Vanilla Cupcakes

We love these fluffy vanilla cupcakes so much that they’re our go-to dessert for many birthday celebrations. Topped with homemade cream cheese frosting and sprinkles, they’re a sweet treat!

STEP ONE – Preparations

  1. Preheat the oven to 350°F.
  2. Line 12 muffin tins with baking cups.
  3. Take out a stick of unsalted butter to soften.
  4. Get out a stand mixer, a small bowl, and a food processor.
  5. Set up 2 cooling racks.

STEP TWO – Make the Batter


4 tablespoons unsalted butter
1 cup white sugar
2 large eggs
1 tablespoon vanilla extract
⅔ cup milk
⅓ cup sour cream
¼ cup canola oil
1 ¾ cups all-purpose flour
1 tablespoon cornstarch
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon fine sea salt


  1. In the stand mixer, cream the butter and sugar on medium speed for 3 minutes.
  2. Add the eggs and vanilla and mix until smooth.
  3. Add the milk, sour cream, and oil and slowly mix until incorporated.
  4. In the small bowl, combine the flour, cornstarch, baking powder, baking soda, and salt.
  5. Add the dry to the wet ingredients and stir to incorporate without overmixing.

STEP THREE – Bake the Cupcakes

  1. Divide the batter among the 12 muffin tins.
  2. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
  3. Cool the cupcakes on the cooling rack for 10 minutes.
  4. Remove the from the tins and cool for another 5-10 minutes.

STEP FOUR – Make the Frosting


2 ounces cream cheese
1 tablespoon unsalted butter
½ teaspoon milk
½ teaspoon vanilla extract
1 cup powdered sugar


  1. In the food processor, combine the cream cheese and butter.
  2. Add the milk, vanilla, and sugar and mix on high speed until smooth.
  3. Use a piping bag or a Ziploc bag with a small hole cut in one corner to pipe the frosting onto the cupcakes.
  4. Top with sprinkles and enjoy!

Recommended Serving Size: 1 cupcake

Exchanges: 2 starch, 2 fat

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Nourish is all about wholesome food preparation for those with disordered eating. Our mission is to provide delicious recipes anyone can make at home, along with education and support for individuals recovering from eating disorders and their caregivers.

21 thoughts on “Vanilla Cupcakes

  1. Mmm yum! I made vanilla cupcakes years ago and put such a thick layer of icing on that I might as well have just eaten the icing as that’s all you could taste (not that I’m complaining!) I remember them being a bit dry – I’ve never used canola oil or cornstarch in cupcakes so I’ll make a note of your recipe. Can’t forget the sprinkles either – they’re so happy & fun, aren’t they? Love them. xx

    Liked by 1 person

    1. Thank you! Nothing wrong with too much icing haha! Usually, we’re not huge fans of icing but this cream cheese frosting is so delicious and addictive! And yes, the oil definitely helps avoid dryness!


  2. Oooh yum, these look so cute and delicious! I’ve only tried making cupcakes once before, and that was when I first started baking. I think now that I have more experience, they might turn out better.
    Cream cheese frosting is my favorite, and it’s always so simple. I have to give these a try the next time I’m craving cupcakes!

    Liked by 2 people

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