Cupcakes de vainilla (vanilla cupcakes) are small, single-serving cakes made with flour, sugar, eggs, butter (or oil), and flavored with vanilla extract or vanilla bean.
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Baked in cupcake liners (usually in a 12-cup muffin tin), they're known for their soft, fluffy texture and sweet vanilla flavor.
Often topped with buttercream frosting (and sprinkles), they're perfect for birthdays, holidays, or any sweet occasion.
In this Cupcakes de vainilla recipe, I use a combination of vanilla extract and clear vanilla to get that true bakery-style flavor and color.
The cupcakes are made with sour cream and a bit of avocado oil, which keeps them extra moist and fluffy. 🎂
Paired with a simple vanilla buttercream-enhanced with a bit of Nido dry milk-they're a simple, timeless favorite you'll come back to again and again.
Ingredients You'll Need
- All-purpose flour: Provides structure and stability to the cupcakes.
- Baking soda & baking powder: Leavening agents that help the cupcakes rise and turn fluffy.
- Kosher salt: Enhances the overall flavor and balances the sweetness.
- Unsalted butter: Adds richness and helps create a tender crumb when creamed with sugar.
- Granulated sugar: Sweetens the batter and contributes to structure and texture.
- Eggs: Bind the ingredients, add structure, and provide moisture.
- Full-fat sour cream: Adds moisture, richness, and a slight tang for a soft, tender cupcake.
- Neutral oil: Keeps the crumb moist and tender without overpowering the flavor. I use avocado oil, grapeseed oil, or sunflower oil, but any neutral-flavored oil works.
- Vanilla extract & clear vanilla: Combine for a deep, layered vanilla flavor with a clean finish in the cupcakes and buttercream.I use Watkins Vanilla Extract and Watkins Clear Vanilla Flavor.
- Unsalted butter (for frosting): Forms the base of the frosting; creamy and rich in flavor.
- Powdered sugar: Sweetens and stabilizes the buttercream for a smooth finish.
- Powdered milk (optional): Enhances creaminess and adds a subtle dairy depth.I use Nido dry whole milk powder for extra richness.
- Heavy cream: Softens the texture and helps achieve a smooth, spreadable consistency.It can be substituted with whole milk or buttermilk.
See the recipe card for quantities.
How to Make Cupcakes de Vainilla
Note: Full instructions are provided in the recipe card below.
1. Preheat oven to 350°F (180°C) and line a 12-cup muffin tin with liners.
2. Sift flour, baking soda, baking powder, and salt. Set aside.
3. Cream butter and sugar in a stand mixer for 3 minutes until light and fluffy.
4. Add eggs one at a time on low speed, scraping down the bowl.
5. Mix in sour cream, oil, vanilla extract, and clear vanilla until just combined.
6. Add half the dry ingredients, mix, then add the rest and mix again.
7. Gently fold batter with a spatula to fully combine.
8. Divide into liners (¾ full) and bake for 20-22 minutes.
9. ool 5 minutes in the pan, then transfer to a wire rack.
10. For the frosting, beat butter on low until smooth.
11. Add both vanillas and a pinch of salt; beat on medium-high for 3-4 minutes.
12. Add powdered sugar and powdered milk; mix on low until combined.
13. Add 2 teaspoon cream, then beat on medium-high for 5-6 minutes.
14. If the mixture is too stiff, add more cream, ½ teaspoon at a time.
15. Pipe onto cooled cupcakes using a round tip (like Wilton 1A).
16. Decorate with sprinkles if desired.
Hint: Make sure to use room temperature ingredients-especially eggs, sour cream, and butter-to help the batter mix evenly and bake up light and fluffy.
Storage, Make Ahead, & Freezing
Storage: Keep frosted cupcakes in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving.
Make Ahead: Bake the cupcakes a day in advance and frost the next day. Buttercream can be prepared up to 3 days ahead and stored in the fridge; re-whip before using.
Freezing: Wrap unfrosted cupcakes tightly in plastic and freeze for up to 2 months. Thaw at room temperature before frosting.
Camila's Tips & Variations
- Room temperature ingredients: Always use room temperature eggs, sour cream, and butter-this helps the batter mix evenly and bake up soft and fluffy.
- Buttercream texture: For extra-smooth frosting, beat the butter until pale and fluffy before adding sugar. If it's too stiff, add a little cream until spreadable.
- Oil choice: I like using avocado, grapeseed, or sunflower oil, but any neutral-flavored oil works.
- Vanilla flavor: I use Watkins Vanilla Extract and Watkins Clear Vanilla Flavor for a balanced, clean vanilla taste.
- Powdered milk: I add Nido dry whole milk powder to the frosting for added creaminess and depth. Hint: just a tablespoon makes a difference!
- Decorating: Use a Wilton 1A piping tip for a smooth, classic swirl. Add sprinkles for a festive touch.
Frequently Asked Questions
Can I make these cupcakes without a stand mixer?
Yes, you can use a hand mixer or mix by hand-just be sure to cream the butter and sugar thoroughly. If mixing by hand, it may take a bit longer, but it still works well.
Can I use only one type of vanilla?
Yes, you can use just vanilla extract or just clear vanilla, but using both gives a more layered flavor and a brighter look.
Why is my frosting too stiff or grainy?
It may be under-whipped or too cold. Let it sit at room temperature and beat in a bit of cream to soften it.
Did you know?
Vanilla isn't just for flavor-it contains antioxidants and may have calming properties. While used in small amounts, quality vanilla can enhance both taste and mood. Learn more at Healthline.
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Recipe
Cupcakes de Vainilla
Equipment
- 12-cup muffin tin
- Piping bag
- Round piping tip (such as Wilton 1A)
Ingredients
Vanilla Cupcakes
- 200 g all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- 70 g unsalted butter , at room temperature
- 200 g granulated sugar
- 3 large eggs , room temperature
- 150 g full-fat sour cream , room temperature
- 2 tablespoons avocado oil , grapeseed oil, or any neutral-flavored oil
- ½ tablespoon vanilla extract
- ½ tablespoon clear vanilla
Vanilla Buttercream
- 226 g unsalted butter , softened but still cool to the touch
- 300 g powdered sugar , sifted if lumpy
- 1 tablespoon Nido dry whole milk (optional)
- ½ teaspoon clear vanilla extract
- ½ teaspoon clear vanilla
- 1 tablespoon heavy cream or whole milk
Instructions
- For the vanilla cupcakes, preheat the oven to 350°F (180°C) conventional. Line a 12-cup muffin tin with cupcake liners.
- In a bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed for 3 minutes until light and fluffy.
- Add the eggs one at a time, mixing on low speed until fully incorporated. Scrape down the sides of the bowl.
- Mix in the sour cream, oil, and both types of vanilla extract until just combined.
- Add half of the sifted dry ingredients and mix until just combined.
- Add the remaining dry ingredients and mix again until just incorporated.
- Use a spatula to gently fold the batter to ensure everything is well combined.
- Divide the batter evenly among the cupcake liners, filling each about ¾ full.
- Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- For the vanilla buttercream, in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth.
- Add both types of vanilla and a pinch of salt, then increase the speed to medium-high and beat for 3 to 4 minutes, scraping down the bowl as needed.
- Add the powdered sugar and powdered milk, mixing on low until fully combined. Increase the speed to medium and beat for 1 minute. Scrape down the bowl and paddle.
- Add 2 teaspoons of heavy cream and mix on low to combine. Then increase the speed to medium-high and beat for 5 to 6 minutes, scraping down the bowl after 3 or 4 minutes.
- If the frosting is too stiff to spread, beat in the remaining heavy cream ½ teaspoon at a time until smooth and spreadable.
- Transfer the buttercream to a piping bag fitted with a round tip (such as Wilton 1A).
- Pipe the buttercream onto the cooled cupcakes and decorate with additional sprinkles if desired.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
