Cupcakes

Homemade Vanilla Cupcakes with Buttercream Frosting

4.78 from 31 votes
My soft, perfect, Classic Vanilla Cupcake Recipe is topped with my best-ever buttercream frosting and sprinkles, and works for any occasion!
A vanilla cupcake with a bite taken out of it.

Hi Bold Bakers!

Everyone should have an excellent vanilla cupcake recipe in their collection, and this one is the best! I call my Homemade Vanilla Cupcakes the little black dress of desserts — it works for any occasion. They’re perfect for every event, from first birthday parties to weddings, depending on how you decorate them! 

My recipe calls for buttermilk (you can use my Homemade Buttermilk Recipe, of course), which ensures a perfectly moist vanilla cupcake with a delicious and satisfying, subtle tang. I also use cake flour to give them a really fantastic texture. If you want, use my Cake Flour recipe!

Along with this cupcake recipe, I’m including my Best-Ever Vanilla Buttercream recipe. From there, it’s up to you to decorate the way you like! Get creative with some cheerful sprinkles, food coloring, flavor extracts.

Vanilla cupcakes topped with buttercream and colorful sprinkles.

What Is Cake Flour? Can I Use Plain Flour Instead Of Cake Flour?

Cake flour is a finely milled, low protein flour, and because it produces less gluten than other flours, your cakes will be perfectly tender, soft, and fluffy. 

If you don’t want to use cake flour, you can use regular all-purpose flour in a cake, subbing it for the other 1:1.

What You Need To Make Vanilla Cupcakes With Buttercream

  • Measuring Cups and Spoons
  • Mixing bowl
  • 12-cup muffin tin
  • Paper liners
  • Stand mixer or handheld mixer.

A close up of my vanilla cupcakes recipe finished and topped with buttercream.

How To Make Vanilla Cupcakes

Never buy boxed mix again! These cupcakes are so easy and so delicious!! (And don’t forget to get the full recipe with measurements, on the page down below.)

  1. In the bowl of a stand mixer, or if you are using a handheld mixer, a large bowl, combine the cake flour, sugar, salt, baking powder, and baking soda. Mix on low for a few seconds to combine.
  2. Add butter, oil, and vanilla extract. Blend until the ingredients are combined, scraping down the sides of the bowl once or twice as you go.
  3. Add in the eggs and yolk, one at a time, and mix on low until combined. 
  4. Pour in the buttermilk and mix on low until well combined. Try not to overmix; otherwise, your cake will not be as fluffy. 
  5. Scoop the batter into the 12-cup muffin tin with paper liners.
  6. Bake in a preheated 350°F (180°C) oven for 20-25 minutes. You can check if the cupcakes are fully baked by inserting a toothpick into the center. If it comes out clean, they are ready to be taken out of the oven.
  7. Allow the cupcakes to cool in the pan for 10 minutes, then lift them onto a wire rack to finish cooling. 
  8. Decorate the cupcakes with Vanilla Buttercream Frosting after allowing to cool fully, and add your sprinkles.

Gemma’s Pro Chef Tips For Vanilla Cupcakes

  • For the best rise, allow all of your ingredients to come to room temperature before beginning. 
  • Don’t have an ingredient? I have recipes for Cake FlourVanilla Buttercream FrostingButtermilk, and Confetti Sprinkles
  • Cupcakes tend to dry out if kept in a refrigerator. It’s better to keep them stored at room temperature or in the freezer if you plan to store them for longer.
  • The buttercream frosting can be made in advance and kept refrigerated for up to 4 weeks or frozen for up to 2 months. Allow it to come to room temperature before frosting. 

The interior of my vanilla cupcakes to show texture and consistency.

How Do I Store Vanilla Cupcakes?

The best way to store cupcakes is in an airtight container at room temperature. They can be kept for up to 2 days. If you’d like to store them for longer, they can be frozen in an airtight container for up to 2 months. Before serving, allow them to defrost at room temperature for about 2 hours. 

Make More Cupcakes!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Classic Vanilla Cupcakes Recipe with Vanilla Buttercream

4.78 from 31 votes
My soft, perfect, Classic Vanilla Cupcake Recipe is topped with my best-ever buttercream frosting and sprinkles, and works for any occasion!
Author: Gemma Stafford
Servings: 12 cupcakes
Prep Time 25 mins
Cook Time 20 mins
My soft, perfect, Classic Vanilla Cupcake Recipe is topped with my best-ever buttercream frosting and sprinkles, and works for any occasion!
Author: Gemma Stafford
Servings: 12 cupcakes

Ingredients

  • 1 ½ cups (7oz/198g) cake flour
  • 1 cup (8oz/225g) sugar
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • teaspoon baking soda
  • 2 tablespoons (1oz/28g) butter softened
  • cup (2 ½ floz/71g) neutral-flavored oil (vegetable, sunflower, canola)
  • 2 tablespoons vanilla extract
  • 2 large eggs
  • 1 egg yolk
  • ¾ cup (6 floz/170 ml) buttermilk
  • 1 recipe vanilla buttercream frosting

Instructions

  • Preheat oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.
  • In the bowl of a stand mixer (or in a large bowl with a handheld mixer) combine cake flour, sugar, salt, baking powder, and baking soda. Mix on low for a few seconds to combine.
  • Add butter, oil, and vanilla extract and blend until combined, scraping down the sides of the bowl once or twice.
  • Add the eggs and yolk, one at a time, and mix on low until fully combined.
  • Pour in the buttermilk and mix on low until thoroughly combined, but take care not to overmix.
  • Scoop batter evenly into the 12 prepared muffin cups and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before lifting onto a wire rack to cool completely.
  • Decorate the cupcakes with Vanilla Buttercream Frosting and sprinkles
  • Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, they can be frozen in an airtight container for up to 2 months. Defrost at room temperature for about 2 hours.
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Tina
Tina
2 days ago

Hey, is this the reverse creaming method? I’ve made sure to be using the correct ingredients and using them at the correct temperature.How long(minutes) should I be incorporating the eggs? Is 1 1/2 minutes alright ? I’ve noticed when adding buttermilk the batter becomes runny. The batter was thick after adding the eggs. Should I add the buttermilk in portions or all together? When the cupcakes are finished there is some tunneling and they sort produce big crumbs. What can I do differently?

Last edited 2 days ago by Tina
Victoria
Victoria
5 days ago

Hey Gemma, I love watching your cooking and baking videos! I was wondering how do I keep my cupcakes from falling? It seems that they rise and have a cute and nice little muffin top but then after they have cooled they shrink..:( I use regular AP flour, milk, sour cream, baking soda and powder, just the normal stuff? Do you have any suggestions? 🙂

Jen-jen76
1 month ago

Hi Gemma i made these cakes and they are beautiful I used wholemeal cake i halved the cake batter and made 6 chocolate and 6 vanilla cupcakes and the same with the butter cream my daughter loves them

Hotchstix
1 month ago

I made these for a birthday. I used a 1:1 gluten free flour and added in sprinkles to make it birthday cake cupcakes. It was a total Hit! Now it’s being requested for future birthdays. Love all your recipes!!

Last edited 1 month ago by Hotchstix
1 month ago

Hi Gemma.Today I used your vanilla cupcakes recipe to make a cake.Doubled the recipe to make sure will be enough and used your butter cream frosting between the cake layers and a bit of strawberry jam.Decorated with whipped cream.We just tried it and have to tell you your recipe is genius!Works as cake too,it was soooo good! 🙂

1 month ago

Just made them.They are gorgeous!Thanks for sharing your recipe with us Gemma!Awesome as always🧁💖
Uploaded a photo here,apologies mine do not look as lovely as yours but I was a bit tired and not great at piping lol

Kulsoom
Kulsoom
2 months ago

My cupcake batter is very runny. Is that normal or should I do something before I bake it?

Ness Kess
2 months ago

Seriously, the best cupcakes ever! I made them for my young daughters Harry Potter themed birthday. The family was majorly impressed! Gemma always delivers the tastiest and easiest to follow recipes! I’m happy I now have a small reserve of cake flour for my next cake/cupcakes! Thank you so much for the tip on how to make the cake flour! I believe it made all the difference! ✨

Mishka karkal
2 months ago

Hi Gemma, Is it okay if I use all-purpose-flour instead of cake flour, because to make cake flour (flour+corn flour/corn starch) I don’t have corn flour or corn starch.

Kuks
3 months ago

Hello Gemma, can I sub the bit of butter with extra vegetable oil?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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