This classic vanilla cupcake recipe is my go-to for a simple yet delicious treat. The cupcakes come out moist, tender, and perfectly sweet, topped with a creamy vanilla buttercream frosting that melts in your mouth. They’re great for any occasion, whether it’s a casual snack or a special celebration.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup whole milk (room temperature)
For the Vanilla Buttercream Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
2 tsp vanilla extract
2–4 tbsp heavy cream or milk (for desired consistency)
A pinch of salt
Directions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes.
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
Add the dry ingredients in three parts, alternating with the milk in two parts, beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing.
Divide the batter evenly among the cupcake liners, filling them about two-thirds full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
While the cupcakes cool, make the frosting: beat the softened butter until creamy, then gradually add powdered sugar, one cup at a time. Add vanilla extract, a pinch of salt, and 2 tablespoons of heavy cream. Beat until smooth and fluffy, adding more cream if needed for your preferred consistency.
Once the cupcakes are completely cool, frost them with the vanilla buttercream using a piping bag or a knife. Decorate as you like and enjoy!
Servings and Timing
This recipe makes 12 cupcakes. Prep time is about 15 minutes, baking takes 18–22 minutes, and cooling plus frosting takes an additional 20–30 minutes. Overall, you can expect the entire process to take around 1 hour from start to finish.
Variations
I sometimes add a teaspoon of lemon zest to the batter for a fresh twist on vanilla.
For a richer cupcake, swapping whole milk for buttermilk adds a slight tang and extra moisture.
You can mix in mini chocolate chips or fresh berries for more texture and flavor.
For the frosting, I like to add a touch of almond extract in place of vanilla for a different aroma.
To make them dairy-free, I substitute the butter and milk with plant-based alternatives, like coconut oil and almond milk.
Storage/Reheating
I store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate them for up to 5 days but bring them to room temperature before serving to restore softness. I don’t recommend freezing after frosting as the texture of the buttercream can change, but you can freeze the unfrosted cupcakes for up to 3 months—just thaw completely before frosting.
FAQs
How do I know when the cupcakes are done?
I always insert a toothpick into the center of a cupcake. If it comes out clean or with just a few crumbs, they’re done. If the toothpick has wet batter, they need more time.
Can I use a different type of flour?
I usually stick with all-purpose flour for the best texture, but you can try cake flour for a lighter crumb. Just note it might change the consistency slightly.
What if I don’t have whole milk?
I’ve used 2% or even skim milk when I didn’t have whole milk. It works fine, though whole milk adds a bit more richness to the cupcakes.
Can I make this recipe vegan?
Yes! You can replace butter with vegan butter and use a flax egg or other egg substitute. I’ve seen good results with almond or soy milk instead of dairy milk.
How do I get a smooth frosting?
I make sure the butter is fully softened before starting, then beat it until creamy. Adding the powdered sugar gradually and mixing well helps avoid lumps. The pinch of salt really brings the flavor out too.
Conclusion
I find this vanilla cupcake recipe to be a perfect balance of simple ingredients and delightful results. It’s reliable, easy to follow, and creates a sweet treat that everyone enjoys. Whether for a birthday, gathering, or just a quiet moment of indulgence, these cupcakes always hit the spot. I hope you enjoy baking and savoring them as much as I do!
Recipe:
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Best Vanilla Cupcake Recipe
- Total Time: 60 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
This classic vanilla cupcake recipe delivers moist, tender cupcakes with a rich vanilla flavor, topped with creamy vanilla buttercream frosting. Perfect for any occasion, these cupcakes are simple, delicious, and easy to customize.
Ingredients
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup whole milk (room temperature)
For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
2 tsp vanilla extract
2–4 tbsp heavy cream or milk (for desired consistency)
A pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a small bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter and sugar until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
- Add dry ingredients in three parts, alternating with milk in two parts, starting and ending with dry ingredients. Mix until just combined; avoid overmixing.
- Divide batter evenly among liners, filling about two-thirds full.
- Bake 18–22 minutes or until toothpick inserted in center comes out clean. Cool in tin 5 minutes, then transfer to wire rack to cool completely.
- For the frosting, beat softened butter until creamy. Gradually add powdered sugar, one cup at a time. Add vanilla extract, pinch of salt, and 2 tbsp heavy cream. Beat until smooth and fluffy, adding more cream if needed.
- Once cupcakes are cool, frost with vanilla buttercream using a piping bag or knife. Decorate as desired and enjoy!
Notes
Add 1 tsp lemon zest to batter for a fresh twist.
Substitute whole milk with buttermilk for richer, moister cupcakes.
Mix in mini chocolate chips or fresh berries for added texture.
Use almond extract instead of vanilla in frosting for different aroma.
For dairy-free, replace butter and milk with plant-based alternatives like coconut oil and almond milk.
Store cupcakes airtight at room temp for 2 days or refrigerated up to 5 days.
Freeze unfrosted cupcakes up to 3 months; thaw fully before frosting.
- Prep Time: 15 minutes
- Cook Time: 18–22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
