There’s something magical about a perfectly baked vanilla cupcake—soft, fluffy, and bursting with sweet, buttery flavor. This Easy Vanilla Cupcake Recipe delivers just that, with a tender crumb and a golden top that’s irresistible. In just 20 minutes of prep, you’ll have a batch ready to bake, filling your kitchen with the comforting aroma of vanilla and warm butter.
These cupcakes are a dream to bite into—light and airy with a rich, velvety texture that melts in your mouth. Topped with your favorite frosting, they’re the ultimate treat for any occasion. Plus, with a total time of just over an hour, you can whip up these delights without spending all day in the kitchen. Perfectly sweet, delightfully simple, and oh-so-satisfying!
Ingredients for Easy Vanilla Cupcakes and Frosting
- Vanilla Cupcakes:
- ▢ 1 stick (½ cup) unsalted butter, softened at room temperature (tip: ensure it’s soft for easy creaming)
- ▢ ¾ cup granulated sugar
- ▢ 2 large eggs, at room temperature (tip: cold eggs can curdle the batter)
- ▢ 2 teaspoons vanilla extract (use pure vanilla for best flavor)
- ▢ ½ cup buttermilk (substitute: mix ½ cup milk with ½ teaspoon lemon juice or vinegar)
- ▢ 1¼ cups all-purpose flour (spoon and level for accuracy)
- ▢ 1¼ teaspoons baking powder
- ▢ ½ teaspoon baking soda
- ▢ pinch of salt
- Vanilla Buttercream Frosting:
- ▢ 1 cup (2 sticks) unsalted butter, softened at room temperature
- ▢ 4 cups powdered sugar (sifted for smoother frosting)
- ▢ 1 Tablespoon vanilla extract
- ▢ 3 Tablespoons heavy cream (adjust for desired consistency)
Step-by-Step Instructions
- Prep: Preheat the oven to 350°F and line a muffin tin with cupcake liners.
- Cream Butter and Sugar: In a stand mixer, cream the softened butter and granulated sugar on medium-high speed for 2-3 minutes, until light and fluffy.
- Add Eggs and Vanilla: Mix in the eggs, one at a time, on medium speed. Add the vanilla extract and mix until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix Wet and Dry Ingredients: Add a third of the dry mixture to the wet ingredients, followed by half of the buttermilk. Repeat, ending with the dry mixture. Mix just until combined (do not overmix).
- Bake: Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cupcakes cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely.
- Make Frosting: In a stand mixer, beat the softened butter on medium-high speed until smooth and creamy. Add the vanilla extract, then gradually mix in the powdered sugar, 1 cup at a time, on medium speed.
- Adjust Consistency: On low speed, add the heavy cream, 1 tablespoon at a time, until the frosting reaches your desired consistency.
- Beat Frosting: Increase the mixer speed to medium-high and beat the frosting for 2-3 minutes, until light and fluffy.
- Frost Cupcakes: Spread or pipe the frosting onto the fully cooled cupcakes. Serve and enjoy!
Creative Frosting & Topping Ideas
While vanilla buttercream is a classic, you can easily customize your cupcakes with other flavors or toppings. Try adding 1-2 tablespoons of cocoa powder to the frosting for a chocolate twist, or mix in 1-2 teaspoons of lemon zest for a citrusy kick. For a fun finish, sprinkle with edible glitter, rainbow sprinkles, or crushed cookies. Fresh berries or a drizzle of caramel sauce also make delightful additions!
Perfect Pairings: Serving Suggestions
These vanilla cupcakes are versatile and pair well with a variety of beverages. Serve them with a hot cup of coffee for a cozy treat, or pair with iced tea or milk for a refreshing combo. For a dessert platter, arrange them alongside chocolate-dipped strawberries or mini cheesecakes for a crowd-pleasing spread.
Storage Tips for Freshness
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes should be refrigerated and enjoyed within 3 days. To freeze, wrap unfrosted cupcakes tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature before frosting and serving.
Time-Saving Hacks for Busy Bakers
If you’re short on time, use a pre-made frosting or a boxed cake mix as a base, then add your own twist with extra vanilla extract or a splash of buttermilk. For quicker prep, measure all your ingredients ahead of time and use a cookie scoop to evenly portion the batter into the liners.
Common Questions Answered
Can I use milk instead of buttermilk? Yes! Mix ½ cup milk with ½ tablespoon lemon juice or vinegar and let it sit for 5 minutes to create a buttermilk substitute. Can I make these gluten-free? Absolutely! Swap the all-purpose flour for a 1:1 gluten-free flour blend and ensure your baking powder and soda are gluten-free.
Easy Vanilla Cupcake Recipe (from scratch!)
Ingredients
Vanilla Cupcakes
- 1 stick unsalted butter, softened at room temperature
- 3/4 cup granulated sugar
- 2 eggs, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup buttermilk
- 1 1/4 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- pinch of salt
Vanilla Buttercream Frosting
- 1 cup unsalted butter, softened at room temperature
- 4 cups powdered sugar
- 1 Tablespoon vanilla extract
- 3 Tablespoons heavy cream
Instructions
- Prep. Preheat the oven to 350°F and line a muffin tin with cupcake liners.
- Cream. In the bowl of a standup mixer, cream the butter and sugar together on medium-high speed until light and fluffy (about 2-3 minutes).
- Add the eggs and vanilla. Mix in the eggs, one at a time, on medium speed followed by the vanilla extract.
- Combine the dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Put it all together. Mix a third of the dry mixture with the wet ingredients, followed by half of the buttermilk. Repeat until you are out of ingredients, ending with the dry mixture.
- Bake. Spoon the cupcake batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes.
- Cool. Allow the cupcakes to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Vanilla Frosting
- Cream the butter. Beat the butter on medium-high speed until smooth and creamy. On medium speed, mix in the vanilla and then the powdered sugar, 1 cup at a time.
- Adjust the consistency. On low speed, mix in the heavy cream, 1 tablespoon at a time, until you reach the desired consistency.
- Beat. Increase the mixer speed to medium-high speed and beat until light and fluffy.
- Frost. Spread or pipe the frosting over the fully cooled cupcakes.