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.
OMG Natasha!! I had to comment. These were the BEST vanilla cupcake recipe I’ve ever tried. However I did substitute the buttermilk with sour cream instead. They were a hit. Thank you.
That’s just awesome! Thank you for sharing your wonderful review, Danny! It sounds like you have a new favorite!
These were great! When I doubled the recipe they did not rise as well and it could have been my mistake. Flavor is so delicious so I’ll definitely make them again. I am wondering if you could substitute 1/4 or 1/3 cup of flour for cocoa powder and make them chocolate?
Hi Rebecca! Yes- it could have been due to doubling the recipe if things weren’t incorporated well. I would also check that your leaving agent is not expired or old. I haven’t tested using cocoa powder in this. Cocoa tends to absorb more water so I’m not sure if it would require modifications. For chocolate cupcakes, our go to recipe is the Easy chocolate cupcakes .
The perfect vanilla cupcakes! I used plain kefir and they turned out amazing.
I’m so happy you enjoyed these cupcakes, JP!
Hi Natasha I did make these cupcakes for church they were a hit I tell you. my go to for now.
That’s wonderful, Lisa!
I made these cupcakes, followed recipe to as instructed; and while the flavor was there, they came out quite dense.
Hi Carolyn, I’m sorry to hear that it was dense and heavy. Did you make any substitutions or changes? If not, the most common cause would be not measuring your flour correctly (using too much). Please watch my tutorial on How to measure ingredients to help. Also- be sure to not over-mix the batter or it can become gummy/dense.
These look delicious. Do you know the cook time for mini cupcakes?
Hi Amanda, I have to test that out first to give some recommendations.
I made these cupcakes but when I baked them they tasted like corn bread. The batter did not look like the picture.
Hi Dan. The most common reasons are likely the temperature of your ingredients, the way things were measured, or how things were mixed.
I would look over the recipe again to see where you may have done things different. Make sure your eggs, butter, and milk are not cold. If they are too cold, the batter won’t mix properly which can lead to cornbread like texture. I would also watch my tutorial on How to measure ingredients to ensure you’re measuring your flour correctly. I hope that helps.
Have you ever used large 1 cup muffin pans? I’m going to m!ke these for my granddaughters first birthday. I don’t know how much additional baking time to expect.
Hi Susie! I have not. I have only made them in standard cupcakes pans.
Hello, these look amazing! I was wondering if they could be frozen ahead of time? My son’s birthday is during the week but we won’t be celebrating with the whole family until the weekend. I was hoping to make some for his birthday and freeze the leftovers for the weekend.
Hi Madison. If you keep them in an airtight container, they will keep well in the freezer.
I’ve tried a lot of your recipies and they were all delicious and all worked perfectly!
Keep up the good work!
My daughter and I love this recipe for beginners, it’s worked for us every time we’ve tried our hands at making cupcakes.
We’ve substituted buttermilk with kefir a couple of times and they came out as great. We have also experimented with coloring them pink/purple and even marble, and they still turn out perfect.
NB: Make sure your refrigerated items are at room temperature and you measure out your ingredients correctly and you’ll be good to go!
Will follow Natasha for more beginner-friendly recipes!! Thank you, super helpful.
I literally just made these and tried my first one and WOW. Done to perfection at 20 minutes, perfect amount of sponge to it, and a guaranteed show-stopper at your next event or gathering! Thank you for making cupcakes from scratch actually achievable for a novice baker like me! 🙂
I’m so happy you loved it, Claire! Thank you so much for sharing that with me.
This is literally the best cupcake recipe I’ve tried! It’s so soft and moist! Mmm
I like to make holes in my cupcakes and add some jam inside. So Good! Thank you very much!!
That sounds wonderful, Sveta! I’m so glad you love the recipe.
I don’t know what I could have done wrong, but they came out super heavy, solid, and dry.
I couldn’t use them, so I am making cake pops out of them. The taste was good, but the dry heavy texture was too heavy. 🙁
Hi Sheri! I’m sorry to hear that it was dense and heavy. Did you make any substitutions or changes? If not, the most common cause would be not measuring your flour correctly (using too much). Please watch my tutorial on How to measure ingredients to help. Also- be sure to not over-mix the batter or it can become gummy/dense.
Can I use this batter to make a lmb cake? How long would I bake it for?
Hi Cindy! I’m not sure you’ll have to experiment with the quantities and baking time.
Made for Easter with lemon filling. Came out good, just not as brown on the top. Can’t wait to eat.f
I’m so glad you enjoyed it, Linda.
I tried this recipe, tasted good
But why did my cupcakes go flat????
Hi Anna! Be sure to fully preheat the oven before you bake them. Don’t open the oven during the baking process, the drop in temperature can make them go flat. Also- check that the baking powder is fresh, not old (no longer active) or expired. Those are some of the most common issues.
Thanks so much Natasha! Best reviews I have ever had on my vanilla & chocolate cup cakes along with the icing. You are a gem in your videos. So fun to watch you.
I’m so glad to hear that, Anna! Thank you for the kind words.
They taste amazing but they’re cracked in the middle and instead of having that smooth upper layer. Any way to solve that? I heated it by applying heat from both sides (above and below) at 350
Hi Meerah! This can happen if your oven temperature is too hot. The surface will bake faster before the middle has a change to rise and set. This recipe was tested in a conventional oven using regular bake mode. If you’re using a different oven setting, it would require adjusting time/temp.
I also encourage using an Internal oven thermometer (Amazon affiliate link) to ensure your oven is calibrated.
I tried making it, and it was DELICIOUS, but the next day it was all dense and dry, and I’m not sure why. The frosting (witch I drizzled chocolate over) was also a hit.
Hi Margaret! This cupcake recipe uses butter which will harden when the cupcakes are refrigerated. If you refrigerated them, it’s best to let them sit for just a little while so them come to to room temperature which will help them become softer before you eat them. Also- be sure to store them in an airtight container to avoid them drying out more.