Baking vanilla cupcakes from scratch feels comforting and fun. Whether it’s for a birthday, a quick treat, or just because you feel like it, this easy recipe walks you through each step. From mixing the batter to topping with frosting, you’ll love how light, fluffy, and tasty these cupcakes turn out.
Why We Love This Vanilla Cupcakes Recipe
You know those desserts that disappear within minutes of being served? That’s exactly what you get with this recipe. Here’s why these vanilla cupcakes have earned their spot as a baking essential:
- Timeless Flavor: The warmth of pure vanilla extract brings a comforting, familiar taste.
- Soft and Moist Crumb: Perfect texture that melts in your mouth.
- Quick and Easy: No complicated steps or unusual ingredients.
- Customizable: Dress them up with your favorite toppings or keep them beautifully simple.
- Crowd-Pleaser: Ideal for all ages and all occasions.
If you’re craving something sweet that doesn’t require advanced baking skills but still delivers that bakery-style finish, these cupcakes check all the boxes.
Ingredients
Cupcake Batter
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ½ cup whole milk
Vanilla Buttercream Frosting (Optional but recommended)
- ½ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1–2 tablespoons milk (adjust for desired consistency)
- 1 teaspoon vanilla extract
How to Make Vanilla Cupcakes
Baking these cupcakes is as satisfying as eating them. Follow this easy process:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream the butter and sugar: In a large bowl, use a hand mixer or stand mixer to beat the butter and sugar until light and fluffy, about 2–3 minutes.
Add eggs and vanilla: Mix in the eggs one at a time, beating well after each. Stir in the vanilla extract.
Combine wet and dry: Add the flour mixture in three parts, alternating with the milk, beginning and ending with flour. Mix just until combined—don’t overmix.
Spoon the batter into the cupcake liners, filling each about ¾ full.
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Cool completely on a wire rack before frosting.
Expert Tips for Baking Perfect Vanilla Cupcakes
Want to take your cupcakes from good to bakery-quality? These simple but effective tips will get you there:
Room Temperature Ingredients: Ensures even mixing and better texture.
Don’t Overmix: Stir just until ingredients are combined to avoid dense cupcakes.
Even Distribution: Use an ice cream scoop for consistent cupcake sizes.
Rotate Your Pan: Turn the muffin tray halfway through baking for even browning.
Frost Only When Cool: Applying frosting to warm cupcakes leads to melting and mess.
Variations to Try
One of the best things about vanilla cupcakes is how versatile they are. Here are a few ways you can switch things up:
Lemon Twist: Add 1 teaspoon of lemon zest to the batter for a citrus note.
Chocolate Chip Delight: Fold in ½ cup mini chocolate chips.
Fruit-Filled: Insert a spoonful of fruit jam into the center before baking.
Sprinkles for Fun: Add rainbow sprinkles to the batter for a funfetti version.
Frosting Flavors: Swap the vanilla buttercream with chocolate ganache, cream cheese frosting, or even whipped coconut cream.
Serving Suggestions
You can serve these vanilla cupcakes in a variety of ways, depending on the occasion:
Everyday Dessert: Pair with a warm drink like chai or herbal tea.
Celebrations: Decorate with piped frosting, edible glitter, or fresh berries.
Kids’ Parties: Top with colorful sprinkles or themed toppers.
Gifting Idea: Wrap in a clear box with a ribbon for homemade treats.
Serve them as-is, or add a personal touch with toppings that reflect your style or the theme of your event.
More Cupcake recipes you will love!
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FAQs About Vanilla Cupcakes Recipe
What makes this vanilla cupcakes recipe so moist?
The perfect combination of butter, sugar, and milk gives these cupcakes their soft, tender crumb. Be sure not to overbake—watch closely toward the end of baking.
Can I use this vanilla cupcake recipe for a cake?
Absolutely. Pour the batter into an 8-inch round cake pan and bake for about 25–30 minutes. Same flavor, just a different shape.
Can I make these vanilla cupcakes ahead of time?
Yes! Bake the cupcakes a day in advance and store them covered. Frost right before serving for the best texture and appearance.
What’s the best frosting for vanilla cupcakes?
Classic vanilla buttercream is always a hit, but you can get creative with flavors like strawberry, mocha, or even peanut butter.
vanilla cupcakes recipe
Equipment
- Muffin Pan
- Hand Mixer
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ½ cup whole milk
- ½ cup unsalted butter softened
- 1 ½ cups powdered sugar
- 1–2 tablespoons milk adjust for desired consistency
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, use a hand mixer or stand mixer to beat the butter and sugar until light and fluffy, about 2–3 minutes.
- Mix in the eggs one at a time, beating well after each. Stir in the vanilla extract.
- Gradually add the flour mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined—don’t overmix.
- Spoon the batter into the cupcake liners, filling each about ¾ full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack before frosting.