Vanilla Birthday Cupcakes Recipe

Introduction

These Vanilla Birthday Cupcakes are moist, tender, and bursting with classic vanilla flavor. Topped with a creamy vanilla buttercream and festive sprinkles, they’re perfect for celebrating any special occasion.

Ingredients

• 200 g all-purpose flour
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• 70 g butter, room temperature
• 210 g granulated sugar
• 3 large eggs, room temperature
• 150 g full-fat sour cream, room temperature
• 2 tablespoons vegetable oil (e.g. canola oil)
• 1 ½ teaspoons vanilla extract
• ½ teaspoon vanilla bean paste
• 200 g butter, cool room temperature (for buttercream)
• 330 g powdered sugar
• 1 teaspoon vanilla paste
• 1 tablespoon whole milk, room temperature

Instructions

1. Step 1: Preheat the oven to 160ºC (320ºF) conventional and line a cupcake tray with 12 liners.
2. Step 2: Sift together the flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a mixing bowl with a paddle attachment, beat butter and sugar on medium-high speed for 3 minutes until fluffy.
4. Step 4: Add the eggs one at a time, mixing on low speed until combined after each addition.
5. Step 5: Scrape down the bowl sides. Add half of the flour mixture and mix on low until just combined.
6. Step 6: Add sour cream, vegetable oil, vanilla extract, and vanilla bean paste. Mix until just combined.
7. Step 7: Add the remaining flour mixture and mix until just combined. Fold gently with a spatula to ensure even mixing.
8. Step 8: Divide batter evenly into the 12 liners. Bake for 20–22 minutes or until a cake tester comes out clean.
9. Step 9: Let cupcakes cool in the tray for 5 minutes, then transfer to a cooling rack to cool completely.
10. Step 10: For the buttercream, sift powdered sugar. Beat butter on medium-high speed for 4 minutes, then scrape down the bowl and beat for 2 more minutes.
11. Step 11: Add powdered sugar, vanilla paste, and milk in two parts, mixing on low until incorporated each time.
12. Step 12: Scrape down the bowl and mix the buttercream on low speed for 2 more minutes.
13. Step 13: Fill a piping bag fitted with a round tip (e.g. Wilton 1A) with the buttercream. Pipe onto cooled cupcakes.
14. Step 14: Make a small indent on top of the frosting using the back of a teaspoon and decorate with birthday sprinkles.

Tips & Variations

• Use room temperature ingredients for a smooth, well-incorporated batter.
• Substitute vegetable oil with melted coconut oil for a subtle flavor twist.
• For extra flair, add a few drops of food coloring to the buttercream.
• Ensure cupcakes are fully cooled before frosting to prevent melting.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, let them come to room temperature before serving. Leftover buttercream can be refrigerated in a sealed container and whipped again before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes dairy-free?

Yes. Substitute butter with a dairy-free margarine and use a plant-based sour cream alternative. Make sure to use a non-dairy milk in the buttercream as well.

How do I prevent cupcakes from drying out?

Avoid overbaking by checking cupcakes a few minutes before the end of baking time. Also, cool them completely before storing in an airtight container to keep moisture in.

Vanilla Birthday Cupcakes Recipe

Print Recipe

★★★★★

5 from 100 reviews

Celebrate any special occasion with these moist and fluffy Vanilla Birthday Cupcakes topped with creamy, smooth vanilla buttercream. Perfectly balanced with the rich flavor of vanilla bean paste and the light tanginess of sour cream, these cupcakes bake beautifully to a golden perfection and are decorated with festive sprinkles to bring the party to life.

• Author: Windy
• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 42 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Vanilla Cupcakes

• 200 g all-purpose flour
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• 70 g butter, room temperature
• 210 g granulated sugar
• 3 large eggs, room temperature
• 150 g full-fat sour cream, room temperature
• 2 tablespoons vegetable oil (e.g. canola oil)
• 1 ½ teaspoons vanilla extract
• ½ teaspoon vanilla bean paste

Vanilla Buttercream

• 200 g butter, cool room temperature
• 330 g powdered sugar, sifted
• 1 teaspoon vanilla bean paste
• 1 tablespoon whole milk, room temperature

Instructions

1. Preheat and Prepare: Preheat the oven to 160ºC (320ºF) conventional oven. Line a cupcake tray with 12 cupcake liners to prevent sticking.
2. Sift Dry Ingredients: In a bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside for later use.
3. Cream Butter and Sugar: Using a mixer with a paddle attachment, beat the butter and granulated sugar on medium-high speed for 3 minutes until light and fluffy.
4. Add Eggs: Add the eggs one at a time into the butter and sugar mixture, mixing on low speed until each egg is fully incorporated.
5. Combine Flour and Wet Ingredients: Scrape down the bowl’s sides. Add half of the sifted flour mixture to the batter, mixing on low until just combined. Then add sour cream, vegetable oil, vanilla extract, and vanilla bean paste. Mix again until just combined.
6. Finish Batter: Add the remaining flour mixture and mix on low speed until just combined. Fold the batter gently with a rubber spatula to ensure all ingredients are well combined but not overmixed.
7. Bake Cupcakes: Divide the batter evenly among the 12 cupcake liners. Bake for 20-22 minutes, inserting a cake tester to ensure it comes out clean.
8. Cool Cupcakes: Remove cupcakes from the oven and let them cool on a cooling rack. After 5 minutes, gently remove cupcakes from the tin and allow them to cool completely before frosting.
9. Prepare Buttercream: Beat the butter in a stand mixer or with a hand mixer using the paddle attachment on medium-high speed for 4 minutes until smooth and fluffy. Scrape down the bowl and continue mixing for another 2 minutes.
10. Add Powdered Sugar and Flavoring: Gradually add the sifted powdered sugar, vanilla bean paste, and whole milk in two parts, mixing on low speed after each addition until fully incorporated.
11. Final Mix: Scrape down the sides again and mix on low speed for an additional 2 minutes until the buttercream is smooth and spreadable.
12. Decorate Cupcakes: Transfer the buttercream to a piping bag fitted with a round tip (e.g., Wilton 1A). Pipe a swirl of buttercream onto each cupcake. Make a small indent in the buttercream’s center with the back of a teaspoon and garnish with colorful birthday sprinkles for a festive touch.

Notes

• Ensure all refrigerated ingredients are at room temperature for best mixing results.
• Do not overmix the batter to keep cupcakes light and fluffy.
• Vanilla bean paste adds more intense flavor than vanilla extract but you can use only extract if unavailable.
• Use a conventional oven setting for even baking at the specified temperature.
• Allow cupcakes to cool completely before frosting to prevent buttercream from melting.
• You can substitute vegetable oil with light olive oil or melted coconut oil if preferred.
• Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• Bring refrigerated cupcakes to room temperature before serving for best texture and flavor.

Keywords: vanilla cupcakes, birthday cupcakes, vanilla buttercream, easy cupcakes, party dessert, homemade cupcakes, vanilla cake, celebration dessert