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.
Hii Natasha
Firstly your cupcake recipe looks so delicious and I wanted to make them for my sons birthday but couldn’t seem to find buttermilk in our country do you recommend any other substitutes? or is it okay if I use white vinegar and milk to make my own?
Hi Liza, 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.
Natasha im so impressed with this recipe Girl it was a total success!!!! and what i did, I baked two batches and in the second batch i separated it and put different colours perfect!!!!! Thank You!!!
That is so awesome! I’m glad you enjoyed these cupcakes.
The BEST cupcake recipe. Thank you.
Thank you so much for your lovely comment, Maria!
Hi, this is most definitely the perfect cupcake recipe. This is my go to recipe for every occasion. Just one question, I need to make 5 dozen cupcakes for a charity event and I want to know if I can double recipe. Thanks.
Hi Nirasha, Thank you for the wonderful review. I’m so glad you love the cupcakes! I always make these as a single batch, but I think it would work to do a double batch as long as you could bake them all at once, otherwise, if baking one batch at a time, I would make the batches separately so the batter isn’t sitting for that long before it goes into the oven.
the best cupcakes recipe ever!!
I’m so glad you enjoyed it!
Good Morning, I was wondering if you’ve tried doubling this recipe? I need more than 12, wondered if I could double it or it would be better to make 2 separate batches. Thanks for your time.
Hi Rebecca, that should work to double if you can bake them all at the same time. If the batter will be sitting for awhile while the first batch bakes, I would recommend making a single batch at a time.
In your cupcake recipe do you suggest lite or regular buttermilk. Please specify. Thanks
We used regular buttermilk!
Hello Hina, either should work fine. I hope you love this recipe!
I love Natasha’s videos and have really loved the other recipes I’ve tried of hers. But I tried out these vanilla cupcakes yesterday and was disappointed. I measured out all my ingredients and followed the recipe exactly. Although the taste was fine, I felt the texture was a bit heavy. I had hoped these would be light and fluffy. But they weren’t light at all. I made a Swiss meringue buttercream to top them. The cupcakes tasted ok, But I would not make them again. That being said, her individual Pavlovas are perfect! I’ve made well over 100 of them! But I had to give my honest review for these cupcakes. I’m still a big fan of her content and other recipes. But will look for a different white cupcake recipe next time.
Hi Paulette, these are normally very fluffy, lighty and airy. I wonder if it might have been due to the way flour is measured. If you push the measuring cup into the flour bin, it would cause it to be compacted and you’ll get 25% too much flour. Also, you might check that your leavening is active and still working.
Hi Paulette, these are normally very fluffy, light and airy. I wonder if it might have been due to the way flour is measured. If you push the measuring cup into the flour bin, it would cause it to be compacted and you’ll get 25% too much flour. Also, you might check that your leavening is active and still working.
Hi! Can I substitute the AP flour for cake flour? Can I also substitute the butter for margarine?
Thanks
Hi Mariah, these already have a very soft crumb – they might be overly soft with cake flour. I haven’t tested both ingredients that you mentioned with this particular cupcake though.
I tried the vanilla cupcakes recipe but it turned out too dry for me Not sure where it went wrong. i did same as shown here. So disappointing,at-least butter cream frosting turned good
Hi Sri, I’m glad you enjoyed the cupcake frosting. It sounds like the cupcakes may have been overbaked (that is the usual culprit for dry cupcakes). Also, make sure they aren’t baked on convection settings.
Could I leave out the yolk and add only egg whites, with 1 extra maybe? This was really yummy but looking for a more white cake!
Hi Ashley, I haven’t tested it that way, so I can’t say for sure how it will affect the recipe. I hesitate to recommend it though, since in general, yolks add fat and moisture to baked goods and help to create a smoother batter.
Sorry if this is a repeat, but I didn’t see my review after I submitted. Couldn’t pass up a review for such a great recipe. My child who normally passes up desserts had FOUR cupcakes. Thanks so much for the recipe! It’s amazing!
Wow, so great to hear that, Marie. I’m glad that your child loved these cupcakes!
Thank you so much for sharing this AMAZING recipe! It was such a huge hit. I made it for my twins’ birthday. The sweet tooth ate 2.5 and the one who normally passes up on desserts (I know! Who does that!?) ate 4!
Wow, that makes me so happy! Thank you so much for your awesome feedback, Marie.
What can I use in place of 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.
this recipe was amazing
Thank you Jill!
Best cupcake ever tasted family loved it!
Thank you! I’m glad your family lobed these cupackes.
Hi Natasha.
Is it possible to convert this recipe from cups to grams?
You surely can, in the recipe, click on Jump to recipe then click Metric to convert it into grams
This recipe is great! A little sweeter than some others like another commenter mentioned, but when I saw the amazing fluffy consistency of the batter I knew the texture of the baked cupcake would be good and it was.. I was impressed! Mine were fully baked in 20 minutes. I will be saving this recipe for future use. Yum!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Delicious! So light and fluffy! I was skeptical because they didn’t rise much but they are delicious.
Hi Emily, I’m happy to hear that you loved the end result. Thanks for your awesome review!
Can someone please provide me with the old recipe? I’ve tried looking it up but can’t seem to find it. I’ve been making these cupcakes for years, they were my go to for all occasions – my family loved them! I tried the new recipe last night and we didn’t like them. They knew something changed!
Thank you in advance!
Hello Natasha. The best way to look at old versions of a recipe is to go to this site and paste the url of the recipe in the search bar. I hope that helps!
Hi Natasha! In your opinion would these cupcakes stay fresh, if I made it 3 days ahead of an event.Thank you!
Hi Amrita, you could freeze or refrigerate them. If it’s up to 3 days, I would cover and store in the refrigerator.