Easy vanilla cupcake recipe

Cupcakes

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.

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

Instructions

  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.

Notes

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!

Louise

Louise
Louise is the founder and editor of CakeJournal. She's a passionate, self taught, cake artist who has been doing cake decorating since 2002.
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Comments

  1. Julie says

    Dear Louise,

    I am entering a baking competition in my school and we only have an hour to mix the batter, bake the cupcakes and decorate them before we have to hand them in. I’m worried that I will not have enough time to bake the cupcakes but I really want to use this recipe. Is their anyway I can shorten the baking time? I have used a different recipe for cupcakes before which only required 15 minutes baking time.

  2. Melisa says

    Dear Louise,

    I just recently discovered your side.
    I’m loving it.
    I want to try the classic vanilla cupcake recipe.
    I have one question? When to put in the whipping cream.
    Or is this for the topping.

    Sweet greetings, Melisa.

    • Louise says

      Sorry Melissa, I thought that I have edited the recipe. Use cream like heavy cream for the recipe :-) Mix it in when you add the flour.

  3. Daleen says

    Hi Louise
    Thanks for a fantastic website, I love it and I have learnt so much already. I am from South Africa and have just started making cupcakes and love it. What I need to know is – can I use this recipe for a large cake as well of do you have a nice moist vanilla cake recipe that I can use. I am looking for one that will stay moist and fresh for a few days. What I have experienced is that when you order a nice novelty cake the decorations are stunning but the cake very dry and I do not want that to happen to me when I start baking for clients.

    • Louise says

      I don’t have good experience turning cupcake recipes into cake recipes. Try and visit Rosie from Sweetapolita’s blog I know that she have lots of different vanilla cake recipes. Maybe you will find the right one there :-) http://sweetapolita.com/

  4. brian says

    I am having a problem keeping a dome using a gas oven. I can get them to dome in the oven but when i take them out they deflate. I also live in a humid area. I follow the recipe,temp and time.

    • Louise says

      I don’t have any experience with gas ovens :-( Recipes and ovens is often a very tricky combination. There are some recipes that just don’t work for me but work for my friends. Very strange.

  5. Feny says

    Hi Louise,

    Thank you for the fabulous vanilla cupcake recipe. It was delicious! Love the recipe, even my fussy husband like it too. Thank you!

    Just a quick question, I’ve tried your recipe twice, and somehow in both trial, the next day after baking, the paper cup is not sticking to the cake itself, do you know why did this happen? I’ve used 2 different cupcake papers and both of them gave me the same result. On the day I want to display them, they look quite ugly as the paper came out from the cake. any hint for me?

    Thank you!

  6. Ct says

    Hi Louise, i’am one of ur silence reader.i really love ur blog.I tried this recipe it turned out great.I wanted so much to try out this recipe but i dont have cream so i used milk!!it turned out non greasy n i substitued abt 75 grms flour to cocoa to make chocolate cupcake.Anyway thanks for ur lovely blog.

  7. janie says

    Hi,
    I am a novice baker, and this recipe looks easy enough for me to try. The cupcakes look so pretty. Can I also use this recipe for a sheet cake, or do I have make some modifications?

  8. Patricia says

    Hi Louise, thanks for all your help. I do use grams on my scale when necessary and I also fill my frosting bags standing them in a glass. It’s possible that my bag was a little bit too small. I probably just had a messy day. Our grandson turns 5 today and I will be baking and decorating a dinosaur birthday cake for him. Luckily his family party is next week so I have a little time. I am contemplating creating fondant dinosaurs. Today I am going to experiment with coconut cupcakes and coconut frosting. We love coconut here.

  9. Patricia says

    Hi Louise, I baked a batch of vanilla cupcakes earlier today. The liners didn’t separate which was excellent although I did see a little bit of grease on the paper bottoms and in the pans but that was not an issue with me. I only baked the cupcakes for 25 minutes and not the time mentioned in the recipe. I wished that I had set the timer for 20 minutes because they were too done. I usually bake cupcakes for 18-20 minutes and then check them. I wish I had done that today. I’ll remember next time. I topped them with the Angel Feather icing. I think this icing is better suited for frosting a cake. I made quite a mess trying to get the icing in the pastry bag. Also, I always bake with King Arthur flour which made me wonder if that was why the cupcakes were a little more dense. We enjoyed a cupcake and a hot cup of tea. I’ll be trying this recipe in a cake pan next. Thanks for your assistance.

    • Louise says

      No ovens bakes the same, unfortunately. I do hope that it works the next time. For the icing it is much more easy if you place the piping bag in a tall glass or pitcher before you fill it with icing.

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