If you are looking for an Easy Vanilla Cupcake Recipe then you are in luck! Today I’m sharing my favorite quick and easy vanilla cupcake recipe.
While I love baking completely from scratch, sometimes when it comes to cupcakes, I love the ease and simplicity of starting with a cake mix. It’s so easy (and delicious!) to doctor a cake mix that you can totally transform a store bought cake mix into some amazing cupcakes.
For this easy vanilla cupcake recipe I started with a vanilla cake mix, but you could also use a white or yellow cake mix if you like. They come together quickly and easily by combining the cake mix, flour, sugar, water, eggs, vanilla extract, vanilla beans and sour cream. The result is a delicious and moist vanilla cupcake that nobody would think started from a box mix. I do think that whipping up your frosting from scratch really helps give the entire cupcake a delicious from scratch flavor.
Making these is really no more difficult than making a cake mix following the directions on the box, but you will be thrilled with the results that you get by changing up the recipe a bit. While I used sour cream in these, if you have Greek yogurt (preferably NOT fat-free) on hand, you could try that as well, though there may be a slight tangy taste, not bad, just a bit different.
EASY VANILLA CUPCAKE RECIPE
Easy Vanilla Cupcakes
Ingredients
Vanilla Cupcakes
- 1 box vanilla cake mix (white or yellow cake mix can also be used)
- 1 cup sugar
- 1 cup all purpose flour
- 1 cup water
- 3 eggs
- 1 tsp vanilla extract
- The seeds from one vanilla bean (optional)
- 1 cup sour cream
VANILLA BUTTERCREAM FROSTING
- 1 cup butter (softened (not margarine!))
- 3 1/2 cups powdered sugar
- 2 tsp vanilla extract
- 1 tsp whipping cream (you can also use milk or half and half)
- Pinch of salt
- Seeds from one vanilla bean (optional)
Instructions
Vanilla Cupcakes
- Heat oven to 325 degrees F. Line cupcake pans with 24 cupcake liners. Did you know that you can get cupcake pans that hold 24 standard size cupcakes? Love these pans!
- In a large mixing bowl, combine cake mix, sugar and flour. Mix to combine. Add in water, eggs, vanilla extract, vanilla bean seeds and sour cream to the dry ingredients and mix well using an electric mixer. Mix for approximately two minutes.
- Scoop cupcake batter into cupcake liners. I like to use an ice cream scoop to scoop my batter. Batter should fill the cupcake liners about 2/3 of the way full. Place cupcakes in oven to bake for 15-20 minutes or until center springs back when lightly touched and a toothpick inserted into the center comes out clean. Allow to cool completely on cooling racks.
- Once cooled completely, frost with your favorite frosting recipe. Here is one that I like to use.
Frosting
- In a mixing bowl, beat butter until light and fluffy. Mix in sugar and salt, blending well. Add in vanilla extra and whipping cream, and mix on medium for approximately two minutes. Fold in vanilla bean seeds and mix to combine. Use to frost your cupcakes.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Can’t get enough cupcake recipes? I’ve got some other ones you’ll want to save and try!
Lemon Cupcakes With Lemon Cream Cheese Frosting
Strawberry Cheesecake Cupcakes
Enjoy!
PIN EASY VANILLA CUPCAKE RECIPE
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
These were really great!! Will make again and again! Not too light! I like them a little heavier! So tasty, too! I used nonfat Greek yogurt in place of sour cream and they came out great! I did fill the cupcake liners about 75% full and it made them a little big and had to cook for about 21 minutes. Next time I will do 2/3 full.
I made the vanilla “doctored up” cupcakes today……………………………AMAZING!
Hi what changes would I need to make if any to this recipe to make it a 3 layer cake?
Can you do this with Strawberry cake mix ?
I did what I did to you chocolate cupcakes, which was to add a 1/2 cup of butter to the batter. And because I didn’t have any fresh vanilla, I used a healthy portion of vanilla bean paste. In lieu of just plain water i opted for a cup of vanilla almond milk to really kick up the vanilla flavor. These cooked up much taller than your chocolate ones to the point I had muffin tops. Second batch I poured the wrapper only half full instead of 2/3 and had much better results. These are so light and airy, they’re amazing!
The two batches i made gave me 56 cupcakes. Would have had a few more had I initially poured then 1/2 full and not 2/3 full.
Do you know how many cups this recipe yields ? I have to make a 12×17 sheet cake . Thanks!
I’m afraid I didn’t note that when I made it.
There is no oil or butter associated with this recipe??
Hi Mary, the sour cream takes their place in this one.