Name: Vanilla Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 2 tsp vanilla extract; 1/2 cup whole milk; Optional: frosting of choice (buttercream, cream cheese, or whipped cream)

Why You’ll Love This Recipe

These cupcakes are moist, tender, and full of rich vanilla flavor. They’re simple to make, bake evenly, and create the perfect base for all kinds of frostings and decorations. Ideal for birthdays, holidays, or everyday indulgence, they’re as versatile as they are delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Eggs
Vanilla extract
Whole milk
Optional frosting of choice (buttercream, cream cheese, or whipped cream)

Directions

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla extract.
Gradually mix in dry ingredients, alternating with milk, until just combined.
Divide batter evenly among cupcake liners, filling each about two-thirds full.
Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
Let cool completely before frosting and decorating as desired.

Servings and timing

Makes 12 cupcakes.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

Filled Cupcakes: Add a jam, chocolate, or cream filling before frosting.
Frosting Flavors: Try chocolate, strawberry, or lemon buttercream for variety.
Sprinkle Fun: Fold in sprinkles to make funfetti cupcakes.
Dairy-Free: Use plant-based butter and milk substitutes.
Gluten-Free: Swap flour with a gluten-free baking blend.

Storage/Reheating

Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freeze unfrosted cupcakes wrapped tightly in plastic wrap for up to 2 months. Thaw at room temperature before frosting.

FAQs

Can I double this recipe?

Yes, easily double the ingredients to make 24 cupcakes.

Can I use vanilla bean instead of extract?

Yes, vanilla bean paste or seeds add extra flavor and aroma.

How do I keep cupcakes moist?

Do not overbake, and store them in an airtight container.

Can I make mini cupcakes with this recipe?

Yes, reduce baking time to about 10–12 minutes.

What’s the best frosting for vanilla cupcakes?

Buttercream is classic, but cream cheese or whipped cream works well too.

Can I color the batter?

Yes, add food coloring for themed cupcakes.

Why did my cupcakes sink in the middle?

Overmixing or underbaking can cause sinking. Make sure oven temperature is correct.

Can I make them ahead of time?

Yes, bake the cupcakes a day in advance and frost them before serving.

Do I need paper liners?

They help with cleanup, but you can grease the muffin tin instead.

Can I add toppings?

Yes, try fruit, sprinkles, chocolate chips, or nuts.

Conclusion

Vanilla Cupcakes are a timeless dessert that’s easy to bake and endlessly customizable. With their light, fluffy texture and classic flavor, they’re the perfect sweet treat for birthdays, holidays, or any special occasion