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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

4.88 from 1032 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

  • Sharon
    February 12, 2022

    Hello. I would like to try this recipe. Do you have this recipe using weight measurements in grams?

    Reply

    • Natashas Kitchen
      February 12, 2022

      Hi Sharon, 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

  • Angela
    February 11, 2022

    Hey Natasha! These cupcakes are super good! I could not believe what I was eating!

    Reply

    • Natashas Kitchen
      February 11, 2022

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

      Reply

  • Divine
    February 10, 2022

    Made this for my son’s birthday two days ago and everyone loved it! It was Ahh-mazing! It’s moist, melt in the mouth.. sooo delicious! Thank you Natasha for sharing your recipe! This one’s definitely a keeper! ❤️

    Reply

    • Natashas Kitchen
      February 11, 2022

      Happy Birthday to your son! I’m so glad this was a hit!

      Reply

  • Magnus
    February 10, 2022

    I’ve made this recipe twice, and each time the cupcakes come out dense like pancakes. I think i might have used too much baking powder, but i thought I’d get an expert opinion before i try again.

    Reply

    • Natashas Kitchen
      February 10, 2022

      Hi Magnus, I recommend ensuring your ingredients are not expired – especially the baking powder. Also, ensure you don’t add too much flour. Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.

      Reply

  • Maria
    February 8, 2022

    Please help! I don’t have buttermilk in Mexico, any substitute that I can use?
    They look amazing ! I can’t wait to try them! And neither my kids! Thank you!

    Reply

    • Natasha's Kitchen
      February 9, 2022

      Hi Maria, 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

  • Estella
    February 8, 2022

    Hi! I am Estella and I am new to your videos and I want to baker when I grow up. Your videos make me believe that I can be what ever I want. I know that every one is a big fan of you but I am your hugest fan. Thank you , I hope I can be like you some day.

    Reply

    • Natasha's Kitchen
      February 9, 2022

      Hi Estella, I think that if you really want to be a baker – go for it! Practice as much as you can and learn from the baking videos and recipes online. Wishing you the best!

      Reply

  • Sherry
    February 8, 2022

    I’ve made these once before and thought they were fantastic. Since then I’ve had to switch to gluten free so this time I made two batches, one for the family and one with gluten free flour for me. For the first time EVER, the gluten free came out just as delicious as the regular ones and stayed that way for days (instead of turning to cardboard like much gluten free baking does). All I can say is wow…what a perfect cupcake recipe. Thanks so much – this is my go to from now on. And my 4 year old (‘chocolate cupcakes/cake only please’) agrees. He actually asked for these…with chocolate frosting of course.

    Reply

    • Natasha's Kitchen
      February 8, 2022

      Hello Sherry, thank you for sharing your experience making a gluten-free version of this recipe. I’m happy that it turned out great! Thanks so much for your good feedback and review.

      Reply

  • Shamsiah Oettinger
    February 6, 2022

    These were indeed perfect. Made them accordingly with metric measurements and whipped up your wonderful frosting recipe too. The best cupcakes ever! my boy will bring them to school tomorrow too celebrate his birthday. Thank you!

    Reply

    • Natasha's Kitchen
      February 6, 2022

      That’s awesome feedback, love it! Thanks a lot for the great review, I hope it becomes a hit tomorrow, and Happy birthday!

      Reply

  • Elaine Moore
    February 5, 2022

    Hi Natasha, thank you for this beautiful recipe. I intend to make it but just want to ask what’s the size/dimension of the cupcake mould to perfectly yield 12 cupcakes?

    Reply

  • Agafiya
    February 4, 2022

    Hi Natasha,
    How would you adjust the baking time to make mini cupcakes?
    Thank you!

    Reply

    • Natashas Kitchen
      February 4, 2022

      Hi Agafiya, 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

  • Madhuri Kale
    February 1, 2022

    Hi Natasha,
    Is this possible for you to share the measurements in gms/ml ???
    In half cup buttermilk, what is the proportion of milk to curd. ?
    Please guide.
    Thank you.

    Reply

    • Natasha's Kitchen
      February 2, 2022

      Hi there, you can convert the ingredients to grams if you click on Metric. I hope that helps!

      Reply

  • MaryK.
    January 30, 2022

    I’ve been making these cupcakes for a while now. My grandchildren love them, especially because I add sprinkles to the mix. I have some cake flour I need to use up. Do you think it would be ok to do?

    Reply

    • Natasha's Kitchen
      January 30, 2022

      Hi Mary, good to know that they love this recipe. 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

  • Ashley
    January 26, 2022

    Hi, just want to make sure if the metric measurements are accurate. I like to use scale to weight out the flour and just want to make sure these come out great. Thank you! Excited to try out this recipe!

    Reply

    • Natashas Kitchen
      January 26, 2022

      I hope you love this recipe Ashley!

      Reply

    • Madhuri Kale.
      February 1, 2022

      Hi Ashley,
      I would like to know what measurements you took in gms to make this recipe ?? Please share if possible. Thank you

      Reply

  • Grace
    January 26, 2022

    Excellent dear thanks a lot . It was such a tasty treat (even without the frosting )when I wanted to eat something tasty 🥰

    Reply

    • Natashas Kitchen
      January 26, 2022

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

      Reply

  • Grace
    January 26, 2022

    Excellent dear thanks a lot . It was such a tasty treat to try just when I wanted to eat something tasty 🥰

    Reply

    • Natashas Kitchen
      January 26, 2022

      Isn’t it the best! I’m so glad you enjoyed it!

      Reply

  • Yuliya
    January 25, 2022

    I just made my forth batch. The kids and husband love them. I add some coloring to make them funny looking. Awesome recipe. I love it.

    Reply

    • Natasha's Kitchen
      January 25, 2022

      That’s nice, adding food coloring will be a lovely idea for the kids. Thanks for the review!

      Reply

  • Rebecca Ramirez
    January 25, 2022

    Hi I followed the recipe exactly and the cupcakes came out good but bland. They didn’t really have flavor. I did the recipe again this time adding 3 teaspoons of vanilla extract but had the same result. The only thing I could think is the vanilla extract is not good. I used McCormick’s pure vanilla extract. Any help would be appreciated. Thx!

    Reply

    • Natasha
      January 26, 2022

      Hi Rebecca, consider if there were any other changes in the recipe or substitutions or reductions such as the quantity of sugar. Also, make sure not to overbake or they can come out dry and seem blander. McCormick should be fine for vanilla.

      Reply

  • Esther
    January 24, 2022

    These cup cakes are amazing the texture and flavor are balanced so perfectly well. I love them. My
    favorite cup cake recipe thanks

    Reply

    • Natasha's Kitchen
      January 25, 2022

      Hello Esther, thanks for your good comments and review. Good to hear that you loved these cupcakes!

      Reply

  • Carrie Rego
    January 24, 2022

    Loved these they turned out amazing. The cream cheese frosting was more loose than yours but I think I know why. It was still super delicious as well

    Reply

    • Natashas Kitchen
      January 24, 2022

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

      Reply

  • Nat
    January 24, 2022

    This has been my go to vanilla cupcake recipe, so good! I have a birthday coming up and I’m wondering if it would be possible to fold in a half a cup of rainbow jimmy sprinkles at the end to make them funfetti cupcakes? Thanks!

    Reply

    • Natashas Kitchen
      January 25, 2022

      Hi Nat! Sprinkles would be so fun here & I bet that would make the cupcakes look so cute! While I haven’t tried that, one of our readers had and loved it!

      Reply

  • Baked86
    January 16, 2022

    I baked these cupcakes earlier today and the entire family loved them! Thank you for such an easy and delicious cupcake recipe!

    Reply

    • Natasha's Kitchen
      January 16, 2022

      I’m happy to hear it was a huge hit! Yay! Thanks for sharing.

      Reply

  • kobi
    January 7, 2022

    Followed the recipe to the letter and it came out so good. My four and three years old gave big thumbs up.

    Reply

    • Natashas Kitchen
      January 8, 2022

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

      Reply

  • Tammy
    December 31, 2021

    Natasha, What can I say? These were so delicious and quite frankly, the best vanilla cupcakes I’ve ever made…and I’ve made a lot of cupcakes over the years! The texture of the crumb was so soft and perfectly moist. It was just as great, if not better than bakery quality! Thank you for sharing your talent with us!

    Reply

    • Natashas Kitchen
      December 31, 2021

      That’s so great! It sounds like you have a new favorite, Tammy! I’m so glad you enjoyed these cupcakes!

      Reply

  • Monica Hermans
    December 29, 2021

    Hi Natasha,
    I’m wanting to make Rumchata cupcakes for NYE and was wanting to use this recipe as my base. I’m just gonna add cinnamon and rumchata to the batter. Do you think I would be ok swapping the Buttermilk for rumchata?

    Reply

    • Natasha's Kitchen
      December 29, 2021

      Hi Monica. I’m honestly not sure as I have not tested that to advise. If you do an experiment, please share with us how it goes!

      Reply

  • Tej
    December 21, 2021

    Hi Natasha. Could I use this recipe for marble cupcakes by adding a little cocoa to a part of the batter?

    Reply

    • Natashas Kitchen
      December 21, 2021

      Hi Tej, I bet that could work! I would replace some of the flour with cocoa to part of the batter and swirl that in. I hope you love it!

      Reply

      • Kathy
        December 30, 2021

        Natasha, I’d like to use this recipe for making cake balls. What size cake pan should I use instead of putting the batter into a muffin pan? I love your recipes and enthusiastic spirit!

        Reply

  • Julie
    December 18, 2021

    Hi, I was wondering if I can double the recipe to make 24 cupcakes and do I just double every ingredient straight across? I wasn’t sure about some of the ingredients like the baking powder. Thanks so much

    Reply

    • Julie
      December 18, 2021

      Also can I use low fat buttermilk? And should I double the frosting recipe too? Thanks

      Reply

    • Natashas Kitchen
      December 18, 2021

      Hi Julie, 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

  • Olen
    December 17, 2021

    Dear Nathasha,

    Thank you so much for this receipt.
    How do you make them flat? For decoration purpose.

    Regards,
    Olena

    Reply

    • Natashas Kitchen
      December 17, 2021

      Hi Olen, this recipe makes pretty flat cupcakes. I recommend looking at the photos under the section titled “Tips for the BEST Cupcakes:”

      Reply

  • Frannie
    December 11, 2021

    The flavor was good, but did not come out light a fluffy, had more like a dry muffin texture, like others have commented. All ingredients were room temp and bkng powder was new/ My oven is correct temp, but I would cut baking time, if I try them again.

    Reply

    • Natasha
      December 11, 2021

      Hi Frannie, were there any substitutions in the recipe or changes in the process? I haven’t had that experience so I’m not sure what to attribute it to.

      Reply

    • Karen
      December 14, 2021

      I made these today. Followed the recipe with all my stuff also at room temp…..mine also came out dry and slightly less than Jiffy mix corn bread muffin texture.

      Reply

  • Jamila
    December 8, 2021

    Hi, I’m glad you love cupcake thanks for sharing. 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.

    Reply

    • Natashas Kitchen
      December 8, 2021

      Thank you so much for sharing that with me.

      Reply

  • Yanie
    November 28, 2021

    Hi! I’m about to do this now but I’m a bit confused if I should use half a stick of butter (1/4 cup) or a whole stick which is equivalent to 1/2 cup as you stated in the ingredients? I also saw in your video that the butter you used seemed to be smaller than 1 stick of butter. Can you please clarify? Thanks so much! 🙂

    Reply

    • Natasha's Kitchen
      November 29, 2021

      Hi Yanie, 113.5 g unsalted butter to be exact.

      Reply

  • Rakhi
    November 27, 2021

    These cupcakes are delicious and tasty! My sister and I love baking and we found this recipe to be delightful. The frosting is soft and creamy on top of the already delicious cake. Thank you so much for providing this recipe, it caused lots of smiles!

    Reply

    • Natashas Kitchen
      November 27, 2021

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

      Reply

  • Jen Zampino
    November 22, 2021

    Amazing recipe. This is a foul proof recipe, came out perfect. Everybody raved about these cupcakes! Will definitely make these again!

    Reply

    • Natashas Kitchen
      November 22, 2021

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

      Reply

  • Anusha
    November 20, 2021

    Hey there, Natasha! I want to add a handful of a mix of dried blueberries and raspberries. Is it okay if I do that?

    Reply

    • Natashas Kitchen
      November 20, 2021

      Hi Anusha! I bet those will pair well! I hope you love this recipe!

      Reply

  • Teresa
    November 15, 2021

    Hi Natasha,
    I’ve made these vanilla cupcakes twice. Each time I felt they were dry not moist at all. What could I be doing wrong? I’m following your instructions exactly.

    Teresa

    Reply

    • Natashas Kitchen
      November 15, 2021

      Hi Teresa, are you possibly in high elevation area? Also are you using exact measurements for the dry ingredients (filling up the scoop and scraping the top, etc.)

      Reply

      • Teresa
        November 15, 2021

        Doing everything I’ve learned from you. (I much more messy now not sticking the scoop in the bag Lol) I don’t live in a high elevation area.
        BTW I Love your recipes! I’ve tried so many new things.

        Reply

  • Stella
    November 12, 2021

    Not making this again. Really disappointed. I followed all the directions and left all my ingredients to sit out at room temperature for HOURS but when i added all the ingredients together the completely split it looked hideous so I thought that my ingredients were to cold so left my ingredients out again overnight and tried remaking it today. And it curdled AGAIN i thought it was supposed to happen so I tried baking just yo see how they would turn out but when I tried one it was completely unevenly baked some parts were overcooked and some parts were completely raw. I’m really disappointed and these were supposed to be for my brothers birthday on saturday. Please tell me you know what i did wrong.

    Reply

    • Natasha
      November 13, 2021

      Hi Stella, I haven’t had that experience, but I will try to help troubleshoot. Ingredients should not be out for more than a couple of hours to get to room temperature. I would highly recommend watching the video tutorial to see where yours may have started too look different in texture. Regarding uneven baking – that is very unusual. I wonder if it may be an issue with your oven heating unevenly? I highly recommend getting an in-oven thermometer to hang in the center of your oven to track accuracy of the oven.

      Reply

  • Ruth
    November 7, 2021

    Hi! Just wanted to say this is one of the best cupcakes recipes I’ve ever tried! My grocery store ran out of buttermilk so I substituted with plain yogurt + milk and it worked out really well 🙂 Thank you so much for this recipe.

    Reply

    • Natasha's Kitchen
      November 7, 2021

      Hi Ruth, thanks for sharing that with us. Nice to know that the substitution that you used worked well.

      Reply

  • Hira Qazi
    November 7, 2021

    Love the recipe. I made it and the cupcakes turned out fluffy and soft. just wanted to ask you that can i use this recipe to bake a cake as whole instead of cupcakes? would it trun out as soft and fluffy like cupcakes?

    Reply

    • Natasha's Kitchen
      November 7, 2021

      Hi Hira, you may use my Vanilla Cake recipe instead.

      Reply

    • Ashley S.
      November 20, 2021

      Hi! I’m going to make these cupcakes tomorrow (hopefully they turn out just as beautiful) but I was wondering, do they have to be refrigerated after baking because of the cream cheese and heavy cream in the icing?? I plan on taking them to work for a coworkers birthday and I wanna make sure they can be left out.
      Thank you!!

      Reply

  • Hiba fatima
    November 1, 2021

    hey natasha , just wanted to let you know how gorgeous you cupcakes turn out everytime . thankyou for the recipe <3. stay safe .

    Reply

    • Natashas Kitchen
      November 1, 2021

      I’m so happy to hear that! Thank you for sharing your great review

      Reply

  • Darshi
    November 1, 2021

    Hi, I tried your cupcake recipe for my son’s birthday and received lots of compliments from everyone..And myself loved your cupcakes than anything I tried in the past.Perfectly soft and delicious! Greetings from Srilanka!

    Reply

    • Natashas Kitchen
      November 1, 2021

      Hi Darshi! Thank you for the wonderful review! I’m so happy to you’re you’re all loving this cupcakes!

      Reply

  • Darshi
    November 1, 2021

    Hi Natasha, first time I tried your cupcake recipe for my son’s birthday and received lots of compliments from everyone..And myself loved your cupcakes than anything I tried in the past.Perfectly soft and delicious! Greetings from Srilanka!

    Reply

    • Natashas Kitchen
      November 1, 2021

      Happy Birthday to your son, Darshi! I’m happy to hear this was a hit!

      Reply

  • Andy
    October 27, 2021

    Could I use half and half cream as a substitute for buttermilk? I have extra on hand I want to use up!

    Reply

    • Natasha's Kitchen
      October 27, 2021

      Hi Andy, I haven’t tried using half and half. 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

  • Kayla
    October 27, 2021

    These really are the perfect vanilla cupcakes! I always look forward to making these. Both easy and delicious, they don’t last in my house!

    Reply

    • Natashas Kitchen
      October 27, 2021

      That’s when you know it’s a good recipe! I’m so happy to hear you’re all enjoying this recipe, Kayla!

      Reply

  • Zainab
    October 25, 2021

    Hi Natasha!
    I’ve done this recipe almost a dozen times already! These cupcakes are such a hit in my house!! The cupcakes are always so fluffy and moist. So delicious that sometimes I have eaten a teeny weeny bit of the batter even before baking them 😀
    Thank you so much for this recipe!
    Lot of love to you, your family and the whole crew behind the camera! ❤

    Reply

    • Natasha's Kitchen
      October 25, 2021

      Wow, looks like you have a new favorite and go-to cupcake recipe! I’m happy to know that you loved it.

      Reply

  • 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

    • Beverly Mae
      December 26, 2021

      Depending on your degree of fondness of lemon flavor, add 1 or 2 tbsp of lemon zest and 1 tsp of lemon extract. Add the lemon zest to the sugar and butter.

      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

      • Jessica
        April 13, 2022

        Hi Natasha,
        For this recipe, I don’t have buttermilk so I will make my own with milk and lemon. But it’s 1 cup of milk for this recipe or 1/2 cup? Because I see 1/2 cup of buttermilk on the recipe.

        Reply

        • Natashas Kitchen
          April 13, 2022

          Hi Jessica, the ratio I used to make buttermilk was 1 cup to 1 Tbsp fresh lemon. So you will be 1/2 cup of the buttermilk mixture if the recipe calls for 1/2 cup 🙂 I hope that helps.

          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

      • MJ
        October 26, 2021

        I recently saw a suggestion on keeping bottoms of cupcake papers from being too greasy and that was to put one layer of uncooked rice at the bottom of the tin before putting the cupcake paper and adding the batter, then baking.

        Reply

      • Beatrice
        December 22, 2021

        Hello Natasha, can I have the measurements in grams. I usually don’t get the correct measurement when I measure in cups. Thanks

        Reply

        • Natashas Kitchen
          December 22, 2021

          Hi Beatrice! 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

  • 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

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