The way to make great vanilla cupcakes is to use the best ingredients possible. Whatever recipe you use, the inclusion of premium unsalted butter, fresh eggs, whole milk and above all, real vanilla extract (never imitation!) or better yet, seeds from a vanilla bean, will give your vanilla cupcakes the extra boost in flavor you’re looking for.
Frost your vanilla cupcakes as soon as they are cooled. If you don’t have time to frost right away, cover them tightly with plastic wrap. Frosting isn’t only delicious; it helps keep the moisture inside of the cake. And speaking of frosting, don’t glob on the super-sweet frosting in a can. The sugar and artificial flavorings in canned frosting will dull your taste buds to the delicate goodness of real vanilla. Use a vanilla-enhanced cream cheese frosting instead. The tartness in the cream cheese is a wonderful compliment to the subtle sweetness of vanilla.