Perfect Vanilla Cupcakes


There are so many different cupcake recipes out there (remember my avocado cupcakes?), but sometimes the perfect vanilla cupcake adorned with a delicious buttercream is the ideal choice.

Wikipedia describes a cupcake as a small cake designed to serve one person. I also discovered that November 9th is National vanilla cupcake day. Mark your calendar friends, this sounds like a pretty important occasion to me!

I can’t even begin to count how many vanilla cupcakes I have baked in my lifetime.  My children and grandchildren love cupcakes.  My children refer to themselves as cupcake “snobs”.  I remember buying cupcakes in a local supermarket bakery and when I served them for dessert, they asked me what I was trying to pull serving them store bought baked goods.  Ooops….sorry!!

Two of my grandsons prefer a vanilla cupcake over any other flavor.  I made a strawberry shortcake cupcake last summer.  I think it was one of the best cupcakes ever! It had so many components,  but they were NOT a fan.  My adorable granddaughter, on the other hand, was all about it (you go Evie Girl!).

Evie eating a cupcake
This is how you eat a cupcake!

So this cupcake recipe goes out to all the vanilla cupcake lovers out there (or cupcake lovers…period).  These cupcakes are my go to vanilla recipe and will be yours too!

Vanilla Cupcakes:

  • 1 and 1/2 cup (180 grams) all-purpose flour
  • 1 and 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup (115 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • 3 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120 grams) full fat sour cream


Preheat oven to 350 degrees. Line muffin tins with paper liners.


Sift flour, baking powder and salt into a bowl.


In a large mixing bowl (or stand mixer with whisk attachment), cream the butter and sugar together until light and fluffy (about two minutes).


Mix in the eggs one at a time.  Mixing well after each addition.  Add sour cream and vanilla extract. Mix until incorporated.

Batter may look slightly curdled. That is normal and will come together nicely once flour mixture is incorporated.

Add the flour mixture and mix just until flour is incorporated.  If you would like, you can use a hand whisk at this point.  Mix until there are no traces of flour (do not over mix or your cupcake will not have a light texture).


Scoop into paper cups filling them 2/3 full.  You can use a large ice cream scoop or two spoons, whichever you prefer.


Bake at 350 degrees for 17-20 minutes.  All ovens are different, so begin checking for doneness at 15 minutes.  If the toothpick has a few crumbs attached, remove from oven.  The cupcakes will continue baking after they are removed from the oven.  You don’t want to over bake them or you will end up with a dry cupcake!

After 2 minutes, transfer cupcakes to a wire rack to cool completely before frosting.  Top with my simple buttercream frosting.  Don’t let the name fool you.  It may be simple to make, but it’s oh so good!!

Simple (but delicious) Buttercream Frosting:

  • 1 cup (230 grams) unsalted butter, softened
  • 4 cups (455 grams) confectioner’s sugar
  • Pinch kosher salt
  • 1 tablespoon pure vanilla extract
  • 4 tablespoons (60ml) heavy cream


Cream butter until fluffy.  Slowly incorporate confectioners’ sugar one cup at a time. Make sure your mixer is on a low speed (trust me on this…you will have a sugar mess!  I learned this the hard way!!). Add the salt and vanilla extract.  Drizzle in the heavy cream to desired consistency.  Add more or less until you achieve this.  Of course, at this point, you can make your icing any color you would like using liquid or gel food coloring. The possibilities are endless!


You can ice your cupcakes using a small spatula or place the frosting in a decorating bag with a piping tip.  I used a bag for these cupcakes.  I like to use a large star shaped tip to pipe the frosting in a swirling motion.  Top with sprinkles.  Don’t forget the sprinkles!!  Enjoy!!





Vanilla Ice Cream


I’m one of those people that think you can eat ice cream year round. I don’t wait for summer to enjoy this soft, smooth and creamy treat.   I guess you can call an ice cream parlor my “happy place”, well, one of them anyway.  But just like everything else, I am always on a mission to make it myself (and make it better).   So eight years ago when my children bought me the ice cream bowl and attachment for my Kitchen aid mixer, I was very excited to make homemade ice cream.  The first time I made ice cream I could not believe how incredibly delicious it was.  I’d like to say that I don’t buy store bought ice cream anymore, but that would a flat out lie!  I still buy ice cream at the store and I definitely still go ice cream parlors (are they still called parlors? oh well, they’ll always be parlors to me).

This ice cream recipe is easy to make, but it does take some time. The ice cream base takes about 5 minutes to make with only 5 ingredients that are readily available, but there’s some wait time.  I know, I know, you’re probably thinking “Wait time? Who wants to wait?”  Trust me, it’s worth it!


  • 1 ¼ cups heavy cream (divided)
  • 3 egg yolks
  • ½ cup sugar
  • 2 teaspoons vanilla bean paste
  • 1 cup whole milk



  1. Combine 1 cup of the heavy cream, sugar, and egg yolks in a medium saucepan. Cook over a medium heat until mixture starts to bubble (about 4-5 minutes).
  2. Stir constantly so the eggs don’t scramble. Remove from heat.
  3. Stir in remaining heavy cream, milk and vanilla bean paste. Stir until completely incorporated. Place in a medium bowl, cover with plastic wrap and refrigerate for 2 hours.
  4. Put ice cream mixture into frozen bowl. Using the ice cream churning attachment, mix for 15-20 minutes until ice cream thickens. Place ice cream in a freezer until ready to eat. If you’re anything like me, it won’t be long😁!