Vanilla Birthday Cupcakes Recipe

Introduction

These Vanilla Birthday Cupcakes are moist, tender, and bursting with rich vanilla flavor. Perfectly topped with creamy vanilla buttercream and festive sprinkles, they make a delightful treat for any celebration.

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) using conventional heat and line a cupcake tray with 12 liners. Sift together flour, baking powder, baking soda, and salt. Set aside.
2. Step 2: In a mixing bowl with a paddle attachment, beat butter and sugar on medium-high speed for 3 minutes until creamy and fluffy.
3. Step 3: Add eggs one at a time, mixing on low speed until just combined after each addition. Scrape down the bowl sides as needed.
4. Step 4: Add half of the dry flour mixture and mix on low until just combined. Then add sour cream, vegetable oil, vanilla extract, and vanilla bean paste, mixing gently until combined.
5. Step 5: Add the remaining flour mixture and mix until just combined. Use a rubber spatula to gently fold the batter, ensuring all ingredients are incorporated.
6. Step 6: Divide batter evenly among the 12 cupcake liners. Bake for 20-22 minutes or until a cake tester inserted into the center comes out clean.
7. Step 7: Remove cupcakes from the oven and let them cool on a rack for 5 minutes. Gently remove from the tray and let cool completely before frosting.
8. Step 8: For the vanilla buttercream, sift the powdered sugar. Beat the butter with a mixer on medium-high speed for 4 minutes until light and fluffy. Scrape down the bowl and beat for an additional 2 minutes.
9. Step 9: Add powdered sugar, vanilla paste, and milk in two parts, mixing on low speed until fully incorporated each time. Scrape the bowl and give a final mix on low speed for 2 minutes.
10. Step 10: Transfer the buttercream to a piping bag fitted with a round tip. Pipe onto cooled cupcakes, create a small indent on top using the back of a teaspoon, and decorate with birthday sprinkles.

Tips & Variations

• Use room temperature ingredients to ensure a smooth batter and even baking.
• For a twist, add a tablespoon of lemon zest to the batter to complement the vanilla flavor.
• Substitute vegetable oil with melted coconut oil for a subtle, nutty note.
• Try coloring the buttercream with gel food coloring for a festive look.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, bring to room temperature before serving. Leftover buttercream can be refrigerated in a sealed container for up to 1 week; rewhip before using.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance. Store them in an airtight container at room temperature and frost them just before serving for the freshest taste.

What if I don’t have sour cream?

You can substitute sour cream with plain Greek yogurt or buttermilk in equal amounts. This will keep the cupcakes moist and tender.

Vanilla Birthday Cupcakes Recipe

Print Recipe

★★★★★

4.6 from 98 reviews

Delight in these classic Vanilla Birthday Cupcakes featuring moist, fluffy vanilla cupcakes topped with a smooth and creamy vanilla buttercream frosting. Perfectly balanced with hints of vanilla bean and a tender crumb, these cupcakes are ideal for celebrations and birthday parties.

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

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 tablespoon vegetable oil (e.g., canola oil)
• 1 ½ teaspoon vanilla extract
• ½ teaspoon vanilla bean paste

Vanilla Buttercream

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

Instructions

1. Preheat and prepare: Preheat the oven to 160ºC (320ºF) conventional and line a cupcake tray with 12 cupcake liners. This ensures even baking and easy cupcake removal.
2. Sift dry ingredients: Sift together the all-purpose flour, baking soda, baking powder, and salt into a bowl and set aside to ensure a smooth batter without lumps.
3. Cream butter and sugar: In a mixing bowl fitted with the paddle attachment, beat the butter and granulated sugar on medium/high speed for 3 minutes until light and fluffy, creating air pockets for a tender cake.
4. Add eggs: Incorporate the eggs one at a time, mixing on low speed until just combined, to prevent curdling and maintain batter texture.
5. Combine flour and wet ingredients: Scrape down the bowl sides, then add half of the flour mixture and mix on low speed until just combined. Follow by adding sour cream, vegetable oil, vanilla extract, and vanilla bean paste; mix until incorporated. Finally, add the remaining flour mixture and mix gently until fully combined.
6. Fold batter: Use a rubber spatula to fold the batter gently, ensuring all ingredients are evenly blended without overmixing which can toughen the cupcakes.
7. Bake: Divide the batter evenly among the 12 cupcake liners. Bake for 20-22 minutes, or until a cake tester inserted in the center comes out clean, indicating doneness.
8. Cool cupcakes: Allow cupcakes to cool in the pan for 5 minutes, then gently remove and transfer to a cooling rack to cool completely, preparing them for frosting.
9. Prepare buttercream: Sift powdered sugar to remove lumps. Beat butter in a stand mixer or with a hand mixer using the paddle attachment on medium/high speed for 4 minutes until light and fluffy. Scrape down bowl sides and continue mixing for 2 more minutes.
10. Add sugar and flavoring: Add powdered sugar, vanilla paste, and milk in two parts, mixing on low speed until each addition is fully incorporated for a smooth, creamy consistency.
11. Final mixing: Scrape down the sides of the bowl and mix on low speed for an additional 2 minutes to fully integrate ingredients into the buttercream.
12. Pipe and decorate: Transfer the buttercream to a piping bag fitted with a round tip (e.g., Wilton 1A). Pipe onto the cooled cupcakes, make a gentle indent on top with the back of a teaspoon, and decorate with birthday sprinkles for a festive touch.

Notes

• Ensure all dairy ingredients are at room temperature for better mixing and texture.
• Do not overmix the batter once the flour is added to keep cupcakes tender.
• Use a toothpick or cake tester to check cupcake doneness to avoid overbaking.
• Buttercream can be stored in an airtight container in the refrigerator and re-whipped before use if needed.
• For a dairy-free version, substitute butter and milk with vegan alternatives.

Keywords: vanilla birthday cupcakes, classic vanilla cupcakes, vanilla buttercream, birthday cupcake recipe, moist vanilla cupcakes