Vanilla cupcakes are light, sweet treats made from butter, sugar, eggs, flour, and vanilla extract, creating a soft, moist texture with a delicate aroma.
I have experience making these cupcakes many times, and I decided to bake them again after watching a bakery show where they prepared classic vanilla desserts.
The rich vanilla flavor and creamy frosting make this recipe special and irresistible. Inspired by that show, I recreated them in my kitchen, adding my touch to achieve bakery-style results.
Now, I will show step by step how I made these homemade vanilla cupcakes from scratch.
About This Vanilla Cupcakes
These vanilla cupcakes have a delicate, soft texture with a sweet, buttery flavor enhanced by pure vanilla extract. Each bite is moist, tender, and lightly golden, creating a comforting and classic taste that appeals to all ages.
The vanilla cupcakes are made with simple ingredients unsalted butter, all-purpose flour, eggs, caster sugar, milk, vegetable oil, baking powder, and a generous amount of vanilla extract.
The frosting adds a creamy, smooth sweetness, made from butter, powdered sugar, milk or cream, vanilla, and a pinch of salt, perfectly complementing the light cake for a delightful treat.
Basic Information Of Vanilla Cupcakes
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Course: Dessert
Calories: 200 kcal
 Cuisine: American
Yield: 8 cupcakes
Kitchen Utensils Needed
- Mixing bowls (2)
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Muffin tray
- Cupcake liners
- Cooling rack
Ingredients
For the Cupcakes:
- ¼ cup unsalted butter, cut into 1.5 cm (½ inch) cubes
- 1 cup plain (all-purpose) flour
- â…› teaspoon salt
- 2 large eggs
- 1¼ teaspoons baking powder
- ½ cup full-fat milk
- ¾ cup caster sugar
- 1½ teaspoons vegetable oil
- 2 teaspoons pure vanilla extract
For the Vanilla Frosting:
- 1 cup unsalted butter, at room temperature
- 4 cups powdered sugar (icing sugar), sifted
- 2–3 tablespoons milk or heavy cream
- 1½ teaspoons vanilla extract
- Pinch of salt
How To Make The Vanilla Cupcakes
1. Start by setting your oven to 180°C (350°F) so it can preheat while you prepare everything else. Line a 12-cup muffin pan with paper cases and put it aside.
2. In a medium-sized bowl, sift together the flour, baking powder, and salt. Give it a quick stir so everything is evenly mixed, then set it aside for later.
3. In a larger mixing bowl, beat the butter and caster sugar together using an electric mixer. Keep mixing until the mixture becomes pale, light, and fluffy. Add the eggs one at a time, making sure each one is fully mixed in before adding the next. Stir in the vanilla extract.
4. Now, combine the two mixtures. Add about half of the dry ingredients into the butter mixture and mix gently. Pour in the milk and vegetable oil, and then add the rest of the dry ingredients. Stir everything together just until its blended be careful not to over mix.
5. Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Bake them in the preheated oven for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for about 5 minutes before moving them to a wire rack to cool completely.
6. To make the frosting, beat the butter in a large bowl until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
7. Add the vanilla extract and a pinch of salt, and then pour in milk or cream a little at a time until the frosting becomes soft, smooth, and fluffy. Once the cupcakes are completely cool, spread or pipe the frosting on top.
Why My Recipe Works
My vanilla cupcakes works because it balances simple, high-quality ingredients with precise techniques to create soft, moist cupcakes.
Beating the butter and sugar until fluffy incorporates air, giving the cake a light texture, while adding the eggs one at a time ensures a smooth batter.
Combining dry and wet ingredients carefully prevents over mixing, which keeps the cupcakes tender. The right amount of milk and vegetable oil adds moisture without weighing the cake down.
The vanilla extract enhances flavor naturally, and the frosting adds creamy sweetness that complements the delicate cake perfectly
How To Serve Vanilla Cupcakes
Vanilla cupcakes are best served at room temperature to enjoy their soft, moist texture and rich flavor. They can be presented on a cake stand, in decorative paper liners, or arranged on a platter for gatherings.
Frosting can be piped with a star tip for a classic look or spread with a spatula for a rustic touch. Adding a light sprinkle of colored sugar, edible glitter, or fresh berries enhances the appearance.
These vanilla cupcakes pair well with tea, coffee, or a cold glass of milk, making them a delightful treat for any time of day.
Tips And Tricks
1. Using butter, eggs, and milk at room temperature allows them to blend smoothly, creating a lighter, fluffier batter that rises evenly in the oven. Cold ingredients can cause the batter to curdle and result in dense cupcakes.
2. Spoon the flour into your measuring cup and level it with a knife. Scooping directly can compress the flour, leading to heavy, dry cupcakes.
3. Mix the batter just until ingredients are combined. Over mixing develops gluten, which can make cupcakes tough instead of soft and tender.
4. Use pure vanilla extract for a richer aroma and authentic flavor. Cheap substitutes may taste artificial and weaken the classic vanilla taste.
5. Fill each liner about two-thirds full to ensure consistent baking. Too little batter can cause flat cupcakes, while too much can overflow.
6. Let cupcakes cool completely on a wire rack. Frosting warm cupcakes causes it to melt or slide off, and the texture of the cake can become gummy.
Storage Tips For Vanilla Cupcakes
Store cooled vanilla cupcakes in an airtight container at room temperature for up to 2 days to maintain freshness and softness.
For longer storage, refrigerate for up to 5 days, but bring them to room temperature before serving to restore their texture. Frosted cupcakes should be kept in a container with enough space so the frosting doesn’t get squished.
For extended storage, wrap unfrosted cupcakes tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator or for a few hours at room temperature before frosting and serving.
Frequently Asked Questions
1. Can I use cake mix instead of making the batter from scratch?
Yes, you can use cake mix for a quicker alternative. Simply follow the instructions on the box, but feel free to add extra vanilla extract for a richer flavor.
2. Can I freeze cupcakes with frosting?
While it’s best to freeze cupcakes without frosting, you can freeze frosted cupcakes if needed. Just place them in an airtight container and freeze for up to 2 months. Thaw them at room temperature before serving.
3. How do I make my cupcakes fluffier?
To achieve fluffier cupcakes, make sure your baking powder is fresh and avoid overmixing the batter. Also, using room temperature ingredients like butter and eggs helps create a smoother, airier batter.
4. Can I use dairy-free substitutes for the ingredients?
Yes, you can substitute dairy-free options like almond milk, coconut oil, or dairy-free butter to make these cupcakes dairy-free. Just ensure that the substitutions are in similar quantities to the original ingredients.
5. How can I make my frosting less sweet?
If you find the buttercream too sweet, try reducing the amount of powdered sugar or adding a pinch of salt. You can also use less frosting on each cupcake to balance the sweetness.
Final Thoughts
This vanilla cupcake recipe is truly delicious and always a favorite, bringing joy to everyone who tastes it. I make it every time I want to serve something special, and each baking session is a delightful experience.
The vanilla cupcakes turn out soft, moist, and full of rich vanilla flavor, while the creamy frosting adds the perfect finishing touch.
I am sharing my easy step-by-step method so anyone can recreate these treats at home without hassle. I hope this recipe inspires you to bake and enjoy these classic, irresistible cupcakes just as much as I do.
More Delicious Vanilla Cakes You’ll Love
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Vanilla Cake With Lemon Curd – Sweet Meets Zesty
Vanilla Cake In A Mug Recipe No Egg – Very Easy Delight
Vanilla Bourbon Cake || Easy Make
Vanilla And Strawberry Cake Recipe – Most Delicious
Vanilla Cupcakes
Equipment
- Mixing bowls (2)
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Muffin tray
- Cupcake liners
- Cooling rack
Ingredients Â
For the Cupcakes:
- ¼ cup unsalted butter cut into 1.5 cm (½ inch) cubes
- 1 cup plain all-purpose flour
- â…› teaspoon salt
- 2 large eggs
- 1¼ teaspoons baking powder
- ½ cup full-fat milk
- ¾ cup caster sugar
- 1½ teaspoons vegetable oil
- 2 teaspoons pure vanilla extract
For the Vanilla Frosting:
- 1 cup unsalted butter at room temperature
- 4 cups powdered sugar icing sugar, sifted
- 2 –3 tablespoons milk or heavy cream
- 1½ teaspoons vanilla extract
- Pinch of salt
InstructionsÂ
- Start by setting your oven to 180°C (350°F) so it can preheat while you prepare everything else. Line a 12-cup muffin pan with paper cases and put it aside.
- In a medium-sized bowl, sift together the flour, baking powder, and salt. Give it a quick stir so everything is evenly mixed, then set it aside for later.
- In a larger mixing bowl, beat the butter and caster sugar together using an electric mixer. Keep mixing until the mixture becomes pale, light, and fluffy. Add the eggs one at a time, making sure each one is fully mixed in before adding the next. Stir in the vanilla extract.
- Now, combine the two mixtures. Add about half of the dry ingredients into the butter mixture and mix gently. Pour in the milk and vegetable oil, and then add the rest of the dry ingredients. Stir everything together just until its blended be careful not to over mix.
- Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Bake them in the preheated oven for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for about 5 minutes before moving them to a wire rack to cool completely.
- To make the frosting, beat the butter in a large bowl until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
- Add the vanilla extract and a pinch of salt, and then pour in milk or cream a little at a time until the frosting becomes soft, smooth, and fluffy. Once the cupcakes are completely cool, spread or pipe the frosting on top.