Simply Perfect Vanilla Cupcakes
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These Perfect Vanilla Cupcakes will be your absolute favorite! They are fluffy, intensely vanilla-flavored, and buttery and rich. They have a fine, even crumb and a perfect dome on top, sturdy enough to stand up to all sorts of fillings and frostings. You'll reach for this recipe again and again.
Update: I've made an even simpler, more perfect vanilla cupcake recipe here. This recipe is still very solid, very delicious, and deserves a spot on the site, but you might want to check out the new version and decide for yourself which one you'd like to make today.
I tried four different vanilla cupcake recipes before coming up with this one. I wanted a cupcake with a fine, even crumb, a fluffy but sturdy texture, a domed top, and strong vanilla and buttery flavors. Adding a bit of vanilla bean paste along with vanilla extract made the flavor even better! This recipe is easy to mix in one bowl and has become one of my go-to basics.
These little beauties bake up so fluffy and soft, and they can be filled or topped with all sorts of deliciousness. But today, I kept it simple with another "Simply Perfect" recipe, my Vanilla Swiss meringue buttercream. It's a little more effort than the straight-up powdered sugar + butter variety, but the satiny-smooth, light-as-air, yet richly indulgent flavor and texture make it more than worth your while!
You are going to love these simple, sweet cupcakes! Sometimes the simplest pleasures can really be the best. Not everything needs to be fussed around with, right? And that goes just as much for sugar as it does for cupcakes.
Here's Why You'll Love This Recipe
- The crumb is fine and even, not too dense and not too airy.
- They dome beautifully, so they look bakery-perfect straight out of the oven.
- The vanilla flavor is intense, thanks to both vanilla extract and vanilla bean paste.
- These cupcakes are sturdy enough for any topping. You can pipe on a big swirl of frosting or fill them with your favorite filling.
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
- Cake flour and all-purpose flour: The combination gives these cupcakes a fine, tender crumb while still holding their structure.
- Granulated sugar: Sweetens the batter.
- Baking powder: Gives the cupcakes their rise and that signature domed top.
- Kosher salt: Balances the sweetness.
- Unsalted butter: Adds richness and helps create that buttery flavor.
- Eggs: Add structure and a rich flavor, thanks to the yolks.
- Milk: Keeps the batter moist. You can use buttermilk instead for even more moisture and a longer shelf life.
- Vanilla extract and vanilla bean paste: These work together to give the cupcakes a strong vanilla flavor. If you love vanilla, you can add more of either one without changing how the cupcakes bake.
How To Make Perfect Vanilla Cupcakes
Step 1: Preheat & Prep
Preheat the oven to 350°F. Add cupcake liners to your cupcake tin.
Step 2: Make Batter
Place the flours, sugar, baking powder, and salt in a mixing bowl and stir to combine.
Add the butter and mix on low speed until the mixture resembles coarse crumbs, about 2 to 3 minutes.
Add the eggs one at a time, scraping down the bowl to make sure everything is well combined.
Add the milk mixture in two parts. First, mix the milk and vanilla together in a measuring cup. Pour in half of this mixture and beat it into the batter.
Beat the batter on medium speed for 1 ½ minutes, then scrape down the bowl. Add the rest of the milk mixture and beat for another 30 seconds.
Step 3: Fill Liners
Fill the cupcake liners about two-thirds full with batter.
Step 4: Bake, Cool, & Frost
Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool completely before adding your favorite frosting. Vanilla Swiss meringue buttercream is a great choice.
Helpful Tips and Tricks
- For a higher dome, start baking at 400°F for about 6 minutes. Then, lower the oven to 325°F for the rest of the baking time.
- You can use buttermilk instead of milk. It adds more moisture and helps the cupcakes stay fresh longer.
- Don't prepare the batter ahead of time. Once you mix the wet and dry ingredients, the baking powder starts working, so bake the cupcakes right away instead of letting the batter sit overnight.
- You can freeze baked cupcakes before frosting them. This is a helpful way to prepare for a party. Just bake and cool the cupcakes, freeze them, and add frosting after they thaw.
- To store, keep frosted cupcakes in an airtight container in the fridge for up to 3 days. You can freeze unfrosted cupcakes for up to 2 months.
Recipe FAQ
Yes. Buttermilk works well as a 1:1 substitute and adds extra moisture and shelf life.
No, this isn't recommended. Once the dry and wet ingredients are combined, the baking powder begins to activate, so you need to bake the batter right away rather than refrigerating it overnight.
This recipe makes just over 4 cups of batter, which is usually enough for one 9-inch cake layer. If you want a two-layer 9-inch cake, double the recipe. Watch the baking time, as it may need to be adjusted for larger pans.
More Simply Perfect Recipes
- Simply Perfect Peanut Butter Cookies
- Simply Perfect Pizza Dough
- Simply Perfect Chocolate Cupcakes
- Chocolate Swiss Meringue Buttercream
- Simply Perfect Homemade Jam (No Pectin)
- Simply Perfect Brownies from Scratch
- Simply Perfect Salted Caramel Sauce
Ingredients
- 1 ½ cup (187.5 g) cake flour
- 1 ½ cup (187.5 g) all-purpose flour
- 1 ¾ cups (350 g) granulated sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup (227 g) unsalted butter, (2 sticks), softened, cut into small cubes
- 4 eggs, (large)
- 1 cup (236.59 ml) milk
- 2 teaspoons vanilla extract
- 1 teaspoon vanilla bean paste
Instructions
- Preheat the oven to 350 degrees F.
- Place the flours, sugar, baking powder, and salt in a mixing bowl and stir to combine.
- Add the butter and mix on low speed, until mixture resembles coarse crumbs (2-3 minutes).
- Add the eggs, one at a time, and scrape the bottom of the bowl to make sure all the ingredients are well-combined.
- Combine the milk and vanilla in a measuring cup, and beat half this mixture into the flour/butter/eggs.
- Beat on medium speed for 1½ minutes, scrape the bottom and sides of the bowl, add the remaining milk mixture, and beat for another 30 seconds.
- Fill paper liners ⅔ full with batter and bake for 20 minutes, or until a tester inserted in the center of the cupcake comes out clean.
- Cool completely before topping with Swiss meringue buttercream.
Notes
Author
More Fun for Kids
Have a question about this recipe? Ask AI:
Made this for my friends birthday (I halved the recipe) but it came out really dense and not fluffy at all 🙁 any idea what could've gone wrong?
Hi Sumaiya! First I just want to say I'm so sorry that you did not get the result you were hoping for 🙁
There are so many different factors that go into the success or failure of a cake. It's hard for me to say exactly what went wrong without being beside you in your kitchen, but some of the most common issues are: the oven could be out of calibration, the baking powder may not be fresh, they may be slightly underbaked... I think if you take a moment to read through some of the other comments on this post, you will find some more helpful info on this topic.
Thanks so much for reading my blog and reaching out! 🙂
I really dislike that you have video ads on your blog. I understand this is a form of income for you, but it comes across as very crass and desperate. Very nice recipe. I wrote it down so I no longer have to deal with the annoying video ads.
Thanks for your input, Sarah. I'm glad you enjoyed the recipe. I devoted many hours to developing it, photographing it, and writing about it. I'm so happy that I can offer it to you free of charge. Please feel free to use the printable recipe card I have provided to you, also free of charge.
You are welcome to comment on my blog at any time, but I do ask that you refrain from insults.
Along with the considerable amount of time I invest in my website, there are many expenses as well. Running an ad or two helps to offset those a little bit. I do my best to keep them as inconspicuous as possible, and yours is the first complaint I've ever received. Most of my readers are grateful for the content I am providing them with, and they understand that ads are common practice among blogs and websites in general.
Allie,
I am sorry for my post but I could not but react to that post.
Thank you for your videos and pictures… they help me and guide me in my process of learning the art of cupcakes.
You are doing an awesome job!!!
Faaterehau, I thank you so much for jumping to my defense. Most of my readers are so wonderful, but every now and then I get a discouraging comment. I can't tell you how much it means to me that you've replied on my behalf. I regret that this reader finds the ads to be distracting, but really, I don't think I've ever visited any kind of website where there haven't been ads of some kind. Unfortunately, blogging can be a expensive hobby, and while the ads don't generate income, really, they do help to offset some of the cost of web hosting, camera equipment, and ingredients for my recipes. I love blogging and sharing my recipes with my readers, though, especially the ones that are so appreciative and grateful! Thank you again for the encouragement, you are the kind of reader that keeps my chin up when the going gets tough! <3
You are most welcome Allie! ;0) Keep up the good work!
Hello Sarah,
I could not help but react to your post.
If you dislike the way Allie shares her beautiful recipes but are soooo willing to use HER recipes, at least have the decency to be polite on her blog.
If you were honest and true to yourself, you would not even use any of her recipes…
I find your post very rude and offensive… but obviously, you have no manners.
I used this recipe to make red, white, and blue cupcakes for the forth of July last year. They were PERFECT. This is definitely my favorite vanilla cupcake recipe. Thank you soo much for posting it!
My pleasure, Jessica! I'm so happy you like the recipe so much. 🙂
Looking forward to trying this recipe for my son's 3rd birthday this weekend! One question: I don't have vanilla bean paste, but I have a vanilla bean. Could I use the vanilla bean instead and, if so, how would I do so? Steep the bean in the milk, strain, and continue with the recipe? Thanks so much!
Hi Amy! That is a great way to infuse the vanilla flavor. I would even go so far as to split the bean and scrape all the seeds into the batter as well. I hope you enjoy the cupcakes, and happy birthday to your son! 🙂
Hi I used the combo and baked for stated time. baking powder is fresh still 🙁 the taste ive gotten used to but I was sooo desperate to have the close crumb/soft spongy texture 🙁 I don't know what went wrong either.
I'm so sorry you didn't get the result you were after. The only thing I can think of is maybe your oven temp might be a little off. Every oven's a little different, I'm sure you know, and that is why I always give a rough baking time and then also a description of how it should look before taking it out of the oven. I check my cupcakes after about 18 minutes with a long skewer, and if it comes out wet, they go back in for 2 more minutes or so. I don't take them out until there's nothing but a few moist crumbs on the skewer. Averie Sunshine, a very talented baker and popular blogger, always says "watch the cake, not the clock." I actually just made a batch of these this afternoon, I wish I could share them with you!
Hi ive since tried the recipe using granulated as called for and I found on sweetapolitas site her recommendation for making cake flour(since we only have self raising/plain here) and the cakes have turned out almost omelette like on top(all bubbly and eggy smelling) and inside it looks dense and partially cooked 🙁 any ideas??
How long did you bake for, Rachel? I'm really not sure since there are so many factors involved... but it sounds like they're underbaked for one thing. Did you use all cake flour or the combo of all-purpose and cake flour that is called for in the recipe? And was your baking powder fresh? The addition of all-purpose flour gives structure to the cake, and if the baking powder is not fresh, that could prevent it from rising properly...
Hi im in the UK and trying to adapt the recipe. It says granulated sugar in your recipe but over here we generally use caster sugar for baking which is finer than granulated. Granulated is used to sweeten tea usually so can you just confirm which is which for me? Also for the frosting which butter did you use? Was it Trex? Thanks so much in advance
Hi Rachel! I have a feeling either sugar would probably work well, although I'm leaning towards caster sugar since you said that is typically for baking. I'm not familiar with Trex; I just use regular unsalted butter. The brand I generally buy is Keller's. Good luck with the cupcakes and thanks so much for reading my blog!
Hello,
Thank you for the recipe. I just tried it. The taste is awesome but it seems the flour did not rise so the consistency was very heavy and like it wasn't done in the middle. What do you think I did wrong??? Did I mix it too long??? Thank you in advance for your advice!!!
Hi there! Thank you so much for reading my blog and trying one of my recipes! I'm so sorry you didn't quite get the result you were after. But I am glad that you took the time to reach out to me because I think I may know what the problem was.
No, I don't think mixing too long would cause this problem. I actually believe the problem may have been with your baking powder not being fresh. Baking powder does have a shelf life, and after a while, it is no longer effective, so your baked goods will not rise properly.
One other possibility may have to do with your oven. If it wasn't properly preheated (I'd give it 15-20 minutes), or if it's not well calibrated, you could end up with a less than perfect result. It's important to always check your cakes with a toothpick or skewer. If it's gooey, it needs more time in the oven. If it comes out with moist crumbs, it's perfect.
Good luck and I hope this helps! And thank you again 🙂
Hi, just have to say OMG these cupcakes are amazing!!! I've made 4 batches so far on different days. First time I had the same problem, with the cupcakes being heavy and looked like it hadn't cooked through the centre..but the outside was perfect. I tried on another day, but kept them in the oven for 4-5 mins longer or until they had a golden colour on the top, and not so much white. They were perfect!! Fluffy and taste amazing. Thank you so much!!! Never thought I'd come across a percent vanilla cupcake, that taste way better than the ones from the shops!
I'm so happy you like them so much, Sarah! And thanks for bringing up an excellent point- not all ovens are exactly the same, so you really do have to test, and see, before taking them out of the oven. Thanks so much for sticking with it! And for the awesome feedback. I love these cupcakes too and I'm so happy they're working out for you!
Thank you Allie for your advices. My mom and a friend said it might also be the flour!!!! At any rates, I have tried again tonight and am anxiously waiting to see how these come out. I took the "ugly" ones to the office and everyone loved them... So I can only imagine what it would be like when they are done perfectly!! I will let you know for sure. Thank you also for responding so quickly!
Cheers!
My pleasure, dear! I wish you lots of luck! The cupcakes are so good when they come out right so I hope you get to enjoy! <3
Hi again Allie,
Is this vanilla flavored buttercream as stable as the chocolate smbc like u mentioned?
Thanks!
Yes, absolutely. It's dreamy! I think you'll love it Kris. Thanks so much for reading and I hope you're having a terrific weekend!
Thanks Allie 🙂
Btw I'm from Malaysia and I can't find vanilla paste anywhere. The best is vanilla extract, can I just replace with 1tsp vanilla extract? This buttercream recipe is enough to pipe all 24 cupcakes? Thanks 🙂
Vanilla extract will work, but you just won't get those little black specks and the flavor will be a bit milder. It will still be delicious though! Did you try clicking the link within the recipe? I usually purchase it through that mail-order source. Maybe they don't deliver outside of North America, I'm not sure, but it's worth a try! I love the stuff. And yes, the recipe should cover all your cupcakes. Good luck!
Loving your cupcakes! I'm planing on making these Vanila cupcakes, but needed to know if the cake flour your using has any rising agents in it? Or is it an all purpose one? We have 2 different types in Australia...an All purpose and a Self Raising flour one. Don't know which one to use. Thanx in advance 🙂
Hi Sarah! I usually use either Swan's Down or Softasilk. If you click the link within the recipe card, it'll take you to a mail-order source. I don't believe it contains any leavening agents. It's just a very finely milled flour from hard winter wheat, that's naturally lower in glutens. There's baking powder in the recipe, as I'm sure you already noted. I'm so happy you're going to try my favorite recipe! I think you are really going to love it! I've made it so many times now, and it's always a big hit. Good luck, dear!
Hi Allie,
Thanks for posting this! It looks delish & I can't wait to try it out 🙂
I just have a few questions.. In most cupcake recipes I've come across, they call for softened butter. Is there a reason why you used cold butter instead? Will it be difficult to incorporate the mixture? Are you using a stand mixer for this, or a food processor? Also, would you need to beat the mixture thoroughly after each egg addition?
Sorry for the many questions and thanks sooo much in advance for your time! 🙂
Hi Ida! Please, do not be sorry! I love comments and you've raised some really excellent questions. I'll do my best to answer them all!
You are right, most cake recipes call for creaming the butter and sugar first, and then adding dry and wet ingredients alternately. This is a completely different method. It's called the reverse creaming method, and I personally love it because I find it quicker (don't have to wait for the butter soften) and easier (less bowls to wash). If you google "reverse creaming method," I'm sure you'll see that it's a thing 😉 I first became aware of it through Rose Levy Berenbaum, author of the Cake Bible, and I've also seen it done on Brown Eyed Baker, Cookies and Cups, and Sweetapolita blogs.
I use a stand mixer, but I'm thinking a food processor might work well too. I don't think it's difficult, you just want to be sure that the mixture looks like breadcrumbs. If you overdo it, you'll have cookie dough, if you underdo it, your batter will look lumpy. That being said, I've done both, and the cupcakes still taste pretty darn good to me. 😉 I do add the eggs one at a time, beat just until incorporated, and scrape the bottom/sides of the bowl after each addition, to make sure everything's well-incorporated.
Good luck and thanks for the great questions! And thanks so much for reading my blog! I hope you're happy with the result! 😀
These have such a rich vanilla flavour, yum! My problem was they didn't turn out nice and fluffy like yours. Mine were moist but dense and gummy. Where did I go wrong?
Hi Sarah! I'm so sorry you did not get the result you were hoping for. I wish I could give you a simple answer as to why, but unfortunately there could be a lot of factors involved...
I've made the recipe a few times since originally posting it, and added some additional direction in the method part. I think it helps if the butter is cool/cold and cut into small cubes. Also, I've been adding in the eggs one at a time, and incorporating completely before adding the remaining ingredients.
Are you preheating the oven before baking the cupcakes? My oven gives a beep when it's reached full temp, but if yours does not, you probably want to let it preheat for a good 20 or so minutes, just to be sure that it's at the right temperature when the cupcakes go in.
Also it helps to measure all the ingredients out before getting started. I find that I make fewer mistakes when I do it that way. Mistakes in measuring, ie: wrong quantities, or even leaving an ingredient out altogether. (I think we've all been there/done that, lol!)
Other than that, the only other thing I can suggest would be to check out the post by the original author of the recipe: http://cookiesandcups.com/my-favorite-vanilla-cupcakes/. I made a few minor changes to Shelly's recipe, but maybe looking at hers would jog something in your mind...
Sorry I can't give you a more definitive answer! If I could look over your shoulder while you were baking maybe I could tell you, lol! I hope you'll give them another try and hopefully they'll come out better. For now, I just want to say thanks for reading, and for trying one of my recipes. 🙂
Hi. Just found this recipe and i will give it a try tomorrow. How can I subsritute vanilla bean paste? I don't have at home at this time.
Hope this turns out good cause I am having a bday party and will be baking reeses peanut butter cupcakes and of course vanilla cupcakes.
Hi Lisseth! Excellent question and you're not the first person to ask. If you look over the comments you'll probably see that a lot of people aren't familiar with the ingredient. If you have a vanilla bean/pod, you can split it and scrape out the seeds, but other than that there's really no substitution. You can leave it out, and just rely on the vanilla extract that's called for, but the flavor will be more subdued. Still really good, though, I'm sure! But I love that vanilla bean paste, and I highly recommend it! Not just for these cupcakes, but for any recipe where you really want that intense, aromatic vanilla flavor. If you click the link within the recipe, it will bring you to a mail-order source. Or, I've also been told that it's carried at Sur la Table stores. Maybe Williams Sonoma too? Worth checking... Good luck! Happy Birthday! I hope you and all your guests enjoy the cupcakes! And thanks for reading my blog! <3
Just wanted to share that I followed the recipe except fpr the vanilla bean paste cause I didn't have any and the cupcakes came out so good and moist!
I love them tysm for the recipe... I shared this link with two other friends I'm sure they'll love it as much as I do
Yay! I'm so glad to hear that, Lisseth! And thank you so much for sharing with your friends. So happy you enjoyed! Have a great weekend 🙂
This is such a beautiful recipe, thank you so much I'm in love with them already
Thanks, Natalie! I'm so happy you liked the post! These cupcakes are such a great base recipe. I've made them over and over. I hope you get a chance to try them! They're so delish! 🙂
Could these be used to make mini cupcakes? If so, how long would they cook for?
Hi Brianna! I have actually made them as minis and they work really well. I would decrease the baking time by 5 minutes or so, and check them. They're done when moist crumbs cling to a toothpick inserted in the center. Good luck and I hope you enjoy! Mini cupcakes are just so perfect for little ones... 😉
Its the bowl temp that caused the icing to be runny. I made it last night. I had to wait close to 30min for the bowl to be cool. It was worth it. The icing finally came out perfect!
Hooray! Soooo happy! Thanks for hanging in there 😀 😀 😀
can you tell me how much your flour weighs per cup?
Hi, Kim! I think you might find this chart to be useful: http://www.kingarthurflour.com/recipe/master-weight-chart.html. It has weight conversions for all sorts of things, including the all-purpose and cake flours that I've called for in this recipe. Good luck with the cupcakes and I hope to see you here again!
if I'm in a pinch with no vanilla paste can I substitute real vanilla?
Hi there! I'm thinking by "real vanilla," you mean vanilla extract? If so, the answer is yes, although you won't get as intense a vanilla flavor. Vanilla bean paste is crushed up vanilla beans, so it's SUPER vanilla-y. I've linked to a source where it can be purchased, the link is within the ingredients list on the recipe card. Good luck! 😉