Best Vanilla Cupcakes Recipe

Everyone loves cupcakes! This vanilla cupcake recipe is the only one you’ll ever need. They are super easy to make and have a light, fluffy texture that melts in your mouth.

Ingredients for Vanilla Cupcakes

This recipe makes exactly 12 cupcakes and requires simple ingredients: all-purpose flour, butter, sugar, eggs, buttermilk, baking powder, salt, and vanilla. The combination of softened butter and buttermilk creates an incredibly soft cupcake crumb that just melts in your mouth. Also, if you haven’t tried our (2-ingredient) Homemade Vanilla Extract, it will take your baked goods to the next level.

How to Make Vanilla Cupcakes

These cupcakes are easy to master, and you’ll be making bakery-quality cupcakes in no time.

1. Prepare the Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
2. Cream Butter and Sugar: In a second bowl (or the bowl of your stand mixer), beat softened butter and sugar on medium-high speed for 5 minutes until thick and fluffy.
3. Add Eggs and Vanilla: Beat in eggs one at a time, mixing well after each addition, then blend in vanilla and scrape down the bowl.
4. Combine Ingredients: Reduce mixer speed to medium and add the flour mixture in thirds, alternating with 1/2 cup buttermilk, beating well between additions.
5. Fill and Bake: Pour batter into 12 lined muffin tins, filling each 2/3 full. Bake in the center of the oven at 350°F (175°C) for 20-23 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes in the pan, then remove cupcakes to a wire rack to cool completely.
   Tips for the BEST Cupcakes
   • Room Temperature Ingredients: Eggs, buttermilk, and butter must be at room temperature to ensure even consistency.
   • Alternate Adding Flour and Buttermilk: This keeps the mixture uniform and well-blended. If you add all the flour or buttermilk at once, it can saturate the creamed butter and cause the mixture to separate. Mix well between each addition.
   • Measure Correctly: Basically, watch our video on measuring ingredients to ensure great results every time.
   • Don’t Overfill: If you divide the batter evenly between 12 cupcakes, you should have just enough. Indeed, a trigger release ice cream scoop makes portioning easier.
     How to Decorate CupcakesOnce your cupcakes are cooled to room temperature, it’s time to decorate. This vanilla cupcake base works well with almost any kind of frosting and toppings. We pipe frosting on with a pastry bag and our favorite Wilton 1M Tip. Here are some frosting options to match your craving:Clove Tea at Night: 6 Incredible Benefits That NOBODY Tells You About!
     • Vanilla Cupcake Frosting: Our go-to cupcake frosting.
     • Swiss Meringue Buttercream: Worth the extra effort.
     • Chocolate Cream Cheese Frosting: Whipped and decadent.
     • Blackberry Frosting: You’ll love the flavor and color.
       Common QuestionsCan I Make Cupcakes Ahead?Once cupcakes are at room temperature, cover and keep at room temperature overnight or refrigerate if storing longer. After frosting, refrigerate until ready to serve. Cupcakes can be served chilled or at room temperature as they don’t harden with refrigeration.Can I Use This Batter to Make a Cake?Accordingly, you would need to double the recipe for two 9-inch cake layers.Carrot and pineapple cake: the homemade dessert you can’t missCan I Substitute the Buttermilk?Plain kefir works well instead of buttermilk. You can also make your own buttermilk by combining 1 cup whole milk with 1 tablespoon fresh lemon juice. Let it sit for 10 minutes to curdle, then stir and use.How Long to Bake Cupcakes?Bake until the tops are springy and a toothpick inserted into the center comes out clean. These cupcakes bake perfectly at 350°F for 22 minutes in a conventional oven.