Perfect Vanilla Cupcake Recipe (VIDEO)
Everyone loves cupcakes! This is the only vanilla cupcake recipe you will need. They are super easy to make and the texture is light, fluffy, and melt-in-your-mouth good.
Watch the video tutorial below and you will be a pro in no time. We love these with our Cupcake Frosting because a cupcake isn’t a cupcake without frosting.
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Watch Vanilla Cupcakes Video Tutorial!
These cupcakes are perfect for birthday parties and baby showers and they always disappear fast which is why I always make a double batch for gatherings. They are quick and easy to make and homemade cupcakes taste way better than boxed cupcake mix.
Ingredients for Vanilla Cupcakes:
This recipe makes exactly 12 cupcakes and requires simple ingredients: all-purpose flour, butter, sugar, eggs, buttermilk, baking powder, salt and vanilla. The combination of softened butter and buttermilk creates an amazingly soft cupcake crumb that just melts in your mouth. Also, if you haven’t tried our (2-ingredient) Homemade Vanilla Extract, it will take your baked goods to the next level.
How to Make Vanilla Cupcakes:
These cupcakes are easy to master and you will be making bakery-quality cupcakes in no time.
- In a medium bowl, whisk together dry ingredients: flour, baking powder, and salt.
- In a second bowl (or bowl of your stand mixer), beat together softened butter and sugar on medium-high speed 5 minutes until thick and fluffy.
- Beat in eggs 1 at a time, mixing to incorporate with each egg then blend in vanilla and scrape down the bowl.
- Reduce mixer to medium speed and add the flour in thirds, alternating with adding the 1/2 cup buttermilk and beating well between additions.
- Pour batter into 12 lined muffin tins, filling 2/3 full. Bake in the center of the oven at 350˚F for 20-23 minutes, or until a toothpick inserted into the center comes out clean. Let cool 5 minutes in the pan then remove cupcakes to a wire rack to cool completely.
Tips for the BEST Cupcakes:
- Room Temperature Ingredients – eggs, buttermilk and butter must be at room temperature to keep your batter an even consistency.
- Alternate Adding Flour and Buttermilk – this keeps the mixture uniform and well blended. If you add in all of the flour or buttermilk at once, it can saturate the creamed butter and cause the mixture to separate. Mix well between each addition.
- Measure Correctly – be sure to use the proper measuring cups for wet and dry ingredients. Watch our video on measuring ingredients to ensure great results every time.
- Don’t Overfill – Fill cupcake liners 2/3 full or they will overflow and cause a muffin top. If you divide evenly between 12 cupcakes, you should have exactly enough batter. A trigger release Ice Cream Scoop makes portioning easier.
How to Decorate Cupcakes:
Once your cupcakes are cooled to room temperature, it’s time to decorate. This is a great vanilla cupcake base for just about any kind of frosting and toppings. We pipe frosting on with a pastry bag and our favorite Wilton 1M Tip. We have so many frosting options so pick your craving:
- Vanilla Cupcake Frosting – our go-to cupcake frosting
- Swiss Meringue Buttercream – well worth the extra effort
- Chocolate Cream Cheese Frosting – whipped and decadent
- Blackberry Frosting – you’ll love the flavor and color
Common Questions:
Can I Make Cupcakes Ahead? Once cupcakes are at room temperature, cover and keep at room temperature overnight or refrigerate if storing for longer. After cupcakes are frosted, refrigerate until ready to serve. Cupcakes are great served chilled or at room temperature because they don’t harden with refrigeration.
Can I Use This Batter to Make a Cake? Readers have reported good results turning it into a cake. You would need to double the recipe for two 9-inch cake layers.
Can I Substitute the Buttermilk? Plain kefir will also work well instead of buttermilk. You can also make your own buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle then stir and use.
How Long to Bake Cupcakes? Bake until the tops are springy and a toothpick inserted int the center comes out clean. These were perfectly baked at 350˚F for 22 minutes in a conventional oven.
More Cupcake Recipes:
Who can resist a cupcake? They’re just so cute and easy to love. We enjoy getting creative with cupcakes and they are one of the easiest desserts to make. These are our top-rated cupcake recipes:
- Moist Chocolate Cupcakes – this is a great base and so easy
- Pumpkin Cupcakes – with a marshmallow-soft frosting
- Honey Cupcakes – with a cherry filling
- Dark Chocolate Cupcakes – with white chocolate frosting
Perfect Vanilla Cupcake Recipe
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup sugar
- 2 large eggs room temperature
- 2 tsp pure vanilla extract
- 1/2 cup buttermilk or plain kefir, room temperature
Instructions
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Preheat the oven to 350°F and line a cupcake/muffin pan with cupcake liners.
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In a medium bowl, whisk together 1 1/4 cups flour, 1 1/4 tsp baking powder, and 1/2 tsp salt. Set flour mix aside.
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In the bowl of an electric mixer, beat butter and sugar on medium-high speed 5 minutes until thick and fluffy, scraping down the bowl as needed.
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Add eggs one at a time, beating well with each addition then scrape down the bowl. Add 2 tsp vanilla and beat to combine.
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Reduce mixer speed to medium and add the flour mixture in thirds alternating with the buttermilk, mixing to incorporate with each addition. Scrape down the bowl as needed and beat until just combined and smooth. Divide the batter evenly into a 12-count lined muffin or cupcake pan, filling 2/3 full.
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Bake for 20-23 minutes at 350 °F, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
This recipe was first published in June 2012 (below is the original photo). After testing countless batches, we improved the recipe, swapping out oil for softened butter and took out the baking soda to create a super soft crumb. Everyone agrees, these are the best cupcakes. Just read the reviews!
P.S. Thank you all for trying this recipe and sharing it with the people you love.
Natasha Kravchuk
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Cherry Surprise Honey Cupcakes Recipe 
Cupcake Frosting Recipe (VIDEO) 
How to Make Cake Flour (Video Tutorial) 
Apple Banana Muffins 
Hydrangea Cupcakes Recipe 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I love the original recipe better, can you please add a link on here or just have them both available here I’m dying to make them again, trying to avoid added dairy
Hi Kseniya, the best way to look at old versions of a recipe is to go to this site https://archive.org/web/ and paste the URL of the recipe in the search bar. I hope that helps!
These are amazing! They almost taste like a cupcake sugar cookie. Not too sweet, wonderful flavour. Wow. Thank you!
You’re welcome, Sarah! I’m so happy you enjoyed that!
How many does this recipe make?
Never mind, I found the amount. If anyone is wondering it’s 12.
12 cupcakes
Can I add flavor to vanilla cupcakes like blueberry
Hi, I haven’t experimented with that but that should work fine to add fruit and different flavorings to this batter.
Hey Natasha! These cupcakes made my mouth water and I want to make them tomorrow for my moms birthday! Is it ok for me to add sprinkles to the batter?? Thanks!
I imagine that should work. Happy Birthday to your mom!
Hi Natasha! Can cake flour be substituted for the all purpose flour? Or would they not turn out as well? Thank you, I love your recipes!
Hi Stephanie, I’ve done it and it works but they are not as soft. If you have corn starch and all purpose flour, you can make your own cake flour easily.
These really are perfect. They are light and fluffy and yet buttery. I have made this thrice in the last ten days and they are a big hit!
I’m so happy you enjoyed that. Thank you for sharing that with us, Jais!
Made the cupcakes today and both my kids love them! They are just super yummy! Thank you, Natasha for posting this recipe online.
I’m so glad you enjoyed it, Vivian! Thank you for the wonderful review!
Hi! I am making these cupcakes for a graduation catering, is this recipe going to be ok if I times it by 4.5? Making 54 cupcakes.
Hi Brianne, I bet that much batter would overwhelm the mixer. I would make it in batches of maybe double the recipe at a time. I hope you love this recipe.
Hi Natasha,
I remember you used baking soda in your previous version. Can you tell me what was the ratio?
Hi Najeeba, we had an extra 1/4 tsp baking soda in the previous version.
Hi Natasha! This may be a silly question, but what’s the difference between real vanilla extract and imitation vanilla extract? Also can they be substituted for one another in recipes?
Real vanilla extract is made with vanilla beans and will give you the best flavor.
Best recipe ever!! You are awesome Natasha. I like your hair
You’re so nice! Thank you!
Can I put fruit in these? I wanted to make sure, I know that if I put frozen fruit in, they would have too much liquid which can mess up the whole baking process. So can I just add more flour? I’ve done that with muffins before, but like I said I just wanted to make sure. Thanks! You rock!
Hi Lil, What did you have in mind? Bits of fruit? I think that could work as long as you don’t go overboard. Another idea is stuffing the cupcake with fruit which can be done after it is baked as shown here.
Hi Natasha While I’ve made many of your recipes this one I haven’t baked. I was the comments/reviews. The one about making a cake caught my eye. Years back I recall reading as long as a recipe has 3 or more eggs a cake can be made from it, maybe that’s why when doubled it works out? I hope my memory serves me right lol, Love your recipes
Hi, I plan on running some tests this week to post a great vanilla cake and will be working with this as a base. Stay tuned!
Hi Natasha! I love your videos and your bubbly personality. I made these vanilla cupcakes and frosting a couple of weeks ago. My family loved them. This recipe is a keeper!
I’m in search of a churro-style cupcake and frosting. Would love to see your version soon!
Patty
I’m so glad you’re enjoying our recipes Patty! Thank you so much for sharing that suggestion with us. I don’t have a churro cupcake but we do have this Churro recipe here.
Thanks so much Natasha! I would love to post a picture but i am still working on my piping skills! 😄
You are very welcome, Patty. No worries, you can post pictures of your creation on our Facebook page or group when you’re ready!
Hi Natasha!
I would like to ask if I could substitute the butter for oil. It’s just because the internet said that it makes for a lighter, fluffier moister batch.
What do you prefer to use: butter or oil and why?
Hi Caty, we found fluffier and softer results using butter. I have tested with both and the overall texture was better with butter. It probably depends on the recipe. This one works better with butter.
Hi Natasha,
I’ve been a fan of yours for years!
I baked your vanilla cupcakes today as a trial run, I need to bake some more for my friend in 2 days. They taste absolutely delicious but the cupcake liners came of the sides after baking and I wonder if you’d know why? I let the stay in the pan for 5 min after taking out of the oven, then transfered to a cooling rack. They did start to come off already in the pan..
Thanks in advance
Hi Laima, I’ve never had that happen – did you use some kind of special liners? They typically need to be peeled off (although they aren’t terribly difficult to remove), but I’ve never seen liners that just come off on their own.
Could this recipe work for cakes? thinking of making 6in cake with your recipe.
Hi Ellie, I have not tried making this into a cake but the original recipe author said that if you double the recipe you can make an eight or 9 inch round cake. It seems as though she kept the baking instructions the same.
Hi there!
Can I reduce the recipe by half to make 6 cupcakes? Will there be any issues?
Hi Jessica, you are welcome to halve the recipe! Several of our readers have reported great results doing so!
The cup cakes came out perfect! My frosting, not so much. Way too soft to use except to dunk the cupcake in and eat relatively quickly.
Thanks for sharing that with us, Katie. That could be due to either under-beating the heavy cream (if it’s too soft when you put it in the fridge, it won’t hold up as well), or oversoftening the cream cheese which will make your frosting looser. Also, make sure to use HEAVY whipping cream as regular whipping cream has a lower fat content and will not beat up properly.
I did use heavy cream. I think I under beat it.
That would more than likely be the culprit.
Hi Natasha, wondering if you could point me in the direction of the original recipe with oil? My kids loved it and I seem to have lost my copy. Thank you !
Hi Erika, you can search sites like this and plug in the URL to view the old version of the recipe.
Absolutely loved it… I just followed the recipe and it’s super yum fluffy n light…
I’m so glad you loved the cupcakes! Thank you for sharing your great review!
What can I use instead of buttermilk? I live in the uk
Hi Agnes, Plain kefir will also work well instead of buttermilk. You can also make your own buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle then stir and use.
Hi Natasha, I made this twice in the last week and both times came out great! the second time, i used a egg replacer flour and came out just as nice. I am thrilled to finally find a recipe that works for me!
That’s just awesome! Thank you for sharing that great feedback with me!
Can I add in cocoa powder to make chocolate cupcakes?
Hi Kirsty, I haven’t tested that with chocolate but I think it could work. One of our readers wrote: “It is super moist and fluffy with a light vanilla flavour. After trying out the vanilla cupcakes a few times, I decided to ads a tbsp of cocoa powder for a chocolate cupcake and it still turned out great.” I hope that helps.
I have made these cupcakes 3 times since discovering it 2 weeks ago! It is the BEST! Don’t change a thing. It’s perfect! I also made it as a cake by doubling the recipe and it was equally as delicious.
That is so awesome! Thank you so much for your excellent feedback, I am so glad you absolutely loved it!
Hi, can I make lemon cupcakes with this recipe by adding fresh lemon juice to the batter?
Hi Heshani! I haven’t tested that but it may work with lemon zest. One of our readers covered the cupcakes with lemon glaze and loved it!
Hi – Is this a 1/2 cup of butter or a 1/2 stick? I noticed the video used 1/2 stick and the recipe says otherwise. Thank you!
Hi Lindsay, we used 1/2 cup unsalted butter, softened.
Hi Natasha
Can I substitute butter to margarine and vanilla extract to vanilla essence?
Without testing those substitutions, I could only guess so you will have to experiment if that is what you have on hand.
Thanks for this recipe. Will try soon. Can I add colouring to this recipe once I am finished making the frosting?
Hello Trudy, I haven’t tried that yet to advise but I imagine it should work. Please let us know how it goes if you do an experiment.
Hi! I did try with coloring and it came out perfect. Made four batches of the mix with different colours and layered it in the cupcake mould. Was perfect. This recipe is great
That’s great! I hope you can share pictures on our Facebook group and page.
Xa xa and I’m trying to find recipe with oil because I really like cupcakes better with oil instead of butter I’ll go with old recipe. If can save it somewhere that would be great.
Thank you for that feedback Nina!
Hey Natasha… I’ve watched so many of your videos on Facebook and tried out your cupcake recipe today.. Intially I thought of using your old recipe coz of reviews below but I’m glad I followed the updated one.. The cupcakes turned out amazing! Everybody loved them and there are no leftovers!.. I’m gonna try baking a cake using the same recipe..I just reduced the sugar quantity a little and added 1/2 tsp of vinegar to the buttermilk
I’m so happy you enjoyed this Cleta! Thank you for that great review!
Hello, Natasha! I made this yesterday and so happy with how each cupcake turned out!!! They’re so soft and light and really melts in the mouth. I was scared they’d turn out firm and dense as I saw many reviews saying that their cupcakes turned out like that. But I follow your every tips and instructions and didn’t make alterations except for the buttermilk as I can’t find any here in Hong Kong. My only issue was my cupcake top came out with more holes than yours haha why is that? Still so yummy tho! I ate 4 continuously
Hi Alexa, you can make your own buttermilk using milk and lemon juice. I’m glad you enjoyed the cupcakes! Leaving out the batter for too long before baking could cause that – also make sure you use baking powder rather than baking soda.
Hey Natasha… I’ve watched so many of your videos on Facebook and tried out your cupcake recipe today.. Intially I thought of using your old recipe coz of reviews below but I’m glad I followed the updated one.. The cupcakes turned out amazing! Everybody loved them and there are no leftovers!.. I’m gonna try baking a cake using the same recipe..I just reduced the sugar quantity a little and added 1/2 tsp of vinegar to the buttermilk
Thank you so much for sharing that with me Cleta!
I loved the old recipe, but I super love the updated one! Cupcakes came out perfectly! Thank you so much for my new go to vanilla cupcake recipe
You’re welcome! I’m so glad you enjoyed that Elyssa!
Hi, Natasha! It’s me again!!! Made this today and i love how they turned out!!! They’re so soft and light and just flavorful. My only issue is my cupcake top had more holes than yours lol can you tell me why is that? But they’re so yummy and I ate four continuously
Hi Alex, sifting the flour together with the baking powder can help with that so that the leavening is well mixed into the batter – also, bake right away – the longer it sits the more likely bubbles will form inside the batter.
Hi! I need to make 48 cupcakes would I make just 4 batches or should I double and make two? I am so sorry I am super new to baking.
Hi Nancy, I think it would be safer to make a double batch at a time, since unless you have a commercial oven, you will probably need to bake in separate batches anyways and this way your batter won’t be sitting out too long before it is baked. I hope you totally love the cupcakes!
Where do u buy the slip mat u put in you biscuit trays please Thanks julie
Hi Julie, we link our favorite tools in our blog shop HERE & our Amazon shop HERE. I hope that helps.
Hi Natasha!
Firstly thanks for your content and your adorable personality. I need some serious help So i tried your cupcakes and it turned out salty this also happened when i made the cookies. I use the metric conversion on your website, what am i doing wrong? Also the frosting turned out so tasty but limp that it kinda melted away
You will be happy to know not all hope fails with me as your tiramisu recipe turned out wonderful!
Really looking forward to your feedback as im desperately trying to crack what i did wrong!
Hi Susu, did you possibly use half of a Tablespoon of salt instead of half of a teaspoon? You really should not be able to taste the salt in the recipe. Also, for the frosting, check out our post on the cupcake frosting and read through the tips in the post which should help (especially the written Ingredients notes towards the top).
Natasha I LOVE your recipes. I made these cupcakes and ive made the old recipe that requires cake flour. I cant decide which goes better with the most amazing frosting ( i could rat the frosting alone and be a happy woman!)…. this cupcake version is more dense while the other was more airy/lighter. I think the original works better with the frosting. May I ask why you switched the recipe?
Hi Summer, I’m so glad you love the cupcake frosting. This new cupcake recipe is significantly softer and airier than the previous one. Did you change anything in the process or ingredients from the written recipe above?
Do you still have the original recipe? I find that AP flour makes a more dense cupcake and I’m looking for a tender, soft cupcake. I’m concerned about not using cake flour. Thanks!
Hi Lisa, you can search sites like this and plug in the URL to view the old version of the recipe.
I made 5 dozen of these cupcakes for a party, and they turned out beautifully (made in 3 separate batches).
They are the perfect density and create nicely rounded tops that are great for icing and decorating.
This will be my go-to vanilla cupcake recipe!
I love it! Thank you for your wonderful comments and feedback. I’m so glad you and everyone else enjoyed the cupcakes!
I had changed the butter to solid coconut oil & instead buttermilk I used coconut milk , then the middle I put half of teaspoon of Nutella
That sounds delicious!
Can you use swerve sugar substitute instead of sugar?
Hi Janet, I have not tested that with swerve sugar to advise. If you experiment please let me know how you like that.
I love your baking style ..I have tried your recipes ..my concern is it would be helpful if you put the measurements in grams …little confusion arises in cup measurements
Hi Sabana, We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Most of our recipes do have the metric conversion option highlighted in red on the printable recipe card. Thank you so much for being patient! In the meantime, check out our post on measuring which should help
I loved your old recipe and it turned out perfect for me every time I made it. This recipe is good too.. but the cakes turned out a bit firm and not as soft as the previous recipes.. is it possible for you to share with me the previous recipe.. I need to frame that up
Hi Farah, we haven’t had the experience of these being firm – they should be much softer than the previous version. Did you possibly do anything different than what the new recipe states (change ingredients, make substitutions, etc)? We only update when we feel lit would be a significant improvement.
Hi, could you help me with some cup cakes? I want to make like 12 but in different flavors like 2 vanilla, 2 chocolate, 2 lmon-blueberries, 2 carrot and 2 blackberries but just one mixture and then divided it and put the flavors
Can you help me please?
Hi Cecilia, that gets pretty complex, but the best way to do something like that would be to divide the batter into 6 even bowls and then stir different things into them like chocolate chips, sprinkles, blueberries, etc. It would be difficult to make completely different cupcakes out of a single batch.
A keeper recipe indeed!
I’m so glad you enjoyed that!
Hello Natasha!Today I tried cup cakes. But my cup cakes are heavy and not a right texture. But taste is nice.Can you help me where am I wrong?
One more thing can we make a cake with recipe then what will be the ratio?
Hi Aisha, we have these notes in the recipe “Can I Use This Batter to Make a Cake? Readers have reported good results turning it into a cake. You would need to double the recipe for two 9-inch cake layers”. Did you change anything about the recipe? Also, did you possibly over-bake? I’ve had them taste more dense and almost cornbread-like once when I over-baked. Over-mixing could also cause this. I hope that helps!
I don’t need these until Friday, 3 days from now. If I don’t frost them until then, how do they do in the freezer?
Hi Lorraine, you could freeze or refrigerate them. If it is only 3 days, I would cover and store in the refrigerator.
Hi Natasha, thank you for sharing this recipe. I tried it out and everybody LOVED them! From now on, this will be my favorite go to cupcake recipe. Well deserved 5 stars!!!
I love it! Thank you for the five stars, I’m so glad you enjoyed this recipe!
These are amazing cupcakes!! So tender and moist.
I’m so happy you loved the cupcakes! Thanks for sharing that with me.
Hi Natasha, here in the UK I am struggling to find kefir or buttermilk. What can I use instead please?
Hi Vicky, check the post above where I mention how to make it yourself. You just need milk and lemon juice to make a quick buttermilk substitution.
First time I made it I stood speechless!!! My goodness they were INCREDIBLE!!!!!
I have a very important question: when I tried the next time to make a bigger batch, I put 2 pans next to each other, but they didn’t turn out well. They looked weird! I think it’s heat circulation issue.
What do I do if I want to make a bigger batch? Please help me!
Hi Yousra, If you are making more cupcakes than the recipe calls for, it may be best to make them in separate batches to be sure there are no measuring issues.
Just realized that I missed out the stars on my comment earlier. So here they are!
Thanks, I appreciate that!
Hi, Natasha. Can i substitute butter with margarine?
Hello Almira, someone else commented this “I substitute the butter for margarine (since my business is dairy free) and made my own buttermilk with vanilla almond milk and lemon juice.
These are the best cupcakes for decorating!”
Hi Natasha,
Can I substitute gluten free flower instead of regular flower?
Thanks
Hi Ania, I haven’t tried with gluten-free flour but few of my readers have reported great results using gluten-free flour for the cupcakes. Let me know how it works out for you if you experiment.
Absolutely tasty cupcakes and frosting! I missed the warning about over soft cream cheese, which resulted in a bit runny frosting but the cupcake and frosting combo was yummy anyway.
Thanks!
I’m so glad you enjoyed that! Thank you for the wonderful review!
hi natasha
made the vanilla cup cakes tonight , they rose beautifully , tasted amazing they were a big hit. thankyou so much for sharing
That’s so great Gillian! I so happy you enjoyed this recipe! Thank you for sharing that great review with us!
Hi Natasha,
I tried this recipe, but my cakes were dense and they got tunnels. I followed your recipe except I reduced the sugar amount a bit. I don’t know if my cupcake tins were a bit smaller than yours, but I got 15 cakes instead of 2. Is it possible that I should have reduced the oven temp? Thanks!
Hi Lala, if you made 15 smaller cupcakes, they would have baked up faster. Sugar can also make a difference in the texture. I always recommend making the recipe as written for the first time before trying modifications.
Is low fat buttermilk ok? Or should I look for regular at another store?
Hi Annabeth, I usually use low fat & I think it will be fine.
Hi! Great recipe. Wanted to check after my cupcake cooled off it went down… what’s the reason? What did I do wrong? Thanks
Hi Loveen, then do settle slightly once they are cooled but they should still have a rounded top. if it seems caved in, you might check your baking powder to see if it is still active.
Hi, Natasha! This recipe is really good! My cupcakes really delicious! But, the batter at the first quite runny. Not like on your video. And when comes out from oven my cupcake not high and tall as your cupcake. And the inside of cupcake not “airy” as yours. Is there possible I do anything wrong? I use regular sugar. Not caster, not granulated. When I do step 1: mix butter and sugar, the sugar take long time to dissolve. Around 10-15 minutes. Thank you, Natasha!
Hi Farah, the sugar doesn’t completely dissolve into the butter – you will still have some sugar texture and that is normal. The batter should have been thick so consider if the ingredients were measured the same way. Check out our post on how to measure wet and dry ingredients. Also, make sure to use large eggs and not extra large.
Hi! I loved the old recipe and have a bunch of cake flour because I thought that was the magic ingredient…Would I use the same amount in this new version?
Hi Kimmy, I highly recommend making the recipe as it is written for best results. The resulting cupcakes are so much softer and airy without needing cake flour.
Hi Kimmy! Would you be willing to share the original recipe with me?
How much of baking soda did the original recipe have, please? I prefer the old version. Thank you!
Hi Jitka, we had an extra 1/4 tsp baking soda in the previous version.
Hi I am 8 years old and I cook with my dad we usually watch your videos. We have made your stroganoff, sliders, burgers, Fettuccine, now we have tried your cupcakes. They were delicious. Thank you
That’s just awesome!! I love that you’re making our recipes! I’m so honored!
Hi Natasha, just wondering if this cupcake batter can be used to make a vanilla cake instead?
I love all your recipes thank you so much
Hi Andrea, we have these notes in the recipe “Can I Use This Batter to Make a Cake? Readers have reported good results turning it into a cake. You would need to double the recipe for two 9-inch cake layers”
Thank you so much! Will try it out for my birthday :D!
I hope you love it! Happy Birthday!
Have been on the hunt for a good Vanilla CupCake and this is it. Just perfect and the frosting omg, thank you soooooo much
You’re welcome Noreen!
Wow Natasha!! These are pure perfection! My first time making cupcakes, and they turned out better than any cupcake I ever tried. I substituted milk instead of buttermilk because I didn’t have any, and they still came out nice and moist. Thank you for the one and only vanilla cupcake recipe I’ll ever need. Keep up the great work – I’ve been a fan for years 🙂
Hello Rimma, what an excellent feedback. Thank you so much for your good comments, I appreciate it!
best cupcakes ever natasha you are my hero in the kitchen!! I stumbled across your blog last year and I now cant live without it!!!
Aww! I’m so glad you discovered our blog, Maxine!
Cupcakes were great. Icing was wonderful. I have a Chihuahua (Topo) and he doesn’t really like sweets but he goes crazy when anyone get one of these cupcakes and expect to get to share it. LOL
I’m so glad you loved the cupcakes and cupcake frosting. Thank you for sharing and that’s a cute scene with your Chihuahua. I love it!
The flavor of these cupcakes was amazing and goes so well with the frosting recipe! My boyfriend and I loved them. But I felt like my cupcakes were a little on the dry/dense side, they weren’t as tall and fluffy as I would have liked. What did I do wrong that I need to make sure I fix for next time?
Love your recipes so much!
Hi Carleigh, did you change anything about the recipe? Also, did you possibly over-bake? I’ve had them taste more dense and almost cornbread-like once when I over-baked. Over-mixing could also cause this. I hope that helps!
Hi dear can u pls share some vegan cake recipes. I have tried yr chocolate cake and it was awsome.
I want different flavours.
Hi Sarala! Unfortunately, I don’t have any vegan cake recipes to share with you but that’s a good suggestion.
best cupcakes ever natasha you are my hero in the kitchen!! I stumbled across your blog last year and I now cant live without it!!!
I’m so glad you enjoyed that Maxine! Thank you for that great review!
Just wow!!!! These Cupcakes turned out so so great. So fluffy and delicious. Thank you for this great recipe
Yay love it! Thanks for sharing your experience with us, Kristina. I am so glad you enjoyed this cupcake recipe.
Hello!
The cupcakes look amazing!
I was wondering if this recipe can be used to bake a regular cake, instead of cupcakes, and if so, how long should I bake the cake?
(I am baking a cake for my nephew’s birthday, and this seemed like the perfect recipe)
Thank you for sharing!
HI Autumn, check the notes above on converting this to a cake. Happy birthday to your nephew!
Thank you so much for this wonderful vanilla cupcake recipe!
I am 17 with a small business (@creative_cookies_by_faygie). I had a cupcake recipe that I would always use- UNTIL I DISCOVERED THIS ONE! They come out perfect each time and I get great feedback how the cupcakes are so delicious.
I substitute the butter for margarine (since my business is dairy free) and made my own buttermilk with vanilla almond milk and lemon juice.
These are the best cupcakes for decorating!
That’s amazing! Wow! Thank you so much for sharing that with me Fay! Blessing to you and your business!
How do I store homemade vanilla extract for the 2 months when it is becoming “vanilla “?
Hi DH, we have all of the tips for storage and how to make in in our vanilla extract recipe here.
I have a question. For your vanilla cupcakes. Would I be able to substitute coconut flour for all purpose flour?
Hi Danielle, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.
Can I use cake flour instead of all purpose flour?
Hi Sofia, that will work! If you experiment please let me know how you like that.
Can this recipe be doubled or tripled?
Hi Tammy, you can definitely do that!
You have become my all time favorite cook/chef. Gonna try everything and I just love your personality, you make me smile!
You’re so nice! Thank you!
Hi can you give the ingredients in grams please
Hi, if you click “metric” in the recipe card, you will see the measurements in grams.
Hi! How do you make Vanilla extract?
Hi Gloria, we have a recipe for that HERE. I hope you love it!
I love this recipe because I love eating cupcakes
I’m so glad you enjoyed this recipe Rubin!
I haven’t try the new one, but let me tell you I used to love the original recipe.I printed it a long time ago, but couldn’t find it today. Will try these.
Hi Natasha,
I remember seeing a link in one of your recipes to prepare the buttermilk, but now I don’t find it.. Could you please share how to prepare it? I can’t find buttermilk at the store here where I live. Thank you!
Hi Liza, I have instructions above on how to make your own buttermilk. It is in the Common Questions section in the post.
I am so sorry I miss that! Thank you for your quick response!
This is a fabulous cupcake recipe! They came out perfectly and we loved them! This is a new favorite with my crew!
I’m so glad you enjoyed that! Thank you for that wonderful review!
Such a delicious treat! And I love how easy it is to make!!
Isn’t it the best! I’m so glad you enjoyed that!
These really are perfect! So yummy! My kids love them
That’s just awesome! Thank you for that great review Rachael!
I did this recipe this week with 8 kids on Zoom for a party and it was great. Now I see the recipe changed. I read the comment about the butter, but what about the Baking Soda. I see that is now not in the recipe.
Hi Hershel, we’ve been working on this recipe and updated it recently and it’s infinitely better. We always work on improving recipes over time and we will have a video posted for this one soon. Stay tuned!