These vanilla cupcakes are soft, fluffy and full of real vanilla flavor, my
go-to recipe for every cupcake recipe on the blog.
Made from scratch with butter, buttermilk and real vanilla, they taste like classic bakery cupcakes but are easy enough for any home baker.
I use this batter as my standard vanilla base for birthdays, parties and all my cupcake variations you see here on Sweetly Cakes.
The recipe has been tested many times in my French home kitchen so you get consistent, light and moist vanilla cupcakes every time.
Why you'll love this recipe
- Soft vanilla crumb light, tender texture with real vanilla flavor.
- Moist for days stays soft and fresh even the next day.
- Perfect base works with buttercream, mascarpone, cream cheese, or chocolate frosting.
Ingredients you need
- Butter: Unsalted, softened.
- Sugar: Granulated
- Eggs: Room temperature.
- Vanilla & salt: Vanilla extract (or paste) and fine salt.
- Buttermilk: Or plain yogurt.
- Flour: Cake flour.
- Baking powder: For a light rise.
Tips for this recipe
- Room-temperature mix Use softened butter and warm eggs to get a smooth batter and an even rise
- Light, fluffy crumb Cream butter and sugar well before adding the rest for the best cupcake texture
- Balanced mixing Add dry ingredients and buttermilk alternately to avoid a heavy or dense crumb
- Perfect shape Fill liners about three-quarters full for domed, even cupcakes
- Stable frosting Let cupcakes cool fully before piping to keep the vanilla frosting firm
How to make vanilla cupcakes
Cream the butter and sugar in a large bowl with an electric mixer (or stand mixer with the paddle attachment) for about 2 minutes until smooth.
Add the eggs and vanilla by scraping the seeds from half a vanilla bean and mixing again for 1 minute.
Combine the dry ingredients in a separate bowl — flour, baking powder and salt — and sift twice for a light cupcake crumb.
Add the dry ingredients alternately with the buttermilk, mixing gently between each addition until the cupcake batter is smooth.
Preheat the oven to 350°F / 180°C and line a cupcake pan with paper liners.
Fill each liner ¾ full and bake the vanilla cupcakes for 18–20 minutes until puffed and lightly golden.
Cool the cupcakes in the pan for a few minutes, then transfer to a wire rack until completely cooled.
Frosting ideas for vanilla cupcakes
These vanilla cupcakes work with many different frostings, which makes them perfect for birthdays, parties, and everyday baking.
- Vanilla buttercream Classic and smooth, perfect for piping and decorating.
- Mascarpone frosting Light and less sweet, ideal for a softer finish.
- Cream cheese frosting Slightly tangy and rich, great with vanilla.
- Chocolate buttercream A simple chocolate option that pairs well with vanilla cupcakes.
Vanilla buttercream is my go-to frosting for these cupcakes when I want a classic, smooth finish.
I use this vanilla cupcake base with all these frostings depending on the occasion and flavor I want.
Storage
- In the fridge Keep unfrosted vanilla cupcakes in an airtight container for 4–5 days. Frosted cupcakes hold 3–4 days.
- In the freezer Freeze plain or frosted cupcakes for up to 3 months and thaw overnight in the fridge.
Variations
- Chocolate swirl Marble part of the batter with cocoa powder
- Lemon-vanilla Add lemon zest or a splash of juice for a bright flavor
- Fruit-filled Add jam or fruit purée in the center before frosting
- Coconut-vanilla Mix in shredded coconut for a soft tropical twist
- Nutella Swirl Nutella through the batter or add a small filled center
If you prefer chocolate, I also share a chocolate cupcakes version made with a cocoa-based batter.
If you’re looking for a full-size cake, I also share a vanilla cake version using the same vanilla base.
Recipe Questions
Can I use this batter for a cake?
Yes, but the texture is softer than a classic vanilla cake. For clean layers, use a vanilla sponge or a Molly cake.
Why do my cupcakes sink?
Usually from overmixing, opening the oven too early, or underbaking. The batter should be just combined and baked fully until the center springs back.
What’s the best vanilla to use?
Vanilla bean or vanilla paste for the strongest flavor. A good-quality extract works very well too.
More Cupcake Recipes
- Vanilla cupcakes with oil
- Mini vanilla cupcakes
- Small batch vanilla cupcakes
- Vanilla birthday cupcakes
- Strawberry cupcakes
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!
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Vanilla Cupcakes
- Total Time: 30 minutes
- Yield: 12 cupcakes
Description
Soft and moist vanilla cupcakes with real vanilla flavor and a tender crumb. An easy, versatile base recipe for any occasion. Makes 12 standard cupcakes.
Ingredients
Vanilla cupcakes
- 100 g (½ cup) unsalted butter, softened
- 150 g (¾ cup) granulated sugar
- 2 eggs, room temperature (about 100 g)
- ½ vanilla bean or 1 ½ tsp vanilla extract
- 135 ml (½ cup) buttermilk or plain yogurt
- 150 g (1 ¼ cups) cake flour
- 1 ½ tsp baking powder (6 g)
- ¼ tsp salt
Instructions
Vanilla cupcakes
- Preheat the oven to 350°F / 180°C and line a cupcake tin with paper liners.
- Mix and sift the dry ingredients (flour, baking powder, salt) twice.
- Beat the softened butter and sugar for 2–3 minutes until smooth and creamy.
- Add the eggs and vanilla and mix for one minute until fully combined.
- Incorporate the dry ingredients and buttermilk alternately, mixing with a spatula between each addition until smooth.
- Fill the cupcake liners ¾ full and bake for 18–20 minutes until puffed and lightly golden.
- Check doneness with a toothpick; it should come out clean.
- Cool the cupcakes in the pan for a few minutes, then transfer to a rack to cool completely.
Notes
Storage: Store frosted cupcakes in the fridge for 3–4 days or freeze (without frosting) for up to 3 months.
Tips:
- Use a scale for accurate measurements.
- Room-temperature eggs help create a smooth batter.
- Don’t overmix once the flour is added to keep the cupcakes soft.
- Fill liners evenly for consistent baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: cupcakes,
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 174
- Sugar: 13.2 g
- Sodium: 74.3 mg
- Fat: 8.1 g
- Carbohydrates: 23 g
- Protein: 2.8 g
- Cholesterol: 50.2 mg
Leyla
They were too good I just reduced the sugar because we prefer less sweet, otherwise they were beautiful and soft, thank you.
Kristen
Planning to make these beauties for my daughter's 2nd birthday. If I'm hoping the recipe to yield 36 cupcakes, would you recommend tripling the recipe?
Fadela
Yes! This recipe makes 12 vanilla cupcakes, so if you need 36 cupcakes, you can simply triple the ingredients. Just be sure to bake in batches to avoid overcrowding the oven.
Hope your daughter has a wonderful birthday!