Best Vanilla Cupcakes

The most decadent vanilla cupcakes recipe you will ever need! They have a soft, tender crumb and stay moist for days. Top with a vanilla buttercream frosting for an incredible vanilla flavor in every sweet bite.

In the mood for more cupcake deliciousness? Be sure to check out these death by chocolate cupcakes and these moist chocolate cupcakes as well.

Vanilla Cupcakes

There is a reason this is one of my most popular recipes, not only on my blog but in real life. They taste incredible and have a light, sponge-cake texture. The creamy vanilla buttercream frosting just takes it over the edge.

When you take your first bite, you immediately notice the rich, vanilla taste. 

I get so many comments from get togethers of how wonderful they are. People will come up to me at events and say, “Were you the one who made those cupcakes? Oh my gosh. They were the best!”

Vanilla Cupcake Highlights

I’m going to let you in on a little secret. If there is ever a recipe that I want you to save, it’s this one. And I am going to share with you why:

• They are easy to make, using common baking ingredients such as flour, sugar, salt, eggs, baking soda, baking powder, vanilla extract, oil and butter milk (or milk and lemon juice).
• Have a soft, tender crumb and a rich, creamy vanilla taste.
• These vanilla cupcakes are moist, lasting fresh up to four days.
• This is a tried and true recipe, (have been making this recipe for over 10 years.)
• I get paid to make them.

Wait, what?

It’s true! These vanilla cupcakes are so good, so delicious, and so sought after, that people started paying me to make them for their special events.

At first, I thought it was a one-time thing. But then more neighbors asked. Then, I started receiving requests from people who were a ‘friend of a friend’. Over 10 years later, requests to hire me for various events just keep flowing through.

I have made these cupcakes for:

• weddings and anniversaries
• baby showers and birthdays
• football high school teams and local sporting events
• graduation parties
• local book signings
• potlucks and family get togethers

Ok, obviously I did’t sell them for potlucks and family get togethers of my own, but I have been paid to make them for other people’s family get togethers.

Vanilla Cupcake Ingredients

This vanilla cupcake recipe uses simple ingredients you most likely already have on hand.

• All-purpose flour – a good, all-purpose flour works well for this recipe. It produces a light, tender crumb. There is no need to purchase a special cake flour. However, you can use certainly use cake flour if that’s what you have on hand.
• Eggs – use room temperature eggs to help create a smooth, even batter.
• Baking powder – is a leavening agent that helps baked goods rise and have a light, airy texture.
• Baking soda – reacts with the acids in a recipe, such as buttermilk, and helps the batter rise.
• Vanilla extract – Use a high quality vanilla extract. It provides a deep, vanilla flavor. You can use imitation vanilla, but you can tell a difference when using the real deal.
• Oil – There are some recipes that use butter, some that use oil. And there are some that use a combination of the two. Traditionally, you would think to use butter when it comes to baking cakes and cupcakes. I have tested this recipe using all of the combinations above. A little bit of oil really lends the cupcake a light, tender crumb. Butter, on the other, yields a more dense cupcake.
• Buttermilk – elevates the vanilla cupcake recipe with a tangy flavor. Don’t have buttermilk? You can use milk and a splash of lemon juice or vinegar instead.

*See the full ingredient list in the recipe card below.

How to make vanilla cupcakes

You are going to love how simple these are to make. This recipe makes 12 cupcakes. However, there is usually enough batter leftover to make 1-2 more extra cupcakes. You can simply discard any leftover batter or cook it.

I mean, they are like bonus cupcakes. And we need to taste-test them after baking, right? For quality control purposes…

1. Mix dry ingredients of flour, baking powder, baking soda and salt. Set aside.
2. Beat eggs and sugar on medium speed with an electric hand-held mixer.
3. Add vanilla, oil and buttermilk. Mix together.
4. Mix in dry ingredients a little bit at a time. (This helps reduce clumping.)
5. Fill cupcake liners until 2/3 filled with batter. Be careful not to over fill or they will rise and bake over the cupcake liner.
6. Bake for 12-15 minutes. Use a toothpick to check the center of the cupcake. When the cupcake comes out smooth, or with just a crumb or two, the cupcake is done. If the toothpick comes out with wet batter on it, it’s not done. Let cupcakes cool in pan for a few minutes before moving cupcakes over to a cooling rack.
7. Add frosting if desired. Make sure cupcakes are fully cooled to room temperature or the icing will melt.

A step-by-step guide

Step One – Mix dry ingredients of flour, baking powder, baking soda and salt. Set aside.

Step Two – Beat eggs and sugar on medium speed with an electric hand-held mixer.

Step Three – Add vanilla, oil and buttermilk. Mix together.

Step Four – Mix in dry ingredients a little bit at a time. (This helps reduce clumping.)

Step Five – Fill cupcake liners until 2/3 filled with batter. Be careful not to over fill or they will rise and bake over the cupcake liner.

Step Six – Bake for 12-15 minutes. Use a toothpick to check the center of the cupcake. When the cupcake comes out smooth, or with just a crumb or two, the cupcake is done. If the toothpick comes out with wet batter on it, it’s not done. Let cupcakes cool in pan for a few minutes before moving cupcakes over to a cooling rack.

Step Seven – Add frosting if desired.

Ingredient Substitutions

Do I have to use buttermilk in the recipe? You can use regular milk, but buttermilk gives it a nice tangy flavor that pairs well with the rest of the ingredients.

What can I use instead of buttermilk? To substitute buttermilk in this recipe, place 1/2 tablespoon of white vinegar or lemon juice in a measuring cup. Fill the rest of 1/2 cup with milk. Here is a great list of other ways to substitute buttermilk in a recipe.

Cupcake Tips and Tricks

• Be careful not to overfill the cupcake liner. Fill cupcake liner until 2/3 or 3/4 full. Filled less, the cupcakes will not reach the top of the liner. If overfilled, the muffin will cook over the top of the cupcake liner and stick to the pan.
• Don’t over fill the measuring cup with flour. This can make cupcakes dense and heavy. Using a scale to measure flour is best. If you don’t have a scale, use a spoon to add flour to measuring cup.
• If the cupcakes cook over the muffin liner (see the third cupcake on the right in image above), it will most likely stick to the muffin pan. Take a toothpick and gently go from the outer edge of the muffin and gently push it slightly towards the center of the cupcake. It will help unstick the cupcake. If you try to lift the cupcake out of the muffin pan, it can tear the cupcake.
• Don’t open the oven often. This can cause your cupcakes to cave in and collapse.
• Ovens vary in cooking temperature and times. Watch the oven as the muffins cook and bloom into a beautiful, dome shape. Check the doneness in the middle of a cupcake with a toothpick to see if it comes out clean, or has one or two crumbs to it. If you oven cooks unevenly, check a few cupcakes to ensure they are done.
• Cupcake frosting does not do well in extreme heat. If you are serving these in the warm temperatures (think Summertime), keep refrigerated until ready to serve. The frosting will melt quickly in high temperatures.

Best Frosting for Cupcakes

Switch up the flavors! Try swapping out vanilla extract for almond extract. Use a chocolate frosting strawberry buttercream, whipped icing or even a coffee buttercream instead of vanilla. Don’t be afraid to play around with different flavor combinations.

How to Store Cupcakes

Counter – Store cupcakes in an air-tight container for up to four days. This will help ensure the cupcakes do not dry out.

Refrigerator – Cupcakes can be refrigerated for up to 3-4 days.

Freezer – You can freeze cupcakes for up to three months (frosted or unfrosted) in an air-tight container or in a single layer in a gallon sized-freezer bags. Bring to room temperature before frosting.

Get the Recipe: Best Vanilla Cupcakes Recipe

5 from 3 ratings

Print Pin Rate

Prep Time: 10 minutes mins

Total Time: 45 minutes mins

Servings: 14 -17 cupcakes

Ingredients

 

½1x2x

• 1 and 1/4 cups all-purpose flour
• 1 and 1/4 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• ¾ cups sugar
• 1 and 1/2 teaspoons vanilla extract
• ½ cup oil, vegetable or canola
• ½ cup buttermilk, or 1/2 cup milk and 1/2 tablespoon lemon juice. Let sit 5 min.

Vanilla Buttercream Frosting

• 3 and 1/2 cups confectioner's sugar
• ½ cup butter, softened
• 1 and 1/2 teaspoons vanilla extract
• 2 tablespoons milk or heavy cream

Instructions

 

• Preheat oven to 350 degrees. Prepare muffin pan with liners.
• In a medium bowl, mix together flour, baking powder, baking soda and salt. Set aside.
• Using an electric mixer and medium sized bowl, beat eggs and sugar on medium speed until well blended.
• Add vanilla, oil and buttermilk.
• Mix in dry ingredients. Beat until combined.
• Fill cupcake liners until 2/3 filled.
• Bake for 12-15 minutes.
• Let cool in pan for a few minutes before moving cupcakes over to cooling rack.
• To make vanilla buttercream frosting, using a paddle attachment with a stand mixer, (this step can also be done with a hand-held mixer on medium speed) whip butter until light and airy. Usually about 3-5 minutes.
• Add vanilla, milk (or heavy cream) and confectioner's sugar. Mix on medium speed for 3-5 minutes, or until well blended together.
• Cut about 1 inch off the bottom of a piping bag, fill piping bag 1/2 way with frosting and decorate cupcakes as desired. (If you have piping tips, drop the tip into the icing bag before adding frosting. You can use whatever icing tip you wish.)
• Add sprinkles or toppings if desired.
• To store, place in an air tight container, or place cupcakes on a plate and cover with foil. If using a buttercream frosting, let the buttercream frosting set first before gently covering with foil.

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