Vanilla Cupcakes

Starting with a white cake mix, these vanilla cupcakes are quick and easy to make. Adding instant vanilla pudding and a homemade frosting gives them the perfect moist and decadent texture.

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There’s nothing ordinary about these moist and delicious vanilla cupcakes. Instant vanilla pudding and sour cream in the mix gives them their gourmet richness. They’re the perfect cupcake for any occasion and so easy to make from scratch. Frost them, taste them, and you’ll agree. This will be your new go-to cupcake.

Vanilla Cupcake Recipe Ingredients

You’ll need:

For the Cupcakes:

• 1 box white cake mix
• 3.5 ounces instant vanilla pudding
• 4 eggs
• 1 cup sour cream
• ¾ cup vegetable oil
• ½ cup milk

For the Frosting:

• ½ cups butter, room temperature
• 3 cups powdered sugar
• 1 tablespoon vanilla

Substitutions and Additions 

VEGETABLE OIL: Substitute ¾ cup of melted butter in place of vegetable oil.

FROSTING: You will give up some of the homemade goodness, but you could use store bought frosting to save some time.

SOUR CREAM: Substitute the sour cream with one cup of plain Greek yogurt if desired.

WHITE BOXED CAKE: For variety, substitute white cake mix with vanilla cake mix for even more vanilla flavor, or try chocolate cake mix and chocolate pudding for a chocolate version of this homemade treat.

How to Make This Vanilla Cupcake Recipe 

STEP ONE: In a mixing bowl, whisk together cake mix and vanilla pudding.

STEP TWO: In a separate bowl, mix together eggs, oil, milk, and sour cream.

STEP THREE: Add wet ingredients to dry ingredients.

STEP FOUR: Divide batter among 24 cupcake liners. Fill each cupcake liner halfway with batter.

STEP FIVE: Bake at 350 °F for 20 minutes. Remove from oven and let cool.

STEP SIX: While the cupcakes are cooling, make the frosting.

STEP SEVEN: In a stand mixer fitted with the whisk attachment, combine butter, powdered sugar, and vanilla. Turn on low and mix until all the powdered sugar is mixed into the butter. Turn on high and whip for 30 seconds until the frosting is light and fluffy.

PRO TIP: If you don’t have a stand mixer, follow step seven using a hand mixer for the same light and fluffy results.

STEP EIGHT: Frost cupcakes, and top with sprinkles.

PRO TIP: Make your cupcakes extra special by swirling on the frosting using a piping bag or a ziplock bag with a hole cut in the corner.

How To Serve

These are the best vanilla cupcakes for any occasion. Use a piping bag to fancy them up and add festive sprinkles to match the occasion, or let the kids frost them and enjoy them anytime. Cake is always great with a scoop of ice cream on the side.

If you want to try more easy-to-bake classic treats at home, you might like our Double Tree Cookies or classic Lunch Lady Brownies.

Storage 

IN THE FRIDGE: These easy vanilla cupcakes are best served the day they are made, but can be kept in an airtight container at room temperature or in the fridge for up to 3 days.

IN THE FREEZER: Freezing cupcakes is best done before adding the frosting, and they can be kept in the freezer for up to 2 months. If freezing them after you frost them, freeze them individually first so that you don’t mess up the frosting.

This vanilla cupcake recipe is really the best of both worlds. It starts with a boxed white cake mix, but tastes like their made from scratch by adding vanilla pudding and sour cream.  This will be your new any occasion favorite recipe.

FAQ:

Question? What makes cupcakes turn out dense and crumbly?

Answer: Be sure that all your ingredients are at room temperature before mixing. This helps everything incorporate completely into the batter, which helps them bake as desired. Don’t be tempted to open your oven to have a peek. These temperature changes don’t allow for proper baking.

Question? Can I use this vanilla cupcake batter to bake a cake?

Answer: Yes, line your cake pan with parchment paper or spray with cooking spray before pouring in the batter. Increase baking time until a toothpick comes out clean when inserted.

Question? Do you have any tips for portioning batter into the cups of the baking pan?

Answer: Use a large portion scooper to evenly distribute your batter into the baking cups with a lot less mess!

Vanilla Cupcakes

Starting with a white cake mix, these vanilla cupcakes are quick and easy to make. Adding instant vanilla pudding and a homemade frosting gives them the perfect moist and decadent texture.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Servings 24

Ingredients

  

Cupcakes

• 1 box white cake mix
• 3.5 ounces instant vanilla pudding
• 4 eggs
• 1 cup sour cream
• ¾ cup vegetable oil
• ½ cup milk

Frosting

• ½ cups butter room temperature
• 3 cups powdered sugar
• 1 tablespoon vanilla

Instructions

 

• In a mixing bowl, whisk together cake mix and vanilla pudding.
• In a separate bowl mix together eggs, oil, milk and sour cream.
• Add wet ingredients into dry ingredients.
• Divide batter among 24 cupcake liners. Fill each cupcake liner half way with batter.
• Bake at 350°F for 20 minutes. Remove from oven and let cool.
• While the cupcakes are cooling, make the frosting.
• In a stand mixer fitted with the whisk attachment, combine butter, powdered sugar, and vanilla. Turn on low and mix until all the powdered sugar is mixed into the butter. Turn on high and whip for 30 seconds until the frosting is light and fluffy.
• Frost cupcakes, and top with sprinkles.

Notes

To change the color of the frosting, simply add a drop or two of food coloring to a bowl of frosting and stir to combine.

Make sure your ingredients are at room temperature to keep your batter an even consistency.

Using an ice cream scoop is a great way to measure your cupcake batter into the paper liners and the easiest way to minimize the mess.

If you want a bakery perfect swirl of frosting on top, use a pastry bag or fill a

Ziploc bag with frosting, snip the corner off, and use it as a piping bag, going in little circles to create a swirled design.

Keyword Vanilla Cupcakes Recipe