohol, and water. Trusted brands known for their superior flavor include Nielsen-Massey, Rodelle, and Simply Organic. Pure extract provides a smooth, classic vanilla base.
• Whole vanilla beans — When selecting whole beans, look for plump, pliable, and moist pods. Avoid any that appear dry, brittle, or shriveled, as these will have less flavor. For optimal freshness and potency, store them in a vacuum-sealed package and use them within one year. The tiny black seeds scraped from the bean contribute a complex, floral, and visible speckle that enhances both taste and appearance.
• Vanilla bean paste — This is a fantastic middle-ground option, offering the intense flavor and signature specks of real vanilla beans with the convenience of an extract. My jar of Nielsen-Massey vanilla bean paste has lasted me for several years, proving to be a highly economical and easy-to-use ingredient. It’s perfect for when you want the bean’s aesthetic and flavor without the scraping.

Vanilla Substitution Tip: If you find yourself short on one type of vanilla, you can easily substitute. Generally, 1 teaspoon of vanilla extract is equivalent to the seeds from 1 vanilla bean, or 1 teaspoon of vanilla bean paste. For this recipe, if you only have one form of vanilla available, simply double the amount of that single type to ensure you still get that incredible, intense vanilla flavor!

Step-by-Step: How to Make Perfect Vanilla Cupcakes

Making these delightful vanilla cupcakes is a straightforward process, primarily using the classic creaming method. Follow these steps for consistently perfect results:

1. Prepare the Cake Batter: Begin by creaming together the softened butter and granulated sugar until light, pale, and fluffy. This aeration step is crucial for a tender cupcake. Next, incorporate the eggs one at a time, followed by the vanilla extract and scraped vanilla bean seeds (or vanilla bean paste). Finally, alternate adding your dry ingredients (sifted cake flour, baking powder, baking soda, and salt) with the buttermilk, starting and ending with the flour mixture. Mix just until combined to avoid overdeveloping the gluten, which can lead to tough cupcakes.
2. Divide into Cupcake Liners: Line a standard muffin pan with paper cupcake liners. Using a cookie scoop or a measuring cup, fill each liner approximately two-thirds full. Be careful not to overfill, as this can cause the cupcakes to spill over and lose their perfect dome shape. This recipe yields about 18 cupcakes, so you may need to bake in two batches, depending on your muffin pan size.
   
3. Bake to Perfection: Bake your cupcakes in a preheated 350°F (175°C) oven. They are done when the tops are lightly golden and slightly domed, and a gentle touch to the center causes them to spring back. Overbaking can lead to dry cupcakes, so keep an eye on them! Once out of the oven, allow them to cool in the muffin pan for a few minutes before carefully transferring them to a wire rack to cool completely. This prevents them from becoming soggy on the bottom.
4. Whip Up the Frosting: While your cupcakes are baking and cooling, prepare the heavenly vanilla buttercream. In a large bowl or stand mixer, beat together softened butter, powdered sugar, vanilla extract, and a pinch of salt until the mixture is incredibly smooth, light, and fluffy. You can add a few drops of food coloring if you desire a tinted frosting!
   
5. Frost and Decorate: Once the cupcakes are completely cool, it’s time for the fun part! Use an offset spatula for a rustic swirl, or a piping bag fitted with your favorite tip for a more elegant design. Feel free to add sprinkles for a festive touch! Store your frosted cupcakes in an airtight container at room temperature, where they will remain fresh and delicious for several days.

Creative Decoration Ideas and Suggestions

You don’t need to be a professional pastry chef or own fancy equipment to make these vanilla cupcakes look as amazing as they taste! A simple swipe of frosting with an offset spatula is beautiful on its own. However, if you’re looking to elevate your presentation, here are a few resources and ideas (some links are affiliate links to products I personally use and love):

• Piping Bags: For consistent and professional-looking swirls, reusable piping bags are a fantastic investment for avid bakers. For convenience and easy cleanup, disposable piping bags are incredibly useful.
• Frosting Tips: Expand your decorating repertoire with sets of plain round frosting tips and star frosting tips. These come in various sizes, allowing for different swirl patterns and intricate designs.
• Gel Food Coloring: To add vibrant color to your buttercream, always use gel food coloring. It provides much richer, more concentrated hues without thinning out your frosting. This basic color set is a great starting point for any baker.
• Fun Sprinkles: Sprinkles instantly make any cupcake more festive and appealing! My favorite brand offers a wide array of fun and unique sprinkle mixes perfect for any celebration.
• Alternative Frosting Flavors: While vanilla buttercream is classic, feel free to experiment! Top your vanilla cupcakes with a rich fudge buttercream frosting or a tangy cream cheese frosting. You can find even more delicious frosting options here to perfectly complement your vanilla base.

Explore More Delicious Cupcake Recipes

If you love these classic vanilla cupcakes, you’ll surely enjoy exploring our other fantastic cupcake creations. From fruity swirls to rich chocolate, there’s a cupcake for every taste and occasion:

Get the Full Recipe Card Here!

Very Vanilla Cupcakes

Servings:

18
cupcakes

Prep Time:

30 minutes
mins

Cook Time:

20 minutes
mins

Total Time:

50 minutes
mins

These perfect vanilla cupcakes are incredibly soft and tender, boasting an amazing double dose of pure vanilla flavor!

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Ingredients

 

For the Cupcakes:

• ▢
  ½ cup
  (113 grams)
  unsalted butter
  , softened to room temperature
• ▢
  1 cup
  (200 grams)
  granulated sugar
• ▢
  2
  
  large eggs
• ▢
  2 teaspoons
  
  vanilla extract
• ▢
  1
  
  vanilla bean, scraped OR 1 teaspoon vanilla bean paste
• ▢
  2 cups
  (240 grams)
  cake flour
• ▢
  1 teaspoon
  
  baking powder
• ▢
  ½ teaspoon
  
  baking soda
• ▢
  1 teaspoon
  
  salt
• ▢
  1 cup
  (227 grams)
  buttermilk
  , well-shaken

For the Buttercream Frosting:

• ▢
  1 cup
  (226 grams)
  unsalted butter
  , softened to room temperature
• ▢
  4 cups
  (455 grams)
  powdered sugar
• ▢
  ½ teaspoon
  
  salt
• ▢
  1 teaspoon
  
  vanilla extract
• ▢
  ¼ cup
  (56 grams)
  heavy whipping cream
  , or whole milk

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Equipment

Muffin Pan

Piping decorator set

Vanilla bean paste

Instructions

 

To make the cupcakes:

• Preheat your oven to 350°F (175°C). Line a standard muffin pan with paper liners or lightly grease each cup with nonstick spray.
• In a large bowl with an electric mixer (stand or hand-held), beat the softened butter and granulated sugar on high speed for about 3 minutes until the mixture is pale, light, and wonderfully creamy. Remember to scrape down the sides of the bowl once or twice to ensure even mixing.
• Add the eggs one at a time, mixing well after each addition until fully incorporated. Next, stir in the vanilla extract and either the scraped seeds from the vanilla bean OR the vanilla bean paste, mixing until just combined.
• In a separate medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet batter in three additions, alternating with the buttermilk. Begin and end with the flour mixture. Mix only until the flour is just incorporated; overmixing will result in tough cupcakes.
• Fill each cupcake liner about two-thirds full with batter. Bake for approximately 13-15 minutes, or until the tops are slightly domed, spring back when gently pressed, and the edges are just barely turning golden.
• Allow the cupcakes to cool in the muffin pan for a few minutes until they are comfortable to handle. Then, carefully transfer them to a wire rack to cool completely before frosting.

To make the buttercream frosting:

• In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl with a hand-held mixer), combine all of the frosting ingredients. Begin mixing on low speed until the ingredients start to come together and form a cohesive mixture.
• Increase the mixer speed to high and beat for 4-5 minutes. The frosting should become incredibly light, smooth, and fluffy. Pause once or twice to scrape down the sides and bottom of the bowl to ensure everything is evenly mixed.
• This whipped frosting will naturally have some air bubbles. If you desire an exceptionally smooth and dense frosting, use a wooden spoon to vigorously beat the frosting by hand for 2-3 minutes. This action pushes out the excess air, resulting in a perfectly silky texture.
• Once the cupcakes are completely cool, frost and decorate them as desired with your delicious vanilla buttercream.

Notes

• How to store cupcakes: Frosted cupcakes are best stored in an airtight container at room temperature for several days to maintain their freshness and moisture. If you plan to bake ahead, unfrosted cupcakes can be tightly wrapped and frozen for 1 month or more. Make sure to let them thaw completely at room temperature before frosting.
• How to store frosting: While buttercream frosting can be stored at room temperature for a short period, I prefer to store it in the fridge if not using immediately. It will keep well in the refrigerator for up to 1 week, or in the freezer for 1 month or longer. Before using, allow the frosting to come back to room temperature, then re-whip it with an electric mixer for a few minutes until light and fluffy again.
• Vanilla Substitutions Reminder: As mentioned above, if you don’t have both vanilla extract and vanilla beans/paste on hand, you can easily substitute. A good rule of thumb is: 1 teaspoon of vanilla extract = Seeds from 1 vanilla bean = 1 teaspoon of vanilla bean paste. For this recipe’s “double vanilla” impact, if you only have one form of vanilla, simply double that amount to achieve a similar intense flavor.

Calories: 362kcal,
Carbohydrates: 49g,
Protein: 3g,
Fat: 18g,
Saturated Fat: 11g,
Cholesterol: 65mg,
Sodium: 250mg,
Potassium: 67mg,
Fiber: 1g,
Sugar: 38g,
Vitamin A: 570IU,
Calcium: 36mg,
Iron: 1mg

Cuisine:
American

Course:
Dessert

Author:
Annalise Sandberg

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