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    Home » Dessert » Vanilla Cupcake Recipe

    Vanilla Cupcake Recipe

    Published: Jun 2, 2021 · Modified: Aug 19, 2021 by Jennie · This post may contain affiliate links

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    The most perfect Vanilla Cupcake Recipe. It's so simple to make with a light cupcake made with your everyday pantry staples and a buttercream frosting that can't be beat. 

    vanilla cupcakes on serving tray

    Cupcakes are a favorite dessert across the world!  This Vanilla Cupcake Recipe is simple to make and tastes delicious.

    You start with some pantry staples for your cupcake then whip up a really easy buttercream frosting to go on top. These cupcakes are so moist and tasty.

    They will be great for a weekend brunch or a birthday party. They will dazzle anyone who eats them, and they look amazing!

    How to make these easy Vanilla Cupcakes:

    The cupcakes are light and fluffy and the frosting is rich and creamy.

    The perfect combo if you ask me. I used a simple piping bag to add the frosting on top once my cupcakes have cooled.

    Ingredients:

    Cupcakes:

    • All-purpose Flour
    • Baking Powder
    • Salt
    • Eggs (room temperature)
    • Sugar
    • Unsalted Butter (melted)
    • Vanilla Extract
    • Milk

    ingredients for vanilla cupcakes in glass bowls

    How to make a Vanilla Cupcake:

    Step One - Preheat your oven to 350 degrees. Prepare a muffin tin with cupcake liners. Sift together flour, baking powder, and salt then set aside.

    mixing together flour salt and baking powder in glass bowl

    Step Two - Using an electric mixer to beat eggs and sugar. Beat for 1-2 minutes until eggs are a light yellow. While still mixing very slowly pour in melted butter and vanilla extract.

    mixing sugar and eggs in glass bowl with electric hand mixer

    Step Three - Slowly mix in milk and your dry ingredients. Adding in a little at a time back and forth, scraping the sides as needed until all ingredients are well combined.

    • Tip - A dense or dry cupcake is a result of not enough liquid in the batter. If you batter is really thick or dry, add 1 tablespoon of water at a time to get to a nice smooth and creamy consistency.

    mixing in the dry ingredients and wet ingredients for the cupcakes

    Step Four - I used a piping back to fill my cupcake liners, or you can spoon the cupcake batter into your prepared muffin tin about ¾ the way full.

    Bake for 15-18 minutes or until cupcakes are cooked through and a toothpick can come out clean. Place on a rack to cool completely before icing.

    • Tip - One thing an eager baker may do is check their cupcakes early. One big tip to help keep this moist and fluffy is to not open that oven until they have been in the over for about ¾ of the time. Opening the oven will offset the temperature by bringing in outside cool air, and this could affect the fluffiness.

    using piping bag to fill cupcake liners in cupcake pan

    How to make vanilla buttercream frosting:

    Making homemade frosting is pretty easy. All you need are a few simple ingredients and a hand or stand mixer.

    • Confectioners sugar (also known as powdered sugar)
    • Butter (I used unsalted)
    • Vanilla
    • Heavy whipping cream.

    With an electric mixer cream together confectioners sugar and softened butter. Once well combined add in vanilla extract and heavy whipping cream then mix in again. Add to a piping bag and top on cooled cupcakes.

    cooked cupcakes in cupcake pan

    Decorating cupcakes like a pro!

    Frosting a cupcake or cake is so fun! I am a firm believer though that taste in some food, like a cupcake, starts at seeing it!

    Yes, looking at a beautifully frosted and decorated cupcake really makes you want it more than you originally thought. Here are some tips for frosting your cupcake!

    • Use a piping bag with a decorative tip: I love using Wilton Cupcake Tips. Piping bags can be difficult to use, but they really do create an amazing end result once you get the hang of it. If using a decorative tip you want to start perpendicular to the cupcake about a ½ inch above the cupcake. Use two hands on the piping bag and leave the cupcake on a flat surface. Start on the outside edge of the cupcake, and try your best to frost in one motion. Squeeze your frosting while slowly rotating the bag in a circular motion, moving towards the center of the cupcake. As you reach the center pull up, stop squeezing, and make a little "twist" with your wrist to cut the frosting off. Practice does make perfect in this, and it has taken me a lot of trials to get very pretty looking frosting.
    • Use a frosting knife and rotating cake stand: If you do not have piping bags and frosting tips it is ok! Wilton also makes a really helpful frosting knife and you could also get this rotating cake stand. I used a frosting knife for the longest time. Hold a cupcake in your hand, and get a nice dollop of frosting on the knife. Place it right in the middle of the cupcake, and then make 2 rotations. Both going in half circles to spread the frosting on the cupcake. I know a rotating cake stand may seem large, but it also works well in moving your cupcake if you do not want to hold it in your hand!

    Tips for making a great cupcake:

    1. Use room temperature ingredients: Room temperature ingredients will not cause any drastic temperature changes to your batter when mixing. Yes, you need to melt the butter, but allow it to cool to room temperature before you mix it in with the ingredients.
    2. Make sure to use accurate measurements: If you do not measure accurately and use a heaping "cup" of flour you will have too much and your cupcakes will be dense and/or dry. One thing about this recipe is it is very simple to make but does need to be precise. Making a fluffy, moist cupcake is tough for a lot of people (including me), and using accurate measurements definitely helps!
    3. Allow to cool before icing: This may sound like a no-brainer, but icing these cupcakes that are still even a little warm will melt your frosting and make the frosting look runny. part of the appeal and deliciousness of cupcakes is how the frosting looks. Having beautiful frosting will make your mouth water before even tasting them!

    If you tried this recipe or any of my recipes I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, PINTEREST, and YOUTUBE.

    I would love for you to follow along and discover more amazing recipes.

    Show me what you are making, tag us or use hashtag #TDOARH

    Vanilla Cupcake Recipe

    Jennie Duncan
    The most perfect Vanilla Cupcake Recipe. It's so simple to make with a light cupcake made with your everyday pantry staples and a buttercream frosting that can't be beat. 
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 18 mins
    Total Time 28 mins
    Course Dessert
    Cuisine American
    Servings 12 cupcakes
    Calories 436 kcal

    Ingredients
      

    Cupcakes:

    • 1 ½ cups all-purpose flour
    • 1 ½ teaspoons baking powder
    • ¼ teaspoon salt
    • 2 eggs (room temperature)
    • ⅔ cup sugar
    • ¾ cup unsalted butter (melted)
    • 2 teaspoons vanilla extract
    • ½ cup milk

    Frosting:

    • 2 cups confectioners sugar
    • 1 cup unsalted butter (softened)
    • ½ teaspoon vanilla extract
    • 1 teaspoon heavy whipping cream

    Instructions
     

    Cupcakes:

    • Preheat your oven to 350 degrees. Prepare a muffin tin with cupcake liners. Sift together flour, baking powder, and salt then set aside.
    • Using an electric mixer to beat eggs and sugar. Beat for 1-2 minutes until eggs are a light yellow. While still mixing very slowly pour in melted butter and vanilla extract.
    • Slowly mix in milk and your dry ingredients. Adding in a little at a time back and forth, scraping the sides as needed until all ingredients are well combined
    • Spoon cupcake batter into your prepared muffin tin about ¾ the way full. Bake for 15-18 minutes or until cupcakes are cooked through and a toothpick can come out clean. Place on a rack to cool completely before icing. 

    Frosting:

    • With an electric mixer cream together confectioners sugar and softened butter. Once well combined add in vanilla extract and heavy whipping cream then mix in again. Add to a piping bag and top on cooled cupcakes. 

    Video

    Notes

    • Tip - A dense or dry cupcake is a result of not enough liquid in the batter. If you batter is really thick or dry, add 1 tablespoon of water at a time to get to a nice smooth and creamy consistency.
    • Tip - One thing an eager baker may do is check their cupcakes early. One big tip to help keep this moist and fluffy is to not open that oven until they have been in the over for about ¾ of the time. Opening the oven will offset the temperature by bringing in outside cool air, and this could affect the fluffiness.

    Nutrition

    Serving: 1gCalories: 436kcalCarbohydrates: 44gProtein: 3gFat: 28gSaturated Fat: 18gTrans Fat: 1gCholesterol: 100mgSodium: 68mgPotassium: 101mgFiber: 1gSugar: 31gVitamin A: 889IUVitamin C: 1mgCalcium: 48mgIron: 1mg
    Keyword Vanilla Cupcake
    Tried this recipe?Let us know how it was!
    signature jennie duncan

     

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    Comments

    1. Holly

      June 22, 2020 at 1:22 am

      I made these cupcakes, substituted the flour for GF flour and they were delicious. Do you think the batter could be used to make a cake instead of cupcakes?

      Reply
      • Jennie

        July 07, 2020 at 2:50 pm

        Yes, you definitely could. I would recommend doubling the recipe though.

        Reply
        • Holly Demers

          July 07, 2020 at 4:30 pm

          I did make a gf cake and I doubled it. I also added coffee to the batter and to the icing. It was delicious. Thank you for the recipe. 😊

          Reply
          • Jennie

            July 09, 2020 at 2:44 pm

            Wonderful! So glad you enjoyed it!

    2. Kirsten

      April 04, 2020 at 4:12 pm

      My batter is very thick, yet I followed the recipe exactly. Is this correct, or should I add some more milk? Thanks for sharing!

      Reply
      • Jennie

        April 16, 2020 at 3:11 pm

        You can add milk if you think it needs it.

        Reply
    3. Loren

      January 18, 2020 at 4:35 pm

      These are really really good. Thank you for sharing this recipe. It is going to work out perfect for my daughters birthday!

      Reply
      • Jennie

        January 20, 2020 at 7:44 pm

        So happy to hear that!

        Reply

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