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 loved making these and the kids loved eating them! Have you tried this with Bob’s 1-1 gluten free flour? I tried to look in the comments but there are a LOT of comments to look thru!
Hi Quinta, I haven’t tried gluten-free flour, but a few of my readers have reported great results using gluten-free flour for the cupcakes. Let me know how it works out for you if you experiment.
Just made these vanilla cupcakes today and I absolutely love them. Will be making 48 mini ones for my friend’s birthday this weekend. Thank you Natasha.
Sounds like a plan! It’s my pleasure, so happy that you loved them.
Hi there, I made these about five years ago, but I could have sworn cake flour was called for instead of AP. Was this ever tested for this recipe? I made it for a party back then and they were a HUGE hit! I made this version recently, and they took longer to bake than usual and were not as light and fluffy as I remember before, reminded me of a soft and smooth cornbread actually.
Hi Karen, I have not tested it but one of my readers said, “I used cake flour instead of all-purpose flour the cupcakes turned out very dense, but still very delicious.” I don’t know if the cake flour had something to do with it. I hope that helps.
Hi Natasha! I’m a big fan here in the Philippines.. I love this recipe, my children really enjoyed it. Thanks for sharing this.
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Hi Natasha,
I’d like to know if this recipe would make enough batter for a quarter-sheet pan.
Thank you 🙂
Hi Rita, I haven’t tried this in a sheet pan myself to advise; we do have a Vanilla Cake recipe you may want to try. But if you’re looking to adapt baking recipes to different pans, I highly recommend this online guide. I hope it helps!
Hi Natasha I just wanted to know if that if it’s okay to use pastry flour instead of All purpose flour.
Hi Kozina! I haven’t tested it myself. It may effect the texture but I think it could work well. Let us know if you experiment.
😃My family love this recipe. The cupcakes have a good texture, light and not too sweet. My frosting was a little bit loose but my family loved it anyway.😍
Hi Carlos! That’s great to hear. Thank you for the wonderful feedback.
Hi Natasha! I would like to add some homemade butterscotch sauce to the frosting. How much do you think I could add so it could still be piped? Love all of your recipes and your positive energy 💖
Hi Leasa! Thank you, I’m glad you are enjoying my recipes. You’d have to experiment with it. I have never tested an additional like this and it would be hard to say. It depends on the consistency of your butterscotch sauce as well. I’d start with a little and add more as it incorporates.
Hi Natasha! Could I use normal milk instead of buttermilk? I haven’t made them yet.
Hi Dalia! Some of my readers have reported good results with using plain milk. You can also make your own buttermilk at home, using one cup of milk and 1 tablespoon of white vinegar or lemon juice. Stir and let it sit until curdled for about 5 to 10 minutes and then it’s ready to use. I hope that helps.
Best vanilla cupcakes ever— I used Danish Creamery butter, and yogurt instead of buttermilk, and hand mixed the flour in, otherwise stayed true to the recipe. Thank you!!!
You’re welcome! I’m so happy you enjoyed it, Lisa!
Hi Natasha, thanks for the recipe! I just made them and they are delicious – buttery tasting and airy! I was wondering if I can make these cupcakes and keep them covered in an airtight container (like a ziplock bag) on the counter to use the next morning? I’ll be making them around 11pm at night to frost around 6/7am.
Hi Shilpa! Yes, you can store these in an air-tight container overnight. Just allow them to cool first. 🙂
Hi,i want to try this recipe for my daughter’s upcoming birthday.. but I can’t find buttermilk here in my area. What can you recommend?
Hi Kate! You can make your own buttermilk with 1 cup of milk and 1 tbsp white vinegar or lemon juice. Stir and let it sit for 5-10mins until its curdled and is ready to use. I hope you love the recipe!
I made these following the recipe and they came out so good. I used a stand mixer so everything was well incorporated. I was worried because the batter did appear a little thick when filling my muffin pans but they turned out perfectly moist and airy and just good. My go to recipe! (I used salted butter and omitted granulated salt)
Hi Laura, great to hear that you liked the result! I’m glad that you tried this recipe.
If using a stand mixer to beat the batter do I follow the same time instructions or should it be lesser? Also what’s the attachment I need to use please?
Hi Nush! You can use a stand mixer if you prefer. You’ll have to be careful not to over-mix the batter because it can result in gummy and dense cupcakes. You want to mix just enough that all the ingredients are incorporated well. A whisk attachment is fine. I hope you love the recipes.
Hi there! These cupcakes look fabulous and I’m going to try them tomorrow! Do you by any chance have the conversion of measurements in grams (I.e. flour, sugar). I always find it easier to measure on a scale.
Thanks so much!!
Hi Stacey! You can click on the “metric” button in the recipe card above and it will convert the ingredient list for you. I hope you love this recipe. 🙂
Hello! I am needing a good cupcake recipe to make in advance so I can freeze them until the event. Have you put these in the freezer and had good luck afterwards? Thanks!
Hi Whitney! 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 on how that works, but I would store them in the freezer in an air tight container or or a ziplock freezer bag. If you experiment, please let me know how it goes.
Family loved them. Made them as a treat for the kiddos to have after lunch. The buttermilk flavor really comes through. Amazing!!
Hi Sara! I’m so glad to hear that. Thank you for sharing.
Thank you for this recipe. So good! It’s a keeper!! I made 36 cupcakes and covered half with your chocolate buttercream frosting, and the other half with your vanilla buttercream. All the recipes were great.
Wonderful to hear, Rene! Thank you for sharing.
Love this recipe I make it over and over. Going to do three batches for my sons valentines party. How do you recommend storing them before they are iced?
Hi Alicia! I’m glad you love the recipe. The cupcakes can be stored at room temperature in an air tight container to keep them from drying out for 1-2 days. You can refrigerate them if needing them to last longer.
WOW Natasha! U hv outdone yourself 4 this recipe, really love it!
Yay, thank you for the great review!