Double Vanilla Cupcakes Recipe

Vanilla is a simple flavor, but it's also a simply delicious flavor. There's something special about a vanilla cupcake speckled with vanilla bean flecks, with its intoxicating vanilla smell, and moist soft cake. And while it's difficult to perfect the best vanilla cupcake recipe made from scratch, we've tried and tested many recipes in our search for the best vanilla cupcake. So today, we're sharing this double vanilla cupcakes recipe, the best vanilla cupcake recipe we have made yet. Since two is usually better than one, this recipe has two different types of vanilla, which sets it apart from the other vanilla recipes we've tried. Pair it with any flavor of frosting, or even eat it plain... regardless, this will sure to be your go-to vanilla cupcake recipe for years to come.

Before You Get Started Making Double Vanilla Cupcakes

Measure/Weigh all the ingredients

Line your cupcake pan with the cupcake liners of your choice

Remove butter, eggs, sour cream, and whole milk from the refrigerator to come to room temperature

Preheat oven to 350 degrees (F)

Double Vanilla Cupcakes Ingredients And Amounts (Yields ~16 cupcakes)

1 cup (200g) granulated sugar

1 tbsp vanilla bean paste, or the caviar of 1 vanilla bean

2 (100g) large eggs - room temperature

1/3 cup (76g) full-fat sour cream - room temperature

1/4 cup (56g) vegetable oil

1 tbsp (13g) vanilla extract

1 3/4 cups (201g) cake flour

1 1/2 tsp (5g) baking powder

1/2 tsp (2g) baking soda

1/2 tsp (2g) salt

1/4 cup (56g) unsalted butter - softened at room temperature

2/3 cup (161g) whole milk - room temperature

Double Vanilla Cupcakes Step-By-Step Directions

1) Preheat oven to 350 degrees (F).

2) In a bowl, combine sugar and vanilla bean paste. With a fork combine the paste well with the sugar and then set aside.

3) In another bowl, combine eggs, sour cream, oil, and vanilla. Whisk together well and set aside.

4) In the bowl of a stand mixer fitted with the paddle attachment, (or mixing bowl if using a handheld mixer), sift in cake flour, baking powder, baking soda, and salt. Add in the vanilla sugar you set aside from step 2. Mix on low for 10 seconds.

5) Add the softened butter into the dry ingredients and mix on medium speed for three minutes. The consistency will be of fine sand.

6) Next, add in the egg mixture from step 3 into the mixing bowl. Mix on medium speed until the wet mixture is incorporated well.

7) Decrease the mixer to low speed and slowly add the milk into the mixing bowl, just until combined.

8) Fill cupcake liners a little over halfway full, and bake for about 17-19 minutes, or until a toothpick comes out clean.

9) Immediately remove the cupcakes from the cupcake pan and set on a wire rack to cool.

Double Vanilla Cupcakes Sweet Notes

We personally like to bake one cupcake (our test and taste cupcake) to see if the cupcake rises too high or too low depending on how much we filled the cupcake liner. This also gives us an idea of how long it will take to bake our cupcakes

If the cupcakes rise nicely, butter the top rim of each cupcake insert to prevent the cupcake from sticking to the pan. It's a little extra work, but your cupcakes come out beautiful and it's worth it

Please remember that everyone's oven is different, so if the cupcakes need more or less time to bake, make a note for yourself for the next time you bake these. Believe us, there will be a next time :)

Recipe adapted from Cupcake Project