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This Easy Homemade Vanilla Cupcakes Recipe makes perfectly moist, completely irresistible cupcakes! These light and fluffy cupcakes are topped with creamy vanilla buttercream and topped with sprinkles for the ultimate sweet treat.
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Table of Contents
- My Best Classic Vanilla Cupcake Recipe
- What Makes These Cupcakes Different From My Other Vanilla Cupcake Recipes?
- Cupcake Ingredients
- How to Make Vanilla Cupcakes
- Vanilla Buttercream for Cupcakes
- Tips for the Best Vanilla Cupcakes
- Simple Decorating Ideas
- How to Store Frosted Cupcakes
- Watch How Theyโre Made
- Get the Recipe
My Best Classic Vanilla Cupcake Recipe
These homemade vanilla cupcakes are a certified mood-booster. Theyโre moist, fluffy and topped with a simple buttercream frosting that hits all the right notes. Pour a cold glass of milk or a hot cup of coffee, then dig into one of these cupcakes for complete vanilla bliss.
Vanilla cupcakes may seem a little too โclassic,โ but honestly, sometimes thatโs just what you need! You can make these cupcakes casual or fancy, so theyโre a great treat to make for everything from birthday parties to lazy Saturday afternoons when youโre craving something sweet. I love the combination of moist vanilla cupcakes with silky smooth vanilla buttercream. I truly canโt say enough good things about these cupcakes!
What Makes These Cupcakes Different From My Other Vanilla Cupcake Recipes?
If youโre familiar with my recipes, you know that this is not the first time Iโve shared a recipe for vanilla cupcakes. Iโve spent countless hours making many, many cupcakes โ and taste testing them too! Itโs a sacrifice, but someone had to do it, right? But my quest for the perfect vanilla cupcake has paid off. This version is absolutely perfect.
So how are they different?
These cupcakes are perfectly moist and light without the use of sour cream. Unlike this version, they use whole eggs instead of just egg whites, making them more velvety in texture. And even though I love this vanilla cupcake recipe, these new ones are made with butter instead of oil, which gives them an even nicer flavor.
This recipe uses a tried-and-true creaming method thatโs based on my delicious vanilla layer cake, too. So basically this easy cupcakes recipe is the result of everything Iโve learned over years of making vanilla cupcakes and cakes, all wrapped up in one simple recipe.
Cupcake Ingredients
No need to make a stop at the grocery store for these cupcakes. They use basic ingredients that you most likely have in your pantry!
For the Vanilla Cupcakes
Hereโs what youโll need to make the vanilla cupcakes:
- all-purpose flour
- baking powder
- salt
- unsalted butter
- sugar
- vegetable oil
- vanilla extract
- eggs
- milk
For the Vanilla Buttercream Frosting
Hereโs what youโll need to make the creamy vanilla buttercream frosting:
- unsalted butter
- powdered sugar
- vanilla extract
- water or milk
- salt
How to Make Vanilla Cupcakes
- Preheat Oven & Prepare Dry Ingredients: To start, preheat your oven to 350ยฐF and insert liners into your cupcake pan. In a medium-sized bowl, combine flour, baking powder & salt and set aside.
- Mix Wet Ingredients: In a large bowl, add your butter, sugar, oil and vanilla extract, beating together until the mixture is light and fluffy, about 2-3 minutes. Youโll want to add your eggs next, one at a time, mixing after each until mostly combined. Scrape the sides of the bowl as needed to ensure all ingredients are well incorporated.
- Combine Wet & Dry Ingredients: Add half of your dry ingredients to the large bowl and mix until itโs mostly combined. Before you add the next half, slowly add the milk and mix until well combined. The batter might look a little curdled, but donโt worry! Itโs supposed to look like that at this stage.
- Combine Next Half of Dry Ingredients: Add the rest of your dry ingredients, scraping the sides of the bowl as necessary. Mix until smooth and combined, but make sure you donโt over-mix the batter.
- Bake Your Cupcakes: Fill the cupcake liners 3/4 full and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven and let them cool on a cooling rack.
Vanilla Buttercream for Cupcakes
This creamy vanilla buttercream frosting is super easy to make in one bowl. You may have noticed that these cupcakes are loaded with frosting. Thatโs because I made one and a half times the frosting called for in the recipe. Itโs my personal opinion that you can never have too much frosting, especially when it comes to this particular vanilla buttercream. If you follow the recipe for these cupcakes, youโll end up with a more normal amount of frosting than whatโs pictured.
- Cream the Butter and Sugar: Add butter to a large mixing bowl and beat until smooth. Add half of the powdered sugar and mix until itโs smooth and well combined.
- Add Milk or Water: Add the salt and 1-2 tbsp of the milk or water, mixing again until well combined. Then, add in your remaining powdered sugar and mix until smooth. You can add more milk or water to alter the consistency if youโd like.
- Pipe the Frosting: Pipe or spread your frosting onto your cupcakes, decorate to your liking and enjoy!
Tips for the Best Vanilla Cupcakes
- Make sure you cream the butter, sugar, oil and vanilla completely. This will ensure that your cupcakes turn out perfect and that theyโre not too dense.
- Measure your flour correctly. Dry cupcakes are often the result of adding too much flour.
- Itโs a good idea to add a bit more milk or water if your frosting comes out too thick. Do this a little at a time to avoid thinning it out too much.
- Let your cupcakes cool completely before you frost them. If you donโt, the buttercream will melt and all your pretty piping will be ruined. You want the frosting to stay smooth and velvety.
Simple Decorating Ideas
Itโs not hard to make these cupcakes picture-perfect. But there are tons of easy ways to dress them up and make them even prettier!
- Sprinkles: Add your favorite festive sprinkles to make these cupcakes a beautiful party treat.
- Fruit: Top them with a slice of strawberry, a few blueberries or any other fruit of your choice.
- Oreos: Garnish these cupcakes with an Oreo cookie or sprinkle them with crushed Oreos!
- Candy: Make these cupcakes even sweeter by adding your favorite pieces of candy.
- Pretzels: Turn these cupcakes into a sweet and salty treat by adding crushed pretzels or mini pretzels.
If youโre sprinkling a topping on the cupcakes, make sure to do it right after you pipe your frosting. This way, your sprinkles or crushed Oreos will stick perfectly!
How to Store Frosted Cupcakes
If your cupcakes somehow last longer than one day, thereโs an easy way to store them without compromising their beauty. Just place them into an airtight container, and theyโll stay good for up to three days in the fridge or at room temperature.
Can I Freeze Cupcakes?
You can freeze the vanilla cupcakes before they are frosted. Cover each cupcake in plastic wrap, then place them in an airtight covered container or freezer safe Ziploc bag. Theyโll keep in the freezer for 2 months. Just make sure to thaw them in the fridge before serving!
Can I Make the Frosting Ahead?
Yes! The frosting by itself will last 3-5 days if covered and refrigerated. Just scoop it into an airtight container and close it securely before placing it in the fridge. When you want to use it, bring it back to room temperature, stir it until smooth and use like you normally would.
Watch How Theyโre Made
PrintEasy Homemade Vanilla Cupcakes Recipe
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Easy Homemade Vanilla Cupcakes Recipe makes perfectly moist, completely irresistible cupcakes! These light and fluffy cupcakes are topped with creamy vanilla buttercream and topped with sprinkles for the ultimate sweet treat.
Ingredients
Vanilla Cupcakes
- 1 1/4 cups (163g) all-purpose flour (measured correctly)
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 6 tbsp (84g) unsalted butter, room temperature
- 3/4 cup (155g) sugar
- 2 tbsp (30ml) vegetable oil
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1/2 cup plus 2 tbsp (150ml) milk
Vanilla Buttercream Frosting
- 1 cup (224g) unsalted butter, room temperature
- 4 cups (460g) powdered sugar
- 1 ยฝ tsp vanilla extract
- 2โ3 tbsp (30-45ml) water or milk
- Pinch or two of salt
Instructions
Vanilla Cupcakes
- Preheat oven to 350ยฐF (176ยฐC) and prepare a cupcake pan with cupcake liners.
- Combine the flour, baking powder and salt in a medium sized bowl and set aside.
- Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
- Now itโs time to add the eggs. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Slowly add the milk and mix until well combined. The batter will look curdled, but thatโs ok.
- Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
- Fill the cupcake liners about 3/4 full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and place on a cooling rack to cool.
Vanilla Buttercream Frosting
- Add the butter to a large mixer bowl and beat until smooth.
- Carefully pour in about half of the powdered sugar and mix until smooth and well combined.
- Add the vanilla extract and 1-2 tablespoons of the water or milk and the salt to the frosting and mix until well combined.
- Add the remaining powdered sugar and mix until smooth. Add additional milk or water as needed to get the right consistency.
- Pipe the frosting onto the cupcakes. I used Ateco tip 844.
- Cupcakes are best when stored well covered for 2-3 days.
Nutrition
- Serving Size:
- Calories: 474
- Sugar: 51.9 g
- Sodium: 259.8 mg
- Fat: 24.3 g
- Carbohydrates: 63.1 g
- Protein: 2.7 g
- Cholesterol: 87 mg
Is the milk supposed to be room temperature?
I mean, thatโs the โrightโ way to do it. But I often use it straight out of the fridge and have no issues.
Hello, has anyone had issue with the amount of batter not being enough for 12 cupcakes?
Thanks
I typically get 14 cupcakes from this recipe, so you should be able to get 12 for sure. If you have a scale, I use 47g of batter per cupcake. If you arenโt ending up with enough batter, try weighing your ingredients to be sure theyโre correct, and be sure youโre fully creaming the butter and sugar. The air thatโs added during creaming adds volume to the batter.
Can I use salted butter
Sure, just leave out all or some of the added salt.
These are beyond amazing!! They taste like a cupcake version of a sugar cookie and are absolutely delicious! Recipe was easy to follow and I agreeโฆ Donโt skimp on the creaming time. Thank you so much!!
Iโm so glad you enjoyed them!
This may be a dumb question, can you turn this into a cake? I made these last year with my daughter and she loved them! My other daughter is turning one, and I thought this would be a yummy smash cake. Since theyโre intended to be cupcakes, I didnโt know if it would make a difference or not.
Yes, you can turn them into a cake. I have an 8 inch version as a vanilla cake here. I also have a 6 inch vanilla cake version. Iโm glad you enjoyed the cupcakes!
Do yo have to use the cupcake liners?
I suppose it depends on your pan. Maybe you wouldnโt have to with a silicone cupcake pan. Iโm not sure theyโd come out of a regular pan as well though.
I am NO baker! I made a batch of these with a $10 bargain basement electric hand whisk and a dodgy plastic bowl, and they were so light and fluffy they were almost floating off the counter!! My neighbor, who is 80yrs young and has made thousands of cakes over the years that I have known her, and who literally bakes cakes like a culinary wizard, tasted these and was lost for words at how good they wereโฆin my book, this is the highest accolade anyone could impose on this recipe. I followed the recipe to a tee (using grams) and used all fresh ingredients (like I said, I am NO baker so had nothing in my pantry๐คฃ). I have no idea how much work is โover workโ for batter, no idea what creamed wet ingredients should look like, and no idea how much batter to put in each liner, and yet I did it!! Thank you!
LOL! Iโm so glad to hear they were a hit and you enjoyed them!
Can I double the recipe?
Thank you
Yes, you can. I double it for my vanilla cake recipe.
They turned out so good! I followed the cupcake recipe exactly, but added blue food coloring. I also baked them as mini cupcakes, 10 minutes at 350ยฐF was perfect. The frosting was the perfect texture for piping! I will definitely be making these again!
Iโm so glad you enjoyed them!
These cupcakes taste amazing! Tried this recipe for a birthday party and they was a hit! I now have a request for a smash cake and was curious if I could still use this recipe and make the smaller cake with it since it wouldnโt be a normal 8 inch cake? I absolutely love the flavor and want to use it again! I noticed you have a vanilla layer cake recipe too but Iโm wondering if this recipe would be enough to make a smaller cake. Ty!
Iโm so glad you enjoyed them! Yes, you can find it as a 6 inch cake here.
I made these cupcakes tonight and they turned out perfect. Very moist and delicious. I followed the recipe exactlyโฆmeasured all ingredients with a kitchen scale and followed along with the video tutorial.
Awesome! So glad to hear that!
This is now my go-to cupcake recipe. I made these last year for my kiddieโs birthdays and they were a hit, with adults and kids alike. Birthday season again and Iโm sticking to the tried and tested! Love all the way from South Africa!
Awesome! So glad you enjoyed them!