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Vanilla cupcake recipe.

Vanilla Cupcake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Addison LaBonte
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 12 1x
  • Category: Dessert
  • Cuisine: American


This homemade vanilla cupcake recipe is the best!  The cupcakes are soft, fluffy, and moist.  The vanilla buttercream frosting is so smooth and creamy.  These vanilla cupcakes are perfect for any occasion!


Units Scale

For the cupcakes:

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup buttermilk

For the vanilla buttercream frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 to 3 tablespoons milk or heavy cream
  • 2 teaspoons vanilla extract


For the Vanilla Cupcakes:

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, using an electric mixer.
  4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined after each addition.
  6. Fill the cupcake liners about ¾ full with the batter.
  7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  8. Remove the cupcakes from the oven and let them cool in the muffin tin for about 5 minutes. Then, transfer them to a wire rack to cool completely before frosting.

For the Vanilla Buttercream Frosting:

  1. In a large mixing bowl, beat the softened butter until creamy and smooth.
  2. Gradually add the powdered sugar, about 1 cup at a time, mixing well after each addition.
  3. Add the milk or heavy cream, one tablespoon at a time, until the desired consistency is reached. Stir in the vanilla extract and mix until well combined.

Assembling the Cupcakes:

  1. Once the cupcakes have cooled completely, frost them with the vanilla buttercream frosting using a piping bag or spatula.
  2. Optional: Decorate the cupcakes with sprinkles, edible pearls, or any desired toppings.


  • If you need to substitute for buttermilk, combine ¾ cup milk with 1 tablespoon lemon juice or white vinegar.  Stir together and let this sit for 5 minutes.
  • This recipe can be made with gluten free 1 to 1 flour.  I love King Arthur Flour gluten free flour!
  • Do not overmix the cupcake batter.
  • Do not fill the muffin liners more than ¾ of the way full.
  • Once a toothpick inserted comes out clean, remove the cupcakes from the oven.
  • Allow the cupcakes to fully cool before frosting.
  • Beat the frosting using a hand mixer or electric mixer.
  • Store cupcakes in an airtight container for up to 3 days.