Easy Homemade Vanilla Cupcakes Recipe

Introduction

These easy homemade vanilla cupcakes are soft, moist, and bursting with classic vanilla flavor. Perfect for any occasion, they come topped with a creamy vanilla buttercream frosting that’s simple to make and utterly delicious.

Ingredients

• 1 1/4 cups (163g) all-purpose flour (measured correctly)
• 1 1/4 tsp baking powder
• 1/4 tsp salt
• 6 tbsp (84g) unsalted butter, room temperature
• 3/4 cup (155g) sugar
• 2 tbsp (30ml) vegetable oil
• 1 1/2 tsp vanilla extract
• 2 large eggs
• 1/2 cup plus 2 tbsp (150ml) milk
• 1 cup (224g) unsalted butter, room temperature (for frosting)
• 4 cups (460g) powdered sugar
• 1 ½ tsp vanilla extract (for frosting)
• 2-3 tbsp (30-45ml) water or milk (for frosting)
• Pinch or two of salt (for frosting)

Instructions

1. Step 1: Preheat the oven to 350°F (176°C) and line a cupcake pan with cupcake liners.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Step 3: In a large mixing bowl, beat the butter, sugar, vegetable oil, and vanilla extract together until light and fluffy, about 2 to 3 minutes. Take your time to cream well.
4. Step 4: Add the eggs one at a time, beating until mostly combined after each addition. Scrape down the sides of the bowl to ensure even mixing.
5. Step 5: Add half of the dry ingredients to the batter and mix until mostly combined.
6. Step 6: Slowly pour in the milk while mixing until fully incorporated. The batter may look a little curdled at this stage, which is normal.
7. Step 7: Add the remaining dry ingredients and mix until smooth and well combined. Avoid overmixing. Scrape down the sides as needed.
8. Step 8: Fill each cupcake liner about three-quarters full with batter. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Remove cupcakes from the oven and transfer to a cooling rack to cool completely before frosting.
10. Step 10: For the frosting, beat the butter in a large bowl until smooth.
11. Step 11: Gradually add about half of the powdered sugar and mix until smooth and combined.
12. Step 12: Add vanilla extract, salt, and 1 to 2 tablespoons of water or milk. Mix well to combine.
13. Step 13: Add the remaining powdered sugar and beat until the frosting is smooth and creamy. Adjust consistency with additional milk or water as desired.
14. Step 14: Pipe or spread the frosting over the cooled cupcakes. Use a piping tip if you like a decorative finish.

Tips & Variations

• For extra moist cupcakes, substitute buttermilk for the regular milk at a 1:1 ratio.
• To enhance flavor, add a teaspoon of almond extract along with the vanilla in the batter.
• If you prefer, swap vegetable oil for melted coconut oil for a subtle tropical note.
• Use gel food coloring in the frosting to create vibrant cupcake designs for parties.
• Make mini cupcakes by reducing baking time to about 10-12 minutes.

Storage

Store the cupcakes in an airtight container at room temperature for 2–3 days to keep them fresh and moist. If your kitchen is warm, refrigerate them but bring to room temperature before serving to enjoy the best flavor and texture. Frosted cupcakes can also be frozen for up to 1 month; thaw overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter, but reduce or omit any additional salt in the recipe to avoid oversalting.

How do I prevent my cupcakes from sinking in the middle?

Make sure to measure ingredients accurately, avoid overmixing the batter, and bake at the correct temperature. Also, don’t open the oven door during baking as this can cause temperature fluctuations.

Easy Homemade Vanilla Cupcakes Recipe

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★★★★★

4.9 from 125 reviews

This easy homemade vanilla cupcakes recipe features moist and fluffy cupcakes with a classic vanilla buttercream frosting. Perfect for any occasion, these cupcakes are simple to prepare and bake, delivering a deliciously sweet treat that everyone will love.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 15-18 minutes
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cupcake Batter

• 1 1/4 cups (163g) all-purpose flour
• 1 1/4 tsp baking powder
• 1/4 tsp salt
• 6 tbsp (84g) unsalted butter, room temperature
• 3/4 cup (155g) sugar
• 2 tbsp (30ml) vegetable oil
• 1 1/2 tsp vanilla extract
• 2 large eggs
• 1/2 cup plus 2 tbsp (150ml) milk

Vanilla Buttercream Frosting

• 1 cup (224g) unsalted butter, room temperature
• 4 cups (460g) powdered sugar
• 1 ½ tsp vanilla extract
• 2–3 tbsp (30-45ml) water or milk
• Pinch or two of salt

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners to ensure even baking and easy cleanup.
2. Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, and salt. Set aside for later use.
3. Cream Butter and Sugar: In a large mixing bowl, beat together the unsalted butter, sugar, vegetable oil, and vanilla extract until the mixture is light in color and fluffy, about 2-3 minutes. This step is crucial for a tender and airy cupcake.
4. Add Eggs: Add the eggs one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl as needed to ensure all ingredients integrate well.
5. Incorporate Dry Ingredients: Add half of the dry flour mixture to the batter and mix until mostly combined.
6. Add Milk: Gradually add the milk to the batter, mixing until fully combined. The batter may appear curdled, which is normal.
7. Add Remaining Dry Ingredients: Add the rest of the flour mixture and mix gently until smooth, avoiding over mixing to keep the cupcakes light.
8. Fill Cupcake Liners: Fill each cupcake liner about 3/4 full with batter.
9. Bake: Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean, indicating the cupcakes are done.
10. Cool: Remove the cupcakes from the oven and transfer them to a wire rack to cool completely before frosting.
11. Make Frosting: Beat the butter in a large bowl until smooth. Gradually add half of the powdered sugar, mixing until well combined and smooth.
12. Add Flavor and Liquid: Stir in the vanilla extract, salt, and 1-2 tablespoons of water or milk. Mix until smooth.
13. Finish Frosting: Add the remaining powdered sugar and mix until smooth. Adjust the consistency with additional water or milk as needed.
14. Decorate Cupcakes: Pipe the frosting onto the cooled cupcakes using your preferred piping tip, such as Ateco tip 844 for a professional look.
15. Storage: Store the frosted cupcakes covered at room temperature for 2-3 days to keep them fresh and moist.

Notes

• Do not over mix the batter to avoid dense cupcakes.
• The batter may look curdled after adding milk; this is normal and does not affect the final texture.
• Ensure the butter is at room temperature for easier creaming and smoother frosting.
• If the frosting is too thick, add more milk or water one teaspoon at a time until reaching the desired consistency.
• Cupcakes are best consumed within 2-3 days when stored properly.

Keywords: vanilla cupcakes, homemade cupcakes, vanilla buttercream, easy cupcakes, classic cupcakes recipe