Easy Vanilla Cupcakes

This Easy Vanilla Cupcakes recipe is so good with a moist fluffy texture and a fun vanilla swirl frosting. A versatile simple homemade cupcake recipe that you can customize with your favorite frosting and toppings. Perfect for any occasions from everyday yummy family treats to birthday parties, bbq’s, and wedding or shower celebrations.

Also try my lemon raspberry buttercream cupcakes, lemon blueberry cupcakes, strawberry cake mix cupcakes, apple cider cupcakes and my cherry almond mini cakes.


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Vanilla cupcakes from scratch

Making this cupcake recipe from scratch using only good quality fresh ingredients with no unwanted preservatives makes such a big difference in the flavor.

I find the double vanilla flavor in these cupcakes irresistible and cannot stop eating them!!

Recipe Snapshot

QUICK AND EASY: easy cupcake recipe
DELICIOUS: vanilla cupcakes with sprinkles
CUSTOMIZE: the ingredients and your toppings
Be the hit of the party with these 12 vanilla cupcakes!!

8 vanilla cupcakes on a white plate with coloured sprinkles.

Also try my popular hummingbird bundt cake, easy moist coconut cake, frosted brownie bites, brownie blondies and my easy peach bread recipes.

Ingredients

Vanilla Cupcake

  • All Purpose Flour
  • Baking Powder
  • Salt
  • Butter – unsalted butter at room temperature
  • Sugar
  • Egg – at room temperature
  • Milk
  • Vanilla Extract – I like to use pure vanilla extract for the best deep vanilla flavor, but you can use artificial if that is what you have on hand

Vanilla Frosting

  • Butter – unsalted butter at room temperature
  • Sugar
  • Powdered Sugar
  • Vanilla Extract
  • Milk – as needed to moisten the frosting

Cupcake Topping

  • Coloured Sprinkles or Non Pareils – is optional but makes for a fun colorful topping that everyone loves

How to make the best vanilla cupcakes

Images for step by step how to make vanilla cupcakes.
  1. Directions for Cupcakes: Preheat oven to 300 degrees F. Add cupcake liners to a 12 serving cupcake pan, and set aside.
  2. In a medium mixing bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Add butter to a large mixing bowl, and beat with an electric mixer until creamy.
  4. Slowly pour in sugar, followed by the egg and vanilla extract, mixing each until well combined.
  5. Scrape sides of bowl with a rubber spatula and mix again to ensure all ingredients are well combined.
  6. With mixer set on LOW, add in half of the dry ingredients, followed by half of the milk, mixing well after each addition. Repeat with remaining ingredients. Increase speed and mix until smooth. 
  7. Using a large spoon, divide batter evenly into prepared cupcake pan, filling about ¾ full.
  8. Bake on 300 F. for 26 minutes, or until a toothpick inserted in center comes out clean. 
  9. Place each cupcake on a wire cooling rack to cool.
  10. Directions for Frosting:  Add butter to the bowl of an electric mixer and beat for about 1 minute, or until very creamy.
  11. Slowly add in powdered sugar and vanilla, and mix until well combined.
  12. Slowly add in a SMALL amount of milk until desired consistency is reached. 
  13. Add frosting to a piping bag and swirl on frosting.
Closeup picture of vanilla cupcakes with a sprinkle topping on a plate.

Sandra’s Top Tips

  • Do not overmix the batter
  • Fill your cupcake liners no more than 3/4 full
  • Preheat the oven for the best even baking
  • If your oven has hot spots rotate the baking pan around 13 minutes of cooking time
  • Use a piping bag for the frosting for the swirl pattern

Storage instructions

Store in an airtight container for 2 to 3 days at room temperature.

Freeze using a freezer-safe container or freezer bags for 2 months.

Thaw at room temperature or in the fridge overnight before serving.

Print
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6 vanilla cupcakes on a plate in a circle pattern.

Easy Vanilla Cupcakes


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  • Author: Sandra Flegg
  • Total Time: 46 minutes
  • Yield: 12 cupcakes

Description

This Easy Vanilla Cupcakes recipe is so good with a moist fluffy texture and a fun vanilla swirl frosting. A versatile simple homemade cupcake recipe that you can customize with your favorite frosting and toppings. Perfect for any occasions from everyday yummy family treats to birthday parties, bbq’s, and wedding or shower celebrations.


Ingredients

Cupcake Ingredients:

1 1/2 cups flour

1 tsp. Baking powder

1/4 tsp. Salt

1/3 cup unsalted butter, room temp

2/3 cup, plus 3 tablespoons sugar

1 large egg

2/3 cup milk

1 tsp. vanilla extract

Frosting Ingredients:

1/2 cup unsalted butter (room temp)

2 cups powdered sugar

1 tsp. Vanilla extract

Milk (added as needed to moisten frosting)


Instructions

  1. Directions for Cupcakes: Preheat oven to 300 degrees F. Add cupcake liners to a 12 serving cupcake pan, and set aside.
  2. In a medium mixing bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Add butter to a large mixing bowl, and beat with an electric mixer until creamy.
  4. Slowly pour in sugar, followed by the egg and vanilla extract, mixing each until well combined.
  5. Scrape sides of bowl with a rubber spatula and mix again to ensure all ingredients are well combined.
  6. With mixer set on LOW, add in half of the dry ingredients, followed by half of the milk, mixing well after each addition. Repeat with remaining ingredients. Increase speed and mix until smooth. 
  7. Using a large spoon, divide batter evenly into prepared cupcake pan, filling about ¾ full.
  8. Bake on 300 F. for 26 minutes, or until a toothpick inserted in center comes out clean. 
  9. Place each cupcake on a wire cooling rack to cool.
  10. Directions for Frosting:  Add butter to the bowl of an electric mixer and beat for about 1 minute, or until very creamy.
  11. Slowly add in powdered sugar and vanilla, and mix until well combined.
  12. Slowly add in a SMALL amount of milk until desired consistency is reached. 
  13. Add frosting to a piping bag and swirl on frosting.

Notes

Storage instructions:

Store in an airtight container for 2 to 3 days at room temperature.

Freeze using a freezer-safe container or freezer bags for 2 months.

Thaw at room temperature or in the fridge overnight before serving.

  • Prep Time: 20 minutes
  • Cook Time: 26 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American

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