These vanilla cupcakes couldn’t be easier; just toss everything together, mix, and they’re ready to bake in less than 5 minutes! Soft, buttery, and perfectly fluffy every time.
Published: April 6, 2024 by Pamela. Updated on September 29, 2025.
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Vanilla cupcakes are the kind of recipe I always come back to. They’re soft, fluffy, and so quick to make that I can have a batch in the oven in minutes. What I love most is how easy it is to switch up the flavors. Some days I’ll top them with my 2-ingredient buttercream when I want something quick, other times I’ll go for Swiss meringue buttercream when I feel like baking something a little fancier.
They’re also perfect with any filling, so they’re the perfect base recipe if you want to make several flavors without staying for hours in the kitchen. This is a game changer if you have a bakery as well!
What Makes These vanilla Cupcakes Special:
I created this recipe to make sure you can whip up tasty cupcakes quickly with ingredients that are easy to find. What makes this vanilla cupcake recipe special is how simple and reliable it is. You don’t need any fancy ingredients, just basic things you probably already have at home.
I made this recipe the easiest possible, you just add all the ingredients together, start mixing, and set a timer. That’s it! Then you toss them in the oven. It can’t get any more simple!
The cake flour keeps the cupcakes light and tender, while the butter and milk make them rich and moist. It’s a super easy recipe that anyone can follow, and the best part? You’ll have delicious cupcakes in no time!
Understanding the ingredients in vanilla cupcakes:
- Cake Flour: Cake flour gives these cupcakes a soft and tender crumb. Its lower protein content creates a lighter texture compared to all-purpose flour, making it ideal for fluffy cupcakes. Of course you can use all-purpose flour if this is all you have, but whenever you’re making anything vanilla (cakes or cupcakes), cake flour is always best. But no worries, you can combine all-purpose flour with corn starch to make a substitute, check out the simple steps here.
- Granulated Sugar: The sugar sweetens the cupcakes while also helping to create a light and airy texture when creamed with the butter. Keep in mind if you use organic cane sugar or brown sugar, the texture will change.
- Unsalted Butter: Using unsalted butter allows for better control over the salt in your recipe. Its creamy texture and rich flavor add moisture and tenderness to the cupcakes.
- Baking Powder: Baking powder acts as a leavening agent, giving the cupcakes their light and fluffy rise. Make sure the baking powder you are using is not old.
- Milk: Just a tablespoon of milk helps achieve the perfect batter consistency, ensuring the cupcakes stay moist and don’t dry out. You can use any type of milk you want.
How to make vanilla cupcakes:
Frequently Asked Questions:
Can I use all-purpose flour instead of cake flour for cupcakes?
Yes, you can substitute all-purpose flour, but the cupcakes may be slightly denser. For best results, replace 1 cup of all-purpose flour with 1 cup minus 2 tablespoons of flour and add 2 tablespoons of cornstarch.
How do I know when the cupcakes are done?
Insert a toothpick into the center of a cupcake. If it comes out clean or with a few crumbs, they’re done. If it’s wet, bake for a few more minutes and check again.
Can I make vanilla cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance. Store them in an airtight container at room temperature, and frost them just before serving for the best taste.
Can I double this recipe?
Absolutely! This recipe doubles beautifully, making it perfect for larger gatherings.
⭐️ If you tried this vanilla cupcake recipe, be sure to leave a rating and share your thoughts in the comments below. I’d love to hear your feedback!
Vanilla Cupcakes (5 Minutes to Prep)
Ingredients
- ¾ Cup Cake flour
- ⅓ Cup Granulated sugar
- ½ Cup Unsalted room temperature butter
- 1 tsp Vanilla extract
- ½ tsp Baking powder
- 2 Eggs
- 1 Tbsp Milk
Instructions
- In a mixing bowl, combine cake flour, granulated sugar, butter, vanilla extract, baking powder, eggs, and milk.
- Using a mixer on medium speed, mix the ingredients for 1 1/2 minutes until the batter is smooth.
- Preheat your oven to 160°C (320°F).
- Line a cupcake tray with cupcake liners and fill each liner 2/3 full with batter.
- Bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Transfer the cupcakes to a cooling rack and let them cool completely before decorating or serving.
Video
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
Nutrition
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Which Type of Frosting is best for Vanilla Cupcakes?
Vanilla cupcakes are the most versatile base, you can pair them with almost any frosting or filling to create endless flavors. I often go for my Swiss meringue buttercream when I want something silky and not too sweet.
When I want something super quick and that has no eggs, I go with my 2-ingredient buttercream, it doesn’t get easier than this.
When using a vanilla buttercream, you can also go a step further and add some delicious fillings to your cupcakes. For lemon cupcakes, consider filling them with a delicious lemon curd, and decorate them with a slice of lemon.
You can also use vanilla cupcakes to make cookies and cream cupcakes, fill them with my Oreo spread recipe, top them with a cream cheese frosting, and add crushed Oreos on top.
And, of course you can make vanilla cupcakes with chocolate frosting on top. I would recommend my chocolate Swiss buttercream or you can try my 2 ingredients chocolate buttercream for something easier.
Tips To Make The Best Recipe for Vanilla Cupcakes:
- Don’t Overmix the Batter
Mix just until the ingredients are combined. Overmixing can create dense cupcakes instead of the light, fluffy texture you want. - Preheat Your Oven
Make sure your oven is fully preheated before placing the cupcakes inside. This ensures even baking and a consistent rise. - Store Properly
Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days. If frosted, keep them in the fridge but let them sit at room temperature for 15-20 minutes before serving. - Pair with the Best Buttercream
For a truly bakery-quality experience, pair these cupcakes with my Swiss meringue buttercream. It’s silky, light, and perfectly complements the delicate vanilla flavor of the cupcakes.
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