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The BEST Vanilla Cupcakes

This tried and true Homemade Vanilla Cupcakes recipe is light and moist making them the perfect base for any frosting! Easy to make and a classic flavor! 

Perfect Vanilla Cupcakes

Having a good base cake recipe is vital for any baker.

You should have a good chocolate, devil’s food cake, yellow cake, and vanilla cake recipe.

These base cakes are ideal for when you need to get extra creative and out of the box (think cookies and cream cake).

Which brings me to this recipe. It is simply the very best homemade vanilla cupcake.

Birthday Vanilla Cupcakes

The tern “vanilla” is often used to describe something that is bland or flavorless. THIS recipe couldn’t be farther from that description!

These cupcakes are so light and moist with a bold flavor. Having both vanilla bean and vanilla extract help to make things really pop.

Top things off with a sweet vanilla buttercream and you have got yourself one decadent treat!

How to keep cupcakes moist:

  1. Let the cupcakes cool completely before frosting or storing in a container.
  2. Once cooled, store in an air tight container and not open on the counter.
  3. Do not store cupcakes in the refrigerator unless  your room is above 70 degrees.

How long do cupcakes last?

Homemade cupcakes are best if eaten within 2-3 days. Technically, they will last longer in the refrigerator but you run the risk of them becoming stale.

The Best Vanilla Cupcakes

Tips to make the BEST vanilla cupcakes:

  1. Be sure you use quality ingredients. Do not skimp on the vanilla bean paste, vanilla extract (always use pure NOT imitation), and BUTTER. Flour, baking soda and powder are always ok as “off brand.”
  2. It is so important that you use room temperature ingredients. This ensures even mixing and a perfect batter.
  3. Do not over mix your batter. I like to keep my mixer on low/medium speed. This keeps the butter from overheating and the ingredients incorporate evenly.
  4. Use a scoop for even cupcake sizes. This isn’t necessary but does make it super simple to keep your cupcakes even.
Vanilla Cupcakes

Like this recipe? You will love my:

Vanilla cupcakes

Vanilla cupcakes

Yield: 18 cupcakes
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes

This tried and true Homemade Vanilla Cupcake recipe is light and moist making them the perfect base for any frosting! Easy to make and a classic flavor! 

Ingredients

Cupcakes:

  • 1 cup sugar
  • 1 teaspoon vanilla bean paste
  • 1/4 cup butter, softened
  • 2 eggs
  • 1/3 cup plain yogurt
  • 1/4 cup canola or vegetable oil
  • 1 tablespoon pure vanilla extract
  • 1-1/2 cups flour
  • 3-1/2 tablespoons cornstarch
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup milk

Frosting:

  • 1 cup butter
  • 2-1/2 to 3 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons milk

Instructions

Cupcakes:

  1. Preheat your oven to 350 degrees. Line two muffin tins with paper liners and set aside.
  2. Combine the sugar and vanilla paste in the bowl of an electric mixer. Stir until fragrant. Add the butter, eggs, yogurt, oil, and extract.
  3. In a separate bowl whisk together the flour, cornstarch, baking powder, baking soda, and salt. Fold into your wet ingredients along with the milk.
  4. Fill your paper liners half full. Bake for 14 minutes or until a toothpick comes out clean.

Frosting:

  1. Whisk together all of your ingredients until smooth. Frost cooled cupcakes.

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Nutrition Information:
Yield: 18 Serving Size: 18 cupcakes
Amount Per Serving: Calories: 328Total Fat: 17gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 56mgSodium: 267mgCarbohydrates: 42gFiber: 0gSugar: 30gProtein: 3g

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The BEST vanilla cupcakes. This homemade cupcake recipe makes beautiful moist cupcakes and is topped with vanilla buttercream frosting!
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Ashley Whiteman

Saturday 7th of March 2020

This may sound silly but .. do you typically use the same recipe when doing cakes and cupcakes? I wanted to do a cake. Thanks 🙃

Jesseca

Sunday 8th of March 2020

Hi Ashley, this is such a great question! I don't see any issue with making this into a cake. Depending on the size, you may need to double the recipe. I would also increase the baking time until a toothpick comes out clean or the center of the cake bounces back when touched.

Delaram

Sunday 1st of March 2020

Hi dear, -is the above vanilla frosting suitable for icing the sugar cookies that you were able to do water color decoration on? -also can i use this vanilla frosting like butter cream? between cake layers and for all over the cake? I basically want a good buttercream for holding cake layers and decoration but i don't like too sweet. Thanks.

Jesseca

Wednesday 4th of March 2020

I have used this for icing sugar cookies, yes. I have also used this for layer cakes. I suggest using a white food coloring if you want a true white color on your decorated cookies and cakes. The yellow in the butter does give just the slightest hint of color.

stephanie

Monday 25th of April 2016

Hi! This vanilla cupcakes recipe sounds amazing. Me and my mom are hosting a tea party and she wanted to make some mini cupcakes, how can i transform this recipe into a mini cupcakes one?

JeanB

Thursday 19th of February 2015

Would take a dried up old vanilla cupcake over a fresh chocolate cupcake any day. Unless the chocolate cupcake tasted like brownie.

Yvonne @ TriedandTasty

Tuesday 18th of March 2014

I don't think I can pick - I do love me some chocolate, but I love vanilla too. I think I like them both equally. There's just something about a soft and fluffy and moist cupcake that just makes me swoon!

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