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Vanilla Cupcakes
Vanilla Cupcakes turn a simple white cake mix box into scrumptious cupcakes. These soft and fluffy cupcakes taste like they came straight from the bakery.
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Vanilla cupcakes that taste like they came straight from the bakery are easy to make with the easy combination of cake mix, instant vanilla pudding, and sour cream. These irresistible cupcakes are moist, creamy, fluffy, and only take 40 minutes to make, including baking time.
If you like easy-to-make cupcakes you’ll want to make Coconut Cupcakes, Cherry Cupcakes, or Brownie Cupcakes.
Vanilla Cupcakes Ingredients
You will need:
Cupcakes
- 1 box white cake mix
- 3.5 ounces instant vanilla pudding
- 4 eggs
- 1 cup sour cream
- ¾ cup vegetable oil
- ½ cup milk
Frosting
- 3 cups butter, room temperature
- 3 cups powdered sugar
- 1 tablespoon vanilla
Substitutions and Additions
SOUR CREAM: In place of the sour cream in these homemade vanilla cupcakes, you could substitute Greek yogurt.
CHOCOLATE CUPCAKES: It would be easy to make a chocolate version of these moist cupcakes. Replace the white cake mix and vanilla pudding with the chocolate equivalent of both.
CAKE MIX: In place of the white cake in this easy recipe, you could also use vanilla cake mix for added vanilla flavor.
How to Make This Vanilla Cupcakes Recipe
STEP ONE: In a mixing bowl, whisk together cake mix and vanilla pudding.
STEP TWO: In a separate bowl mix together eggs, oil, milk, and sour cream.
STEP THREE: Add wet ingredients into dry ingredients.
STEP FOUR: Divide batter among 24 cupcake liners. Fill each cupcake liner halfway with batter.
PRO TIP: Using an ice cream scoop is a great way to measure your cupcake batter into the paper liners and the easiest way to minimize the mess.
STEP FIVE: Bake at 350°F for 20 minutes. Remove from oven and let cool.
STEP SIX: While the cupcakes are cooling, make the frosting.
STEP SEVEN: In a stand mixer fitted with the whisk attachment, combine butter, powdered sugar, and vanilla. Turn on low and mix until all the powdered sugar is mixed into the butter. Turn on high and whip for 30 seconds until the frosting is light and fluffy.
STEP EIGHT: Frost cupcakes, and top with sprinkles.
PRO TIP: If you want a bakery perfect swirl of frosting on top, use a pastry bag or fill a Ziploc bag with frosting, snip the corner off, and use it as a piping bag, going in little circles to create a swirled design.
How to Serve
Serve these yummy and easy-to-make vanilla cupcakes for a party or get-together with friends. Add colorful sprinkles on top to match different occasions or holidays. Enjoy your cupcakes with a scoop of ice cream on the side and a cup of coffee or hot chocolate.
Storage
IN THE FRIDGE: Because of the butter in the frosting, these homemade cupcakes are best stored in the refrigerator in an airtight container.
IN THE FREEZER: You can freeze frosted cupcakes for up to three months. They are best stored each in their own container so that the frosting doesn’t get squashed. For the best results, freeze the cupcakes without the frosting and frost them when you are ready to serve.
Vanilla Cupcakes turn a simple white cake mix box into amazingly quick and super moist cupcakes. With their rich and creamy texture, you’ll want to make these soft and fluffy cupcakes for a fast weeknight dessert or for a party to enjoy with friends and family. Topped with a lip-smacking vanilla frosting, these delightful cupcakes are one of the easiest desserts to make.
Frequently Asked Questions
Why are my vanilla cupcakes dense and crumbly?
There are a few reasons why cupcakes come out dense or crumbly. First, make sure your ingredients are at room temperature. They will not incorporate properly if they are not all at the same temperature. Over mixing the batter can also cause dense cupcakes. Third, opening the oven door before the cupcakes are ready can cause them to sink due to the rush of cold air.
How do I store cupcakes?
These easy vanilla cupcakes are best served the day they are made but can be kept in an airtight container at room temperature or in the fridge for up to 3 days. Freezing cupcakes is best done before adding the frosting, and they can be kept in the freezer for up to 2 months.
How do I achieve moist cupcakes?
To ensure your cupcakes are moist, make sure not to overbake them. Storing them in an airtight container will also ensure they maintain their moisture.
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Vanilla Cupcakes
Vanilla Cupcakes turn a simple white cake mix box into scrumptious cupcakes. These soft and fluffy cupcakes taste like they came straight from the bakery.
Ingredients
Cupcakes
- 1 box white cake mix
- 3.5 ounces instant vanilla pudding
- 4 eggs
- 1 cup sour cream
- ¾ cup vegetable oil
- ½ cup milk
Frosting
- 3 cups butter room temperature
- 3 cups powdered sugar
- 1 tablespoon vanilla
Instructions
- In a mixing bowl, whisk together cake mix and vanilla pudding.
- In a separate bowl mix together eggs, oil, milk, and sour cream.
- Add wet ingredients into dry ingredients.
- Divide batter among 24 cupcake liners. Fill each cupcake liner halfway with batter.
- Bake at 350°F for 20 minutes. Remove from oven and let cool.
- While the cupcakes are cooling, make the frosting.
- In a stand mixer fitted with the whisk attachment, combine butter, powdered sugar, and vanilla. Turn on low and mix until all the powdered sugar is mixed into the butter. Turn on high and whip for 30 seconds until the frosting is light and fluffy.
- Frost cupcakes, and top with sprinkles.
Video
Notes
- Using an ice cream scoop is a great way to measure your cupcake batter into the paper liners and the easiest way to minimize the mess.
- If you want a bakery perfect swirl of frosting on top, use a pastry bag or fill a Ziploc bag with frosting, snip the corner off, and use it as a piping bag, going in little circles to create a swirled design.
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