It took us years to share a vanilla cake because we didn’t just want any recipe—we wanted one we genuinely loved. After testing countless versions, we finally landed on what we think is the perfect vanilla bean cake. These vanilla cupcakes are that recipe in cupcake form: soft, flavorful, and full of real vanilla. We use buttermilk for extra flavor, a mix of vanilla extract and vanilla beans for a rich, true vanilla taste, and finish them with a cream cheese icing that’s tangy, creamy, and not overly sweet.
We love this recipe because it is still nostalgic while truly being one of the best cupcakes we’ve ever made. We credit this to the combination of real vanilla beans, extract, and a little splash of imitation vanilla (we know we RARELY use this) but trust us… it gives it that classic bakery flavor—like the vanilla cupcakes you grew up with, but better. The texture is soft and tender thanks to the cake flour and buttermilk, and the coconut oil adds just a hint of warmth without overpowering the vanilla.
If you’re baking this as a layer cake, it stacks beautifully and holds up well under frosting (you can find our vanilla layer cake version here). But it’s just as good in cupcake form, which is how we most often serve it. Whether it’s for birthdays, baby showers, or just a weekend treat, this is the vanilla cake we reach for again and again. It’s a true classic.
Tips for the Best Vanilla Cupcakes
- Use cake flour for a soft texture. Cake flour makes a noticeable difference—it keeps the crumb tender and light. If you’re in a pinch, you can substitute with all-purpose flour plus a bit of cornstarch, but we recommend cake flour if you have it.
- Whip the butter, oil, and sugar long enough. Don’t rush this step. Creaming for a full 5 minutes helps create a light and airy base, which leads to fluffier cupcakes.
- Don’t skip the mix of vanilla extracts. We use a blend of pure vanilla, vanilla bean paste, and just a splash of imitation vanilla for that nostalgic bakery-style flavor. If you’re not into recreating the boxed cakes from your childhood, feel free to leave the imitation out.
- Room temperature ingredients matter. Make sure your butter, coconut oil, and egg whites are at room temp before starting. It helps everything mix together more evenly and gives a better texture.
- Don’t overmix once the flour goes in. Overmixing at the end can make the cupcakes tough. Mix until just combined once the dry ingredients are added.
- Cool completely before frosting. The cream cheese icing is soft and fluffy—if the cupcakes are warm, it’ll slide right off. Give them time to cool down before piling it on.
This recipe was adapted from Stella Parks of Bravetart. You can buy her wonderful cookbook here.
Vanilla Cupcakes with Vanilla Bean Cream Cheese Icing
Ingredients
- 2 cups cake flour 240 g
- 1 teaspoons baking powder 5 ml
- 1/2 teaspoon baking soda 2.5 ml
- 1/2 teaspoon salt 2.5 ml
- 85 g coconut oil room temperature
- 85 g butter room temperature 1.5 sticks
- 1 3/4 cups granulated sugar 250 g
- 4 egg whites
- 1 Tablespoon vanilla bean paste
- 1 teaspoons vanilla extract
- 1/2 teaspoon imitation vanilla extract optional adds nostalgic box cake flavor
- 1/2 teaspoon almond extract optional adds almond flavor if you don’t enjoy this leave it out
- 1 cups buttermilk 240 ml
Cream Cheese Icing:
- 2 stick butter 226 g or 1 cup
- 1 stick cream cheese 450 g or 2 cups
- 1/2 teaspoon salt
- 1/2 teaspoon almond extract optional
- 2 tablespoons vanilla bean paste or 1 teaspoon vanilla
- 6-8 cups powdered sugar
Instructions
- Preheat the oven to 350°F (180°C). Line 18 cupcake wells with cupcake liners
- In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside
- In the base of a stand mixer or in a bowl with a hand mixer, cream together the butter, coconut oil, and sugar until pale, light and fluffy. This will take about 5 minutes on medium high speed. Scrape down the bowl halfway through
- With the mixer still running, slower pour in the egg white and whip for 1-2 minutes until well combined
- Add in the extracts and mix until well combined
- Reduce the mixer speed to low and then add 1/3 of the flour mixture until just combined then add ½ of the buttermilk and repeat the remaining flour and buttermilk, alternating. You should start and end with the dry
- Divide the batter evenly into 18 cupcake wells
- Bake for 20-25 minutes or until a toothpick comes out clean
Icing:
- In the base of a kitchen aid or large bowl with a hand mixer, add softened butter and cream cheese
- On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes)
- Add salt, almond extract, and vanilla. Whip until combined
- On low speed, add the powder sugar 1 cup at a time
- Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes)
- Pipe or scoop the icing evenly onto the 18 cupcakes
Notes
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