Easy Vanilla Cupcakes

Name: Easy Vanilla Cupcake
Prep time: 20 min
Cook time: 20 min
Total time: 70 min
Ingredients: 1 stick butter (unsalted) (softened at room temperature); ¾ cup granulated sugar; 2 eggs (at room temperature); 2 teaspoon vanilla extract; ½ cup buttermilk; 1 ¼ cups all-purpose flour; 1 ¼ teaspoon baking powder; ½ teaspoon baking soda; pinch of salt; 1 cup butter (unsalted) (softened at room temperature); 4 cups powdered sugar; 1 Tablespoon vanilla extract; 3 Tablespoons heavy cream

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3 Comments

5 from 1 vote

Our homemade, easy vanilla cupcakes are incredibly moist and fluffy dessert topped with a rich, creamy buttercream frosting.

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This easy vanilla cupcake recipe will be your new go-to vanilla cake recipe when you want to make homemade vanilla cupcakes for the best moist crumbs with a delicious homemade buttercream frosting too!

This recipe is so simple you are going to love it and fluffy vanilla cupcakes you can make with no cake flour and normal simple ingredients that you can find in your pantry.

With these homemade cupcakes, you will have the most moist vanilla cupcakes without using a box mix and you will still get the best fluffy cake with rich vanilla flavor, making these great for birthday parties.

Easy Vanilla Cupcakes topped with frosting and sprinkles lined in rows on a baking sheet.

Recipe Ingredient Notes

To make Easy Vanilla Cupcake, you will need the following ingredients:

For the cupcakes

Unsalted butter, softened at room temperature
Granulated sugar
Whole eggs, room temperature eggs
Pure vanilla extract (you can use vanilla bean paste as well)
Buttermilk
All-purpose flour
Baking powder
Baking soda
A pinch of salt

For the vanilla buttercream

Unsalted butter, softened at room temperature
Powdered sugar
Vanilla extract
Heavy cream

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

How to Make Our Easy Vanilla Cupcakes

Cupcake Instructions

Prep. Preheat the oven to 350°F and line a muffin tin with cupcake liners.
Cream. In the bowl of a stand mixer, cream butter and sugar together on medium-high speed until light and fluffy (about 2-3 minutes) with a paddle attachment.
Add the eggs and vanilla. Mix in the eggs, one at a time, on medium speed followed by the vanilla extract.
Combine the dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Put it all together. Mix a third of the dry flour mixture with the wet ingredients, followed by half of the buttermilk. Repeat until you are out of ingredients, ending with the dry mixture.
Bake. Spoon the cupcake batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes.
Cool. Allow the cupcakes to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Frosting Instructions

Cream the butter. Beat the butter on medium-high speed until smooth and creamy. On medium speed, mix in the vanilla and then the powdered sugar, 1 cup at a time.
Adjust the consistency. On low speed, mix in the heavy cream, 1 tablespoon at a time, until you reach the desired consistency.
Beat. Increase the mixer speed to medium-high speed and beat until light and fluffy.
Frost. Spread or pipe the frosting over the fully cooled fluffy cupcakes.

Recipe Notes

Yes! This vanilla cupcake recipe is the perfect simple vanilla cake, all you need to do is pour the cake batter into a cake pan instead of a cupcake pan lined with cupcake liners. However white cake bakes for a long time, so be sure to up the bake time of this favorite recipe.

Storage Instructions

To store cupcakes, make sure to let them completely cool. Unfrosted cupcakes are easier to store after baking, then frosted cupcakes.

Container: Always store cupcakes in an airtight container to prevent the air from drying them out and contamination. We like to store cupcakes in this container.
Counter: Unfrosted cupcakes can be stored at room temperature (and out of sunlight) for one day.
Refrigerator: You can keep cupcakes in the refrigerator for 2-3 days. Before eating, allow them time to come back to room temperature before serving. If you ice them with the cream cheese frosting, we recommend refrigerating them.

Easy Vanilla Cupcake with frosting and sprinkles. On a pink background. With other cupcakes in the background.

Easy Vanilla Cupcakes on a cake stand with one on the countertop. All topped with frosting and sprinkles.

Enjoy More Delicious Cupcake Recipes

Cupcakes are a delicious treat for kids and adults alike. Check out our comprehensive list of cupcake recipes!

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Questions & Reviews

Michelle Martin says:

can you freeze these unfrosted for a future party?
Bobbi @ Six Sisters says:

Yes these freeze well
Lindsay says:

These cupcakes were so light and fluffy. I’ve made them twice, and they turn out the same each time – delicious!

About The Author:

Steph Loaiza

Steph is recipe developer and bestselling cookbook author. Her advanced degrees in communication shape how she breaks down cooking techniques into simple, reliable steps for millions of home cooks around the world. Her work has been featured by Costco Connection, Women's Health, Taste of Home, and more.