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.
has anyone used the butter milk substitute!? will it hurt the cupcakes?
I used it when I didn’t have buttermilk and it worked 🙂
This recipe worked well for me, I added a packet of vanilla instant pudding that really added something. Definitely keeping this recipe on hand:)
Thank you for the good report Sara :).
I read some of the comments on these cupcakes and it kind of hurt my feelings! Lol. I have made these cupcakes numerous of times (with the frosting) and they taste amazing every single time. So, I want to say thank you for the recipe and thank you for introducing me to Glorious Treats! 🙂 Will be making these in the future again!
Thank you Oksana; you’re so sweet 🙂 I love these too. My favorite vanilla cupcakes; turn out perfect every time! If you like these, try the chocolate cupcakes (they are amazing with the vanilla frosting too!!)
I wanted to make home made cupcakes to take to a friends party so my son has a safe peanut free dessert.. After 2 attempts at a red velvet recipe my cupcakes were dry and dense. These vanilla cupcakes were light and tasty!! I used a mascapone icing recipe which was great
I’m so glad you enjoyed these and found them light and tasty. It’s definitely my favorite vanilla cupcake. If you like these, make sure to check out the chocolate cupcakes. They are also moist and fluffy at the same time and so tasty and they are egg free and peanut free if you use the mascarpone icing.
Can you double this recipe with the same result?
Yes, I do it often 🙂
Hi Natasha, can I use a regular hand mixer with this recipe?
Absolutely!
I made these for my son’s 2nd birthday and they were the best. I love how fluffy and delicious they were. Thanks for the recipe.
You are welcome Lucy, I’m glad you like them :).
I tried these cupcakes for the first time today and I have to say I loved that it was super easy to follow but mine turned out pretty dry.. I used American All Purpose flour, vegetable oil and I had to do the milk ( which was lactose free) and lemon juice.. I am lactose intolerant : ) So I really can’t say that they aren’t moist when you use Canadian flour, buttermilk and the proper oil! They had a wonderful flavor but the were pretty dense.
I used regular all purpose flour also; I wonder if it’s because of the milk? Anyway, I’m glad it still tasted good!!
I was looking for a great vanilla cupcake recipe and I don’t plan to look any further. This is perfect.
Great, I’m glad you like the recipe Ryan :).
These cupcakes were absolutely delicious! I made them for my son’s 2nd birthday and everybody loved them!
One question, has anyone tried doing a 1/4 sheet cake with them? I want to try the same batter in a cake but don’t know what temperature to use and for how long.
Do you mean 1/4″ thick, like a cookie sheet or a 9×13 cake pan?
a 9×13 cake pan
Has anyone tried a 9×13 with this???
Hi Natasha.. I am living in The US .. Are the measuring cups different here? I love the cupcake recipes with buttermilk.
I don’t know what other measurements you would be using?? I also live in the U.S. and a cup should always be the same.
So i’m gonno make it right now !! Why not? Thaks a lot for the quick answers by the way …
I am eating these as I type and they are delicious! I added some lemon zest and made a simple lemon syrup to dunk then in as I had no frosting ingredients in the house (and these were an emergency sweet treat bake). The best cupcakes ever! Spasiba!
Wow that sounds amazing. The lemon zest went into the batter, right?
Right into the batter, yep. I have to make a new batch now for my sister she is crazy about them
I just baked these cupcakes. Wow! They were ethereal! Exactly what I was looking for. Thank you for the recipe. I must also add, I really enjoy your blog. All your recipes look lovely.
Thank you Tanya, I’m glad you like them and hope that you will find many more favorites :).
Oh yeah, and how many cupcakes does this recipe make?
15 cupcakes 🙂 I know it’s an odd #, but it works. My sister tried making it in a 12 muffin pan and they kind of ran into each other. I guess more is better!
I just tried this recipe and .. THEY ARE THE BEST VANILLA CUPCAKES EVER! This is permanently my new favorite and I look forward to your future recipes. What I don’t like is how fast they disappear in my stomach.. 🙂
Yeah; don’t you just hate that? 🙂 I’m glad you enjoyed the recipe so much!
Yeah; don’t you just hate that? 🙂 I’m glad you enjoyed the recipe so much!
Can you make these cupcakes a day or two ahead? and if yes, how would you store them? Thanks!
Yes, just store them in the fridge until ready to use. You can even frost them with the frosting I have linked in this recipe a day or two ahead 🙂
I made these cupcakes (with your frosting) with my 3 year old! we both enjoyed the process of making and decorating them! Thanks again!
I love getting my 3 year old son involved as well, and he loves it. Its funny to hear him talk about baking powder and cilantro :D.
Do you have to use canola oil ? Or does it matter what oil. And can you work around just using baking powder
There are options! (I love options), as I wrote in the ingredients list: 1/2 cup canola oil (vegetable or extra light olive oil also work)
I found them to taste a little eggie…I used 2 egg whites and 1 yolk and it toned it down for me…great recipe using oil …filling mine with Alcohol infused home made pudding for cupcake shots : )
Yes, these cupcakes are really fluffy. Unfortunately after I baked them they had a funny smell I guess from the baking soda, so I had to make a new batch of cupcakes without adding baking soda to the recipe.
I’ve never tasted baking soda in this recipe and you are the first to mention it. I hate to ask, but did you by chance do 1/2 Tbsp instead of a tsp? 😉 How did it turn out without the baking soda?