This Easy Vanilla Cupcake Recipe (from scratch!) will be your new go-to vanilla cake recipe when you want to make homemade vanilla cupcakes!
This Easy Vanilla Cupcake Recipe (from scratch!) will be your new go-to vanilla cake recipe when you want to make homemade vanilla cupcakes for the best moist crumbs with a delicious homemade buttercream frosting too!
This recipe is so simple you are going to love it and fluffy vanilla cupcakes you can make with no cake flour and normal simple ingredients that you can find in your pantry.
With these homemade cupcakes, you will have the most moist vanilla cupcakes without using a box mix and you will still get the best fluffy cake with rich vanilla flavor, making these great for birthday parties.
Recipe Ingredient Notes
To make Easy Vanilla Cupcake, you will need the following ingredients:
For the cupcakes
- Unsalted butter, softened at room temperature
- Granulated sugar
- Whole eggs, room temperature eggs
- Pure vanilla extract (you can use vanilla bean paste as well)
- Buttermilk
- All-purpose flour
- Baking powder
- Baking soda
- A pinch of salt
For the vanilla buttercream
- Unsalted butter, softened at room temperature
- Powdered sugar
- Vanilla extract
- Heavy cream
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Easy Vanilla Cupcakes
To make the cupcakes
- Prep. Preheat the oven to 350°F and line a muffin tin with cupcake liners.
- Cream. In the bowl of a stand mixer, cream butter and sugar together on medium-high speed until light and fluffy (about 2-3 minutes) with a paddle attachment.
- Add the eggs and vanilla. Mix in the eggs, one at a time, on medium speed followed by the vanilla extract.
- Combine the dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Put it all together. Mix a third of the dry flour mixture with the wet ingredients, followed by half of the buttermilk. Repeat until you are out of ingredients, ending with the dry mixture.
- Bake. Spoon the cupcake batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes.
- Cool. Allow the cupcakes to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
For the frosting
- Cream the butter. Beat the butter on medium-high speed until smooth and creamy. On medium speed, mix in the vanilla and then the powdered sugar, 1 cup at a time.
- Adjust the consistency. On low speed, mix in the heavy cream, 1 tablespoon at a time, until you reach the desired consistency.
- Beat. Increase the mixer speed to medium-high speed and beat until light and fluffy.
- Frost. Spread or pipe the frosting over the fully cooled fluffy cupcakes.
Can I turn this into a cake?
Yes! This vanilla cupcake recipe is the perfect simple vanilla cake, all you need to do is pour the cake batter into a cake pan instead of a cupcake pan lined with cupcake liners. However white cake bakes for a long time, so be sure to up the bake time of this favorite recipe.
Storage Instructions
To store cupcakes, make sure to let them completely cool. Unfrosted cupcakes are easier to store after baking, then frosted cupcakes.
- Container: Always store cupcakes in an airtight container to prevent the air from drying them out and contamination. We like to store cupcakes in this container.
- Counter: Unfrosted cupcakes can be stored at room temperature (and out of sunlight) for one day.
- Refrigerator: You can keep cupcakes in the refrigerator for 2-3 days. Before eating, allow them time to come back to room temperature before serving. If you ice them with the cream cheese frosting, we recommend refrigerating them.
Enjoy More Delicious Cupcake Recipes
Cupcakes are a delicious treat for kids and adults alike. Check out our comprehensive list of cupcake recipes!
- Confetti Cupcakes with Homemade Strawberry Buttercream Frosting
- Texas Sheet Cake Cupcakes
- Bite Size Carrot Cakes
- Neapolitan Cupcakes
Easy Vanilla Cupcake
This Easy Vanilla Cupcake Recipe (from scratch!) will be your new go-to vanilla cake recipe when you want to make homemade vanilla cupcakes!
Serving Servings
Ingredients
Vanilla Cupcakes
- 1 stick unsalted butter, softened at room temperature
- ¾ cup granulated sugar
- 2 eggs, at room temperature
- 2 teaspoons vanilla extract
- ½ cup buttermilk
- 1 ¼ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- pinch of salt
Vanilla Buttercream Frosting
- 1 cup unsalted butter, softened at room temperature
- 4 cups powdered sugar
- 1 Tablespoon vanilla extract
- 3 Tablespoons heavy cream
Instructions
Vanilla Cupcakes
- Prep. Preheat the oven to 350°F and line a muffin tin with cupcake liners.
- Cream. In the bowl of a standup mixer, cream the butter and sugar together on medium-high speed until light and fluffy (about 2-3 minutes).
- Add the eggs and vanilla. Mix in the eggs, one at a time, on medium speed followed by the vanilla extract.
- Combine the dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Put it all together. Mix a third of the dry mixture with the wet ingredients, followed by half of the buttermilk. Repeat until you are out of ingredients, ending with the dry mixture.
- Bake. Spoon the cupcake batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes.
- Cool. Allow the cupcakes to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Vanilla Frosting
- Cream the butter. Beat the butter on medium-high speed until smooth and creamy. On medium speed, mix in the vanilla and then the powdered sugar, 1 cup at a time.
- Adjust the consistency. On low speed, mix in the heavy cream, 1 tablespoon at a time, until you reach the desired consistency.
- Beat. Increase the mixer speed to medium-high speed and beat until light and fluffy.
- Frost. Spread or pipe the frosting over the fully cooled cupcakes.
Notes
This vanilla cupcake recipe is the perfect for a simple vanilla cake, all you need to do is pour the cake batter into a cake pan instead of a cupcake pan lined with cupcake liners. However the cake bake time will be different.
Nutrition
Calories: 489 kcal · Carbohydrates: 63 g · Protein: 3 g · Fat: 26 g · Saturated Fat: 16 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 94 mg · Sodium: 116 mg · Potassium: 52 mg · Fiber: 0.4 g · Sugar: 52 g · Vitamin A: 819 IU · Vitamin C: 0.02 mg · Calcium: 52 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
