Vanilla Cupcakes

Why You’ll Love This Recipe

Vanilla Cupcakes are a timeless classic—soft, fluffy, and delicately sweet with a light crumb. Perfect for birthdays, holidays, or any occasion that calls for a delicious handheld treat. Their simple vanilla flavor makes them incredibly versatile, ready to pair with any frosting or decoration you like.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursugarunsalted buttereggswhole milkvanilla extractbaking powdersalt

directions

Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.

In a large bowl, cream the butter and sugar together until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Frost with your favorite buttercream or topping once completely cooled.

Servings and timing

This recipe yields approximately 12 cupcakes.
Preparation time: 15 minutes
Baking time: 18-20 minutes
Cooling and decorating time: 30 minutes
Total time: 1 hour

Variations

Add lemon zest or almond extract for a flavor twist.
Fold in mini chocolate chips or sprinkles for a funfetti version.
Top with fruit compote or jam instead of frosting for a lighter option.
Swap whole milk with buttermilk for extra moist cupcakes.

storage/reheating

Store vanilla cupcakes in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5 days if frosted with perishable toppings.
Freeze unfrosted cupcakes for up to 2 months. Thaw at room temperature.
To refresh, microwave a cupcake for 5-8 seconds.

FAQs

Can I use oil instead of butter?
Yes, but butter provides a richer flavor and structure.

Can I double this recipe?
Absolutely, just be sure to mix the batter gently to avoid overworking.

Why are my cupcakes dry?
Overbaking or too much flour can cause dryness. Check your oven temperature and measure carefully.

Can I make mini cupcakes?
Yes, reduce baking time to 10-12 minutes and use mini liners.

What frosting goes best with vanilla cupcakes?
Classic buttercream, cream cheese frosting, or chocolate ganache all work wonderfully.

Do I have to use liners?
Liners make cleanup easier, but you can grease the pan well if you prefer no liners.

Can I make these gluten-free?
Yes, use a 1:1 gluten-free baking flour blend.

How do I know when they’re done?
A toothpick should come out clean or with a few moist crumbs when inserted into the center.

Can I use this recipe for a cake instead?
Yes, it works well for an 8-inch round cake. Adjust baking time to 25-30 minutes.

Are they good for kids’ parties?
Definitely! They’re soft, sweet, and easy to customize with colorful frostings and sprinkles.

Conclusion

Vanilla Cupcakes are the ultimate go-to dessert—easy to make, endlessly adaptable, and always a crowd-pleaser. Whether you’re baking for a celebration or just treating yourself, these cupcakes deliver sweet simplicity with every bite.

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