Homemade vanilla cupcakes are tender, moist, and made entirely from scratch. These yellow cupcakes are topped with a sweet and velvety American buttercream frosting.
These are by far the best cupcakes I’ve ever had. I’m partial to a light and fluffy cake over a dense one and this recipe is exactly that. It’s perfectly moist and the cake flour really makes a difference in the texture. ★★★★★ - Fatima
Why this recipe works
Flavor: Buttery vanilla cake topped with sweet buttercream frosting.
Texture: Cake flour creates a small, tender crumb that's fluffy and soft when baked.
Made with simple ingredients. This recipe is made with baking essentials like sugar, eggs, butter, and vanilla.
Great for: Birthdays, celebrations, picnics, and parties.
Similar to: Vanilla Sheet Cake and Vanilla Layer Cake
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Ingredients and substitutions
Baking is an exact science and each ingredient serves a purpose in the recipe. I don't have many substitutions to offer because swapping ingredients can change the texture, moisture, and rise of your cupcakes. If you don't have the listed ingredients on hand, search Google for an exact recipe that fits your needs without substitutions.
- Unsalted butter - Adds moisture and buttery flavor to your cupcake batter. Unsalted butter (and the listed salt) can be substituted with salted butter if desired.
- Eggs - Add stability and moisture to your cupcakes.
- Whole milk - Adds moisture and balances with the dry ingredients. Use whole milk for best success. It has a higher fat content than other milks and helps keep your cupcakes moist.
- Cake flour - Cake flour has a lower protein content than other flours, like all-purpose or bread flour, giving your cupcakes a smaller, more tender crumb. I recommend using cake flour rather than all-purpose flour, but all-purpose flour can work in a pinch.
- Baking powder - Helps your cupcakes rise in the oven. Cannot be substituted with baking soda, the two are not interchangeable.
- Salt - Enhances the flavor of your cupcakes without making them "salty".
- Vanilla extract - Enhances the flavor of your cupcakes.
- Granulated sugar - Sweetens your cupcakes and also helps them retain moisture. I do not recommend using sugar-free substitutes in this recipe because I haven't tested these alternatives and can't guarantee how they'll turn out.
How to make vanilla cupcakes
- Whisk dry ingredients together in a bowl.
- Combine wet ingredients in a separate bowl and use a hand mixer to beat until light and fluffy.
- Add dry ingredients, alternating with the milk, to the wet ingredients and mix until just combined. Take care not to overmix your batter as this can overwork the gluten, resulting in tough cupcakes that don't rise well when baked.
- Batter should look smooth and just thin enough to pour.
- Portion batter between 12 cupcake liners.
- Bake until the center pops back when pressed gently. Use an instant-read thermometer for precise baking. Cupcakes are done when they reach about 200F in the center.
- Mix your frosting using a hand mixer in a large bowl.
- Use cupcake piping tips (these are the ones I like: Wilton Cupcake Decorating Kit) to decorate your cooled cupcakes.
Tips and tricks
Measuring flour properly - Use a kitchen scale to measure your ingredients, especially the flour. If you don't have a scale, use a spoon to scoop flour into your measuring cup, then level off the top with a knife. Scooping directly from a bin using the measuring cup compacts flour into the cup, adding up to 25% extra flour to the recipe. This can make cupcakes dry and bland.
Bring ingredients to room temperature quickly - Add eggs to a bowl of warm tap water and allow to set for 10 minutes. Slice butter into small pieces and place on the countertop for 10-20 minutes. Butter can also be grated with a box grater and is ready to use in just 2 minutes.
Testing for doneness - Gently press the top of a cupcake. If it bounces right back, they're done. If an indent is left, they need more time.
Allow cupcakes to cool - Do not unwrap your cupcakes while they're still warm. Your cupcakes will stick to the liners until they are fully cooled throughout. Once cooled, your cupcakes will easily unwrap.
Do not frost warm cupcakes - Buttercream is sensitive to heat and will melt between 90 to 95 degrees Fahrenheit. Instead, allow cupcakes to cool completely before frosting.
Storage
Cupcakes are best served the same day of baking, but will remain moist for up to 48 hours when covered in a sealed container at room temperature.
Cupcakes freeze well for up to 3 months. Place cupcakes (frosted or not) on a sheet pan and allow to freeze solid before storing in a tightly sealed container. Bring to room temperature for 1 to 2 hours before serving.
Frequently asked questions
No. Instead, make a frosting that's made with less sugar like ermine frosting or homemade whipped cream. Buttercream frosting is made with two main ingredients: confectioner's sugar and butter. It's popular because it's no-cook and made with few ingredients. Since it's mainly made of sugar, it's very sweet. Using less sugar means you'll mainly taste butter, the other main ingredient.
- Whipped buttercream frosting - Fluffier than a traditional buttercream.
- Whipped chocolate buttercream frosting - A fluffier chocolate buttercream frosting.
- Cream cheese buttercream frosting - Slightly less sweet and tangy.
- Ermine frosting - A less sweet, cooked flour frosting. Perfect for those who don't like the sweet taste of buttercream frosting.
- Homemade whipped cream - Light and much less sweet than buttercream.
For years I've used this simple Wilton cupcake decorating kit (Amazon) to decorate my cupcakes. It comes with four piping tips, bags, and easy to read instructions. I also purchased this additional coupler (Amazon) to make it easy to secure the piping tips and to change out tips halfway through decorating.
Yes. Similar to my strawberry filled cupcakes recipe, these cupcakes can be filled with jam or fruit compote.
Yes, when doubled. Find the recipe here: Vanilla Layer Cake
Troubleshooting
Baked goods can turn out dry for a few reasons:
- Baking too long.
- Adding too many dry ingredients.
- Adding too few wet ingredients.
It's important to follow the recipe exactly, including the measurements and exact ingredients listed. I recommend using an instant-read thermometer to make sure your cupcakes don't get overbaked in the oven.
Sinking can happen for many reasons. Overmixing the batter (which adds extra air that's released during baking), underbaking, using expired leavening, using the wrong leavening, or accidentally doubling the leavening can all cause your cupcakes to sink in the middle.
Cupcakes can turn out dense from expired leavening, overmixing the wet and dry ingredients (this overworks the gluten), not whipping the butter and sugar long enough, or adding extra wet ingredients (like adding sour cream or applesauce to make cupcakes "extra moist"). If the balance of wet and dry ingredients is off, this can cause a change in texture, preventing your cupcakes from rising properly in the oven.
All cakes, even vanilla cake, will brown on the outside edges due to a chemical reaction that happens when sugar is heated up. This is called a Maillard reaction and is completely normal. The insides will remain white and fluffy and the tops will be covered by frosting.
Recommended
📖 Recipe
Homemade Vanilla Cupcakes
Ingredients
Vanilla cupcakes
- 1.5 cups (168 g) cake flour
- 1.5 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, room temperature
- 1 cup (198 g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (113 g) milk, room temperature
- 1 teaspoon vanilla extract
American buttercream frosting
- 4 cups (454 g) confectioner's sugar
- 1 cup (226 g) unsalted butter, room temperature
- 3 tablespoons (42 g) heavy cream, or more as needed
- 1 teaspoon vanilla extract
Instructions
Vanilla cupcakes
- Preheat oven to 350℉. Line a cupcake pan with liners and set aside.
- Add flour, baking powder, and salt to a bowl. Whisk to remove clumps and set aside.
- In a separate large bowl, add butter and sugar. Using a hand mixer or stand mixer, beat until creamed and fluffy, about a minute. Add eggs and vanilla extract, beating until smooth and fluffy, about a minute.
- Add half of your dry ingredients to butter mixture. Stir until just combined. Add half of milk, again stirring until just combined. Repeat once more, adding remaining dry ingredients and remaining milk, stirring until just incorporated.
- Portion batter between 12 cupcake liners, filling about ⅔ full. Bake in preheated oven for about 18-20 minutes, or until centers pop back when gently pressed in the center. If an indent is left, your cupcakes need more time.
- Remove pan from oven and allow to cool for 5 minutes before transferring cupcakes to a wire rack to finish cooling.
American buttercream frosting
- In a large bowl, add room temperature butter. Using a hand mixer or stand mixer, beat until creamy and smooth, about a minute.
- Add confectioner's sugar, 1 cup at a time, mixing slowly until combined. Then, whip at high speed for 2-3 minutes, or until light and fluffy.
- Add vanilla extract and heavy cream, then whip until fluffy, another 1 to 2 minutes.
- Pipe or spread frosting with a knife onto cupcakes and serve.
Equipment Recommendations
Notes
- Storage: Cupcakes are best served the same day of baking, but will remain moist for up to 48 hours when covered in a sealed container at room temperature.
- Freezing: Cupcakes (frosted or not) can be frozen for up to 3 months. Transfer to a baking sheet and freeze until solid, then store in a freezer-safe container. Thaw on the countertop for 1-2 hours before serving.
- Cake flour alternatives: This recipe can be made with all-purpose flour instead of cake flour, but the texture will be coarser and cupcakes will not turn out quite as tender. Readers have also had success using a cake flour substitute that calls for replacing 2 tablespoons of flour per cup with cornstarch.
- Frosting quantity: The frosting recipe makes enough to pipe tall, dramatic frosting onto each cupcake (like shown in the photos). If you'd like to make less frosting and spread it with a knife, cut the recipe in half.
- More tips: Be sure to check out my 10 tips for baking cake, based on reader comments and questions!
Perfect vanilla cupcakes ❤️Definitely will make again ❤️
Can the milk be substituted for buttermilk
I would not recommend using buttermilk for this recipe. Buttermilk is more acidic and will react differently to the leavening agents. Here's a vanilla cupcake recipe that does use buttermilk: https://thestayathomechef.com/vanilla-cupcake-recipe/
This is a wonderfully simple recipe! They came out just like stated. The bounce was very satisfying! I made two dozen for our daughter’s class and the kids loved them!
These were bakery style cupcakes and I am obsessed! Wouldn’t change a thing!
Could you recommend a chocolate version with peanut butter icing?
Hi Kaitlyn, so glad to hear you loved the cupcakes! I don't have a peanut butter frosting recipe, but you can find my chocolate cupcake recipe here: https://thetoastykitchen.com/easy-homemade-chocolate-cupcakes/
first time making cupcake 100%homemade and these were delish!
Heather, I think that the gram measurements of the sugar is incorrect. 1cup of sugar = 200g. I love this recipe.. It is my go-to recipe for vanilla cupcakes!
Hi Martina, thanks so much for pointing this out! I've fixed the typo in the recipe card. So glad you enjoy the recipe!
These are lovely and light. I topped with a fresh strawberry buttercream. Very pleased with the result
Strawberry buttercream sounds like a great addition! Glad you enjoyed them!
Hi I made these and they were delicious. No issues at all! Everyone loved them so much and two people asked me to make more.
Question: can the batter be saved? I only need 6 cupcakes for an event on Tuesday and then 6 for an event on Thursday. I know you stated the cupcakes should be eaten the same day baked.
Cake batter is best baked within about an hour. Cake batter can be frozen in a freezer bag (I haven't personally tried it with this recipe) and baked cupcakes can also be frozen to keep their fresh texture and flavor.
I followed the recipe exactly, weighed ingredients and although the cupcakes were moist, they didn’t rise (no dome and middle collapsed) and were way too sweet! Why do you think they did not rise?
Hi Rob, I'm sorry to hear that your cupcakes didn't turn out as expected. It's hard to say without being in the kitchen with you as to what went wrong. If they didn't rise at all, the baking powder could be expired. This may also be why they tasted too sweet - if they didn't rise at all, your ingredients were all compacted together instead of spreading out and baking up light and fluffy.
Cupcakes can collapse for several reasons:
- Expired leavening agents (or too much/too little of a leavening agent).
- Underbaked - they look done, but when removed from the oven they sink in the middle and have a wet center.
- Overmixed batter - whipping extra air into the batter will cause that extra air to escape and deflate during the baking process.
- Adding more wet ingredients can cause the batter to be too moist/heavy to rise properly (probably not the case since you followed the recipe as written).
I followed the recipe and my cupcakes were extremely dry
Hi Cynthia, I'm sorry to hear that your cupcakes turned out dry. I noticed that I haven't updated this post with my detailed section on 'how to prevent dry cake' so I'll be sure to add it to this post as well for future readers. Here are a few reasons why cake turns out dry:
- Substituting or omitting ingredients that add moisture to the cupcakes - eggs, sugar, butter, and milk.
- Adding too much flour - I recommend measuring with a scale or using the spoon and level method, rather than scooping with the measuring cup.
- Overbaking - If your oven runs slightly hotter than mine, your cupcakes may be done a minute or two sooner than my recommended times.
I feel like this would be good with chocolate chips
Hi,
Can I use buttermilk instead of milk?
I would not recommend using buttermilk for this recipe. Buttermilk is more acidic and will react differently to the leavening agents. Here's a vanilla cupcake recipe that does use buttermilk: https://thestayathomechef.com/vanilla-cupcake-recipe/
These are by far the best cupcakes I’ve ever had. I’m partial to a light and fluffy cake over a dense one and this recipe is exactly that. It’s perfectly moist and the cake flour really makes a difference in the texture. I added almond extract to these and I loved the flavor, the only thing I would do differently next time is add more vanilla. Can’t wait to make these again, thank you for the fantastic recipe!
Have you tried to make mini cupcakes with these? I would like to know baking time and any other adjustments needed to do mini cupcakes.
Hi Lynette, readers have had success making mini cupcakes with this recipe. One regular sized cupcake will make three mini cupcakes, filling your mini cupcake liners just over halfway full. Minis bake in about 10-12 minutes at the same temperature, 350 degrees Fahrenheit. Let us know how they turn out!
The cupcakes were delicious. I had no problems making them, and your directions were spot on!
Made these tonight, it was my first time making any cupcake/cake from scratch. Recipe was easy to follow and these turned out DELICIOUS! The cupcakes are slightly crumbly yet still very moist, and they're just sweet enough. Really love them and will be making this one again no question! Thank you!! 🙂
That's fantastic!! So glad you enjoy them 🙂
Can i use Almond milk instead of cows milk?
Yes, almond milk will work!
Can I use this recipe to make a cake? Would it still turn out?
Hi Leslie, I haven't tried making these cupcakes into a cake, but if you give it a try let us know how it goes!
*update* I have made this recipe into a cake, you can find the full post here: https://thetoastykitchen.com/vanilla-sheet-cake/
So I tried this recipe as a cake, it would have turned out great except that the top of the cake stuck to the pan even though I greased it. I will try it again but I will put parchment paper in the bottom first. Thanks for the recipe!
Hi can i add maybe 1/4-1/2 cup of milk? i feel as the batter is too thick.
Hi Angie, I wouldn't recommend adding more liquid because the cupcakes may turn out too wet and dense when baked. As long as you can spoon the batter into your cupcake pan it should be fine!
The cupcakes are the best. They turned out perfect.and they taste good
I followed the recipe to the T. My cupcakes looked and tasted amazing (I got 12 out of the batter but I have a bigger cupcake pan). My husband and I felt they were a little too sweet. Any recommendations on lowering the sweetness of the cake but keeping the frosting rich?
Hi Brie, I'm glad you enjoyed the cupcakes! I haven't tested this, but you could probably reduce the sugar by 1/4 cup without affecting the quality of the cupcake. I also have a whipped buttercream frosting https://thetoastykitchen.com/whipped-buttercream-frosting/ that may taste slightly less sweet due to the addition of more heavy cream.
Made vanilla white recipe exactly. Taste is great but they were DRY. Any suggestions?
Baked 18 minutes exactly and they were light golden on top.
Hi Michelle, I'm sorry to hear that your cupcakes turned out dry! My first thought is that maybe your oven runs a little hot, so your cupcakes baked a little faster than mine did. If you try the recipe again, I'd start checking your cupcakes at 15 minutes instead.
Hi I tried these they came out really dense just delicious !!! I used margarine and brown sugar as that’s all I had and I only have a large toaster oven . They came out like a pound cake .. I refrigerated the batter as i was unable to finish baking last night . This evening will have a go at the icing and baking the rest . Thank you! Love from Trinidad 🇹🇹
Hi Ana, I'm glad the cupcakes tasted great! Margarine has more water than butter, and brown sugar will add more moisture to the batter than granulated sugar, which is potentially why the cupcakes turned out a bit dense.
I haven't tried baking them in a toaster oven but that may have affected the outcome as well. I hope you enjoy the rest!
Hi I am just about to bake mine do u have any idea if I can cut the amount of eggs down by two?
Also how long can the cupcakes sit before eating? Thx 😁
Cupcakes are best served the same day of baking, but will remain moist for up to 48 hours when covered in a sealed container. Your cupcakes should be cooled to room temperature after sitting for about an hour.
Hi Lauren, this recipe requires two eggs, I do not suggest reducing or eliminating the eggs needed for the recipe. The eggs provide structure to the cupcakes, and combined with the flour give the cupcakes their needed height and texture. If you don't have the eggs needed for the recipe, I'd recommend searching for a recipe that does include the ingredients you have on hand. Since baking is so precise, I do not recommend altering the recipe. Hope this helps!
Hi Heather. Thank you for your small batch Cupcake recipe I really loved them, mine came out 12 Cupcakes. I followed the recipe exactly but🙈 I added the 1/2 cup all purpose flour instead of the full 1 1/2.cups of cake flour. I was scared how they will turn out. But Thank God they were amazing.. Thank you again will try your recipe from now on😊
Ok these tasted pretty darn good. I have to say I wasn’t sure how it was going to turn out because
1) I didn’t have any cake flour on hand and had to sub with some regular flour and corn starch
2) I didn’t have any baking powder either
3) I started making your white cupcake recipe and then realized it required too much egg white which I felt like was a waste and the fact that supply is just a tad bit scarce to come by these days not to mention the fact that I didn’t know what to do with all that egg yolk. So I ended up switching to this yellow cupcake recipe instead even though I had already mixed my 2 teaspoons of “baking powder” into my “cake flour.”
As you may have noticed I am not one to read through directions thoroughly prior to actually baking. 🙃 So being that I had already made a few mistakes to begin with, this turned out extremely successful as everyone in my family gobbled one right out of the oven.. my cupcake did have a hint of a cornbread taste due to the fact that I had to sub in corn starch but it was still light and fluffy and delicious! Will definitely make again. Thanks!
I'm glad you enjoyed the cupcakes, and that they turned out with substitutions! If you ever want to try the white cupcakes with egg whites, you can purchase a container of egg whites at the store, so you're not wasting yolks.
I may need to add a few egg yolk recipes to the site as well 🙂
This recipe is fool proof ! Delicious and easy! I only had 3cups of powdered sugar for the icing and it worked fine. Sweet enough so of you're not exact don't fret ! These are yummy ! Thank you !
OH MY DELICIOUS!!!! I made your cupcakes and buttercream frosting for my grandfather and neices Birthday today! I've never made homemade cupcakes or buttercream before and this recipe was easy to follow and just what I was looking for. I will definitely be making these again. Thank you so much for sharing! 🙂
Jessica, I am so glad you enjoyed the recipe! Thank you for the wonderful review!
Hello, is this a recipe that is ok to double or triple?
Yes, you can double or triple this recipe. If you click on the servings you can adjust the ingredients for as many cupcakes as you need!
It states to use 2 eggs but in the video it shows egg whites. Which one is correct?
This recipe uses two eggs.
There is a video for my white cupcakes recipe which uses egg whites, you can find that recipe here:
https://thetoastykitchen.com/easy-white-cupcakes/
I've tried this recipe twice and both times I made exactly 15 cupcakes. Both times batter spilled over the sides and the cupcake sank in the middle. But they taste amazing! I double checked my ingredients and measurements and they match the recipe. Any idea on what to tweak? I love the flavor but they keep turning out ugly.
Thanks!
Hi Jaclyn! My first thought is that maybe the batter is being over-mixed, which will whip air into the batter, doing two things. First, there will be a larger amount of batter in each cup, which will cause them to overflow when they bake. Second, once they start baking, the cupcakes will deflate, causing the middles to sink. I've had this happen to me before, and I was over-mixing the batter. Do you think that might be it?
Heather,
I just made these cupcakes today & they are fabulous. Made the 1-2-3-4 cake on the Swans Down Cake Flour box & even though it tasted just fine the cake texture was too heavy for me but these cupcakes are spot on for taste, texture & ease of making.
I think the secret is as suggested not over mixing.
Thank you
Hi Leslie, glad to hear the cupcakes turned out great for you!