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 🧁
- 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 ½ 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 wasn’t 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 didn’t 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 ¼ of the dry ingredients. Do not use your mixer for this–switch to a spatula!
- Fold in ¼ 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 ⅔-¾ 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!
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Vanilla Cupcake Recipe
Ingredients
Cupcakes
- 6 Tablespoons (85 g) unsalted butter softened
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) light brown sugar firmly packed
- 1 large egg room temperature preferred
- 1 ½ teaspoons vanilla extract
- 1 ⅓ cup (167 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon table salt
- ¾ cup (175 ml) buttermilk room temperature preferred
Vanilla Bean Frosting
- 1 cup (226 g) unsalted butter softened
- ¼ 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, ¾ cup (150 g) granulated sugar, ¼ cup (50 g) light brown sugar
- Add egg and vanilla extract and beat well.1 large egg, 1 ½ teaspoons vanilla extract
- In a separate, medium-sized bowl, whisk together flour, baking soda, baking powder, and salt.1 ⅓ cup (167 g) all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon table salt
- Use a spatula (not a mixer!) to gradually fold in about ¼ of the flour mixture until just combined.
- Add about ¼ cup of the buttermilk and use spatula to fold in until just combined.¾ 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 ⅔-¾ 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, ¼ teaspoon table salt
- Gradually, about ½ 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.
Nicole
Can I double the ingredients in this recipe to make 24 cupcakes or should I make two batches, separately? I know baking is a science, so I want the best outcome. Thanks!
Sam
Hi Nicole! This recipe doubles well, so you would be fine to double the ingredients. Enjoy! 🙂
Amy Wonder
How much cake flour do you add if using?
Blair
These are amazing!! The only substitute I made was I used King Arthur Gluten Free All Purpose Flour. I made your Cream Cheese Frosting to go on top. Delicious!!
Sam
I’m so glad you enjoyed them so much, Blair! 🙂
Nyaziah
Did it change the texture. I only bake for other people (I hate cake) and one of my new coworkers can only have gluten free things. I’ve never had gluten free cake so I don’t know how it’s supposed to taste.
Blair
I am in no way very knowledgeable in GF and this was my first time ever baking with the flour. I have heard that each GF flour brand will be different. If you use the exact same one that I did, King Arthur Gluten Free All Purpose Flour, mine came out very soft and did have a very slight grainy-ness to it. However, both of my kids LOVED them (they are very picky!) and didn’t notice a difference between regular flour. I did not use cupcake liners, I just greased the cupcake pan and they did want to stick in the pan, so be very gentle when getting them out or they will fall apart. Also, definitely follow Sam by letting them cool completely before icing! When I checked them halfway between baking, they had puffed into a very odd shape but by the time they were done they looked normal. Checking for doneness was tricky since they were softer than normal cupcakes, just follow Sam with inserting a toothpick and look for no crumbs or a few dry crumbs. I hope that helps!
Tasrina
Thank you for sharing this awesome recipe. I just had a leftover cupcake that I baked 1 week ago and it is still as moist as the first day! I tried with both AP flour and cake flour and I personally think cake flour gives a more delicate crumb.
Sam
I am so glad you enjoyed it so much, Tasrina! 🙂
kita
Hi, Tasrina: I prefer Cake Flour as well. Did you add a tablespoon more or so of cake flour to sub for the AP flour in this recipe? I usually have to add more to compensate for structure when subbing. Thank you! :)))
Colette
Hi Sam,
Is it possible to make mini cupcakes with this recipe? If so what would be a good starting point for the time and temperature? Thanks!
Sam
Hi Colette! While I haven’t tried them myself, others have reported bake times from 10-12 minutes. The temperature remains the same. 🙂
Rosalie
Sam I measured 1 1/3 c of flour,then I used my scale( same scale you recommend) I had to remove1/3c to get 150g and they did not turn out batter was extra fluffy,made them again without scale measured 11/3c of flour and they were great.Anyway wondering about the grams of flour…
Sam
Hi Rosalie! I’m not sure what happened here. The weight measurement is correct. I’m wondering if maybe the scale wasn’t tared properly somehow?
Madhurima basu
Hi tried these cupcakes for my pare nts anniversary and they turned out simply awesome.. Soft and moist. I filled these with strawberry preserve and frosted them with whipped cream. Love all your recipies.. Thanks for sharing. I also wanted to know if I can make a single layer cake with this batter in an 8 ” tin
Sam
I’m so glad everyone enjoyed them so much! For a better cake option I would recommend cutting my vanilla cake recipe in half to make just one layer. 🙂
Anna
Hello!
Can I add some sprinkles to make this confetti cupcakes?
Sam
Sure thing! I would just avoid nonpareils as they have a tendency to bleed. 🙂
Anna
Oh yes I learned that the hard way! I was going to use quin’s.
Sam
They’ll work great. 🙂
Farah Khan
Hi Sam. I love these cuppies. Just want to know if it’s possible to freeze this batter? As I need to make a few doz and it would help to prep it early. I don’t have space to freeze already baked cupcakes safely.
Sam
Honestly I have never tried freezing the batter. I’m not sure how the cupcakes would bake after being frozen. You can freeze the cupcakes after they are baked. If you do try freezing the batter let me know how it goes. 🙂
Jen
Yummy yummy!! Had to make cupcakes for a co-workers birthday recently so I came right to Sugar Spun Run, knowing your recipes have always been a hit! Paired this cupcake with your simple vanilla and chocolate butter creams and they were a hit! And super easy recipe to follow for my first time doing cupcakes from scratch!
Sugar Spun Run
Thank you so much for coming to my site first, Jen. That means so much to me. I am so glad that the cupcakes were a hit! 🙂
Dabirichi
These are NO DOUBT the BEST vanilla cupcakes I have ever made. I have been baking for almost 11 years and no other vanilla cupcake recipe tops this one. At first I was skeptical about the brown sugar but it is such an amazing additive to this recipe!!! They taste delicious 🙂
Sam
I am so glad you enjoyed them so much! 🙂
Lily
Do you have a vannila cupcake resipy without buttermilk?
Sam
If you don’t have buttermilk on hand, I would recommend making my buttermilk substitute. The buttermilk really helps make the best cupcakes. 🙂
Taylor
Sam, I want to thank you so so much for this recipe! I recently started my own online bakery and after a few harsh reviews that my vanilla cupcakes were dense and gummy, I decided I needed to search for a new vanilla cupcake recipe. After trying yours and adding a few minor tweaks, I know they are perfect!! SO fluffy and moist, but definitely not too moist. One thing I will say is absolutely make sure you fill your liners only about halfway. I had to make several batches because I kept overfilling mine. Halfway is all you need for these. Thanks again Sam!
Sam
That is so awesome to hear! I am so glad they work so well for you and everyone enjoys them. 🙂
Rachel
Hi, Sam! I need to make these without eggs (for religious reasons) but I have only ever made this recipe with eggs. I read that apple sauce or sour cream can be substituted for eggs in cake? Do you have any recommendations for this? Thank you so much! Your recipes have always been so amazing!!
Sam
Hi Rachel! Unfortunately I haven’t tried it with either of these substitutions, but if you try it I would love to know how it goes. 🙂
Aran VH
Excellent!! Made these for my daughter’s birthday party huge hit!!
Sam
I’m so glad everyone enjoyed them so much, Aran! 🙂
Jasmine
Can I make this as a cake with 6 inch pans?
Sam
Hi Jasmine! I would recommend using my vanilla cake recipe. It will make enough batter for 3 6 inch pans. 🙂
Lyn
This is a excellent recipe. The cupcakes were moist and tender. I did use vanilla bean paste instead of vanilla extract as it was what I on hand. My daughter’s boyfriend declared these cupcakes the best he has ever had. Trust me if he thought the cupcakes were lacking he would have told me. Thank you for another great yummy recipe.
Sam
I am so, so happy to hear this, Lyn! Thank you so much for letting me know how they turned out and how everyone enjoyed them, this really means a lot to me <3
Joselyne
Can I have replace the butter for oil? Or would it mess up the batter.
Sam
Hi Joselyne! You can use oil instead of the butter but you will lose a little bit of flavor.