Go Back
Vanilla Cupcake Recipe Easy Simple

Vanilla Cupcake Recipe

There are so many reasons why this Vanilla Cupcake Recipe deserves a permanent spot in your baking repertoire. It’s simple, quick, and reliable, with the result always being soft, moist cupcakes that everyone loves. 
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 26
Course: Baking
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Cupcakes:
  • 2 1/2 cups 325g all-purpose flour
  • 2 cups 414g granulated sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup 240ml milk (or buttermilk)
  • 1/2 cup 120ml vegetable oil
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 1 cup 240ml water
For the Vanilla Frosting:
  • 1 cup 224g unsalted butter, room temperature
  • 4 cups 460g powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 –3 tablespoons 30-45ml milk or water
  • Pinch of salt

Method
 

For the Cupcakes:
  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
  3. Combine Wet Ingredients: In a separate bowl, whisk together milk, vegetable oil, vanilla extract, and eggs.
  4. Combine Wet and Dry: Add the wet ingredients to the dry ingredients and beat until well combined.
  5. Add Water: Gradually add water to the batter and mix until well combined. The batter will be thin, but that’s normal.
  6. Fill Cupcake Liners: Scoop the batter into the cupcake liners, filling each about halfway.
  7. Bake for 15-17 minutes, or until a toothpick inserted comes out clean.
  8. Cool the cupcakes in the pan for 2 minutes before transferring them to a wire rack to cool completely.
  9. For the Frosting:
  10. Beat Butter: In a large bowl, beat unsalted butter until smooth and creamy.
  11. Add Powdered Sugar: Gradually add powdered sugar, mixing until smooth and fluffy.
  12. Add Vanilla: Stir in vanilla extract and milk (or water) to adjust the frosting’s consistency.
  13. Finish Frosting: If needed, add more milk to achieve a smooth, spreadable frosting.
  14. Frost the cooled cupcakes using a piping bag or spatula.

Notes

  • Storage: Store the cupcakes in an airtight container at room temperature for up to 2-3 days. Refrigerate for up to 5 days. Let cupcakes come to room temperature before serving.
  • Freezing: You can freeze the cupcakes (frosted or unfrosted) for up to 3 months. Thaw at room temperature before serving.
  • Customization: You can add lemon zest, almond extract, or shredded coconut to the batter for different flavors. For a fun twist, add jam, Nutella, or chocolate ganache in the center of the cupcakes.

Nutritional Facts (per serving):

  • Calories: 285 kcal
  • Carbohydrates: 41g
  • Protein: 2.7g
  • Fat: 12.7g
  • Saturated Fat: 6.5g
  • Cholesterol: 25.1mg
  • Sodium: 129.2mg
  • Potassium: 129.3mg
  • Fiber: 0.6g
  • Sugar: 31g