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.
I baked them for 20 minutes and they are very dry, would not make again.
Hi, did you possibly bake them in a convection oven or air Fryer? This recipe is meant to be baked in the center of a preheated conventional oven on regular bake mode.
Hi Natasha, I want to try these but I can’t find buttermilk or plain kefir easily where I live. Are there any substitutes I could use or make buttermilk at home? Please suggest
Hi Kruti, 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, I had a question I make these all the time but every time I take them out the oven instead of having that fluffy top like they were in the oven they deflate when I take them out to cool down. My eggs were room temp and as for my buttermilk I always microwave it to get it to room temperature. Idk what happened ? Can you help me ? I love the recipe but they always deflate and it is baked because the toothpick comes out clean so I am so lost
Hi Julie, it’s hard to say what caused it without being there. I would recommend making sure there were no substitutions both in the steps and ingredients. Also, check out this post on measuring, I hope it helps!
Hi
Should these cupcakes be refrigerated if you don’t eat them right away?
How well do the cupcakes and frosting freeze? Meaning if I wanted to make them ahead of time then pull them out the morning of the party?
Thank you
Hi Zofia, 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.
Hello Natasha I tried this recipe yesterday it wasn’t a success because it deflated and it was very oily at the bottom of the cupcake can you please help me out
Hi Mildred, it’s hard to say what caused it without being there. I would recommend making sure there were no substitutions both in the steps and ingredients. Also, check out this post on measuring, I hope it helps!
Yes thank you a bunch I guess it had something to do with the amount of butter I really appreciate your help
You’re welcome, Mildred! I’m so glad that was helpful!
I recently saw a suggestion on keeping bottoms of cupcake papers from being too greasy and that was to put one layer of uncooked rice at the bottom of the tin before putting the cupcake paper and adding the batter, then baking.
Hello Natasha, can I have the measurements in grams. I usually don’t get the correct measurement when I measure in cups. Thanks
Hi Beatrice! 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.
Love Love these cupcakes!! The cupcakes and the frosting are amazing and they look so pretty too. I’ve made these 3 times exactly as shown and they’ve turned out perfect. So easy to make too. Just a beautiful dessert for any crowd on any occasion!! I will definitely be trying more of your recipes. Love your videos too!!
I’m so happy you enjoyed that. Thank you for sharing that with us, Syzy!
Is there an easy way to convert this into a chocolate recipe?
Thanks! Can’t wait to try.
Hi Matt, I imagine that is possible, but I haven’t tried that yet to advise you, you’d probably have to make some substitutions. I also have a recipe for chocolate cupcakes, you can also check it out.
Hello!
I haven’t tried these yet but I was wondering if I can make the dough before hand and put it in the fridge or if it is best to bake it right after making the recipe.
Thanks!
Hi Gloria, I wouldn’t recommend that. The cupcakes will likely lose their volume waiting to be baked.
This cupcake recipe is the best I have tried, they are just perfect, do you think they would do as well if I doubled the recipe.
Thank you I love watching your video’s
Hi Jean, 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.
I made these this morning. They are delicious. The tops never browned. Do you know of a reason they did not brown?
Hi Beth! These shouldn’t have too much color. As long as they are cooked through, they should be great! Ovens vary from model to model, and that could be why they have less color.
Hi Natasha
Can these be microwaved?
Hello Ranjana, I haven’t tried that yet to advise.
I have always been looking for the best cupcake recipe since I was 11! I am know 25 and this recipe is absolutely the best recipe I have found! you are awesome for making one of my dreams come true!!!!
That makes my heart happy! Thank you so much for your kind words and good review, Madelyn.
hey Natasha this is Madelyn! thank you again! do you have a lave cake recipe?
You’re welcome, Madelyn. Here’s my recipe for Molten chocolate lava cake.
I am eating these as I write (nom nom nom). They are truly perfect. I am making a little smash cake for my daughter’s 1st birthday tomorrow and I had enough batter left for 3 little cupcakes… I’m the weirdo that likes the cake only part and they are just delicious. So fluffy. I reduced the sugar to 1/2 cup and they are perfect for me. My son also loves them.
I have these 4 inch cake pans for the smash cake and it took 24 minutes to bake.
To summarize… wow. Yum. Thank you 😊
Just to add they weren’t over baked not brown at all
Hi,I’m not sure what I am doing wrong ,my cakes look amazing when they come out of the oven then they shrink, some coming away from the paper cases and only measuring 2inches across And they feel quite sticky couldn’t take them to the party 🤔
Hi Jane, I wonder if they need to be baked a little longer in certain kinds of wrappers? I haven’t had that experience, so I’m not sure. Also, make sure you don’t overmix the batter, and also check your leavening to make sure it isn’t expired for the cupcakes to rise properly. See our video on expired ingredients.
Hi Natasha ,thanks for you prompt reply ingredients all in date maybe because it was a very hot day butter was extra soft so maybe if I beat for less time than 5min ,I will try again I will not stop till my cakes look like yours .I love your recipes thank you
That may be the culprit also, Jane. I hope you give it another chance.
Hello Natasha I just wanted to ask how to print your recipe
Hi Mariam, when you are at the recipe, just click “jump to recipe” then you can find the word “print” then just click that and save it as a PDF. Then save it to your device so that you can print from there.
Thank you also can I get a tutorial with on zoom
You can watch the video recipe HERE.
After frosting the cupcakes do they need to go in frig?
Hi April, yes, you would need to refrigerate them with the frosting. If it’s up to 3 days, I would cover and store it in the refrigerator.
Absolutely loved this! I added sprinkles to the batter to make a “confetti” cake, and my kids devoured these! So soft and fluffy! Will be making these from now on.
That’s so great, Ileana! Thank you so much for sharing that with me.
I made the cupcakes today. Not sure where to start, but they were incredible! One of my friend said the frosting is «просто оргазм»
Thank you for such a great recipe!
That’s so great! It sounds like you have a new favorite, Inga!
This is amazing , i used bigger cupcakes so i made only 9 cupcakes , i used only 120 grams sugar instead of 150 the texture is amazing and so soft and cotton like !!
I’m so glad you enjoyed it, Haifa! Thank you so much for sharing that with me.
How long do I bake for mini cupcakes?
Hi Lisa, I haven’t tried making a mini version of these cupcakes. I recommend checking out the other comments as others share how they made these into mini cupcakes!