Short Description
These vanilla cupcakes are a delightful treat, offering a moist and fluffy texture with a rich vanilla flavor. Perfect for any occasion, they can be enjoyed plain or topped with a creamy vanilla buttercream frosting.

Why You’ll Love This Recipe
Simple Ingredients: Utilizes common pantry staples.

Moist and Fluffy: Achieves a tender crumb with the use of buttermilk and oil.

Versatile: Suitable for various occasions and customizable with different frostings.

Quick to Prepare: Requires minimal preparation and baking time.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cupcakes:
1 1/4 cups all-purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 large eggs, room temperature

3/4 cup granulated sugar

1/2 cup vegetable oil

1 tablespoon vanilla extract

1/2 cup buttermilk (or 1/2 cup milk plus 1/2 tablespoon vinegar or lemon juice)

Vanilla Buttercream Frosting (Optional):
1/2 cup unsalted butter, softened

1 1/2 to 2 cups powdered sugar, sifted

1 1/2 tablespoons heavy cream or milk

1 teaspoon vanilla extract

Pinch of salt

Directions
Preheat Oven: Set the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Mix Wet Ingredients: In a large bowl, beat the eggs and sugar until light and fluffy, approximately 1–2 minutes. Add the oil and vanilla extract, mixing well.

Combine: Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.

Fill Cupcake Liners: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Bake: Place in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.

Prepare Frosting (Optional): In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar, heavy cream or milk, vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy.

Frost Cupcakes: Once the cupcakes are completely cooled, frost them as desired.

Servings and Timing
Servings: 12 cupcakes

Preparation Time: 15 minutes

Baking Time: 18–22 minutes

Total Time: Approximately 40 minutes

Variations
Chocolate Chip Vanilla Cupcakes: Fold in 1/2 cup of mini chocolate chips into the batter before baking.

Lemon Vanilla Cupcakes: Add 1 tablespoon of lemon zest to the batter for a citrus twist.

Filled Cupcakes: After baking, core the center of each cupcake and fill with jam, lemon curd, or chocolate ganache.

Different Frostings: Experiment with cream cheese frosting, chocolate ganache, or whipped cream toppings.

Storage/Reheating
Storage: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes should be stored in the refrigerator for up to 5 days.

Freezing: Unfrosted cupcakes can be frozen for up to 3 months. Thaw at room temperature before frosting and serving.

Reheating: To enjoy warm, microwave a cupcake for 10–15 seconds.

FAQs
How can I make buttermilk if I don’t have any?
Combine 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for 5–10 minutes before using.

Can I use a different type of oil?
Yes, any neutral-flavored oil like canola or sunflower oil can be used in place of vegetable oil.

Can I make these cupcakes gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.

How do I know when the cupcakes are done baking?
Insert a toothpick into the center of a cupcake; if it comes out clean or with a few crumbs, they are done.

Can I double the recipe?
Yes, doubling the ingredients will yield 24 cupcakes. Ensure to adjust the mixing bowl size accordingly.

How can I prevent the cupcakes from sinking in the middle?
Avoid overmixing the batter and do not open the oven door during the first 15 minutes of baking.

Can I use this recipe for a cake instead of cupcakes?
Yes, pour the batter into a greased 8-inch round cake pan and bake at 350°F (175°C) for 25–30 minutes.

What’s the best way to frost the cupcakes?
Use a piping bag with your preferred tip for a professional look, or simply spread the frosting with a knife or spatula.

Can I add food coloring to the batter?
Yes, add a few drops of food coloring to the batter after combining all ingredients to achieve the desired hue.

How long should I let the cupcakes cool before frosting?
Allow the cupcakes to cool completely, approximately 30 minutes, before applying frosting to prevent melting.

Conclusion
These vanilla cupcakes are a versatile and delightful dessert option, perfect for various occasions. With their moist texture and rich flavor, they are sure to be a crowd-pleaser. Whether enjoyed plain or adorned with your favorite frosting, this recipe is a must-try for both novice and experienced bakers.

Vanilla Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Olivia
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Yield: 12 cupcakes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These classic Vanilla Cupcakes are light, fluffy, and perfectly sweet, topped with a silky vanilla buttercream. Made with buttermilk and a touch of vanilla extract, they’re a timeless treat ideal for birthdays, parties, or any celebration.

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Mix wet ingredients: In a large bowl, beat eggs and sugar until light and fluffy (1–2 minutes). Add oil and vanilla; mix well.
Combine: Alternately add dry ingredients and buttermilk to the wet mixture, starting and ending with dry. Mix until just combined—do not overmix.
Bake: Divide batter evenly among cupcake liners. Bake for 16–20 minutes or until a toothpick inserted in the center comes out clean.
Cool: Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Make frosting (optional): Beat butter until creamy. Gradually add powdered sugar, vanilla, cream/milk, and a pinch of salt. Beat until fluffy and smooth.
Frost: Once cupcakes are cool, frost and decorate as desired.

Notes

Customize with sprinkles or food coloring in the frosting.
Store cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.

Description

Ingredients

Instructions

Notes

Leave a Comment & Rate this Recipe! Cancel reply