This sweet and fluffy Perfect Vanilla Cupcake Recipe comes together in about 30 minutes and is made with simple ingredients that will delight your family! It’s a quick and easy recipe that even the kids can help with. Switch up the frosting or add some sprinkles on top to make it your own or, you know, use whatever you have lingering in the pantry! Whether you’re celebrating a birthday, an impromptu gathering, or just need a sweet treat after dinner, these cupcakes are sure to impress!
Ingredient Breakdown
- 1 1/4 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup sugar
- 2 large eggs (room temperature)
- 2 tsp pure vanilla extract
- 1/2 cup buttermilk (or plain kefir, room temperature)
Let’s Get Cooking!
Instructions
Preheat and Prep: Preheat your oven to 350°F. Line a cupcake or muffin pan with cupcake liners. You’ll know the oven is hot enough when it smells invitingly warm, kind of like a hug, right?
Mixing the Dry Ingredients: In a medium bowl, whisk together 1 1/4 cups flour, 1 1/4 tsp baking powder, and 1/2 tsp salt. Set this aside while you work your magic on the wet ingredients!
Creaming the Butter and Sugar: In the bowl of an electric mixer, beat 1/2 cup softened butter with 3/4 cup sugar on medium-high speed for about 5 minutes until it becomes thick and fluffy. Seriously, scrape down the sides occasionally to get every yummy bit!
Add Eggs and Vanilla: Add 2 eggs one at a time, beating well after each addition. Don’t forget to scrape down the bowl! Then, add 2 tsp vanilla extract and beat until well combined. It’s going to smell so good at this point!
Combine Dry and Wet Ingredients: Reduce the mixer speed to medium and begin adding the flour mixture in thirds, alternating with 1/2 cup buttermilk. Start with the flour, then the buttermilk, stirring just until everything is combined. We don’t want to overmix this!
Fill the Cupcake Liners: Divide the batter evenly into the lined muffin tin, filling each one about 2/3 full. It’s okay if you lick the bowl, totally allowed after baking!
Bake & Cool: Bake for 20-23 minutes, or until a toothpick inserted comes out clean. When you take them out, let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Personal Connection
Now, let me tell you why this is my go-to recipe. Whenever I need a pick-me-up or have friends coming over, I whip up these cupcakes. They remind me of family celebrations, like birthday parties and lazy Sunday afternoons. I’m a sucker for a good, homemade treat! Plus, you can get super creative with toppings, fillings, and even flavors. The best part? They’re truly a comfort food that never fails to bring a smile!
If you loved this vanilla cupcake recipe, be sure to check out my Buttercream Topped Vanilla Cupcakes, my Strawberry Shortcake Cupcakes, or my Mango Strawberry Sunset Cupcakes!
Why This Recipe Works
Quick & Easy
This recipe comes together in under 30 minutes, making it perfect for those moments when unexpected guests come knocking or if you’re craving a sweet treat after dinner.
Crowd-Pleaser
These vanilla cupcakes are a hit with both kids and adults. They’re simple, sweet, and undeniably delicious, the whole family will love them!
Customizable
Feel free to switch up the ingredients! Toss in some chocolate chips, fruit, or even nuts to customize each batch to your taste. You can even experiment with different frostings, hello, whipped cream!
Make-Ahead Friendly
You can bake these ahead of time for any occasion. Bake a batch a day or two prior, store them in an airtight container, and they will stay fresh and moist.
Budget-Friendly
With everyday pantry staples, this recipe won’t break the bank! You can even use whatever flour or sugar you have on hand, make them totally your own!
Serving & Storage Tips
How to Serve This Cupcake
These cupcakes are just divine on their own, but you can elevate them with a simple buttercream frosting or even a drizzle of chocolate ganache. Top them with sprinkles, fruits, or a dusting of powdered sugar for a nice touch.
Storage
Store your cupcakes at room temperature in an airtight container, they can last about 3-4 days. If they survive that long, that is!
Reheating Instructions
You probably won’t need to reheat them, but if you do find yourself needing a little microwave magic, just zap them for 10-15 seconds. They’ll taste almost fresh out of the oven!
Freezer Friendly
Yes! Just pop those bad boys in a freezer bag after they’re fully cooled. They’ll keep well for up to 3 months. When you’re ready to indulge, let them thaw at room temperature, or pop them in the microwave for a quick reheat.
That’s it! Your perfect vanilla cupcakes are ready to make your day a little sweeter! Enjoy the baking and, more importantly, enjoy sharing these delicious delights with your loved ones! Follow us on Pinterest for daily baking inspiration that brings warmth to your table!
Perfect Vanilla Cupcakes
Ingredients
Method
- Preheat your oven to 350°F. Line a cupcake or muffin pan with cupcake liners.
- In a medium bowl, whisk together the dry ingredients: flour, baking powder, and salt. Set aside.
- In the bowl of an electric mixer, beat the softened butter with sugar on medium-high speed for about 5 minutes until thick and fluffy.
- Add the eggs one at a time, beating well after each addition, then add vanilla extract and mix well.
- Reduce mixer speed and add the dry ingredients in thirds, alternating with the buttermilk, stirring until just combined.
- Divide the batter evenly into the lined muffin tin, filling each about 2/3 full.
- Bake for 20-23 minutes or until a toothpick comes out clean. Let cool for 5 minutes in the pan before transferring to a wire rack to cool completely.