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Frosting & Fettuccine

Home » Recipe Search » Cupcakes

Mar 14, 2022(last updated December 31, 2022)

Homemade Easy Vanilla Cupcakes

5 from 3 votes
BySam Adler
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This post might have affiliate links, please check out my full disclosure policy.

These Homemade Easy Vanilla Cupcakes are fluffy and moist and can be customized with your favorite frostings or toppings! Plus, they’re made with cake flour, so they’re super light, airy, and delicious!

A vanilla cupcake topped with vanilla buttercream and sprinkles on a deep red surface.

PSA! All cupcakes are not created equal!

As we learned in pastry school, there are so many ways you can manipulate the texture and flavor of baked goods including these cute little cupcakes.

Some cupcake recipes can be moist and dense, and others are light and fluffy. These vanilla cupcakes are a bit different than my typical vanilla cupcakes with oil because they are much lighter and fluffier. You can also make them into mini vanilla cupcakes too! If you are looking for a dairy free version, I got you covered! Try my recipe for dairy free cupcakes!

They are made with cake flour along with a creaming method to make them even more fluffy! Definitely go the extra mile and get cake flour, it really makes a difference!

Cake flour is a type of flour that has been milled to a very fine powder and sifted to remove any larger pieces. It’s made from soft wheat, which gives it a lower protein content than all-purpose flour. When baked goods are made with cake flour, they tend to be more tender and have a softer crumb.

Along with cake flour, all you’ll need is simple baking ingredients to whip up a batch of these easy vanilla cupcakes!

For topping you cant go wrong with a classic vanilla frosting. You can also frost these with a fluffy chocolate buttercream frosting or a deliciously zesty lemon frosting.

WHY YOU SHOULD MAKE THIS RECIPE

Well firstly, because I was SUPER dedicated to it and had to test it 5 times to make sure it was where I wanted it. No dense cupcakes here!! But you should also make them because:

  • The texture is light, fluffy, and moist all at the same time.
  • Vanilla cupcakes are the perfect canvas for many different toppings and frostings.
  • They’re made with simple baking ingredients you can find anywhere.
  • These versatile vanilla cupcakes can be made for any special occasion or when you need a sweet treat.

I also love that these cupcakes are tall. I hate it when I find a cupcake recipe that has a short looking cupcake!

INGREDIENTS NEEDED

Ingredients for homemade vanilla cupcakes
  • Cake Flour – This fine-milled flour is perfect for making baked goods where you want a light and fluffy texture as it’s less dense than all-purpose flour.
  • Baking Powder & Baking Soda – Both of these leavening agents help give the cupcakes their classic fluffy texture by creating air in the batter when baked.
  • Kosher Salt – Salt helps to activate the leavening agents and also balances the sweet flavor in the cupcakes.
  • Unsalted Butter – Your butter needs to be at room temperature. If you forget to take your butter out before baking, learn how to soften butter quickly.
  • Granulated Sugar – Adds a classic sweet flavor to the base of the cupcake.
  • Egg & Egg Whites – Helps bind the ingredients together. The additional egg whites add additional fluffy texture to the batter and keep the vanilla white and not yellow.
  • Vanilla Extract – Gives the cupcakes a classic vanilla flavor.
  • Buttermilk – Adds a light tangy flavor and creamy richness to the cupcake.

HOW TO MAKE HOMEMADE VANILLA CUPCAKES

  1. Prepare for baking: Preheat the oven to 350F and line a muffin tin with 12 cupcake liners. Set aside.
  2. Combine the dry ingredients: In a medium-size bowl combine the cupcake flour, 1 baking powder, baking soda, and kosher salt. Whisk until combined. 
  3. Cream the wet ingredients together: In the bowl of a hand mixer or stand mixer fitted with the paddle attachment cream the butter for 1 minute on medium speed. Then, scrape down the bowl and add 1 cup sugar. Turn the mixer to medium and mix for an additional 2 minutes until light and fluffy. Scrape down the bowl again, then add the egg, egg whites, and vanilla extract. Mix again for one minute until fully combined.
  4. Assemble the cupcake batter: To the wet ingredients, add 1/3 of the dry mixture along with half of the buttermilk. Alternate in this combination making sure to end with the dry ingredients. Mix everything just until combined without over mixing.
  5. Bake, cool, and frost: Using a 3 tablespoon cookie scoop, evenly distribute the cupcake batter into the prepared muffin tin and fill each 3/4 of the way. Bake for 21-22 minutes or until the tops are fully set. Remove from the oven and place on a wire rack until fully cooled. Add your favorite toppings or frostings before serving.

These cupcakes were frosted with my Classic American Vanilla Buttercream.

Creamed butter and sugar on a spatula.
Creamed Butter and Sugar
A mixture of butter, sugar, and eggs in a stainless steel bowl.
Butter, Sugar, & Egg Combo
Vanilla cupcake batter in a stainless steel bowl.
Vanilla Cupcake Batter
Vanilla cupcake batter in a tin
Cupcake batter in a tin

TIPS FOR RECIPE SUCCESS

  • Make sure you are using room temperature eggs, egg whites, buttermilk, and butter to ensure a proper texture and smooth batter.
  • Using a kitchen scale is the best way to measure your flour for most accurate results.
  • Use a light-colored cupcake tin as the light color helps distribute heat more evenly. Dark-colored pans can cook too quickly causing the cupcakes to burn.
  • When preparing the batter, don’t over mix or cupcakes will flatten.
  • Use a 3 tbsp cookie scoop to measure each cupcake perfectly.
  • Don’t overfill the muffin tins as they may spillover while rising.
  • My favorite cake flour is Swan’s Down.

HOW TO MAKE CAKE FLOUR WITH ALL-PURPOSE FLOUR

Can’t find cake flour? Use this simple method for turning all-purpose flour into soft and fine cake flour.

  1. Per 1 cup flour, remove 2 tbsp.
  2. Replace with 2 tbsp corn starch.
  3. Whisk or sift until fully combined.

**For this recipe-take out 4 tbsp from this recipe and replace it with corn starch. Sift or mix well.

5 vanilla cupcakes with vanilla frosting and sprinkles in a tin on a deep red surface.

STORAGE AND FREEZING

Storing: Store cooled cupcakes in an airtight container at room temperature for up to one week. You can also store them in the refrigerator for up to two weeks.

Freezing: Cupcakes can be frozen unfrosted or frosted in an airtight freezer-safe container for up to three months. Thaw overnight in the refrigerator and bring to room temperature before serving.

How to decorate vanilla cupcakes

First, choose your favorite frosting recipe! Next, I like to use a Wilton 1M tip with a piping bag to make pretty swirls. You could also use an offset spatula or even a knife if you want. Top with sprinkles for extra fun!

FAQ

Do I have to use cake flour?

You can use all purpose flour but they wont come out as light as if you used cake flour.

Where can I find cake flour?

Cake flour is available in most grocery stores. If you can’t find it, you can use the simple substitution method above to make your own.

What is the creaming method?

The creaming method is a process of beating butter and sugar together until light and fluffy. This is used in many cakes and cookie recipes for a light and fluffy texture.

My cupcakes are coming out too dry, what could be wrong?

If your cupcakes are coming out too dry, it’s possible that you overmixed the batter or that your oven temperature is too high. Make sure to use room temperature ingredients and don’t overfill the muffin tin.

What’s the secret to light and airy cupcakes?

Using cake flour, eggs, and buttermilk help keep cupcakes moist, light, and airy!

Why did my cupcakes sink?

A number of reasons! You could have over mixed the batter, used ingredients that were too cold, or your oven was too hot.

FROSTING SUGGESTIONS

Vanilla cupcakes are so versatile and complement the flavors of frostings and toppings. Try using these delicious buttercream frosting recipes!

  • Classic American Buttercream Frosting
  • Mascarpone Frosting
  • Zesty Lemon Buttercream Frosting
  • Caramel Buttercream Frosting
  • Raspberry Buttercream Frosting
  • Strawberry Buttercream Frosting
A vanilla cupcake topped with vanilla buttercream and sprinkles on a deep red surface.

Homemade Easy Vanilla Cupcakes

These Homemade Easy Vanilla Cupcakes are fluffy and moist and can be customized with your favorite frostings or toppings! Plus, they're made with cake flour, so they're super light, airy, and delicious!
5 from 3 votes
Print Pin SaveSaved! Rate
Course: Cupcakes
Cuisine: American
Diet: Kosher
Keyword: birthday cupcakes, homemade vanilla cupcakes, moist vanilla cupcakes, vanilla cupcakes with vanilla frosting
Prep Time: 8 minutes
Cook Time: 22 minutes
Total Time: 30 minutes
Servings: 12 cupcakes
Calories: 214kcal
Author: Sam Adler

Ingredients

  • 1 ¾ cup cake flour (207g)
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp kosher salt
  • ½ cup unsalted butter (113g) softened to room temperature
  • 1 cup granulated sugar (200g)
  • 1 egg (50g)
  • 2 egg white (70g)
  • 2 tsp vanilla extract
  • ½ cup buttermilk at room temperature (118mL)
US Customary – Metric

Instructions

  • Preheat the oven to 350F and line a muffin tin with 12 cupcake liners.
  • In a medium size bowl combine the 1 ¾ cup cake flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp kosher salt. Whisk until combined.
  • In the bowl of a hand mixer or stand mixer fitted with the paddle attachment cream the ½ cup butter for 1 minute on medium speed. Scrape down the bowl and add 1 cup sugar.
  • Mix on medium speed for 2 minutes until light and fluffy.
  • Scrape down the bowl and add the egg, 2 egg whites and 2 tsp vanilla extract. Mix for 1 minute on medium speed.
  • Add in 1/3rd of the dry ingredients, then half of the buttermilk and alternate, starting and ending with the dry ingredients.
  • Mix only until combined. Do not overmix.
  • Using a 3 tbsp cookie scoop, scoop the batter into the muffin liners ¾ of the way full. Bake for 21-22 minutes or until the cake is set.
  • Cool and frost with your favorite buttercream.

Notes

  • These cupcakes are frosted with Classic American Vanilla Buttercream
  • Make sure to properly measure your flour. The best way to properly measure is with a kitchen scale. If you are using measuring cups- spoon flour into the measuring cup can level it off with a knife.
  • Make sure all refrigerated ingredients are at room temperature. If you forgot, learn how to soften butter quickly.

Nutrition

Nutrition Facts
Homemade Easy Vanilla Cupcakes
Amount Per Serving (1 cupcake)
Calories 214 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 35mg12%
Sodium 132mg6%
Potassium 49mg1%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 17g19%
Protein 4g8%
Vitamin A 273IU5%
Calcium 39mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

I love when you share my recipes!!

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Filed Under: Cupcakes Tagged With: Vanilla

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

Reader Interactions

Comments

  1. Luciana Cartolano says

    October 11, 2022 at 3:36 pm

    5 stars
    Hi Sam!
    Recently changed my usually cupcake recipe for this one and OMG! Taste super and the consistency is perfect! Not so spongy and firm! (used to use only eggwhites; and adding the extra egg makes them firm)
    Thanks!

    Reply
    • Sam Adler says

      October 13, 2022 at 9:10 am

      Hi Luciana!! Thank you SO much!! I tested this recipe 6 or 7 times to get it right so I am so happy you love them! Thank you so much for leaving a 5 star rating and review!!

      Reply

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Do you love this recipe? If so, I would be so grateful if you left a star rating with your comment! Star ratings help other people find my recipes so they can make them too. Thank you for your support!

XO, Sam

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

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Saveur Blog award winner for best food Instagram

samadlerphotography

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🍾🥂HAPPY NEW YEAR 🍾🥂
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ARE YOU READY FOR IT?! 2022 Cookie Box is @taylors ARE YOU READY FOR IT?! 2022 Cookie Box is @taylorswift themed!! 
1. “Like a rainbow with all of the colors” sprinkle cookies 
2. “Lover” heart sugar cookies 
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4. “Midnight” cookies AKA my chocolate brownie cookies 
5. “Red lip classic” sugar cookies 
6. More midnight cookies- (dusted with powdered sugar to look like the midnight cloudy sky)
7. “Bejeweled” sugar cookies (Navy bc black fondant was out of stock)
8. @taylorswift famous chai cookies 

Merry Christmas if you’re celebrating and hope you have a happy New Year’s Day!
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#ad This year for Chanukah we’re switching it up #ad This year for Chanukah we’re switching it up from classic sufganiyot to make these fun donut fries! Puffy, golden, and delicious, dip your “fries” into melted chocolate or raspberry jelly and celebrate all week long! @aldiusa makes it super easy with their amazing selection of high quality products at seriously unimaginable prices. Run to your nearest @aldiusa to find all the ingredients you need to make these and have a Happy Chanukah!
Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
•Mix the yeast with water in a mixer bowl and let stand for 10 mins until frothy. Add the
sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
•Start adding only 5 cups of flour and salt, and knead/mix on medium speed in a stand mixer
fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
•Using a pizza cutter, cut in half vertically. Then slice thin strips horizontally. You want them
thin as they will puff up while frying.
•Let the fries rest for another 15 mins. 
•Meanwhile, using a deep fryer or a large pot, heat your oil to 350 degrees F. Fry the donut
fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
Happy birthday @taylorswift 👸🏼 hope it feels Happy birthday @taylorswift 👸🏼 hope it feels like a perfect night and you’re not weepin in a party bathroom. IYKYK
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Also here’s to wishing me getting those tix!
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I sure do like these gingersnap cookies babe 😂 I sure do like these gingersnap cookies babe 😂 

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22 shares