Vanilla cupcakes recipe are a classic treat loved by people of all ages. With their light, fluffy texture and sweet vanilla flavor, these cupcakes are perfect for any occasion—from birthday parties to simple afternoon tea.
The vanilla base is simple, yet it forms the perfect canvas for various frostings, sprinkles, and other decorations, allowing endless possibilities for creativity.
What makes these vanilla cupcakes recipe stand out is the balance of flavor and texture; they’re not too dense, not too airy—just right!
Perfect on their own, or paired with a variety of frostings such as buttercream, cream cheese, or whipped cream, these cupcakes are a true crowd-pleaser.
If you’re looking for a simple yet scrumptious dessert to share with friends and family, this vanilla cupcakes recipe will surely become a favorite!
In this post, I’ll guide you through a foolproof vanilla cupcake recipe that yields perfect results every time. So, grab your apron, and let’s get baking!
What You’ll Love About This Recipe
You’ll love this Vanilla Cupcakes Recipe for its simplicity and unbeatable flavor! These cupcakes are light, fluffy, and perfectly sweet with a rich, buttery taste that melts in your mouth.
The easy-to-follow steps make it a breeze for bakers of all levels, and the homemade vanilla buttercream frosting takes them to the next level.
Whether you’re celebrating a special occasion or just craving a treat, these cupcakes are sure to impress and satisfy everyone’s sweet tooth.
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 22 minutes
Total Time: 37 minutes
Course: Dessert
Calories: 300
Cuisine: American
Yield: 12 cupcakes
Kitchen Utensils Needed
To make this recipe, you won’t need anything too fancy—just a few basic kitchen tools:
- Muffin tin (12-cup)
- Cupcake liners
- Hand mixer or stand mixer (for convenience)
- Mixing bowls
- Measuring spoons and cups
- Cooling rack
- Spatula
Ingredients
For The Cupcakes
- 2 ½ cups all-purpose flour
- 1 ⅔ cups granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup whole milk, at room temperature
For Buttercream Frosting
- 2 cups unsalted butter, softened
- 5-6 cups powdered sugar (adjust for sweetness)
- 2 teaspoons pure vanilla extract
- 4-6 tablespoons heavy cream (or milk for lighter frosting)
- A pinch of salt
How to Make Vanilla Cupcakes
1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, beat the softened butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients in 3 parts, alternating with the milk, beginning and ending with the dry ingredients.
6. Divide the batter evenly between the cupcake liners (about 2/3 full).
7. Bake for 18-22 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
8. Beat the softened butter until smooth and creamy.
9. Gradually add the powdered sugar, one cup at a time, and beat until smooth.
10. Mix in the vanilla extract, salt, and heavy cream (adjust to your desired frosting consistency).
11. Once the cupcakes have cooled completely, use a spatula or piping bag to frost the cupcakes with the vanilla buttercream.
12. Feel free to get creative with your frosting technique—whether you swirl it, pipe it into peaks, or spread it with a knife!.
Special Notes
❖ Room Temperature Ingredients: Always use room temperature butter, eggs, and milk. This ensures that the ingredients combine better, which results in a smoother batter and a more even rise.
❖ Storage: These cupcakes are best eaten within 3 days. If you need to store them longer, you can keep them in an airtight container at room temperature for up to 2 days, or freeze them for up to 3 months. Just remember to frost them after thawing!
❖ Customizing the Flavor: Feel free to add a bit of lemon zest or almond extract to the batter for a unique twist on the classic vanilla flavor.
How To Make More Delicious This Recipe
To take these vanilla cupcakes recipe to the next level, here are a few tips to make them even more irresistible:
1. Use Fresh Vanilla Beans: For an extra burst of flavor, try using vanilla beans instead of extract. Scrape the seeds from a vanilla bean pod and mix them into your batter for a richer, more aromatic taste.
2. Add a Dash of Almond Extract: Enhance the flavor profile by adding 1/2 teaspoon of almond extract along with the vanilla. This gives the cupcakes a subtle, nutty sweetness that perfectly complements the vanilla.
3. Fill with a Surprise: Add a spoonful of your favorite jam, chocolate ganache, or Nutella in the center of each cupcake before baking. This hidden surprise will add an extra layer of flavor and delight.
4. Top with Creative Frosting: While classic buttercream is always delicious, try experimenting with different frosting flavors such as cream cheese frosting, whipped chocolate ganache, or even lemon buttercream for a refreshing twist.
5. Sprinkle with Fun Toppings: Elevate the cupcakes with fun toppings like sprinkles, shredded coconut, crushed candies, or even a drizzle of caramel sauce for an extra touch of indulgence.
FAQs About Vanilla Cupcakes Recipe
1. Can I make these cupcakes ahead of time?
Yes, you can! You can bake the cupcakes and store them in an airtight container at room temperature for up to 3 days. If you want to make them further in advance, freeze the unfrosted cupcakes for up to 3 months, then frost them when you’re ready to serve.
2. Can I use a different type of frosting?
Absolutely! While vanilla buttercream is a classic choice, you can experiment with other frostings like cream cheese frosting, chocolate ganache, or whipped cream frosting for a different flavor. Just make sure your frosting complements the light, sweet flavor of the cupcakes.
3. Can I make these cupcakes gluten-free?
Yes, you can! Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum or add it separately to maintain the texture.
4. How can I make my cupcakes extra moist?
To keep your cupcakes moist, make sure to use room temperature ingredients and avoid overmixing the batter. Adding sour cream or yogurt to the batter can also help retain moisture, making your cupcakes extra soft and tender.
5. How do I decorate these cupcakes for special occasions?
For special occasions, you can use piping tips to create intricate designs with your frosting, or top them with fresh fruit, sprinkles, or edible flowers. Adding personalized decorations like themed toppers or colored frosting can also make them extra festive!
Conclusion
Vanilla cupcakes recipe are an irresistible and versatile treat that anyone can enjoy. This simple yet delectable recipe yields soft, airy cupcakes with a perfect balance of sweetness.
The beauty of vanilla cupcakes recipe lies in their ability to be dressed up with different frostings, toppings, and decorations, making them ideal for all occasions.
Their simple flavor profile also allows them to complement a wide range of fillings and frostings, from rich chocolate to light and airy whipped cream.
So go ahead and treat yourself and your loved ones to these homemade vanilla cupcakes recipe—after all, nothing says “love” quite like a freshly baked, deliciously sweet cupcake!
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Vanilla Cupcakes Recipe
Equipment
- Muffin tin (12-cup)
- Cupcake liners
- Hand mixer or stand mixer (for convenience)
- Mixing bowls
- Measuring spoons and cups
- Cooling rack
- Spatula
Ingredients
For The Cupcakes
- 2 ½ cups all-purpose flour
- 1 ⅔ cups granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 4 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup whole milk at room temperature
For Buttercream Frosting
- 2 cups unsalted butter softened
- 5-6 cups powdered sugar adjust for sweetness
- 2 teaspoons pure vanilla extract
- 4-6 tablespoons heavy cream or milk for lighter frosting
- A pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, beat the softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients in 3 parts, alternating with the milk, beginning and ending with the dry ingredients.
- Divide the batter evenly between the cupcake liners (about 2/3 full).
- Bake for 18-22 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, and beat until smooth.
- Mix in the vanilla extract, salt, and heavy cream (adjust to your desired frosting consistency).
- Once the cupcakes have cooled completely, use a spatula or piping bag to frost the cupcakes with the vanilla buttercream.
- Feel free to get creative with your frosting technique—whether you swirl it, pipe it into peaks, or spread it with a knife!.