Vanilla Cupcakes with Buttercream Frosting
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.
One reader, Christine, commented: “I was blown away by the moist cake and creamy frosting! From every bite someone took, there were several compliments from the texture to the taste. ⭐️⭐️⭐️⭐️⭐️“
Why You Will Love This Vanilla Cupcakes Recipe
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. These vanilla cupcakes are so moist, so flavorful, and have such a rich, creamy and smooth buttercream frosting.
- They are quick and easy to make. I can make a double batch of these, including fresh butter cream frosting in less than one hour.
- This recipe uses simple pantry ingredients. Flour, sugar, salt, eggs, baking soda, baking powder, vanilla extract, oil and butter milk (or milk and lemon juice).
- These vanilla cupcakes are moist. They have a soft, tender crumb and a rich, vanilla flavor.
- This is a tried and true recipe. I have been making this recipe for over 15 years.
- I get paid to make them! I have been paid to make these vanilla cupcakes for weddings, anniversaries, baby showers, bridal showers, birthdays, graduation parties, local sporting events, book signings, and other people’s potlucks and get togethers.
One reader, Jeany, commented: “This is a great recipe! Thank you so much for sharing. It’s delicious! ⭐️⭐️⭐️⭐️⭐️“
Ingredients Needed for Vanilla Cupcakes
- 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.
One reader, Sakina, commented: “These cupcakes turns out so good! Everyone absolutely loved them! ⭐️⭐️⭐️⭐️⭐️“
How To Make Vanilla Cupcakes
Mix dry ingredients. Add flour, baking powder, baking soda and salt into a small bowl. Mix together and set to side.
Beat eggs and sugar. Add eggs and sugar to a medium sized bowl. Mix on medium speed with a hand-held mixer.
Add vanilla, oil, and buttermilk. Add these ingredients to the mixing bowl and mix until just combined.
Combine dry ingredients. Add the dry ingredients a little bit at a time into the wet mixture. This helps reduce clumping.
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.
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.
Add frosting if desired. Make sure cupcakes are fully cooled to room temperature or the icing will melt.
Best Frosting for Cupcakes
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.
It’s important to note that buttercream frosting does not do well in the heat. If you are serving these in warm temperatures (like the summer), keep refrigerated until ready to serve. Otherwise, the frosting will melt.
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.
Tips and Tricks
- Do not over fill 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.
FAQS
Can this vanilla cupcake recipe be used for a cake? Yes! Double the recipe to make two, 9 inch round pans. Consider doubling or even tripling the vanilla buttercream frosting depending on how much frosting desired for the cake.
Can cupcakes be made in advance? Yes, you can make the cupcakes up to one day in advance before adding frosting and serving them. Additionally, you freeze them until they are ready to serve.
Can I make the frosting in advance? Yes! Frosting can be stored in an air-tight container in the fridge for up to one week or in the freezer for up to three months. Bring to room temperature and re-whip frosting before frosting cupcakes.
How to Store Vanilla 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.
If you love this recipe, please consider giving it a star rating below. Ratings help people discover my recipes online. Your review will help other readers in the community as well. ⭐️⭐️⭐️⭐️⭐️
Get the Recipe: Vanilla Cupcakes with Buttercream Frosting
Ingredients
- 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.
We tried these this morning! They tasted great! I even omitted the sugar and the kids loved them! I can’t wait to try more of your recipes!
I’m so glad your family enjoyed them. Thank you!
I don’t have butter milk or lemon juice. Is there anything else I can use or just plain milk? Thanks!
Hi Lindsay! The lactic acid in buttermilk reacts to the baking soda in the recipe, which elevates leavening. Here is a good article that explains the science behind it http://www.finecooking.com/article/for-tang-and-tenderness-bake-with-buttermilk. Here is also another great resource that has helpful substitutes https://www.thespruce.com/buttermilk-substitutions-measures-and-equivalents-1807462. King Arthur also has tremendous baking resources that I personally use and love. http://www.kingarthurflour.com/tips/quick-bread-primer.html With that being said, I have used milk before and it worked just fine for my personal needs. If I recall correctly, I upped the baking powder to an additional 1/2 teaspoon to compensate. Hope this helps!
Hey Lindsay!! Neda here! Fancy seeing you here! I use a few drops of vinegar in the milk.
See you soon.
Hey Karli! What are you using to scoop the batter and fill your muffin liners with? Are you using standard muffin liners or jumbo? When you fill the muffin liners, how much are you filling them up? Let me know and I will help you figure it out. I make these ALL the time for neighborhood get togethers, events and family/friends. I always yield 16-19 cupcakes, with the average being 18. I got this recipe from the amazingly talented Gloria Treats, (http://www.glorioustreats.com/2011/07/perfect-vanilla-cupcakes-recipe.html) and when she makes them, she yields between 15-16 per recipe batch. Again, let me know your method and I will see if we can’t figure this out for you. Thanks!
Heather made some great cupcakes for my Mom’s 80th birthday today. They were delicious, so moist and creamy. The cupcakes were the perfect balance of cake and icing.
I am so happy your mom had a wonderful birthday and that everyone enjoyed the cupcakes!
what piping tip did you use ?
Hi Melanie! I used a Wilton 2D Closed Star tip.
I was so blown away by the moist cake and creamy frosting. I have baked myself but found my week crammed full and asked Heather to do some cupcakes for my son’s football team. For every bite someone took, there were several compliments from the texture to the taste, and even how she presented them. I can tell you hands down she is a class act. Great artist. But most of all, a gracious baker. Anyone can make a cupcake or cake but to have a moist cake with a creamy buttercream is perfection, and that is exactly what you will get with Heather’s cupcakes. All I can say is Yummy!!!
Christine, I am so glad everyone loved them! Thank you for such kind words.
Can i use milk and vinegar for buttermilk instead of milk and lemon juice? If yes, may I ask the exact amount of vinegar I have to use. Thank you in advance.
Hey Babylyn! Yes, you can by using 1 tablespoon of vinegar for every 1 cup of milk. Let it sit for 5-10 minutes.
Ok i wanted to make strawberry creme and cotton candy cupcakes l,so can i just make them with this recipe and split it in half ya know pour half the batters in two different bowls and flavor them? Or do you have a recipe for 6 cupcakes
That is what I would do if I was trying to make two separate flavors. I would use this as a base and then instead of the vanilla, use whatever flavoring you wanted. I do that with almond flavor cupcakes. I reduce the vanilla to 1/2-1 teaspoon and add the almond. Let me know how your baking adventure turns out!
Can I use olive oil or avocado oil in place of the canola oil?
You can, but olive oil has a stronger flavor, so it can alter the taste of the cupcakes. I would try a light olive oil or maybe even half and half. As far as avocado oil, you can bake with it up to 449 degrees, so it should work. If you try it, let me know how it turned out!
This is a great recipe! Thank you so much for sharing. It’s delicious 😊😊
You are most welcome!
I have no luck making vanilla cupcakes light/fluffy. Curious how long you beat the eggs and sugar and also how you control for overmixing if you use the electric mixer when you add the dry ingredients. Any tips on this for this recipe?
Christine, I beat the eggs and sugar until combined enough with no large lumps. This step usually takes about 10-20 seconds. After I add the vanilla, oil, and buttermilk, I mix them again, but just enough to incorporate the ingredients together. (I don’t worry about them being well blended, as (1.) Oil separates easily, and (2.), I know it will be mixed again after adding the dry ingredients. After I add the dry ingredients, I mix them together on medium speed until just combined. I scrape the sides of the bowl with a spatula before filling the muffin liners with the batter.
I have found that if I over mix the sugar and egg mixture, and/or over mix the batter at the end, I will end up with dense cupcakes. I hope this helps. Let me know if you have any other questions, or write back and let me know how you prepare them, and maybe I can help you further. Best of luck!
Made this recipe yesterday and I Love it. I’ve tried so many, and this by far is a crowd pleaser. Question though, if I were to double the recipe, would that compromise the quality? Dry or dense?
Not at all! I double and triple the recipe often when making them for parties and events, and they turn out great.
Where should I use the lemon juice?
The lemon juice/milk combo is a substitute if you do not have buttermilk. Mix 1/2 tablespoon with 1/2 cup of milk. Stir and let sit for 5-10 minutes before using it in the recipe.
I love the piping on the cupcakes! Which piping tip did you use?
Thank you! I used a Wilton 1M open star tip.
Will these cupcakes harden when refrigerated as I’d like to use a whipped cream frosting?
They won’t stay as moist as if you placed them in an air-tight container on the counter, but they should be good for up to two days.
Hi, is 350 degrees not too high for cupcakes ?
It’s perfect!
I made these today and they turned out wonderfully. I’m happy to find a good oil based cupcake recipe. I just wanted to note that the cupcakes are more yellow in color than they look in the pictures.
I’m glad they turned out well for you! I agree about an oil-based recipe. Originally, I navigated towards a butter-based recipe, but found that an oil-based recipe lends itself to a more tender crumb. As far as the color of the cupcake base, I have had some batches turn out to be more yellow than others. I am not sure if that is due to the eggs, vanilla, or amount of mixing time, but regardless, I have never had a complaint. As long as they are moist, flavorful and have a tender crumb, and of course globs of icing, they are winners! 🙂 Thanks for your comment. Feel free to share a pic of your cupcakes if you ever want to!
I’ve tried dozens of vanilla cupcake recipes in search of a “go to” recipe, and yours is one of the best so far. The cupcakes are moist, tender and not too sweet. They have a nice flavor. The only change I made was to add 1/2 tsp almond extract. My cupcakes are more yellow than the ones pictured, but you noted that your batches can vary in color. I used standard size muffin liners and weighed the batter for each so that the cupcakes would all be the same size. My yield was 11. They domed nicely and didn’t rise much higher than the sides of the muffin liners. I compared your recipe to the Glorious Treats recipe in your link, and the two are quite different. Since baking is such an exact science, the recipes would probably have different results. I’m curious if you tried the Glorious Treats recipe with the cake flour, less baking powder, less sugar, less milk, and the addition of sour cream,
Hi Sadie! Thanks for your comment. Glorious Treats, whom I respect and adore as a blogger and baker, revised her recipe. I loved her original recipe so much, it is my go-to. I agree with you in that the cupcakes are moist, tender and not too sweet. I have also used these with almond extract, and they turn out really well. I use a bit less almond extract than what I typically use for vanilla, as I find the almond extract to be quite potent in flavor. Less is more for me when it comes to almond.
As far trying different types of flour, yes, I have. I have used all-purpose flour, bread flour, King Arthur flour, and cake flour. I felt the crumb was so comparable, that I just use my store-brand flour.
I have tried a few other variations such as less baking powder, and less sugar, but not less milk. I am working on one with sour cream, and will let you know how that goes.
Thanks again for your comment, and let me know if you have any other questions, suggestions or comments. Enjoy your day!
Hello my cupcakes actually came out pretty good even with the two different batters n flavors. Also have you tried this recipe to make a regular cake and what size pan would you use a 9in or 8in
I’m so glad it worked well for you! Yes, I have used this recipe to make cakes. I would double the recipe for an 8 or 9 inch cake. The frosting I quadrupled, but I like to apply a generous layer of frosting. I also like to have extra in case I mess up. 🙂
Hey!
How did u mix the dry into the wet without it clumping!?
Thanks!!
I just slowly add the dry mix to the wet mix on a slow to medium speed, and it doesn’t clump.
I have a question how many mini cupcakes would one recipe make?
Thats a really good question! I haven’t made mini cupcakes with this recipe, but I would imagine you could get at least two mini cupcakes out of each cupcake, if not three. I would guess 2 1/2 – 3 dozen cupcakes.
Hi, I followed your recipe closely with the exception of substituting the buttermilk with yogurt. It turned out moist and awesome. Thank you!
Yay! I am so glad it turned out well for you! If you keep them in an air-tight container, they stay moist for days.
Thanks for catching that! I updated the instructions to not include sugar in the dry ingredients mix. However, that step should not have caused the batter to boil over. Did you fill a regular muffin pan 1/2 to 2/3 way? Let me know and I will try to help you troubleshoot.
These are some of the best cupcakes I’ve tasted in a long time it’s like eating moist sponge cake and the flavor is great easy to make these are going to be the only cupcakes I make do you have another recipe for chocolate cupcakes. Thank you!
Thanks for letting me know how you like them! Yes, I have a chocolate cupcake recipe. These Ultimate Death by Chocolate Cupcakes are divine! You can eliminate the chocolate ganache center and use this recipe as a basic chocolate cupcake recipe.
Thank you Heather full of chocolate cupcake recipe I’ll let you know how it comes out after I try it
Please do!
Thanx for the awesum recipie….I tried these with bubblegum flavour and it was a huge hit with the kids….can the same be made as as cake?
Oh, that sounds delicious with bubble gum flavor! Yes, you can use this recipe as a cake. I double the recipe. For the icing, and this is personal preference, but I tripe the vanilla frosting recipe just to ensure I have enough. You can refrigerate any leftovers. Or eat it by the spoonful. 🙂
Can I put the Cupcake, In the Freezer
Yes! They freeze really well. Place them in an air-tight container.
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What wilton tip number? And what size scoop for each cupcake?
For the Wilton tip, I use the closed star tip (2D). For the scooper, I use a medium sized batter scoop that holds two tablespoons.
Can you make the frosting a day before? plan to make these tomorrow and do the icing part on Sat. thanks
Yes! You can. I would place the frosting in an air-tight container in the fridge. Remix it with a hand mixer if possible to ensure it is light and fluffy. Let me know how they turn out!
These look beautiful. I’ve been on the hunt for a butter-free vanilla cupcake for a long time. I can’t wait to try these. But I have to ask—how did you get those sprinkles looking so perfectly placed???
Thank you! The sprinkles are so perfectly placed because I perfectly placed them. 🙂 As in, I literally used a good set of culinary tweezers and hand placed them. (I would not recommend it as it took entirely too long to do.) But I have decorated cupcakes like this before for a wedding anniversary cupcake order and a book signing one. So pretty, but so daunting.
Hi, I made these cupcakes before and thought they were great!
I am wondering if I can freeze these cupcakes frosted. They would be for a party, and I would like to make them 2 weeks in advance. Do you think that would work, or would it be better to just freeze the cupcakes and them frost them the day of the party? Can you freeze frosting?
Thanks!
I am so glad you enjoyed them! I have two views on this question. On one hand, yes! You can absolutely freeze them. I have done this several times, and once defrosted to room temperature, they are fine to eat. On the other hand, I always believe ‘fresh is best’ whenever possible. If I had to pick a best case scenario for you in regards to timing, I would make and freeze the cupcakes in an air-tight container ahead of time, and make the icing fresh the morning of. I hope that helps!
Hi, I like these cupcakes. What piping tip did you use?
Thank you! It is a Wilton Tip 2D!
I need to make a sheet cake and then I am going to cut it in half and stack it. I would like to know how long I would cook a sheet cake and and it I double or triple the cake recipe?
Thanks you
Angie
It would depend on the size of the sheet pan. Cooking temps will vary per oven. I would watch through the oven door with the light on. Once the cake looks cooked, I would use a tooth pick in the middle to check if its thoroughly cooked. What size is your pan?
I was wondering with milk normal milk can we make the frosting
Yes, you can use milk for the frosting.
Nice and easy. Needed a single layer cake, so, since these were so easy to make and are so good, made the batter and poured into a 9 inch round pan . Took longer to bake but came out perfect. Thanks….Jean
Thank you, Jean!
These cupcakes turned out so good!!! Everyone absolutely loved them!! I just have one query. I am not good with making buttercream. I made your buttercream and it turned out better than my last attempt but it kept breaking as I tried to swirl it on top of the cupcake. Can you help me out as to why that can happen? Do I need to beat it more or add more sugar or more milk?
I’m so glad everyone loved them! Sure! I can help you. For the frosting, it’s a balance of not too much moisture (milk), or the frosting won’t sit correctly if you are piping with an icing tip. If the buttercream keeps breaking as you pipe (swirl) it, you need a touch more milk. More sugar, will stiffen it further. I hope this helps. 🙂
Yes it definitely does! Will keep this in mind next time. Thank you so much! 🙂
Anytime!
Is there a simple trick to make these chocolate instead of vanilla?
Look up my chocolate cupcakes recipe on the blog!
These cupcakes were great! Moist and just total yum! My batch made 13. I guess I could have squeezed out 14 but I liked how they were just a bit rounded on the top. They were easy and this is definitely a keeper!
I am so glad you enjoyed them! (I like that they make one or two extra in case one doesn’t turn out, or for taste testing, of course.) 🙂
Hi. Was this 350 degrees F or C? Thank you!
F
I have these in the oven and I wondered about doubling the recipe because it had such a small amount of flour. I’m making them for a client and wanted to taste one. I am using standard size and a scoop filling them 3/4 as always and I barely got 12. Not sure how anyone would get more but the batter looks good. I will double next time. Thanks!
Cheryl, I am able to get a full dozen when I make them, so I am not sure without being in the kitchen with you. How did they turn out?
Good morning, can I make this into a cake?
Yes! Depending on what size cake you are making, and if it’s a single or double layer cake, I would double or triple the batter and frosting.
These vanilla cupcakes turned out so well! My family gobbled them up!