By Easy Vanilla Cupcake recipe from scratch – Who doesn’t love homemade light and fluffy Vanilla cupcakes? Especially when it’s homemade!
These vanilla cupcakes are moist, fluffy, and delicious, making them the perfect base for all sorts of mix-ins and frostings. They are just as tasty plain as they are frosted with buttercream or ganache.
VANILLA CUPCAKES FROM SCRATCH
These vanilla cupcakes are super easy to make. They are light, with a soft tender crumb and they are so delicious. These are topped with this easy, rich, and creamy Vanilla Buttercream frosting.
I love easy recipes, however, I’m always very critical of recipes that seem simple but turn out horrible. Here is my approach to baking especially cakes, it has to be easy, tasty, and adaptable. If these three factors are missing then count me out. This recipe is a very easy one but it meets up to my standard of a good cake.
THE EASIEST AND BEST VANILLA CUPCAKE RECIPE
Most people think of box mixes when they think of making cupcakes; however, nothing beats the real thing, especially if you follow this easy-to-follow recipe.
In this guide, I’ll show you how to make the perfect batch of vanilla cupcakes from scratch using my tried-and-true recipe and step-by-step instructions.
So whether you are hosting a family gathering or just want something sweet to satisfy your sweet tooth, these delightful treats are sure to delight the senses and keep the cupcake lovers happy with their light crumb and flavorful vanilla taste.
Also, be sure to check out our tips on how to make the perfect batch of vanilla cupcakes, and don’t forget to try them topped with Coconut Whipped Cream – Diary-free, whipped cream, or my vanilla buttercream icing!
WHY MAKE YOUR OWN CUPCAKES?
The benefits of baking your own cupcakes include knowing what ingredients are going into them and the ability to customize the recipe and flavors to your liking. Best of all, making cupcakes at home can save you money and unknown additives that come with store-bought cakes. For the perfect batch of vanilla cupcakes, follow the steps below.
INGREDIENTS FOR MAKING VANILLA CUPCAKES
- all-purpose flour
- baking powder
- sugar
- Vanilla extract
- salt
- Eggs
- milk
- butter
HOW TO MAKE CUPCAKES
This easy vanilla cupcakes recipe keeps things simple with readily available ingredients so that you can create your own masterpiece in no time! Follow this easy recipe, and you will be whipping up delicious cupcakes in no time!
- Step 1: Measure Ingredients – Before you begin baking, it’s important to measure out all your ingredients. First, measure out all the dry ingredients (flour, salt, baking soda) in one bowl, then measure out wet ingredients (milk, butter) in another bowl.
- Step 2: Combine both the wet and dry ingredients and mix well until the batter is smooth. However, try not to overmix; otherwise, the resulting cake will be dense.
- Step 3: Divide the batter into a set of non-stick 12-cup muffin pans or line with paper cupcake liners.
- Step 4: Bake your cupcakes until they are firm when pressed lightly on top or until a toothpick inserted into a cupcake comes out clean. About 18 to 2 minutes.
This recipe yields 12 vanilla cupcakes, so feel free to halve or double it as needed.
Some of our other favorite cake recipes:
- Chocolate Marble Cake
- Plantain Cake
- Classic Pound Cake
- Easy Moist Carrot Cake
- Easy Vanilla CupCake
- Lemon Yogurt Cake
- Red Velvet Cake
I know some cake recipes are created to have more of a dense texture like the Queen cakes but that is not the case for the vanilla cupcake. It has to be moist with delicate crumbs almost like the pound cake but a bit lighter.
Vanilla cupcakes can be eaten as they are because they are simply good! However, since I made these specifically for my birthday, I decided to make an easy buttercream frosting. The video for the frosting can also be found here.
You can buy some of the tools and utensils I used in this recipe
- Measuring Cups and Spoons
- Mixing Bowls
- Baking Powder – This baking powder is Aluminium free. That’s why I love it so much
- Muffin Pan
- Muffin Pan Liner
- Hand-held electric mixer
This post contains affiliate links. For more information, check out my disclosure
WHAT OVEN TEMPERATURE SHOULD I BAKE CUPCAKES?
I like to bake these cupcakes at 350F
HOW LONG TO BAKE CUPCAKES?
These vanilla cupcakes bake up pretty fast. It takes about 20 minutes in a 350F preheated oven.
IMPORTANT TIPS ON HOW TO MAKE PERFECT VANILLA CUPCAKES
- Creaming together the butter and sugar is very important. You need to beat the butter and sugar until the mixture lightens in color. This step is often rushed through because many think it is a waste of time. When you cream the butter and sugar, you’re actually adding air to the mixture, and this will help your cake bake up lighter and fluffier. If this step is rushed through you will end up with a dense Cake.
- Each time an Egg is added to your creamed butter and sugar mixture, make sure that it’s fully incorporated before you add the next. (If the cream appears to curdle after you add an egg it means the cream is not yet homogenous. Beat a bit more until you get a consistent texture throughout the mixture. Room-temperature eggs work best for this.
- After you mix the wet and dry ingredients, stop mixing the batter as soon as it starts to come together. Mixing your cake batter too long can cause it to develop excess gluten and make your resulting cake tough.
ADDITIONAL NOTES:
- Have all your ingredients at room temperature when making this cake. It helps to yield a better texture of Cake.
- Be sure to measure your ingredients accurately, otherwise, the cake will not rise or set well.
- Please try not to over cream your sugar and butter otherwise the cream will be too soft which in turn will result in a coarse crumb cake.
- Once you add the flour to the cream, it’s very important to be gentle with whisking. A few seconds is enough for each addition. Overwhisking the cake batter will result in a dense cake!
- Line the muffin pan with Cupcake liners, it helps the cake come out easily from the pan, reduces your clean up and on a lighter note, it makes the cake prettier!
- Cupcakes are best eaten on the day they are made but if you really have to store them, put them in an airtight container and refrigerate for about 2 days. Freeze them for up to 3 to 6 months. This applies only to unfrosted cupcakes.
- Frosted cakes should be refrigerated the same day.
**These cupcakes recipe yields 12 cupcakes. If you need more or fewer cupcakes, you can easily you can do a little math to divide or multiply the recipe.
So here we go. If you are looking for a Vanilla cupcake recipe that is fast, easy, and simply delicious, this is a good one! Enjoy!!
Want a fun twist on cupcakes? Try these Honey Popcorn Cupcakes.
EASY VANILLA CUPCAKE RECIPE FROM SCRATCH
Ingredients
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ⅔ cup sugar
- 1 tsp Vanilla extract
- ¼ tsp salt
- 3 large Eggs room temperature
- ¼ cup milk
- ½ cup unsalted butter
Instructions
- Combine the flour, baking powder, and salt together in a bowl whisk, and set aside.
- In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. (About 4 to 5 minutes).
- Add the eggs, one at a time, beating well after each addition.
- Set the mixer on a low speed and add half of the flour mixture. Beat until fully incorporated (few seconds). Add the milk and beat again till fully incorporated. Finally, whisk in the remaining half of the flour.
- Add the Vanilla extract and whisk. Be careful not to overwhip at this point. Please read ''note 4'' on this.
- Divide the batter evenly into the prepared muffin pan and bake at 350°F for 18 to 20 minutes or till a tester inserted into the middle of the cake comes out clean.
Nutrition
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If you make this, Vanilla Cupcake, I’d love to see pictures of your creations on Instagram and Facebook. #cheflolaskitchen
Hi Chef Lola. Can we make use of margarine in the absence of butter?
Can I install your app
Yes. We also have a cook book that you can purchase.
Chef Lola thank you so much for this recipe….
Chef Lola, thanks so much for this recipe!
I’ve been looking for a good, basic recipe for my first attempt at cupcakes from scratch. I’m my mother’s child so I added some rum and almond essences and increased the butter by 2 tbsp – they were perfect! Next time I’ll add your frosting.
BTW thank goodness there were only 12 otherwise I would be in a cupcake coma right now…LOL
I am glad that you find it useful.
Metric measurements of baking powder shows 5.5 tsp !!! Instead f gms …. Hope u can do somethin abt t n hence bringin to ur notice
Thank you for bringing this to my notice Bhagya. I have updated the recipe.
Hi Lola,I did it afraid yesterday. I baked my cakes.
Good morning Chef Lola. Thanks for sharing this recipe. If I may ask, can use margarine in place of butter and also evaporated milk? Will like to know ASAP. Thank you 😊
Hi Iretioluwa, I wouldn’t recommend using margarine. Evaporated milk is okay.
Seems so straight to the point.. Making this shouldn’t be difficult. Hope to try this soon.
Thank you.
Btw,does 1.5 cups of flour mean 1 and a half cups please?
Hi Joy, yes 1.5 is one and a half.
Thank you so much for the recipe. One of the best 💗
You are welcome Mercy 🙂
Hello Lola, I tried out your recipe and everyone loved it. I wanted to make sugar free cupcakes for my grandmother, I was wondering how I can do that.
This is inspiring, thank you so much
Hi lola.
Love this recipe so much.
Thanks🥰😍
Happy New Year ma’am
I was wondering if I could bake this in a cake pan instead of muffins pans.
I will appreciate if you reply soonest. I want to try this recipe very soon. Thanks
Apologies for the late response, this recipe is well suited for cupcakes. You can try this vanilla pound cake instead (can also be made in cake pans) – https://cheflolaskitchen.com/pound-cake-recipe/
Hi chef Lola, please what milk do you use in Baking ??
I use whole milk and I always state otherwise if I use any other type of milk.
Sorry what if you don’t have unsalted butter can you use salted butter
Yes you can
I baked these today with my 7 year old twins, along with your vanilla buttercream! They turned out great and was simple enough that they could really help. Next time I will double the buttercream recipe, because my helpers ate a lot before they made it to the cupcakes!
Thanks for this recipe just tried these out today and they are 👌🏾
Hi there!
Can I use half and half instead of milk in this recipe?
Thank you! 🙂
Hi Lola. Thanks for your tip in adding palm oil and vegetable oil for moin moin but i digress. In this coronavirus era i have everything except milk can i substitute it with water or is this a no no?
Hi Busola, I have not tried using water for this cake recipe before and I honestly don’t know how it will turn out but my best guess is that it will not be as rich in taste as it would if you use milk.
Made my cup cakes tdy but got more than 12pcs. I used same recipe. Thank you for sharing. Will send u pics via Instagram.
Pls can u convert the flour, sugar, butter and milk to grams and kilograms and ml/cl
hi Lola is it okay to use salted butter instead of unsalted butter.
Whichever one you choose to use will work perfectly well. However, you will need to add salt together with your dry ingredients if you choose to use unsalted butter.
lola am using a scale please can you convert those measurement to gram? thanks
Just click on the metric below the measurements. It will convert the measurements to grams
It was an easy recipie. I already had most of the ingredients so I didn’t need to shop much.
Glad you found it easy Zoya … I really appreciate the feedback ❤️
Wow!!! These cupcakes taste soooo good!!!
Woah what a great compliment, I’m so pleased you loved it! … I really appreciate the feedback ❤️
hi Lola, I love ur cooking,I just started watching ur YouTube videos on it. am just learning how to bake,still a fresher!.I have a question. how do I set my oven when baking a cake? mine always gets burnt. my oven is the type that has a setting on the body which shows u whether u are to bake with the heat coming from up alone,down alone,up and sideways..pls wch should I bake my cake with?
Thanks for the recipe, pls can I substitute vanilla extract.
Yes, you can…you can use Lemon extract, almond extract, and the likes.
One of the best cupcakes I ever tasted! Thanks for the delicious recipe! I added 5 Wild Orange Doterra essential oil drops to the batter and Oh My!!!! Everyone LOVED this cupcakes!!!
Hi. Pls what is d different between using an unsalted butter n salted butter in baking? Which one is more preferable
You said to be sure not to over mix. Is it better to hand mix instead of using a mixer? Or, just be careful and mix for a few minutes after you had the vanilla flavor? Thanks in advance!
You just be careful and mix for about a minute after you add the vanilla flavor however if you think you might over mix the batter, you can just fold in the dry ingredients with a spatula (just to be safe).
Any idea if these would turn out ok using coconut milk as a substitute?
Answered myself😊 Made these tonight with coconut milk and they are delicious! Thank you!!!
Thanks for sharing, will try it
My stepson prefers vanilla to chocolate so I am always looking for a great vanilla cupcake recipe and this is one of the best!
Always good to learn or re-learn the basics!
Love all of your tips for perfect cupcakes everytime! Thanks for sharing!
Beautiful and easy! Always good to learn or re-learn the basics so thank you for that!
I love Vanilla Cupcakes and these look so moist and delicious!
These look absolutely delicious! I love the tip about creaming the butter and sugar, I’m probably not doing it long enough so i’ll have to try that next time
Amazing recipe! I used cake flour instead and they came out super fluffy and moist. I will try and use this for a cake next time. Thank you for sharing 🙂
please i want to find out if i can use margarine in place of butter
I tried it and it worked out well.
please will like to find out if i can replace the butter with margarine
Margarine can generally be used as a substitute for butter. However, the distinct rich flavor of butter will be lacking.
I will try the recipe this weekend will tell you about it – may need advise on temperature though as am using a gas cooker
Follow the recipe exactly, then cooked for 18 minutes at 350 and they came out incredibly dry with no moisture at all. 🙁 I guess I’m doing something wrong,
Aww…I’m sorry to hear that Julia. Did you cut down on any of the wet ingredients or did you try to make any substitution? It might also have to do with your oven temperature. (Each oven varies) You may try checking for the doneness of the cake as early as about 15 minutes from the time you put it in the oven. I hope that helps.
I followed the exact recipe and it was really nice. Thanks for sharing.
Do you think this recipe could be used in a full sized layer cake?
I just answered my own question. This recipe would be perfect for a layer cake, I’m definitely using it for my son’s birthday cake next week. It comes together so quickly and uses such simple ingredients. Its not too sweet and has a great flavour. Thanks for this amazingly simple but great recipe.
Amazing taste, easy to make, best cupcakes.
I always enjoy reading comments like this, thanks so much, Aline!
The cupcakes taste all right.
This is so delicious!! One of the best vanilla cupcakes recipes and I’ve tried so many! I didn’t flatten the batter enough before baking though so the cupcakes tops were a bit weirdly shaped haha. But flavour wise it’s so good definitely gonna make it again and of course smooth out the tops this time
What is 1.5 cups?
I mean is the same as 1 1/2???
Yes, it’s 1½
When to add vanilla
Hi Kristen, Vanilla is the last ingredient you’ll add just before pouring the batter into your baking pan.
350 for 18-20 mins.
#5
I could not find what temperature to preheat the oven at???
That’s the taste I’m searching for. Definitely, gonna try this out with chocolate flavor
Nice Martin, I can’t wait to hear your feedback!
I would love to make these cupcakes . In the recipe list it doesn’t clarify the measurement amount for the baking powder. Is it teaspoon or tablespoon?
Hi Amina, the recipe calls for one and a half teaspoon. I write it as 1.5tsp in the directions. I hope that helps?
Nice Recipe! Thanks for all you do !
You are welcome Mary. I’m glad you like it here.
You are welcome, Mary. 🙂
You actually exceeded my expectation with this vanilla cup cake recipe. It is fluffy and not too sugary. Thank you for the recipe and keep up the good work Ma.
Thank youuu… Temitope! I’m so happy you enjoyed it. Thanks for taking time to share with me.
Thank you Temitope. I’m glad the recipe exceeded your expectations! Thanks for coming back with the feedback!!
Hello lolas kitchen..
Using milk is it compulsory cause it kinda makes my cake spoil at a faster rate
Yes, using Milk is compulsory for this recipe. You can read the note section in the write up above if you plan on storing them.
Am I missing it? What temperature do you bake them at?
Oh, I’m sorry. You bake at 350 deg. F
Pls can this recipe still be used if the cakes are for sale, and how best can it be stored when sealed in nylons? Also I noticed you didn’t include preservative of any kind.
thanks, how will i measure 1/2cup of butter, will i melt it before i measure it or how will i do that?
You are welcome Godwin….the butter has to be measured in solid form using a measuring cup or a scale.
You are welcome Godwin….the butter has to be measured in solid form using a measuring cup or a scale.
thanks, how will i measure 1/2cup of butter, will i melt it before i measure it or how will i do that?