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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

4.76 from 408 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 kcal
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

  • Ashley
    September 22, 2020

    Hi Natasha,
    Just wondering, how many grams of all purpose flour is 1 cup? I’ve seen websites like King Arthur Flour say 120g. Other websites say 125g. Can you clarify this for me?
    Thanks!

    Reply

    • Natashas Kitchen
      September 22, 2020

      Hi Ashley, we follow the flour packaging guide but Google also shows 120g.

      Reply

  • Sodhi Pillay
    September 20, 2020

    Hi Natasha, I have been using your vanilla cupcake recipe for years and have adapted it to make birthday cakes for my kids over the years. This is a great recipe and thanks for sharing it. If using this recipe as a sheet cake, increase the bake time to 25 minutes (I always rotate my cake tins around 14 minutes)Made a day ahead it is super easy to cut into shapes to be decorated). Adding confetti to the cake batter transforms the cupcakes into a funfetti experience as well.

    Reply

    • Natasha's Kitchen
      September 20, 2020

      That is so great, Sodhi! This is such a perfect Birthday cake and I’m just glad that you’ve been using this recipe. Thanks for sharing that useful info with us too!

      Reply

    • Maribel
      September 23, 2020

      So fun!! How much confetti sprinkles would you recommend adding? I never thought of this. I will be making birthday cupcakes for my son and funfetti cake would be so fun!

      Reply

  • Tyler
    September 18, 2020

    Just found this recipe today and gave it a shot. I have to agree with some of the other users that say these cupcakes have a funny taste to them. I’ve never made cupcakes with vegetable oil before and I expect that this is the culprit.

    They have a very light color and are very fluffy but I can’t stand the taste in them, sorry.

    Reply

    • Natasha
      September 18, 2020

      Hi Tyler, I have never noticed a funny taste to these. Vegetable oil should be flavorless. Maybe yours was old which would give off a rancid aroma. You might try extra light olive oil which is my go-to for baking and most of my cooking.

      Reply

  • A Palmer
    September 18, 2020

    So good! Will use recipe again. Easy and fit a 12 smaller cupcake tin perfectly. I had more than my fair share of those 12 cupcakes.

    Reply

    • Natashas Kitchen
      September 18, 2020

      I’m so happy you enjoyed that! Thank you for this great feedback!

      Reply

  • Carla Rogers
    September 18, 2020

    Hello! I’m so excited to try this recipe but wondered if I could use cake flour in place of the all purpose. If so, do I use the same amount?
    Thanks!

    Reply

    • Natasha
      September 18, 2020

      Hi Carla, 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

  • Sarah
    September 17, 2020

    Can You Use This Recipe And Bake This In [3] 6 Inch Cake Pans?

    Reply

  • Garcon
    September 14, 2020

    I had the perfect vanilla cupcake recipe, soft and moist. It was my grandmothers. It called for sour cream. Missplaced recipe book during move. Do you have one using sour cream on your site? Could use for this week and keep looking as unpacking.

    Reply

    • Natasha's Kitchen
      September 15, 2020

      Hi Garcon, that sounds nice! I don’t have that version yet but feel free to share it with me if you find it. You may email it to hello@natashaskitchen.com.

      Reply

  • Angela
    September 13, 2020

    Hi Natasha,

    in April 2019 I made some vanilla cupcakes of yours that were absolute outstanding, everyone raved about them. they were made with oil i remember but i went to find the recipe to pass on to my Mum and noticed that it is not there i think? What happened to that recipe?

    Reply

    • Natasha
      September 14, 2020

      Hi Angela, we have updated and improved the recipe. This one has an even better, softer texture.

      Reply

  • marissa
    September 12, 2020

    The best vanilla cupcake recipe ! So soft and fluffy

    Reply

    • Natashas Kitchen
      September 12, 2020

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

      Reply

  • Faythe
    September 12, 2020

    So I love using this recipe but I feel like I’m going crazy I’ve been using it for a bot a year now can’t always remember the quantity for ingredients so I always look at the recipe and I could have swore you had it listed cake flour not all purpose and oil not butter? I understand you had updated it for the oil for butter but can I have the old recipe please

    Reply

    • Natashas Kitchen
      September 12, 2020

      Hi Faythe, you can search sites like this and plug in the URL to view the old version of the recipe. This video is the updated version. The printed recipe card is also now the updated and improved version. We only update recipes when we feel they are significantly better and this definitely is. The texture turns out so fluffy, soft and phenomenal. I hope it becomes your new favorite.

      Reply

  • Christine
    September 10, 2020

    What size of cupcake did you make? Regular or mini? Thanks in advance I want to make it today

    Reply

    • Natashas Kitchen
      September 10, 2020

      Hi Christine, we made regular ones. I hope that helps.

      Reply

  • Maryam
    September 9, 2020

    Hi Natasha! I Tried these on my Sister’s Birthday with chocolate Ganache and coffee cream..My sister and my family loved it …..Thank you so much for sharing…Natasha

    Reply

    • Natashas Kitchen
      September 9, 2020

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

      Reply

  • Sheila
    September 9, 2020

    Hi Natasha! I made these cupcakes today and they are the best vanilla cupcakes I have ever made!! I have made heaps of cupcakes for many years but this is a superb recipe!!! Thank you so much! I am learning so much from you for free! God bless you!! –

    Love, Sheila from Australia

    Reply

    • Natashas Kitchen
      September 9, 2020

      You’re welcome, Sheila! I’m so happy you enjoyed that!

      Reply

  • maryam
    September 9, 2020

    i tried these on my sisters birthday..with chocolate ganache and coffee cream…it was a family hit…thanks natasha for sharing the recipe

    Reply

    • Natasha's Kitchen
      September 9, 2020

      You are most welcome, Maryam. That sounds perfect, thanks for sharing that with us!

      Reply

  • Saira
    September 8, 2020

    Can i double this receipe?

    Reply

    • Natashas Kitchen
      September 8, 2020

      Hi Saira, a double recipe should work great!

      Reply

  • Kate
    September 5, 2020

    The cupcakes came out very bitter. I followed the recipe scrupulously. I think the amount of baking powder/soda is excessive. For this amount of flour it should be 1/4 of tsp not 1 and 1/4.

    Reply

    • Natashas Kitchen
      September 5, 2020

      Hi Kate, be sure you are using baking powder and not soda. If you used soda that is likely the culprit since it is 3 times stronger that baking powder.

      Reply

  • Joy R.
    September 5, 2020

    Hi natasha,its me again i just want to say thank you for sharing your vanilla cupcake and frosting. They are super yum yum.i just tried making them today for my uncle’s bday and oh my gosh everybody loves it! Please keep making more cupcakes. Next week in going to try the vanilla cake and vanilla frosting. So excited here

    Reply

    • Natashas Kitchen
      September 5, 2020

      That’s just awesome! Thank you for sharing that with me Joy!

      Reply

  • Lisa
    September 4, 2020

    Hi Natasha!
    I will be trying out this recipe tonight and I just want to make sure of something. I watched your video and it looks like you are only using a half stick of butter but the recipe calls for a full stick of butter. Just want to make sure I’m using the right measurement. Can you please clarify?

    Reply

    • Natashas Kitchen
      September 4, 2020

      Hi Lisa, we most definitely used a full stick. It may be the brand used that looks shorter. We have the full closed butter pack posted.

      Reply

  • Jessica l roach
    September 4, 2020

    Hello! Is it ok to use cake flour instead of all purpose?

    Reply

    • Natasha's Kitchen
      September 4, 2020

      Hi Jessica, I’ve use cake flour before and it works but they are not as soft.

      Reply

      • JC
        September 9, 2020

        Hi! I was looking for a vanilla cupcake recipe and came across your website. I read the recipe and watched the video but I am confused since you had this note below the recipe:

        “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!”

        So which one is the final recipe? I don’t see oil in the list of ingredients or in your video. I hope you can clarify.

        Thanks!

        Reply

        • Natashas Kitchen
          September 9, 2020

          Hi JC, the video is the updated version. The printed recipe card is also now the updated and improved version. We only update recipes when we feel they are significantly better and this definitely is. The texture turns out so fluffy, soft and phenomenal. I hope it becomes your new favorite.

          Reply

  • Alyson
    September 3, 2020

    Can you bake cupcakes without baking soda or baking powder? If so, could you upload the recipe? Thank you in advance!

    Reply

    • Natasha's Kitchen
      September 4, 2020

      Hi Alyson, I haven’t tried that yet to advise.

      Reply

  • Denise
    August 31, 2020

    Hi Natasha,
    I would like to make these for a baby shower and was wondering if i could bake the cupcakes and freeze them (before frosting of course, haha)? Thank you.

    Reply

    • Natashas Kitchen
      August 31, 2020

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

      Reply

      • Denise
        September 2, 2020

        Thank you so much for the reply. I plan to make a week ahead so I will freeze them. Do you defrost at room temp or the refrigerator? Does it matter if i frost right away or wait for them to defrost?

        Reply

        • Natasha
          September 3, 2020

          Hi Denise, in this case, it doesn’t matter whether you thaw in the refrigerator or at room temperature. The cupcakes will be the softest at room temperature for serving, so it depends on when you plan to serve them.

          Reply

  • Nataliya Bulatova
    August 31, 2020

    Hi Natasha,
    Could you please clarify if 3/4 cups of sugar is 150g?
    I’m tuning in from Australia 🇦🇺 and our measuring cups are a little different than US. Looking forward to your reply ASAP.
    Many thanks in advance

    Reply

    • Natasha's Kitchen
      August 31, 2020

      Hi Nataliya, this weight chart should help. When you’re also at the recipe you may click Jump to Recipe and click Metric to convert the ingredients.

      Reply

  • Sam Dyer-Smith
    August 30, 2020

    Hi Natasha. I would love to know if your vanilla cupcake recipe is ok with adding coloring as one woyld stir colors in after main mixing. Does it not damage the texture. Please advise.😊

    Reply

    • Natasha's Kitchen
      August 30, 2020

      Hello Sam, I haven’t tried that to advise but I imagine that should work. If you do an experiment, please share with us how it goes.

      Reply

      • Gigi
        September 3, 2020

        Use gel food coloring

        Reply

  • Ana S
    August 29, 2020

    Hi Natasha, have you updated this recipe at all? I wrote down the cupcake recipe back in July 2018 and when I went to use that today, there were so many different things than this current recipe? Or was there a perhaps another recipe before that I can’t find anymore?

    Reply

    • Natasha
      August 31, 2020

      Hi Ana, we updated and improved it this year, adding a video tutorial. After testing many batches, this is our best one yet.

      Reply

  • koniah jeffrey
    August 29, 2020

    HI NATASHA DO YOU LIKE MUG MEALS THEN GO TO BIGGER BOLDER BACKING AND TYPE UP MUG MEALS

    Reply

    • Natashas Kitchen
      August 29, 2020

      Hi Koniah, to be honest, I have not tested mug meals to advise on.

      Reply

  • Joy R.
    August 28, 2020

    hi natasha, i am excited to make this next week for my uncle’s birthday. however, i want to ask if i can use cake flour instead of all-purpose? thank you.

    Reply

    • Natasha's Kitchen
      August 28, 2020

      Hi Joy, I’ve use cake flour before and it works but they are not as soft.

      Reply

      • Joy R.
        August 31, 2020

        I see… ok thank u for the heads up. I will use all purpose flour then. Thank u very much

        Reply

  • sumayyah
    August 27, 2020

    could i use normal vanilla instead of pure vanilla extract?

    Reply

    • Natashas Kitchen
      August 27, 2020

      Hi Sumayyah, are you referring to vanilla bean by chance? I have not tested this without using an extract.

      Reply

  • Emily
    August 24, 2020

    Do you think I would be able to add sprinkles and make this a confetti cake?

    Reply

    • Natashas Kitchen
      August 24, 2020

      Hi Emily, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.

      Reply

      • Bernice
        August 25, 2020

        Hello Natasha,

        I tried this recipe today with the frosting and it turned out delicious! But after i placed them in the fridge, the cupcake harden 😔 I read that I can place them there so I did. Did i do something wrong or missed something with the recipe?

        Thank you!! Love watching your videos!!

        Reply

        • Natasha
          August 26, 2020

          Hi Bernice, the cupcakes will always be softest at room temperature but they shouldn’t really harden with refrigeration. If you are referring to the frosting and used buttercream frosting, that is normal for the buttercream to harden in the fridge and it will soften as it comes back to room temperature.

          Reply

  • Sai Pavan
    August 24, 2020

    Hi,
    I have tried your recipe today. The taste was good but the cup cakes didn’t come as fluffy and light weigth. It came as dense. I don’t have any mixer. I mixed everything with my spatula. Where did I go wrong??

    Reply

    • Natasha
      August 26, 2020

      Hi Sai, It is most likely due to changing the process of making the batter. It would be difficult to blend the butter and sugar the same way without an electric mixer.

      Reply

  • Victoria
    August 23, 2020

    Flavor was good and it was nice and spongy but it was also very dry

    Reply

    • Natasha's Kitchen
      August 23, 2020

      Hi Victoria, thanks for your feedback. Did you change anything about the recipe? Also, did you possibly over-bake? I’ve had them taste denser and almost cornbread-like once when I over-baked. Over-mixing could also cause this. I hope that helps!

      Reply

  • Arianna
    August 23, 2020

    These are great! Easy to make and simple recipe. I added purple food coloring to have purple cupcakes and I sifted my flour to make it lighter. Turned out great! Thanks for this recipe and will definitely use it again!

    Reply

    • Natasha's Kitchen
      August 23, 2020

      Oh wow, I can imagine how beautiful it would look if it’s colored purple. Thanks for sharing your great feedback with us!

      Reply

  • Umbreen Naz
    August 23, 2020

    No doubt it’s perfect recipe for super soft vanilla Cupcake ( with heavenly taste ). It was difficult to stop on it. Love it. Thanks dear Natasha for This awesome recipe. Stay blessed

    Reply

    • Natasha's Kitchen
      August 23, 2020

      You are most welcome! I am so happy to hear that you enjoyd the vanilla cupcakes!

      Reply

  • Sam
    August 23, 2020

    Highly recommend this! Tastes soo good!

    Reply

    • Natasha's Kitchen
      August 23, 2020

      Thank you, Sam. So glad you enjoyed this recipe!

      Reply

  • Audra
    August 23, 2020

    Yum! I made this recipe yesterday, as a cake instead of cupcakes. I used one 8inch pan and baked it for about 30 minutes. I wanted it thick enough to cut in half as a small layer cake. It’s so good! Very light and airy and exactly what I’ve been looking for. I will definitely be making again!

    Reply

    • Natasha's Kitchen
      August 23, 2020

      I am so glad that worked well! I also have a Vanilla cake recipe if you want to check it out.

      Reply

  • sana sara
    August 22, 2020

    hi natasha, m a complete beginner in baking can u plz tell me if i were to make any flavour cupcakes would dis be the basic recipe for all flavours or how can i make flavoured cupcakes .

    Reply

    • Natasha
      August 24, 2020

      Hi Sana, I usually keep this recipe the same and would modify the frostings with different flavors. Check out our cupcake recipes for inspiration.

      Reply

  • Angeline
    August 20, 2020

    Hi! Do you have any alternatives for buttermilk?

    Reply

    • Natashas Kitchen
      August 20, 2020

      Hi Angeline, 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.

      Reply

  • Renee
    August 20, 2020

    Can I find the old recipe anywhere?

    Reply

    • Natashas Kitchen
      August 20, 2020

      Hi Renee, 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!

      Reply

  • Isabella
    August 19, 2020

    It is soo good they are so nice and smooth. I couldn’t make your frosting cause I didn’t have heavy cream. But still delicious.

    Reply

    • Natashas Kitchen
      August 19, 2020

      Our most popular and favorite cupcakes! Thank you for this wonderful review, Isabella!

      Reply

  • Jissell
    August 18, 2020

    Hi Natasha!

    We absolutely love your cupcake recipe. It turned out perfectly. We will be making them again for my daughter‘s seventh birthday this weekend. I just have two questions for you. First question: should the toothpick come out perfectly clean, meaning no crumbs when checking for doneness? I feel like I often overcook my cupcakes, mostly because it always comes out with little crumbs when I insert the toothpick so I place it back in the oven. Is crumbs, very little ones mean it’s not done? I would assume if it looks wet it isn’t ready, am I right?

    Second question: could I add gel food colouring to the icing recipe or would this jeopardize the texture?

    Thank you so much!

    Reply

    • Natasha
      August 20, 2020

      Hi Jissell, you might have some moist crumbs stick to the toothpick but should not have wet batter on your toothpick. Gel color should be fine. You could put a small amount in a separate dish to see if it is to your liking before applying it to the entire batch of frosting. Our Vanilla Buttercream takes on color really well also.

      Reply

  • samantha
    August 18, 2020

    Hi there,
    I have featherweight pipping tool you use. Do you use any connector at bottom? I feel like it doesn’t stay in place. I have it with out it. Once I place frosting it sorta stays lol. Let me know what you use. Thanks

    Reply

    • Natasha
      August 18, 2020

      Hi Samantha, sometimes I use the connector but most of the time I just push the tip into the end of the piping bag and it seems to work ok.

      Reply

      • Samantha
        August 19, 2020

        What size pipping bag do you use?

        Reply

  • Alicia Welch
    August 15, 2020

    i am doing 30 cupcakes can you tell me the measurements for it.

    Reply

    • Natasha's Kitchen
      August 15, 2020

      Hi Alicia, at the recipe, you may click “Jump to recipe” and click on the number of servings to adjust the ingredients.

      Reply

  • Elijah
    August 12, 2020

    thank you

    Reply

  • Christine
    August 12, 2020

    If I bake and frost the cupcakes the night before and refrigerate them, will they still be soft and moist or will the texture change and become hard and dense?

    Reply

    • Natasha
      August 12, 2020

      Hi Christine, they will still be moist and soft. If you want them to be soft, I recommend letting them come to room temperature before serving, but they are also really good right out of the refrigerator.

      Reply

  • Elijah Wase
    August 11, 2020

    These cupcakes are delicious, moist, light and airy. There are delicious cupcakes and would diffidently make these again!!! my moms boss’s kid loved them. The only thing that I would note is that I could not find the frosting recipe except for on the video. But other than that it was excellent!!!

    Reply

    • Natashas Kitchen
      August 11, 2020

      I’m so glad you enjoyed this recipe, Elijah! We have the frosting recipe linked several times to the recipe blog post but you can also find it HERE.

      Reply

  • Anna
    August 10, 2020

    These were THE BEST in the world. Super moist and fluffy, tastes like a GOOD store bought cupcake! Thank u!

    Reply

    • Natasha's Kitchen
      August 10, 2020

      Super! We love your comment and feedback, thank you so much!

      Reply

  • Roselle
    August 9, 2020

    Perfect recipe, thank you, the cupcakes were delicious. I used yoghurt as I didn’t have buttermilk.

    Reply

    • Natasha
      August 9, 2020

      Hi Roselle, thank you for sharing your wonderful review. It’s great to know that it works well with yogurt as well.

      Reply

  • Neepa Sata
    August 9, 2020

    Hi Natasha,

    I have made these cupcakes many times in the past and always remember using cake flour and it always came out great. Why has that changed to all purpose flour?

    Reply

    • Natasha's Kitchen
      August 9, 2020

      Hi Neepa, I’ve use cake flour before and it works but they are not as soft.

      Reply

  • alex
    August 8, 2020

    The 5 star reviews on this recipe are well-deserved! First time to bake cupcakes fr scratch and this recipe turned out great! Didn’t have a chance to frost them as husband and I gobbled on most after the cupcakes cooled down. The few left were shared with nephews. Will have to bake this again coz while both nephews enjoyed the cupcakes, they didn’t get to ice and pour sprinkles on them anymore. Thanks for sharing this recipe with us! Stay safe.

    Reply

    • Natashas Kitchen
      August 8, 2020

      You’re welcome Alex! I’m so happy you enjoyed this recipe!!

      Reply

  • Kathy Manderfield
    August 7, 2020

    Natasha–love watching your videos & thank you for sharing so many great recipes! The best recipes are the favorite “tried & true” ones! Have you ever put together a cookbook that would be for sale? You should…I’d be the first to buy a copy!! Let me know!

    Reply

    • Natashas Kitchen
      August 7, 2020

      Thank you for that wonderful feedback Kathy! We have a book in the works! Stay tuned!

      Reply

  • Nazia
    August 6, 2020

    They turned out really good Natasha , no disappointment! Thank you

    Reply

    • Natasha's Kitchen
      August 6, 2020

      That is wonderful to hear! Thanks for sharing your great review with us.

      Reply

  • Elmis Hermosilla
    August 5, 2020

    I do not have buttermilk. What can I do?

    Reply

    • Elmis Hermosilla
      August 5, 2020

      And I do not have whole milk, just 2%.

      Reply

    • Natashas Kitchen
      August 5, 2020

      Hi Elmis, 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.

      Reply

  • Rebecca
    August 5, 2020

    Hi..Can use cake flour instead of all purpose flour for this recipe and if so how much..what would be the ratio for the vanilla cupcakes?

    Reply

    • Natashas Kitchen
      August 5, 2020

      Hi Rebecca, 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.

      Reply

    • Kathy Nester
      August 5, 2020

      As a vegan I really didn’t appreciate finding out that this recipe uses egg and milk. It is also very hard to find a good cupcake recipe. I and many others would appreciate it if you did a vegan recipe so everyone can go by God’s law and not use animal products.

      Reply

      • Natashas Kitchen
        August 5, 2020

        Thank you for sharing that feedback, Kathy! Have you tried our eggless Chocolate Cake recipe?

        Reply

      • kim zeller
        August 14, 2020

        You don’t aprecite? Like someone owes you a vegan receipe. Create your own

        Reply

  • Olga
    August 2, 2020

    Delicious recipe! For some reason the cream is too much for 1 batch of cupcakes. Almost enough for 2 batches. I made these twice and I believe the 1st time I had to bake another batch to use up the cream.
    This time I made again but forgot about amount of left over cream. So I just eat the cream by itself slowly with tea 😉

    Reply

    • Natasha
      August 3, 2020

      Hi Olga, you are correct, the frosting recipe makes enough to frost up to 24 cupcakes and the vanilla cupcakes recipe makes 12 cupcakes. I have the serving size in the recipe card towards the bottom if that helps. I’m glad you enjoyed the cupcakes enough to make them twice! Have a wonderful week.

      Reply

  • Jennifer
    July 31, 2020

    This is an outstanding recipe. I loved them! My guests loved them!

    Reply

    • Natashas Kitchen
      July 31, 2020

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

      Reply

    • Samantha
      August 1, 2020

      Hi! Recipe looks delicious! Can you use a mini cup cake mold? Or the same muffin tray you used in video? Can’t wait to try it! Thanks

      Reply

      • Natasha
        August 3, 2020

        Hi Samantha, that should work. 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

        • Samantha
          August 9, 2020

          If I make your vanilla frosting will it be alot for mini cup cakes? Extra frosting? Would you cut recipe in half? If so

          Reply

          • Samantha
            August 9, 2020

            If so what recipe measurements? Can’t wait to try them! Thanks

          • Natasha's Kitchen
            August 9, 2020

            Hi Samantha, I haven’t tried that yet to advise on the measurements. You might have to do an experiment on that one. Please let us know how it goes if you try it.

  • Katy R.
    July 29, 2020

    Delicious! I tried these for my sons birthday and they were amazing! I hope to try more of your yummy recipes again!

    Reply

    • Natashas Kitchen
      July 29, 2020

      I hope you do too! Thank you for that lovely review Katy!

      Reply

  • Lea Haines
    July 27, 2020

    Hi Natasha, can I use half of the vanilla batter and convert it to chocolate cupcake batter? Let me know please. Thanks

    Reply

    • Natashas Kitchen
      July 27, 2020

      Hi Lea, 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.

      Reply

  • Rachel
    July 23, 2020

    My cupcakes ended up sticky instead of moist, and a bit wet, I think it might have been because I used to much buttermilk on accident, but they were ok

    Reply

    • Natasha's Kitchen
      July 23, 2020

      Hi Rachel, that could possibly be the cause. Just make sure to follow the right measurements and it should be better next time. Please share with us again how it goes the next time you try it!

      Reply

  • Annah
    July 23, 2020

    please how long will you bake it as 1 cake for? am 12 and i want to try it.

    Reply

    • Natashas Kitchen
      July 23, 2020

      Hi Annah, 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.

      Reply

  • Jodi
    July 21, 2020

    Hi Natashia! Can you use this recipe for a cake? Would you double the ingredients? Thanks!

    Reply

    • Natasha's Kitchen
      July 21, 2020

      Hello Jodi, check the notes in the recipe on converting this to a cake.

      Reply

  • Lakshay
    July 21, 2020

    Hey Natasha can I use Greek yoghurt instead of buttermilk? This recipe looks so fascinating, cannot wait to try.

    Reply

    • Natashas Kitchen
      July 21, 2020

      Hi Lakshay, I haven’t teted that with yogurt but I do recommend reading through the comments. One of our readers wrote in: “Just a side note, the reason you need buttermilk (or the vinegar/milk mixture) is because the baking soda will only work if it has an acid to react to, producing bubbles which help your cake rise and get fluffy. Buttermilk has lots of lactic acid in it, you can also easily substitute sour cream or yogurt. Just FYI 🙂 Kefir should work just fine because it does contain lactic acid producing bacteria which ferments the milk much like sour cream or buttermilk!” I hope that helps.

      Reply

      • Karen
        July 21, 2020

        Since the new version of the recipe does not have baking soda (just baking powder) do I need something with acid like buttermilk? With the new version, can I just use whole milk? That’s what I have. I was going to add lemon juice or vinegar to make it a buttermilk substitute, but maybe now I don’t need to? Thanks much

        Reply

        • Natasha
          July 22, 2020

          Hi Karen, I haven’t tested this with plain milk. If you experiment, please let me know how it goes.

          Reply

  • Marisa
    July 20, 2020

    Hi Natasha…
    Love your recipes, they are truly delicious. On these cupcakes, to make them a bit more fun for birthday parties, do you recommend food coloring on the frosting?

    Reply

    • Natashas Kitchen
      July 21, 2020

      Hi Marisa, that should work as long as you don’t go overboard with the food coloring

      Reply

  • Hartlyn
    July 20, 2020

    Hi I tried this recipe twice each time it came out pale, it did not brown. And it was fluffy when i took it our of the oven but went flat. How do I fix that? P.s. the taste was awesome.

    Reply

    • Natasha
      July 22, 2020

      Hi Hartlyn, you might check to make sure your leavening is still active.

      Reply

  • Anna
    July 18, 2020

    I’ve been using this recipe for a few years now, and I’m sad to see it was changed. Just wondering why?

    Reply

    • Natashas Kitchen
      July 18, 2020

      Hi Anna, we updated the recipe and posted a new video tutorial. I hope you have a chance to watch the video. I think thew updated recipe is significantly better and I hope it becomes a new favorite for you.

      Reply

  • Amy
    July 16, 2020

    I was so impressed with this recipe! I love that it was for 12 cupcakes instead of 24. However, I’m an avid Aldi shopper and I couldn’t find buttermilk or plain kefir. However, Aldi carries a lemon kefir so I cut the sugar to 2/3 cup and used the lemon kefir. As a foodie, I couldn’t detect any lemon flavor in the cupcakes. Thanks for a great recipe!

    Reply

    • Natasha's Kitchen
      July 17, 2020

      That is so great! Thank you so much for sharing your experience with us, Amy.

      Reply

  • Dinah
    July 15, 2020

    Hi! I put the cupcakes into the oven for the allotted time, but they were very pale. I increased the baking time by a 10 minutes, but is this supposed to happen?

    Reply

    • Natashas Kitchen
      July 15, 2020

      Hi Dinah, Ideally, it should not but it may happen when your oven is not calibrated to the correct temperature. These will be a little more on the pale side as you see in the recipe photos. I do recommend using an oven thermometer to make sure it is calibrated.

      Reply

  • Sarah
    July 14, 2020

    I want to make them in the mini muffin tins. How long do you think they should go in the oven for?

    Reply

    • Natashas Kitchen
      July 14, 2020

      Hi Sarah, that should work, if I recall correctly, I believe it makes 36 mini cupcakes form one batch, just be sure to fill them only halfway. Also, bake mini cupcakes for 10 minutes.

      Reply

  • Julie
    July 14, 2020

    This recipe is perfect! I tried making two vanilla and chocolate on the same batch (just split the batter in half) and it turned out really good! Thanks for sharing!

    Reply

    • Natashas Kitchen
      July 14, 2020

      I’m so happy that worked! Thank you for sharing that amazing feedback with us!

      Reply

  • Kseniya
    July 11, 2020

    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

    Reply

    • Natasha's Kitchen
      July 12, 2020

      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!

      Reply

  • Sarah
    July 10, 2020

    These are amazing! They almost taste like a cupcake sugar cookie. Not too sweet, wonderful flavour. Wow. Thank you!

    Reply

    • Natashas Kitchen
      July 10, 2020

      You’re welcome, Sarah! I’m so happy you enjoyed that!

      Reply

  • Isabella
    July 10, 2020

    How many does this recipe make?

    Reply

    • Isabella
      July 10, 2020

      Never mind, I found the amount. If anyone is wondering it’s 12.

      Reply

      • Lulu
        July 28, 2020

        Hello, i love this recipe as i added to it craisins (dried raisins & bluberry) i also grated some lemon skin to it and it came out so fresh and super tasty. You can tell by the smell while its baking in the oven.

        Reply

        • Natashas Kitchen
          July 28, 2020

          I’m so glad you enjoyed it, Lulu! Thank you for the wonderful review!

          Reply

    • Natasha's Kitchen
      July 10, 2020

      12 cupcakes

      Reply

  • Sol Flores
    July 9, 2020

    Can I add flavor to vanilla cupcakes like blueberry

    Reply

    • Natasha
      July 9, 2020

      Hi, I haven’t experimented with that but that should work fine to add fruit and different flavorings to this batter.

      Reply

  • Juliana
    July 9, 2020

    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!

    Reply

    • Natasha's Kitchen
      July 9, 2020

      I imagine that should work. Happy Birthday to your mom!

      Reply

  • Stephanie H.
    July 8, 2020

    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!

    Reply

    • Natashas Kitchen
      July 8, 2020

      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.

      Reply

  • Jais
    July 8, 2020

    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!

    Reply

    • Natashas Kitchen
      July 8, 2020

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

      Reply

  • Vivian
    July 7, 2020

    Made the cupcakes today and both my kids love them! They are just super yummy! Thank you, Natasha for posting this recipe online.

    Reply

    • Natashas Kitchen
      July 7, 2020

      I’m so glad you enjoyed it, Vivian! Thank you for the wonderful review!

      Reply

  • Brianne Yennie
    July 7, 2020

    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.

    Reply

    • Natashas Kitchen
      July 7, 2020

      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.

      Reply

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