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! I plan on making these for my daughters birthday party and was wondering if you’ve ever tried swapping out the sugar for maple syrup? I try to stick to maple syrup in my recipes but I know sometimes it doesn’t always work as a good substitute. Thanks in advance!
Hello Jen, I honestly haven’t tried using maple syrup to advise. If you do an experiment, please share with us how it goes.
HI Natasha, I’ve been following you since you started, it’s been a long time. Let me just say that i love your recipes & your testimony. I truly enjoy your desserts because I have sweet tooth. Do you think it’d be possible to include conversion to metric system in your recipes? Thank you & God bless
Hi Sally! I’m so glad you’re enjoying my blog :). If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.
Hi Natasha!
Wonder if you can tell me if your cupcake recipe has a dome? Even a teeny one? I’m tired of flat cupcakes and your recipe was recommended. Thank you!
Hi Paula, they have a slight dome. I have photos of the cupcakes not frosted in the recipe. I recommend using those for reference.
I made these cupcakes yesterday for a party at my daughter’s school. Yes, they all got beautiful same dome.
That’s just awesome! Thank you for sharing your wonderful review, Wajiha!
I need to perfect this recipe for high altitude. I have tried twice now, adding extra eggs, butter, etc but they are STILL dry and not as flavorful as I’d like. I will try again however!!
I live at 7000′ so if anyone has had success at this altitude please let me know.
Hi Gina, I hope this high-altitude link is helpful.
I actually loved the old recipe and still have it… can you tell me the cooking time for the old recipe please?
I did try the new recipe but it was very dense, even without being over mixed. Maybe I’m old school!
Hi Lauren, 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!
I’m being curious to see the old recipe too. Can u share the url of old recipe?
Hi Wajiha, just as above, to see 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!
I had the same experience. What’s the old recipe?
Hey Chin, 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!
Made this evening with my son and turned out amazing I did reduce the sugar a tad and I didn’t have buttermilk but used the milk and vinegar substitute and also used cake flour I then used a plain vanilla glaze on top with sprinkles. Thank you for sharing this recipe I’ll definitely be making this in the future!
Hello Farzana, that sounds awesome! Thank you for sharing that with us.
Hi. If I want to make 24 cupcakes, do I just double each ingredient or should I make 2 separate batches?
Hi Mel you can double the recipe. If doubling the recipe, I would recommend using the same ingredients without substitutions, otherwise, it’s a guessing game and needs testing.
Hi Natasha made this cupcakes bit yours turn yellow and mines didn’t at the end I realized I put bleached all purpose flour instead of all purpose flour was that the reason thanks
Hi Lily, yes, that is likely the culprit.
If her eggs were farm fresh, then that will make the cupcakes more yellow. Farm fresh eggs have a much brighter yolk.
Made these for my girls 5th birthday and my niece gave me such a compliment on them! Thank you for such a good recipe !
You are very welcome, Wendi! Glad the recipe was a hit.
I plan on making these in a couple of days but will however put together all the dry ingredients in a large baggy and label ahead of time so then I will just have to add the wet ingredients on that day. Since I’m doing it I will do two! I do this for my special cake recipes as well! Saves steps!
Great idea, Darlene! I hope you love this recipe!
Hello Natasha, I’ve made these a few times already and always turn out terrific ! Love ALL your recipes! Today’s batch is going to our brother and sister-in-law for a family dinner 👍🏻🥰
Aww, that’s the best! Thank you so much for sharing that with me, Oksana. I’m all smiles hearing my recipes are a hit!
Have you ever tried making this with non-dairy milk? ie oat or almond milk?
Hi Mkay, I haven’t tried using just almond milk or non-dairy milk. 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.
Hi Natasha thank you for all your lovely Yummmy Recipe
Can i have all the ingrediets in gram please thank you so much
I want made all the cupcake 😍😘😍🌹
You’re very welcome, Indra. You can actually convert the recipe to grams. Just click on Jump to recipe and click Metric. Hope that helps!
Absolutely amazing! I often make cakes and cupcakes for family occasions and this was such a hit. Will be saving the recipe and using it many times in the future.
I’m so glad this was a hit, Victoria!
they where soooo good
please keep finding and making new cupcakes!
Aww! Thank you Asoka! I’m so glad you enjoyed it!
I made these cupcakes and they were cloudlike and so soft and fluffy. My grandma is not a very easy person to please with BUTshe ate it and her face was rejoiced and she asked me the recipe. Thanks again Natasha
You’re welcome, Asantha! I’m so glad your grandma liked it too!
Hi.. I like to try you vanilla cupcake.. what is your buttermilk mixture? ty
Please give it a try. 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.
Hey!
Can i use this to make 6inch cake rounds instead if cupcakes or is it specifically a cupcake recipe?
Hi Sarah, I haven’t tested this in 6-inch pans, but we did convert this to a vanilla cake recipe here.
These cupcakes are so good! Thank you so much for the recipe. If my son had his way, we would make them every weekend 🙂
We are making them today for Father’s Day.
That sounds like a great plan. I hope you all enjoyed them!
Can these be frosted and frozen? If so, for how long? Making cupcakes ahead of time for a wedding and they will need to be frozen.
Hi Beth, you could freeze or refrigerate them. If it’s up to 3 days, I would cover and store it in the refrigerator. I haven’t tried freezing with the frosting, though, so I’m not 100% sure. If you experiment, please let me know how it goes. As always, especially events like weddings, I recommend a trial run.
I made this icing, but only added 3 cups of sugar to the icing ( for a double recipe, so it should have been 4 ) because I found it quite sweet after that much. It was super liquidy so how do I fix that without adding extra sugar?
Hi Kate, I haven’t tested any sugar substitutes so I can’t advise on that.
I made this recipe last night, I used my homemade white icing recipe (not sweet), and added the juice from a frozen mixed berries bag. The icing turned out purple, but taste light mixed berries. The cupcake stayed moist, even today they are as good as last night!
Yum! I bet the purple looked pretty! I’m so glad you enjoyed it!