vanilla cupcakes recipe

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

These delicious bunny butt cupcakes are the perfect Easter treat!

Bunny Butt Cupcakes

all-purpose flour (213 grams)

sugar (228 grams)

tsp baking soda (1 grams, heaping)

tsp baking powder (4 grams)

unsalted butter (176 grams, room temp)

tsps vanilla extract (15 milliliters)

sour cream (133 grams)

whole milk (113 grams)

unsalted butter (228 grams,room temp)

confectioners' sugar (463 gramsg)

tbsp whole milk (30 milliliters)

green food coloring

tsp vanilla extract (5 milliliters)

fondant (approximately)

White sanding sugar

pink food coloring

Sift the dry ingredients (including sugar) together in a large bowl.

Mix the wet ingredients together in a medium bowl.

Add the wet to the dry and mix until just combined.&nbsp;

Divide the mixture into cupcake papers.&nbsp;

Bake at 340F for about 20 minutes or until the centers are springy to the touch. Baking time depends on the size of your cupcakes.&nbsp;

For the Cake:

Beat the butter until light and fluffy, add the sugar a cup at a time and beat well. Mix in milk until desired consistency is reached. Add vanilla and green food coloring.&nbsp;

For the Buttercream:

Use a spatula to add a layer of grass to the cupcakes. &nbsp;Transfer the rest of the buttercream to a piping bag fitted with a 133 tip.

Roll fondant into small balls. Wet and roll in sanding sugar.

Press some fondant into a rounded glass or small bowl to form the body.&nbsp;

Roll some fondant out to a thin sheet. Use the back of a piping tip to cut circles for the feet. Roll the circles out a bit to form ovals. Mix the pink food coloring with a small amount of fondant. Roll out and use 2 small round piping tips to create the pads for the feet.&nbsp;

Assemble by brushing a small amount of water where the fondant needs to be joined.&nbsp;

Pipe grass around the edge of the cupcake.&nbsp;Place the bunny.&nbsp;Fill in with the grass tip.&nbsp;

For the Assembly:

These Easter bunny cupcakes might just be the perfect treat for spring. Moist vanilla cupcakes with easy to pipe buttercream grass topped with cute little bunny butts, which are easier than you might think! Aren’t they cute? 

Full Recipe: https://preppykitchen.com/bunny-butt-cupcakes/

When I bake these I use normal cupcake papers then remove them after they’re all baked and cooled and pop them into these more decorative paper cups.  Less, if any, staining and so much easier to calculate the fill amount and bake times. You can also leave those papers on and just plop them in. 
Let me know in the comments if there's a favorite dessert you'd like me to do a tutorial on!

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Easter Bunny 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!!

These 2 bite Mini Vanilla Cupcakes with Vanilla Buttercream Frosting are sweet, petite and absolutely perfect. They are a delicious, fun dessert option for all types of gatherings and celebrations.

Mini Vanilla Cupcakes

all purpose flour

baking powder

sugar

unsalted butter (* at room temperature)

vanilla extract

heavy cream (* or whole milk)

butter (* at room temperature)

Preheat oven to 350°F. Line a mini cupcake pan with mini cupcake liners.

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

In the bowl of an electric mixture, add the butter and sugar and mix until blended.

Add the eggs, then the vanilla. Gradually add the flour mixture, alternating with the heavy cream, until everything is well combined.

Fill each cupcake well about 1/2 to 2/3rds full.

Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Remove from the pan and allow to cool.

Combine the powdered sugar, butter, 2 tablespoons of heavy cream and vanilla extract in a mixing bowl.

Beat with a whisk attachment, on low speed, then medium, until well blended and creamy, adding more heavy cream, if needed.

Top the cooled cupcakes the vanilla buttercream using a piping bag and tips (I used this one), a spatula, or butter knife.

Decorate with sprinkles and/or candy, if desired.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1620393239/mmdpnniyt5twtrh7qv3z.mp4

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