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.
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
All-Purpose Flour – Provides structure to your cupcakes, helping them hold their shape while keeping the crumb tender. Although you can substitute it with cake flour, all-purpose flour is essential for that classic cupcake texture.
Baking Powder – This is your leavening agent. It gives the cupcakes a light and airy texture. To achieve the best rise, make sure your baking powder is fresh. It cannot be substituted with baking soda, as they react differently in baking.
Salt – A small amount of salt balances the sweetness of the cupcakes and enhances the flavor. It won’t make your cupcakes taste salty but will elevate their overall taste.
Unsalted Butter – Adds rich flavor and moisture, ensuring the cupcakes are tender. If you don’t have unsalted butter, you can use salted butter but remember to halve the amount of added salt in the recipe.
Granulated Sugar – The sugar adds sweetness and moisture, contributing to a soft texture. Stick with granulated white sugar for the best results, as alternatives like brown sugar may alter the color and texture.
Pure Vanilla Extract – The key flavor that brings out the warmth in your cupcakes. Vanilla extract is essential to giving your cupcake cake that familiar, comforting vanilla flavor.
Eggs – Eggs provide structure and stability. In this recipe, two large eggs will help bind the ingredients together and create a smooth batter. Make sure your eggs are at room temperature for better incorporation.
Buttermilk or Plain Kefir – Adds moisture and a subtle tang, which enhances the vanilla flavor. Buttermilk also reacts with the baking powder to help the cupcakes rise. If you don’t have buttermilk, kefir is a great substitute.
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 and Prep the Pan
Set your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. These liners will prevent sticking and simplify cleanup.
Mix the 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 the bowl aside, allowing the baking powder to be evenly distributed for consistent rising.
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 approximately 5 minutes until light and fluffy. This step ensures your cupcakes stay tender and soft.
Add the Eggs and Vanilla
Add the eggs one at a time, making sure each is thoroughly mixed in before adding the next. Then, incorporate 2 teaspoons of vanilla extract and blend until combined.
Alternate Adding Dry Ingredients and Buttermilk
Reduce the mixer speed and slowly add the dry ingredients in three parts, alternating with the buttermilk. Mix gently between each addition to avoid overworking the batter, which can result in dense cupcakes.
Fill the Liners and Bake
Fill each cupcake liner with batter, making sure to fill them about two-thirds of the way. Bake for 21-24 minutes, or until a toothpick inserted into the center comes out clean and dry. Avoid baking them for too long to keep them moist.
Cool and Frost
Allow the cupcakes to cool in the pan for 5 minutes before moving them to a wire rack to cool completely. This step helps prevent 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
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.
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 cupcake 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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Red Velvet Cupcake and Ice Cream:
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

Cupcake cake 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
- 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.