These are the best vanilla cupcakes that are both easy to make and are very vanilla-forward in flavor. The cupcakes are fluffy, moist, and are topped with my favorite vanilla buttercream!
This recipe was originally published in August of 2020, but was updated on February 22, 2023 with newer content and fresh pictures.
These simple vanilla cupcakes are perfectly soft and tender; not dry at all!
I love an easy cupcake recipe that requires simple ingredients, but the flavors are also bursting. That's what you'll get with these homemade vanilla cupcakes!
Looking for more cupcake recipes? Then check out these: chocolate peanut butter cupcakes, snickerdoodle cupcakes, and triple chocolate cupcakes.
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Why You'll Love These Cupcakes
- The vanilla cake is perfectly moist and fluffy.
- All you need are two mixing bowls in order to make the cupcake batter.
- The vanilla frosting is so smooth and creamy.
- All you need is a little bit of prep time before baking.
- They're perfect to serve at birthday parties!
I wanted to create a perfect vanilla cupcake where you could taste the vanilla flavor with every bite.
The combination of the cake and buttercream defintiely allows the vanilla to shine!
Expert Baking Tips
- 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. If you don't, the cupcakes texture will be off.
- Cupcake Batter: Fill the cupcake liners â…” of the way full, which is just under 3 tablespoons of batter.
- Vanilla: In order to have the best vanilla flavor, be sure to use pure vanilla extract.
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all purpose flour. Be sure to properly measure your flour (check out "Expert Baking Tips" above).
- Baking Powder: Just baking powder is needed, no baking soda.
- Oil: You can use either vegetable oil or canola.
- Eggs: Adding an extra egg white helps the cupcakes to be more light and fluffy.
- Yogurt: Use either plain or vanilla yogurt. You could also use sour cream. This also helps to create the best texture.
- Vanilla Extract: Be sure to use pure vanilla extract. No imitation. You could also use vanilla bean paste.
- Heavy Whipping Cream: Helps to make the frosting creamy. You can substitute it with milk or heavy cream.
Instructions
Here are the step by step instructions on how to make this easy vanilla cupcake recipe.
Step 1: Dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 2: Wet ingredients. In a large bowl, whisk together the sugar, oil, egg, egg white, yogurt, and vanilla extract until combined.
Step 3: Combine the ingredients. Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined.
Step 4: Bake. FIll the cupcake liners â…” of the way full and bake for 15-20 minutes. Let the cupcakes cool for 10 minutes in the pan before transferring them over to a cooling rack.
Step 5: Make the frosting. In a large bowl of a stand mixer using the paddle attachment, cream butter on medium-high speed until smooth.
Add the powdered sugar, heavy cream, and vanilla extract and mix on low speed until combined.
Then increase to high speed and beat until smooth and fluffy.
Step 6: Assemble. Place the frosting in a piping bag and use your favorite piping tip. I used the Wilton 1M.
Storing Tips
Keep any leftover cupcakes in an airtight container on the counter for up to 2 days or in the refrigerator for up to 5 days.
Frequently Asked Questions
You can pair almost any flavor with these cupcakes. I like the vanilla buttercream, but you could also top them with cream cheese frosting, strawberry buttercream, chocolate buttercream, or even peanut butter frosting.
Yes they can. Simply make the cupcakes the night before and then make the frosting the day of. Decorate and serve!
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Cupcake Recipes
📖 Recipe
Best Vanilla Cupcakes
Equipment
- 12-count muffin pan
- Mixing Bowls
Ingredients:
Vanilla Cupcakes
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup sugar
- â…“ cup vegetable oil (or canola)
- 1 large egg, room temperature
- 1 large egg white, room temperature
- ¼ cup yogurt (plain or vanilla)
- 2 teaspoons vanilla extract
- ½ cup milk, room temperature
Vanilla Buttercream
- 1 cup unsalted butter, room temperature (2 sticks)
- 3 cups powdered sugar
- 2 tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
Instructions:
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.
Vanilla Cupcakes
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk together the sugar, oil, egg, egg white, yogurt, and vanilla extract until combined.
- Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined (be careful not to overmix).
- FIll each cupcake liner â…” of the way full (just under 3 tablespoons of batter) and bake for 15-20 minutes. Use a toothpick to check the centers for doneness and let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.
Vanilla Buttercream
- In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (about 1-2 minutes). Add the powdered sugar, heavy whipping cream, and vanilla extract and mix on low speed until combined (about 30 seconds).
- Then increase the speed to high and beat for another 1-2 minutes (frosting should be light and creamy).
- Frost the cooled cupcakes. I placed the frosting in a piping bag and used the Wilton 1M piping tip.
- Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
Notes:
Nutrition
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. 🙂
Nothing beats the simple and easy! Love these cupcakes and so easy to decorate for any season or holiday!