There’s something comforting about a classic vanilla cupcake. It’s simple, timeless, and always a crowd-pleaser.
After testing countless versions, this vanilla cupcake recipe is the one I keep coming back to.
The texture is tender and moist, the crumb is perfectly fluffy, and the flavor is full of rich vanilla goodness.
These cupcakes are easy enough for everyday baking, but special enough to top with your favorite frosting for birthdays, showers, or just because.
Why You’ll Love This Recipe
Soft, moist crumb with just the right amount of structure
Bold vanilla flavor in every bite
Bakes evenly and reliably, even for beginners
Perfect blank canvas for any frosting or filling
Freezer-friendly and great for parties
What You’ll Need (Ingredient Highlights)
Unsalted butter – adds richness and structure
Granulated sugar – for sweetness and tenderness
Eggs – bind the batter and add fluff
Buttermilk – the secret to moist, tender cupcakes
Vanilla extract – use pure vanilla for best flavor
All-purpose flour – for a soft but sturdy crumb
Baking powder & salt – to lift and balance the batter
Pro Tips Before You Start
Use room-temperature ingredients for a smoother batter
Don’t overmix once the flour is added—this ensures tenderness
Use a cookie scoop or measuring cup to portion evenly
Fill liners 2/3 full for the perfect dome
Let cupcakes cool completely before adding frosting
How to Make Vanilla Cupcakes
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper cupcake liners.
Step 2: Cream Butter and Sugar
In a large bowl or stand mixer, beat the softened butter and sugar together on medium speed for 3–4 minutes until light and fluffy.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract until smooth.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5: Alternate with Buttermilk
With the mixer on low speed, alternate adding the flour mixture and the buttermilk in 2–3 additions.
Start and end with the flour. Mix until just combined—do not overmix.
Step 6: Portion and Bake
Evenly divide the batter among the cupcake liners, filling each about ⅔ full.
Bake for 20–23 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Cool Completely
Remove cupcakes from the pan and let them cool completely on a wire rack before frosting.
What to Serve It With
Vanilla, chocolate, or cream cheese frosting
Fresh berries or fruit compote
A scoop of vanilla ice cream for an indulgent dessert
Coffee, tea, or cold milk
Sprinkles or edible flowers for decoration
Variations / Substitutions
Replace buttermilk with milk + 1 tsp vinegar or lemon juice
Add lemon or almond extract for a flavor twist
Fold in mini chocolate chips for extra sweetness
Use gluten-free flour blend if needed (1:1 ratio)
Make mini cupcakes—just reduce baking time by a few minutes
Storage & Leftovers
Store frosted cupcakes in an airtight container for up to 3 days at room temp
Refrigerate for up to 5 days if using cream cheese or perishable frosting
Freeze unfrosted cupcakes for up to 3 months—thaw before decorating
Frost only when cupcakes are fully cooled to avoid melting
Refresh day-old cupcakes by microwaving for 8–10 seconds
FAQs
Can I make the batter ahead of time?
It’s best to bake it right away. But you can prepare and cool the cupcakes a day in advance, then frost the next day.
What kind of frosting goes best with vanilla cupcakes?
Buttercream, cream cheese frosting, chocolate ganache, whipped cream—all work beautifully depending on the occasion.
Can I use cake flour instead of all-purpose?
Yes, for an even softer texture. Use 1 cup + 2 tablespoons cake flour per cup of all-purpose flour.
Why are my cupcakes dry?
Overbaking or overmixing the batter can lead to dry cupcakes. Stick to the time range and check with a toothpick at 20 minutes.
Can I double this recipe?
Yes! It doubles well. Just use two pans and rotate them halfway through baking for even results.
How do I make them less sweet?
You can reduce the sugar slightly (by 2–3 tablespoons), but it may affect texture. Consider using a less-sweet frosting instead.
Final Thoughts
There’s something timeless and irresistible about a perfect vanilla cupcake.
With a tender crumb, just the right sweetness, and plenty of vanilla flavor, this recipe is as versatile as it is delicious.
Whether you top them with swirls of buttercream or enjoy them plain, these cupcakes will become a staple in your baking lineup.
Full Recipe Card (Ingredients + Instructions)
Ingredients
½ cup unsalted butter (softened)
¾ cup granulated sugar
2 large eggs (room temperature)
1 tsp vanilla extract
½ cup buttermilk
1 cup all-purpose flour
1½ tsp baking powder
¼ tsp salt
Instructions
Preheat oven to 350°F. Line a muffin pan with 12 cupcake liners.
In a large bowl, cream butter and sugar for 3–4 minutes until light and fluffy.
Add eggs one at a time, mixing well. Stir in vanilla.
In a separate bowl, whisk flour, baking powder, and salt.
Alternate adding flour mixture and buttermilk into wet ingredients, mixing until just combined.
Divide batter evenly among liners (about ⅔ full each).
Bake 20–23 minutes or until a toothpick comes out clean.
Cool completely before frosting.
