Everyone loves cupcakes! This is the only vanilla cupcake recipe you will need. They are super easy to make and the texture is light, fluffy, and melt-in-your-mouth good.
Watch the video tutorial below and you will be a pro in no time. We love these with our Cupcake Frosting because a cupcake isn’t a cupcake without frosting.
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Watch Vanilla Cupcakes Video Tutorial!
These cupcakes are perfect for birthday parties and baby showers and they always disappear fast which is why I always make a double batch for gatherings. They are quick and easy to make and homemade cupcakes taste way better than boxed cupcake mix.
Ingredients for Vanilla Cupcakes:
This recipe makes exactly 12 cupcakes and requires simple ingredients: all-purpose flour, butter, sugar, eggs, buttermilk, baking powder, salt and vanilla. The combination of softened butter and buttermilk creates an amazingly soft cupcake crumb that just melts in your mouth. Also, if you haven’t tried our (2-ingredient) Homemade Vanilla Extract, it will take your baked goods to the next level.
How to Make Vanilla Cupcakes:
These cupcakes are easy to master and you will be making bakery-quality cupcakes in no time.
- In a medium bowl, whisk together dry ingredients: flour, baking powder, and salt.
- In a second bowl (or bowl of your stand mixer), beat together softened butter and sugar on medium-high speed 5 minutes until thick and fluffy.
- Beat in eggs 1 at a time, mixing to incorporate with each egg then blend in vanilla and scrape down the bowl.
- Reduce mixer to medium speed and add the flour in thirds, alternating with adding the 1/2 cup buttermilk and beating well between additions.
- Pour batter into 12 lined muffin tins, filling 2/3 full. Bake in the center of the oven at 350˚F for 20-23 minutes, or until a toothpick inserted into the center comes out clean. Let cool 5 minutes in the pan then remove cupcakes to a wire rack to cool completely.
Tips for the BEST Cupcakes:
- Room Temperature Ingredients – eggs, buttermilk and butter must be at room temperature to keep your batter an even consistency.
- Alternate Adding Flour and Buttermilk – this keeps the mixture uniform and well blended. If you add in all of the flour or buttermilk at once, it can saturate the creamed butter and cause the mixture to separate. Mix well between each addition.
- Measure Correctly – be sure to use the proper measuring cups for wet and dry ingredients. Watch our video on measuring ingredients to ensure great results every time.
- Don’t Overfill – Fill cupcake liners 2/3 full or they will overflow and cause a muffin top. If you divide evenly between 12 cupcakes, you should have exactly enough batter. A trigger release Ice Cream Scoop makes portioning easier.
How to Decorate Cupcakes:
Once your cupcakes are cooled to room temperature, it’s time to decorate. This is a great vanilla cupcake base for just about any kind of frosting and toppings. We pipe frosting on with a pastry bag and our favorite Wilton 1M Tip. We have so many frosting options so pick your craving:
- Vanilla Cupcake Frosting – our go-to cupcake frosting
- Swiss Meringue Buttercream – well worth the extra effort
- Chocolate Cream Cheese Frosting – whipped and decadent
- Blackberry Frosting – you’ll love the flavor and color
Common Questions:
Can I Make Cupcakes Ahead? Once cupcakes are at room temperature, cover and keep at room temperature overnight or refrigerate if storing for longer. After cupcakes are frosted, refrigerate until ready to serve. Cupcakes are great served chilled or at room temperature because they don’t harden with refrigeration.
Can I Use This Batter to Make a Cake? 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.
More Cupcake Recipes:
Who can resist a cupcake? They’re just so cute and easy to love. We enjoy getting creative with cupcakes and they are one of the easiest desserts to make. These are our top-rated cupcake recipes:
- Moist Chocolate Cupcakes – this is a great base and so easy
- Pumpkin Cupcakes – with a marshmallow-soft frosting
- Honey Cupcakes – with a cherry filling
- Dark Chocolate Cupcakes – with white chocolate frosting
Perfect Vanilla Cupcake Recipe
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1/2 cup buttermilk, or plain kefir, room temperature
Instructions
- Preheat the oven to 350°F and line a cupcake/muffin pan with cupcake liners.
- 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.
- 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.
- Add eggs one at a time, beating well with each addition then scrape down the bowl. Add 2 tsp vanilla and beat to combine.
- 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, and don't overmix. Divide the batter evenly into a 12-count lined muffin or cupcake pan, filling 2/3 full.
- 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 Per Serving
Filed Under
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.
I love this recipe so much!! I’ve been looking for the perfect vanilla cupcake recipe and I found it! The only thing I’ll do next time is add a tablespoon more of sugar for a little more flavor, but other than that its amazing! Thanks so much for sharing!
– Megan (14)
Hi Megan! I’m so happy you liked the recipe and thank you for sharing your awesome review 🙂
Hi Natasha,
I was wondering would it be okay if I used your recipe to make a vanilla cupcake tutorial video on my YouTube channel? I’ve just started making videos and I really love your recipe. It’s simple, the ingredients are easily available and its absolutely delicious! Perfect, light and fluffy cupcake recipes are not easy to find, and this one is defiantly the best! Please let me know if it’s ok to make a video using your recipe, and I will give you full credit for the recipe. Thanks xx
-Preet Thakurani, 14 years old.
Thank you for asking, that would be totally fine and I would love to see the video once you post it 😀.
Hey!! I had made these cupcakes last month n dey turned out yum.. Wanted to mk orange cupcakes.. Can I substitute buttermilk wid orange juice??? Plz reply
Hi Fareen, I’m so glad you liked the recipe. Since baking is so much a science, I really hesitate to guess if orange juice would work since I don’t know how it will affect the recipe. Buttermilk activates the baking soda and I’m not sure if orange juice would work the same way. If you do end up testing it, let me know how it goes 🙂
HI! Just made these cupcakes and had wonderful results. I just noticed my first batch is sticking to the liner…any tips on preventing that with out them being to greasy?
Hi Hayley, I’m so glad you liked the cupcakes :). I haven’t had that experience with sticking to the liner. Did you use less oil than the recipe calls for?
Just what I was looking for! The cupcake was perfect, from texture to flavor. I’m whipping up a buttercream frosting right now. Thank you!
Whitney, thank you for such a nice review on the cupcakes and you are welcome 😀.
Hi!
I’m a novice baker. Came across your recipe. Looks great. Was wondering if I wanted to make it sweeter would I have to make any other adjustments?
Thanks
Swats
I Swati, you could add a couple Tablespoons of sugar without having to change anything else.
Hi! I just tried this recipe and it is absolutely amazing. Just a few questions to ask.
How do you ensure that the top of your cupcake is well rounded? My ones seems to just rise mostly in the middle.
Instead of making cupcakes with this recipe,is it possible to make a cake instead?
I will be honoured if you can answer my questions,thanks in advance.
Once again,amazing recipe.
Hi Jeremy :). It may help to sift the dry ingredients. I’m not sure what else could be causing unevenly rounded tops. I hope that helps! 🙂
Made this cupcakes and they are excellent. My kids and other family members love it. They usually don’t like sweet things but sure love these cupcakes. The sweetness is just right. Thanks for sharing this wonderful recipe. Will make it again.
Unfortunately, I was not happy with this recipe; although the texture was very nice, the cake did not have much flavor. It was not sweet enough and it could have used more vanilla. I will try using half butter next time and add more sugar and vanilla. My buttercream frosting actually saved these cupcakes.
Hi Dawn, 1 1/2 tsp should have been enough to add vanilla flavor. Did you use real vanilla extract? Also, you could add more sugar I suppose, but I typically don’t like my cakes and cupcakes to be overly sweet. I don’t feel as guilty indulging in one 🙂
These were very disappointing! Very upset that mine didn’t turn out. Followed the recipe step-by-step but they just didn’t taste quite right
Hi Sydney, I am happy to help troubleshoot. Can you give me a little more details on what they tasted like? Is it possible you flipped the baking soda and baking powder – It’s hard to say what could have gone wrong without a little more info.
Making these cupcakes tomorrow but I was wondering if you can freeze them?
Tasha, I’ve never tried but I imagine you could before frosting them.
Hi Natasha! This recipe was on the money. I made these vanilla cupcakes tonight and indeed they were perfect. Soft, yet not crumbly and tasted great. I also used your cake flour recipe along with my own buttermilk using your tip of adding 1/2 tsp. of lemon juice to regular milk. My hubby and 7yr old son thoroughly enjoyed their cupcake for dessert…thank you!
That’s just awesome! Thank you so much for sharing that with me 🙂
Hello,
I only have all-purpose flour so would you suggest sifting it to hopefully get a little bit of a softer cupcake?
Hi Tineke, if you have all purpose flour and cornstarch, you can very easily make your own cake flour: https://natashaskitchen.com/2014/11/01/how-to-make-cake-flour-video-tutorial/.
Hi, may I know if I can use regular milk and use butter separately? Because I’m pretty sure you’ll need butter to make cupcakes but they don’t sell butter milk in my country. Please do reply!
Buttermilk isn’t actually milk and butter. You can make your own buttermilk with 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add it to the milk then set aside for 5 minutes before using.
I really looking for a perfect vanilla cupcake, if I don’t have canola olive, can I use vegetable oil?
Hi Sharon, yes a vegetable oil will work.
Hi Natasha I made these cupcakes n came out perfect. Thanks for the recipe. Can we use the same recipe to make 8″ or 9″ cakes?
Hi Saptha, I haven’t tried it as a cake but from reader comments and the original recipe developer, you can double the recipe and make a 2-layer 8 or 9″ cake. 🙂
Hi! What about the temperature of oven for cake? Preheated and how many minutes to bake. Thanks alot!
Hi Aloe, I haven’t tried it as a cake, but it should be the same as for the cupcakes.
Hi Natasha I I did them with fresh strawberrys, cut lengthwise into quaters.
Since I was using a 12 hole muffin tin, I quatered 6 strawberrys, and put 2 pieces into each muffin hole after I already poured it into the tin. They turned out perfect, but with a strawberry surprise! They taste really nice but they took about 25-30 minutes in the oven, any idea why? Maybe because I put too much batter as I used a 12 hole muffin tin?
Thanks!
Hi Ana! Thank you so much for sharing that with me! They would take longer to bake if you filled them more than recommended. It also could have something do with with the fruit, but more likely overfilling. Thanks again!
Hi Natasha, I am going to do the muffins today with the strawberries, but how much do you think I should add if I cut them up in quarters lengthwise.
Thanks!
Ana, I haven’t experimented with adding fruit so can’t tell you the amount. You’ll have to do some testing, but I won’t add more than 1 cup. Let me know how they turn out.
Best cupcake recipe ever!! My entire family loved it. Super soft & Moist. Thanks for the superb receipe.. definitely a keeper!!
Thank you for the great review, I’m so glad you liked them 😃.
What sugarto use? I baked these Monday but they didn’t come out as moist and fluffy. I was using raw brown sugar. Please help
I haven’t tried raw brown sugar but I think as with most of the cakes and baked goods I have posted, granulated white sugar works best since raw sugar tends to have coarser granules. If everything else was exactly the same as in the recipe, I’d say the likely culprit was the brown sugar.
Hi Natasha,
i have done your cupcakes a few times and they’re great! But every time i don’t do it with the frosting. Would you suggest putting just a normal icing (with powderd sugar etc) And also, would it be ok to put strawberrys in the batter with out it changing the cake itself? One last thing, it seems when i do these the batter is not thin, but its not to heavy either. Any reason why it would go wrong? and im pretty sure its not the measuring.
Thanks so much for your AMAZING recipe!
Hi Ana! Are you using liquid measuring cups for liquid ingredients and dry measuring cups for dry ingredients? Without being there, it’s hard to say why else it would be thicker. Anyways, I’m glad you love the recipe :). If it’s working out, I wouldn’t worry about it. As far as a glaze,… hmmm… you could try the one form my cinnamon rolls: https://natashaskitchen.com/2014/04/22/cinnamon-rolls-with-salted-maple-glaze/ or even better, make a chocolate ganache and spread it once it’s cooled at room temp and thickened. You could also whip it for 45 seconds on high speed once it’s at room temp and it turns into a way easy chocolate whipped cream that would taste delicious over these cupcakes. https://natashaskitchen.com/2014/03/26/perfect-chocolate-ganache-how-to-glaze-a-cake/
I haven’t tried strawberries so I’m not sure. I imagine it would work. If you try it, let me know how it goes 🙂
Thank you so much! Big help, now that I look back, I remember that I have been measuring liquid ingredients in dry measuring cups.I also would definitely try the strawberrys very soon
Thanks!
I made these cupcakes and they were wonderful. So light and airy. I was wondering if instead of making cupcakes, could I pour the batter into a cake tin and bake it as a cake? Would it turn out well? How long would I need to bake it for?
Also, I added milk instead of buttermilk, totally great.
I’m so happy you loved the recipe! 🙂 I haven’t tried it but according to the original author, you can double the recipe and make a 2-layer 9″ cake. If you try it, do let me know how it worked out 🙂
I made a single layer 8″ round cake following this recipe exactly. OMG !! The cake was just phenomenal!! Thank you so much Natasha as this recipe brings magic in kitchen every time 😁😁😄 I have been using this recipe to make lemon cake (with lemon zest) and Boston Cream Pie…
💖 from Bangladesh
Thank you so much for sharing that. I’ll have to try that too 😁.