Easy Homemade Vanilla Cupcakes Recipe

Introduction

These easy homemade vanilla cupcakes are soft, moist, and full of classic vanilla flavor. Perfect for any occasion, they’re topped with a smooth, creamy vanilla buttercream frosting that’s simple to make. Whether you’re a beginner or an experienced baker, this recipe will give you delicious results every time.

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 your 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 until light and fluffy, about 2-3 minutes. Take your time to cream well.
4. Step 4: Add the eggs one at a time, mixing until mostly combined after each addition. Scrape down the bowl sides as needed.
5. Step 5: Mix in half of the dry ingredients until mostly combined.
6. Step 6: Slowly add the milk and mix until well combined. The batter may look curdled—that’s normal.
7. Step 7: Add the remaining dry ingredients and mix until smooth. Avoid over mixing and scrape down the bowl as necessary.
8. Step 8: Fill each cupcake liner about 3/4 full with batter and bake for 15-18 minutes, until a toothpick inserted in the center comes out clean.
9. Step 9: Remove from oven and transfer cupcakes 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, mixing well until smooth.
12. Step 12: Add vanilla extract, 1-2 tablespoons water or milk, and salt. Mix until combined.
13. Step 13: Add the remaining powdered sugar and beat until smooth. Add more milk or water if needed to reach desired frosting consistency.
14. Step 14: Pipe or spread the frosting onto cooled cupcakes. A star tip works beautifully, but use your preferred decorating method.

Tips & Variations

• Make sure to measure the flour correctly by spooning it into your measuring cup and leveling it off to avoid dense cupcakes.
• For a richer flavor, substitute whole milk with buttermilk in the batter.
• If you prefer a lighter frosting, whip the buttercream a bit longer to incorporate air.
• Add a teaspoon of finely grated lemon zest to the batter for a subtle citrus twist.

Storage

Store cupcakes in an airtight container at room temperature for 2-3 days. You can refrigerate them for up to one week, but bring to room temperature before serving. If frozen, wrap well and thaw overnight in the refrigerator. Reheat slightly and re-frost if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of oil instead of vegetable oil?

Yes, you can substitute vegetable oil with light olive oil or melted coconut oil for a slightly different flavor, but avoid strong-flavored oils that might overpower the vanilla.

How can I make these cupcakes dairy-free?

To make dairy-free cupcakes, use a plant-based butter substitute and a non-dairy milk like almond or oat milk. Ensure your powdered sugar does not contain bone char for a fully vegan option as well.

Easy Homemade Vanilla Cupcakes Recipe

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★★★★★

4.6 from 64 reviews

This Easy Homemade Vanilla Cupcakes recipe yields tender, moist cupcakes topped with creamy vanilla buttercream frosting. Perfect for any occasion, these classic cupcakes are simple to make with straightforward ingredients and baking techniques, resulting in a light, fluffy treat packed with vanilla flavor.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 15-18 minutes
• Total Time: 30-35 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cupcakes

• 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

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 Oven and Prepare Pan: Preheat oven to 350°F (176°C) and line a cupcake pan with cupcake liners to prevent sticking and make removal easy.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, and salt. Set aside for later incorporation.
3. Cream Butter and Sugar: In a large mixing bowl, beat the room temperature butter, sugar, vegetable oil, and vanilla extract together until the mixture is light in color and fluffy, about 2-3 minutes. Proper creaming is essential for texture.
4. Add Eggs: Add the eggs one at a time, beating well after each addition to ensure thorough blending. Scrape down the sides of the bowl to maintain even mixing.
5. Add Dry Ingredients and Milk in Portions: Add half of the dry ingredient mixture to the wet batter and mix until mostly combined. Then slowly pour in the milk while mixing. Though the batter may look curdled, this is normal.
6. Finish Batter: Add the remaining dry ingredients and mix until the batter is smooth and well incorporated. Avoid overmixing to keep the cupcakes tender.
7. Fill and Bake: Spoon the batter into the cupcake liners filling them about 3/4 full. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
8. Cool Cupcakes: Remove from the oven and transfer cupcakes to a cooling rack to cool completely before frosting.
9. Prepare Buttercream Frosting: In a large bowl, beat the butter until smooth. Gradually add about half of the powdered sugar and beat until combined smoothly.
10. Add Flavor and Moisture: Mix in the vanilla extract, a pinch of salt, and 1-2 tablespoons of water or milk. Stir to incorporate fully.
11. Complete Frosting: Add the remaining powdered sugar and continue mixing until the frosting is smooth. Adjust the consistency with additional milk or water if needed.
12. Decorate Cupcakes: Pipe the frosting onto cooled cupcakes using a piping tip such as Ateco 844 for a professional finish.
13. Storage: Store the cupcakes well covered at room temperature for 2-3 days to keep them fresh.

Notes

• Do not skimp on the butter and sugar creaming step; it greatly affects cupcake lightness.
• When adding milk, batter may curdle slightly—this is normal and not a problem.
• Scrape down bowl sides regularly to ensure even mixing.
• Do not overmix the batter once all ingredients are combined to avoid dense cupcakes.
• Use room temperature ingredients for best results.
• Adjust frosting consistency with milk or water to desired thickness for easy piping.
• Store cupcakes covered to retain moisture and freshness.

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