These are the absolute BEST Vanilla Cupcakes out there! They're easy, made in just one bowl, and don't even need a mixer. Best of all, you can get 12 deliciously light, fluffy cupcakes that are bursting with sweet vanilla flavor in just 30 minutes!
Jump to:
My oh my, these are the BEST vanilla cupcakes! They're light, fluffy, so moist and tender, and just full of sweet, floral vanilla flavor.
Best of all you don't even need a mixer to make them and they bake in just 20 minutes. So mix 'em up, bake, cool, and add whatever frosting your heart desires!
These would be great with a sweet vanilla buttercream, fudgy chocolate frosting, or even go out of the box and try a crazy cookie dough buttercream.
If you want more cupcakes, be sure to try these ultimate fudgy chocolate cupcakes, patriotic cupcakes, or dairy free vanilla cupcakes!
Why You'll Love These Vanilla Cupcakes
- Simple to make: These cupcakes are made in one bowl and take just 30 minutes from start to finish.
- Pantry staple ingredients: You only need 8 simple ingredients that are probably already in your pantry!
- Makes 12: This cupcake recipe is specifically designed to make exactly 1 dozen of the best vanilla cupcakes.
- Frosting is customizable: The vanilla flavor of the cake makes a great base for you to layer on your favorite frosting flavor. Vanilla, chocolate, strawberry, or even coffee are all delicious buttercream flavors!
- Great for parties: These cupcakes are perfect to serve at any party you're hosting or attending. They're enjoyed by both kids and adults, and are also super customizable.
Key Ingredients Needed
*the full list of ingredients and measurements can be found in the recipe card below*
- Fat: After much recipe testing, I found that a mixture of butter and oil is the best combo. Butter adds flavor while oil keeps them moist and tender.
- Sugar: These are made with regular, granulated sugar. Do not substitute with brown sugar or coconut sugar because the texture will be way off.
- Eggs: Large eggs should always be used unless a recipe states otherwise. Additionally, pull them out of the fridge about 20 minutes before using so they get to room temperature.
- Vanilla: You can't the best vanilla cupcakes without vanilla! A good quality vanilla extract is all you need, but you could also use vanilla bean paste if you want even more of that floral vanilla flavoring.
- Milk: I prefer to use whole milk, however low-fat milk will also work. If you need dairy free, try these cupcakes!
- Flour: For this recipe, I use regular/ all-purpose flour. I do not recommend making any substitutions.
- Cornstarch: Cornstarch isn't a common cupcake ingredient, but I've found that it keeps them super soft, tender, and moist.
- Baking powder: Baking powder is the most important ingredient when looking for that perfectly domed top. Just make sure yours isn't expired before using!
Step By Step Instructions
STEP ONE: Preheat the oven to 350°F and line a muffin tin with 12 paper liners.
STEP TWO: In a large mixing bowl, stir together the butter, oil, and sugar until well combined and creamy.
STEP THREE: Add eggs and vanilla extract to the butter mixture and again, mix well.
STEP FOUR: Now, to the wet ingredients, add in the flour, baking powder, and salt. Stir gently until just combined, then pour in the milk and mix until smooth.
STEP FIVE: Divide the vanilla cupcake batter evenly between the 12 cupcake liners and place into the oven. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
STEP SIX: Carefully remove the cupcakes from the oven and allow to cool on a wire rack. Once fully cooled, feel free to add your favorite frosting, decorate, and enjoy!
Expert Baking Tips
- Use room temperature ingredients: Yes, the temperature of ingredients actually can make a huge difference when it comes to the quality of your baked goods! For best results, use ingredients at room temperature so they are all the same temp and mix together more smoothly.
- Measure flour properly: I've listed the ingredients in grams so that you can have the most accurate measurements. Cup measurements leave a lot of room for error (especially flour!) so be sure to use a kitchen scale.
- Don't over mix: Be careful when making that batter that you don't over mix it. Stir gently until all ingredients are just combined, otherwise your cupcakes will be dense and tough.
- Don't over fill the cupcake liners: When preparing to bake, only fill the cupcake liners ⅔-3/4 of the way full. If they're over filled you run the risk of them over flowing and even possibly sinking. Additionally, ½ full is too little and you'll have short cupcakes that are easier to over bake.
- Use an oven thermometer: Oven temperatures can range drastically, so I recommend using an oven thermometer for an accurate baking time!
- No substitutions: The ingredients listed are there for a reason and so is the amounts. I do not suggest making any substitutions in order to achieve the best vanilla cupcakes ever.
- Cool completely: Before adding any frosting or fillings make sure to cool them completely!
Best Frosting For Vanilla Cupcakes
The greatest thing about these moist vanilla cupcakes is that they make a great base for all of your favorite frostings! Here's a few for you to try:
- Vanilla buttercream ( I use the recipe from my patriotic cupcakes and don't dye it!)
- Chocolate buttercream ( you can use the same recipe as linked above, just add ¼ cup cocoa powder)
- Fudgy chocolate frosting
- Swiss meringue buttercream
- Strawberry frosting
- Cream cheese frosting
Frequently Asked Questions
There's a few secrets that help you achieve moist cupcakes!
1. Butter/oil combo: butter add flavor while oil keeps them moist, which is why I use both.
2. Don't over mix: only fold the dry ingredients into the wet until they are just combined. Overmixing will leave you with dense, tough cupcakes.
3. Don't overbake: bake these just until a toothpick inserted into the center comes out clean, no more or they will be dry!
Yes! If you want, you can divide the vanilla cake batter between 3, 6 inch cake pans and make a delicious layer cake instead.
I strongly suggest keeping all ingredients as listed and not making any substitutions. HOWEVER, if you'd like to try, you can try and substitute the all purpose flour with a 1:1 gluten free all purpose flour that contains xanthan gum.
Storing and Freezing Instructions
STORING: Store leftover cupcakes at room temperature for up to 2 days, or in the fridge for up to 4 days. These are best if enjoyed at room temperature so take the cupcakes out of the fridge 20-30 minutes before eating.
FREEZING: It you want to make them ahead of time, bake the vanilla cupcakes, let them cool completely, then individually wrap in plastic wrap and place into a plastic bag. Freeze for up to 2 months, then thaw to room temperature, add frosting, and enjoy!
A quick note about baking in grams...
You may notice that most of my newer recipes are listed in grams instead of cups. That's because it's really the most accurate way to measure and bake exceptional treats every time with little room for error.
I do try and include cup measurements, but I highly suggest investing in a $10 kitchen scale. It's really worth it!
More Cupcakes You'll Love!
Did you make this recipe? If so, I would appreciate you leaving a comment and star rating down below!
Additionally, stay connected with me on Instagram, Pinterest, or Facebook!
PrintBest Vanilla Cupcakes
These are the absolute BEST Vanilla Cupcakes out there! They're easy, made in just one bowl, and don't even need a mixer. Best of all, you can get 12 deliciously light, fluffy cupcakes that are bursting with sweet vanilla flavor in just 30 minutes!
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 minutes
- Yield: 12 Cupcakes 1x
- Category: Cupcakes
- Method: Baking
- Cuisine: American
Ingredients
- 113g butter- room temperature
- 60g neutral flavored oil- avocado, canola, vegetable
- 200g granulated sugar
- 2 large eggs- room temperature
- 1 tablespoon vanilla extract
- 216g all purpose flour
- 36g cornstarch
- 1 ¾ teaspoons baking powder
- ¼ teaspoon kosher salt
- 130g whole milk- room temperature
Instructions
- Preheat the oven to 350°F and line a muffin tin with 12 paper liners.
- In a large mixing bowl, stir together the softened butter, oil, and sugar until well combined, smooth, and creamy.
- Next, to the butter mixture, add in the eggs and vanilla extract. Again, mix well.
- Now, add the flour, cornstarch, baking powder, and salt into the bowl of wet ingredients and gently mix until JUST combined and no traces of flour remain.
- Finally, pour the milk into the mixing bowl and gently mix until you have a smooth, silky cake batter, taking care NOT to over mix.
- Divide the vanilla cupcake batter evenly between the 12 prepared, paper liners filling them about ¾ of the way full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Carefully remove the best vanilla cupcakes from the oven and allow to cool completely before adding any frosting or fillings.
Notes
- Use room temperature ingredients: Yes, the temperature of ingredients actually can make a huge difference when it comes to the quality of your baked goods! For best results, use ingredients at room temperature so they are all the same temp and mix together more smoothly.
- Measure flour properly: I've listed the ingredients in grams so that you can have the most accurate measurements. Cup measurements leave a lot of room for error (especially flour!) so be sure to use a kitchen scale.
- Don't over mix: Be careful when making that batter that you don't over mix it. Stir gently until all ingredients are just combined, otherwise your cupcakes will be dense and tough.
- Don't over fill the cupcake liners: When preparing to bake, only fill the cupcake liners ⅔-3/4 of the way full. If they're over filled you run the risk of them over flowing and even possibly sinking. Additionally, ½ full is too little and you'll have short cupcakes that are easier to over bake.
- Use an oven thermometer: Oven temperatures can range drastically, so I recommend using an oven thermometer for an accurate baking time!
- No substitutions: The ingredients listed are there for a reason and so is the amounts. I do not suggest making any substitutions in order to achieve the best vanilla cupcakes ever.
- Cool completely: Before adding any frosting or fillings make sure to cool them completely!
- Storing: Keep leftover cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.
Leave a Reply