Vanilla Cupcakes with Vanilla Buttercream

Simple, homemade vanilla cupcakes with the best vanilla buttercream. A classic birthday favorite!

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 dozen



  • 3 ⅓ all purpose flour
  • 2 cups sugar
  • ½ tsp. Baking soda
  • 2 tsp. Baking powder
  • 1 tsp. Salt
  • ½ cup butter melted
  • 1 cup oil canola or vegetable
  • 3 eggs room temp
  • 1 T. Vanilla extract
  • 1 cup sour cream room temp
  • 1 cup whole milk room temp


  • 3 sticks butter softened
  • 6 cups powdered sugar
  • 2-4 T. whole milk room temp
  • 2 tsp. Vanilla extract


For the cupcakes:

  1. Preheat oven to 350*F and fill cupcake pans with liners.
  2. Melt butter in a small bowl and set aside.
  3. Whisk dry ingredients together in large mixing bowl.
  4. Whisk wet ingredients, except butter, in large glass measuring cup.
  5. Whisk wet ingredients into dry just until combined, then add butter while still mixing, until all incorporated and smooth. Take care not to overmix.
  6. Bake for about 16-20 minutes or until a toothpick comes out clean. 

For the Frosting:

  1. Using a stand mixer or beaters, cream butter and sugar until light and fluffy, about 3 minutes on low speed.
  2. Add milk and vanilla then beat for another minute. Start with 2 tablespoons of milk and increase up to four, as needed to reach desired consistency. 

Recipe Notes

The cake batter makes about 2-2½ dozen cupcakes, depending on how high you fill the cups. You may have some batter left over. 

For mini cupcakes, half a batch of this cupcake batter makes 4 dozen mini cupcakes. Bake for about 12 minutes.