Get the Latest Recipes in your inbox:

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.

MY LATEST VIDEOS

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 318 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.

Final Final Picmonkey Hashtag banner

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.

Read more posts by Natasha

Get the Latest Recipes in your inbox:

Read comments/reviewsAdd comment/review

  • Jinky
    March 13, 2019

    Thank you for this great recipe…. Reply

    • Natashas Kitchen
      March 13, 2019

      You’re so welcome!! Reply

  • Kris
    March 9, 2019

    Can I use extra virgin olive oil or melted coconut oil ? I thought I had canola but no 🙁 I also have butter but don’t think that’s a good idea Reply

    • Natashas Kitchen
      March 9, 2019

      Hi Kris, you might try extra light olive oil (not extra virgin) – I purchase it at Costco and find it to be a really great all-purpose oil which works well for baking and higher heat cooking. Reply

  • JTK
    March 4, 2019

    Thanks for sharing the recipe. I made a three layer cake this weekend for the daughter’s birthday and paired it was a classic buttercream frosting. The cake was devoured by all – children and adults. A co-worker mentioned that the cake was “life changing.” =) . Kudos for a great recipe! Reply

    • Natashas Kitchen
      March 4, 2019

      That’s so great! I’m so happy you all enjoyed that! Happy Birthday to your daughter! Reply

  • Anita
    March 3, 2019

    Thanks for sharing…mine came out great! Reply

    • Natashas Kitchen
      March 3, 2019

      I’m so happy you enjoyed it, Anita! Reply

  • Rashmi
    February 28, 2019

    Love this recipe! It’s my go to recipe for vanilla cupcakes as well as a small vanilla cake. Turns out perfect! Reply

    • Natashas Kitchen
      February 28, 2019

      Hi Rashmi! It sounds like you found a new favorite! Thank you for sharing that awesome review with me! Reply

  • Dikla
    February 19, 2019

    Great recipe! Reply

    • Natashas Kitchen
      February 19, 2019

      I’m happy you enjoyed that! Thank you for sharing your review with us! Reply

  • Zoe Gonzalez
    February 4, 2019

    Hi there! this recipe look so delicious and i was going to make it for my boyfriend for valentines day! i was just wondering what kind of sugar you used? 🙂 Reply

    • Natashas Kitchen
      February 4, 2019

      Hi Zoe, we used regular white sugar. Reply

      • Zoe Gonzalez
        February 9, 2019

        Thank you! Would it be okay to mix the dry ingrediants a few days prior and put it away for usage later on? Reply

        • Natasha
          February 10, 2019

          Hi Zoe, this batter is meant to be baked right away or the leavening won’t work properly to make the cupcakes rise. Reply

  • Trini81
    January 29, 2019

    Hi Natasha
    Am an amateur baker and have been looking for a moist sponge recipe for ages. Am very critical of recipes that seem simple but turn out horrible. I must praise you for this recipe. It was quick and simple i even made your cake flour recipe. Today was the first time i tried it and the only thing i did differently was i made it citrus flavored. 2 tsp of lemon zest mixed into the flour. I also made my own buttermilk (buttermilk is not something you will find on trini groceries shelves) with lemon juice and added 1 tbs of lemon juice at the end after all ingredients were incorporate. The cupcakes came out moist with perfect texture. ( I reduce the sugar by 1/4 cup and the salt by 1/2 tsp just a personal preference). U give you 10 stars 🌟 Reply

    • Natashas Kitchen
      January 29, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! I’m so inspired reading your review. Reply

      • Trini81
        March 13, 2019

        Hi Natasha it’s Trini again. I used your recipe to make red velvet cupcakes. By just removing 3tbs of cake flour (your recipe)and adding 3tbs of unsweetened cocoa powder plus red food coloring i had the perfect red velvet cupcakes for Valentine’s. Reply

        • Natashas Kitchen
          March 14, 2019

          That’s so great, Trini!! Thank you for sharing that with me! Reply

  • Mia
    January 26, 2019

    Hi Natasha! Best cupcakes ever, I try a new recipe every week and this is the BEST so far, I have a question, I’m all out of baking soda… any suggestions?? Thanks in advance!! Reply

    • Natashas Kitchen
      January 29, 2019

      Hi Mia, I haven’t tried this recipe without baking soda. Buttermilk with lemon may be an option but that would require some experimenting. If you experiment, let me know how you liked the recipe Reply

      • Mia
        January 29, 2019

        Hi Natasha thanks for your reply! So I did not experiment indeed 🙂 im a cupcake freak and have tried every recipe out there, love this one. So I’ll tell you what I did, I didn’t have baking soda as I said(used it for cleaning), so I replaced it with baking soda, and didn’t have canola oil, I used corn oil, didn’t have pure vanilla so used powdered vanilla tubes, and didn’t have kefir or buttermilk, I used 1/4 cup yogurt, with a tablespoon of water and a tablespoon of milk and worked perfectly. The only thing was due to the baking powder it has a slight salty taste, but I mean very slight, but once I out my frosting on you couldn’t even notice. The cupcakes were fluffy and just mouth watering, best texture ever and my husband said it’s Thai was definitely the best I’ve ever made. Next time if I don’t have the right ingredients I’ll do this but with less baking powder. Thanks for the great recipe!!! Was a huge hit!!! As always! Reply

        • Natashas Kitchen
          January 29, 2019

          That’s so great, Mia! Thank you for sharing this with me! Reply

  • Lilibeth
    January 21, 2019

    Delicious and foolproof. Love that you added the mixing times. Very helpful. Reply

    • Natashas Kitchen
      January 21, 2019

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

  • Caitlin
    January 17, 2019

    Is it ok to use vegetable oil instead of canola? Reply

    • Natashas Kitchen
      January 17, 2019

      HI Caitlin, yes a vegetable oil will work. Reply

  • Anastasia
    January 15, 2019

    Thank you for the recipe! Cupcakes are very delicious:-) Reply

    • Natashas Kitchen
      January 15, 2019

      You’re so welcome, Anastasia! I’m so happy you enjoyed that! Reply

  • Heather
    January 5, 2019

    This recipe was fantastic! Definitely delicious. However, I made mini cupcakes and this recipe made 50 cupcakes. I thought it would only make around 30. I also had to bake the mini cupcakes for 14 minutes to get them cooked. Reply

    • Natashas Kitchen
      January 5, 2019

      I’m so happy you enjoyed that, Heather! Reply

  • Karina Leon
    November 27, 2018

    I followed the cupcake and frosting recipe as instructed! My cupcakes came out great! Soft and moist just like I wanted, the frosting was great to pipe with. The only thing I swapped was in the cupcake batter I used butter vanilla extract to incorporate some butter flavor. Great Recipe, thanks a ton! I have tried a million cupcake recipes with disappointment but this one was a home run! Reply

    • Natashas Kitchen
      November 27, 2018

      That’s so great! It sounds like you have a new favorite! Reply

  • Margie peters
    November 12, 2018

    This recipe is so easy and delicious! Thank you! Reply

    • Natashas Kitchen
      November 13, 2018

      You’re so welcome! Reply

  • Dina
    November 12, 2018

    This is the 4th time I’ve used this recipe and everyone loves them. I make a lemon and blueberry compote and fill the middle and then add some of the compote to the frosting. Reply

    • Natashas Kitchen
      November 13, 2018

      That’s so great!! Thank you for sharing that with me! 🙂 Reply

  • Jojo
    October 22, 2018

    Will I be able to use this for a 6inch cake? How do I adapt the recipe to that? Please share if u know… thank u. Reply

    • Natashas Kitchen
      October 22, 2018

      Hi Jojo! I haven’t tested it as a cake before but several readers have. You’ll need to double the recipe and bake in two 9-inch cake pans. I can’t say exactly on the baking time without testing it myself and I don’t recall anyone giving those specifics. Bake for the time in the recipe, then test with a toothpick. If it’s wet, add 3 to 5 minutes. Reply

  • Livia
    October 17, 2018

    This recipe didn’t work for me, it started out good but when I took it out of the oven it sunk down. I was disappointed because I’m positive I followed every instruction. The cupcake itself was eggy, and had some holes in it. any tips? Reply

    • Natasha
      October 17, 2018

      Hi Livia, is there a chance you might have swapped the baking powder with baking soda? My sister has done that before and had the same results. I hope that helps to troubleshoot! Reply

  • Elon Hawkins
    October 9, 2018

    I have never been so grateful for a series of posts that I am for these *right now.* such a perfect recipe of vanilla cupcake. Reply

    • Natashas Kitchen
      October 9, 2018

      I’m so happy to hear you enjoyed this recipe, Elon! Reply

  • Vankeisha Bodie
    October 9, 2018

    Hello Natasha I truly love this recipe hands down its the best vanilla cake I’ve tasted thus far. I have once changed the vanilla extract to strawberry and added pink coloring to it to create a layered cake, it was amazing. Now I have a strawberry two layered half sheet cake request… so my question is how many times should I multiple the batter to full the half sheet pan? Or do you have another wonderful recipe that I can use for the strawberry sheet cake? Reply

    • Natashas Kitchen
      October 9, 2018

      How cool! Thank you for sharing your strawberry version with us! Reply

  • Lilly
    October 6, 2018

    Hi, I was going to make these, but I couldn’t find any vanilla beans. Do I need to add them? Reply

    • Natashas Kitchen
      October 6, 2018

      Hi Lilly! If you don’t have vanilla beans to make your own vanilla, vanilla bean paste or extract will do. Hope this helps! Reply

  • Nosheen
    September 30, 2018

    The easiest and most perfect cupcake recipie. Thanks Natasha! Reply

    • Natashas Kitchen
      October 1, 2018

      Thank you for this amazing review!! Reply

  • Cupcake
    September 26, 2018

    Hello, can you substitute the oil for unsalted butter?? If so how much?

    Thanks😊 Reply

    • Natashas Kitchen
      September 26, 2018

      Hi there! I haven’t tested butter with this recipe so I can’t really recommend it. My experience with butter in certain cupcake recipes is that it tends to make them firmer, especially after refrigeration. This is why I prefer oil over butter for cupcakes. Reply

  • Blandine Duvillier
    September 25, 2018

    This recipe turns out so beautifully! the cupcakes are perfect! Reply

    • Natashas Kitchen
      September 26, 2018

      I’m so happy you enjoyed this recipe, Blandine!! Reply

  • Jessica Verhoeven
    September 12, 2018

    I make these.all the time. Always a hit. I pair the vanilla cupcake with a dulce de leche cream cheese icing. Or sometimes I take out 2 tbsp of flour and replace it with 2 tbsp pumpkin spice and top it with cinnamon cream cheese icing! Yum!

    Could you convert this revipe to a chocolate cupcake? Reply

    • Natashas Kitchen
      September 12, 2018

      That sounds amazing! I haven’t tested that but I think it could work. One of our readers wrote: “It is super moist and fluffy with a light vanilla flavour. After trying out the vanilla cupcakes a few times, I decided to ads a tbsp of cocoa powder for a chocolate cupcake and it still turned out great.” Thank you for sharing this great review with us! Reply

  • Anna Pipitone
    August 21, 2018

    Hello! I absolutely loved this recipe! It’s my absolute favorite vanilla cupcake recipe however they turned out a bit salty… it also amazed me they tasted so buttery when there was no butter in them! Reply

    • Natashas Kitchen
      August 21, 2018

      Hi Anna. I didn’t notice that they were salty but you can cut down on the salt without negatively affecting the recipe. I’m happy that was the case, many readers used butter instead to allow a more buttery flavor! 🙂 Reply

  • Joy Young
    August 13, 2018

    Hi Natasha,
    I would love to make these for a bridal shower. Do you think I should make them and freeze or make the batter and freeze it?
    Thanks much! Reply

    • Natashas Kitchen
      August 13, 2018

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

  • Tatyana
    August 9, 2018

    Hey, could I use vegetable oil instead of canola oil, if not then what other substitutes could I use? Reply

    • Natashas Kitchen
      August 9, 2018

      Hi Tatyana! Yes it sure can! Reply

  • Natalie
    August 3, 2018

    Hey dear! The recipe is amazing, frosting and all! Can I put the berries and basil on tonight for a wedding shower in the morning or will it bleed in to the frosting? Thank you! Reply

    • Natashas Kitchen
      August 3, 2018

      Hi Natalie! These can be stored for 2-3 days ahead in the fridge. After being washed berries don’t last that long in the fridge and the moisture may cause them to bleed a bit. I would recommend adding those as late as you can so they fresh and crisp. Reply

  • Rolake
    July 24, 2018

    These cupcakes are awesome, never thought about using oil instead of butter, great recipe. Reply

    • Natashas Kitchen
      July 24, 2018

      I’m so happy you enjoyed that! Reply

  • George
    July 19, 2018

    Hey Natasha, George here! I was just wondering if i can use just plain all pourpose flour instead of Canadian or cake flour! Thank you in advanced! <3 :)(: Reply

    • Natashas Kitchen
      July 19, 2018

      Hi George, I’ve done it and it works but they are not as soft. If you have corn starch and all purpose flour, you can make your own cake flour easily. 🙂 Reply

      • George
        July 22, 2018

        George thanks you very much! Reply

      • Thi
        September 6, 2018

        Hi Natasha,
        I’m from Australia and haven’t heard of Canadian flour.
        So what is the ratio of the corn starch colour and all purpose flour? Reply

  • Patricia Hessab Alvarenga
    July 18, 2018

    I had just made those cupcakes and they were delicious and fluffy!
    My kids loved it!
    Thank you so much!!!! Reply

    • Natashas Kitchen
      July 18, 2018

      That’s so great, Patricia! I’m so happy you all enjoyed that! Reply

  • Selena Terrell
    July 17, 2018

    Hey! Mine came out super moist and fluffy but almost like they had a sweet corn muffin taste/consistency… Is that what they are supposed to be like or if not any idea what I may have done wrong? Thank you for the recipe!! Reply

    • Selena Terrell
      July 17, 2018

      I figured out my mistake! Going to try again! 😂🤣 Reply

    • Natasha
      July 18, 2018

      Hi Selena, did you change anything about the recipe? Also, did you possibly over-bake? I’ve had them taste more dense and almost cornbread-like once when I over-baked. Over-mixing could also cause this. I hope that helps! Reply

  • Betty Klippenstein
    July 13, 2018

    I made these today for my great grand daughter’s 4th birthday party tomorrow. I made a double recipe and made 1/2 in white, then to the rest of the batter I added 1 TBSP cocoa powder and they are delicious as well. They rise beautifully and are so light and delightful. This will be my go to recipe from now on. Reply

    • Natashas Kitchen
      July 13, 2018

      Hi Betty! Sounds like you found a new favorite! Thank you for sharing this wonderful review with us! Reply

  • maryanne conners
    June 27, 2018

    Love how these turned out; would like to make chocolate ones with the same ingredients, but not sure how to go about it, looked at your chocolate recipes but I can’t have coffee. Reply

    • Natashas Kitchen
      June 27, 2018

      Hi Maryanne, I haven’t tested that but I think it could work. One of our readers wrote: “It is super moist and fluffy with a light vanilla flavour. After trying out the vanilla cupcakes a few times, I decided to ads a tbsp of cocoa powder for a chocolate cupcake and it still turned out great.” Reply

  • Yvonne Tan
    June 23, 2018

    Hi I made these cupcakes today and It taste great. One issue is the cupcakes are rising in the oven but deflated and ugly once cooled.

    What could be wrong?

    Thanks in advance! Reply

    • Natasha
      June 24, 2018

      Hi Yvonne, I haven’t had that happen before – did you use a conventional oven (not convection) and also make sure the baking soda and baking powder weren’t switched – I’ve done that before and my cupcakes ended up concave in the center. I hope that helps! Reply

  • Geeta
    June 22, 2018

    Definitely going to try this recipe ! Looks yummy Reply

    • Natashas Kitchen
      June 22, 2018

      Thank you for that wonderful compliment! Enjoy! Reply

  • Ilaise
    June 20, 2018

    My two little ones had been asking to do some baking for the past 2 days, finally I gave in and instead of making our go to choc cupcake recipe I decided to google “quick, easy, plain cupcake recipe ” and found this recipe. My 5 year old daughter, 3 year old son & I gave this recipe a go and ohhh my goodness, not only is this recipe quick and easy this is the most delicious, light, soft cupcake we/I have ever made, this is our new favorite cupcake and we will be making this all the time. Thank you for sharing. Happy Tummies

    Ivy, Luke and Mum (New Zealand) Reply

    • Natashas Kitchen
      June 20, 2018

      Aww that is the best when kids love what we moms make. That’s so great! Thank you for the wonderful review and sharing that with us! Reply

  • Kriz
    June 16, 2018

    I tried to follow this recipe but I have the impression I made a mistake because my cupcakes taste eggy, has anyone experienced this? Reply

    • Natasha
      June 16, 2018

      Hi Kriz, I haven’t had that experience. It could be due to a substitution or change in the recipe? It’s difficult to say without being there. Reply

  • Sonja Koen
    June 12, 2018

    Hi. I have made a lot of different cupcake recipes over the years and this one was by far the best. Thank you for sharing yours with us. Reply

    • Natashas Kitchen
      June 12, 2018

      That’s so great! It sounds like you have a new favorite! Reply

  • Marakie
    June 10, 2018

    Can this recipe be used to make a cake when doubled? Reply

    • Natasha
      June 11, 2018

      Hi Marakie, yes 🙂 I have a note on that towards the top of the recipe post. Reply

  • Sitapa J.
    June 5, 2018

    So I baked these for a school assignment, but I realized that I actually didn’t need them today, more rather, I needed them for next week. How can I save these cupcakes? Or should I just use this batch for something else and make a new one for when I actually need it? Reply

    • Natashas Kitchen
      June 5, 2018

      Hi Sitapa, I haven’t tried this yet, but they should freeze well before adding the frosting. Reply

  • Alisha D
    June 2, 2018

    Oh my goodness. The BEST cake ever! At the last minute this morning, I made a 9 in cake for my (surprise;) 3rd baby’s 1st Birthday party today with this recipe and it was to die for! I had already made 24 cupcakes, but I wish I had made cupcakes with this recipe instead of King Arthur’s Chocolate Cake mix (GF)- not that the cake box mix is bad but it’s not as pure as this. I used my favorite Cup4Cup Gluten Free flour that I always use when baking or cooking, and you would never know it’s GF. Also didn’t have buttermilk, so used sour cream and water in place of buttermilk. I have bookmarked this page!! Reply

    • Natasha
      June 3, 2018

      Thank you Alisha, for such a nice review and for sharing your version of the recipe 😀 Reply

  • cecille amante
    May 30, 2018

    can i use veg. oil instead of canola oil?tnx Reply

    • Natasha's Kitchen
      May 30, 2018

      Hi Cecille, yes a vegetable oil will work. Reply

  • Anny
    May 16, 2018

    Just made these almost exactly and they were delicious! Used regular flour instead as I didn’t have cake flour or corn starch. Made them into little Minnie Mouse cupcakes for my daughter’s birthday. Frosting was light and yummy but not as stiff as I had wanted. Reply

    • Natasha
      natashaskitchen
      May 17, 2018

      Hi Anny, I’m so glad you enjoyed the recipe!! For the frosting, it helps if the ingredients aren’t overly softened and also to beat your cream straight out of the fridge while it is chilled until it is stiff and spreadable. If you start folding in the whipped cream while it is too soft, the frosting will also be soft. I hope that helps for next time! 🙂 Reply

  • Julie Kotsiuba
    May 16, 2018

    Thank you so much for the amazing recipe, I loved them. I was just wondering if you could freeze the batter for latter, and if you can how would you do that. thank you 🙂 Reply

    • Natasha
      natashaskitchen
      May 17, 2018

      Hi Julie, I honestly have not tried freezing the batter so I’m not sure if it would work. I wish I could be more helpful with that, but I don’t know if the leavening would still work after freezing and thawing. It’s usually best to bake soon after the mixture is combined. Reply

      • Kathleen Pyne
        June 9, 2018

        I froze another cake batter and the cupcakes came out great. Reply

        • Natashas Kitchen
          June 9, 2018

          So happy to hear that, Kathleen! Reply

  • Anneke
    May 12, 2018

    Can you use yoghurt instead of buttermilk/kefir? Reply

    • Natasha
      natashaskitchen
      May 12, 2018

      Hi Anneke, one of my readers, Anna, wrote in with the following helpful review: “you can also use plain yougurt thinned with water. This was an amazing recipe-my cupcakes have never been stellar, but this was an incredibly delish cupcake. Thank you!” Reply

  • Lena
    May 2, 2018

    Made these a couple of days ago and they were delicious!!!!! Reply

    • Natasha's Kitchen
      May 2, 2018

      Yay, I’m happy to hear you enjoy the recipe Lena! Thanks for sharing! Reply

  • DS
    April 30, 2018

    Hi Natasha,

    I have made this as cupcakes/layered cakes countless times and always turned out wonderful.

    I have got some caramel flavouring (store bought) lying around and wondering if I can use this in place vanilla. Would you think it will be overpowering if I use the same amount as Vanilla Extract? Reply

    • Natasha
      natashaskitchen
      May 1, 2018

      Hi DS, I haven’t tried adding caramel flavoring instead of vanilla but I think it would be worth experimenting. You might google substituting vanilla with caramel flavoring. I haven’t tried that product so I can’t give any specific advice on it. Reply

  • Sweetz
    April 28, 2018

    Living here in Colorado you have to altitude adjust anything that requires baking soda or baking powder. I altitude adjust mine and they come out just right. It’s a learning process, something I had to learn as I’m from Texas. Reply

    • Natasha's Kitchen
      April 28, 2018

      I’m glad the recipe is a success! Thanks for sharing your helpful review! 🙂 Reply

  • Alice
    April 4, 2018

    The best vanilla cupcake recipe that I have found. Thank you for sharing. Reply

    • Natasha's Kitchen
      April 4, 2018

      Wow, that’s quite the compliment! I’m glad you love the recipe Alice, thanks for sharing! Reply

  • Paige
    April 2, 2018

    Made these cupcakes and they were amazing! Everyone had positive things to say about them. Would this batter still produce the same light fluff texture if it were made into a cake? Can it be used for a 6″ three tier cake? If so, how long would I bake the layers for? Reply

    • Natasha
      natashaskitchen
      April 3, 2018

      Hi Paige, I have not tried making this into a cake but the original recipe author said that if you double the recipe you can make an eight or 9 inch round cake. It seems as though she kept the baking instructions the same. Reply

  • Elyn
    September 25, 2016

    I’ve always been searching for the Perfect Vanilla Cupcake. But all turn out to be either not enough flavour, or the top of the cupcake are usually “harden”. But! I’ve finally found the Perfect Vanilla Cupcake! I made it yesterday and this cupcake was super moist, super soft. And now i’m just gonna used this vanilla cupcake for the rest of my life 😀 Thank you so much for the recipe! Reply

    • Natasha
      natashaskitchen
      September 25, 2016

      Elyn, I’m so happy to hear that! Thank you for sharing your great review and you are welcome 😀. Reply

  • Joyce
    September 24, 2016

    DELISYOSO!!!
    Just made a little tweak. I did used cake flour. I used just 1/2 cup sugar. I realized that I don’t have buttermilk so as Asian as me, I used coconut milk. I used olive oil instead of canola oil.
    For the frosting, I used your Prague frosting recipe with lots of tweak. I used 1/3c coconut milk, 3eggs,1/4c honey and a cup of chocolate chips. The end result was so soft & silky. Thank you so much! Reply

    • Natasha
      natashaskitchen
      September 24, 2016

      Thank you so much for sharing your review and how you improvised. I’m sure that will help others who may not have something on hand. Now I want to try your variations! 🙂 Reply

  • Jimmie Turner
    September 17, 2016

    I have been searching for a long time for a good vanilla cupcake recipe & tonight I found it!!! Thanks for the recipe! Made two dozen & most of them were gulped down by two of my grandsons before they were even frosted! Yum! Reply

    • Natasha
      natashaskitchen
      September 18, 2016

      That is the best when kids love what we parents make. Thank you for sharing that with me 😀 Reply

  • Jess
    September 8, 2016

    This is a great recipe! It is super moist and fluffy with a light vanilla flavour. After trying out the vanilla cupcakes a few times, I decided to ads a tbsp of cocoa powder for a chocolate cupcake and it still turned out great. Reply

    • Natasha
      natashaskitchen
      September 8, 2016

      That’s so awesome, thank you for sharing your wonderful review and your idea for making them chocolate. It’s great to know it works 😀. Reply

    • Eva
      September 11, 2016

      I baked mine for 14 min and they are still runny with batter… what am I doing wrong? 😮
      Followed recepie to the t and filled to half. Is my oven broken?!? LOL
      How many am I supposed to get frön one batch? TIA Reply

      • Natasha
        natashaskitchen
        September 11, 2016

        That is definitely unusual. Do you have that experience with other baked goods? It’s hard to say without being but it really may be your oven based on how you’re describing it. 1 batch makes 15 cupcakes. Reply

        • Jocie
          September 23, 2016

          I had the same problem. Though I kind of expected it since it normally takes about 22 minutes to get a nice fluffy cupcake from my oven. Reply

  • September 8, 2016

    Has anyone ever doubled this recipe? If so, did you double all the ingredients or just some? Reply

    • Susan Bohuslav
      September 16, 2016

      Hi, I just doubled the recipe and it came out fine 🙂 I doubled all the ingredients… Some people say that doubling recipes is an issue, but I have worked in pastry for a while and have never seen an issue with it. Reply

  • Nikita
    September 6, 2016

    I’m afraid that the recipe would become dense so I’m adding 2 tablespoons of sour cream for moisture… Reply

    • Natasha
      natashaskitchen
      September 6, 2016

      Hi Nikita, I haven’t tried that modification so I can’t really say how that would affect the recipe. They always turn out fluffy and soft without needing sour cream. I’m curious though how the sour cream works out for you. Reply

    • Bailey
      September 7, 2016

      Would I need to make any adjustments to this recipe to make a 6″ round cake? And do you think it would stack well? I’m thinking about doing 4 layers Reply

  • Karen
    September 5, 2016

    Best recipe ever!! I used your recipe to make cupcakes for the first time and are delicious!! Thank you for sharing! Reply

    • Natasha
      natashaskitchen
      September 5, 2016

      I’m so happy you loved the recipe! 🙂 Thank you for sharing your awesome review! Reply

  • Jacy
    September 1, 2016

    Hi Natasha! I’ve made these using cake flour & they have turned out fabulous! I’m making your Strawberry Layer Cake for my son’s upcoming birthday (I’ve made it for all birthdays this year and it’s been a hit!), but I wanted to do gluten-free cupcakes for those in my family with allergies. Do you think a gluten-free flour would work with these? Reply

    • Natasha
      natashaskitchen
      September 1, 2016

      Jacy, I haven’t tried with gluten free but few of my readers have reported great results using gluten free flour for the cup cakes and for the strawberry layer cake. Let me know how it works out for you! Reply

  • Maymay
    August 31, 2016

    Hi Natasha. Wondering if I can use egg whites instead of whole eggs for this recipe? That is all I have on hand. If so, what are the measurements? Reply

    • Natasha
      natashaskitchen
      August 31, 2016

      HI Maymay, I haven’t tested it that way so I can’t say for sure how it will affect the recipe. I hesitate to recommend it though since in general, yolks add fat and moisture to baked goods and help to create a smoother batter. Reply

  • Azka
    August 31, 2016

    Natasha,
    Can I substitute melted margarine instead of Canola oil? Reply

    • Natasha
      natashaskitchen
      August 31, 2016

      Hi Azka, I haven’t tried that substitution so I can’t say for sure. If you experiment, let me know how it works out 🙂 Reply

  • Sanober Khan
    August 27, 2016

    Wow, looks delicious and so easy to make! Can i replace this flour with almond meal? Reply

    • Natasha
      natashaskitchen
      August 27, 2016

      I’ve never tested it that way but I imagine you would have to make other adjustments to make that work. Reply

  • Lev K
    August 24, 2016

    I just made these cupcakes today. I filled them with a salted caramel filling and then frosted with a salted caramel buttercream. They were wonderfully moist and light, but still held up well with the filling. I will definitely use this recipe again in the future. Thanks Natasha! Reply

    • Natasha
      natashaskitchen
      August 24, 2016

      Lev, that’s just awesome!! Thank you for sharing your wonderful review and you are welcome 🙂 Reply

  • August 24, 2016

    These are amazing! Only change I made was to use half butter, half oil for buttery flavour. Thanks! Reply

    • Natasha
      natashaskitchen
      August 24, 2016

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

  • Ambika Sood
    August 17, 2016

    Hi Natasha , thanks for a great recipe – mine did taste a tad bit floury though- could u help with the flour measure in grand – I’m kind of addicted to using my kitchen scale ☺thanks so much Reply

    • Natasha
      natashaskitchen
      August 18, 2016

      Hi Ambika, it is unusual that it would taste floury. I haven’t measured it that way and I actually don’t have any ready made cake flour to weight it for you at the moment. Here’s a good chart you can reference. 1 cup is about 120 grams. Reply

  • Mo
    August 17, 2016

    Hi. these look great and I hope to try them for my son’s birthday. I wanted to ask if you can use a food processor instead of a mixer to combine the ingredients? Will the regular knife attachment work?
    Also do you think it will work if I sub a xylitol/stevia mix instead of sugar? Thanks! Reply

    • Natasha
      natashaskitchen
      August 17, 2016

      Hi Mo, you could even do these cupcakes by hand with a regular bowl and whisk, you’ll just need to increase your mixing time (which really isn’t long to begin with) 😉 I don’t use sweeteners because I don’t like the flavor of them but that is a personal preference. I haven’t tested it to say how it would affect the recipe to substitute. Reply

  • Elizaveta P.
    August 8, 2016

    Hi Natasha! I love your recipes! I’m really into baking muffins and cupcakes, so I was wondering if you could make more recipes for those. I would greatly appreciate it, Thank you! Reply

  • Corina
    August 7, 2016

    Delish flavor and great with the suggested frosting. I made two batches and both came out pretty dense, almost like corn bread/muffin consistancy. How can I remedy this? Any tips? Reply

    • Corina
      August 7, 2016

      I used King Arthur cake flour. Reply

    • Natasha
      natashaskitchen
      August 7, 2016

      Hi Corina, did you change anything about the recipe? Also, did you possibly over-bake? I’ve had them taste more dense and almost cornbread-like once when I over-baked. I sure hope that helps! Reply

Add comment/review

Leave a comment

As Featured On

Get the Latest Recipes in your inbox:

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.