Hey, you! Get set to bake a masterpiece that fills your home with the warm, irresistible scent of bliss. This homemade Vanilla Cupcakes recipe is your new go-to when you want something simple, delicious, and downright comforting.
No fancy gadgets or weird ingredients, just real stuff that turns into soft, fluffy cupcakes topped with a dreamy vanilla buttercream. If you’ve ever thought vanilla cupcakes were boring, trust me, this vanilla cupcake recipe will change your mind (and your dessert game).
Why Vanilla Cupcakes Are a Must-Bake
Ridiculously soft, every single time, thanks to the magical duo of cornstarch and buttermilk, these cupcakes are like little clouds you can hold in your hand.
No intimidating ingredients or fancy tools, this recipe plays nice with your kitchen basics, so anyone can nail it, whether you’re a newbie or a pro.
Bake it for any mood, any moment, from weekday pick-me-ups to weekend celebrations, these cupcakes fit every occasion like a glove.
A recipe that’s easy to customize, want to swirl in some espresso, fold in fresh lavender, or go wild with sprinkles? You can make it your own, this recipe loves a personal touch.
The Ingredients You’ll Need
- All-purpose flour, I like using this as the base because it gives your cupcakes that perfect soft crumb without any fuss.
- Cornstarch, you can think of this as the secret ingredient that makes the cupcakes extra tender and almost melt-in-your-mouth.
- Baking powder, it’s best if you use this to help your cupcakes rise nice and fluffy, no heavy dense bites here!
- Salted butter, I recommend salted butter in the batter because the tiny hint of salt really makes the sweetness pop.
- Eggs, these are your natural binder, and I like how they add moisture and structure without any weird additives.
- Granulated sugar, you can’t skip this one; it sweetens everything just right and helps with that lovely texture.
- Buttermilk, maybe it’s my favorite ingredient here because it brings tangy richness and keeps things moist and airy.
- Whole milk, it balances the batter with extra creaminess, making each bite smooth and soft.
- Pure vanilla extract, I always add vanilla for that warm, cozy flavor that turns simple cupcakes into something special.
- Unsalted butter (for frosting), it’s best if your butter is softened so your frosting becomes silky and spreads like a dream.
- Powdered sugar, I like using this to get that smooth, sweet frosting that’s fluffy but not grainy.
- Heavy cream, you can add this to make the frosting creamy and easy to spread without it getting too stiff.
- A pinch of salt (for frosting), a little salt balances the sweetness and brings all the flavors together perfectly.
How to Make Homemade Vanilla Cupcakes
(Without Stress, Fancy Equipment, or Losing Your Mind)
Step 1: Let the oven warm up
Go ahead and set your oven to 350°F (175°C). While that’s heating, line a 12-cup cupcake pan with cupcake liners. This part is low effort, but it’s always the first move, it gets you in the zone.
Step 2: Whisk the dry team together
In a bowl, whisk together your flour, cornstarch, and baking powder. You’re basically giving your dry ingredients a little meet-and-greet. I like to do this first so I’m not scrambling while butter is flying later.
Step 3: Creamy dreamy butter + sugar moment
In another bowl, beat your salted butter and sugar together. Start slow (so you don’t sugar-blast your counter), then crank it up and let it whip until it’s fluffy and pale. It should look like vanilla-scented clouds when you’re done, I’m talking 3-4 minutes of mixing magic.
Add the eggs in, one at a time. Give each one a little time to blend in before adding the next. Then pour in that vanilla extract.
Step 4: Mix it all, slowly, gently
Here’s where we build the batter, and yes, there’s a bit of back and forth. Start by adding a scoop of your flour mix into the butter mix. Stir on low. Then pour in the whole milk, mix again. Add more flour. Then the buttermilk. Finish with the last bit of flour.
My tip? Don’t overthink it. Just stir until things look smooth and no dry streaks are left. You don’t need to beat it to death, just bring it together.
Fill each cupcake liner about two-thirds full using a spoon or scoop.
Step 5: Bake & breathe
Slide the tray into the oven and bake for 19 minutes. Your kitchen will smell unreal.
Once baked, let them hang out in the pan for 5 minutes, then move them to a wire rack. You want them completely cool before frosting, trust me, melted buttercream is a heartbreak.
Step 6: Make the frosting
In a clean bowl, beat that softened butter until it’s creamy. Slowly add your powdered sugar (I do it in parts so my kitchen doesn’t look like a snow globe). Stir in cream, vanilla, and a tiny dash of salt, it helps smooth out the sweetness. Whip it until fluffy and spreadable.
Now frost those cupcakes however your heart desires. Pipe a swirl, go rustic with a spoon. You can’t go wrong, there’s no wrong choice here.
Common Vanilla Cupcake Issues
Cupcakes turned out dry
Probably baked too long. Ovens vary, so I recommend checking a few minutes early. If the tops spring back lightly and a toothpick comes out clean (with maybe one or two crumbs), they’re good to go!
Sinking in the middle
That usually means they were underbaked or the batter was overmixed. Next time, mix until just combined and avoid opening the oven door too early.
Frosting too runny
Could be the butter was too soft or the kitchen was warm. If that happens, chill the bowl in the fridge for 10–15 minutes, then whip it again. You can also add a little more powdered sugar to firm things up.
Cupcakes stuck to the liners
This is a sneaky one! Sometimes it happens if the cupcakes are still warm or if the liners are thin. I’ve found that letting them cool completely helps, and investing in good-quality liners can make a huge difference.
Cupcakes baked unevenly
One side cooking faster? Turn the pan halfway through to make sure it bakes evenly.
My Best Tips for Perfect Vanilla Cupcakes
Room temperature is your best friend: I highly recommend bringing your eggs, milk, and butter to room temp before starting. It helps everything blend better, and gives your cupcakes a smoother, fluffier texture.
Don’t skip the buttermilk: Buttermilk adds that soft, tender crumb I love in a cupcake. You’ll clearly taste and feel the difference. If you don’t have it on hand, you can make a quick substitute, (See Notes).
Decorate with your mood: Classic sprinkles, edible glitter, a fresh berry on top, whatever makes you smile. Cupcakes are meant to be fun, so don’t stress the details.
How to Store Your Vanilla Cupcakes
At room temperature (best for short-term): Place cupcakes, whether frosted or not, in a tightly closed container at room temperature. Keep them in a cool, dry spot, they’ll stay soft and fresh for 2 to 3 days.
In the fridge (if your kitchen runs warm): On hot days or when frosting softens, chilling cupcakes in the fridge helps keep them perfect. Just store them in a container and let them sit at room temp for 20–30 minutes before serving so the texture comes back.
Freeze for later: I recommend freezing unfrosted cupcakes. Wrap each one in plastic wrap, pop them in a freezer bag or airtight container, and freeze for up to 2 months. Thaw on the counter, then frost fresh when ready!
Frosting leftovers: Don’t toss it, buttercream stores well! Keep it in the fridge in an airtight container for up to a week. Give it a quick whip before using again.
Other Cupcakes To Try
How to Make Perfect Vanilla Cupcakes
Ingredients
Vanilla Cupcakes
- 1⅓ cups all-purpose flour
- 1½ teaspoons baking powder
- 3 teaspoons cornstarch
- ½ cup salted butter softened
- 2 large eggs at room temperature
- 1 cup granulated sugar
- ⅓ cup buttermilk
- ⅓ cup whole milk
- 2 teaspoons pure vanilla extract
Buttercream Frosting
- ¾ cup unsalted butter softened
- 2½ cups powdered sugar sifted
- 2 tablespoons heavy cream
- 1½ teaspoons vanilla extract
- A pinch of salt to balance the sweetness
Instructions
- Start by preheating your oven to 350°F (175°C). While it’s heating up, line a standard 12-cup muffin pan with paper liners.
- In a bowl, whisk together your all-purpose flour, cornstarch, and baking powder.
- Beat the granulated sugar and softened salted butter together in a separate mixing bowl. Mix on low at first, then go high and cream it for 3 to 4 minutes, until it’s soft, airy, and pale
- Add the eggs one at a time, mixing until each one disappears into the batter. Then stir in your vanilla extract, it brings that cozy, classic cupcake aroma we all love.
- Now, gently mix things together in parts: a bit of the flour mix, then the milk, more flour, the buttermilk, then finish with the rest of the flour. Don’t overmix, just stir until it all looks smooth and combined.
- Scoop the batter into the lined muffin cups, filling each about ⅔ full. No need to be exact, just aim for even.
- Bake in your preheated oven for 19 minutes. They’re finished baking when a toothpick in the middle pulls out without any batter.
- Let them sit in the pan for 5 minutes, then gently move them to a wire rack to cool completely.
- Now, for the frosting, in a clean bowl, beat the unsalted butter until soft and smooth. Add the powdered sugar a bit at a time, then pour in the heavy cream, vanilla, and a pinch of salt to round it all out. Beat the frosting until it’s light, airy, and ready to swirl.
- Once your cupcakes are cool, go ahead and frost them however you like. Enjoy!
Notes
- Use an ice cream scoop for even cupcakes, It’s the easiest way to get perfectly even cupcakes without the guesswork
- Feel free to replace the vanilla with almond extract or add a bit of lemon zest for extra flavor.
- No buttermilk on hand? To make a quick substitute, mix 1/3 cup whole milk with 1 teaspoon of vinegar or lemon juice. Let it sit for 5–10 minutes.
