These easy homemade vanilla cupcakes from scratch are fluffy, light and perfect for any occasion. They stay moist for days and have the best vanilla flavor!
Love dessert recipes with vanilla? We love this white texas sheet cake for serving a crowd and if you’re short on time easy vanilla cupcakes from a box mix is the way to go.
Table of Contents
Moist Vanilla Cupcakes Recipe
Making vanilla cupcakes from scratch couldn’t be any easier with a few staple ingredients: flour, sugar, butter, vanilla, and eggs and then add some buttermilk for a tender crumb. Top with a buttercream frosting and chocolate buttercream frosting and it’s simply best!
The most important ingredient in a vanilla cupcake from scratch is – vanilla! I use two different kinds in this recipe: pure vanilla extract and vanilla bean paste. Similar to when making a homemade vanilla cake with vanilla frosting, use the very best quality as the flavor of the vanilla really shines through and you want it to be perfect!
Recipe Ingredients
See full printable recipe below.
- All-purpose flour: No need for cake flour, regular flour makes perfectly tender cupcakes with a soft crumb. If you don’t have a scale, learn how to measure flour so you get great results every time.
- Granulated sugar: Adds sweetness and also encourages the cupcakes to brown.
- Baking powder: Using baking powder in your baking will help the batter to rise. Make sure that it’s fresh.
- Fine sea salt: Adding salt to your cupcakes helps to enhance all of the other flavors.
- Unsalted butter: You should soften the butter at room temperature before you start mixing. I use unsalted, but if you only have salted butter,leave out the added salt in the recipe.
- Buttermilk: This milk will make your cupcakes soft and tender. You can buy it in the dairy section of your local grocery store, or you can learn how to make buttermilk at home with just 2 ingredients.
- Pure vanilla extract and vanilla bean paste: You’ll want to use good quality vanilla in this recipe as the cupcakes rely heavily on the flavor. I’ve doubled down on the vanilla to give a punch of flavor.
- Eggs: 1 large whole egg (both the egg white and egg yolk) and 1 large egg white, separated. The extra egg white makes the cupcakes super light and airy.
Best Cupcake Frosting for Vanilla Cupcakes
I have included my favorite vanilla frosting recipe in the recipe card but you can use a variety of frosting recipes depending on your mood or flavor preference!
- Vanilla frosting: For this frosting, you will need salted butter, powdered sugar, quality vanilla extract and heavy cream which helps thin the frosting and gives a creamy, luxurious texture.
- Vanilla buttercream frosting: American buttercream is sweet and easy to make. It doesn’t use quite as much vanilla as vanilla frosting but it’s buttery whipped texture is always a crowd-pleaser.
- Swiss meringue buttercream: Many find a meringue icing the perfect match for cupcakes as it is not to sweet. The steps are a bit more complicated to make, though, as the meringue is made with egg whites and sugar.
How to Make Vanilla Cupcakes from Scratch
For this vanilla cupcake from scratch, I start with a method referred to as ‘reverse creaming’. The butter is mixed into the dry ingredients before adding the remaining wet ingredients. The result is a soft cupcake with a moist crumb.
- Combine butter with dry ingredients. Use a stand mixer to beat together flour, sugar, baking powder, salt, and butter until you reach a coarse sandy texture.
- Mix in wet ingredients. On low speed, mix in the buttermilk and vanilla and beat until combined. Then add the egg and additional egg white one at a time into the flour mixture and mix until the batter is smooth.
- Scoop into liners. Fill each muffin pan liner ¾ full with the vanilla batter.
- Bake. The cupcakes will take 18 – 22 minutes to bake at 350F. Insert a toothpick into the center to make sure they are baked throughout. The toothpick should come out clean. Let the cupcakes cool in the pan for 5 minutes before removing them from the pan and cooling completely on a wire rack.
Tips for Perfect Vanilla Cupcakes
- Start with room temperature ingredients. Allow the eggs, buttermilk, and butter to come to room temperature before you start mixing. This will ensure a smooth batter.
- Don’t overfill cupcake liners. Any more than ¾ full and the liners could overflow as the batter rises.
- Mix lightly. Be careful not to overmix the batter or your vanilla cupcakes could turn out dense.
- Cool completely. Before you begin decorating, make sure your cupcakes are at room temperature. If they’re too warm, the frosting will slide right off the top.
How to Decorate Cupcakes
Putting a personal spin on the vanilla cupcakes from scratch with your favorite decorations is the best part. Check out how to frost the perfect cupcakes for more tips and tricks when decorating.
- Piping: I like to pipe my frosting using a piping bag and either a 1M or 1A pastry tip. If you don’t have a piping bag, you can easily put the frosting into a zip-top plastic bag and snip the corner off to pipe directly onto the cupcakes.
- Spreading: If piping isn’t your thing, then simply spread the frosting on the vanilla cupcakes with an offset spatula or knife.
Feel free to keep it classy and elegant or have some extra fun and add some sprinkles for birthdays or try this fun M&M cupcake version!
Storage
- Unfrosted: Unfrosted cupcakes will keep at room temperature in an airtight container for up to 4 days. Make sure the container is tall enough and that you don’t stack the cupcakes in storage otherwise you could risk tearing off the top of the cupcakes when you remove the lid.
- Frosted: Frosted vanilla cupcakes from scratch can also be kept at room temperature for up to 4 days in an airtight container.
More homemade cupcakes to make include these chocolate cupcakes from scratch, pink velvet cupcakes and rainbow cupcakes!
More Delicious Cake and Cupcake Recipes
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Vanilla Cupcakes from Scratch
Video
Equipment
Ingredients
Vanilla Cupcakes
- 1 ½ cups (190 grams) all-purpose flour
- 1 cup (200 grams) granulated sugar
- ½ Tablespoon baking powder
- ½ teaspoon fine sea salt
- ½ cup (1 stick) unsalted butter , at room temperature
- ¾ cups (175 grams) buttermilk , at room temperature
- 2 teaspoons pure vanilla extract
- 2 teaspoons vanilla bean paste
- 1 large egg , at room temperature
- 1 large egg white , at room temperature
Vanilla Frosting
- 1 cup salted butter
- 4 ½ cups powdered sugar , plus more if needed
- 1 Tablespoon pure vanilla extract , use clear if you want it pure white
- 1-3 Tablespoons heavy cream , plus more or less as needed
Instructions
Vanilla Cupcakes
- Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
- In a stand mixer fitted with a paddle attachment, stir together the flour, sugar, baking powder, and salt.
- Turn the mixer to low and beat in the butter for 1 minute. Turn speed to medium and beat 30 seconds, or until the butter is combined and the mixture is coarse in texture.
- Reduce the speed to low, and mix in the buttermilk, vanilla extract, and vanilla bean paste for 1 minute, or until combined. Turn the mixer up to medium speed and beat 30 seconds. Scrape the sides of the bowl.
- Turn the mixer to low and add egg. Once combined, pour in the egg white and mix on medium-high for 30 seconds, or until the batter is smooth. Scoop the batter evenly into the cupcake liners, about 3/4 full.
- Bake 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool 5 minutes in the pan before transferring cupcakes to a rack to cool completely, about 40 minutes).
Vanilla Frosting
- In a stand mixer fitted with a paddle attachment, whip the butter for about 2 to 3 minutes. You want the butter to be nice and creamy with a slight shine.
- Slowly add in 2 cups powdered sugar. Mix until it combined.
- Mix in the vanilla and remaining 2 1/2 cups powdered sugar. At this point you may need to add 1 to 2 Tablespoons heavy cream to thin the frosting. You want the frosting to be thick, creamy, and able to hold a point.
- Beat frosting for a couple more minutes to help it become light and airy. Stir with a spatula to remove any air bubbles and frost as desired.
- Frost cooled cupcakes using a 1M or 1A frosting tip.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
FAQs
Too much flour in your batter will cause dry cupcakes. Make sure you are measuring accurately and not over mixing the batter.
Your baking powder could be expired. Test to see if it still fizzes when you add it to some hot water. If it doesn’t, you know it’s time to buy new powder. Overfilling your cupcake tins can also cause the cupcakes to sink. Only fill to 3/4 full.
Yes, but the taste of butter is better in my opinion! If you are planning to store them longer than 4 days or in the refrigerator oil may be the better choice as the cupcakes will stay softer.
It’s so easy to measure out the dry ingredients and keep them stored in a sealed jar in your pantry to make a quick batch of cupcakes whenever the mood strikes. You could also put the dry ingredients into a pretty jar and print out the recipe to give to someone as a gift. I love to do that with my vanilla cake mix.
Categorized as: American, Birthdays, Cake + Cupcakes, Desserts, Kid-Friendly, Nut-Free, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Amazing recipe. I have tried a few vanilla cupcake recipes and this is by far the best one.
It is always great to have a classic vanilla standby. Thanks for sharing, Taylor!
HI…would like to try this recipe but need your advise on which is the best butter to use? Please do let me know as I always buy butter but taste not as buttery…thank you
I like to use the kirkland brand, challenge or land o lakes butter.
Sometimes, there is nothing better than a simple, vanilla cupcake! The buttercream frosting is amazing. It’s my favorite & the cupcakes are so light & fluffy!
I agree! So happy to hear you loved the cupcakes, Kristyn :)
I am so happy I found this recipe, it really is perfect!! Simple and delicious.
Glad to hear you loved it! :)
Seriously – so good! I love the light and fluffy flavor!
So happy to hear you loved them :)
I’ve only ever made cupcakes from a box! I really need to try this whole, from-scratch business! Looks delicious.
Definitely give it a shot! They are so much better than box mix :)