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 have a lot of baking experience and I followed this recipe completely, but these cupcakes were very dense. I had made them for a party and felt I couldn’t even take them. I gave the recipe a 3 since the flavor was very yummy, the cupcake itself just was not a good fluffy texture
Hi Kerri! Did you use a food scale to measure your flour? If not, then make sure to fluff your flour and then spoon it into your measuring cup and level it off. Do not press your measuring cup into the flour container to scoop it up, if so, you’ll end up with too much flour causing these to be very dense. I have a tutorial on how to measure ingredients here.
Natasha, these cupcakes are the BEST I have made. They are so fluffy and tasty!!
My adult children and their partners can’t get enough of them!!
They are definitely our family’s favorite!
Thank you for your recipe!
Denise (from Canada)
How would the speeds and times differ if I am using a handheld electric mixer? Thx
Hi April! It will affect the speed and time compared to using a stand mixer. But I have to give it a try to give you the exact timing but what I know is handheld mixers might not be as powerful as stand mixers, so you might need a bit more time.
How would I make mini cupcakes with this recipe?
I have not tested this recipe in a mini cupcake pan to know how many it will make. They will bake faster, so I would check them between 8-12 mins.
I doubled the recipe and followed your baking and measuring directions directions. I haven’t even frosted them yet and I tried one just to see how they tasted…absolutely amazing! Even without frosting…the flavor and texture came out perfect! I got 24 cupcakes as well! Thanks for this wonderful recipe that I will be making over and over again!
I’m so glad you loved it. Thank you.
Flavor good. These cupcakes or closer to biscuits!
Hi Adrianne, I haven’t had that experience – did you possibly mix up the baking soda and baking powder?
Hi Natasha, I’ve been following you for several years and I really enjoy your platform your recipes and most of all your smile and your energy!
I have a question regarding your vanilla cupcake recipe.
Can I substitute cultured buttermilk for 1% buttermilk ?
Thank you!
Hi Connie! Thank you for the love and support over all these years.
Yes, that would be fine to use. I hope you love the recipe!
Hi wondering if I could use dairy free butter and a buttermilk substitute. Thanks in advance
Hi Shirley! I haven’t tried a dairy free substitute, but here’s what one of my readers wrote: “someone else commented this “I substitute the butter for margarine (since my business is dairy free) and made my own buttermilk with vanilla almond milk and lemon juice.
These are the best cupcakes for decorating!”” I hope that helps.
Hi I have two questions. First, can I use dairy free butter and second, when substituting the buttermilk can I use either dairy free milk or 2 % milk. Thank you in advance.
Hi Shirley, I haven’t tried a dairy free substitute, but here’s what one of my readers wrote: “someone else commented this “I substitute the butter for margarine (since my business is dairy free) and made my own buttermilk with vanilla almond milk and lemon juice.
These are the best cupcakes for decorating!” I hope that helps.
I’d like to bake these in advance for a bake sale. Can I freeze the frosting? How would I defrost it? Can I double or triple batch them? And how do I defrost them after freezing?
Thank you!
Hi Serenity! If you have a bowl that is large enough to be able to incorporate all of your ingredients effectively without over mixing the batter, you can double or triple the recipe. You also need to be able to bake them right away. I would not make the batter ahead and let it sit if you don’t have an oven large enough to bake them together. Regarding the frosting, it can be frozen, but it does not freeze as well as buttercream frosting. To thaw: let the cupcakes thaw either in the refrigerator or on the counter.
Love the recipe!! It was soo good , cupcakes where soft and light . Steps where simple Thank you 😀!
These were good, but turned out a little dry, I will cook less time next time
Hi Kathleen! That could be it since not every oven bakes evenly. I like to use an internal oven thermometer (Amazon affiliate link) to make sure that my oven is heating correctly and is calibrated. Also, be sure to measure your flour correctly. I have a tutorial here on how to measure ingredients.
This is my favorite vanilla cupcake recipe! Thank you!
i tried this and the cupcaker turned out flat and hard to ice i recomend using cake mix and icing from a store but otherwise this is a good cupcake to make
Hi, you might check if your leavening is still active and not expired which would affect the rise.
How many days in advance can I make these cupcakes, do you think?? Like two days and store in fridge before icing?
Hi Nicole, they can be made ahead. Once cupcakes are at room temperature, cover and keep at room temperature overnight or refrigerate if storing for longer (I have only tried a few days ahead). After the cupcakes are frosted, refrigerate until ready to serve. I hope this helps.
This was seriously the best vanilla cupcake I’ve eaten
hello, I’ve made these several times and mine are never light and fluffy but always thick and dense. Any idea why because the flavor is 10/10 but texture is not.
Hi ANDI! I’m glad you love the recipe. The number one reason for this happening would be using too much flour. Please watch my tutorial on How to measure ingredients here. I hope you’ll try again.
Can you add instant jello to this to make strawberry cupcakes? And if so, do I need to adjust the amount of flour used? Thanks!
I haven’t tested that to advise.
Hi, thank you for sharing your recipie. These cupcakes are super deliciuos. They looked absolutely perfect while they were baking in the oven. But once out of the oven they have shrunken. Tasted great and texture was nice. But they did not look as beautiful as yours. Do you have any advice where I could be going wrong? ( I have used room temperature products and fresh ingredients) do you think I might over mixed it ? Any advice would be greatly appreciated. Thank you
Hi there! I’m sorry to hear that they shrunk. There could be several factors. Over mixing the batter, incorrect oven temperature, using too much leaving, overfilling the liners. You’ll want to mix just until the ingredients are combined. Preheat your oven and use an oven thermometer (Amazon affiliate link) to ensure accurate temperature. Also, avoid opening the oven door during the baking process. I hope that helps.
CRITICAL; Can you halve the recipe. we are two people and half is more than plenty. 7-30-24. Pls respond today.
Thank you Linda
Hi Linda! Yes, the recipe can be decreased. You’ll need to experiment with what size pan to use unless you’re wanting to just make one layer.
Mine was fluffy and tasty not overly sweet! And made exactly 12 cups!
Thanks Natasha!
You’re so welcome, Tee! I’m so glad you loved it.
Cupcake texture was terrific but not much flavor in cupcake, was more buttery like other reviewer said
Hi Mari! This is a butter based cupcake batter so the butter flavor will come through more and be more noticeable than an oil based cake. Also- be sure to use a good quality vanilla. That can make a lot of difference.