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.
Hi Natasha. I tried making these cupcakes many times but it always comes out packed and dense. I’m not able to get the fluffy texture like yours. I notice the batter start slightly watery when I add eggs. I’m also not sure whether I’m beating the butter and sugar to the correct texture. I beat the sugar and butter for about 1 min on low speed. Is that enough to achieve thick and fluffy? I tried to beat it for 5 mins and batter became slightly watery. Please help.
Hi Cheryl, I highly recommend watching the video to see the consistency and how it turns out. Also, are you using large eggs? Not extra large?
I used large eggs. The weight of the egg is 56g-57g. I watched the video many times and the difference between mine and your video is the butter and sugar. Is it normal for the butter and sugar to be slightly watery in the beginning? Will it change to thick and fluffy later?
Hi Cheryl, yes, it gets fluffier as they beat together.
I would say your butter might be too soft. It use to happen to me, quite often actually as I live in the tropics. However, not anymore. The butter should be around 21 degrees celsius or to touch, it should leave a slight dent. This way when butter and sugar are mixed together, you will get a fluffy mixture. Good luck!
Hi Shailaja. Thanks for the advice. My butter is at room temperature. It leaves a small dent when I press it but it still retains its shape. Everytime when I beat the butter and sugar together it always turns slightly watery even for a few seconds. I’ll try it again with longer mixing time.
Hey, I’ve been making eggless cupcakes for a while now but wanted to try the egg one. This was the easiest recipe I could find and so well explained. I really enjoyed following this recipe and making the cupcakes. They turned out amazing, soft, moist like a little cloud. Loved it!
That’s just awesome! Thank you for sharing your wonderful review! I’m so happy you discovered our blog.
Delicious end result. I was worried I’d done something wrong because it’s not like any cupcake batter I’ve ever worked with before, very thick! I kept up with it and they are terrific. Light,fluffy & just sweet enough. I used one less egg and about a quarter cup less flour and still got 36 cupcakes! Thanks Natasha!
I’m glad the results were great, Robyn. Thanks for sharing your great review with us!
I made these for my mom and step mom’s anniversary and we all loved them! My stepmom has requested this recipe as a two-layer birthday cake. Since this makes 12 I know enough to double the recipe and split the batter into two pans. If I were to do this do you think this would bake properly and how long do you think I should bake it for at 350º? I love your recipes by the way! Your creampuffs are my favourite!
Hi Sophia, you can definitely make this as a cake. In fact, I have a vanilla cake recipe too.
Hey Natasha,
I can only find light cultured or reduced fat cultured buttermilk, is that ok?
Hi Sue, I haven’t tested with that specific kind, but it may work. If you experiment, let me know how you liked the recipe.
I made these cupcakes yesterday night and they these turned out amazing. I used a stand mixer since I don’t have a hand mixer so I had to scrape the bowl and the whisk attachment which made the process longer but I recommend these cupcakes. They are 5 stars. This is my 2nd time making cupcakes and the last recipe was good but this is much better.
I also wanted to know if you scoop 1/4 cup of batter into each liner? I wanted to order the scoop you use but the link you put down sent me to a hand mixer instead of the scoop. Anyways I love your channel.
Yay, thanks for your perfect rating. I’m happy to know that these cupcakes were a hit!
I also wanted to know if you scoop 1/4 cup of batter into each liner? I wanted to order the scoop you use but the link you put down sent me to a hand mixer instead of the scoop. Anyways I love your channel.
Hi Hemna, can find our favorite kitchen tools in our Amazon Affiliate Shop HERE. 1/4 cup sounds about right.
Thank you so much.
In the video, how long can the frosting stay in the fridge for?
Hi Cuimin, You can store in the fridge frosted or unfrosted for 2-3 days for maximum freshness but keep them covered so they won’t absorb odors from other foods.
Hi!
I made these 3x followed the instructions exactly and they are just not the same as your old recipe. I’m not sure why you decided to change a good thing, i noticed from the comments I’m not the only one disappointed. That OLD recipe was truly the best, with vegetable oil and all 🙂
Hi Sammi, many people struggled with the two types of leavening and I suspect people switched them by mistake, but we only update recipes when we feel it is a significant improvement. You might watch the video to see where things started to look different which may help troubleshoot.
Hi Natasha i’m thinking of trying this out i don’t have the following
Baking powder
Vanilla
Electric whisk
cupcake pan but i have reular pan and i can put the cupcake mix on it
could i still make it i don’t want to waste my flour so without hose ingredients will it still be good
Hi Navia, you can use a handheld whisk, but I would not suggest making this without baking powder and vanilla.
Hi i bought an electric whisk baking powder and cupcake pan still no vanilla can i make it now
Hi Navia, I would suggest using a different extract at least, otherwise, it would not taste like a vanilla cupcake and would be a little bland.
Natasha my vanilla extract just got delivered i’m going to try it later today also some people say sour cream makes it soft should i use it?
THat’s so great! I hope you love this recipe! I haven’t tried that modification, so I can’t really say how that would affect the recipe. They always turn out fluffy and soft without needing sour cream. I’m curious, though, how the sour cream works out for you.
I’ve made this new version as well as the old and really prefer the old version so much more. When I first made the new version I hadn’t realized you changed the recipe. The batter was so much thicker (because of the butter instead of the canola oil?)and the cupcakes weren’t as light and fluffy. I have since tried to remember/recreate the old recipe.
Hi Jennifer, we only update when we feel it is a significant improvement. I highly recommend making the recipe as written without any modifications or substitutions. These have a softer crumb than the original.
Hey there, I was watching your video on mixing the ingredients and you added a half of a stick of softened butter to the sugar, but your recipe calls for a half of a cup? Could you clarify? My batter seemed really runny and I’m going to try them again?
Hi Vickie, we used 1/2 a cup of butter which is equal to 8 Tbsp of butter.
Hi Natasha, saw your video on YouTube last night and just made my batch of cupcakes. This will be my go-to recipe from now on. Amazing cupcakes. Thanks so much 😋😋
You’re welcome, Gillian! I’m so happy you enjoyed that!
Can you please add a link to the old recepie? I loved it so much!
Hi Julia, this is the updated and improved version. We only update recipes when we feel they are significantly better and this definitely is. The texture turns out so fluffy, soft, and phenomenal. I hope it becomes your new favorite.
Ever since I found this cupcake recipe, it has been my go-to! They’re absolutely delicious and soft on the inside but a bit crunchy on the outside. Absolutely love it! Thank you so much!!!!
Thank you for that wonderful compliment, Helena! I’m so glad you enjoyed this recipe.
Wanted to make your vanilla cup cakes please can you tell me with what can I substitute the eggs
Waiting for your reply
Thanks
Hi Muneeza, I haven’t tried these without eggs so I can’t speak to that. I do have a great egg-free chocolate cupcake recipe as well as chocolate cake.
Would these cupcakes be okay to freeze?
Hi Shannon, you could freeze or refrigerate them. If it’s up to 3 days, I would cover and store it in the refrigerator.
Made these tonight and halved the recipe to make 6 cupcakes and they turned out great! Soft, moist and delicious!
Halving the recipe worked, but I did need to scrape the bowl of my mixer a lot.
Thanks for the recipe!
Hello Rachel, I’m glad it was a success! Thanks for your great comments and review!
Hi, I had made these cupcakes today. I followed the recipe exactly, and watched the video as well. My cupcakes were pound cake like, and were pretty dense. I measured the ingredients properly (flour was fluffed and then measured). Would u know where I went wrong?
Hi Melina, did you change anything about the recipe? Also, did you possibly over-bake? I’ve had them taste denser and almost cornbread-like once when I over-baked. Also, do not tap the flour down in the measuring cup. I hope that helps; it’s hard to say without being there.
hi – does this double well? Making them in the morning !
jacqui.
Hi Jacqui, 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.
Can I use milk instead 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.
These cupcakes were a hit and SO moist. The only thing I changed is I added 1 tbsp of canola oil together with the butter as oil together with butter always makes cakes etc. extremely moist.
So good to know that you loved it! Thanks for your great review, Mary, and for sharing the substitute ingredient that you used.
Hi Natasha,
Is there any way to omit the egg yolks from this recipe in order to make cupcakes that are less yellow? Would I need to add something to make up for the missing yolks such as oil or more buttermilk?
Hi Corey, great question. I haven’t tested it that way, so I can’t say 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.