Easy Homemade Vanilla Cupcakes Recipe

Why You’ll Love This Recipe

This recipe for homemade vanilla cupcakes is a foolproof way to create soft, moist cupcakes with a rich flavor. The cupcakes are perfectly light and airy, and paired with the creamy vanilla buttercream frosting, they create a mouthwatering combination. Whether you’re making these for a birthday, a bake sale, or just as a fun treat, these cupcakes are guaranteed to be a hit. Plus, they’re easy to make and require only a few simple ingredients, making them a fantastic option for both beginner and experienced bakers.

Ingredients

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

Vanilla Cupcakes:

• 1 ¼ cups (163g) all-purpose flour (measured correctly)

• 1 ¼ teaspoon baking powder

• ¼ teaspoon salt

• 6 tablespoon (84g) unsalted butter, room temperature

• ¾ cup (155g) sugar

• 2 tablespoon (30ml) vegetable oil

• 1 ½ teaspoon vanilla extract

• 2 large eggs

• ½ cup plus 2 tablespoon (150ml) milk

Vanilla Buttercream Frosting:

• 1 cup (224g) unsalted butter, room temperature

• 4 cups (460g) powdered sugar

• 1 ½ teaspoon vanilla extract

• 2–3 tablespoon (30-45ml) water or milk

• Pinch or two of salt

Directions

1. Preheat the oven to 350°F (176°C) and line a cupcake pan with cupcake liners.

2. In a medium-sized bowl, combine the flour, baking powder, and salt. Set aside.

3. In a large mixing bowl, add the butter, sugar, oil, and vanilla extract. Beat together until light and fluffy, about 2-3 minutes.

4. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed.

5. Add half of the dry ingredients to the mixture and mix until just combined.

6. Slowly add the milk, mixing until well incorporated. The batter may look curdled, but that’s normal.

7. Add the remaining dry ingredients and mix until the batter is smooth and well combined. Be careful not to overmix.

8. Fill each cupcake liner about ¾ full with batter and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.

9. Remove the cupcakes from the oven and transfer them to a cooling rack to cool completely.

For the Buttercream Frosting:

1. Beat the butter in a large mixer bowl until smooth.

2. Gradually add half of the powdered sugar and mix until smooth and well combined.

3. Add the vanilla extract, 1-2 tablespoons of milk or water, and salt. Mix until well combined.

4. Gradually add the remaining powdered sugar and mix until smooth. Add more milk or water as needed to achieve your desired frosting consistency.

5. Pipe the frosting onto the cooled cupcakes using your preferred piping tip (such as Ateco tip 844).

Servings and Timing

• Servings: 12 cupcakes

• Prep time: 1 hour

• Cook time: 15 minutes

• Total time: 1 hour 15 minutes

Variations

• Chocolate Version: Swap out ¼ cup of flour for unsweetened cocoa powder to create a chocolate version of these cupcakes.

• Lemon Cupcakes: Add the zest of one lemon to the batter for a fresh, citrusy flavor.

• Cupcake Toppings: Customize your cupcakes with sprinkles, edible glitter, or even mini chocolate chips in the batter for an extra fun touch.

Storage/Reheating

These cupcakes are best enjoyed within 2-3 days. Store them in an airtight container at room temperature to keep them fresh. If you need to store them longer, you can freeze the cupcakes (without frosting) for up to 3 months. Let them cool completely before freezing. When ready to enjoy, thaw them at room temperature and frost them before serving.

FAQs

How do I ensure my cupcakes are light and fluffy?

The key to light cupcakes is to avoid overmixing the batter. Mix the ingredients just until they’re combined to avoid dense cupcakes.

Can I make the frosting ahead of time?

Yes, you can make the frosting ahead of time and store it in an airtight container in the fridge for up to 3 days. Let it come to room temperature before piping it onto the cupcakes.

What can I use instead of vegetable oil in the cupcakes?

You can use other oils like canola oil or melted coconut oil. If you prefer, you can substitute the oil with an equal amount of unsweetened applesauce for a healthier option.

How do I make sure my cupcakes bake evenly?

Make sure to fill each cupcake liner about ¾ full with batter to ensure even baking. Use a cookie scoop for uniform cupcake portions.

Can I use salted butter in the frosting?

You can use salted butter if that’s what you have on hand, but be sure to adjust the amount of added salt to taste.

How long will the cupcakes stay fresh?

When stored in an airtight container, the cupcakes will stay fresh for 2-3 days. After that, they may start to dry out.

Can I use a store-bought frosting instead of homemade?

Yes, you can use store-bought frosting if you’re in a pinch, though homemade frosting will give the cupcakes a much richer flavor.

Can I add food coloring to the frosting?

Yes, you can add food coloring to the buttercream frosting to match the theme of your occasion or just for fun.

Can I make mini cupcakes with this recipe?

Yes, you can use a mini cupcake pan. Just reduce the baking time to about 10-12 minutes, and check with a toothpick for doneness.

How do I prevent the cupcakes from sticking to the liners?

Make sure to use cupcake liners that are non-stick or lightly spray them with cooking spray to help with easy removal.

Conclusion

These Easy Homemade Vanilla Cupcakes are a must-try for anyone who loves light, moist cupcakes topped with creamy frosting. Simple to make and even easier to enjoy, these cupcakes are perfect for any occasion. Whether you’re baking for a party or just treating yourself, these cupcakes will satisfy your sweet cravings and impress everyone who tastes them.