This Basic Vanilla Cupcake Recipe is beyond easy to make and requires just 8 simple ingredients. The cupcakes are very vanilla-forward in flavor, super fluffy in texture, and are topped with my delicious vanilla buttercream. These are a must-try!
This recipe was originally published in August of 2020, but was updated on June 25, 2021 with newer content and fresh pictures.
Well, I'm at that point in my baking life where I needed a great basic vanilla cupcake recipe. Not only because vanilla is my husband's favorite flavor, but also, every once in a while, it's fun to work with vanilla.
If you've been keeping up with my recipes, you know how much I LOVE my chocolate desserts. Some of my favorites include this Chocolate Cake and these Triple Chocolate Cookies. But now it's time to introduce some vanilla into our lives.
I wanted to create a basic cupcake recipe in which very few ingredients are used and are items we already have in our own kitchens. So the next time that vanilla craving hits you'll have everything you need: 8 simple ingredients and this basic vanilla cupcake recipe!
Why You'll Love These Cupcakes:
- They're very vanilla-forward in flavor.
- They take just 5 minutes to prepare before baking.
- All you need is two mixing bowls.
- You only need 8 ingredients in order to make them.
- They're topped with a homemade vanilla buttercream!
I like to pipe a generous amount of buttercream onto my cupcakes, and this vanilla buttercream is no exception. It's so smooth and creamy and just compliments the vanilla cupcakes so nicely!
You can use any flavor of buttercream you'd like to go along with your vanilla cupcakes (like fresh strawberry) but I really do love them with the vanilla.
Unlike other vanilla cupcake recipes, you do not need a stand mixer. Just two mixing bowls and a whisk is all you need to easily prepare these cupcakes. Talk about simple (and way easier to clean up)!
Baking Tips Before Starting:
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture.
- Cupcake Batter: Fill the cupcake liners about 3/4 of the way full with batter. I used my cookie scoop to easily divide up the batter (about 3 tbsp of batter per liner).
- Buttercream: I used a vanilla buttercream to top the cupcakes but you could also use a different flavor.
- Leftovers: Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
Ingredients Needed:
- All-Purpose Flour: Provides structure and stability.
- Sugar: Used for sweetness.
- Baking Powder: The leavening agent used for the cupcakes to rise when baking.
- Salt: Enhances the flavor of the other ingredients.
- Milk: Makes a moist and tender cake (I used 2% milk).
- Vegetable Oil: Provides moisture. You can use either vegetable or canola oil.
- Vanilla Extract: Be sure to use real vanilla, not imitation.
- Eggs: Provides structure.
How To Make Vanilla Cupcakes:
- Dry Ingredients: In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
- Wet Ingredients: Whisk together the milk, oil, vanilla extract, and eggs in a large bowl until thoroughly combined.
- Combine Ingredients: Add the dry ingredients into the wet, whisking until you no longer see any white flour in the batter (be careful not to over mix).
- Bake: Divide the batter amongst the cupcake liners, filling them only 3/4 of the way full, and bake for 15-17 minutes. Cool completely before frosting.
- Vanilla Buttercream: Cream together the butter until light and creamy. Add the powdered sugar, heavy cream, and vanilla extract and mix together on low speed for 30 seconds. Then mix on high speed for an additional 1-2 minutes until the frosting is smooth.
Use a piping bag and your favorite tip to frost your cupcakes.
I use disposable piping bags like these because they're super easy to use and then I can just throw them away when I'm done. And one of my favorite piping tips is the Wilton 1M, which is what I used for these cupcakes.
Frequently Asked Questions:
Yes, you can. You can make these cupcakes the day before you want to serve them. Just keep them covered in the refrigerator. Then make your buttercream the day of, decorate, and serve.
Keep them in an airtight container in the refrigerator for up to 5 days.
I like to use my vanilla buttercream frosting, but you could also pair them with peanut butter, strawberry, or even chocolate buttercream. The choice is yours!
If you made this recipe, please leave a comment and star rating below. I love hearing from you!
I hope you enjoy this recipe for basic vanilla cupcakes and as always, if you have a suggestion for a new recipe you would like to see here on the blog, let me know!
Happy Baking!
More Cupcake Recipes To Try:
- Snickerdoodle Cupcakes
- Fresh Strawberry Cupcakes
- Carrot Cake Cupcakes
- Banana Split Cupcakes
- Chocolate Peanut Butter Cupcakes
Basic Vanilla Cupcake Recipe
Equipment
- 12-count muffin pan
- Cupcake Liners
- Mixing Bowls
Ingredients:
Vanilla Cupcakes:
- 1 1/3 cup all-purpose flour
- 3/4 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup milk, room temperature preferred
- 1/3 cup vegetable oil (or canola)
- 1 tbsp vanilla extract
- 2 large eggs, room temperature prefered
Vanilla ButtercreamL
- 1 cup unsalted butter, room temperature (2 sticks)
- 3 cups powdered sugar
- 2 tbsp heavy cream
- 1 1/2 tsp vanilla extract
Instructions:
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcakes liners.
- Vanilla Cupcakes: Combine the flour, sugar, baking powder, and salt in a medium-sized bowl. Set aside.
- Whisk together the milk, oil, vanilla extract, and eggs in a large bowl until thoroughly combined. Add the dry ingredients into the wet, whisking constantly until you no longer see any white flour in the batter (be careful not to over mix).
- Fill the cupcake liners 3/4 of the way full with the batter (I used my 1.5 tbsp cookie scoop and scooped 3 tbsp of batter into each liner) and bake for 15-17 minutes. Cool in the muffin pan for 5 minutes and then transfer the cupcakes over to a wire rack to cool completely.
- Vanilla Buttercream: In an electric stand mixer with the paddle attachment, cream together the butter on high speed until light and creamy (about 1-2 minutes). Add the powdered sugar, heavy cream, and vanilla extract and mix together on low speed for 30 seconds. Then mix on high speed for an additional 1-2 minutes until the frosting is smooth. You may need to scrape the sides and bottom of the bowl a few times.
- Use a piping bag and your favorite tip to frost the cooled cupcakes. I like to use the Wilton 1M tip, which is what I did for these cupcakes. If you don't have a piping bag, use a sandwich baggy by cutting a small hole in one of the corners. The baggy now becomes your piping bag and tip.
- Store any leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
Notes:
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture.
- Cupcake Batter: Fill the cupcake liners about 3/4 of the way full with batter. I used my cookie scoop to easily divide up the batter (about 3 tbsp of batter per liner).
- Buttercream: I used a vanilla buttercream to top the cupcakes but you could also use a different flavor.
- Leftovers: Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
They look so fluffy and delicious! I would try this recipe.😊
Thank you so much!!
OMG my mouth is watering. These look so tasty! I will have to make them this upcoming weekend. 🙂 Thanks for sharing!
You're welcome, Erin! Hope you enjoy! 🙂
I love to bake!!! I will be trying this recipe this wknd!!
5-minute prep?! Sold! These are so versatile...I can dress them up all year long depending on the season and where my mood takes me. You can't beat a good solid cupcake recipe and especially one that's quick to mix up when you're short on time.
Making these now. Is the batter suppose to be so thin? Fixing to bake them up, crossing my fingers.
Hi Kori. Yes, the batter for my basic vanilla cupcake recipe is supposed to be thin.
I made this tonight and tasted a bit chewy. Followed the recipe to the T.
Hi Susie. I'm sorry to hear that your cupcakes turned out chewy. This is one of my most loved cupcake recipes from other home bakers and they have always turned out light and fluffy for me. One reason why your cupcakes might have turned out chewy is from over mixing the batter. Once a cake batter has been overmixed too much of the gluten will have been developed, resulting in dense and chewy cupcakes. Hopefully this helps for next time!
This recipe is super easy and fast to make! However, I would prefer a sweeter cake so the recipe could use a little more sugar. The cupcakes were slightly dense but that could be a combination of me slightly over mixing the batter and that these are made from all purpose flour and not cake flour. Given the easy prep and prep a solid 4 star rating from me.
I'm so glad you enjoyed them, Nav. 🙂