Everyone loves cupcakes, and this is the only vanilla cupcake recipe you’ll ever need! They’re super easy to make, with a light, fluffy texture that melts in your mouth. Perfect for birthdays, baby showers, or any special occasion, these cupcakes pair beautifully with your favorite frosting.
Ingredients (makes 12 cupcakes):
- 1 1/4 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1/2 cup buttermilk (or plain kefir), room temperature
Instructions:
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a mixer, beat butter and sugar on medium-high speed for 5 minutes until light and fluffy.
- Add eggs one at a time, beating well after each. Mix in vanilla.
- Reduce mixer to medium and alternate adding flour mixture and buttermilk in thirds, beginning and ending with flour. Mix until just combined.
- Divide batter evenly among the 12 liners, filling each about 2/3 full.
- Bake 20–23 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely before frosting.
Tips for Success:
- Use room temperature ingredients for an even batter.
- Alternate flour and buttermilk additions to keep batter smooth.
- Don’t overfill liners to avoid muffin tops.
- Once cooled, frost with any favorite cupcake frosting – vanilla, chocolate, or cream cheese.
Storage:
- Room Temperature: Store covered for up to 1 day.
- Refrigeration: Keep frosted cupcakes refrigerated for up to 3 days.
- Freezing: Freeze unfrosted cupcakes in an airtight container for up to 3 months. Thaw at room temperature before frosting.
These classic vanilla cupcakes rise beautifully, stay soft for days, and are perfect for any celebration. Pair with sprinkles, chocolate chips, or your favorite frosting for a crowd-pleasing treat!