Vanilla cupcakes are a timeless and delicious treat that everyone loves. They are soft, fluffy, and filled with sweet vanilla flavor, making them perfect for birthdays, parties, or just an afternoon snack. What makes these cupcakes special is their simple ingredients and easy method — you don’t need to be a professional baker to make them turn out great.
These cupcakes are light enough to pair with any frosting, like classic vanilla buttercream, chocolate, or even a fruit-flavored topping. Plus, you can customize them by adding sprinkles, a jam filling, or a swirl of flavored frosting. Once you make homemade vanilla cupcakes, you’ll see how much better they taste than anything store-bought!
Ingredients and Substitutions
- 1 ½ cups (190g) all-purpose flour – Gives structure to the cupcakes.
- 1 ½ teaspoons baking powder – Helps the cupcakes rise.
- ½ teaspoon baking soda – Adds a little extra lift.
- ¼ teaspoon salt – Balances the sweetness.
- ½ cup (113g) unsalted butter, softened – Adds rich flavor and moisture.
- ¾ cup (150g) granulated sugar – Sweetens the cupcakes.
- 2 large eggs – Binds the ingredients together.
- 2 teaspoons vanilla extract – Gives that classic vanilla flavor.
- ½ cup (120ml) buttermilk – Keeps the cupcakes soft and tender.
Step-by-Step Instructions
Make the Batter
- Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another large bowl, beat the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Add half of the dry ingredients to the wet ingredients and mix until just combined.
- Pour in the buttermilk and mix, then add the remaining dry ingredients and mix again.
Bake the Cupcakes
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
Variations and Customizations
- Add Lemon Zest: For a bright, citrusy twist.
- Sprinkles: Fold in colorful sprinkles for funfetti cupcakes.
- Fill with Jam: Add a small spoonful of jam to the center before baking for a surprise inside.
- Top with Different Frostings: Vanilla, chocolate, strawberry, or even peanut butter frosting works beautifully.
FAQs
Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes a day ahead and frost them when ready to serve.
How do I store vanilla cupcakes?
Keep them in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Can I freeze these cupcakes?
Absolutely. Freeze unfrosted cupcakes in a freezer-safe bag for up to 2 months. Thaw and frost when needed.
Enjoy these soft and delicious vanilla cupcakes at any celebration or whenever you want a sweet treat!