This vanilla cupcake recipe will blow your mind! I know this is a strong statement but they are so moist and bursting with vanilla flavor, you just won't believe it! They're nothing like those dry ultra fluffy bakery cupcakes they make you sad and full of regret, these are worth it!
Believe it or not, out of all of the many desserts I make these simple vanilla cupcakes are the most requested treat among my circle of friends. Being friends with me does mean I will be taking cake and cupcake requests for birthday parties.
Beat the room temperature butter with powdered sugar, a pinch of salt and some vanilla extract. Super fast and a total crowd pleaser. Check out my vanilla buttercream post for all the tips and tricks as well as a full how to video!
French buttercream is made with egg yolks, sugar and butter so it naturally has a beautiful pale yellow color. It tastes like a custard and has enough structure to pipe easily. Very underrated and you can use the extra egg yolks from this recipe to make it! Click over to my French buttercream post for the full recipe and how to video.
These cupcakes are perfect for birthday parties and baby showers and they always disappear fast which is why I always make a double batch for gatherings. They are quick and easy to make and homemade cupcakes taste way better than boxed cupcake mix.
How Long to Bake Cupcakes Bake until the tops are springy and a toothpick inserted int the center comes out clean. These were perfectly baked at 350F for 22 minutes in a conventional oven.
Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
This is a very good recipe. My cupcakes turned out perfect for my first time baking from scratch. I added an extra teaspoon of sugar and two drops of almond extract, and it was oh delicious, fluffy, moist! I also made your buttercream frosting and that turned out perfect for piping and really good ! not too sweet
I tend to make cake mix cupcakes for my kids because any recipes I have tried over the years come out dense and disappointing. This recipe is absolutely amazing! It was easy to do and came out light, fluffy and delicious. This is the answer to my cupcake problems! Thank you Natasha!
These cupcakes are a dream! Natasha, may I ask why you use butter in this recipe but oil in your dark chocolate cupcake recipe Could I use oil instead of butter in these vanilla cupcakes and if so, how much
I made these today for me and my family and they were so buttery and moist I loved them. They had such an amazing crumb to it. I will be making this recipe from now on. This was by far my favorite vanilla cupcake recipe hands down. Thank you.
Hi Natasha,I love all of your recipes and have been using this one for years. I did notice, not sure why but, when I use buttermilk instead of kefir (what I always use) the cupcakes do not turn out as light and fluffy. Strange because they are normally interchangeable.
Natasha you saved me yesterday with you cupcake recipe. I made a different recipe that turned out terrible and I had 2 hours to fix my situation before a potluck. Ran to the store and got some buttermilk and made the best cupcakes ever. They were a hit and everyone (especially the kids) loved them.
I love this recipe especially the vanilla frosting. My kids love it. I followed all your tips about the frosting and turned out perfect. I made 24 cupcakes for baby shower with baby rattle design. Thanks, Natasha.
Butter is at room temperature when you can gently press it and make a small indention with your finger. The average room temperature is typically around 20C, or 68 degrees Fahrenheit. This recipe does not use meringue. Are you referring to the swiss meringue frosting
Hi Charles! That sounds like an amazing combination! Dense cupcakes can be a result of using too much flour, over-mixing the batter, or expired leavening. Watch my tutorial on how I measure my ingredients HERE. I hope that helps with your next attempt. Also- be sure to let your ingredients come to room temperature as recommended in the recipe notes. This helps them incorporate and mix together well so you have an even cake batter with a good texture.
Hello! I am very excited to try this cupcake recipe. I noticed the note saying since further testing you replace the butter with oil and take out the baking soda (but the recipe reads powder).Just want to clarify, you meant take out baking powder, correctand replacing the butter with oil would change this method from creaming to blending method, correct
This recipe was first published in June 2012 (below is the original photo). After testing countless batches, we improved the recipe, swapping out oil for softened butter and took out the baking soda to create a super soft crumb. The best way to look at old versions of a recipe is to go to this site and paste the url of the recipe in the search bar. I hope that helps!
Question: My cupcakes (after baking) shows are fluffy on the outside but dense the center. I am guessing I have to bake at lower temperatures and longer (I am guessing my type of oven makes the difference). I am trying to skip a number of trial/error attempts here with this question. What do you recommend
Hi Dave! Thank you! Yes, measuring by weight would be the most accurate however, not everyone owns a scale so this is the way that allows those without a scale or those who run out of a scale battery to still get the best results. Regarding your cupcakes, over-mixing the batter or letting the batter sit too long before you bake it could cause dense cupcakes. I also highly recommend using an internal oven thermometer to see how your oven heats. Every oven bakes differently and you may need to make some adjustments. I hope this helps!
Love this recipe! Got a ton of compliments, along with your vanilla buttercream recipe! Definitely my go to!Could I use this exact recipe to make a 3 layer 6in cake Or would I need to double itAnd how long would I need to bake it forThank you!
Sorry to hear that. Did you make any substitutions or do anything differently I have not had that experience with this recipe. A dense and heavy batter is usually due to using too much flour. Watch my tutorial to see how to measure your ingredients HERE.
Hi Pearl, yes you can, but the buttermilk is what gives this cake its amazing crumb and texture. You can also make your own buttermilk at home using 1 cup of milk to 1 tbsp of white vinegar, stir and let sit for 5-10 mins until curdled. This is not quite like store-bought buttermilk so it may not effect you the same way but this substitution works really well in place of buttermilk in cakes.
My husband and I made these and as he is a diabetic, we used 1/2 Splenda and 1/2 sugar. Our cupcakes turned out dry. Could that be why The batter looked like the picuture and we baked for 22 minutes. We are new to scratch baking so am curious why they are dry. Any advice
Hi Keely. I have not tested Splenda in this recipe to know if that could be the cause. The most common reasons for dry cupcakes is using too much flour and overbaking. Be sure to measure your ingredients using this tutorial. I also highly recommend using an internal oven thermometer to check the accuracy of your oven temperature. I hope that helps.
I made these tonight for work tomorrow. I really didnt think they would turn out because the batter was so thick but they turned out great. So light and moist. I doubled the recipe for 24 cupcakes. I was looking for a vanilla cupcake recipe for so long that i really love. This is it! Thank you Natasha
I was craving vanilla cake and chose this recipe because I love buttermilk in baked goods. The only change I made was to swap out the vanilla extract for 1 tablespoon of my homemade vanilla bean paste.
Thanks from an italian granma. My 4y grandoughter asked me cupcakes: never did it. I immediately looked out in the web for a real american recipe and chose yours. I made buttermilk with lactose free cooking cream and lemon and added finally whipped egg whites. really perfect dough
I was trying to make an Ube cake last night and I tried 4 recipes, ran out of ube jam and burned ube powder while trying to hydrate it and I am 7 months pregnant with twins so I was feeling done and sick and tired. So I decided to look up a vanilla cake recipe and just add ube extract and purple food coloring and call it a night and this recipe was amazing for my needs! I tried two vanilla cake recipes, swapped out vanilla for ube extract and I put oil instead of butter because I wanted to save my butter for my frosting. Anyways this recipe came out perfectly purple and dense enough to use for cake and it was such a relief to have found it. Thank you.
These cupcakes are unreal!! So good!! I just tried one once it cooled and it was so perfectly moist. Only thing I changed is I lowered the temp to 345 and baked for 20 minutes. In the photo, the bottom looks a little dark for my liking so I figured lowering the temp might remedy that. They were perfect, inside and out.
I was looking for a good vanilla cupcake recipe. I tried this one and I LOVE it. I ended up making a second batch and added sprinkles to the batter for a funfetti cupcake. Turned out fabulous. Thanks for the easy and delicious recipe
Hi Charis, If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.
Using the batter from my much loved Vanilla Cake, these Vanilla Cupcakes have a professional bakery-style crumb and stay perfectly moist for 4 whole days which is unheard of for cupcakes! 153554b96e