This classic, easy vanilla cupcake recipe is soft and moist with a distinct vanilla flavor. No complicated ingredients and less than an hour from start to finish! Recipe includes a how-to video!
Why You’ll Love This Vanilla Cupcake Recipe
- Basic ingredients are best: a whole egg, regular all-purpose flour, all butter, and no oil. Buttermilk is as complicated as this ingredient list gets!
- Soft and moist texture with a buttery, distinct vanilla taste. A bit of brown sugar complements the vanilla amazingly and gives these cupcakes an unparalleled flavor.
- Pairs well with any frosting, like chocolate fudge frosting, strawberry frosting, salted caramel frosting, or even fruity pebbles frosting! I include a few more ideas in the recipe notes below ๐ง
- Easily doubles if you need to feed a crowd! Or, make this recipe and my chocolate cupcake recipe for a little bit of both flavors.
- Carefully researched and tested. As with all of my recipes, this one went through rigorous trials and taste-testing. Scroll down for a sneak peek of the behind the scenes of one of the recipe testing sessions.
Every good baker needs a good vanilla cupcake recipe. While many people have converted my vanilla cake into cupcakes (and it works great!), I just wanted a dedicated, standalone cupcake for this space.
It took months of working to perfect this recipe, about 8 Google Doc pages full of notes, and multiple test runs past my taste-testers, but we finally nailed it. With its light, moist crumb, a buttery, vanilla-infused flavor, this vanilla cupcake recipe holds its own as one of my favorites many years later!
Today I’m re-sharing this classic with an updated frosting (the winning core recipe remains unchanged–it was perfect as written!). My favorite chocolate frosting still pairs just as nicely, but I’m changing things up with a vanilla bean buttercream today. I can’t wait to hear what you think!
Ingredients
My vanilla cupcake recipe uses all basic ingredients that you probably already have in your pantry:
- Butter. Often when making cupcakes I like to use oil for the best texture and a moist crumb. This vanilla cupcake recipe, however, was carefully crafted to be made with all butter and still be perfectly soft and moist with a light, flavorful texture!
- Sugar. We’re using both granulated and brown sugar today. The brown sugar enriches the flavor and makes the cupcakes more moist. Don’t skip it!
- Flour. I use all-purpose flour and recommend you do the same. You could substitute cake flour, but I actually don’t prefer the results (more on this below!).
- Buttermilk. Buttermilk is another key ingredient that helps makes these vanilla cupcakes tender and flavorful. If you don’t have buttermilk handy, my easy buttermilk substitute can work in a pinch, but real buttermilk is best.
- Vanilla extract. These cupcakes have a great vanilla flavor (but it’s not overpowering). We’re using a generous 1 ยฝ teaspoons for 12 cupcakes.
SAM’S TIP: Use room temperature ingredients! This helps your ingredients to combine properly when mixing. Ingredients of different temperatures could leave you with an unevenly mixed batter and dense cupcakes. I have a trick to quickly bring eggs to room temperature if you forget to set yours out ahead!
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
Behind the Scenes: Recipe Testing
I rigorously tested many different variations of this vanilla cupcake recipe to make sure it truly was the best it could be. Here are notes on a few of the many versions we tried. Since readers often ask me if they can make changes I thought this would be helpful for those of you interested in substituting oil or cake flour or reducing the sugar, etc.
- Winning recipe: the softest cupcakes with best structure.They maintain their buttery flavor and soft texture well into the next day (and beyond!).
- Oil instead of butter: I expected these cupcakes to be softer and to stay softer, but they weren’t. The flavor also wasnโt as good as the winning recipe. If you were refrigerating the cupcakes, perhaps it would be softer, but I still recommend the winning recipe.
- Cake flour: this version had a tighter crumb and more cottony texture than the version made with all-purpose flour. It also seemed more dry than the others, which I attribute to the way the finer crumb melts on the tongue.
- Less sugar: using 2 tablespoons less brown sugar resulted in more domed, but also more dry cupcakes. It wasn’t worth the flavor or texture sacrifice for higher cupcake tops.
- Reverse creaming method: these tasted good, but they sunk and had a tighter crumb. I was surprised at how well they didnโt do, honestly!
How to Make Vanilla Cupcakes
Make the Cupcake Batter
- Cream the butter and sugars until light and fluffy. This step is critical for the best light and fluffy texture, so don’t be shy about it!
- Stir in the egg and vanilla, making sure both are well incorporated.
- Whisk together the dry ingredients in a separate bowl, then gradually fold in about ยผ of the dry ingredients. Do not use your mixer for this–switch to a spatula!
- Fold in ยผ of the buttermilk until just combined.
- Repeat this process until you’ve added all the flour and buttermilk and your batter is completely combined. Remember, be careful not to over-mix!
- Divide the batter into your cupcake liners, filling โ -ยพ of the way full. Do not overfill your liners, or you will have a mess on your hands. It’s better to discard any leftover batter versus trying to cram it into the liners.
- Bake until the tops spring back when lightly touched and a toothpick in the center comes out with a few moist crumbs or clean.
SAM’S TIP: Over-mixing when adding the flour and buttermilk will cause your cupcakes to be dense and dry. You don’t want to under-mix (this is just as bad!), but do make sure you aren’t too overzealous either.
Vanilla Bean Buttercream Frosting
- Beat the butter until creamy, then stir in the salt. Gradually add the powdered sugar until completely combined.
- Stir in the vanilla bean paste until incorporated.
- Add the heavy cream as needed until you have a smooth frosting, then beat on high until fluffy.
- Pipe over your completely cooled cupcakes. I use the Ateco 848 tip for this!
SAM’S TIP: If you don’t plan to pipe your frosting as generously as I do here, you can halve the recipe. As written, it makes quite a lot of frosting!
Frequently Asked Questions
Frosted cupcakes will be fine at room temperature for 2 days or refrigerated in an airtight container for up to 5 days, but note that the fridge tends to dry out the cupcakes.
You can also freeze the cupcakes; just make sure to wrap them well and store in an airtight container. If you are trying to freeze frosted cupcakes, you may want to let the frosting firm up in the freezer for 10-15 minutes before wrapping and storing.
Yes! If you need 24 cupcakes instead of 12, feel free to double this recipe. You will need to double all ingredients (including the leavening agents and vanilla extract).
You could, and it’s even the basis for my birthday cake, but my personal preference for a classic layer cake is my vanilla cake recipe. It’s been one of my most popular recipes for years, so I think you will like it just as much as this one!
Note that if you do choose to make this batter into a cake, it’ll make a single 8″ or 9″ round layer, you will want to double the recipe for a two layer cake.
I shared an exclusive vanilla bean frosting recipe in the recipe card below; it’s the frosting shown in the photos and pairs beautifully with the cupcake recipe, letting the vanilla flavor really shine through the whole cupcake-eating experience. However, here are a few other great options:
Strawberry frosting
Cream cheese frosting
Chocolate frosting
Raspberry buttercream
Coffee frosting
Which frosting do you prefer on your vanilla cupcakes–chocolate or vanilla?
Enjoy!
Letโs bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube ๐
Vanilla Cupcake Recipe
Ingredients
Cupcakes
- 6 Tablespoons (85 g) unsalted butter softened
- ยพ cup (150 g) granulated sugar
- ยผ cup (50 g) light brown sugar firmly packed
- 1 large egg room temperature preferred
- 1 ยฝ teaspoons vanilla extract
- 1 โ cup (167 g) all-purpose flour
- ยฝ teaspoon baking soda
- ยฝ teaspoon baking powder
- ยฝ teaspoon table salt
- ยพ cup (175 ml) buttermilk room temperature preferred
Vanilla Bean Frosting
- 1 cup (226 g) unsalted butter softened
- ยผ teaspoon table salt
- 3 cups (375 g) powdered sugar
- 1 Tablespoon vanilla bean paste
- 1-2 Tablespoons heavy cream as needed
Recommended Equipment
Instructions
- Preheat oven to 350F (175C) and line a 12-count muffin tin with paper liners. Set aside.
- Combine butter and sugars in the bowl of a stand mixer (or in a large bowl — and use an electric hand mixer) and beat very on medium speed until well creamed and light and fluffy.6 Tablespoons (85 g) unsalted butter, ยพ cup (150 g) granulated sugar, ยผ cup (50 g) light brown sugar
- Add egg and vanilla extract and beat well.1 large egg, 1 ยฝ teaspoons vanilla extract
- In a separate, medium-sized bowl, whisk together flour, baking soda, baking powder, and salt.1 โ cup (167 g) all-purpose flour, ยฝ teaspoon baking soda, ยฝ teaspoon baking powder, ยฝ teaspoon table salt
- Use a spatula (not a mixer!) to gradually fold in about ยผ of the flour mixture until just combined. ย
- Add about ยผ cup of the buttermilk and use spatula to fold in until just combined.ยพ cup (175 ml) buttermilk
- Continue to alternate until flour mixture and buttermilk are completely combined (I add the flour in 4 parts and the buttermilk in 3) — mix until batter is combined but be sure not to over-mix or your cupcakes could end up dense and dry.
- Fill cupcake liners โ -ยพ of the way full with batter (do not over-fill, if you have any leftover batter discard it) and bake on 350F (175C) for 17-18 minutes or until tops spring back when gently touched and a toothpick inserted in the center comes out with a few moist crumbs or clean.
- Allow cupcakes to cool in pans for 5 minutes before carefully removing to cooling rack to cool completely before frosting.
Vanilla Bean Frosting
- Beat butter with an electric mixer until creamy. Sprinkle salt over butter and stir again to combine.1 cup (226 g) unsalted butter, ยผ teaspoon table salt
- Gradually, about ยฝ cup at a time, add powdered sugar, waiting until each cup is completely mixed before adding more.3 cups (375 g) powdered sugar
- Stir in vanilla bean paste.1 Tablespoon vanilla bean paste
- With mixer on medium-low speed, add the heavy cream, one tablespoon at a time until you have a smooth consistency. Once ingredients are well incorporated, gradually increase speed to high and beat for about 30 seconds.1-2 Tablespoons heavy cream
- Pipe or spread frosting over cooled cupcakes. Top with sprinkles, if desired. This frosting will be fine at room temperature for 2 days or refrigerated in an airtight container for about a week.
Notes
Doubling the recipe
This recipe doubles well; double all ingredients.Vanilla bean paste
If you can’t get your hands on vanilla bean paste, you can substitute 1 teaspoon of vanilla extract for a classic vanilla frosting.Frosting
This recipe makes enough frosting to generously pile the frosting on each cupcake (as shown in photos). If you want a modest amount of frosting, simply halve the recipe. Note that I previously used my favorite chocolate frosting to decorate these cupcakes instead of vanilla bean buttercream. Feel free to use that recipe if that’s what you prefer, or browse my frosting library for more options like:Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
I originally shared this Vanilla Cupcake Recipe 05/15/2017. Post has been updated and a video added. The recipe remains the same.
Paloma
This was a really great recipe for vanilla cupcakes, i just wish it had a different frosting. Thye turned out super moist and yummy and i would definitely recomend them!
Sam
I am so glad you enjoyed the cupcakes! I have a bunch of different frostings you could use if you didn’t care for the one on these cupcakes. ๐
Farah Khan
Hi Sam. This has been my go to recipe for cupcakes since I’ve discovered it.
Would you perhaps know how I can use it for a 3 layer 6 inch and 3 8 inch cake?
Sam
Hi Farah! I am so glad you enjoyed the cupcakes so much! I actually have a birthday cake recipe that is essentially the same recipe but scaled up for a cake. That makes a 2 layer 8 inch cake so you can increase the recipe by 50% for a third layer, and it should fit 3 6 inch pans as it is written. Enjoy! ๐
Farah Khan
Thank you so much. You are awesome.
And your recipes too ๐
Sam
Thank you so much! ๐
Alondra
I’m only 13 and I was able to make a delicious cupcake. This was the best recipe I’ve ever tried. It was not too sweet nor too bland, it simply is the perfect cupcake! Thank you for this amazing recipe.
Sam
I am so glad you enjoyed it so much, Alondra! ๐
Emily
So delicious! The first time I made these I donโt think I beat the butter and sugar long enough and the texture came out off. The second time I made these I made sure I beat it long enough and that the buttermilk and egg was room temp. They came out so good! Moist but sturdy enough to hold up the buttercream. I used a different recipe for the buttercream frosting. Everyone loved them! Thanks for another great recipe!
Sam
I am so glad everyone enjoyed them so much, Emily! ๐
Smita
Can we make these without buttermilk. .?
Sam
If you don’t have buttermilk, I would recommend using my buttermilk substitute, not completely omitting it. ๐
Shari Goodman
Hi Sam.
Can this recipe be doubled?
Sam
Absolutely! Enjoy! ๐
Nazia
Hi Sam,
Sorry I have one question, can I use this recipe for mini bundt cake pan? I gave one for 12 mini bundt cake. Or would you suggest it will work better with the other vanilla cake recipe? Thanks
Sam
Hi Nazia! I would use the vanilla cake recipe, although I’m not sure how many of those mini bundt molds the batter will fill up. ๐
Nazia
I made it on bundt cake mould mini , holds 12. Thank you
Sam
Thank you so much for the update! ๐
Lindsay
These turned out great. Thanks for sharing! We just used white vanilla because mixing colors is fun, but the cupcakes were just what I was looking for. Made as written, and was glad to find a recipe that didn’t call for cake flour which we haven’t been able to find recently.
Sam
I am so happy to hear this recipe was such a success for you, Lindsay!! Thank you so much for commenting and letting me know how it turned out for you, I really appreciate it! ๐
Kai
seriously the besttt cupcake recipe! thank you!
Sam
I’m so glad you enjoyed, Kai!! Thank you for letting me know how you liked them, I appreciate it! ๐
Melinda
I love them! but they are always a little burnt. What would u do?
Sam
Hi Melinda! I would recommend cooking them for less time. ๐
Caroline
Hi! I’m thinking about making these but I don’t have any buttermilk. What would you suggest as a substitute? Thank you so much!
Sam
Hi Caroline! You can use my easy buttermilk substitute ๐
Caroline
Great!! Thank you so much!! โบ๏ธ
Kai
second recipe I tried from sugar spun run!
very soft and moist and so yummy. thank u for sharing the recipe!
Sam
I am so glad you enjoyed it, Kai! ๐
SASH
CAN I MAKE THIS INTO A CAKE INSTEAD OF CUPCAKES?
Sugar Spun Run
Hi, Sash! I have a vanilla cake recipe that I’d reccomend using instead. ๐
Anita
Can I use carnation milk ?
Sugar Spun Run
Hi, Anita! Yes, evaporated milk can be reconstituted to regular milk consistency. The correct ratio is 1 part evaporated milk to 1 part water. So for 1 cup milk, use 1/2 cup evaporated milk and 1/2 cup water. This can be used as the buttermilk substitute in this recipe. ๐
Mica
Hi Sam, thank you so much for this recipe. It turned out moist and yummy. The best vanilla cupcakes recipe ๐
Sam
I am so glad you enjoyed them so much, Mica! ๐
Sam
I’m so happy you enjoyed, Mica!! Thank you so much for commenting!
Catie Brun
Hi Sam!
Sam
Hi! ๐