Easy vanilla cupcake recipe


There are tons of recipes for the most classic cupcake of them all. The vanilla cupcake! I have lost track on how many different recipes, that I have tried to myself. Some were good, some were bad and some failed to a disaster. There are many different opinions on what makes a good vanilla cupcake. So, no wonder why there are thousands of vanilla cupcake recipes out there.

Vanilla cupcakes

I went through a stack of old recipes, and I were thrilled to find an old recipe for vanilla cupcakes. I remember them as a bit too greasy but with a good taste. So I decided to make some small modifications to the recipe and made a test batch. They came out great.

A perfect vanilla cupcake! That bake perfect too. Half of the paper cases were filled with a heaped tablespoon of batter and the rest were filled 3/4 full. They are good without frosting but they are certainly also good with a nice swirl of frosting on top. So far, I have tried them with Angel Feather Icing. It is a really good combination. I cannot wait to try them with other types of frosting.

These cupcakes are also good the next day. Would you like to try the classic vanilla cupcakes? Then scroll down for the recipe.

Vanilla Cupcakes

Prep Time: 45 minutes

Total Time: 45 minutes

Serving Size: 12 servings

Vanilla Cupcakes

One of the best vanilla cupcake recipes that you will find.

This one is tested to be very good if you follow the directions and include all of the ingredients.


  • 125 g (1/2 cup – 4 oz + a little less than a tbsp) unsalted butter (room temperature)
  • 175 g (7/8 cup – 6 oz) white sugar
  • 2 tsp vanilla extract or seeds from 1 vanilla bean
  • 3 large eggs (room temperature)
  • 225 g (1 5/8 cup – 8 oz) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 80 ml (1/3 cup) cream (heavy cream)(room temperature)
  • Muffin tray
  • 12 cupcake paper cases


  1. Preheat oven to 170 C (325F) No fan used.
  2. In a bowl, whisk well together flour, baking powder and salt. Set aside.
  3. In a large bowl, cream the butter & sugar until pale and well combined (If you are using vanilla seeds, then add this before creaming the butter & sugar)
  4. Add 1 egg at a time. Mix in between and remember to scrape down the sides before adding a new egg.
  5. Add the dry mixture, along with the cream and vanilla extract. Mix just until incorporated. Alternative use a spatula for this part.
  6. Take your muffin tray with the cupcake paper cases and fill them with the cupcake batter.
  7. -If you want a “flat” cupcake? You should only fill 1 heaped tablespoon per cupcake.
  8. -If you want a more “domed” cupcake? You should fill the paper cases 3/4 full.
  9. Place the muffin tray in the middle of the oven and bake the cupcakes for 30-35 minutes or until a tester comes out clean and they are light golden on the top.
  10. Note: If some of the cupcakes should have a little “open crack” on the top. Gently press it down with the back of a spoon, the minute after you have taken the cupcakes out of the oven.
  11. Transfer the baked cupcakes to a cooling rack and let them cool completely before decorating them with frosting.


TIPS: When making the cupcake batter, only use low/medium speed on your mixer. I like to use my handheld mixer, as this gives me a better feeling with the batter.

It is important that you don’t over beat the batter.

You can use other types of flavor, like almond instead of vanilla.

Or if you would like to try another great cupcake recipe? Why not, try these Best Banana Cupcakes?

Happy Caking!



  1. Patricia says

    I just printed your Classic Vanilla Cupcake recipe and will give it a try tomorrow after I go to the store to buy some cream. A few months back I bought a kitchen scale that has both ounces and grams so I shouldn’t have any trouble with weighing the ingredients. I haven’t made too many cupcakes up until now and when I did I used a cake recipe. I also recall using a few recipes from Martha Stewart’s cupcake book. I appreciate your reply.

    • Louise says

      Good to hear that you have a kitchen scale. I find it much better to use than cups. Do use grams if possible.

  2. Patricia says

    Hello Louise, like you, I am self-taught. When I use grease proof cupcake liners they pull away from the cupcake after baking and it looks unsightly. Am I supposed to then put the cupcakes into another cupcake liner? I did it and found it looking too messy. Perhaps I should have removed the liner and put it into a second one? Can you detect my frustration. I’ve made hundreds of cakes and wedding cakes in the past but now that there are grandchildren in the family I find myself making cupcakes more. I love them but I am not getting the result that I like. Any thoughts would be appreciated. Thanks!

    • Louise says

      Have you tried this recipe? I have not had any problems with my cupcakes baked in grease proof liners. Often it can also have something to do with the recipe. I am guessing that you have tried several recipes?

  3. Natasha says

    Hi Louise, I just love your recipes and tip that you give.I’m new to your blog & Facebook and may I say – W O W – this site is amazing. I have a little question for this recipe that i will be doing this weekend , can it be double to make a bigger batch or is it better to do them separately..??

    • Louise says

      I think it’s best to do one batch at a time. Because I only bake one tray at a time. If you bake more than one tray at a time you can of course make a double batch.

  4. Nina Hua says

    Tried the recipes! It was a very thick batter, but it baked beautiful and tasted great! Thanks for sharing!

  5. May says

    I tried them and they are GR8 🙂 Thx a lot. my question now can i add cocoa powder to that mix to make chocolate cupcakes? if yes i want to know the measures please and do i have to add water to the cocoa powder or not … thx a lot.

    • Louise says

      I am sure that you can mix in some cocoa powder. Now I have not tried it for this recipe but I am pretty sure that you can use the measures from these light chocolate cupcakes http://cakejourna.wpengine.com/recipes/light-chocolate-cupcakes/ But instead of adding the 1/3 cup of whipping cream add 1/4 cup instead as you will be adding the water to the cocoa powder. Makes sense?

      Let me know how it goes and how they taste. If they are good I will make sure to write this in the recipe. Thank you!

  6. says

    Hej Louise
    Jeg skal igang med at bage nogle vaniliecupcakes og vil bruge denne opskrift 🙂 Jeg skal farve dejen i forskellige farver, så kagerne bliver som regnbuer 🙂 – vil du mene at denne opskrift til være god til det ? – og tror du kagerne vil være gode efter en tur i fryseren ?

    • Louise says

      Hej Gitte,

      Jeg har ikke prøvet at farve dejen (endnu) Men mon ikke at det går? Feedback tak 😉 Ang. frysning, så er jeg ikke selv tilhænger af det. Da cupcakes er så små i forh. til alm store kager. Hvis man skal fryse cupcakes syntes jeg at det er bedst, med dem lavet af mudcake dej, de kan bedre klare det.

      • says

        Tak for dit svar. Jeg plejer heller ikke at fryse cupcakes, men pga ferie, bliver jeg nødt til det denne gang 🙂
        skal nok give en tilbagemelding på hvordan farverne bliver 🙂

  7. alexandra says

    I adore your website. everything is so delicate and great tasting. Thanks for your generosity in sharing it with us. I need to know if you would need to keep these cupcakes in the refrigerator (given the cream in the recipe). Can you decorate them and leave them for a couple of days?

    • Louise says

      Since you add the whipped cream to the cupcake batter, you do not need to store them in the refrigerator. You can make them 1 day ahead, not longer. Unless you freeze them. But I have not had great results freezing cupcakes in general.

  8. Anna says

    Louise have you tried this recipe for at 20 cm cake in stead of cupcakes? Need to try a new recipe for my husbands work til weekend, and thought of trying yours with raspberry and vanilla fillings.

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