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.
Can the buttermilk be replaced with almond milk? What does the buttermilk do?
Hi Vanessa, I have tried it with the vinegar/milk substitute, but we like it better with buttermilk. The cupcake relies on it to rise. If you experiment please let me know how you like that
Hello from Auckland, New Zealand …I have to say tried your recipe and got the most perfect and softest vanilla cupcakes…making the next batch for the school fundraiser
I love that you’re making these for a school fundraiser! That’s so great
Can I use self raising flour?
Hi Caroline, without testing that I won’t be able to guess what other substitutions need to be made. If you experiment, please let me know how it goes. Keep in mind self-rising flour already has leavening so you would need to make some adjustments there.
Your walk thru of how to is missing adding the oil! We just put them in the oven without oil. Hopefully they are not a total write off.
Hi Mel, we have it listed on step four, “Add vanilla and oil and beat on medium speed (1 minute)” on the printable recipe and on step 4 above the photo showing us adding the vanilla to the mixing bowl. I hope that helps.
Hi Natasha, this is my go to recipe for vanilla cupcakes. Someone recently asked me to make 10 vanilla cupcakes, 10 red velvet, 10 chocolate cupcakes and 10 carrot cupcakes. I tested this recipe for the red velvet version and it came out great. Just added a tbsp of cocoa, 2.5ml red food colouring and 1/2 tsp white vinegar. Not sure how to make the carrot cupcakes using this recipe as my basis but will figure it out lol
I’d love to know how you like that! If you experiment please keep us posted!
So I tried the carrot cake version. I added 1tbsp orange zest, 225g carrots, 1/2 tsp cardamon and 1 tsp cinnamon. The client is allergic to nuts, so i left that out (I usually use toasted walnuts)
Hi
Terry again. How do I get 1/4 cup of cake flour? What is the flour:cornstarch ratio?
Hi Terry, here is our recipe for how to make cake flour. If you experiment with another, please let me know how you liked the recipe
Hi
What is the measurement for 1 1/4 cups cake flour?
Hi Terry, I’m not sure I understand the question. This recipe calls for 1 1/4 cups of flour. Are you looking for the metric measurement or weight?
I don’t have cake flour, so I wanted to know what is the 1/4 cup ratio with AP flour and cornstarch, please
Hi Terry, here is our recipe for how to make cake flour. If you experiment with another, please let me know how you liked the recipe.
Hi Terry, here is the tutorial for our homemade cake flour.
Can I make it vegan and into a cake? I know I can substitute the diary milk with soy or almond, but will omitting the egg affect the final outcome?
Hi Elaine, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe
I just made these with Bob’s red mill egg replacer and they were fabulous!! Impossible to tell that there is no egg in there.
That’s so great! Thank you for sharing that with us!
Hi Natasha
I have tried several recipes and all failed. So I am looking forward to trying this one. Could you tell me what is the measurement for flour and cornstarch for 1/4 cup cake flour, as it states in your recipe?
Thank you.
Soft, moist and smells so good! Thanks so much!
You’re welcome! I’m so happy you enjoyed it, Melody!
Can this same recipe be used for a cake also?
Hi Denise, I haven’t tested it as a cake before but several readers have. You’ll need to double the recipe and bake in two 9-inch cake pans. I can’t say exactly on the baking time without testing it myself or if it will work in a 9×13, and I don’t recall anyone giving those specifics. Bake for the time in the recipe, then test with a toothpick. If it’s wet, add 3 to 5 minute
Hi Natasha! The first time I made this recipe, it came out perfect! Moist and delicious!! Unfortunately, when I tried it again, it failed terribly. It overflowed on the cupcake tin in the middle of baking time then deflated and created a creater in the middle. I tried 3x but all failed. I don’t know what went wrong when I made it perfect the first time.
Hi Jenni, wow that is definitely not normal, but I am always happy to help troubleshoot. Did you bake 15 of them and fill them half full? If you overfill them and don’t give them room to rise, they can overflow. Also, if you filled them correctly, are you certain you didn’t switch the baking powder and baking soda measurements? Baking soda is much stronger than baking powder and that could cause a similar situation. I hope that helps for next time!
Can you use this recipe to make chocolate cupcakes by adding cocoa powder?
Hi Greg, I haven’t tested that 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.”
Hi Natasha! I love baking! I absolutely love the flavor of these cupcakes! I made them a handful of times, however I don’t know why the top comes out tacky (almost wet) to the touch. Completely cooked through though. I tried to experiment after original recipe did that twice and still can’t get them to be dry on top! Weird. Any suggestions?
Hi Anya, I’m more than happy to troubleshoot. Were you exact in your measurements? Did you use dry ingredient measuring cups for dry ingredients and liquid measuring cups for wet ingredients? I used a standard cupcake pan. Also, do you live in a high elevation area?
Hi Natasha. Yes I measured correctly and used standard lined cupcake pan. I live in Florida so high humidity.
I am wondering if I can use the same recipe for mini cupcakes? Do I need to change anything besides cooking time?
Hi Melissa, 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.
Amazing recipe. I tried this recipe and it came out delicious. You explained this recipe gently. Thanks for sharing.
You’re welcome! I’m so happy you enjoyed it!
I made these a couple times to adjust for high elevation (6300 ft). I found that if you add 1/4 cup extra cake flour they rise better and are a better consistency. So if you’re at high elevation I would recommend adding more flour. My biggest critique is that I feel the vanilla flavor is not very strong. It may because I added more flour for the elevation. My husband even said, “huh they don’t taste bad..they just don’t taste like anything.” We do like stronger flavors but that’s just our thoughts. Thanks for the recipe.
Thanks for sharing your advice on baking these cupcakes at high elevation. You can add a little more vanilla if you prefer more flavor.
Hello Natasha,
Your cupcakes are great, but I can bake only one 12 cake pan at a time. Could you adjust the recipe for 12 cupcakes?
Love the cake flour recipe!
Also, I would like to make this recipe in 8 1/2 x 2 1/2 round cake pan. Could you suggest temperature and baking time?
Hi Susan, you sure can! If you click Jump to Recipe that should take you to our printable option towards the bottom of the post where you can select and change the number of servings you would like to have.
Natasha, this is what I found after changing number of servings to 12.
I can change the decimals to grams (although you should included there), but 1.6 egg?
• 1 cups cake flour or Canadian all-purpose flour
• 1 tsp baking powder
• 0.4 tsp baking soda
• 0.4 tsp salt
• 1.6 large eggs room temperature
• 0.6 cup sugar
• 1.2 tsp pure vanilla extract
• 0.4 cup canola oil
• 0.4 cup buttermilk or plain kefir
Hi Susan, the scaling does have its limitations. You could weight the eggs and use what you need or use 2 small eggs and that would probably work fine.
How do I make these almond flavored?
Hi Laura, you might try almond extract.
Hi Laura, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe
Susan, you can always refrigerate remaining batter until the first batch is done. Just remember to cook your pan down before reusing!
I really want to try making this recipe but will I be able to use any other substitute for cake flour such as adding regular all-purpose flour and something else in?
Hi Tressa, here is our recipe for how to make cake flour. If you experiment with another, please let me know how you liked the recipe
Good morning, I’ve been reading a lot of the posts and it looks like this is the recipe I’ve been looking for. My son is getting married next fall and they asked me to make 120 wedding cupcakes. I was wondering if they freeze well.
Hi Elizabeth, I haven’t tried freezing them, but they should freeze well before adding the frosting.
Thank you, I’ll give it a try this week and freeze a few just to see how they turn out. By the way your site is wonderful. You explain things very well.
Thank you for that wonderful compliment!