The secret to these soft and fluffy vanilla cupcakes is the creamy combination of cake mix, sour cream, and instant vanilla pudding. Plus, they are topped with a thick, easy, three-ingredient vanilla frosting that makes them taste like they are straight from the bakery.

close up shot of a plate of frosted vanilla cupcakes topped with sprinkles

What You’ll Need To Make Vanilla Cupcakes

These vanilla cupcakes are a blend of sweet and creamy flavors.

They start with a classic white cake mix that has a few ingredients added to make them an extra indulgent treat.

You’ll need:

For Vanilla Cake Batter

15.25 ounce box white cake mix
3.4 ounce box instant vanilla pudding mix
4 large eggs, room temperature
1 cup sour cream
¾ cup vegetable oil
½ cup whole milk

For The Vanilla Buttercream Frosting

2 cups unsalted butter, softened to room temperature
½ teaspoon salt
7 cups powdered sugar, sifted
2 ½ teaspoons vanilla extract
4-5 tablespoons heavy cream (start with 4 tablespoons, then add the additional 1 tablespoon if needed for consistency)
Rainbow colored sprinkles (optional garnish)

Best Cupcake Recipe Substitutions

SOUR CREAM: In place of the sour cream in these homemade vanilla cupcakes, you could substitute Greek yogurt.

CHOCOLATE CUPCAKES: It would be easy to make a chocolate version of these moist cupcakes.

Replace the white cake mix and vanilla pudding with the chocolate equivalent of both.

CAKE MIX: In place of the white cake in this easy recipe, you could also use vanilla cake mix for added vanilla flavor.

How To Make The Perfect Vanilla Cupcake Recipe

Let’s walk through making the vanilla cupcake batter, followed by the buttercream frosting.

Vanilla Cupcake Batter

STEP ONE: Preheat the oven to 325°F. Line two standard (12-count) muffin pans with parchment cupcake liners and set aside.

STEP TWO: In a large mixing bowl, add the white cake mix, instant vanilla pudding mix, eggs, sour cream, vegetable oil, and whole milk. Using a handheld mixer on medium speed, beat for 1 to 1½ minutes, just until the batter is smooth and fully combined. The batter will be thick.

STEP THREE: Divide the batter evenly between the cupcake liners, filling each about ⅔ full (approximately 3 tablespoons of batter per cup).

STEP FOUR: Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

STEP FIVE: Allow the cupcakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Vanilla Buttercream Frosting

STEP ONE: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt on medium speed for 2 to 3 minutes, until light and fluffy. Stop and scrape down the bowl and paddle as needed.

STEP TWO: Reduce the speed to low and gradually add the powdered sugar. Once incorporated, increase the speed to medium-high and beat for 1 minute. Stop and scrape the bowl and paddle to ensure everything is evenly mixed.

STEP THREE: Add the vanilla extract and 4 tablespoons of heavy cream. Mix on low until incorporated, then increase the speed to medium-high and beat for 2 to 3 minutes, until very light and fluffy. Scrape the bowl and paddle as needed. If the frosting is too thick, add the remaining 1 tablespoon of heavy cream and beat again just until the desired consistency is reached.

STEP FOUR: Transfer the frosting to a large piping bag fitted with a decorative piping tip. Pipe a swirl onto each cooled cupcake and garnish with rainbow sprinkles, if desired, before serving.

How To Serve Vanilla Cupcakes

Serve these classic vanilla cupcakes as a sweet treat for dessert or at a party. Add festive sprinkles to match any occasion.

Add a scoop of vanilla ice cream on the side for even more fun.

If you’re a coffee lover, pair your vanilla cupcakes with a rich cup of freshly brewed coffee or a pumpkin spice latte.

If you’d like to serve a tray of amazing cupcake flavors, these recipes for cherry cupcakes, Pepsi cupcakes, and Boston cream cupcakes are perfect.

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Storing Vanilla Pudding Cupcakes

If you have leftover cupcakes, here are a few tips for storing them to enjoy later.

MAKE AHEAD: If you’re planning ahead, you can prepare the cupcake batter and store it in the refrigerator for up to 24 hours before baking.

Simply cover the batter tightly with plastic wrap or transfer it to an airtight container.

When you’re ready to bake, just scoop it into your cupcake liners and pop them in the oven.

IN THE FRIDGE: These vanilla cupcakes can be stored in an airtight container at room temperature for up to 2 days.

IN THE FREEZER: You can freeze frosted cupcakes for up to three months. They are best stored each in their own container so that the frosting doesn’t get squashed.

For the best results, freeze the cupcakes without the frosting and frost them when you are ready to serve.

Why We Love This Recipe

SIMPLE TO MAKE: The step-by-step instructions are clear and concise, ensuring that even beginners can achieve fantastic results.

CLASSIC FLAVOR: These vanilla cupcakes boast a timeless, classic flavor that appeals to both kids and adults.

MOIST TEXTURE: These cupcakes turn out incredibly moist, thanks to the careful balance of ingredients.

Just a few simple ingredients—like instant pudding and sour cream—are enough to transfer a regular white cake box mix into truly scrumptious and moist vanilla cupcakes. The homemade frosting makes this easy vanilla cupcake recipe extra yummy too!

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The Best Cupcake Recipe

5 from 14 votes

You'll love these amazing, quick vanilla cupcakes — they taste gourmet because they're made with instant vanilla pudding resulting in a rich and creamy texture.

Prep Time 20

Cook Time 18

Total Time 38

Servings

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