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 made this recipe and the cupcakes came out perfect looking but they had a cornbread taste. Is there something I could’ve done wrong to make them taste like that. I followed recipe to the t.
Hmmm…. I’m not sure why they would taste like corn bread. Did you changer anything about the recipe – did you use a different kind of flour possibly?
I actually used all purpose flour but I found on another site that you can make cake flour by taking out 2 tbs of flour and adding in 2lbs corn starch. I have never tried using this method but was in a bind. Could that have done it
I make my own cake flour all the time using that same method except you have to sift it about 4 times to distribute the corn starch. Did you sift the two together?
No
Do The Us and Australia have different cup sizes?
1 cup of flour in US is 128 grams. I hope that’s helpful!
The cupcake taste good but not moist. I was using Australia measuring cup and the result my batter was thicker (you mentioned the batter should be thin). Should I add more oil and buttermilk for next try?
Thanks
Hi Rosi, you might just try less flour. What is the difference between the Australian measuring cup and US?
I used this recipe to make some of my raspberry cupcakes, and this is my new go to vanilla cupcake! It’s so moist and delicious, using this for EVERYTHING now.
I’m so happy to hear you’ve found a new favorite :). That’s awesome!
So so soooo….yummy and soft…perfect recipe…
I’m so glad to hear you enjoyed the cupcakes! 🙂
Can I make it milk instead of buttermilk?
Umm and can I use something else bedsides canola oil?
An extra light olive oil would work fine.
You can make your own buttermilk using milk (see notes above) but you need the acidity for the recipe to work. It won’t work with plain milk.
can i use all purpose flour?
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: https://natashaskitchen.com/2014/11/01/how-to-make-cake-flour-video-tutorial/
Going to be making these in my culinary class tomorrow!!
I hope you get an A++ 🙂
My husband’s new favorite cupcake and he is a chocolate lover
I’m so happy he enjoyed that. Thank you for sharing that with us!
I baked it, It was great!
Thank you so much for sharing your recipe!
I’m so happy you loved the recipe. Thank you so much for the wonderful review! 🙂
I’ll be giving these a try today! I will let you know!
I hope you love them! 🙂
Can I make this a day before an event without it turning dry? Thanks.
Yes you can, they will be just as good. Just cover and refrigerate. For the best results leave it at room temperature for 30 minutes before serving. Hope this helps 😄.
Can you modify it by adding fruits? Would it still taste good?
What did you have in mind? Bits of fruit? I think that could work as long as you don’t go over board ?. Another idea is stuffing the cupcake with fruit which can b done after it is baked as shown here.
THANKKKKS!
For my oven, it need about 20 minutes to bake well, but the muffin taste really good even I used less sugar. Thank you for the recipe.
You are welcome Lucy 😀. It’s good to know that the recipe works great with less sugar.
Wow I have never heard of that happening before. Are you sure you did not mix up your baking soda and baking powder? Did you measure all the ingredients precisely?
Incredible! Thank you so much!!!
I’m so happy you enjoyed the recipe! Thanks Sarah 🙂
Fabulous, easy recipe! Best cupcakes I’ve ever made lol. Thank you!!
I’m so happy to hear that! thank you so much for the awesome review 🙂
Terrific recipe. Light and flavorful! I took them to an event and they were a hit
That’s awesome! Thank you for the great review 🙂
Can you double the recipe with no adjustments?
Thank you
I would suggest making it one batch at a time since you don’t want the batter to sit out while waiting for the first batch to bake.
I just made these. They are delicious, and have a beautiful golden shade. Just perfect!
Thank you for the great review! 🙂
Can I make this into a sheet cake as well?
I haven’t tried but others have reported good results putting this recipe into a 9″ cake pan. You might need to double the recipe to make it into a sheet cake.