These easy vanilla cupcakes are soft, fluffy, and full of rich vanilla flavor. They’re topped with a smooth and creamy buttercream frosting that makes these perfect for any celebration. Whether you’re baking for a birthday party or just because, these made-from-scratch vanilla cupcakes with buttercream frosting recipe beats the box mix every time.
Why Homemade Vanilla Cupcakes Taste Better
In pastry school, my instructor shared that boxed mixes are the biggest competitor to homemade cupcakes. Mixes are made with stabilizers and emulsifiers that guarantee a soft, moist texture each and every time. And while there’s nothing wrong with using a mix (I’ve used them myself), I find they deliver on texture but fall short on flavor. Homemade vanilla cupcakes use real ingredients like butter and pure vanilla extract, which add depth, warmth, and a more satisfying bite.
Ingredients You’ll Need (and Why)
All-Purpose Flour – provides structure to the cupcakes and binds ingredients together.
Baking Powder – is the leavening agent that helps to make the cupcakes rise.
Salt – enhances the flavor while controlling the sweetness of the cupcake.
Butter – unsalted butter brought to room temperature whips up best for cupcakes. Salted butter is best for the buttercream, but unsalted can be used.
Sugar – sweetens, tenderizes and enhances the flavor.
Vanilla – adds the flavor, sweetness and warmth that makes these cupcakes irresistible.
Eggs – use only room temperature eggs. Eggs expand when beaten and help create lift in the cupcake.
Milk – whole milk is best, as the fat in the milk helps to make the cupcakes tender. Use the milk in buttercream, too (heavy cream works for the buttercream, too).
Powdered Sugar – powdered sugar is the sweet base for the buttercream frosting.
Helpful Baking Tools
Cupcake Pans – the recipe makes two dozen, so use two standard size cupcake pans.
Cupcake Liners – choose cupcake liners that work for your occasion or mood: plain liners, printed liners, rainbow liners or tulip liners.
Measuring Cups and Spoons – measure ingredients accurately using dry measuring cups, a liquid measuring cup and measuring spoons. Or, use a kitchen scale to weigh ingredients.
Mixing Bowls – in addition to mixing bowls, small ramekins are perfect for holding smaller ingredients, like salt and vanilla.
Strainer – sift the dry ingredients with a strainer to break up any lumps from the flour.
Whisk/Spatula – use a small whisk to mix dry ingredients. Use a silicone spatula for scraping down your bowl.
Mixer – use a hand-held mixer or stand mixer to mix your batter.
Scoop – use a scoop to ensure the same amount of batter goes into each cupcake.
Oven Mitt – keep hand safe and use a silicone oven-mitt when removing pans from the oven.
Cooling Racks – a cooling rack allows air to circulate around the cupcake as it cools down.
Pastry Bag and Piping Tip – decorate cupcakes by using a pastry bag fitted with a large star tip (or any preferred tip) or a cupcake icing knife to frost your cupcakes to frost your cupcakes.
Tips for Perfect Cupcakes
Cupcakes are the ultimate feel-good treat. They’re easy to share and just the right size for a little indulgence without the guilt. Follow these simple tips to ensure your cupcakes turn out perfectly every time.
- Before baking, preheat the oven. Preheating the oven is essential so the cupcakes bake evenly at the proper temperature.
- Measure ingredients accurately. Measuring or weighing cupcake ingredients properly is important. Too much flour, for example, can make cupcakes heavy. However, a little extra vanilla won’t hurt!
- Use room temperature ingredients. Make sure to bring the butter, eggs and milk to room temperature.
- Don’t overmix ingredients. When mixing ingredients, it is important not to overmix, especially when mixing the flour into the batter. If the flour is overmixed you run the risk of creating a tough cupcake. The key is to mix on low speed until incorporated.
- Before baking, prep the cupcake pans. While considered a “baking hack,” try adding uncooked rice to the pan to keep the bottoms of the cupcakes from getting greasy. Place one thin layer of uncooked rice into the bottom of the cupcake pan, then place the cupcake liner in the pan. Scoop the batter into the liner and bake away.
- Don’t overfill the liners. Avoid the batter from spilling onto the bottom of the oven by filling cupcake liners half or two-thirds full.
How to Make Vanilla Cupcakes with Buttercream Frosting
The secret to soft, fluffy cupcakes lies in how you mix the ingredients, including how long you mix them. Under-mixing won’t create enough air to help them rise, while over-mixing can make them dense. Here is a simple step-by-step breakdown for baking perfect cupcakes. Check the recipe card for exact ingredient measurements and full instructions.
1. Preheat the oven and prepare pans. Sift the dry ingredients and set aside.
2. Cream the butter, sugar and vanilla together. Scrape down the bowl.
3. Add eggs one at a time, scraping the bowl between additions.
4. Alternate adding the dry and liquid ingredients, starting with the dry.
5. Add ⅓ of the flour and mix. Add in ½ of the milk and mix. Repeat until everything is mixed.
6. Fill pan ½ to ⅔ full and bake until a toothpick comes out clean.
7. Cool completely before frosting.
8. For buttercream, mix butter until creamy. Add powdered sugar, vanilla and milk. Mix until smooth. Frost cupcakes.
Frosting Cupcakes
Chilling undecorated cupcakes for about 30 minutes makes them easier to frost. For classic swirls, use a piping bag fitted with a large tip. No piping bag? Fill a freezer bag with frosting, snip off a corner, and pipe away. For a quick, rustic look, spread frosting with an icing spatula or butter knife. Finish with sprinkles or any toppings you like.
Cupcake Variations and Allergy-Friendly Substitutions
This vanilla cupcake recipe is the perfect base for all kinds of creative twists. Whether you’re baking with kids, working around food allergies, or adding seasonal flair, these simple mix-ins and flavor variations make it easy to customize.
- Citrus Cupcakes – add 2 teaspoons of lemon or orange zest for citrus flavored cupcakes. Omit the vanilla and add in lemon or orange extract to both the batter and frosting to really kick up the citrus flavor.
- Warm and Spicy – create a seasonal cupcake by adding 1 or 2 teaspoons of a warm spice, like cinnamon or pumpkin spice, to the batter and/or frosting.
- Rainbow Sprinkles – stir ¼ cup of colorful sprinkles right into the batter for a kid-friendly batch of cupcakes.
- Crushed Cookies – crush up your favorite cookie and stir into the batter using a spatula, after all the ingredients have been incorporated.
- Filled Cupcakes – enhance any vanilla cupcake by removing the center and adding a filling, such as lemon curd, jam or ganache before frosting.
- Make it a Cake – pour the batter into a 9×13” cake pan or two 8” cake pans instead. Be sure to watch bake times, as they will differ from cupcakes.
Allergy-Friendly Substitutions
If avoiding a certain allergen, consider the following substitutions. I suggest trying one swap at a time since this recipe has not been tested with any of these substitutions.
- Dairy-Free – use a plant-based butter substitute. For the milk, consider oat, soy, rice or pea protein milk alternatives.
- Egg-Free – use applesauce or an egg replacer for egg-free cupcakes.
- Gluten-Free – swap out the all-purpose flour for a gluten-free flour at a 1:1 ratio. I like Cup4Cup Multi-Purpose Gluten-Free Flour as it is free from the top 9 allergens.
- Sugar-Substitute – while coconut sugar is a natural sweetener and not a sugar-free alternative, it can be used as a substitute in a 1:1 ratio to granulated sugar.
How To Store Vanilla Cupcakes
Decorated vanilla cupcakes can be stored at room temperature for 1 to 2 days. Place them in an airtight container or freezer bag to keep them fresh, and avoid direct sunlight or warm areas. For longer storage, refrigerate or freeze.
- Store in the Fridge. Refrigerate decorated cupcakes in an airtight container or freezer bag for 3 to 4 days. Since cold cupcakes tend to be dense, let them sit at room temperature for 1 to 2 hours before serving. If your container is not tall enough for a lid, loosely tent the cupcakes with plastic wrap or foil without touching the frosting.
- Freeze Decorated Cupcakes. Place decorated cupcakes on a baking sheet and freeze for an hour or until the frosting is firm. Once frozen, wrap each cupcake in plastic wrap before placing into an airtight container or freezer bag. Freeze for up to 3 months. Bring to room temperature for 1-2 hours before serving.
- Freeze Undecorated Cupcakes. Wrap each undecorated cupcake individually in plastic wrap then place into an airtight container or freezer bag and store for up to 3 months. Remove from the freezer to decorate then thaw before serving.
More Recipes to Check Out
Looking for a different cupcake recipe to try? Then try these delicious Cozy Cinnamon Sugar Cupcakes for a taste of cinnamon sugar in every bite. Or, if you’re craving something smaller that’s only one serving, then this Rainbow Mug Cake is the perfect solution. If you’ve tried this vanilla cupcake recipe, please leave a rating and comment below to let me know how they turned out!
Easy Homemade Vanilla Cupcakes
Ingredients
Vanilla Cupcakes
- 2-1/2 cups (314g) all-purpose flour
- 2-1/2 tsp (10g) baking powder
- 1/2 tsp (2g) salt
- 3/4 cups (170g) unsalted butter, at room temperature
- 1-3/4 cups (347g) sugar
- 1-1/2 tsp (8g) pure vanilla extract (imitation can be used)
- 3 large (150g) eggs, at room temperature
- 1-1/4 cups (284g) whole milk, at room temperature
Vanilla Buttercream Frosting
- 1 cup (226g) salted butter, at room temperature
- 4 cups (480g) powdered sugar
- 2-4 tbsp whole milk or heavy cream, at room temperature (use more or less based on desired consistency)
- 1 tbsp (14g) pure vanilla extract (imitation can be used)
Instructions
Vanilla Cupcake Procedure
- Preheat the oven to 350℉. Line two pans with cupcake liners. Set aside.
- In a medium-sized bowl, sift the flour, baking powder and salt together. Set aside.
- Using a stand mixer, cream the butter for 1-2 minutes. Add sugar and vanilla and mix on medium speed for 5-8 minutes or until light and fluffy. Scrape down the bowl.
- Add eggs one at a time, scraping down the bowl in between each addition. Mix the eggs on low to medium speed until pale in color, about 3 to 5 minutes total.
- Alternate adding the dry and liquid ingredients, starting with the dry first, then milk. Repeat until all is added. On low speed, add ⅓ of the flour mixture. Mix until just combined and scrape the bowl. Add ½ of the milk and mix on low speed. Repeat until all is added. This should take about 4 minutes from start to finish. Do not over mix.
- Using an ice cream scoop, fill each cupcake well ½ to ⅔ full and bake at 350 for 15-18 minutes, rotating pans halfway through. Bake until a toothpick comes out clean.
- Let cupcakes cool in the cupcake pans for 10 minutes before transferring to a wire rack. Cool completely before frosting.
Vanilla Buttercream Procedure
- In a mixer fitted with a paddle attachment, mix room temperature butter on medium to high speed until the butter is creamy, about 2 minutes.
- Slowly add the powdered sugar. Mix on low until incorporated and then mix on high speed for about 1-2 minutes.
- Scrape your bowl and add 2 tablespoons of milk, along with the vanilla. Mix on low speed for 30 seconds. Then, mix on high speed for about 5 minutes until light and fluffy. If the buttercream seems too thin, add more powdered sugar. If it seems too thick, add more milk, about 1 tablespoon at a time until the desired consistency is reached.
- If coloring the buttercream, add gel food coloring and mix until colored. If making multiple colors, divide the buttercream into separate bowls, add color and mix.
- Place buttercream into a piping bag fitted with a large star tip and pipe frosting onto the cupcake. Garnish with sprinkles (optional).
Notes
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