This homemade vanilla cupcakes recipe makes perfectly moist, completely irresistible cupcakes! These light and fluffy cupcakes are topped with creamy vanilla buttercream and sprinkles for the ultimate sweet treat.
These homemade vanilla cupcakes are a certified mood-booster. They’re buttery, fluffy, and topped with silky-smooth vanilla buttercream that hits all the right notes. Pour a cold glass of milk or a hot cup of coffee, then dig into one of these cupcakes for complete vanilla bliss.
Vanilla cupcakes may seem a little too “classic,” but honestly, sometimes that’s just what you need. You can make these cupcakes casual or dress them up with sprinkles (or make homemade funfetti cupcakes), so they’re a great treat to make for everything from birthday parties to lazy Saturday afternoons when you’re craving something sweet. I truly can’t say enough good things about these cupcakes! I also have my all-time favorite homemade chocolate cupcakes that you can make, too.
What Makes These Homemade Cupcakes Different From My Other Vanilla Cupcake Recipes?
If you’re familiar with my recipes, you know that this is not the first time I’ve shared a version of vanilla cupcakes. I’ve spent countless hours making many, many cupcakes and taste-testing them, too (a sacrifice, I know, but someone has to do it). But my quest for the best vanilla cupcakes for every preference has paid off. And this recipe is absolutely classic. So, how are they different?
- Back to basics. Unlike this version, this fluffy vanilla cupcake recipe is made without sour cream. And unlike white cupcakes, this recipe uses whole eggs instead of only egg whites, so they’re more velvety in texture.
- Butter-based instead of oil. Even though I love my oil-based moist vanilla cupcakes, you’ll notice that butter gives these vanilla cupcakes a richer flavor. I still include just a little bit of oil to help with moisture.
- Extra fluffy. I make these classic cupcakes using a tried-and-true creaming method based on my vanilla layer cake recipe. It creates lighter, fluffier cupcakes. I love how the combination of soft and buttery vanilla cupcakes with creamy vanilla frosting just melts in your mouth.
Cupcake Ingredients
These fluffy vanilla cupcakes use basic ingredients that you most likely have in your pantry already. See the recipe card below for the exact measurements.
- All-purpose flour – Measured correctly using a kitchen scale or the spoon and level method to avoid overmeasuring.
- Baking powder – Make sure that your leavening is as fresh as possible. If it’s been open for a while or if it’s past its expiration date, your cupcakes won’t rise properly.
- Butter – I like to bake with unsalted butter and add salt separately. If you’re using salted butter, I’d suggest adding half the amount of salt given in the recipe.
- Sugar – Granulated white sugar is best here.
- Vegetable oil – Even though this is a butter-based recipe, I like to add a couple tablespoons of vegetable or canola oil. It makes the overall crumb more tender.
- Vanilla extract – Please use real vanilla extract and not imitation vanilla. You’ll taste the difference!
- Eggs and milk – Bring these ingredients to room temperature. This way, they blend more smoothly into the batter and the cupcakes bake more evenly.
How to Make Homemade Vanilla Cupcakes
Basically, this homemade cupcake recipe is the result of everything I’ve learned over years of making vanilla cupcakes and cakes, all wrapped up in one simple recipe.
- First, prepare the dry ingredients. To start, preheat your oven to 350°F and insert liners into your cupcake pan. In a medium-sized bowl, combine flour, baking powder, and salt.
In a separate bowl, cream the butter, sugar, oil and vanilla extract until light and fluffy.
Add the eggs next, one at a time, mixing after each addition.
Add half the dry ingredients to the batter, and slowly add the milk. The batter may look a bit curdled, but that’s OK.
Add the rest of the dry ingredients, scraping the sides of the bowl. Mix until smooth. Do not overmix.
Fill the cupcake liners 3/4 of the way full.
Bake at 350ºF for 15-18 minutes, or until a toothpick comes out clean. Cool before frosting.
Vanilla Buttercream for Cupcakes
This creamy vanilla buttercream frosting is super easy to make in one bowl.
- Cream the butter and sugar. Start by adding butter to a large mixing bowl and beat until smooth. Add half of the powdered sugar and mix until it’s smooth and well combined.
- Add milk (or water). Next, add the salt and 1-2 tablespoons of milk or water. Mix again until well combined. Then, add in your remaining powdered sugar and mix until smooth. You can add more milk or water to alter the consistency if you’d like.
- Pipe the frosting. Pipe or spread your frosting onto your cupcakes, decorate to your liking, and enjoy! See my in-depth tutorial on how to frost cupcakes, and check out the Decorating section below for more suggestions.
Scale the Recipe
You may have noticed that these cupcakes are loaded with frosting. That’s because I made one and a half times the frosting called for in the recipe. My opinion is that you can never have too much frosting, especially when it comes to this particular vanilla buttercream. If you follow the recipe for these cupcakes, you’ll end up with less frosting than what’s pictured, but still enough to frost all of the cupcakes.
Tips for the Best Homemade Cupcakes
- Make sure to cream the butter, sugar, oil and vanilla completely. This ensures that the cupcakes turn out fluffy and that they’re not too dense.
- Measure your flour correctly. Dry cupcakes are often the result of overmeasured flour. Measure using a digital kitchen scale if you have one. If not, spoon the flour from the bag into your measuring cup. Then, level off the cup. Don’t scoop directly from the bag, or you’ll pack down the flour and end up with too much.
- It’s a good idea to add a bit more milk or water if your frosting comes out too thick. Do this a little at a time to avoid thinning it out too much. See how to get the right consistency.
- Let your cupcakes cool completely before you frost them. If you don’t, the buttercream will melt and all your pretty piping will be ruined. You want the frosting to stay smooth and velvety.
Decorating Vanilla Cupcakes
It’s not hard to make these cupcakes picture-perfect. But there are tons of easy ways to dress them up and make them even prettier!
- Sprinkles: Add your favorite festive sprinkles to make these cupcakes a beautiful party treat.
- Fruit: Top them with a slice of strawberry, a few blueberries, or any other fruit of your choice.
- Oreos: Garnish these cupcakes with an Oreo cookie or sprinkle them with crushed Oreos!
- Candy: Make these cupcakes even sweeter by adding your favorite pieces of candy.
- Pretzels: Turn these cupcakes into a sweet and salty treat by adding crushed pretzels or mini pretzels.
If you’re sprinkling a topping on the cupcakes, make sure to do it right after you pipe your frosting. This way, your sprinkles or crushed Oreos will stick perfectly!
More Frosting Options for Vanilla Cupcakes
If you’d prefer to decorate with another flavor of frosting, I love these cupcakes topped with chocolate frosting, brown butter buttercream, or this homemade strawberry frosting.
How to Store Frosted Cupcakes
- Store airtight. If your cupcakes somehow last longer than one day, place them into an airtight container, and they’ll stay good for up to 3 days in the fridge or at room temperature.
- Freeze the unfrosted cupcakes. You can freeze the vanilla cupcakes before they are frosted. Cover each cupcake in plastic wrap, then place them in an airtight covered container or freezer-safe Ziploc bag. They’ll keep in the freezer for 2 months. Just make sure to thaw them in the fridge before serving.
- Make the frosting ahead. The frosting by itself will last 3-5 days if covered and refrigerated. Just scoop it into an airtight container and close it securely before placing it in the fridge. When you want to use it, bring it back to room temperature, stir it until smooth, and use it like you normally would.
More Homemade Cupcake Recipes
Homemade Vanilla Cupcakes Recipe
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Ingredients
Vanilla Cupcakes
- 1 ¼ cups (163g) all-purpose flour (measured correctly)
- 1 ¼ teaspoons baking powder
- ¼ teaspoon salt
- 6 tablespoons (84g) unsalted butter (room temperature)
- ¾ cup (155g) sugar
- 2 tablespoons (30ml) vegetable oil
- 1 ½ teaspoons vanilla extract
- 2 large eggs
- ½ cup plus 2 tbsp (150ml) milk
Vanilla Buttercream Frosting
- 1 cup (224g) unsalted butter (room temperature)
- 4 cups (460g) powdered sugar
- 1 ½ teaspoons vanilla extract
- 2-3 tablespoons (30-45ml) water or milk
- Pinch or two of salt
Instructions
Vanilla Cupcakes
- 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 2-3 minutes. Do not skimp on the creaming time.
- Now it’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 Buttercream Frosting
- 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.
Video
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
SO GOOD, MOIST, FLUFFY!! Made these for my son’s party and everyone loved them!! Used avocado oil for the vegetable oil
Awesome! So glad to hear that! Thanks for sharing that avocado oil worked well. 🙂
What is the serving size amount for nutrition and calories? It’s blank on the recipe section. Love this recipe!
It’s for one cupcake. I’ve updated the serving size. Thanks!
Can I double this recipe without any changes?
Yes, you can find those measurements in my vanilla cake (which is the same, but doubled for a cake).
I wish this recipe came out fluffy and delicious. I followed the recipe exactly and going all in and making a large batch to make 60+ cupcakes, they turned out not so good. They were dense and not great. They were like corn bread texture. I had to go back to the store and buy more ingredients to make another 60 and they were fine. Bummed that something didnt go right and lots of wasted ingredients.
This recipe is great I would totally recommend this!!!
hi loved making these but can i turn this into a victoria sponge cake
I’m glad you enjoyed them! Sure, you can use it for a cake. I have it as a vanilla cake recipe, as well.
Do I need to change anything if I’m making mini cupcakes instead of regular size?
Nope, just the bake time. I’d say 8-10 minutes.
I want to make these for a party, how long are they good for? any advice on how to keep them fresh?
They should be good for 3-4 days. As for freshness, I often leave them at room temperature (if unfrosted), since I think refrigerating them can dry them out. But if you are frosting them, they’d need to be refrigerated after up to 48 hours, because of the buttercream.
I’ve made these cupcakes before and everyone loved them. Would it work if I doubled the recipe?
I’m so glad to hear that! Yes, you could double the recipe. I do that when I make it as a three layer vanilla cake.
I made these for a baby shower and they were so good! My husband and son loved them too.
I’m so glad to hear that!
How many cupcakes does this recipe make?
12-14 cupcakes
I love all of your recipe so much. as kids I love baking for my family love all of those things the recipe.
I’m glad you enjoy them!
These were absolutely fantastic!!
I’m so glad to hear that!
I love this recipe so much!
I’m so glad to hear that!
Hi! I was wondering you think using bobs mill egg replacer would work well for this recipe?
I haven’t really worked with egg replacements, so I’m not sure.
When I made them they tasted so good and my family loved it so much and I am going to make them again
I’m so glad they were a hit!
This was my first attempt making cupcakes and icing from scratch and they turned out amazing!
I’m so glad to hear that!