This classic, easy vanilla cupcake recipe is soft and moist with a distinct vanilla flavor. No complicated ingredients and less than an hour from start to finish! Recipe includes a how-to video!
Why You’ll Love This Vanilla Cupcake Recipe
- Basic ingredients are best: a whole egg, regular all-purpose flour, all butter, and no oil. Buttermilk is as complicated as this ingredient list gets!
- Soft and moist texture with a buttery, distinct vanilla taste. A bit of brown sugar complements the vanilla amazingly and gives these cupcakes an unparalleled flavor.
- Pairs well with any frosting, like chocolate fudge frosting, strawberry frosting, salted caramel frosting, or even fruity pebbles frosting! I include a few more ideas in the recipe notes below 🧁
- Easily doubles if you need to feed a crowd! Or, make this recipe and my chocolate cupcake recipe for a little bit of both flavors.
- Carefully researched and tested. As with all of my recipes, this one went through rigorous trials and taste-testing. Scroll down for a sneak peek of the behind the scenes of one of the recipe testing sessions.
Every good baker needs a good vanilla cupcake recipe. While many people have converted my vanilla cake into cupcakes (and it works great!), I just wanted a dedicated, standalone cupcake for this space.
It took months of working to perfect this recipe, about 8 Google Doc pages full of notes, and multiple test runs past my taste-testers, but we finally nailed it. With its light, moist crumb, a buttery, vanilla-infused flavor, this vanilla cupcake recipe holds its own as one of my favorites many years later!
Today I’m re-sharing this classic with an updated frosting (the winning core recipe remains unchanged–it was perfect as written!). My favorite chocolate frosting still pairs just as nicely, but I’m changing things up with a vanilla bean buttercream today. I can’t wait to hear what you think!
Ingredients
My vanilla cupcake recipe uses all basic ingredients that you probably already have in your pantry:
- Butter. Often when making cupcakes I like to use oil for the best texture and a moist crumb. This vanilla cupcake recipe, however, was carefully crafted to be made with all butter and still be perfectly soft and moist with a light, flavorful texture!
- Sugar. We’re using both granulated and brown sugar today. The brown sugar enriches the flavor and makes the cupcakes more moist. Don’t skip it!
- Flour. I use all-purpose flour and recommend you do the same. You could substitute cake flour, but I actually don’t prefer the results (more on this below!).
- Buttermilk. Buttermilk is another key ingredient that helps makes these vanilla cupcakes tender and flavorful. If you don’t have buttermilk handy, my easy buttermilk substitute can work in a pinch, but real buttermilk is best.
- Vanilla extract. These cupcakes have a great vanilla flavor (but it’s not overpowering). We’re using a generous 1 ½ teaspoons for 12 cupcakes.
SAM’S TIP: Use room temperature ingredients! This helps your ingredients to combine properly when mixing. Ingredients of different temperatures could leave you with an unevenly mixed batter and dense cupcakes. I have a trick to quickly bring eggs to room temperature if you forget to set yours out ahead!
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
Behind the Scenes: Recipe Testing
I rigorously tested many different variations of this vanilla cupcake recipe to make sure it truly was the best it could be. Here are notes on a few of the many versions we tried. Since readers often ask me if they can make changes I thought this would be helpful for those of you interested in substituting oil or cake flour or reducing the sugar, etc.
- Winning recipe: the softest cupcakes with best structure.They maintain their buttery flavor and soft texture well into the next day (and beyond!).
- Oil instead of butter: I expected these cupcakes to be softer and to stay softer, but they weren’t. The flavor also wasn’t as good as the winning recipe. If you were refrigerating the cupcakes, perhaps it would be softer, but I still recommend the winning recipe.
- Cake flour: this version had a tighter crumb and more cottony texture than the version made with all-purpose flour. It also seemed more dry than the others, which I attribute to the way the finer crumb melts on the tongue.
- Less sugar: using 2 tablespoons less brown sugar resulted in more domed, but also more dry cupcakes. It wasn’t worth the flavor or texture sacrifice for higher cupcake tops.
- Reverse creaming method: these tasted good, but they sunk and had a tighter crumb. I was surprised at how well they didn’t do, honestly!
How to Make Vanilla Cupcakes
Make the Cupcake Batter
- Cream the butter and sugars until light and fluffy. This step is critical for the best light and fluffy texture, so don’t be shy about it!
- Stir in the egg and vanilla, making sure both are well incorporated.
- Whisk together the dry ingredients in a separate bowl, then gradually fold in about ¼ of the dry ingredients. Do not use your mixer for this–switch to a spatula!
- Fold in ¼ of the buttermilk until just combined.
- Repeat this process until you’ve added all the flour and buttermilk and your batter is completely combined. Remember, be careful not to over-mix!
- Divide the batter into your cupcake liners, filling ⅔-¾ of the way full. Do not overfill your liners, or you will have a mess on your hands. It’s better to discard any leftover batter versus trying to cram it into the liners.
- Bake until the tops spring back when lightly touched and a toothpick in the center comes out with a few moist crumbs or clean.
SAM’S TIP: Over-mixing when adding the flour and buttermilk will cause your cupcakes to be dense and dry. You don’t want to under-mix (this is just as bad!), but do make sure you aren’t too overzealous either.
Vanilla Bean Buttercream Frosting
- Beat the butter until creamy, then stir in the salt. Gradually add the powdered sugar until completely combined.
- Stir in the vanilla bean paste until incorporated.
- Add the heavy cream as needed until you have a smooth frosting, then beat on high until fluffy.
- Pipe over your completely cooled cupcakes. I use the Ateco 848 tip for this!
SAM’S TIP: If you don’t plan to pipe your frosting as generously as I do here, you can halve the recipe. As written, it makes quite a lot of frosting!
Frequently Asked Questions
Frosted cupcakes will be fine at room temperature for 2 days or refrigerated in an airtight container for up to 5 days, but note that the fridge tends to dry out the cupcakes.
You can also freeze the cupcakes; just make sure to wrap them well and store in an airtight container. If you are trying to freeze frosted cupcakes, you may want to let the frosting firm up in the freezer for 10-15 minutes before wrapping and storing.
Yes! If you need 24 cupcakes instead of 12, feel free to double this recipe. You will need to double all ingredients (including the leavening agents and vanilla extract).
You could, and it’s even the basis for my birthday cake, but my personal preference for a classic layer cake is my vanilla cake recipe. It’s been one of my most popular recipes for years, so I think you will like it just as much as this one!
Note that if you do choose to make this batter into a cake, it’ll make a single 8″ or 9″ round layer, you will want to double the recipe for a two layer cake.
I shared an exclusive vanilla bean frosting recipe in the recipe card below; it’s the frosting shown in the photos and pairs beautifully with the cupcake recipe, letting the vanilla flavor really shine through the whole cupcake-eating experience. However, here are a few other great options:
Strawberry frosting
Cream cheese frosting
Chocolate frosting
Raspberry buttercream
Coffee frosting
Which frosting do you prefer on your vanilla cupcakes–chocolate or vanilla?
Enjoy!
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Vanilla Cupcake Recipe
Ingredients
Cupcakes
- 6 Tablespoons (85 g) unsalted butter softened
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) light brown sugar firmly packed
- 1 large egg room temperature preferred
- 1 ½ teaspoons vanilla extract
- 1 ⅓ cup (167 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon table salt
- ¾ cup (175 ml) buttermilk room temperature preferred
Vanilla Bean Frosting
- 1 cup (226 g) unsalted butter softened
- ¼ teaspoon table salt
- 3 cups (375 g) powdered sugar
- 1 Tablespoon vanilla bean paste
- 1-2 Tablespoons heavy cream as needed
Recommended Equipment
Instructions
- Preheat oven to 350F (175C) and line a 12-count muffin tin with paper liners. Set aside.
- Combine butter and sugars in the bowl of a stand mixer (or in a large bowl — and use an electric hand mixer) and beat very on medium speed until well creamed and light and fluffy.6 Tablespoons (85 g) unsalted butter, ¾ cup (150 g) granulated sugar, ¼ cup (50 g) light brown sugar
- Add egg and vanilla extract and beat well.1 large egg, 1 ½ teaspoons vanilla extract
- In a separate, medium-sized bowl, whisk together flour, baking soda, baking powder, and salt.1 ⅓ cup (167 g) all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon table salt
- Use a spatula (not a mixer!) to gradually fold in about ¼ of the flour mixture until just combined.
- Add about ¼ cup of the buttermilk and use spatula to fold in until just combined.¾ cup (175 ml) buttermilk
- Continue to alternate until flour mixture and buttermilk are completely combined (I add the flour in 4 parts and the buttermilk in 3) — mix until batter is combined but be sure not to over-mix or your cupcakes could end up dense and dry.
- Fill cupcake liners ⅔-¾ of the way full with batter (do not over-fill, if you have any leftover batter discard it) and bake on 350F (175C) for 17-18 minutes or until tops spring back when gently touched and a toothpick inserted in the center comes out with a few moist crumbs or clean.
- Allow cupcakes to cool in pans for 5 minutes before carefully removing to cooling rack to cool completely before frosting.
Vanilla Bean Frosting
- Beat butter with an electric mixer until creamy. Sprinkle salt over butter and stir again to combine.1 cup (226 g) unsalted butter, ¼ teaspoon table salt
- Gradually, about ½ cup at a time, add powdered sugar, waiting until each cup is completely mixed before adding more.3 cups (375 g) powdered sugar
- Stir in vanilla bean paste.1 Tablespoon vanilla bean paste
- With mixer on medium-low speed, add the heavy cream, one tablespoon at a time until you have a smooth consistency. Once ingredients are well incorporated, gradually increase speed to high and beat for about 30 seconds.1-2 Tablespoons heavy cream
- Pipe or spread frosting over cooled cupcakes. Top with sprinkles, if desired. This frosting will be fine at room temperature for 2 days or refrigerated in an airtight container for about a week.
Notes
Doubling the recipe
This recipe doubles well; double all ingredients.Vanilla bean paste
If you can’t get your hands on vanilla bean paste, you can substitute 1 teaspoon of vanilla extract for a classic vanilla frosting.Frosting
This recipe makes enough frosting to generously pile the frosting on each cupcake (as shown in photos). If you want a modest amount of frosting, simply halve the recipe. Note that I previously used my favorite chocolate frosting to decorate these cupcakes instead of vanilla bean buttercream. Feel free to use that recipe if that’s what you prefer, or browse my frosting library for more options like:Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
I originally shared this Vanilla Cupcake Recipe 05/15/2017. Post has been updated and a video added. The recipe remains the same.
Linda
Not sure what happened, I measured everything by weight & ended up with my 1st baking disaster in decades. Cupcake liners were only filled 3/4 full & yet they oozed out all over the cupcake pan, are sunken in the middle & burnt on the bottoms after only 17 min in the oven. I am truly ortple
Sam
Hmmm that’s very odd. If something wasn’t mis-measured I am stumped as to what could have happened. 🙁
Sarah Smith
Hey Sam,
I was wondering if you could half the cupcakes and the frosting to make only 6 cupcakes?
Sam
Hi Sarah! That should work. 🙂
Vee
What’s the best way to store the cupcakes? I wanted to make them a day ahead.
Sam
In an air tight container at room temperature. 🙂
Allie
Could I double this recipe to make twenty four?
Sam
Sure thing! 🙂
Allie
Could I replace the large egg with an extra large egg? Would that affect the recipe in any way?
Sam
Hi Allie! I think that will work fine here. 🙂
Eljay M.
Hi, I just made your vanilla cake and I love it! it’s my go to recipe I use it all the time but I was wondering why does your cupcakes use packed brown sugar but not the cake? do they taste similar to your cake? could I use the cake recipe to make the cupcakes? sorry for all the questions I just want to make sure I do this right.
Sam
Hi Eljay! The cake and cupcakes are just slightly different recipes, which is why one has brown sugar and the other does not. They are going to have slightly different tastes. The cake recipe does have instructions for baking as cupcakes below the recipe. 🙂
Ann Greeley
“Best cupcake ever!!!” from one of my four sons! We all loved them, great recipe. Mine were not as light in color as yours, do you use clear vanilla? Mine was not. I’ll be making these vanilla cupcakes again! Thank you!!
Sam
Wonderful! I’m so happy to hear it was such a success, Ann, thank you for trying my recipe! I did not use clar vanilla.
Laura
Could I freeze the cupcakes?
Sam
Absolutely! 🙂
Cindy
Hi. Great recipe! I noticed that the cupcake papers were oily on the bottom. Any tips to prevent that in the future?
Sam
Hi! Carefully remove the cupcakes from the baking pan within 10 minutes of them coming out of the oven, this should help prevent any moisture forming on the bottom.
Naz
Hi
Can we use yoghurt as a substitute for the egg? And if so how much?
Thanks
Emily @ Sugar Spun Run
Hi Naz! We haven’t tried this, so we can’t say for sure how it would work 🙁
Mehjabeen
Hi i was thinking something your chocolate cupcakes u dont use creaming method so its possible to dp same here as well?
Sam
Creaming is really the best way to make these cupcakes.
Julia
This recipe was WONDERFUL as cupcakes! I made over 200 chocolate and vanilla cupcakes for my grad party using your recipes and everyone LOVED them!! My grandma especially liked the vanilla cupcakes, so I was wondering if this recipe could be baked into a cake for her birthday? Thanks!
Emily @ Sugar Spun Run
Wow, that’s a lot of cupcakes!! We’re so happy they were a hit for you, Julia! You can make our vanilla cake for your grandma 🥰
Dana
Love all your recipes. Can this recipe be doubled?
Emily @ Sugar Spun Run
Thanks so much, Dana! It sure can 😊
Jada
Hi, Do You Have An Link Or Know The Exact Brand/Type Of Cupcake Pan You Purchased For This Recipe?
Thanks
Sam
Hi Jada! This is the cupcake pan that I used in this recipe.
Grace
I love your recipes and this one is no exception! Delicious! My only qualm is the instruction to, if I have any leftover batter, discard it. I’m a thrifty gal, so I made an extra two cupcakes, and they didn’t go to waste! To waist, maybe, but that’s another story… 😀
Please keep up the wonderful recipes! 💕
Emily @ Sugar Spun Run
😂 Too true, Grace! We’re so happy you’re such a fan ❤ Enjoy the cupcakes!
Tracie
I made your chocolate buttercream for the first time. It was amazing and everyone loved it!
Emily @ Sugar Spun Run
Wonderful! We’re so glad it was a hit for you, Tracie!
Elaine
If I wanted to use this as a base for key lime flavor, can I use key lime juice and zest instead of vanilla?
Sam
Hi Elaine! I would probably use my lemon cupcakes and modify that with lime vs the lemon. 🙂