There’s something undeniably delightful about baking a batch of vanilla cupcakes. These cupcakes are light, fluffy, and bursting with classic vanilla flavor, made with an easy recipe that’s perfect for any occasion. Whether you’re celebrating a special day or simply treating yourself, this vanilla cupcake cake recipe combines simplicity with an extra-special touch.

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What Is a Cupcake Cake?

A cupcake cake is more than just a simple cupcake or a traditional single-layer cake. Each cupcake is baked in its own liner, offering convenience and portion control while still maintaining the soft, fluffy texture of a full-sized cake. This vanilla cupcake cake recipe blends the fun of cupcakes with the sophisticated richness of a traditional cake, making it the ideal base for your favorite frostings, fillings, and creative decorations.

Why We Love This Vanilla Cupcake Cake Recipe

This vanilla cupcake cake recipe has won our hearts because it’s simple yet absolutely delicious. Here’s why:

Classic Vanilla Flavor: Nothing beats the timeless taste of vanilla, with its warm, comforting notes.
Perfect Texture: Each cupcake is fluffy, moist, and soft with just the right amount of crumb.
Customizable: Top with any frosting, filling, or decoration to make them uniquely yours.
Ideal for Any Occasion: From parties to cozy nights in, these cupcakes are a versatile, crowd-pleasing treat.

Ingredients with Quantities for Vanilla Cupcake Cake

To make these delightful cupcakes, you’ll need a few pantry staples. Each ingredient plays a key role in creating the ideal texture and flavor:

1 1/4 cups all-purpose flour – Provides structure to the cupcakes, helping them hold their shape.
1 1/4 tsp baking powder – Gives a lift to the batter, resulting in light, airy cupcakes.
1/2 tsp salt – Balances the sweetness and enhances the flavor.
1/2 cup unsalted butter, softened – Adds richness and moisture to keep cupcakes tender.
3/4 cup sugar – Sweetens and creates a soft texture.
2 large eggs, room temperature – Acts as a binding agent, giving structure and stability.
2 tsp pure vanilla extract – The star of the show! Vanilla extract infuses the batter with a warm, aromatic flavor.
1/2 cup buttermilk or plain kefir, room temperature – Adds moisture and a subtle tang that enhances the vanilla flavor.

How to Make Vanilla Cupcake Cake: Step-by-Step Instructions

Here’s the foolproof method for making vanilla cupcake cakes that turn out perfect every time.

Preheat the Oven
- Set your oven to 350°F (175°C) and prepare a 12-cup muffin pan by placing cupcake liners in each cup. The liners not only prevent the cupcakes from sticking but also simplify cleanup and make removing each cupcake hassle-free.
Combine Dry Ingredients
- In a medium bowl, whisk together 1 1/4 cups of flour, 1 1/4 teaspoons of baking powder, and 1/2 teaspoon of salt. Set aside. This step ensures that the baking powder is evenly distributed, giving your cupcakes a consistent rise.
Cream the Butter and Sugar
- Using an electric mixer, beat 1/2 cup of softened unsalted butter and 3/4 cup of sugar on medium-high speed for about 5 minutes. You want the mixture to look light and fluffy; this aeration will help the cupcakes stay soft and tender.
Add the Eggs and Vanilla
- Add the eggs individually, ensuring each is well incorporated before adding the next. This helps incorporate air and makes the batter smooth. Then, add 2 teaspoons of pure vanilla extract and beat until combined.
Alternate Adding the Dry Ingredients and Buttermilk
- Lower the mixer speed to its lowest setting. Gradually add the flour mixture in three portions, alternating with the buttermilk. Mix each addition until just incorporated—overmixing can make the cupcakes dense.
Divide the Batter and Bake
- Fill the cupcake liners about two-thirds full with batter. Bake for 21-24 minutes, or until a toothpick comes out clean. Avoid overbaking to keep the cupcakes moist.
Cool and Prepare for Frosting
- Let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This prevents the frosting from melting when you apply it.

Expert Tips for the Best Cupcake Cake

To help you master this vanilla cupcake cake recipe, here are some tips from experienced bakers:

Room Temperature Ingredients: Use butter, eggs, and buttermilk at room temperature. They mix better and help create a smoother batter.
Don’t Overmix the Batter: Overmixing can cause gluten to develop, making cupcakes tough. Stir until the ingredients are just combined for a light crumb.
Use Fresh Baking Powder: If your baking powder is expired, the cupcakes won’t rise properly. Fresh baking powder is key for fluffy cupcakes.
Perfectly Fill the Liners: Filling the liners about two-thirds full prevents them from overflowing while baking.

Common Mistakes to Avoid

Overfilling the Liners: When liners are filled too high, cupcakes can spill over. Stick to two-thirds full for perfect domes.
Not Preheating the Oven: Preheating allows the cupcakes to bake at the correct temperature from the start, ensuring even rising.

Fun Variations to Try

Here’s how to make this recipe your own with a few creative twists:

Chocolate Chip Vanilla Cupcake Cake: Fold mini chocolate chips into the batter for extra decadence.
Coconut Vanilla Cupcake Cake: Mix in shredded coconut for a tropical flavor.
Berry-Filled Cupcake Cake: Add a spoonful of your favorite jam or fresh berries into the center of each cupcake before baking.

Serving Suggestions for Vanilla Cupcake Cake

Make these cupcakes extra special by adding the perfect finishing touches:

Classic Buttercream Frosting: Vanilla buttercream is a timeless choice, adding extra vanilla richness.
Chocolate Ganache: Drizzle ganache on top for a deliciously rich treat.
Decorative Toppings: Sprinkles, edible flowers, or fresh fruit can add a beautiful visual appeal to your cupcakes.

How to Store Your Vanilla Cupcake Cake

To keep your cupcakes fresh and delicious, follow these storage tips:

Refrigerated: Frosted cupcakes should be kept in the fridge in a sealed container, where they’ll stay fresh for up to 5 days.
Freezing: Wrap each unfrosted cupcake individually in plastic wrap, place them in a freezer-safe bag, and freeze for up to 3 months. Thaw at room temperature before frosting.

Frequently Asked Questions about cupcake cake

Q: What temperature should cupcakes be baked at?

A: For best results, bake your cupcakes at 350°F (175°C). This temperature ensures that they rise evenly and stay soft and fluffy.

Q: How do you frost a cupcake cake?

A: Once the cupcakes have cooled completely, you can frost them with buttercream, ganache, or any frosting of your choice. A piping bag with a decorative tip is great for making swirls, or you can simply spread the frosting with a spatula.

Bake Your Perfect Vanilla Cupcake Cake Today!

Now it’s time to bake your perfect vanilla cupcakes cake! With just a few simple steps, you’ll have light, fluffy cupcakes that are sure to impress. Whether you’re making them for a special event or just because these cupcakes are always a crowd-pleaser. Enjoy the process, and most importantly, enjoy every delicious bite!

More Cupcake recipes you will love!

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Here’s a list of the tools you’ll need for the Cupcake cake recipe

Mixing Bowls
Measuring Cups and Spoons
Hand Mixer
Muffin Tin
Cupcake Liners
Skewers
Piping Bag and Tips
Whisk
Rubber Spatula
Cooling Rack

Cupcake cake Recipe

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Cuisine American

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

Set your oven to 350°F (175°C) and prepare a 12-cup muffin pan by placing cupcake liners in each cup. The liners not only prevent the cupcakes from sticking but also simplify cleanup and make removing each cupcake hassle-free.

Combine Dry Ingredients

In a medium bowl, whisk together 1 1/4 cups of flour, 1 1/4 teaspoons of baking powder, and 1/2 teaspoon of salt. Set aside. This step ensures that the baking powder is evenly distributed, giving your cupcakes a consistent rise.

Cream the Butter and Sugar

Using an electric mixer, beat 1/2 cup of softened unsalted butter and 3/4 cup of sugar on medium-high speed for about 5 minutes. You want the mixture to look light and fluffy; this aeration will help the cupcakes stay soft and tender.

Add the Eggs and Vanilla

Add the eggs individually, ensuring each is well incorporated before adding the next. This helps incorporate air and makes the batter smooth. Then, add 2 teaspoons of pure vanilla extract and beat until combined.

Alternate Adding the Dry Ingredients and Buttermilk

Lower the mixer speed to its lowest setting. Gradually add the flour mixture in three portions, alternating with the buttermilk. Mix each addition until just incorporated—overmixing can make the cupcakes dense.

Divide the Batter and Bake

Fill the cupcake liners about two-thirds full with batter. Bake for 21-24 minutes, or until a toothpick comes out clean. Avoid overbaking to keep the cupcakes moist.

Cool and Prepare for Frosting

Let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This prevents the frosting from melting when you apply it.

Notes

Room Temperature Ingredients: Use butter, eggs, and buttermilk at room temperature. They mix better and help create a smoother batter.

Don’t Overmix the Batter: Overmixing can cause gluten to develop, making cupcakes tough. Stir until the ingredients are just combined for a light crumb.

Use Fresh Baking Powder: If your baking powder is expired, the cupcakes won’t rise properly. Fresh baking powder is key for fluffy cupcakes.

Perfectly Fill the Liners: Filling the liners about two-thirds full prevents them from overflowing while baking.

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