Vanilla Cupcakes

Cupcake Ingredients

Ready to make some delicious vanilla cupcakes? Don’t stress—it’s super simple and doesn’t require a ton of elaborate ingredients. You probably already have most of the necessities in your kitchen. Here’s what you’ll need to whip up these irresistible treats:

Flour: Start with Gold Medal™ All Purpose Flour, which gives your cupcakes a light, fluffy texture. This simple ingredient ensures your cupcakes rise and have that soft, melt-in-your-mouth crumb. It’s called “all-purpose” because it’s great for so many baked goods, from cookies to breads.

Granulated Sugar: This sugar sweetens your cupcakes perfectly and helps create a moist, tender crumb. It plays a key role in achieving the ideal texture, making every bite deliciously soft.

Baking Powder: This little powerhouse helps your cupcakes rise and stay light. It gives them that light airy texture, so you get soft, fluffy cupcakes every time. Don’t try to substitute it for baking soda—they do different things. If you don’t bake often, be sure to check the expiration date for the best results.

Salt: Salt may be a small ingredient, but it makes a big difference by bringing out the sweetness in your cupcakes and balancing the flavors, making them taste even more delicious.

Butter: Butter is essential for both the cupcakes and frosting. In the batter, creaming softened butter with sugar helps create a light, tender texture. In the frosting, butter provides a creamy, smooth base for a rich, fluffy finish. Use salted butter for extra flavor, or add a pinch of salt if using unsalted.

Eggs: Large eggs are ideal for this recipe, providing the right consistency for your cupcakes. They offer structure and moisture, help the batter rise beautifully, and contribute to the golden color and texture.

Vanilla: This extract is the heart of both the cupcakes and the frosting. It brings a comforting, aromatic flavor that's sweet but not overwhelming, making every bite a little taste of heaven. For the best flavor, we recommend using pure vanilla extract, and if you enjoy almond, feel free to add a splash for an extra twist.

Milk: Milk adds moisture to the batter, ensuring your cupcakes are soft and tender, while helping to bind the dry ingredients. It’s also key in the frosting, giving it a smooth, creamy texture. We recommend using 2% milk for the ideal balance of richness in both the cupcakes and frosting.

Sour Cream: Your secret weapon for ultra-moist cupcakes. It adds a subtle tang that balances the sweetness and helps keep your cupcakes soft and delicious for days.

Powdered Sugar: Also known as confectioner's sugar, powdered sugar is used to make the buttercream frosting light and fluffy, just the way we like it.

Coarse Sparkling Sugar: These shimmering crystals add elegance and sparkle to your cupcakes. Often referred to as sanding sugar, both types feature larger, coarser crystals that create a crunchy texture with a shiny or sparkly finish. Feel free to use any sparkling sugar you have on hand to suit the occasion.

Cookware You’ll Need

Before we dive into baking, let’s quickly go over the tools you'll need to bring these cupcakes to life. No need for anything complicated—just a few simple essentials to make things easier and ensure a delicious outcome. Sound good? Let’s get started:

Small and Large Mixing Bowls: You’ll need both for this recipe. The small bowl is just the right size for pre-measuring your dry ingredients before adding them to the cupcake batter. The large bowl is where you’ll mix the batter and the frosting. Don’t worry about washing it between steps—you’ve got time.

Measuring Cups and Spoons: Getting the right amounts of ingredients, like flour, sugar, vanilla, and even sour cream, is key to baking success. When measuring sour cream, using a dry measuring cup ensures you get just the right amount—it's easy to guess, but the right tool makes all the difference. Accurate measurements help your cupcakes turn out light, fluffy, and full of flavor, every time.

Electric Hand Mixer: A must for this recipe. The hand mixer makes creaming the butter and sugar, and mixing the batter, much easier and quicker. Achieving the right texture by hand can be tough, so the hand mixer is a total game-changer. If you have a stand mixer, that works, too—just keep an eye on it, as it might mix faster. Use the beaters for the hand mixer and the paddle attachment for the stand mixer.

Muffin Pans: This recipe makes 24 cupcakes, so you’ll need two standard 12-cup muffin pans. These pans are used for baking muffins, too. If you only have one, no worries. Just refrigerate the batter while you bake the first batch. After about 15 minutes of cooling, you can bake the second batch, adding an extra minute or two to the bake time.

Cupcake Liners: Choose regular-sized paper baking cups that fit into a standard muffin pan. These liners help prevent the cupcakes from sticking and make removal a breeze. With so many fun and colorful options available—paper, parchment, foil, and no-fade liners—you can pick the style that adds a special touch to your cupcakes and suits your occasion.

Decorating Bag and Star Piping Tip: To pipe a decorative swirl on top of these cupcakes, you’ll need a decorating bag fitted with a medium or large star tip. We tested with an 826 star tip. If you don’t have a decorating bag, no problem. You can use a large resealable freezer bag, cut off a bottom corner, and squeeze the frosting out. Using disposable plastic decorating bags and tips makes cleanup super easy. You can find them in the cake decorating aisle at craft or specialty stores.

Spatula: A spatula is key for scraping down the sides of your bowl and making sure everything is mixed well, especially for both the batter and frosting.

Cooling Racks: After baking your cupcakes, transfer them to a cooling rack to cool completely—this takes about 30 minutes. The racks help them cool evenly and prevent them from getting soggy at the bottom.

Frosting and Decorating

Now comes the fun part—frosting and decorating your vanilla cupcakes. While classic buttercream frosting with its rich, creamy texture and sweet flavor is the go-to choice, there are plenty of other delicious frosting recipes to explore. Here are a few ideas to elevate your cupcakes:

Chocolate Whipped Cream Frosting: This creamy, fluffy chocolate frosting is made with just four simple ingredients. Quick to prepare, it adds a rich, decadent touch to your cupcakes.

Peanut Butter Frosting: By adding creamy peanut butter to Betty Crocker™ Rich & Creamy Vanilla Frosting, you create a velvety, smooth topping for a balance of sweetness and peanut butter richness.

Cream Cheese Frosting: Soft and spreadable, this frosting comes together in minutes with just a few ingredients. It’s also great on cakes like carrot or red velvet and can be easily customized for any baked treat.

Fudge Frosting: Rich and smooth, like fudge candy, this frosting is ideal for spreading on cupcakes. Use a palette knife to create beautiful swirls, and no further decoration is needed.

When it comes to decorating, there are plenty of options, too. Start with a swirl of frosting using a piping bag and a star tip for a professional look. If you’re looking for something easy or are short on time, simply spread the frosting with a spatula or table knife.

The fun doesn’t stop at frosting—toppings offer endless possibilities to customize your cupcakes. Seasonal sprinkles are a quick and colorful option for any occasion, from festive holiday hues to pastel shades for spring. Fresh fruit toppings—such as a small slice of strawberry, a few blueberries, or a raspberry—add a simple yet elegant touch. For a more sophisticated finish, try adding a zest of lemon or a drizzle of chocolate ganache.

No matter which frosting or decoration you choose, your cupcakes are sure to look as amazing as they taste. These ideas are just a starting point—feel free to experiment with flavors that suit your personal taste or the season. The key is to have fun and get creative.

Filling Cupcake Liners

To fill your cupcake liners, using an ice cream scoop or a 1/4-cup measuring cup is a great way to ensure each liner gets a consistent amount of batter. Unless your recipe suggests otherwise, aim to fill each liner about two-thirds full. This gives your cupcakes plenty of room to rise and form that nice, rounded dome we all love. Filling them too full can cause the batter to spill over, leading to misshapen cupcakes with uneven tops, or even burnt edges. On the flip side, underfilling can result in cupcakes that don’t rise as much, leaving them flat. Sticking to the two-thirds rule is your best bet for perfectly shaped cupcakes, but always be sure to follow any specific instructions in the recipe for the best results.

How to Make Cupcakes

Making these cupcakes is easier than it looks. Here’s a quick overview of the steps—keep reading for all the details and some helpful tips to make sure your cupcakes turn out every time.

Mise en Place

Measure out your ingredients—this step, known as "mise en place" (French for "everything in its place"), helps make the baking process quicker and smoother. Before you start mixing, take a moment to measure your ingredients and gather everything you'll need. It’s also a good idea to line your muffin pans with cupcake liners and preheat your oven while you're at it. This simple prep will help your vanilla cupcakes come out just right.

Cream the Butter

In a large bowl, beat the softened butter and sugar together until the mixture is light and fluffy—this should only take about 2 minutes. Set a timer so you know when 2 minutes are up. This step is called “creaming” and is a baking technique used to incorporate air into the butter so these cupcakes will have a tender crumb. Make sure your butter is softened (not melted or cold), so it mixes in well. You can tell it is just right when you can gently press your finger into the butter and leave a small indentation.

Mix the Batter

Add the eggs one at a time to the creamed butter, making sure each one is fully incorporated before adding the next. Stir in the vanilla, and then gradually add your dry ingredients—flour, baking powder, and salt—alternating with the milk. Starting with a third of the dry ingredients first helps the batter in the bowl absorb the milk when it's added. If you dump all the milk in at once, and then the flour, it would take too long to get a smooth batter, and you would end up with a tough, dense cupcake, which no one wants. Taking the time to slowly add and alternate between the flour and milk will give you tender cupcakes. Be careful not to overmix; you want the batter to be smooth, but not too runny. Starting with the dry ingredients first makes it easier to blend everything together.

Fill the Cupcake Liners

Fill each cupcake liner about two-thirds full. This gives your cupcakes enough room to rise without overflowing. If you fill them too much, the batter might spill over and make a mess, so it’s best to keep it just below the top. Using liners will help make sure your cupcakes will come out of the pan easily, while baking without them could lead to sticking and make removal tricky. Plus, liners make for easy serving and cleanup, which is why we like to use them for this cupcake recipe.

Bake the Cupcakes

Pop your pan in the oven and bake for about 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. To make sure they’re all baked, test a few cupcakes by gently inserting the toothpick into the center of different ones. This helps ensure even baking, as ovens can sometimes have hot spots. You’ll know they’re done when the toothpick comes out clean, with no wet batter sticking to it.

Cool the Cupcakes

Once the cupcakes are done, let them cool in their pans for about 10 minutes. Use a small icing spatula or fork to gently lift each cupcake out of the pan, then place them on a cooling rack to cool completely. This helps them set properly and prevents them from getting soggy on the bottom.

Make the Frosting

While your cupcakes are cooling, it’s time to make the frosting. In a large bowl, beat together softened butter and powdered sugar until it’s smooth and creamy. Add in your flavoring and then the milk little by little, until it’s just the right consistency—smooth, but not too runny. You can even add some food colors if you want to match the frosting to your event or mood.

Decorate the Cupcakes

Once the cupcakes are cool and the frosting is ready, it’s time for the fun part—decorating! To pipe a frosting swirl, fill a piping bag fitted with a medium or large star tip. Start at the outer edge of the cupcake, and gently squeeze the piping bag, working your way toward the center in a swirl. When you reach the center, finish with a final squeeze, and lift the tip off, letting the "tail" fall back. If you prefer a simpler look, simply spread the frosting on with a small icing spatula. Finish off your cupcakes with a sprinkle of sparkling sugar or colorful sprinkles to make them feel extra special.

How to Store Vanilla Cupcakes

If you have leftover frosted cupcakes, here’s how to keep them fresh:

Refrigerator: Store them in a covered container that is tall enough to keep the frosting perfect. (There are even special cupcake containers made specifically for this.) You can also place them on a plate and cover with an overturned bowl. Pop them in the fridge for up to 5 days. The frosting might firm up a little, so let them sit at room temperature for 10 to 15 minutes before eating.

Freezer: For even longer storage, freezing is also an option. To keep the frosting from sticking, freeze the cupcakes uncovered for about an hour, then transfer them to a freezer-safe container. Be sure to label and date them. Frozen cupcakes can stay fresh for up to 3 months. When you’re ready to enjoy, just thaw them in the fridge overnight, then let them sit at room temperature for 20 to 30 minutes for the best taste and texture.