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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.

Vanilla cupcakes with frosting and sprinkles

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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.

Ingredients for vanilla cupcakes with flour, sugar, buttermilk, eggs, vanilla, baking powder, butter and salt

How to Make Vanilla Cupcakes:

These cupcakes are easy to master and you will be making bakery-quality cupcakes in no time.

  1. In a medium bowl, whisk together dry ingredients: flour, baking powder, and salt.
  2. 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.
  3. Beat in eggs 1 at a time, mixing to incorporate with each egg then blend in vanilla and scrape down the bowl.
  4. Reduce mixer to medium speed and add the flour in thirds, alternating with adding the 1/2 cup buttermilk and beating well between additions.
  5. 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.

Step by step how to make batter for vanilla cupcakes

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 divide batter into cupcake tin for even rising cupcakes

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:

Cupcakes decorated with vanilla frosting and sprinkles

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? We’ve had great results turning it into a Vanilla 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.

Fluffy center of a perfect vanilla cupcake

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:

Perfect Vanilla Cupcake Recipe

4.81 from 558 votes
Prep Time: 8 minutes
Cook Time: 22 minutes
Total Time: 30 minutes
Vanilla cupcake with frosting and sprinkles
This is the only vanilla cupcake recipe you need! They are perfectly soft, rise evenly and go well with just about any cupcake frosting. The best cupcakes!
Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $6
Keyword: cupcakes, vanilla cupcake recipe, vanilla cupcakes
Cuisine: American
Course: Dessert
Calories: 183
Servings: 12 cupcakes

Ingredients

Instructions

  1. Preheat the oven to 350°F and line a cupcake/muffin pan with cupcake liners.

  2. 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.

  3. 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.

  4. Add eggs one at a time, beating well with each addition then scrape down the bowl. Add 2 tsp vanilla and beat to combine.

  5. 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.

  6. 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.

Nutrition Facts
Perfect Vanilla Cupcake Recipe
Amount Per Serving
Calories 183 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 49mg16%
Sodium 120mg5%
Potassium 80mg2%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 13g14%
Protein 3g6%
Vitamin A 292IU6%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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.

My go-to vanilla cupcakes. Perfect every time!

The best frosting for cupcakes or cakes. Easy, delicious and pipes beautifully! | natashaskitchen.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • chris
    October 23, 2021

    really good. ive made this three times i think. everytime iv’e made it its made around 9 cupcakes. i would diuble if not tripple the recipe.

    Reply

    • Natashas Kitchen
      October 23, 2021

      That’s so great! It sounds like you have a new favorite, Chris!

      Reply

  • Mary Fraher
    October 22, 2021

    Just wondering if I can replace buttermilk with sour cream in this recipe please?

    Reply

    • Natashas Kitchen
      October 22, 2021

      Hi Mary, I can’t say that sour cream will work as a substitute here. 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.

      Reply

  • Lynn
    October 21, 2021

    What adjustments could I make in the recipe to make lemon cupcakes?

    Reply

    • Natasha's Kitchen
      October 21, 2021

      Hi Lynn, I haven’t tried turning this into lemon cupcakes to advise.

      Reply

  • Kim
    October 15, 2021

    Hi Natasha. I dont have buttermilk. Whats the best substitute??? I have plain yogurt. Is this okay?

    Reply

    • Natasha's Kitchen
      October 15, 2021

      Hi Kim, 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.

      Reply

  • Sandy S
    October 12, 2021

    By far this is now my go to recipe! And hubby who is a cupcake fanatic loved them! Light, airy ans the frosting was so simple yet perfect. Thank you

    Reply

    • Natasha's Kitchen
      October 12, 2021

      Hello Sandy, thanks for your review! I’m glad you found your new go-to recipe!

      Reply

  • Sandra Ruble
    October 12, 2021

    My granddaughter loved the cupcakes. She ate one after school and one the way to a class. They are delicious, easy to make and yummy to eat. Also I like that it makes twelve cupcakes instead of twenty four.

    Reply

    • Natasha's Kitchen
      October 14, 2021

      Great to hear that it was a success, Sandra. Thank you for the review!

      Reply

  • Alastair
    October 9, 2021

    Wonder why mine cracked? They also rose much higher than yours.

    Reply

    • Natasha's Kitchen
      October 10, 2021

      Hi Alastair, it’s hard to say what caused it without being there. I would recommend making sure there were no substitutions both in the steps and ingredients. Also, check out this post on measuring, I hope it helps!

      Reply

  • Alyson
    October 8, 2021

    I made these cupcakes for a co-worker’s birthday and they got rave reviews! One person said they were the best they’ve ever had! Thanks for a great recipe!

    Reply

  • PegECakes
    October 5, 2021

    Wondering about putting a Hershey Kiss in them. Would you think this batter would work well for that? If so, would you put the kiss in the bottom the cover with batter, push a kiss into the batter to be covered or leave a bit of the tip exposed and the cupcake rises above it? Any tips are much appreciated.

    Reply

    • Natasha's Kitchen
      October 6, 2021

      Hello there, I honestly haven’t tried that yet to advise but I think that will be fine. If you do an experiment, please share with us how it goes!

      Reply

      • PegECakes
        October 17, 2021

        Nice thick batter and I pushed Hershey kisses in the cupcake batter but didn’t cover the tip. After they baked, no tip is visible. The kisses sink just a bit and while they were not as soft as a chocolate chip, they are not as firm as biting into an “unbaked” kiss.

        It was clear that a kiss was inside. I used both kisses and hugs. I wish I could attach a photo.

        I gave them as an anniversary gift, commenting “These are made with hugs and kisses!” (Without revealing was was inside…Surprise!)

        I thought my filling amount was accurate but I ended up 16 cupcakes. Tasty vanilla cupcakes and I would make again. Thanks very much.

        Reply

        • Natasha's Kitchen
          October 17, 2021

          You’re welcome! Thank you for your review.

          Reply

  • Tanya Chisholm
    October 5, 2021

    I love these cupcakes when they are fresh out of the oven! I recently froze a batch and they are a bit dry. Any suggestions how to make them less dry before I decorate them? Help!

    Reply

    • October 5, 2021

      I would just let them come to room temp for an hour, also when you freeze them make sure they are airtight.

      Reply

  • Lindsay
    September 30, 2021

    Hello. Wondering if it will still turn out the same if I triple the recipe for a party? Thank you!

    Reply

    • Natasha's Kitchen
      September 30, 2021

      Hi Lindsay, I’ve tried doing a double batch but not triple but I imagine that will work too!

      Reply

  • Amira
    September 29, 2021

    Thank you for your recipe it’s so delicious 😋

    Reply

    • Natashas Kitchen
      September 29, 2021

      You’re welcome! I’m so happy you enjoyed it, Amira!

      Reply

  • Heather
    September 28, 2021

    I’d really like to make these pink. Would this recipe hold up with food coloring?

    Reply

    • Natasha's Kitchen
      September 28, 2021

      Hi Heather, I honestly haven’t tested that to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Zoe
    September 28, 2021

    I haver been using this recipe and it hasn’t fail. Do you know if the cupcake will come out the same if I put chocolate chips in it?

    Reply

    • Natashas Kitchen
      September 29, 2021

      I’m so glad you’re loving it, Zoe! I haven’t tried that myself to advise it working but if you happen to experiment, I’d love to know how you like it, Zoe!

      Reply

  • Maria B Rugolo
    September 27, 2021

    This recipe is beyond delicious. The flavor is unsurpassed as far truly vanilla. The scent of the cakes in the oven and once out of the oven, was a testament to this incredible recipe. It was hard to wait for them to cool before tasting. The texture is moist and fluffy and the cupcake removed cleanly from the wrapper. This is my new best vanilla cupcake recipe. Thank you Natasha.

    Reply

    • Natashas Kitchen
      September 27, 2021

      Thank you for your great review, Maria! It made my day, and with your description, I’m now craving these cupcakes!!

      Reply

  • Ann
    September 25, 2021

    It is a very good cupcake just a bit dry. I took them out of the oven when some crumbs still stuck on the tooth pick to taste if done. Texture is light and fluffy and over all a very good cupcake!

    Reply

  • Nancy
    September 22, 2021

    These cupcakes and vanilla frosting are the best ever. So light and tender, and not too sweet. The recipe made 13 for me, and it is just enough for the Hubster and me for the week. So happy with this recipe and I will surely make again and againl.

    Reply

    • Natashas Kitchen
      September 22, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us, Nancy!

      Reply

  • Lysa G
    September 22, 2021

    To say these cupcakes are good is an understatement. I subbed with vegan ingredients which is always a gamble. I almost gave up after trying other recipes. This embodies a perfect cupcake, amazing recipe !

    Reply

    • Natashas Kitchen
      September 22, 2021

      Yay! I’m so glad you loved it, Lysa! Thank you for sharing the began tip with us! I’m happy that worked out!

      Reply

  • Rebecca Disney
    September 20, 2021

    As with every Natasha recipe, this was a hit. I actually put it in 2 6″ pans and baked for 20 minutes. Perfect beautiful fluffy cake. My mother is not a vanilla cake fan and she loads cake with icing… Considering this was my first attempt at vanilla cake and it was so light, I bumped into my cooling rack and broke a layer. I re did the recipe and made my intended cake which I gave to my Ain’t who had surgery and used my one good layer for my father who came by for his birthday (he is a simplistic person) just an old fashion family recipe of his mom’s icing on top. The cake that fell when into Tupperware with a side of the stacked cakes center layer of Ermine whipped cream and my Gmom’s mocha frosting.
    But back to the point… Natasha never fails me. My first attempt at vanilla cake and my mother was eaten a broken layer with no icing because the cake itself was so good!!! That’s why I come here for recipes. You made my father’s birthday special… He said even my Gmom just used box cake and I took her frosting and remade it perfectly, but I placed on cake she could never make. I ruined box cake for him!!! My Aunt is a wedding planner and does tastings all the time, and said this was hands down one of the best textured cakes she has had. The caked just melts in your mouth. I used vanilla bean paste so it tasted of real vanilla!!
    Thank you for helping me create something beautiful on my first try!!

    Reply

    • Natasha's Kitchen
      September 20, 2021

      Hello Rebecca, great to hear from you and thank you for your kind words and good feedback. This helps inspire me to do better and create more content. Thanks so much, I appreciate it!

      Reply

  • Cookiemonster
    September 15, 2021

    Is it possible to over beat the butter and ruin the recipe?? When I made them the batter looked slightly different from yours.

    Reply

    • Natasha
      September 16, 2021

      Hi, I don’t think you could overbeat the butter. If your butter mixture wasn’t smooth it could be that it wasn’t softened enough. In that case, I would let it rest at room temp for 15 minutes then continue beating until smooth.

      Reply

  • Careen Fowles
    September 14, 2021

    Wonderful cupcakes. I believe I’ve just found the cupcake recipe that will be my go to going forward.
    Thank you so much for sharing this recipe

    Reply

    • Natasha's Kitchen
      September 14, 2021

      You are so welcome, Careen. Thank you for your review and feedback, we appreciate it.

      Reply

  • Amreen Ali Somji
    September 13, 2021

    Hi Natasha
    The cupcakes were amazing!!!
    I did make homemade buttermilk so how long can I store it in the fridge for?

    Reply

    • Natashas Kitchen
      September 13, 2021

      Hi Amreen, if stored properly, and made with fresh ingredients, you can pour buttermilk into a clean glass jar, cover tightly, and store refrigerated for up to two weeks.

      Reply

  • Jojo
    September 11, 2021

    I baked them for 20 minutes and they are very dry, would not make again.

    Reply

    • Natasha
      September 11, 2021

      Hi, did you possibly bake them in a convection oven or air Fryer? This recipe is meant to be baked in the center of a preheated conventional oven on regular bake mode.

      Reply

  • Kruti
    September 8, 2021

    Hi Natasha, I want to try these but I can’t find buttermilk or plain kefir easily where I live. Are there any substitutes I could use or make buttermilk at home? Please suggest

    Reply

    • Natashas Kitchen
      September 8, 2021

      Hi Kruti, 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.

      Reply

  • Julie
    September 5, 2021

    Hey, I had a question I make these all the time but every time I take them out the oven instead of having that fluffy top like they were in the oven they deflate when I take them out to cool down. My eggs were room temp and as for my buttermilk I always microwave it to get it to room temperature. Idk what happened ? Can you help me ? I love the recipe but they always deflate and it is baked because the toothpick comes out clean so I am so lost

    Reply

    • Natasha's Kitchen
      September 5, 2021

      Hi Julie, it’s hard to say what caused it without being there. I would recommend making sure there were no substitutions both in the steps and ingredients. Also, check out this post on measuring, I hope it helps!

      Reply

  • Zofia
    September 4, 2021

    Hi
    Should these cupcakes be refrigerated if you don’t eat them right away?

    How well do the cupcakes and frosting freeze? Meaning if I wanted to make them ahead of time then pull them out the morning of the party?

    Thank you

    Reply

    • Natashas Kitchen
      September 4, 2021

      Hi Zofia, you could freeze or refrigerate them. If it’s up to 3 days, I would cover and store it in the refrigerator. I haven’t tried freezing with the frosting, though, so I’m not 100% sure. If you experiment, please let me know how it goes.

      Reply

  • Mildred
    September 1, 2021

    Hello Natasha I tried this recipe yesterday it wasn’t a success because it deflated and it was very oily at the bottom of the cupcake can you please help me out

    Reply

    • Natashas Kitchen
      September 1, 2021

      Hi Mildred, it’s hard to say what caused it without being there. I would recommend making sure there were no substitutions both in the steps and ingredients. Also, check out this post on measuring, I hope it helps!

      Reply

      • Mildred
        September 3, 2021

        Yes thank you a bunch I guess it had something to do with the amount of butter I really appreciate your help

        Reply

        • Natashas Kitchen
          September 3, 2021

          You’re welcome, Mildred! I’m so glad that was helpful!

          Reply

  • Suzy
    August 31, 2021

    Love Love these cupcakes!! The cupcakes and the frosting are amazing and they look so pretty too. I’ve made these 3 times exactly as shown and they’ve turned out perfect. So easy to make too. Just a beautiful dessert for any crowd on any occasion!! I will definitely be trying more of your recipes. Love your videos too!!

    Reply

    • Natashas Kitchen
      September 1, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us, Syzy!

      Reply

  • Matt K
    August 28, 2021

    Is there an easy way to convert this into a chocolate recipe?
    Thanks! Can’t wait to try.

    Reply

    • Natashas Kitchen
      August 28, 2021

      Hi Matt, I imagine that is possible, but I haven’t tried that yet to advise you, you’d probably have to make some substitutions. I also have a recipe for chocolate cupcakes, you can also check it out.

      Reply

  • Gloria
    August 27, 2021

    Hello!

    I haven’t tried these yet but I was wondering if I can make the dough before hand and put it in the fridge or if it is best to bake it right after making the recipe.

    Thanks!

    Reply

    • Natashas Kitchen
      August 27, 2021

      Hi Gloria, I wouldn’t recommend that. The cupcakes will likely lose their volume waiting to be baked.

      Reply

  • Jean
    August 25, 2021

    This cupcake recipe is the best I have tried, they are just perfect, do you think they would do as well if I doubled the recipe.
    Thank you I love watching your video’s

    Reply

    • Natashas Kitchen
      August 25, 2021

      Hi Jean, you can double the recipe. If doubling the recipe, I would recommend using the same ingredients without substitutions, otherwise, it’s a guessing game and needs testing.

      Reply

  • Beth
    August 22, 2021

    I made these this morning. They are delicious. The tops never browned. Do you know of a reason they did not brown?

    Reply

    • Natashas Kitchen
      August 23, 2021

      Hi Beth! These shouldn’t have too much color. As long as they are cooked through, they should be great! Ovens vary from model to model, and that could be why they have less color.

      Reply

  • Ranjana Basu devgan
    August 20, 2021

    Hi Natasha

    Can these be microwaved?

    Reply

    • Natasha's Kitchen
      August 20, 2021

      Hello Ranjana, I haven’t tried that yet to advise.

      Reply

  • Madelyn
    August 19, 2021

    I have always been looking for the best cupcake recipe since I was 11! I am know 25 and this recipe is absolutely the best recipe I have found! you are awesome for making one of my dreams come true!!!!

    Reply

    • Natasha's Kitchen
      August 19, 2021

      That makes my heart happy! Thank you so much for your kind words and good review, Madelyn.

      Reply

      • Madelyn
        August 22, 2021

        hey Natasha this is Madelyn! thank you again! do you have a lave cake recipe?

        Reply

        • Natasha's Kitchen
          August 22, 2021

          You’re welcome, Madelyn. Here’s my recipe for Molten chocolate lava cake.

          Reply

        • Cheryl
          September 1, 2021

          I am eating these as I write (nom nom nom). They are truly perfect. I am making a little smash cake for my daughter’s 1st birthday tomorrow and I had enough batter left for 3 little cupcakes… I’m the weirdo that likes the cake only part and they are just delicious. So fluffy. I reduced the sugar to 1/2 cup and they are perfect for me. My son also loves them.
          I have these 4 inch cake pans for the smash cake and it took 24 minutes to bake.
          To summarize… wow. Yum. Thank you 😊

          Reply

  • Jane
    August 13, 2021

    Just to add they weren’t over baked not brown at all

    Reply

  • Jane
    August 13, 2021

    Hi,I’m not sure what I am doing wrong ,my cakes look amazing when they come out of the oven then they shrink, some coming away from the paper cases and only measuring 2inches across And they feel quite sticky couldn’t take them to the party 🤔

    Reply

    • Natashas Kitchen
      August 13, 2021

      Hi Jane, I wonder if they need to be baked a little longer in certain kinds of wrappers? I haven’t had that experience, so I’m not sure. Also, make sure you don’t overmix the batter, and also check your leavening to make sure it isn’t expired for the cupcakes to rise properly. See our video on expired ingredients.

      Reply

      • Jane
        August 14, 2021

        Hi Natasha ,thanks for you prompt reply ingredients all in date maybe because it was a very hot day butter was extra soft so maybe if I beat for less time than 5min ,I will try again I will not stop till my cakes look like yours .I love your recipes thank you

        Reply

        • Natashas Kitchen
          August 14, 2021

          That may be the culprit also, Jane. I hope you give it another chance.

          Reply

  • Mariam Farouk
    August 7, 2021

    Hello Natasha I just wanted to ask how to print your recipe

    Reply

    • Natasha's Kitchen
      August 8, 2021

      Hi Mariam, when you are at the recipe, just click “jump to recipe” then you can find the word “print” then just click that and save it as a PDF. Then save it to your device so that you can print from there.

      Reply

      • Inayah Ibrahim
        August 14, 2021

        Thank you also can I get a tutorial with on zoom

        Reply

  • April
    August 3, 2021

    After frosting the cupcakes do they need to go in frig?

    Reply

    • Natashas Kitchen
      August 4, 2021

      Hi April, yes, you would need to refrigerate them with the frosting. If it’s up to 3 days, I would cover and store it in the refrigerator.

      Reply

  • Ileana
    July 31, 2021

    Absolutely loved this! I added sprinkles to the batter to make a “confetti” cake, and my kids devoured these! So soft and fluffy! Will be making these from now on.

    Reply

    • Natashas Kitchen
      July 31, 2021

      That’s so great, Ileana! Thank you so much for sharing that with me.

      Reply

  • Inga
    July 24, 2021

    I made the cupcakes today. Not sure where to start, but they were incredible! One of my friend said the frosting is «просто оргазм»
    Thank you for such a great recipe!

    Reply

    • Natashas Kitchen
      July 24, 2021

      That’s so great! It sounds like you have a new favorite, Inga!

      Reply

  • Haifa
    July 24, 2021

    This is amazing , i used bigger cupcakes so i made only 9 cupcakes , i used only 120 grams sugar instead of 150 the texture is amazing and so soft and cotton like !!

    Reply

    • Natashas Kitchen
      July 24, 2021

      I’m so glad you enjoyed it, Haifa! Thank you so much for sharing that with me.

      Reply

  • Lisa
    July 18, 2021

    How long do I bake for mini cupcakes?

    Reply

    • Natasha's Kitchen
      July 19, 2021

      Hi Lisa, I haven’t tried making a mini version of these cupcakes. I recommend checking out the other comments as others share how they made these into mini cupcakes!

      Reply

  • Jen
    July 14, 2021

    Hi! I plan on making these for my daughters birthday party and was wondering if you’ve ever tried swapping out the sugar for maple syrup? I try to stick to maple syrup in my recipes but I know sometimes it doesn’t always work as a good substitute. Thanks in advance!

    Reply

    • Natasha's Kitchen
      July 15, 2021

      Hello Jen, I honestly haven’t tried using maple syrup to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Sally Wallace
    July 14, 2021

    HI Natasha, I’ve been following you since you started, it’s been a long time. Let me just say that i love your recipes & your testimony. I truly enjoy your desserts because I have sweet tooth. Do you think it’d be possible to include conversion to metric system in your recipes? Thank you & God bless

    Reply

    • Natashas Kitchen
      July 14, 2021

      Hi Sally! I’m so glad you’re enjoying my blog :). If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.

      Reply

  • Paula
    July 10, 2021

    Hi Natasha!
    Wonder if you can tell me if your cupcake recipe has a dome? Even a teeny one? I’m tired of flat cupcakes and your recipe was recommended. Thank you!

    Reply

    • Natashas Kitchen
      July 12, 2021

      Hi Paula, they have a slight dome. I have photos of the cupcakes not frosted in the recipe. I recommend using those for reference.

      Reply

    • Wajiha
      July 26, 2021

      I made these cupcakes yesterday for a party at my daughter’s school. Yes, they all got beautiful same dome.

      Reply

      • Natashas Kitchen
        July 26, 2021

        That’s just awesome! Thank you for sharing your wonderful review, Wajiha!

        Reply

  • Gina
    July 10, 2021

    I need to perfect this recipe for high altitude. I have tried twice now, adding extra eggs, butter, etc but they are STILL dry and not as flavorful as I’d like. I will try again however!!
    I live at 7000′ so if anyone has had success at this altitude please let me know.

    Reply

  • Lauren Kloza
    July 4, 2021

    I actually loved the old recipe and still have it… can you tell me the cooking time for the old recipe please?

    I did try the new recipe but it was very dense, even without being over mixed. Maybe I’m old school!

    Reply

    • Natasha's Kitchen
      July 4, 2021

      Hi Lauren, the best way to look at old versions of a recipe is to go to this site and paste the url of the recipe in the search bar. I hope that helps!

      Reply

      • Wajiha
        July 26, 2021

        I’m being curious to see the old recipe too. Can u share the url of old recipe?

        Reply

        • Natashas Kitchen
          July 26, 2021

          Hi Wajiha, just as above, to see old versions of a recipe is to go to this site and paste the URL of the recipe in the search bar. I hope that helps!

          Reply

    • Chin
      July 9, 2021

      I had the same experience. What’s the old recipe?

      Reply

      • Natashas Kitchen
        July 9, 2021

        Hey Chin, the best way to look at old versions of a recipe is to go to this site and paste the url of the recipe in the search bar. I hope that helps!

        Reply

  • Farzana Firoz
    July 3, 2021

    Made this evening with my son and turned out amazing I did reduce the sugar a tad and I didn’t have buttermilk but used the milk and vinegar substitute and also used cake flour I then used a plain vanilla glaze on top with sprinkles. Thank you for sharing this recipe I’ll definitely be making this in the future!

    Reply

    • Natasha's Kitchen
      July 4, 2021

      Hello Farzana, that sounds awesome! Thank you for sharing that with us.

      Reply

      • Mel
        August 16, 2021

        Hi. If I want to make 24 cupcakes, do I just double each ingredient or should I make 2 separate batches?

        Reply

        • Natasha's Kitchen
          August 16, 2021

          Hi Mel you can double the recipe. If doubling the recipe, I would recommend using the same ingredients without substitutions, otherwise, it’s a guessing game and needs testing.

          Reply

  • Lily
    July 1, 2021

    Hi Natasha made this cupcakes bit yours turn yellow and mines didn’t at the end I realized I put bleached all purpose flour instead of all purpose flour was that the reason thanks

    Reply

    • Natashas Kitchen
      July 1, 2021

      Hi Lily, yes, that is likely the culprit.

      Reply

    • Mary Kay
      August 1, 2021

      If her eggs were farm fresh, then that will make the cupcakes more yellow. Farm fresh eggs have a much brighter yolk.

      Reply

  • Wendi
    June 26, 2021

    Made these for my girls 5th birthday and my niece gave me such a compliment on them! Thank you for such a good recipe !

    Reply

    • Natasha's Kitchen
      June 27, 2021

      You are very welcome, Wendi! Glad the recipe was a hit.

      Reply

      • Darlene Galek
        July 2, 2021

        I plan on making these in a couple of days but will however put together all the dry ingredients in a large baggy and label ahead of time so then I will just have to add the wet ingredients on that day. Since I’m doing it I will do two! I do this for my special cake recipes as well! Saves steps!

        Reply

        • Natashas Kitchen
          July 2, 2021

          Great idea, Darlene! I hope you love this recipe!

          Reply

  • Oksana Rozanec
    June 25, 2021

    Hello Natasha, I’ve made these a few times already and always turn out terrific ! Love ALL your recipes! Today’s batch is going to our brother and sister-in-law for a family dinner 👍🏻🥰

    Reply

    • Natashas Kitchen
      June 25, 2021

      Aww, that’s the best! Thank you so much for sharing that with me, Oksana. I’m all smiles hearing my recipes are a hit!

      Reply

  • Mkay
    June 24, 2021

    Have you ever tried making this with non-dairy milk? ie oat or almond milk?

    Reply

    • Natasha's Kitchen
      June 24, 2021

      Hi Mkay, I haven’t tried using just almond milk or non-dairy milk. 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.

      Reply

  • Indra
    June 23, 2021

    Hi Natasha thank you for all your lovely Yummmy Recipe
    Can i have all the ingrediets in gram please thank you so much
    I want made all the cupcake 😍😘😍🌹

    Reply

    • Natasha's Kitchen
      June 24, 2021

      You’re very welcome, Indra. You can actually convert the recipe to grams. Just click on Jump to recipe and click Metric. Hope that helps!

      Reply

  • Victoria Simpson
    June 23, 2021

    Absolutely amazing! I often make cakes and cupcakes for family occasions and this was such a hit. Will be saving the recipe and using it many times in the future.

    Reply

    • Natashas Kitchen
      June 23, 2021

      I’m so glad this was a hit, Victoria!

      Reply

  • asoka
    June 23, 2021

    they where soooo good
    please keep finding and making new cupcakes!

    Reply

    • Natashas Kitchen
      June 23, 2021

      Aww! Thank you Asoka! I’m so glad you enjoyed it!

      Reply

  • Asantha Bandara
    June 22, 2021

    I made these cupcakes and they were cloudlike and so soft and fluffy. My grandma is not a very easy person to please with BUTshe ate it and her face was rejoiced and she asked me the recipe. Thanks again Natasha

    Reply

    • Natashas Kitchen
      June 22, 2021

      You’re welcome, Asantha! I’m so glad your grandma liked it too!

      Reply

  • jags
    June 21, 2021

    Hi.. I like to try you vanilla cupcake.. what is your buttermilk mixture? ty

    Reply

    • Natasha's Kitchen
      June 22, 2021

      Please give it a try. 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.

      Reply

  • Sarah
    June 21, 2021

    Hey!
    Can i use this to make 6inch cake rounds instead if cupcakes or is it specifically a cupcake recipe?

    Reply

  • Holly
    June 20, 2021

    These cupcakes are so good! Thank you so much for the recipe. If my son had his way, we would make them every weekend 🙂
    We are making them today for Father’s Day.

    Reply

    • Natasha's Kitchen
      June 20, 2021

      That sounds like a great plan. I hope you all enjoyed them!

      Reply

  • Beth Bigham
    June 19, 2021

    Can these be frosted and frozen? If so, for how long? Making cupcakes ahead of time for a wedding and they will need to be frozen.

    Reply

    • Natashas Kitchen
      June 19, 2021

      Hi Beth, you could freeze or refrigerate them. If it’s up to 3 days, I would cover and store it in the refrigerator. I haven’t tried freezing with the frosting, though, so I’m not 100% sure. If you experiment, please let me know how it goes. As always, especially events like weddings, I recommend a trial run.

      Reply

  • Kate
    June 18, 2021

    I made this icing, but only added 3 cups of sugar to the icing ( for a double recipe, so it should have been 4 ) because I found it quite sweet after that much. It was super liquidy so how do I fix that without adding extra sugar?

    Reply

    • Natashas Kitchen
      June 18, 2021

      Hi Kate, I haven’t tested any sugar substitutes so I can’t advise on that.

      Reply

  • Lisa
    June 16, 2021

    I made this recipe last night, I used my homemade white icing recipe (not sweet), and added the juice from a frozen mixed berries bag. The icing turned out purple, but taste light mixed berries. The cupcake stayed moist, even today they are as good as last night!

    Reply

    • Natashas Kitchen
      June 16, 2021

      Yum! I bet the purple looked pretty! I’m so glad you enjoyed it!

      Reply

  • Brenda
    June 16, 2021

    I LOVE this recipe. Used 1/3 cup of sugar and frosted them using a lemon/vanilla glaze and sprinkles (for the kids), and they turned out great!!! So light and fluffy!

    Reply

    • Natashas Kitchen
      June 16, 2021

      I love that addition of sprinkles for the kids! I bet that made the cupcakes look so cute!

      Reply

  • Carolyn Jumrattie
    June 15, 2021

    Hi Natasha,
    I.was wondering how many days in advance can I make the cupcakes and frosting and store them separately so that it’s still fresh tasting.
    Thank you.
    Carolyn

    Reply

    • Natasha's Kitchen
      June 15, 2021

      Hi Carolyn, you can make this a day ahead or more. 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.

      Reply

  • Sierra
    June 15, 2021

    I tried this for the first time and my cupcakes tasted great, but were very dense. Do you know why this might be?

    Reply

    • Natasha
      June 15, 2021

      Hi Sierra, make sure you don’t overmix the batter, and also check your leavening to make sure it isn’t expired for the cupcakes to rise properly. See our video on expired ingredients.

      Reply

  • Nelum Yashodhara
    June 14, 2021

    Hi Natasha! The cupcakes were super delicious! Thank You!

    Reply

    • Natasha's Kitchen
      June 14, 2021

      You are very welcome! I’m happy to hear that you enjoyed it.

      Reply

  • olga
    June 13, 2021

    Hi Natasha,
    perfect,delicious ,best cupcakes!a question:is possible to use home made whipping cream to decorate the cupcakes,is my granddaughter
    favorite.thank-you!

    Reply

    • Natasha's Kitchen
      June 13, 2021

      Thank you for your good feedback, Olga. I haven’t tried that yet to advise but if you do an experiment, please share with us how it goes.

      Reply

  • Olga
    June 13, 2021

    Love it!,best cup cakes, Thank you so much for sharing. I would like to know if can use whipping
    Cream instead of frosting ,is my
    Granddaughter favorite,

    Reply

    • Natashas Kitchen
      June 14, 2021

      Hi Olga, we prefer it with frosting, but if you have a good whipping cream recipe, I hope you try it and share your feedback on the outcome!

      Reply

  • Becci
    June 13, 2021

    Hi, I love the taste/texture of this recipe. However, both times I have made it now, my cakes have sunk slightly in the middle upon cooling. Do you know why this could be? They are not under or over baked. I tried cooking 2 minutes longer the second time and still the same.

    Reply

    • Natasha's Kitchen
      June 13, 2021

      Hi Becci, did you measure the baking soda and powder exactly? I ask because my sister came out sunken once and she admitted that she “eyeballed” the ingredients. lol. I’m not saying you would, but it’s the only other thing I could think of.

      Reply

  • Ioanna Karamalli
    June 12, 2021

    After I tried so many recipes for cupcakes yours is by far the best. Thank you so much for sharing

    Reply

    • Natasha's Kitchen
      June 13, 2021

      Love it! I’m so happy to know that, thank you for sharing that with us.

      Reply

  • Reshma
    June 10, 2021

    Hi Natasha
    Is room temperature butter and softened butter same ? Can you please make a tutorial on that.

    Reply

    • Natashas Kitchen
      June 10, 2021

      Hi Reshma! Yes, we like to get it to room temperature to soften it.

      Reply

  • Newman
    June 9, 2021

    Hie natasha

    Can i use baking margarine instead of butter, also will plain yoghurt work if one cannot get buttermilk? Thank you

    Reply

    • Natasha's Kitchen
      June 9, 2021

      Hi there, I haven’t tested this recipe using margarine instead of butter to advise. 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.

      Reply

  • Aisha Rassool
    June 6, 2021

    I was looking for a good vanilla cupcake recipe and I came across this one. I gave it a try for the first time and it came out perfect. The vanilla cupcake was super moist and it tasted simply amazing. I would rate this recipe 100/10 and I would 100% recommend it.

    Reply

    • Natasha's Kitchen
      June 6, 2021

      That’s fantastic feedback! Thank you for your wonderful review, we appreciate the perfect ratin!

      Reply

  • Susan
    June 5, 2021

    I can’t be totally sure but I think your metric weight for the flour is incorrect, it may have the numbers transposed. Please check it.

    Reply

    • Natasha
      June 5, 2021

      Hi Susan, 1 cup of all-purpose flour is about 125 grams so 1.25 cups is about 158 grams. That is correct.

      Reply

  • Tej
    June 4, 2021

    Hi Natasha. I love this recipe and it’s so easy to follow. The only challenge I had was the cakes turn out soft and fluffy with cupcake wrappers but when I use cupcake cups or tulip cups, the cakes look great in the oven but shrink in the cup after removing the muffin tray. Where could I be going wrong? I had a lot of waste cos of this issue for a big batch of cupcakes I made last weekend.

    Reply

    • Natasha
      June 4, 2021

      Hi Tej, I haven’t tried baking these in specialty wrappers – I wonder if they need to be baked a little longer in those wrappers? I haven’t had that experience so I’m not sure.

      Reply

      • Tej
        June 6, 2021

        Thank you for your feedback. I guess I failed on that one cos I had doubled the recipe. With the exact recipe just substituted AP flour with cake flour and I needed to fill the cups a bit more to get 9 soft cakes with no shrinking. Do you think How much baking powder do you recommend to double the recipe? Thanks.

        Reply

        • Natasha
          June 6, 2021

          Hi Tej, If doubling the recipe, I would recommend using the same ingredients without substitutions, otherwise it’s a guessing game and needs testing.

          Reply

  • Kathleen
    May 28, 2021

    Natasha, I’m curious… why not use cake flour? Do you like the crumb of these better with all-purpose flour?

    Reply

    • Natashas Kitchen
      May 28, 2021

      Hi Kathleen, these already have a very soft crumb – they might be overly soft with cake flour. I haven’t tested it with this particular cupcake, though.

      Reply

  • Dejah Weatherly
    May 27, 2021

    How would I turn this recipe into a chocolate cupcake recipe?

    Reply

  • Sierra
    May 23, 2021

    I love this recipe, I use it all the time! I was wondering if this recipe could be converted into orange cupcakes? Please do share on how you would do so 🙂 thanks!

    Reply

    • Natasha's Kitchen
      May 24, 2021

      Hi Sierra, glad to know that you love this recipe. I haven’t tried making it into orange cupcakes yet to advise. If you do an experiment, please share with us how it goes.

      Reply

    • Kara
      August 7, 2021

      I’ve added some orange zest to this recipe (no other changes) and it was really nice!

      Reply

      • Natashas Kitchen
        August 7, 2021

        I’m so glad you enjoyed it, Kara! Thank you so much for sharing that with me.

        Reply

  • Rima Aghaby
    May 22, 2021

    Just baked your vanilla cupcake ,and followed steps to the tee!End result AMAZING.Thank you for well explained recipe.

    Reply

    • Natashas Kitchen
      May 22, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Emmie
    May 15, 2021

    First thing, I LOVE sprinkles(with everything),also!!!! Second, these cupcakes are so easy to make! They are baking in the oven right now ,but, I will send updates about how delish they are going to be! 🙂

    Reply

    • Natasha's Kitchen
      May 16, 2021

      Oh, that’s exciting! We would love to know how it goes, I hope it becomes a hit!

      Reply

  • Anna R Saenz
    May 15, 2021

    I loved this recipe! So much so, i was wondering if I could add 1/2-3/4c of coco powder to make them chocolate cupcakes?

    This consistency and color were beautiful when I made mini cupcake!

    Reply

    • Natashas Kitchen
      May 15, 2021

      Hi Anna, I imagine that is possible, but I haven’t tried that yet to advise you, you’d probably have to make some substitutions. I also have a recipe for chocolate cupcakes, you can also check it out.

      Reply

  • Mawa
    May 13, 2021

    Please help! I just made these as a test run batch as I am planning to make them for a baby shower. The problem is the cupcakes came out pretty dense. I’m not sure what I did wrong 😭. The flavour was great tho.

    Reply

  • POTATO
    May 13, 2021

    It was ok.

    Reply

  • Afia
    May 11, 2021

    Hi natasha. Can I use this recipe to do any filling,e.g caramel, peanut butter etc before baking the cupcakes. Like a small amount in centre.

    Reply

    • Natasha's Kitchen
      May 11, 2021

      Hi Afia, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes!

      Reply

  • Joanna
    May 10, 2021

    Hi Natasha,
    Thank you so much for sharing the recipe. I doubled the batch of your cupcake recipe. Got 36 mini cupcakes and 12 cupcakes. The cupcake itself had perfect structure – tender, moist and the perfect texture. I followed the recipe to the tee. On tasting the cupcake alone it tasted a little eggy. I used 2 teaspoons of vanilla extract as suggested and was wondering why it had that taste. However the combination of the frosting and the cake was very well appreciated by my friends. It tasted delicious chilled. My only question is a about the flavour of the cupcake alone.

    Reply

    • Natasha
      May 11, 2021

      Hi Joanna, I haven’t had that experience. Did you possibly have the cupcakes cooking in an outdoor drafty area? Some people (like myself) are bothered by an amplified eggy smell when baked goods cool in outdoor draft, although that is usually more with sponge cakes and meringues that are mostly egg-based. Did the cupcakes bake long enough?

      Reply

    • Lauren
      June 11, 2021

      How long did you cook the minis for? We’re doing a batch this weekend 🙂

      Reply

      • Natashas Kitchen
        June 11, 2021

        Hi Lauren, this recipe works great for mini cupcakes. It will make 36 mini cupcakes from one batch; just be sure to fill them only halfway and bake mini cupcakes for 10 minutes.

        Reply

  • Jill
    May 10, 2021

    I made these today for the first time and they came out nicely. I would like to experiment more and try using pastry flour and/or cake flour. Do you know what ratio B used as she replied on 4/24/21?

    Reply

    • Natasha
      May 11, 2021

      I don’t know what ratio was used. I haven’t tried that combination myself.

      Reply

  • Gamze
    May 10, 2021

    I’ve tried to double the batch today and I got 27 cupcakes:)
    Perfect cupcake recipe! My children loved it. Thank you

    Reply

    • Natashas Kitchen
      May 10, 2021

      That is the best when kids love what we parents make. That’s so great!

      Reply

  • Linda
    May 9, 2021

    Hi Natasha! I keep trying your recipes and every one has been a hit. I made these cupcakes for my mom’s birthday. She is very picky and she loved them! I made 2 batches and there was only one left! We let the grandkids fight over it. 😄

    Reply

    • Natasha's Kitchen
      May 9, 2021

      Wow, that’s great! I love it when I read comments and feedback like this. Thank you for sharing, Linda.

      Reply

  • Deepti
    May 9, 2021

    These are the best vanilla cupcakes I have ever made(and I have tried many)Light and fluffy.And the frosting was delicious.Love that the cream cheese balanced out the sweetness of the sugar

    Reply

    • Natasha's Kitchen
      May 9, 2021

      Thank you so much, Deepti. I’m happy to know that you loved these cupcakes. Thank you for sharing your great feedback with us!

      Reply

  • Lisa
    May 8, 2021

    Hi Natasha, I have baking soda but not baking powder. Can I use that instead?

    Reply

    • Natashas Kitchen
      May 9, 2021

      Hi Lisa, a couple of our readers have tried that substitution and ended up with flat cakes.

      Reply

  • Katie
    May 7, 2021

    Hi Natasha! I’ve tried making these twice and it’s failed. If I don’t have unsalted butter can I use salted butter if so how much and How long should ingredients be at room temperature before making? I assume both areas is where I’m going wrong! Thanks 🙂

    Reply

    • Natashas Kitchen
      May 10, 2021

      Hi Katie, You may reduce or omit the salt in the recipe if you’ll be using salted butter. Make sure to cream together the butter and sugar first. The butter should be creamy and not lumpy (which could mean your butter is too cold). I would beat a little longer with each egg addition until the egg is incorporated.

      Reply

  • Lea
    May 6, 2021

    These were fantastic. Just the recipe I needed. I was wondering if it would be possible to make these into lemon cupcakes? Do you think adding lemon juice and zest would change the texture?

    Reply

    • Natasha's Kitchen
      May 6, 2021

      Hello Lea, thank you for your wonderful comments and feedback. I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

  • DebbiJ
    May 4, 2021

    These came out like bricks. Thought I did something wrong so I made them again with the same outcome.

    Reply

    • Natasha
      May 5, 2021

      Hi Debbi, that is definitely not normal. I would suggest watching the video to see where things started to look different and check your leavening to see if it is still active and not expired.

      Reply

  • Lilly
    May 4, 2021

    Please, can someone share the old recipe? The new one was a bit dense, and I follow the recipe. I am not able to find the old one using the URL. Thank you.

    Reply

  • Valerie
    May 3, 2021

    OMG i love it. So light & delicious. Thank you for this recipe ☺

    Reply

    • Natashas Kitchen
      May 3, 2021

      Isn’t it the best! We absolutely love it, and I’m so glad you do as well!

      Reply

  • andrea
    April 28, 2021

    omg Natasha these are BOMB!!! ASF! instead of cupcakes I usually just double this recipe and make a cake <3 I've been using this recipe since the old one with oil instead of butter that you made in I think 2014 I forgot haha but yes tysm for this recipe 🙂 <333

    Reply

    • Natashas Kitchen
      April 28, 2021

      Hi Andrea, It sounds like you found a favorite recipe! I’m so glad you enjoyed this recipe!

      Reply

  • Emily
    April 28, 2021

    Hi! Can this recipe be doubled?

    Reply

    • Natashas Kitchen
      April 28, 2021

      Hi Emily! It sure can! I hope you love this recipe!

      Reply

  • Jamie
    April 27, 2021

    This is the BEST vanilla cupcake recipe. Thank you!! Made these for my twins’ birthday. Perfectly light and not too sweet.

    Reply

    • Natashas Kitchen
      April 27, 2021

      Aww, Happy BIrthday to your twins, Jamie! I’m so glad you all enjoyed this recipe!

      Reply

  • Isabela
    April 25, 2021

    Wow this recipe is perfect!

    Reply

    • Natasha's Kitchen
      April 25, 2021

      Thank you, Isabela!

      Reply

  • Vongai
    April 22, 2021

    I tried it. I was a little skeptical because the mixture was a bit dense but they turned out amazing… Thank you. Finally a recipe I can use. Thank you

    Reply

    • Natashas Kitchen
      April 22, 2021

      You’re welcome! I’m glad you gave this a try and loved it!

      Reply

  • Paula
    April 22, 2021

    I made these today. We don’t eat dairy so I used vegan “butter” and almond milk . It’s difficult to replicate buttermilk though…any suggestions? I have been looking for a good reliable vanilla cupcake recipe and I really liked the crumb…they turned out good!

    Reply

    • Natasha's Kitchen
      April 22, 2021

      Hi Paula, I don’t know of any non-dairy substitutes, maybe others can share if they have successfully tried something else? You can also check the comments section below if someone else has tried it.

      Reply

    • Amber
      May 3, 2021

      Hi, Paula! I was looking for a cupcake recipe, and came across your comment. Yes, it’s super easy to make vegan buttermilk. I’ve only tried it with soy milk, but the recipe I have says any plant based milk. You take 1 Tablespoon of lemon or vinegar, your choice, to 1 cup of plant based milk. I normally put the 1 T of lemon in the 1 cup measuring cup, and then fill the remainder of it with the plant based milk. Mix it with a spoon, and let it sit for 10 min. It will start to have a curdled look. It works perfectly, and works just like buttercream. I hope this helps!

      Reply

  • Sarah
    April 22, 2021

    Loved these! They are so awesome.

    Reply

    • Natashas Kitchen
      April 22, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Kudzai
    April 20, 2021

    Amazing!!!!!!!!!

    Reply

    • Natasha's Kitchen
      April 21, 2021

      Thank you!

      Reply

  • Ani
    April 20, 2021

    Hi can I use cake flour for this recipe?

    Reply

    • Natashas Kitchen
      April 20, 2021

      Hi Ani, these already have a very soft crumb – they might be overly soft with cake flour. I haven’t tested it with this particular cupcake, though.

      Reply

      • B
        April 24, 2021

        I used cake and pastry flour and they came out perfectly.

        Reply

  • Caroline Calabria
    April 20, 2021

    Have you tried making these ahead (ie freeze for 5 days and then thaw)? Once thawed, then ice them?

    Reply

    • Natashas Kitchen
      April 20, 2021

      Hi Caroline, you could freeze or refrigerate them. If it’s up to 3 days, I would cover and store it in the refrigerator.

      Reply

      • Landry
        May 8, 2021

        Hi. Can I pre make the batter and refrigerate for next day bake?
        Will it be just as moist?

        Reply

        • Natashas Kitchen
          May 8, 2021

          Hi Landry, I wouldn’t recommend that. The cakes will likely lose their volume waiting to be baked.

          Reply

  • Brittany
    April 19, 2021

    I don’t have buttermilk on hand, and wan’t to make it the way you said to. (1 cup milk, 1 tbsp. lemon juice.) Since the recipe only calls for 1/2 cup of buttermilk, do I use half of the “diy” mixture or the whole “diy” buttermilk mixture? (since it makes 1 cup)

    Reply

    • Natashas Kitchen
      April 19, 2021

      Hi Brittany, I would make the amount you need for the recipe. At 1/2 cup.

      Reply

      • Britt
        April 22, 2021

        Can you use almond milk instead of buttermilk ?

        Reply

        • Natasha's Kitchen
          April 22, 2021

          I haven’t tried using just almond milk. 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.

          Reply

  • Angie
    April 18, 2021

    These were seriously delicious! Made them for my daughters first birthday today and everyone loved them. I think they were a little dense but I think I know why. I’ve never been much of a baker but lately I’ve been into it more and more. Can’t wait to make them again!! New to this site and excited to explore for some new recipes 😊

    Reply

    • Natasha's Kitchen
      April 19, 2021

      Hi Angie, I’m glad these cupcakes were a hit! Thanks for sharing that with us and I hope you’ll love all the recipes that you will try.

      Reply

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