homemade vanilla cupcakes

This <strong>Easy Homemade Vanilla Cupcakes Recipe</strong> makes perfectly moist, completely irresistible cupcakes! These light and fluffy cupcakes are topped with creamy vanilla buttercream and topped with sprinkles for the ultimate sweet treat.

Easy Homemade Vanilla Cupcakes Recipe

(163 grams) all-purpose flour

tsp baking powder

tsp salt

tbsp (84 grams) unsalted butter, room temperature

(155 grams) sugar

tbsp (30 milliliters) vegetable oil

tsp vanilla extract

eggs

milk

(224 grams) unsalted butter, room temperature

(460 grams) powdered sugar

½ tsp vanilla extract

water

salt

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

Combine the flour, baking powder and salt in a medium sized bowl and set aside.

Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.

Now it&#8217;s time to add the eggs. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

Add half of the dry ingredients to the batter and mix until mostly combined.

Slowly add the milk and mix until well combined. The batter will look curdled, but that’s ok.

Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.

Fill the cupcake liners about 3/4 full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.

Remove cupcakes from the oven and place on a cooling rack to cool.

Vanilla Cupcakes

Add the butter to a large mixer bowl and beat until smooth.

Carefully pour in about half of the powdered sugar and mix until smooth and well combined.

Add the vanilla extract and 1-2 tablespoons of the water or milk and the salt to the frosting and mix until well combined.

Add the remaining powdered sugar and mix until smooth. Add additional milk or water as needed to get the right consistency.

Pipe the frosting onto the cupcakes. I used Ateco tip 844.

Cupcakes are best when stored well covered for 2-3 days.

Vanilla Buttercream Frosting

Lightest fluffy cupcake ever. Delicious! I do recommend watching her frosting vid. Before hand. This is only if you want super pretty and perfect cupcakes!

Hey Lindsay,  you are too good at baking! I am a fan of all your desserts specially these mini cakes as they looks attractive and make my kids happy... Well, these day free from official tasks and busy with kids demands make me look out for something new and I just can't find the better place other than lifeloveandsuger.com ... Keep up it!

I'm so glad to hear that! You can definitely make a layer cake with it. Here's the recipe for it in cake form - my Moist Vanilla Layer Cake. I bake it in three 8 inch layers, but you could do two 9 inch. I'm not entirely sure of the bake time, but it should be similar or maybe a touch longer than in the cake recipe. https://www.lifeloveandsugar.com/moist-vanilla-layer-cake/

Hi Lindsay, to make 24 cupcakes would I double the recipe ingredients?  And what would be the cook time ?
Thanks 
Jennifer

These cupcakes 🧁 look delicious and so easy to make, do you grease the cupcake pan or the cupcake liners?  Thanks for all the wonderful recipes.
Mayra

Hi, I would love to try these they look amazing but I wish there was an eggless vanilla cupcakes recipe. My 3 year old is allergic to eggs. Can I replace eggs with anything else? 

I was about to give up on a scratch recipe for cupcakes until I found yours!  I just made and I must say besides easy to make they are absolutely  delicious.  Thank you so much for sharing.

Wow, these turned out fantastic! I’m a diehard chocolate lover and have made a lot of your chocolate cupcake and cake recipes to rave reviews. My kids were looking for a non-chocolate change of pace so of course I came here first. Vanilla cupcakes have given me trouble in the past but these came out light and fluffy, with a perfect vanilla flavor. Nicely done as usual Lindsay!

These are soooooo good! I Made sure to measured by weight, sift the flour 3 times with the baking powder, bake un a light colored cupcake tin, use lowest speed setting after adding the flour. Resulted un moist, light cupcakes, way beyond my expectation. Didn't film too high for 15 flat cupcakes,great for decorating. Will shoot for 13 next time. Thank you so much for such a great recipe! Such a great vainilla favor, too!

This is my go-to vanilla cupcake recipe. So simple yet so foolproof. Thank you so much for sharing this recipe!!

Hi Lindsay, I just made these cupcakes today. Really delicious, moist and fluffy. Thanks for sharing the recipe.

Super moist!! The cupcakes were light, fluffy, and delicious! Will definitely make these again :)

Hey Lindsey I tried one of your other cupcake recipes and for this one I wanted to try replacing the egg with a flax egg. Do you know what the ratio of flax egg to one large egg would be? Or if it would work well?

https://www.youtube.com/watch?v=Nq-JjtWFMiU

This Easy Homemade Vanilla Cupcakes Recipe makes perfectly moist, completely irresistible cupcakes! These light and fluffy cupcakes are topped with creamy vanilla buttercream and topped with sprinkles for the ultimate sweet treat! Recipe: https://www.lifeloveandsugar.com/easy-homemade-vanilla-cupcakes-recipe/

Easy Homemade Vanilla Cupcakes

This Easy Homemade Vanilla Cupcakes Recipe makes perfectly moist, completely irresistible cupcakes! These light and fluffy cupcakes are topped with creamy vanilla buttercream and topped with sprinkles for the ultimate sweet treat.

How do we make this one into a lemon batter? I did the lemon with the egg white but this recipe is the one we really love! Do I just add some lemon zest to batter? 

Super moist and fluffy. The children absolutely loved it. I'll make again and again!!

Vanilla Cupcakes will make you forget about all other cupcakes. 

Perfect Vanilla Cupcakes

c. (2 sticks) butter, softened

c. granulated sugar

tbsp. pure vanilla extract

c. all-purpose flour

cornstarch

baking powder

kosher salt

c. milk

I'm just  a kid and the recipe was so easy :)

I am also a kid and I LOVE to bake!! These cupcakes were great!
it was easy too.

The best cupcakes we’ve ever eaten. After finishing the batter we put in sprinkles to make it confetti cupcakes! It’s an easy recipe for all ages. We were sad to frost them because they were so delicious.

I made these, they were easy to make but mine tasted like corn bread and it was grainy

I Haven't Made This recipe Yet But I would Like to add a note. If Your Cupcakes are a bit Salty add 1/2 Teaspoon Instead Of One And If Its still To salty Add 1/4 A teaspoon. I Hope It Helps :D Also If you Would Like to Replace The Milk With A Vegan Milk (Soy Milk,Cashew Milk,Almond milk.) You Can Definitely Do so! I Hope This helps I Bake a lot so I'm pretty sure this will help :D Any Questions Please Comment below!

I have used this Recipe I don’t know seven times it worked every time it’s my family favorite

I’m looking at all the comments and I don’t know if i should make them or not

These came out super dry and crumbly! So I remade them with avocado oil instead of butter and left out the cornstarch (because I was using pastry flour) and they were perfect. 25 minutes? Mine were done at 15 minutes! And I used an oven thermometer to verify the temp. With oil they were done at about 18 minutes. The oil did not make the cupcakes dense. It made them soft.

It was a good recipe and tasted really good but maybe less egg. My family and I could smell the egg in the cupcake. Overall great recipe.

we melted cotton candy and added it instead of vanilla! great with cream cheese frosting.

Came out WAY too buttery and gross,, tasted weird. I followed the recipe carefully and everything

I rate it a 3 because it was super easy to make but when it came time to eat it they were to salty. I used less amount of kosher salt then it called for and all i could taste was salt. i couldnt enjoy it because  it was to Salty! I knew i should have used regular salt. In my opinion never doing this one again.

I made a cake instead and it was delicious 10/10 recommend

https://streaming.hearstdigitalstudios.com/9299624d-fce1-469a-96aa-87a82a0224a5/video_rover_16x9_1080p_hd_1625838278_77330.mp4

Put the box down and makes these Perfect Vanilla Cupcakes.

The Perfect Vanilla Cupcake

These moist and fluffy vanilla cupcakes are the perfect treat for any occasion! Made with cake flour, buttermilk, and vanilla bean paste, they deliver a rich, tender crumb and are bursting with vanilla flavor. With a simple reverse creaming method and two-step baking process, you&#39;ll get perfectly risen, bakery-quality cupcakes every time.Try my favorite cupcake frosting, Whipped Vanilla Frosting.

Moist and Fluffy Vanilla Cupcakes

cake flour

sugar

½ tsp baking soda

salted butter (softened (unsalted butter works too))

eggs egg

½ tbsp vanilla bean paste (or vanilla extract)

buttermilk (at room temperature)

vegetable oil

Preheat

Preheat your oven to 375°F (190°C). Grease and flour two 12-cup cupcake pans or line them with cupcake liners.

Whisk

In a large mixing bowl or the bowl of a stand mixer, whisk together the cake flour, sugar, baking soda, baking powder, and salt until well combined.

Add the softened butter to the dry ingredients. Mix on medium speed until the mixture resembles fine crumbs.

In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, egg yolk, and vanilla bean paste until smooth.

Gradually

Gradually add half of the wet ingredients to the dry mixture. Beat on medium speed until the batter is lighter in color and smooth (about 1-2 minutes).

Add the remaining wet ingredients and mix until fully incorporated, making sure to scrape down the sides of the bowl.

Divide

Divide the batter evenly between the prepared cupcake liners, filling each about ⅔ full.

Bake

Bake in the preheated oven at 375°F for 5 minutes.

Reduce

After 5 minutes, reduce the oven temperature to 350°F (175°C) and bake for an additional 10-12 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Remove

Remove the cupcakes from the oven and let them cool in the pans for 1-2 minutes. Then transfer the cupcakes to a wire rack to cool completely before frosting.

It was as described - soft, moist, TASTY!!  BTW the actual printed recipe does not indicate to sift dry ingredients together :-)

Tried this today for a kid’s party and absolutely delicious! I reduced the sugar by about 50g and it was still delicious! Love your recipes!

Great recipe! Topped with an ermine frosting. The cupcakes in the silicone pan did sink a tad in the middle &amp; my aluminum individual muffin tins were fine but flat at the top. My daughter did open the oven though. Thank you for sharing!

Omg! These are THE best vanilla cupcakes I have ever made from scratch. The recipes that I've used before have either taste too eggy or the cake was not flavorful enough. 
I tasted the batter before pouring it into the little cups (I know you're not supposed to). It tasted like ice cream! Omg I followed the recipe as close as as I could get. I didn't have any cake flour so I did a substitution using all-purpose flour and arrowroot (I didn't have cornstarch). And for buttermilk, I did the whole milk lemon juice substitute, and it came out phenomenally so I know that when I make this next time with all the proper ingredients, it's going to be even more outstanding. 
The reverse creaming method was also a game changer.
I froze a dozen in hopes saving them for later, but I thaw them out two days later and my children and I devoured them. 😮‍💨

If you haven't tried this recipe yet, please run to the kitchen! And vanilla bean paste? **chef's kiss**

I have been searching for the perfect vanilla cake/cupcake recipe and I've finally found it! I have gone through countless different recipes and haven't found any that work until now! This is honestly the BEST vanilla cake I've ever had, and I'm not even a fan of vanilla. 🙈🤣 Also, I'm never not using vanilla bean paste again! And your vanilla frosting... 😍😍😍 I am so thankful that I've found you! Thank your for sharing your tips, tricks, and recipes with us. You are the best!

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Top 4 homemade vanilla cupcakes recipes from across the web

The most viewed homemade vanilla cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed homemade vanilla cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine