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.
Hello Natasha! Thank you for sharing your recipe. I’ll try making the cupcakes today. What type of buttermilk did you use? Is there a difference if I use 1% Buttermilk vs 3.25 % Buttermilk?
Hi, the package I used said “lowfat buttermilk” – Im not sure what the exact fat content was.
My batters always curdles with your recipes. I used lots of them. My ingredients are room temperature. I have to look up how to fix it all the time. Very disappointed in the cake recipes. I love you and all your other recipes though.
Hi Tana! A curdled batter is very likely and usually due to the temperature of the ingredients. When the eggs or liquids are too cold, they are not able to emulsify and get the consistency you’re looking for. This can also happen if your butter and sugar are not creamed enough and even if you over-mix your cake batter. I’m sorry you’re having such a hard time with cakes. We have great results with this recipe and our other cakes.
These are delicious and definitely my go to for vanilla cupcakes! I need to make them again for tie dye theme. Can the batter be colored?
Hi Julie! I’m so glad you loved the recipe. Yes, you should be able to use food color in the batter. Just be careful not to over-mix the batter or they will become gummy and dense.
Cupcakes weren’t bad. However, I’m not sure why the breading tastes more like corn muffins/plain bread. It didn’t taste sweet, like a dessert, even with the frosting recipe. Followed the recipe exactly. Let me know what I can do next time. Thanks.
This happens when the batter is over mixed or if you use too much flour or even if it’s over baked and it dries out. Make sure your ingredients are at room temperature, this will help them incorporate well. Also be sure to watch my tutorial on how to measure ingredients so you can see my process. I hope that helps.
These were so good! I made them today and frosted them with a lemon flavored cream cheese frosting, they didn’t last long at all. Next time I need to double the recipe. Thank you sharing with us.
Hi Paula! That sounds amazing. Thank you for trying the recipe!
Yum! My kids loved this, but I found it a little too moist and sweet. Do you have any other recepies that have less sugar so my little sweetcakes – Daniel, Matt, Susan and Christy could be healthier. Much appreciated, we love you Natalie!
Hi Barbra! I have not used less sugar. The sugar also helps with the moisture and texture of the cupcakes. You can experiment with it if you’d like. I don’t have another recipe for vanilla cupcakes but you could explore some of my other cake recipes for ideas.
Doubled the recipe as I needed 24 and thus barely made 21. Maybe if filled halfway you would get all 24. Had to go back and take batter away to try and make it stretch. Just wanted to give everyone a heads up. But they smell amazing and cannot wait to taste them.
Hi Ashley! I hope you love the way they taste! This should make 24 standard cupcakes but can make less depending on how things are measure how the batter is divided. I used this ice cream scoop (affiliate link).
Followed the recipe exactly. Bought expensive vanilla. I’ve been baking for years. Baked for 19 minutes. Cupcakes were hard. Not brown on top, but hard. Extremely disappointed. Reread recipe a dozen times, but I followed it correctly. I do refrigerate my cupcakes as they get filled with a pudding like filling. Took them out to soften before eating, but they were hard, not soft and fluffy at all
Hi Dru! I’m sorry to hear that. The culprit is most likely that you used too much flour. This recipe has always yielded amazing results. Be sure to not scoop your flour out of the bin but according to the tutorial I’ve attached on how to measure ingredients. I hope that helps.
I made these cupcakes for a work party and they were a huge hit! I was thinking of making it again but in cake form. Do you recommend a different temperature or baking time? Any advice is appreciated!
Hi Karley! I have another recipe for vanilla cake.
hi! im making this cupcakes for my party and would regular milk work if i add some acid?
Hi Emma! You can make your own buttermilk with 1 cup milk and 1 tbsp lemon juice or white vinegar. Stir and let it sit for 5-10mins until its curdled and ready to use.
Hi Natasha+the team,
First of all, my apologies but I haven’t read all the reviews, therefore my question may be repetitive. Second, thank you so much for all you do -your recipes are amazing (I always come back to you website to look for ideas). My questions – I understand these cupcakes you can make in advance. How many days would you recommend to bake them in advance at most? How to store
them? Thank you.
Hi Viktoria! You can store them in an airtight container at room temperature (without the frosting) for 1-2 days or refrigerate for longer. You can also freeze them for longer and then thaw them before frosting. They are best eaten fresh or within the first day or two.
Just made these wonderful cupcakes this morning. I will try making them mini for a party coming up soon. Such a nice clean recipe!
BTW, I am making your meatloaf today also.
Hi Tish! I’m so glad you enjoy this recipe. Thank you for sharing!
Can the buttermilk be replaced with Greek yogurt (full fat)?
Hi Arlene! I have not tested that myself, but I think it would work. You may want to add water/milk to thin it down just a bit if its too thick. You can also make your own buttermilk with 1 cup water and 1 tbsp white vinegar or lemon juice.
I haven’t baked these yet, but could you tell me what the weight of eggs needed is please? I’ve had issues with eggs being too large in the past with other recipes. Thanks in advance.
Hi Lexi! I’m sorry, I don’t have eggs weighed out. I found this with a quick online search: large eggs are 56 to 63 grams. I hope that helps.
Hello! I didn’t use a stand mixer and couldn’t quite make the sugar and butter become fluffy. I figured it was ok to resume the rest of the recipe. After a while the sugar started separating and the mixture became very watery. Can you use a whisk for this recipe or do you need to use a mixer?
Hi Hailey! An electric mixer will yield the best results because you need to beat the butter and sugar until the mixture is thick and fluffy. Also, be sure to use softened butter, eggs, and buttermilk that are at room temperature. It helps the batter come together and blend nicely.
Can I use margarine or do I have to use butter ? Also can I just use regular milk instead?
Hi Jj, I haven’t used margarine in this recipe to advise on the outcome. Do you mean whole milk in place of buttermilk? If so, that won’t work. You can make your own buttermilk if you don’t have any on hand. See the “Can I Substitute the Buttermilk?” section in the recipe. I hope that helps.
Hi, these cupcakes are amazing. Can I freeze them for later use?
Hi Roxanne! I’m glad you loved the recipe. Yes, you can freeze them. Let them cool completely and make sure they are in an air tight container or wrapped well so they stay fresh.
I forgot, but I replaced the buttermilk with yogurt since we did not have buttermilk and yogurt is healthier, and it was still amazing. I recommend trying it Natasha!
That’s a good idea!
I baked these and they were awesome! It had the PERFECT texture, and was very fluffy. Family approved! Great job!
That’s wonderful, Ciara!
I made this recipe just as directed with the exception that I made mini cupcakes. The recipe made 34 mini. I used a cookie scoop to fill the cups and baked at 350 degrees for 11 1/2 minutes. The texture and crumb was perfect. I found the taste to be a bit bland, but I am not a big fan of vanilla cake so I will definitely not put fewer stars because of my personal preferences! I might add the seeds from one vanilla bean next time to kick that flavor up a bit more…there will definitely be a next time.
Thanks for the recipe!
Hi Janet! I’m so glad you loved the recipe. Thank you for sharing, I appreciate the feedback. Vanilla beans would definitely help boost the flavor. The quality of the vanilla extract used can make a difference as well.