Description
This best vanilla cupcake recipe delivers moist, fluffy cupcakes with genuine vanilla flavor that’s perfect for any occasion. Made with simple ingredients and straightforward technique, these easy vanilla cupcakes taste bakery-quality while being surprisingly manageable for home bakers.
Ingredients
Scale
For the Vanilla Cupcakes:
- 1¾ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened to room temperature
- 1½ cups granulated sugar
- 3 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- 1½ teaspoons pure vanilla extract
Optional Add-Ins:
- ¼ teaspoon almond extract
- 1 tablespoon lemon zest
- ¼ teaspoon cinnamon
- Pastel food coloring (2-3 drops per color preference)
Instructions
- Preheat oven and prepare muffin tin. Position oven rack in center and preheat to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners. Parchment liners prevent sticking and make removal much easier, ensuring beautiful presentation.
- Combine dry ingredients. In a medium bowl, whisk together one and three-quarters cups all-purpose flour, one and a half teaspoons baking powder, and half a teaspoon salt. Whisking combines ingredients evenly and prevents lumps or pockets of baking powder that would create bitter spots in finished cupcakes.
- Cream butter and sugar. In a large mixing bowl using an electric mixer on medium speed, beat half a cup softened butter and one and a half cups sugar together for 2-3 minutes until light, fluffy, and pale – almost frosting-like in appearance. If mixing by hand with a wooden spoon, this takes 5-7 minutes of vigorous beating. This creaming process incorporates air, which helps cupcakes rise properly.
- Add eggs one at a time. Add three large eggs individually to the butter mixture, beating well after each addition (about 30 seconds per egg). Scrape down the bowl occasionally to ensure all ingredients are incorporated evenly. The mixture should be smooth and well combined.
- Add vanilla extract. Beat in one and a half teaspoons pure vanilla extract until fully incorporated, about 30 seconds. Vanilla should be evenly distributed throughout the batter.
- Alternate adding dry ingredients and buttermilk. Add the flour mixture to the butter mixture in three additions, alternating with the buttermilk in two additions. Begin and end with flour (flour, buttermilk, flour, buttermilk, flour). After each addition, mix on low speed or by hand just until combined. Do not overmix – overmixing develops gluten, creating tough, dense cupcakes instead of tender, fluffy ones. Stop mixing as soon as you don’t see streaks of flour remaining.
- Portion into liners. Using an ice cream scoop or spoon, divide batter evenly among the 12 cupcake liners, filling each about two-thirds full. Even portioning ensures all cupcakes bake in similar time and reach consistent size. Using a scoop creates uniform cupcakes.
- Bake until golden and set. Bake for 16-18 minutes until a toothpick inserted in the center of a cupcake comes out with just a few moist crumbs (not wet batter, but a few crumbs are fine). The tops should be golden and spring back when lightly pressed. Baking time varies slightly based on oven – watch at 16 minutes and adjust as needed.
- Cool in pan briefly, then transfer to racks. Remove cupcakes from oven and let cool in the muffin tin for 5 minutes. This brief cooling allows them to firm up enough to handle without falling apart. After 5 minutes, carefully turn cupcakes out onto cooling racks and allow to cool completely before frosting.
- Cool completely before frosting. Let cupcakes cool completely (about 1 hour) before frosting. Frosting warm or room-temperature cupcakes causes frosting to melt and slide off. Completely cool cupcakes provide firm surface for frosting adhesion.
- Frost and decorate. Once completely cool, frost with your favorite frosting using an offset spatula, piping bag, or butter knife. Decorate with sprinkles, candies, or fresh fruit as desired.
- Serve and enjoy. Display on a cake stand or plate and serve. Store in airtight container at room temperature for 3-4 days.
Notes
- Room temperature ingredients important – Eggs and buttermilk at room temperature incorporate more smoothly
- Don’t overmix after adding flour – Overmixing develops gluten and creates tough cupcakes
- Fill liners two-thirds full – Overfilling causes cupcakes to overflow; underfilling creates smaller cupcakes
- Cool completely before frosting – Warm cupcakes melt frosting; cool cupcakes hold frosting beautifully
- Customize with different extracts – Almond extract adds subtle complexity; try blending vanillas
- Make ahead option – Bake cupcakes day before, store in airtight container, frost when ready
- Freezer-friendly – Cool completely, freeze unfrosted for up to 3 months
- Perfect for celebrations – Versatile base works with any frosting or topping
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (without frosting)
- Calories: 245
- Sugar: 28g
- Sodium: 185mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg