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Perfect Vanilla Cupcake Recipe

My go-to vanilla cupcakes. Perfect every time!

This post may contain affiliate links. Read my disclosure policy.

You have to try this vanilla cupcake recipe! This is the first cupcake recipe I’ve posted. Ever! I’ve posted muffins but not a true cupcake. I guess I’ve been waiting to discover this. My sister Alla introduced me to this recipe. She’s made it several times and each time it was perfect (naturally, if I eat at least 3 cupcakes, I request the recipe).

The original dough recipe is from Glorious Treats who tested scores of cupcakes before arriving at this fantastic and truly perfect cupcake recipe. She has also recommended cake flour for best results.

I decorated these beauties with raspberries or halved strawberries and basil leaves and the colors were so striking and lovely. They went fast at the baby shower. I suspect people ate more than one because not everyone had a chance to try them (and there were 45 since I tripled the recipe!). I don’t blame you for sneaking multiples ;).

P.S. F.Y.I. Readers who live in high altitude areas have reported that the cupcakes don’t rise as well in high altitudes.

PPS. According to the original recipe author, you can create a 9″ cake out of this recipe. I have not tested this but several readers have reported good results turning it into a cake. You would need to double the recipe for two 9-inch cake layers.

Servings: Makes 15 regular-sized cupcakes

Ingredients for Vanilla Cupcake Recipe:

1 1/4 cups cake flour *measured correctly (Watch How to Make Cake Flour) or Canadian all-purpose flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs, room temp
3/4 cup sugar
1 1/2 tsp pure vanilla extract
1/2 cup canola oil (vegetable or extra light olive oil also work)
1/2 cup buttermilk or plain kefir

Click here for the Best Cupcake Frosting Recipe (as photographed here), or try this new Swiss Meringue Buttercream.

How to Make the Best Vanilla Cupcakes:

Preheat the oven to 350 °F and line a cupcake/muffin pan with cupcake liners.
1. In a medium bowl, whisk together 1 1/4 cups cake flour (or Canadian flour), 1 1/4 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. Set flour mix aside.

My go-to vanilla cupcakes. Perfect every time!

2. In the bowl of an electric mixer, beat 2 eggs with the whisk attachment on medium speed (15-20 seconds).

My go-to vanilla cupcakes. Perfect every time!

3. Add 3/4 cup sugar and continue to beat on medium speed (30 seconds).

My go-to vanilla cupcakes. Perfect every time!

4. Add vanilla and oil and beat on medium speed (1 minute)

My go-to vanilla cupcakes. Perfect every time!.

5. Reduce mixer speed to medium/low and slowly add about half of the flour mixture, mixing until incorporated. Add half of the buttermilk and mix until incorporated. Repeat with remaining flour and buttermilk. Beat until just combined and smooth, scraping down the sides of the mixing bowl as needed. The batter will be thin.

My go-to vanilla cupcakes. Perfect every time!

My go-to vanilla cupcakes. Perfect every time!

6. Pour batter into a lined muffin pan. I use a level ice cream scoop for even measuring. Fill liners to about 1/2 full (do not over-fill).

My go-to vanilla cupcakes. Perfect every time!

7. Bake for 12 -14 minutes at 350 °F or until a toothpick inserted in the center comes out clean.  My oven takes 14 minutes. Let them cool in the pan for a couple minutes, then remove. Note: if baking mini cupcakes, bake 10 minutes.

My go-to vanilla cupcakes. Perfect every time!

Once the vanilla cupcakes are cooled to room temp, pipe on the frosting. I used this amazing cupcake frosting recipe. When piping on the frosting, I didn’t have the right frosting tip so I just used the  coupler and made about circles working from the outside in. It was perfect and super easy!

My go-to vanilla cupcakes. Perfect every time!

P.S. Use lots of frosting. No one likes a gimpy cupcake.

Perfect Vanilla Cupcake Recipe

4.65 from 322 votes
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
My go-to vanilla cupcakes. Perfect every time! from @natashaskitchen
This is the only vanilla cupcake recipe you need! They are perfectly soft, rise evenly and go well with just about any cupcake frosting. The best cupcakes!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $6
Servings: 15 cupcakes

Ingredients

  • 1 1/4 cups cake flour or Canadian all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs room temperature
  • 3/4 cup sugar
  • 1 1/2 tsp pure vanilla extract
  • 1/2 cup canola oil
  • 1/2 cup buttermilk or plain kefir

Instructions

Preheat the oven to 350°F and line a cupcake/muffin pan with cupcake liners.

  1. In a medium bowl, whisk together 1 1/4 cups cake flour (or Canadian flour), 1 1/4 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. Set flour mix aside.
  2. In the bowl of an electric mixer, beat 2 eggs with the whisk attachment on medium speed (15-20 seconds).
  3. Add 3/4 cup sugar and continue to beat on medium speed (30 seconds).
  4. Add vanilla and oil and beat on medium speed (1 minute)
  5. Reduce mixer speed to medium/low and slowly add about half of the flour mixture, mixing until incorporated. Add half of the buttermilk and mix until incorporated. Repeat with remaining flour and buttermilk. Beat until just combined and smooth, scraping down the sides of the mixing bowl as needed. The batter will be thin.
  6. Pour batter into a lined muffin pan. Fill to about 1/2 full (Do-Not overfill)
  7. Bake for 12 -14 minutes at 350 °F or until a toothpick inserted in the center comes out clean. Let them cool in the pan for a couple minutes, then remove. Once the cupcakes are cooled to room temp, pipe on the frosting.

Recipe Notes

A note about the flour: all-purpose works, it just doesn't produce a cupcake quite as soft as cake flour or Canadian Flour.

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My go-to vanilla cupcakes. Perfect every time!

P.S. Thank you all for trying this recipe and making it so popular! We’ve had to turn the comments off on this one after reading 1,231 of your amazing comments and reviews. Thank you all for trying this recipe and sharing it with the people you love ❤.

The best frosting for cupcakes or cakes. Easy, delicious and pipes beautifully! | natashaskitchen.

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Paige
    April 22, 2016

    delish Reply

    • Natasha
      natashaskitchen
      April 22, 2016

      Thanks Paige! 🙂 Reply

  • Preeti
    April 20, 2016

    Thanks so much for a wonderful recipe. Tried it today and am very happy with the results. Only thing is that it yielded only 12 cupcakes instead of 15-16. Reply

    • Natasha
      natashaskitchen
      April 20, 2016

      You are welcome Preeti, I’m glad you liked them 😀. Reply

  • Sophie
    April 18, 2016

    Have you ever made this cake in a bundt pan? Would you recommend doubling the recipe for that size? Thanks! Reply

    • Natasha
      natashaskitchen
      April 18, 2016

      Hi Sophie, I haven’t tried it in a bundt pan so I’m not sure how well it would work or if you would need 2x or 1 1/2 times the recipe. If you test it out, let me know how it works out. 🙂 Reply

      • Sophie
        April 18, 2016

        Thanks so much for your reply, I’ll definitely let you know if I try it Reply

  • Lucy
    April 17, 2016

    Love these and am about to make them for the third time, this time for my son’s birthday. Question: How do you recommend storing them? I find that the leftovers sweat when I put them in a tupperware overnight. Reply

    • Natasha
      natashaskitchen
      April 17, 2016

      I keep mine in a cake carrier and it works well. I haven’t really noticed that they sweat, maybe because my container is more roomy? I’m not sure why else that would be. I am so happy you like the recipe! Reply

  • Catherine
    April 16, 2016

    Can you please tell me what size “cup” you use for this recipe? I do weigh my ingredients when baking. I have 3 different measuring cups: 237ml, 240ml and 250ml. I know they differ slightly but might make a difference.
    Thank you! Reply

    • Natasha
      natashaskitchen
      April 17, 2016

      Hi Catherine, liquid measuring cups are 240mL in the US. For dry ingredients, it varies by the weight of the ingredient that is why I use standard US measuring cups and scrape off the top for an exact measure. I hope that helps! Reply

      • Catherine
        April 19, 2016

        Yes, this helps greatly! Thank you so much for getting back to me 🙂 Looking forward to trying these beautiful cupcakes 🙂 Reply

  • Megan
    April 15, 2016

    What are the leaves that you used for your garnish? Reply

    • Natasha
      natashaskitchen
      April 15, 2016

      Those were some basil leaves I had leftover. You can also use mint or even tiny raspberry or strawberry leaves if you have them growing 🙂 Reply

  • Ginny K
    April 13, 2016

    Hi,

    I love these cupcakes! Make them often, but was just wondering if I could make a 9×13 cake with this recipe? And if so how long would you recommend baking it for?

    Thanks Reply

    • Natasha
      natashaskitchen
      April 13, 2016

      Hi Ginny! I’m so glad you like the recipe! Your comment is #1002 on this post. Crazy!! Anyways to answer your question, I haven’t tried it in a 9×13. My readers have reported doubling this recipe for two (9″) round pans but I don’t recall anyone trying it in a 9×13. If you test it out, let me know how it goes! Reply

  • Christa
    April 12, 2016

    I have been looking for a vanilla cupcake recipe for the last year. I have perfected so many other flavors but Vanilla was by far the hardest. Either to dense and heavy or to dry. This is on the very top of my vanilla cupcake recipe list! It reminds me of the perfect vanilla cupcake box mix but only better! Its
    light and moist and just what I imagine a scratch vanilla cupcake to be. Perfect! If you follow the instructions as written you will be just as happy with the outcome fellow bakers. Thank you for sharing! I will also try this as a cake recipe and will let you know my thoughts. If you have any tips for that, would love to get your feed back. Reply

    • Natasha
      natashaskitchen
      April 12, 2016

      Hi Christa! Thank you so much for your awesome, thoughtful review! I’m so happy you liked the cupcakes and found what you were looking for :). I haven’t tried this as a cake but my readers have reported good results with doubling the recipe and putting it into two 9″ cake pans. Reply

  • Jenny
    April 12, 2016

    Would they turn out okay if I added some chopped strawberries to the batter? If so, how many? a cup? Thanks! Reply

    • Natasha
      natashaskitchen
      April 12, 2016

      Hi Jenny, without testing that myself, I hesitate to give you that recommendation. I imagine it would work but I’m not sure if they would just sink to the bottom since the batter is pretty loose. Reply

  • Emily
    April 10, 2016

    I loved these cupcakes so moist and delicious. However I don’t enjoy the taste of canola so I substituted in coconut oil and replaced 1/2 tsp of vanilla with 1/2 tsp of almond extract and they turned out so delicious with vanilla butter cream and a strawberry on Top. So happy to find the perf cupcake Reply

    • Natasha
      natashaskitchen
      April 11, 2016

      Mmm vanilla butter cream and a strawberry on top sounds like perfection. Yum!! Reply

  • keith
    April 10, 2016

    I made this recipe and the cupcakes came out perfect looking but they had a cornbread taste. Is there something I could’ve done wrong to make them taste like that. I followed recipe to the t. Reply

    • Natasha
      natashaskitchen
      April 10, 2016

      Hmmm…. I’m not sure why they would taste like corn bread. Did you changer anything about the recipe – did you use a different kind of flour possibly? Reply

      • keith
        April 10, 2016

        I actually used all purpose flour but I found on another site that you can make cake flour by taking out 2 tbs of flour and adding in 2lbs corn starch. I have never tried using this method but was in a bind. Could that have done it Reply

        • Natasha
          natashaskitchen
          April 11, 2016

          I make my own cake flour all the time using that same method except you have to sift it about 4 times to distribute the corn starch. Did you sift the two together? Reply

          • keith
            April 11, 2016

            No

  • Rosi
    April 9, 2016

    Do The Us and Australia have different cup sizes? Reply

    • Natasha
      natashaskitchen
      April 9, 2016

      1 cup of flour in US is 128 grams. I hope that’s helpful! Reply

  • Rosi
    April 9, 2016

    The cupcake taste good but not moist. I was using Australia measuring cup and the result my batter was thicker (you mentioned the batter should be thin). Should I add more oil and buttermilk for next try?
    Thanks Reply

    • Natasha
      natashaskitchen
      April 9, 2016

      Hi Rosi, you might just try less flour. What is the difference between the Australian measuring cup and US? Reply

  • Ashley Allred
    April 7, 2016

    I used this recipe to make some of my raspberry cupcakes, and this is my new go to vanilla cupcake! It’s so moist and delicious, using this for EVERYTHING now. Reply

    • Natasha
      natashaskitchen
      April 8, 2016

      I’m so happy to hear you’ve found a new favorite :). That’s awesome! Reply

  • Usra
    April 7, 2016

    So so soooo….yummy and soft…perfect recipe… Reply

    • Natasha
      natashaskitchen
      April 7, 2016

      I’m so glad to hear you enjoyed the cupcakes! 🙂 Reply

  • Miss cook
    April 5, 2016

    Can I make it milk instead of buttermilk? Reply

    • Miss cook
      April 5, 2016

      Umm and can I use something else bedsides canola oil? Reply

      • Natasha
        natashaskitchen
        April 5, 2016

        An extra light olive oil would work fine. Reply

    • Natasha
      natashaskitchen
      April 5, 2016

      You can make your own buttermilk using milk (see notes above) but you need the acidity for the recipe to work. It won’t work with plain milk. Reply

  • Emily Stout
    April 4, 2016

    Going to be making these in my culinary class tomorrow!! Reply

    • Natasha
      natashaskitchen
      April 4, 2016

      I hope you get an A++ 🙂 Reply

  • Stephanie Parkhurst
    April 3, 2016

    My husband’s new favorite cupcake and he is a chocolate lover Reply

    • Natasha
      natashaskitchen
      April 3, 2016

      I’m so happy he enjoyed that. Thank you for sharing that with us! Reply

  • Zohreh
    March 29, 2016

    I baked it, It was great!
    Thank you so much for sharing your recipe! Reply

    • Natasha
      natashaskitchen
      March 30, 2016

      I’m so happy you loved the recipe. Thank you so much for the wonderful review! 🙂 Reply

  • Reese
    March 29, 2016

    I’ll be giving these a try today! I will let you know! Reply

    • Natasha
      natashaskitchen
      March 29, 2016

      I hope you love them! 🙂 Reply

  • Sallt
    March 29, 2016

    Can I make this a day before an event without it turning dry? Thanks. Reply

    • Natasha
      natashaskitchen
      March 29, 2016

      Yes you can, they will be just as good. Just cover and refrigerate. For the best results leave it at room temperature for 30 minutes before serving. Hope this helps 😄. Reply

  • bleh
    March 26, 2016

    Can you modify it by adding fruits? Would it still taste good? Reply

    • Natasha
      natashaskitchen
      March 26, 2016

      What did you have in mind? Bits of fruit? I think that could work as long as you don’t go over board ?. Another idea is stuffing the cupcake with fruit which can b done after it is baked as shown hereReply

      • blehbleh
        March 27, 2016

        THANKKKKS! Reply

  • Lucy
    March 25, 2016

    For my oven, it need about 20 minutes to bake well, but the muffin taste really good even I used less sugar. Thank you for the recipe. Reply

    • Natasha
      natashaskitchen
      March 25, 2016

      You are welcome Lucy 😀. It’s good to know that the recipe works great with less sugar. Reply

  • shakira
    March 24, 2016

    This recipe did not work my cupcakes exploded and that never happened before Reply

    • Natasha
      natashaskitchen
      March 24, 2016

      Wow I have never heard of that happening before. Are you sure you did not mix up your baking soda and baking powder? Did you measure all the ingredients precisely? Reply

  • Sarah
    March 23, 2016

    Incredible! Thank you so much!!! Reply

    • Natasha
      natashaskitchen
      March 23, 2016

      I’m so happy you enjoyed the recipe! Thanks Sarah 🙂 Reply

  • Radka
    March 21, 2016

    Fabulous, easy recipe! Best cupcakes I’ve ever made lol. Thank you!! Reply

    • Natasha
      natashaskitchen
      March 21, 2016

      I’m so happy to hear that! thank you so much for the awesome review 🙂 Reply

  • M
    March 18, 2016

    Terrific recipe. Light and flavorful! I took them to an event and they were a hit Reply

    • Natasha
      natashaskitchen
      March 18, 2016

      That’s awesome! Thank you for the great review 🙂 Reply

  • Abi
    March 17, 2016

    Can you double the recipe with no adjustments?
    Thank you Reply

    • Natasha
      natashaskitchen
      March 17, 2016

      I would suggest making it one batch at a time since you don’t want the batter to sit out while waiting for the first batch to bake. Reply

  • Roni Sabisch
    March 14, 2016

    I just made these. They are delicious, and have a beautiful golden shade. Just perfect! Reply

    • Natasha
      natashaskitchen
      March 14, 2016

      Thank you for the great review! 🙂 Reply

  • M
    March 14, 2016

    Can I make this into a sheet cake as well? Reply

    • Natasha
      natashaskitchen
      March 14, 2016

      I haven’t tried but others have reported good results putting this recipe into a 9″ cake pan. You might need to double the recipe to make it into a sheet cake. Reply

  • Terrie
    March 11, 2016

    I tripled the recipe, it made exactly 48 cupcakes but for some reason some of them didn’t fully bake even though I put them 15 minutes at 350F.

    Do you know why this happened?

    I love this recipe btw it’s the one I use all the time 🙂 thanks a lot Reply

    • Natasha
      natashaskitchen
      March 11, 2016

      I’m so glad you like the recipe!! I’m not sure why some didn’t fully bake. Have you noticed if your oven fluctuates with heat control with multiple batches when baking? Reply

  • Fer
    March 10, 2016

    Since I don’t have an oven I was wondering if I can make this cupcakes in a microwave? Would I have to adjust quantities of any of the ingredients? Reply

    • Natasha
      natashaskitchen
      March 10, 2016

      Hi Fer, I don’t really do much microwave cooking and have never baked in a microwave so without testing it that way, I have no idea what to even recommend in terms of measurements, cook-times. Sorry I’m not much help with your question. Reply

  • Alexis
    March 7, 2016

    I live in colorado. Any suggestions on how to make this recipe better for high altitude? More baking powder? Baking soda? Or both Reply

    • Natasha
      natashaskitchen
      March 8, 2016

      Since I don’t live in a high altitude area, I can’t really say for sure. Sorry I’m not much help with your question. Does anyone else have a good answer for this? Thanks friends! Reply

    • MarLo
      March 9, 2016

      I am at 3400 ft I always add a 1/4 to a 1/2 cup more flour. Reply

    • Karoline
      March 14, 2016

      You should always lower the amounts of baking soda/powder when you bake at higher altitudes. Also, decrease the sugar, increase the flour and add a little water. I know, it sounds like a lot of adjustments, but they are necessary to bake at higher altitudes. You can reference the chart on kingarthurflour.com under high attitude baking to give you some guidelines. Most of the time, it will be trial and error. Hope that helps, good luck. Reply

      • Natasha
        natashaskitchen
        March 14, 2016

        Thank you so much for sharing that!! That’s super helpful! Reply

      • Alexis
        March 18, 2016

        Thank you! Reply

  • Vivian
    March 4, 2016

    Thanks for sharing this excellent recipe! Reply

    • Natasha
      natashaskitchen
      March 4, 2016

      You’re very welcome 🙂 I’m so happy you loved it 🙂 Reply

  • Kiran
    March 4, 2016

    Thanks for the recipe Natasha!
    one of the best vanilla cupcakes I ever tried making. These turned out great in regular muffin pans but when I use the small muffin pan with 24 holes they are a bit dry and hard. Can you please help me on that?
    Also, I feel the cupcakes are a bit salty. Can we substitute canola oil with butter?
    Thanks in advance 🙂 Reply

    • Natasha
      natashaskitchen
      March 4, 2016

      The only thing I can guess for the mini cupcakes (which I haven’t actually tested myself), is that you may be overbaking. I didn’t notice that they were salty but you can cut down on the salt without negatively affecting the recipe. I havent tested these with butter but my experience with using butter instead of oil in cupcakes is they turn out a little tougher, especially after refrigeration. I can’t say for sure since I haven’t tried butter with this particular recipe though. Reply

  • Gisela
    March 4, 2016

    Hello Natasha

    Thank you so much for this perfect recipe. This cup cakes are so fluffy, this is incredible.
    I just made 30 vainilla and 30 chocolate
    Cupcakes for a kids birthday bash.
    For the chocolate ones I added 4 tbs cocoa powder to the egg-sugar- oil mixture just befor adding the flour and buttermilk. They came out perfect. Reply

    • Natasha
      natashaskitchen
      March 4, 2016

      Gisela, thank you for such a nice review and great job improvising the recipe 😀 Reply

  • Laura
    February 29, 2016

    Hi Natasha thanks for your reply. Yes I do bake them In the centre of the oven. I did think maybe next time to perhaps but them on the lower shelf to see if that helps. I always use free range eggs… Reply

  • Laura
    February 29, 2016

    Every time I make them the tops are very golden in colour. I don’t know why? I think I follow the recipe to a tea! Any ideas on why? I’ve never had them that pale on top? Reply

    • Natasha
      natashaskitchen
      February 29, 2016

      Hi Laura, did you bake them in the center of your oven, also organic eggs produce a more yellow color to the cupcakes. Reply

  • Logan
    February 28, 2016

    Thanks for the recipe Natasha!

    Here’s my story. I’ve always liked how cake mixes turn out so fluffy and soft, though I don’t care for the artificial flavour mixes produce.

    So, deciding I wanted to make what I’ve always called “white cake” for my girlfriend’s birthday, I blew the dust off my mom’s 1982 Joy of Cooking and made their recipe for white cake. It used butter and lots of whipped egg whites. It tasted OK but the texture was super dense, not what I was trying to do at all.

    So I threw my mom’s cherished cookbook straight into the garbage (just kidding) and took to the Internet to find a recipe for Valentine’s cupcakes that would not repeat the same mistakes as the birthday cake. I figured I was putting too much emphasis on “white” and what I wanted was vanilla cake. I googled “fluffy vanilla cupcakes oil” (because I knew I wanted to use oil instead of butter to make it more mix-style.

    This is it folks. This is the recipe you want to use for fluffy vanilla cupcakes. This was exactly what I was looking for! I used all purpose flour (but I’m Canadian so maybe it’s OK). What’s so special about our all purpose flour anyway? I didn’t know there was a difference.

    I didn’t find them eggy at all. My brother is very sensitive to that kind of thing and he didn’t find them eggy either.

    I had to put them in longer that 14 minutes but my oven temperature might be messed up. No, I don’t have an oven thermometer.

    The first time I made them with lemon buttercream icing and the second time last night I made them with mocha buttercream.

    You do need to watch that you bake them for JUST the right amount of time. I did notice last night when I made them, they did rise and the tops were rounded after 14 minutes, but they were still raw so I put them in for 5 more minutes. This resulted in the tops becoming flatter and slightly more golden brown than they ought to have been. They had a slight “crisp” to the top of them. Was it noticeable when I loaded them up with mocha buttercream? Nope, not at all, they looked and tasted awesome and had the same lovely texture and flavour.

    That’s really the minor caveat I can think of. I’m going to try to make a double layer cake out of the same basic recipe soon. Cheers! Reply

    • Natasha
      natashaskitchen
      February 28, 2016

      I’m so happy to hear that Logan, its quite a story :). I’m glad you are pleased with the recipe. Reply

  • Catherine
    February 27, 2016

    Have you tried doubling this recipe? Reply

    • Natasha
      natashaskitchen
      February 27, 2016

      Catherine, I haven’t but one of my readers recommended to do it in separate batches. For what ever reason it did not worked for them to double it. It may be because if you leave the batter on the counter while the first batch is baking, it may effect how effective the baking soda and baking powder are in the recipe. I have always personally made separate batches. Reply

  • Sophia
    February 26, 2016

    Hello! I was wondering if I used
    all-purpose instead of the cake flour, would it make a big difference? Reply

    • Natasha
      natashaskitchen
      February 26, 2016

      They are not as fluffy with all purpose flour. Do you have cornstarch? Click on the link in the recipe to make your own cake flour. All you need is all purpose flour and cornstarch and sift the two together to make cake flour. The cornstarch mixed with flour produces a very tender crumb. Reply

  • Wendy
    February 26, 2016

    WOW! I made the effort to make the flour and the butter milk and I was not disappointed.

    I used a traditional butter cream frosting and my finished product was the best cupcake I have ever consumed. I can clearly see why everyone wants more than one!

    Thank-you Reply

    • Natasha
      natashaskitchen
      February 26, 2016

      Wendy, thank you for such a rave review and you are very welcome 😁. Reply

  • Sheila
    February 24, 2016

    Thank you so much for sharing this recipe, I made this into a 6 inch 3 layer birthday cake I just doubled the recipe and it was a huge hit with the birthday celebrant and her guests. I wish I could upload the pic on here but I don’t know how… Reply

    • Natasha
      natashaskitchen
      February 24, 2016

      Thank you for such a nice review Sheila and great job improvising the recipe 😃. Reply

  • sheila
    February 23, 2016

    Would this recipe work for 2 6 inch pan? Reply

    • Natasha
      natashaskitchen
      February 23, 2016

      I think it could work, but you probably won’t have a very tall cake. If you test it out, let me know how it works out! Reply

  • Kendra
    February 21, 2016

    Hi, I’m looking forward to trying these cupcakes! My question is can I substitute butter ( regular or unsalted) for the canola oil? If so how much? And will it change the consistency of the cupcakes? Reply

    • Natasha
      natashaskitchen
      February 21, 2016

      Hi Kendra, I haven’t tried that substitution so I can’t say for sure. Since baking is so much a science, I don’t really like to guess or assume anything without testing it myself. What I have found with butter in some cupcake recipes is that they tend to become firm, especially after refrigeration. I don’t know if that would happen here though. Reply

    • Tanja
      April 6, 2016

      I experimented with the recipe last night. I baked three batches: original recipe with oil, then a batch substituting the oil for melted coconut oil (I added lime and lime zest and some coconut) and then a final batch with melted butter.

      First of all, the original recipe was fantastic! It wasn’t greasy and it was a very nice and fluffy cupcake. I also used all-purpose flour and found they had great domed tops and made 15 very large cupcakes. (no one is complaining here) :). I left some out of the fridge last night but in a covered container. To my surprise they were still fluffy and moist this morning. Test one complete!

      The second batch I made I wanted to make a lime-coconut flavor. I added 2 tbs of fresh squeezed lime juice, some lime zest, half a cup of finely shredded coconut and replaced the oil with melted coconut oil. Still, FANTASTIC. This may be the best recipe ever. Although coconut oil hardens similar to butter, the cupcakes were not as dense as using the creamed butter method and it added a nice buttery flavor as well. I didn’t leave these out last night but put them in the fridge to see what happened. They do get a bit firm but that would be okay if you wanted a stiffer cupcake or used this for a cake.

      Lastly I tried the same recipe but replaced the oil with melted butter. (I made these ones chocolate by removing 1/4 cup of the flour and replacing it with a Dutch cocoa). Baked up fluffy and perfect again! I did both tests with these, some in the fridge and some in a container left out. This morning the ones in the container were as soft and fluffy as the original ones with oil (good news!). However, the ones in the fridge did dense up as suspected but again, if you needed to make a denser cake vs fluffy cupcake that would be a good way to do it.

      All in all, thank you Natasha for this wonderful recipe! It will really be my go to from now on as even with a few tweaks can be very versatile and you can make these any flavor you want. Reply

      • Natasha
        natashaskitchen
        April 6, 2016

        I absolutely love that you experimented and even more that you shared your results and details with us! I’m so happy to hear all of your experiments worked!! You must know that I will be trying your methods!! Thank you so much 🙂 Reply

  • Kaouter
    February 21, 2016

    Thanks for the recipe . i tried it yesterday for my daughter’s birthday . I made a vanilla and chocolate version by subtituting 1/4 of flour by cocoa powder and the result was perfect!
    Thanks again Reply

    • Natasha
      natashaskitchen
      February 21, 2016

      Kaouter, I’m so happy to hear that! Thank you for sharing your great review and nice job improvising! 😁 Reply

  • Rebecca Pinkston
    February 20, 2016

    Hi and thank you for the most amazing Perfect Vanilla cupcake recipe! My baby boy is turning 1 soon and I am so happy that I finally found the most yummy cupcake!! I wanted to make a two layer cake in 8 or 9 inch pans. Will this recipe work? Would I double it for two pans? Cooking time?

    Again thank you,
    Rebecca Reply

    • Natasha
      natashaskitchen
      February 21, 2016

      I have not tested it as a two layer cake, but the original recipe author said you could double the recipe for two layers. I assume the bake time would be the same, but it is best to do the toothpick test. Reply

  • Lily
    February 20, 2016

    I made these cupcakes the other day and they were delicious! I have a party coming up and would love to modify the recipe to make champagne cupcakes, any tips? They would be greatly appreciated!

    Thank you! Reply

    • Natasha
      natashaskitchen
      February 20, 2016

      Hi Lily, since baking is so much a science, I really can’t recommend anything I haven’t tested myself. It does sound nice though. If you try it out, let me know how it works out. Sorry I can’t be more help. Reply

  • Sylvia
    February 20, 2016

    I’m making these cupcakes for my daughter’s second birthday party and, in terms of timing, wondered if it would be better to make the batter a day ahead or the actual cupcakes a day ahead? If I make the cupcakes a day ahead, how would you suggest I store them for the day? Appreciate any help!! Reply

    • Natasha
      natashaskitchen
      February 20, 2016

      Hi Sylvia, if you’re making the cupcakes only (unfrosted), you can make and bake them a day ahead and leave them loosely covered with plastic wrap at room temperature. I wouldn’t make the batter in advance because the rising agents (baking powder and baking soda) will lose their effectiveness. Reply

  • Dayna
    February 18, 2016

    Great taste! Nice and fluffy, and not too sweet! Works great with any icing that I’ve tried: sugar, buttercream, chocolate… you name it!

    Thank you for sharing. Reply

    • Natasha
      natashaskitchen
      February 18, 2016

      Thank you for the nice review Dayna and you are welcome 😬 Reply

  • Renee
    February 13, 2016

    Loved these cupcakes. Thankyou for the wonderful recipe. Was just wondering, once they are frosted with buttercream icing is it best to store them on the bench or in the fridge? Reply

    • Natasha
      natashaskitchen
      February 13, 2016

      I’m so happy you enjoyed the cupcakes! Since the frosting is dairy based, it is best to refrigerate. Reply

  • victoria
    February 12, 2016

    they turned out awesome thanks for the recipe Reply

    • Natasha
      natashaskitchen
      February 12, 2016

      I’m so happy to hear that! Thanks! 🙂 Reply

  • Alex
    February 12, 2016

    Is it possible to half the recipe to make less? Reply

    • Natasha
      natashaskitchen
      February 12, 2016

      It should work fine if you cut every ingredient in half. Let me know how they work out 😁. Reply

  • Tera
    February 11, 2016

    These were delicious!! I was looking for a cupcake recipe that used coconut oil. I found this one and decided to substitute it anyways… They turned out great!! Topped them off with an organic cream cheese and grass fed buttercream icing… YUM!! Reply

    • Natasha
      natashaskitchen
      February 11, 2016

      I’m so happy to hear you liked the cupcakes and it’s awesome to know it works with coconut oil! Thank you for sharing that! Your frosting sounds so good! Reply

  • Virginia Winn
    February 11, 2016

    I am going to try this recipe tonight. I don’t think I’ve EVER seen so many nice reviews! Good for you. I’m looking forward to baking them. Thank you for posting the recipe. Reply

    • Natasha
      natashaskitchen
      February 11, 2016

      You are welcome Virginia, let me know how they turn out 😀 Reply

  • Fiona Huang
    February 9, 2016

    Best vanilla cupcakes ever! They may be my favorite! ;););) Reply

    • Natasha
      natashaskitchen
      February 9, 2016

      That’s so awesome! thank you for that great review 🙂 Reply

    • Natasha
      natashaskitchen
      February 9, 2016

      That’s so awesome! thank you for that great review 🙂 Reply

  • Taiko
    February 8, 2016

    Hi! So, I made these cupcakes today, and, if i do say so myself, they were perfect. I finally have the perfect cupcake recipe to make my sweetheart on valentine’s day. Thank you so much!! Reply

    • Natasha
      natashaskitchen
      February 8, 2016

      Taiko, that’s so great! It sounds like you have a new favorite! 😀 Reply

  • Cal
    February 4, 2016

    Love the taste of these. Perfect and not too sweet. Just a quick question, can these be frozen for frosting later? Reply

    • Natasha
      natashaskitchen
      February 4, 2016

      Hi Cal, I haven’t tried freezing them, but they should freeze well before adding the frosting Reply

  • Inzi
    February 3, 2016

    I made this batch twice, and each time my cupcakes came out delicious. They came out fluffy, and soft, just the perfect texture. I didn’t have store bought buttermilk on hand, so I followed your tip and added 1/2 a teaspoon of white vinegar. Also had no baking soda, so I added 4x the amount of baking powder. My friends absolutely loved these cupcakes. This will be my go to vanilla cupcake recipe. Reply

    • Natasha
      natashaskitchen
      February 3, 2016

      I’m so happy to hear that! Thank you for sharing your great review! 🙂 Reply

  • Ashford Moraes
    February 3, 2016

    this was perfect 🙂 Thank you for the recipe. Although I think the baking powder is a bit too much, it leaves a slight lingering taste in the mouth, overall parfait 🙂 Reply

    • Natasha
      natashaskitchen
      February 3, 2016

      I’m so glad you liked the cupcakes! Check your baking powders list of ingredients. Some of them have aluminum and I wonder if that’s what you’re tasting? I guess some people are sensitive to it. Usually you shouldn’t taste baking powder. Reply

    • Jessie
      February 18, 2016

      I have to agree. I made these tonight and I find they have a baking powder after taste. On the other hand the cupcake frosting recipe taste great! I will definetly be using this recipe again. Reply

      • Natasha
        natashaskitchen
        February 18, 2016

        Hi Jessie, check if one of the ingredients of your baking powder has aluminum in it. Normally, you should not be able to taste baking powder. Also, are you sure you didn’t switch the baking powder and soda measurements? Is there anything else you may have changed/substituted in the recipe? Reply

  • Susan Eapen
    February 3, 2016

    Very good Reply

    • Natasha
      natashaskitchen
      February 3, 2016

      Thank you Susan! 🙂 Reply

  • Ching Yi
    January 30, 2016

    I made this cake and it was a disaster! The cupcakes rose and it sort of rose too much till it cracked and it over-flowed. Help! Reply

    • Natasha
      natashaskitchen
      January 31, 2016

      Did you use a standard muffin tin and portion them out according to the recipe? I’ve never had that experience before. That usually happens if you overfill a cupcake pan. I hope that helps for next time! 🙂 Reply

  • Ali
    January 30, 2016

    Hi Natasha, I just made these cupcakes tonight. For the most part, I thought they came out nice but just a little dense. I followed the directions step by step and used the exact measurements. Unfortunately, I have an electric oven, could that effect the texture in any way? And advice on how to make them a little less dense? Thank you! Reply

    • Natasha
      natashaskitchen
      January 30, 2016

      Hi Ali, did you use cake flour for them? Usually when I make them with cake flour, they are very light and fluffy. I don’t think it has anything to do with an electric oven as I have an electric oven and they tend to conduct heat more evenly than gas ovens. Reply

  • Mary K.
    January 29, 2016

    I tried this recipe and loved it. I topped them coconut flavoured whipped cream. They were delicious. Today I’m going to use almond extract and cherries with this recipe as a base. I will make it in a loaf pan and come back to report.
    I’m excited! Reply

    • Natasha
      natashaskitchen
      January 29, 2016

      Thank you so much for the wonderful review! I’m excited to know how your modifications will work out! 🙂 Reply

      • Mary K.
        January 30, 2016

        Well, the base, which is your cupcake recipe was good as it usually is lol. Unfortunately, I needed more almond extract and perhaps I should’ve added a little extra flour in order to support the cherries….which sank to the bottom!! Other than that, the taste was good and I will try again! I will update any modifications/creations that I make. Oh, I almost forgot! I had run out of milk and so I used Almond milk instead…worked just fine. I added cider vinegar to curdle it. cheers! Reply

  • Allison
    January 27, 2016

    Have you ever made this recipe for jumbo cupcakes or 8″ pan? Reply

    • Natasha
      natashaskitchen
      January 27, 2016

      I haven’t tried it but original author says you can bake this recipe in one 9″ cake pan. You’d want to double for a 2-layer cake. Reply

  • Rola
    January 24, 2016

    Excellent recipe, thanks Natasha’s kitchen. Turned out amazing! Reply

    • Natasha
      natashaskitchen
      January 24, 2016

      Rola, thank you for the nice review, I’m glad you liked it 😃. Reply

  • Minnie Mouse
    January 23, 2016

    O no i just stuck these cupcakes in the oven and i totally forget the buttermilk i am really worried. I hope they turn out all right. Reply

    • Natasha
      natashaskitchen
      January 23, 2016

      Oh no!! The buttermilk activates the baking soda so I don’t think they will rise properly. Bummer when that happens! 🙁 Reply

  • Pam
    January 19, 2016

    Did not like the texture. Felt the cupcake had no substance and was too light to carry off a buttercream frosting. I agree with Britany Reply

  • Shannon
    January 19, 2016

    I made these cupcakes today and they didnt rise at all. I’m not sure why 🙁 Do you know why? Reply

    • Natasha
      natashaskitchen
      January 19, 2016

      Hi Shannon, oh no! I’m always happy to help troubleshoot. Is it possible that your baking powder and soda were not fresh? Did you substitute any of the ingredients? Reply

  • Britany
    January 18, 2016

    I made this recipe this morning, and was disappointed that the cupcakes tasted more like sweet cornbread. I followed the recipe exactly; my hunt for the perfect cupcake recipe continues… Reply

    • Natasha
      natashaskitchen
      January 19, 2016

      Hi Britany, did you change anything else about the recipe? Did you use cake flour? Is it possible they got over-baked?  Reply

  • January 17, 2016

    I love this recipe so much!! I’ve been looking for the perfect vanilla cupcake recipe and I found it! The only thing I’ll do next time is add a tablespoon more of sugar for a little more flavor, but other than that its amazing! Thanks so much for sharing!
    – Megan (14) Reply

    • Natasha
      natashaskitchen
      January 18, 2016

      Hi Megan! I’m so happy you liked the recipe and thank you for sharing your awesome review 🙂 Reply

  • January 17, 2016

    Hi Natasha,
    I was wondering would it be okay if I used your recipe to make a vanilla cupcake tutorial video on my YouTube channel? I’ve just started making videos and I really love your recipe. It’s simple, the ingredients are easily available and its absolutely delicious! Perfect, light and fluffy cupcake recipes are not easy to find, and this one is defiantly the best! Please let me know if it’s ok to make a video using your recipe, and I will give you full credit for the recipe. Thanks xx
    -Preet Thakurani, 14 years old. Reply

    • Natasha
      natashaskitchen
      January 17, 2016

      Thank you for asking, that would be totally fine and I would love to see the video once you post it 😀. Reply

  • Fareen
    January 12, 2016

    Hey!! I had made these cupcakes last month n dey turned out yum.. Wanted to mk orange cupcakes.. Can I substitute buttermilk wid orange juice??? Plz reply Reply

    • Natasha
      natashaskitchen
      January 12, 2016

      Hi Fareen, I’m so glad you liked the recipe. Since baking is so much a science, I really hesitate to guess if orange juice would work since I don’t know how it will affect the recipe. Buttermilk activates the baking soda and I’m not sure if orange juice would work the same way. If you do end up testing it, let me know how it goes 🙂 Reply

  • Hayley
    January 12, 2016

    HI! Just made these cupcakes and had wonderful results. I just noticed my first batch is sticking to the liner…any tips on preventing that with out them being to greasy? Reply

    • Natasha
      natashaskitchen
      January 12, 2016

      Hi Hayley, I’m so glad you liked the cupcakes :). I haven’t had that experience with sticking to the liner. Did you use less oil than the recipe calls for? Reply

  • Whitney
    January 8, 2016

    Just what I was looking for! The cupcake was perfect, from texture to flavor. I’m whipping up a buttercream frosting right now. Thank you! Reply

    • Natasha
      natashaskitchen
      January 8, 2016

      Whitney, thank you for such a nice review on the cupcakes and you are welcome 😀. Reply

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