Go Back
Pin Recipe Print Recipe

Vanilla Birthday Cupcakes

These classic Vanilla Birthday Cupcakes are soft, fluffy, and perfectly sweet—topped with a rich and creamy vanilla buttercream. Whether you're celebrating a birthday or just treating yourself, these timeless cupcakes are always a hit. The moist vanilla base pairs beautifully with the smooth, velvety frosting and a cheerful sprinkle topping.
Prep Time30 minutes
Cook Time22 minutes
Total Time52 minutes
Course: Dessert
Cuisine: American
Keyword: birthday cupcakes, classic cupcake recipe, vanilla buttercream, vanilla cupcakes
Servings: 12 cupcakes
Calories: 459kcal

Ingredients

For the Vanilla Cupcakes:

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

For the Vanilla Buttercream:

  • 200 g butter cool room temperature
  • 330 g powdered sugar sifted
  • 1 tsp vanilla paste
  • 1 tbsp whole milk room temperature

Instructions

Vanilla Cupcakes:

  • Preheat oven to 160°C (320°F) conventional. Line a 12-cup cupcake pan with liners.
  • Sift together flour, baking powder, baking soda, and salt. Set aside.
  • In a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed for 3 minutes until light and fluffy.
  • Add eggs one at a time, mixing on low speed until fully incorporated. Scrape down the bowl as needed.
  • Add half of the dry ingredients to the batter and mix on low speed until just combined.
  • Add sour cream, oil, vanilla extract, and vanilla bean paste. Mix until just combined.
  • Add the remaining dry ingredients and mix until just incorporated.
  • Gently fold the batter with a rubber spatula to ensure everything is fully mixed.
  • Divide the batter evenly among the cupcake liners.
  • Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
  • Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Vanilla Buttercream:

  • In a stand mixer or with a hand mixer, beat the butter on medium-high speed for 4 minutes. Scrape down the bowl, then beat for another 2 minutes.
  • Add powdered sugar, vanilla paste, and milk in two additions, mixing on low speed until combined after each addition.
  • Scrape down the bowl and mix on low speed for another 2 minutes until smooth and fluffy.
  • Transfer buttercream to a piping bag fitted with a round tip (e.g., Wilton 1A).
  • Pipe frosting onto cooled cupcakes. Use the back of a teaspoon to make a small indent in the frosting and top with birthday sprinkles.