Perfect Vanilla Cupcake Recipe (VIDEO)
Everyone loves cupcakes! This is the only vanilla cupcake recipe you will need. They are super easy to make and the texture is light, fluffy, and melt-in-your-mouth good.
Watch the video tutorial below and you will be a pro in no time. We love these with our Cupcake Frosting because a cupcake isn’t a cupcake without frosting.
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Watch Vanilla Cupcakes Video Tutorial!
These cupcakes are perfect for birthday parties and baby showers and they always disappear fast which is why I always make a double batch for gatherings. They are quick and easy to make and homemade cupcakes taste way better than boxed cupcake mix.
Ingredients for Vanilla Cupcakes:
This recipe makes exactly 12 cupcakes and requires simple ingredients: all-purpose flour, butter, sugar, eggs, buttermilk, baking powder, salt and vanilla. The combination of softened butter and buttermilk creates an amazingly soft cupcake crumb that just melts in your mouth. Also, if you haven’t tried our (2-ingredient) Homemade Vanilla Extract, it will take your baked goods to the next level.
How to Make Vanilla Cupcakes:
These cupcakes are easy to master and you will be making bakery-quality cupcakes in no time.
- In a medium bowl, whisk together dry ingredients: flour, baking powder, and salt.
- In a second bowl (or bowl of your stand mixer), beat together softened butter and sugar on medium-high speed 5 minutes until thick and fluffy.
- Beat in eggs 1 at a time, mixing to incorporate with each egg then blend in vanilla and scrape down the bowl.
- Reduce mixer to medium speed and add the flour in thirds, alternating with adding the 1/2 cup buttermilk and beating well between additions.
- Pour batter into 12 lined muffin tins, filling 2/3 full. Bake in the center of the oven at 350˚F for 20-23 minutes, or until a toothpick inserted into the center comes out clean. Let cool 5 minutes in the pan then remove cupcakes to a wire rack to cool completely.
Tips for the BEST Cupcakes:
- Room Temperature Ingredients – eggs, buttermilk and butter must be at room temperature to keep your batter an even consistency.
- Alternate Adding Flour and Buttermilk – this keeps the mixture uniform and well blended. If you add in all of the flour or buttermilk at once, it can saturate the creamed butter and cause the mixture to separate. Mix well between each addition.
- Measure Correctly – be sure to use the proper measuring cups for wet and dry ingredients. Watch our video on measuring ingredients to ensure great results every time.
- Don’t Overfill – Fill cupcake liners 2/3 full or they will overflow and cause a muffin top. If you divide evenly between 12 cupcakes, you should have exactly enough batter. A trigger release Ice Cream Scoop makes portioning easier.
How to Decorate Cupcakes:
Once your cupcakes are cooled to room temperature, it’s time to decorate. This is a great vanilla cupcake base for just about any kind of frosting and toppings. We pipe frosting on with a pastry bag and our favorite Wilton 1M Tip. We have so many frosting options so pick your craving:
- Vanilla Cupcake Frosting – our go-to cupcake frosting
- Swiss Meringue Buttercream – well worth the extra effort
- Chocolate Cream Cheese Frosting – whipped and decadent
- Blackberry Frosting – you’ll love the flavor and color
Common Questions:
Can I Make Cupcakes Ahead? Once cupcakes are at room temperature, cover and keep at room temperature overnight or refrigerate if storing for longer. After cupcakes are frosted, refrigerate until ready to serve. Cupcakes are great served chilled or at room temperature because they don’t harden with refrigeration.
Can I Use This Batter to Make a Cake? We’ve had great results turning it into a Vanilla Cake. You would need to double the recipe for two 9-inch cake layers.
Can I Substitute the Buttermilk? Plain kefir will also work well instead of buttermilk. You can also make your own buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle then stir and use.
How Long to Bake Cupcakes? Bake until the tops are springy and a toothpick inserted int the center comes out clean. These were perfectly baked at 350˚F for 22 minutes in a conventional oven.
More Cupcake Recipes:
Who can resist a cupcake? They’re just so cute and easy to love. We enjoy getting creative with cupcakes and they are one of the easiest desserts to make. These are our top-rated cupcake recipes:
- Moist Chocolate Cupcakes – this is a great base and so easy
- Pumpkin Cupcakes – with a marshmallow-soft frosting
- Honey Cupcakes – with a cherry filling
- Dark Chocolate Cupcakes – with white chocolate frosting
Perfect Vanilla Cupcake Recipe
Ingredients
- 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 the oven to 350°F and line a cupcake/muffin pan with cupcake liners.
- In a medium bowl, whisk together 1 1/4 cups flour, 1 1/4 tsp baking powder, and 1/2 tsp salt. Set flour mix aside.
- In the bowl of an electric mixer, beat butter and sugar on medium-high speed 5 minutes until thick and fluffy, scraping down the bowl as needed.
- Add eggs one at a time, beating well with each addition then scrape down the bowl. Add 2 tsp vanilla and beat to combine.
- Reduce mixer speed to medium and add the flour mixture in thirds alternating with the buttermilk, mixing to incorporate with each addition. Scrape down the bowl as needed and beat until just combined and smooth, and don't overmix. Divide the batter evenly into a 12-count lined muffin or cupcake pan, filling 2/3 full.
- Bake for 20-23 minutes at 350 °F, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
This recipe was first published in June 2012 (below is the original photo). After testing countless batches, we improved the recipe, swapping out oil for softened butter and took out the baking soda to create a super soft crumb. Everyone agrees, these are the best cupcakes. Just read the reviews!
P.S. Thank you all for trying this recipe and sharing it with the people you love.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
This is a cornbread cupcake as mentioned above. It has decent flavor/taste but there is very little fluffiness to the final product. It’s misrepresented by the description in given my novice baking experience.
Hi GB! Cornbread texture has never been my experience when making this recipe. Sorry it didn’t quite meet the mark for you. Over-mixing, over-baking, or using too much flour are all common reasons this would happen.
This is the second time I’ve made this recipe. I find it takes less than 20 mins – about 18 in my oven. But these are amazing, they remind me of sugar cookies but as a cake! So delicious, moist, just perfection!
Thank you for sharing, Sara!
These were PERFECT as can be, the frosting I made, not so much.
Hello,
Can I add some chocolate chips to the batter?
Do I need to alter anything? Or maybe toss them in flour before.
Thanks in advance!
Hi Roni! I think that would be fine.
How do you make this batter for a Giant Cup Cake with no liner?
I have a Giant cup pan.
Thanks!
Hi Dawn! I’m not sure how much batter you’ll need and how long it will take to bake. You’ll have to experiment with it. You can reference my Vanilla cake recipe.
The Giant cupcake pan calls for 3 1/2 cups for the bottom and 2 1/2 cups for the top.
Wonderful, Dawn! That’s for the update.
Hi there,
How much sprinkles should we add to the batter?
Hi Liana! I have not tested that myself to advise.
Scaled up the recipe to a 4x batch! I am very impressed!! After adding the last of the flour/buttermilk I mixed by hand to avoid over-mixing. Used a 2oz portion scoop for them and had only had 1-2cupcakes worth of leftover batter! So the recipe scales up very well! They all baked and came out perfectly, just rotated the pans a couple times while baking since I had to use all 3 oven racks so they would bake evenly. Definitely recommend this recipe! Light and fluffy, not too sweet!
That’s wonderful, Kat! Thank you for sharing.
Tried it 2days ago. It was SO good! Tq Natasha. Can i use this recipe to mk a single layer 8inch round cake?
I’m so glad you love it! I haven’t tested that to advise, I’m sure that will work but with some adjustments.
I did bake as a single layer 8inch round cake at 180c for 27min. Turned out perfect! Tq again Natasha.
I’m glad to hear that it was a success!
Hey Natasha, my daughter has a school project she’s working on and she is going to bake these cupcakes. I would like to know how long these last because she has no time during the week. Please get back to me as soon as you can. Thank you
Hi Anna, once cupcakes are at room temperature, cover and keep at room temperature overnight or refrigerate if storing for longer (I have only tried a few days ahead). After the cupcakes are frosted, refrigerate until ready to serve. Cupcakes are great served chilled or at room temperature because they don’t harden with refrigeration.
Hello, Natasha! Is it possible for me to use vanilla bean paste instead of vanilla extract for the recipe?
Hi JD! That would be fine. Vanilla bean paste tends to be more concentrated with a stronger flavor, so you may start with less and add more as needed.
I just made this recipe and it was nice and easy, thank you! I do feel that they’re not very sweet. Did I do something wrong? Also, can I add sprinkles to this recipe to make it funfetti?
Hi Lexi! Some of my readers have used sprinkles in this with good results. I would avoid the round Pareils sprinkles as they tend to bleed their color, and use the longer Jimmies sprinkles. This cake is sweeter than other sponge style cakes but we don’t feel it’s too sweet.
Hi Natasha! How many days can I make this ahead? Room temp? Inside fridge? I’m planning to serve these for ky little one’s mini party. 🙂
Once cupcakes are at room temperature, cover and keep at room temperature overnight or refrigerate if storing for longer (I have only tried a few days ahead). After the cupcakes are frosted, refrigerate until ready to serve. Cupcakes are great served chilled or at room temperature because they don’t harden with refrigeration.
The cupcake was too dense. It almost tasted like cornbread. It could have been a tad bit sweeter. Unfortunately, I will not make this again but did like how easy and simple it was. The cream cheese/whip frosting was absolutely delicious and will definitely make again.
Hi Min! That shouldn’t happen. A couple of things to help troubleshoot. Be sure to use room temperature ingredients as recommended in the instructions. If they are too cold, they will not emulsify and blend into the batter well. Also, watch my tutorial on How to measure ingredients . Using too much flour can cause a dense cake. Lastly, be careful not to over mix the batter as this will affect the texture as well. I hope that helps.
Why not just make the recipe double? Instead of me making the recipe for a class and realizing as im filling them that it is for 12.
This cupcake is sooo good. I read the comments so I was careful to not overmix. The batter was a bit too thick so I added a couple dashes of heavy cream to thin it a bit. They do not even need frosting but added it anyway! Deliciousness!
Made these for the grandkids and they were delicious. I did use 2% milk because I didn’t have buttermilk and they were still great!
I’m so glad you enjoyed these, Sharon!
Hi there 🙂
Can I try this recipe even without using milk at all?
The milk is an important ingredient for the flavor and texture of these cupcakes.
Can’t wait to try these, can you please tell me how long do they keep for?
You can keep them in an airtight container in the refrigerator for 3-5 days. They will try out and become more stale the longer you keep them. They are best fresh and the next day.
These seriously are the best! Especially together with your frosting! 🧁🧁🧁
I’m so happy you enjoyed that. Thank you for sharing that with us, Soné!
Hi Natasha, I was thinking to use this recipe which seems great by the way but i have a question, if you dont have an eletric whisk can you use a wooden spoon ?:)
I’m not sure how will that work. When you are mixing in the dry ingredients, you just want to mix enough that there are no more dry streaks and everything looks well incorporated. It would be very hard to cream the sugar and butter to the right consistency by hand, so I highly recommend an electric mixer for that part.
Great recipe, I think 20 minutes is way too long. Closer to12 minutes is probably perfect
Hi Kendall, if using normal bake mode in a full size oven it takes about 20 minutes. I’m glad you loved the recipe.
Hi Natasha, its better to use low fat buttermilk or the regular one for best results?
I haven’t tried low fat but the regular one is what I use.
If i dont have butter can i replace with oil? And same measurement? Thanks
Hi Adrianne, this is a butter-based cake. I have not tested this recipe with oil.
My cupcakes had a small amount of texture like foam on the side of a couple what did I do wrong
Hi Sherry! I have not experienced that before. Did you make any substitutions to the recipe? I wonder if there was too much baking powder or if your batter was over mixed?
Make sure your ingredients (eggs, butter, buttermilk) are room temperature so that there is a proper emulsion of the ingredients. For best results, I also recommend using an Internal oven thermometer (affiliate link) to ensure the oven is at the right temperature.
I hope that helps.
Very delicious.. I did a few things to add to the recipe. One of them was warmed my milk. And the other I added one and a half teaspoons of oil. Thank you
Hi Shanda! Thank you for sharing. I’m glad you loved it.
What is the weight for the flour? I prefer weight when it comes to flour since a cup is not a cup is not a cup depending on humidity, type of flour etc.
Hi Brittany, If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.
My granddaughter and I made these this morning, they were perfectly moist and tender with great flavor. This will be my go-to vanilla cupcake recipe. We ice them with chocolate icing because that’s what she preferred. Easy peasy to follow. Thank you for this delicious recipe!
That’s wonderful Judith! I’m so glad to hear that. Thank you for the feedback.
Can these cupcakes be frozen? In either a ziploc bag or freezer container?
Hi LuAnn, yes, You can store them in an airtight container at room temperature (without the frosting) for 1-2 days or refrigerate for longer. You can also freeze them for longer and then thaw them before frosting. They are best eaten fresh or within the first day or two.
I would like to make strawberry frosting using this recipe. Can you tell me how much dehydrated strawberries to use?
Hi Catherine. I haven’t tested that to advise.
Hi Natasha me again so I wanted to ask if I wanted to make 24 cupcakes what should my measurements be
Hi Nadine! In the recipe card, you can increase the number of servings and it will convert the ingredient list for you.
Hi Nadine! Tou can double it if you have a bowl large enough to incorporate all the ingredients well without over-mixing the batter. Also, it’s best to bake it right away and not let the batter sit so if your oven can accommodate that many cupcakes then you should be fine doubling the recipe.
Hi Natasha it’s me again so I tried the cake and it was amazing it was so soft and I used a whisk to make it definitely recommend we almost finished the cupcakes already
That’s awesome and great! So glad to hear that it was a huge hit. Thanks for sharing, Nadine.
Hi Natasha I have a question so can I use a whisk and if I do how long do I whisk it and how many strokes
Hi Nadine. I don’t have a specific number. When you are mixing in the dry ingredients, you just want to mix enough that there are no more dry streaks and everything looks well incorporated. It would be very hard to cream the sugar and butter to the right consistency by hand, so I highly recommend an electric mixer for that part.
Hello. I had lots of issues with this recipe. It made 18, not 12. They only took 15 min to bake, not 20-23. They had a very dry tough texture, and I’m pretty sure I didn’t use too much flour over mixed the batter. The flavor is good, but I was hoping for a softer, luxurious texture and it was more like cornbread. 😕
Hi Elizabeth, were you possibly using smaller cupcakes molds? If using smaller molds its likely the bake time will need to be decreased also.
Hi Natasha , I made the cupcakes and they turned out great but I was wondering what type of sugar did you use?
Hi Maia, we linked the exact sugar we used on the recipe card.
Thank you for adding me. I do so love all your recipes and your videos. The Lord bless you all.
Hi Hester! Welcome. I’m so glad you’re loving the recipes!
they’re ok… they taste like cornbread for some reason? also slightly tough. but aside from that they’re good!
Hi MW! This happens when you over-mix the batter. It releases more gluten and changes the texture. Also, be sure to measure your flour correctly. Using too much flour can cause them to be tough. I have a tutorial on how to measure ingredients. I hope that helps!
Hi. Originally the acidic buttermilk was needed to activate the baking soda but since you swapped it out for the baking powder, why are you not just using regular milk? Wouldn’t the extra acid throw off the basic-acidic balance of the baking powder? There is nothing else basic in the recipe so unsure of the acidic buttermilk. Thanks
Teresa
Hi Teresa! There are other benefits to using buttermilk. Buttermilk is a tenderizer so it makes the cake moist. It’s also tangy and provides great flavor and balances the sweetness. You can also use regular milk if you prefer.
Hello Natasha! Thank you for sharing your recipe. I’ll try making the cupcakes today. What type of buttermilk did you use? Is there a difference if I use 1% Buttermilk vs 3.25 % Buttermilk?
Hi, the package I used said “lowfat buttermilk” – Im not sure what the exact fat content was.
My batters always curdles with your recipes. I used lots of them. My ingredients are room temperature. I have to look up how to fix it all the time. Very disappointed in the cake recipes. I love you and all your other recipes though.
Hi Tana! A curdled batter is very likely and usually due to the temperature of the ingredients. When the eggs or liquids are too cold, they are not able to emulsify and get the consistency you’re looking for. This can also happen if your butter and sugar are not creamed enough and even if you over-mix your cake batter. I’m sorry you’re having such a hard time with cakes. We have great results with this recipe and our other cakes.
These are delicious and definitely my go to for vanilla cupcakes! I need to make them again for tie dye theme. Can the batter be colored?
Hi Julie! I’m so glad you loved the recipe. Yes, you should be able to use food color in the batter. Just be careful not to over-mix the batter or they will become gummy and dense.
Cupcakes weren’t bad. However, I’m not sure why the breading tastes more like corn muffins/plain bread. It didn’t taste sweet, like a dessert, even with the frosting recipe. Followed the recipe exactly. Let me know what I can do next time. Thanks.
This happens when the batter is over mixed or if you use too much flour or even if it’s over baked and it dries out. Make sure your ingredients are at room temperature, this will help them incorporate well. Also be sure to watch my tutorial on how to measure ingredients so you can see my process. I hope that helps.
These were so good! I made them today and frosted them with a lemon flavored cream cheese frosting, they didn’t last long at all. Next time I need to double the recipe. Thank you sharing with us.
Hi Paula! That sounds amazing. Thank you for trying the recipe!
Yum! My kids loved this, but I found it a little too moist and sweet. Do you have any other recepies that have less sugar so my little sweetcakes – Daniel, Matt, Susan and Christy could be healthier. Much appreciated, we love you Natalie!
Hi Barbra! I have not used less sugar. The sugar also helps with the moisture and texture of the cupcakes. You can experiment with it if you’d like. I don’t have another recipe for vanilla cupcakes but you could explore some of my other cake recipes for ideas.
Doubled the recipe as I needed 24 and thus barely made 21. Maybe if filled halfway you would get all 24. Had to go back and take batter away to try and make it stretch. Just wanted to give everyone a heads up. But they smell amazing and cannot wait to taste them.
Hi Ashley! I hope you love the way they taste! This should make 24 standard cupcakes but can make less depending on how things are measure how the batter is divided. I used this ice cream scoop (affiliate link).
Followed the recipe exactly. Bought expensive vanilla. I’ve been baking for years. Baked for 19 minutes. Cupcakes were hard. Not brown on top, but hard. Extremely disappointed. Reread recipe a dozen times, but I followed it correctly. I do refrigerate my cupcakes as they get filled with a pudding like filling. Took them out to soften before eating, but they were hard, not soft and fluffy at all
Hi Dru! I’m sorry to hear that. The culprit is most likely that you used too much flour. This recipe has always yielded amazing results. Be sure to not scoop your flour out of the bin but according to the tutorial I’ve attached on how to measure ingredients. I hope that helps.
I made these cupcakes for a work party and they were a huge hit! I was thinking of making it again but in cake form. Do you recommend a different temperature or baking time? Any advice is appreciated!
Hi Karley! I have another recipe for vanilla cake.
hi! im making this cupcakes for my party and would regular milk work if i add some acid?
Hi Emma! You can make your own buttermilk with 1 cup milk and 1 tbsp lemon juice or white vinegar. Stir and let it sit for 5-10mins until its curdled and ready to use.
Hi Natasha+the team,
First of all, my apologies but I haven’t read all the reviews, therefore my question may be repetitive. Second, thank you so much for all you do -your recipes are amazing (I always come back to you website to look for ideas). My questions – I understand these cupcakes you can make in advance. How many days would you recommend to bake them in advance at most? How to store
them? Thank you.
Hi Viktoria! You can store them in an airtight container at room temperature (without the frosting) for 1-2 days or refrigerate for longer. You can also freeze them for longer and then thaw them before frosting. They are best eaten fresh or within the first day or two.
Just made these wonderful cupcakes this morning. I will try making them mini for a party coming up soon. Such a nice clean recipe!
BTW, I am making your meatloaf today also.
Hi Tish! I’m so glad you enjoy this recipe. Thank you for sharing!
Can the buttermilk be replaced with Greek yogurt (full fat)?
Hi Arlene! I have not tested that myself, but I think it would work. You may want to add water/milk to thin it down just a bit if its too thick. You can also make your own buttermilk with 1 cup water and 1 tbsp white vinegar or lemon juice.
I haven’t baked these yet, but could you tell me what the weight of eggs needed is please? I’ve had issues with eggs being too large in the past with other recipes. Thanks in advance.
Hi Lexi! I’m sorry, I don’t have eggs weighed out. I found this with a quick online search: large eggs are 56 to 63 grams. I hope that helps.
Hello! I didn’t use a stand mixer and couldn’t quite make the sugar and butter become fluffy. I figured it was ok to resume the rest of the recipe. After a while the sugar started separating and the mixture became very watery. Can you use a whisk for this recipe or do you need to use a mixer?
Hi Hailey! An electric mixer will yield the best results because you need to beat the butter and sugar until the mixture is thick and fluffy. Also, be sure to use softened butter, eggs, and buttermilk that are at room temperature. It helps the batter come together and blend nicely.
Can I use margarine or do I have to use butter ? Also can I just use regular milk instead?
Hi Jj, I haven’t used margarine in this recipe to advise on the outcome. Do you mean whole milk in place of buttermilk? If so, that won’t work. You can make your own buttermilk if you don’t have any on hand. See the “Can I Substitute the Buttermilk?” section in the recipe. I hope that helps.
Hi, these cupcakes are amazing. Can I freeze them for later use?
Hi Roxanne! I’m glad you loved the recipe. Yes, you can freeze them. Let them cool completely and make sure they are in an air tight container or wrapped well so they stay fresh.
I forgot, but I replaced the buttermilk with yogurt since we did not have buttermilk and yogurt is healthier, and it was still amazing. I recommend trying it Natasha!
That’s a good idea!
I baked these and they were awesome! It had the PERFECT texture, and was very fluffy. Family approved! Great job!
That’s wonderful, Ciara!
I made this recipe just as directed with the exception that I made mini cupcakes. The recipe made 34 mini. I used a cookie scoop to fill the cups and baked at 350 degrees for 11 1/2 minutes. The texture and crumb was perfect. I found the taste to be a bit bland, but I am not a big fan of vanilla cake so I will definitely not put fewer stars because of my personal preferences! I might add the seeds from one vanilla bean next time to kick that flavor up a bit more…there will definitely be a next time.
Thanks for the recipe!
Hi Janet! I’m so glad you loved the recipe. Thank you for sharing, I appreciate the feedback. Vanilla beans would definitely help boost the flavor. The quality of the vanilla extract used can make a difference as well.
Hey, Natasha which frosting will taste better with these cupcakes buttercream frosting or cream cheese frosting?
Hi Anna, We love these with our Cupcake Frosting because a cupcake isn’t a cupcake without frosting.
I love this recipe!! It was outstanding. May I interpret the 1.25 cups of flour is the equivalent of 150 grams of flour? I baked them twice and did one with measuring by cup and the other with a scale! The difference was significant with texture.
Hi Jason! I’m so glad you loved it. It’s about 156 grams. You can actually click on the “metric” button in the recipe card for the metric conversions. It will change the ingredient list for you but unfortunately, this does not translate to the step-by-step instructions in the recipe card.
I am so thankful you post your recipes!! I wish I could send a picture of them ☺️
Thank you, Jason! I’m glad you are loving them. You can tag me on Instagram or Facebook. I’d love to see a picture. #natashaskitchen
Decided to surprise the Wife with some welcome back Home treats. Have NEVER made cupcakes before. Did the batter/frosting and even bought a set of tips for the topping and….WIFEY LOVED THEM!!! So did I! SUPER delicious and scored some Love points so it was a WIN/WIN all around!!!
Hi Ben! That’s wonderful. I’m so glad the recipe was a hit. Thank you for the feedback.
Hi Natasha! What can I replace for the buttermilk please? I wanted to try this recipe but there’s no buttermilk here.
Hi Jocel, I address this in the recipe under the Common Questions thread, see: “Can I Substitute the Buttermilk?” I hope that helps!
Super easy ! I love them ! they taste so good !!!!! Definitely will use again !
So glad you loved the recipe, Emily! Thank you for sharing.
The texture was perfect but the buttermilk was too sour for my liking.
Made these for my daughter’s birthday, they were amazing!! Would this recipe work for a cake as well? If not, do you have a cake recipe that tastes as good?
Hi Lisa! I’m so glad you loved the cupcakes. I have the recipe written for vanilla cake as well.
I made these this weekend, OMG! So good, this will be the only recipe I use going forward. Thank you!
That’s so great! It sounds like you have a new favorite, Amanda!
Absolutely pperfect. My whole family loved them so much they couldn’t STOP EATING THEM AHAHAHHAHAHAHAAH ah yes.
Glad that they love the cupcakes!
This is the second year in a row I’ve used this recipe for my kiddos birthday cupcakes. Everyone loves them and I pair them with SMBC.
Yay so happy to know that it’s a huge success always!
Can 2% plain greek yogurt be substituted for 1/2 cup buttermilk, or plain kefir, room temperature? Thankyou
Hi Joanne, that will work. Here’s what one of my readers wrote: “I also didn’t have buttermilk but I used some lemon and mixed it with 2% milk first before starting to prep.”
Can I add strawberries into the frosting? I am searching for a good Strawberry Cheesecake frosting, and I REALLY Love your frosting and the cupcakes are just as good, but I wanna add some freshness in the frosting like strawberries. Does this effect the texture of the frosting too much?
Hello Julia, I haven’t tried that to advise. If you happen to try that, we’d love to know how it goes!
hi i love this recipe. i have made them as small cupcakes as well and they are amazing and easier to eat.
p.s. i love your chocolate buttercream.
That’s great, Morgan! Thank you for sharing. I’m so glad you love the recipe.
Ffs just list the recipe and instructions. I’ve scrolled thru like 5x trying to find how much of each ingredient
You can click on “jump to recipe” at the top of the page and it will take you directly to the recipe card.
Hello!
Can I double or triple this recipe ?
I want to make a bigger batch as I LOVEDDDDDD the recipe so much.
Lmk!
Thanks
Hi Ghina! Yes, you can double it if you have a bowl large enough to incorporate all the ingredients well without over-mixing the batter. Also, it’s best to bake it right away and not let the batter sit so if your oven can accommodate that many cupcakes then you should be fine doubling the recipe.
Hi! I haven’t made these yet, but I was wondering how much frosting you would need for this recipe. Like how many cups?
Hi Steve! I linked the cupcake frosting recipe in the notes. That recipe is enough to frost all 24 cupcakes. I did a quick google search, 3 cups of frosting is roughly what is needed to frost 24 cupcakes. I hope that helps.
Salute to you for this recipe! I don’t think I have ever made any cupcakes that taste THIS good. They don’t even need frosting! Lol.
The only thing I did differently was add 2/4 cups of light brown sugar and then 1/4 cup of white sugar. I I just love light brown sugar and wanted to try it out. Thank you for the recipe!
Thank you so much for sharing that with me, Centauria! I’m glad you enjoyed these cupcakes!
Sadly my cupcakes did not turn out as I was hoping for. They were very dense almost doughy like. Followed the recipe to the letter to.
Hi Janine! Dense and gummy cupcakes are due to over-mixing the batter which releases more gluten. Dense cupcakes can also result from using too much flour. I recommended watching my tutorial on how to measure your ingredients correctly. I hope that helps.
I have tried at least 6 yellow cake recipes looking for the perfect cupcake/layer cake. THIS IS IT!! Here’s what is else amazing: I made it dairy free by using violife vegan butter and oatmilk with lemon juice for the buttermilk. These are the softest most delicious cupcake I have ever made!! I followed directions exactly except the substitutions noted.
That’s amazing! I’m so glad you loved the recipe! Thank you for the feedback.
Hi! Can you add mix-ins? Like crushed Oreos for example?
Loved the cupcake recipe!
Hi! I think you could, but I haven’t tested it to advise how it could affect the texture. Let us know if you experiment with any.
Why do they come out with greasy bottoms? Underbaked? They are ready but for some reason the cupcake liners from outside are greasy
Hi Sandra! They shouldn’t be underbaked. Ensure you let the oven fully preheat before you start baking them. I recommend an internal oven thermometer to check the temperature of your oven and calibrate or make adjustments as needed until it reaches the desired temperature. It could also be the type of liners used, some liners don’t repel grease as well. Also, when your cupcakes have been out of the oven for a few minutes, you can transfer them to a wire rack to finish cooling. You do not want them to fully cool in the cupcake pan because they will absorb moisture and become wet or greasy. I hope that helps!
I was able to sub out my red mill 1 to 1 gluten-free flour for the regular flour and didn’t have keifer or buttermilk so I used a bit of vanilla yogurt and water, and these worked out perfectly. I was looking for the betty crocker fluffiness of a boxed cupcake while using gluten free substitutes and I think this recipe nailed it. I added lemon buttercream icing to give them a nice spring flavor.
Hi SJ! That’s great to know. Thank you for sharing that with us. So glad you liked the recipe.
The cupcakes were a little to dry and taste more like a bread. They break loose at the bottom too. Thank you anyways. 🙂
Hi, did you possibly overbake or over mix the batter? They normally should be fluffy and soft and uniform throughout. It may help to watch the video tutorial to see where things started to look different. Also, consider if any substitutions or changes were made to the recipe.
Hi
love this cup cake recipe they are so soft and moist so delicious .
love watching your videos
Thank you
So glad you enjoyed this recipe and my videos too!
This truly is the best vanilla cupcake recipe and I’ve been using it for years. My only question, is what is the best way to alter this recipe for an eggless vanilla cupcake? Thank you for sharing this Natasha!
Hi Sabrina! I’m so glad you love it. I have not tested an eggless version to advise. I do have an eggless chocolate cupcake recipe HERE.
The vanilla cupcakes are amazing! I made one batch for my sons family then made a cake and used the leftover frosting. This cake is spectacular! Thank you!!
You’re very welcome! Happy to hear that it was a success.
hi! I made these yesterday and they taste ok but they also had an eggy taste. i put five stars because ive tried this recipe before and it turned out amazing i think i did somthing wrong? i did some research and i think it was to much paking poweder
Hi Peyton, we’ve never had that issue before. Be sure to measure your ingredients correctly by viewing this tutorial.
Ended up with pretty obvious domes after baking and found them dry. My oven was calibrated to the right temp. After 20 The weren’t done so I left two extra minutes (two too many?)
However, the flavor is very good and so is the crumb.
Hi Sarah! Did you measure the flour correctly? Using too much flour can also result in dry cupcakes. This is how I measure my flour HERE. I hope that helps.
I just wanted to comment on a way to eat cupcakes without getting frosting up the nose. Split the cupcake in half, then place bottom portion on top and smooth! It’s like a cupcake sandwich!
Great tip! Thank you so much for sharing that with us!
Hi Natasha! Im struggling with my cupcake recipes and I always overmix my batter. Can you please tell me how to avoid overmixing?
Hi Courtney! Watch my process in the video so you can see how I do it. Also, you may find this article helpful HERE.
Going to make these for Easter and try my hand at piping the frosting. What brand of cupcake liners do you use?
Hi Karen! There isn’t a specific brand I use but the common ones you can find ar the store are the Wilton brand. I also like to use parchment liners. I hope you love the cupcakes.
Hi Natasha, This recipe looks so good and delicious, but do you think it will be good for a bake sale?
Hi Sham! I don’t see why not. The only thing to watch for is to use a frosting that is more stable, like my vanilla buttercream recipe HERE. If the frosting has heavy cream or cream cheese, then the cupcakes would need to be refrigerated but this vanilla buttercream frosting that I linked is stable at room temperature 1-2 days (away from direct heat).
Hello! I am a huge fan of your recipes!
I am a neophyte baker so I am prone to make a lot of mistakes. When I made these cupcakes they got a crusty top, they were dry, and dense.
I noticed the batter looking strange when I added the eggs. I wait until an egg is fully incorporated before adding the next one.
I believe I may have overmixed the batter.
Any tips will be highly appreciated. Thank you!
Hi Alejandra! Watch my tutorial on how to measure your ingredients HERE. Often times this is a result of using too much flour. I recommend watching my video so you can see my process of how I mix my ingredients. Over-mixing can cause dense and gummy cupcakes. I hope that helps.
Can this recipe be doubled and can I bake it in a 24 cupcake tin?
Hi Tina, you may double the recipe. If doubling the recipe, I would recommend using the same ingredients without substitutions, otherwise, it’s a guessing game and needs testing.
IDK how this recipe is rated so high. Waaay too much butter, greasy and very heavy, almost like a cornbread muffin instead of a cupcake.
The flavor is decent, but probably because I used vanilla bean. Which sadly was wasted in this heavy handed recipe.
Hi Heather, are you using the correct amount of butter? 1/2 cup = 8 Tbsp of butter. Also, make sure it’s softened and not melted. It could be the mixing if that is the only thing that was changed. I haven’t had that experience where the liner turned out greasy.
Hi, I love this recipe.. I even use it as a whole cake recipe.. However, I found that sometimes, and only sometimes with the whole cake there are patches where its dense… Baked but dense… Any ideas on why?
Also, my cupcakes dome on top… Any advice would be very appreciated 🙏😁
Thanks in advance
You’ll have to be careful not to over-mix the batter because it can result in gummy and dense cupcakes. You want to mix just enough that all the ingredients are incorporated well.
I’ve noticed that one time I did not let the butter and sugar go long enough to become light and fluffy, and the cupcakes turned out dense. Maybe this is what happened? Try beating the butter and sugar longer and maybe that will help!
Hi Natasha i have just made these and they were perfect! but when they cooled the cupcake wrappers all came away from the cakes! I allowed them to cooling the tin for a while then transferred them to a cooling rack. Do you have any tips ,or cupcake liners that you can recommend that I purchase to prevent this from happening? Thank you.
Hi Diane! This usually happens because of moisture. It could be because of how long they were left in the tin to cool down but it could definitely be the quality of the liners as well. I like to use these parchment liners.
Would this be a good base you can add strawberry reduction and diced strawberries to?
Hi Melissa! I am not sure about the reduction. If it has a thick consistency like a filling, that should work. These cupcakes would be great to fill. If the filling is thinner and runny, you may consider my sponge cake recipe. You can add vanilla extract for flavor.
Have you ever made mini-muffins and if so how long to bake? They are absolutely delicious as regular muffins but I would like to make them as mini-muffins.
Hi Chris! I have not, but it should be ok. You’ll just need to watch them in the oven because they will get done a lot faster. When a took pick comes our dry, you’ll know they are done.
Quick question can i use cake flour instead of all purpose flour?
Hi Visha, I have not tested it but one of my readers said, “ I used cake flour instead of all-purpose flour the cupcakes turned out very dense, but still very delicious.” I don’t know if the cake flour had something to do with it. I hope that helps.
Oh my gosh!!!! These are absolutely incredible!!!!!! I have made batch after batch and they turn out perfect every time!!!!! I am Natasha’s kitchen obsessed! I love how joyful you are in your videos too!!!!!! I love everything you make! Thank you for everything!!!!!
Hi Annie! That’s wonderful. I’m so glad to hear that. Thank you for sharing.
Hello,
These cupcakes are so delicious!!
I need 60 of them ready by Friday.
How much sooner can I make them and keep them in fridge so that they are ready for Friday morning and taste just as good?
Thanks !
Thank you! Once cupcakes are at room temperature, cover and keep at room temperature overnight or refrigerate if storing for longer (I have only tried a few days ahead). After the cupcakes are frosted, refrigerate until ready to serve. Cupcakes are great served chilled or at room temperature because they don’t harden with refrigeration.
Oh….my….goomba! Delicious, delicious, delicious! These are the best cupcakes I have ever made, both in texture and taste. Simple to make, with guaranteed success. (For anyone wondering, your buttermilk substitute works wonderfully. I’m going to add some almond flavor with the vanilla next time just because…I look forward to trying the chocolate cupcakes and the carrot cupcakes. Your recipes are all hits, and your videos are not only informative but entertaining as well, which makes the process fun.
That’s just awesome! Thank you for sharing your wonderful review, Peg! It sounds like you have a new favorite!
I loved making these and the kids loved eating them! Have you tried this with Bob’s 1-1 gluten free flour? I tried to look in the comments but there are a LOT of comments to look thru!
Hi Quinta, I haven’t tried gluten-free flour, but a few of my readers have reported great results using gluten-free flour for the cupcakes. Let me know how it works out for you if you experiment.
Just made these vanilla cupcakes today and I absolutely love them. Will be making 48 mini ones for my friend’s birthday this weekend. Thank you Natasha.
Sounds like a plan! It’s my pleasure, so happy that you loved them.
Hi there, I made these about five years ago, but I could have sworn cake flour was called for instead of AP. Was this ever tested for this recipe? I made it for a party back then and they were a HUGE hit! I made this version recently, and they took longer to bake than usual and were not as light and fluffy as I remember before, reminded me of a soft and smooth cornbread actually.
Hi Karen, I have not tested it but one of my readers said, “I used cake flour instead of all-purpose flour the cupcakes turned out very dense, but still very delicious.” I don’t know if the cake flour had something to do with it. I hope that helps.
Hi Natasha! I’m a big fan here in the Philippines.. I love this recipe, my children really enjoyed it. Thanks for sharing this.
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Hi Natasha,
I’d like to know if this recipe would make enough batter for a quarter-sheet pan.
Thank you 🙂
Hi Rita, I haven’t tried this in a sheet pan myself to advise; we do have a Vanilla Cake recipe you may want to try. But if you’re looking to adapt baking recipes to different pans, I highly recommend this online guide. I hope it helps!
Hi Natasha I just wanted to know if that if it’s okay to use pastry flour instead of All purpose flour.
Hi Kozina! I haven’t tested it myself. It may effect the texture but I think it could work well. Let us know if you experiment.
😃My family love this recipe. The cupcakes have a good texture, light and not too sweet. My frosting was a little bit loose but my family loved it anyway.😍
Hi Carlos! That’s great to hear. Thank you for the wonderful feedback.
Hi Natasha! I would like to add some homemade butterscotch sauce to the frosting. How much do you think I could add so it could still be piped? Love all of your recipes and your positive energy 💖
Hi Leasa! Thank you, I’m glad you are enjoying my recipes. You’d have to experiment with it. I have never tested an additional like this and it would be hard to say. It depends on the consistency of your butterscotch sauce as well. I’d start with a little and add more as it incorporates.
Hi Natasha! Could I use normal milk instead of buttermilk? I haven’t made them yet.
Hi Dalia! Some of my readers have reported good results with using plain milk. You can also make your own buttermilk at home, using one cup of milk and 1 tablespoon of white vinegar or lemon juice. Stir and let it sit until curdled for about 5 to 10 minutes and then it’s ready to use. I hope that helps.
Best vanilla cupcakes ever— I used Danish Creamery butter, and yogurt instead of buttermilk, and hand mixed the flour in, otherwise stayed true to the recipe. Thank you!!!
You’re welcome! I’m so happy you enjoyed it, Lisa!
Hi Natasha, thanks for the recipe! I just made them and they are delicious – buttery tasting and airy! I was wondering if I can make these cupcakes and keep them covered in an airtight container (like a ziplock bag) on the counter to use the next morning? I’ll be making them around 11pm at night to frost around 6/7am.
Hi Shilpa! Yes, you can store these in an air-tight container overnight. Just allow them to cool first. 🙂
Hi,i want to try this recipe for my daughter’s upcoming birthday.. but I can’t find buttermilk here in my area. What can you recommend?
Hi Kate! You can make your own buttermilk with 1 cup of milk and 1 tbsp white vinegar or lemon juice. Stir and let it sit for 5-10mins until its curdled and is ready to use. I hope you love the recipe!
I made these following the recipe and they came out so good. I used a stand mixer so everything was well incorporated. I was worried because the batter did appear a little thick when filling my muffin pans but they turned out perfectly moist and airy and just good. My go to recipe! (I used salted butter and omitted granulated salt)
Hi Laura, great to hear that you liked the result! I’m glad that you tried this recipe.
If using a stand mixer to beat the batter do I follow the same time instructions or should it be lesser? Also what’s the attachment I need to use please?
Hi Nush! You can use a stand mixer if you prefer. You’ll have to be careful not to over-mix the batter because it can result in gummy and dense cupcakes. You want to mix just enough that all the ingredients are incorporated well. A whisk attachment is fine. I hope you love the recipes.
Hi there! These cupcakes look fabulous and I’m going to try them tomorrow! Do you by any chance have the conversion of measurements in grams (I.e. flour, sugar). I always find it easier to measure on a scale.
Thanks so much!!
Hi Stacey! You can click on the “metric” button in the recipe card above and it will convert the ingredient list for you. I hope you love this recipe. 🙂
Hello! I am needing a good cupcake recipe to make in advance so I can freeze them until the event. Have you put these in the freezer and had good luck afterwards? Thanks!
Hi Whitney! You could freeze or refrigerate them. If it’s up to 3 days, I would cover and store it in the refrigerator. I haven’t tried freezing with the frosting, though, so I’m not 100% sure on how that works, but I would store them in the freezer in an air tight container or or a ziplock freezer bag. If you experiment, please let me know how it goes.
Family loved them. Made them as a treat for the kiddos to have after lunch. The buttermilk flavor really comes through. Amazing!!
Hi Sara! I’m so glad to hear that. Thank you for sharing.
Thank you for this recipe. So good! It’s a keeper!! I made 36 cupcakes and covered half with your chocolate buttercream frosting, and the other half with your vanilla buttercream. All the recipes were great.
Wonderful to hear, Rene! Thank you for sharing.
Love this recipe I make it over and over. Going to do three batches for my sons valentines party. How do you recommend storing them before they are iced?
Hi Alicia! I’m glad you love the recipe. The cupcakes can be stored at room temperature in an air tight container to keep them from drying out for 1-2 days. You can refrigerate them if needing them to last longer.
WOW Natasha! U hv outdone yourself 4 this recipe, really love it!
Yay, thank you for the great review!
Could I add food coloring and do different color layers with this batter?
Hi Olivia that should work as long as you don’t go overboard with the food coloring, I recommend gel food coloring.
Thank you! Also, do you have a preference for all purpose flour?
Hi Oliva, I linked the flour we used in the recipe, but you can also find it HERE.
For some reason the page comes up with an error. I see it’s on Amazon but the page is blank. 🙁
Hi Olivia! That’s odd, I clicked on the link and it’s working for me. The brand is Bob’s Red Mill, Flour Unbleached White All Purpose Organic.
Hi Natasha, if I were to make a batch of 3 x 12, would it be a problem to whip them all up at once and then have them sit around (I only have one 12-cupcake pan). What do you recommend for making a batch of 3? Many thanks!
Hi Aparna, it’s best to make one batch at a time since the batter can lose its volume causing the cupcakes not to rise properly.
hie, i would like to try your recipe but I struggle with converting cups to grams as I don’t have measuring cups
Hi Chrissie! You can click on the “metric” button in the recipe card above and it will convert the ingredient list for you. 🙂
thank you very much for helping me figure that out. I made some super amazing cupcakes soooooo soft. what’s missing is the icing .. …still learning
You’re very welcome! 🙂
Hi again Natasha! I tried the recipe, and it came out perfect!!! I have been looking for a good cupcake recipe for a long time, and have finally found your perfect recipe. Thanks so much!
We’re so glad you love this!
This is a very good recipe. My cupcakes turned out perfect for my first time baking from scratch. I added an extra teaspoon of sugar and two drops of almond extract, and it was oh delicious, fluffy, moist! I also made your buttercream frosting and that turned out perfect for piping and really good ! not too sweet 🙂
Hello Nessa, that’s lovely! Good to know that you enjoyed it!
I tend to make cake mix cupcakes for my kids because any recipes I have tried over the years come out dense and disappointing. This recipe is absolutely amazing! It was easy to do and came out light, fluffy and delicious. This is the answer to my cupcake problems! Thank you Natasha!
Hi Deanna, I’m so glad you tried homemade. It’s always better than ready to cook mix cupcakes and so glad your family enjoyed them!
Hi Natasha! I am SUPER excited to make your cupcakes! But can I exchange the buttermilk for milk and cream of tartar?
Hello Audrey, I have not tried using the cream of tartar to advise. Plain kefir will also work well instead of buttermilk. You can also make your own buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle then stir and use.
Hello, I’ve made these a few times and LOVE them, specially the frosting! Do you happen to know the exact tip you used here to frost these? That makes it look like a ribbon? I have the XL Tips. Yours are so beautiful looking! Thanks
Hi Rachel! I’m glad you love the recipe. Yes, I try to include that information in the blog notes. I used a Wilton 1M tip for these. You can find it on my amazon link HERE.
P.S.—Forgot to say that most of the cake stuck to the paper liner. A mess!
I made your recipe for vanilla cupcakes, and they were AWFUL! I followed your recipe and the video exactly. The only differences from your video are that I weighed, not measured, the dry ingredients (as I always do), and I used powdered buttermilk (again, as usual). They didn’t rise at all and were dense and hard. I now realize that most sites tell you never to use baking powder with buttermilk. Is there a mistake on your recipe? Should it have called for baking soda? On the plus side, your chocolate buttercream is fabulous. I’m eating it and tossing the cupcakes.
HI Maria, I’m sorry to hear that and I am always happy to help troubleshoot. I haven’t tested this with powdered buttermilk so I wonder if that could be the culprit? Also, make sure not to overmix. Overmixing is a common reason why cupcakes or cakes can become dense. You want the batter to be just combined without prolonged mixing.
Made these for the first time as I have a cupcake order and didnt wanted to try it rather than using the premix. They came out lovely! I used Rama (SA margerine) instead of the butter. Fab!
Hi Dale! I’m glad they turned out for you.
These were just ok. I followed the recommended measuring technique. I did not have buttermilk so I used the recommended milk/lemon juice combo. Everything was room temperature as suggested. Baked 20 minutes (checked at 15). Toothpick came out clean and cupcakes were lightly browned on the top. I let them cool as directed then added frosting. The first problem was the cupcakes were stuck onto the cupcake liner and a lot of the cupcake was torn off. I made a different cupcake recipe last weekend using the same cupcake liners and they did not stick at all. They tasted ok, nothing special, but there was something not quite right about them. Almost like they weren’t baked long enough but I kept looking at it closely after each bite, and even pulled it apart with my fingers trying to figure out was the problem was. They looked fine, didn’t look underbaked. But that’s the only way I can describe it. Other reviewers seemed to have a better experience with this recipe, but I’ll take a pass on this one.
HI Kerrie, I’m sorry it didn’t meet the mark for you. I haven’t had that experience but I am always happy to help troubleshoot. Did you add the full amount of butter 8 Tbsp and ensure it was softened to better incorporate into the batter? Also, make sure your oven is fully preheated before baking. Lastly, make sure you don’t overmix. The batter should be just combined before portioning into individual cupcakes.
The cupcakes were delicious. They were so easy to make, I am definitely saving this recipe
I’m so happy you enjoyed that. Thank you for sharing that with us, Erika!
Hey!
Cupcakes were very good, but I didn’t end up with enough batter to fill the cupcake lines 2/3, only about 1/2. For this reason they didn’t rise over the rim of the cupcake liner. Any reason why?
Thanks!
Hi Jenna! I’m glad you loved the cupcakes. Did you make any substitutions to the recipe? I have enough batter using this recipe and I measure with this size ice cream scoop. I would look over the recipe again to see if you missed anything or possibly measured some of the ingredients incorrectly. You can also reference the images above so you can see what my process looked like. I will attach my tutorial on how I measure my ingredient HERE. I hope that helps!
These cupcakes are a dream! Natasha, may I ask why you use butter in this recipe but oil in your dark chocolate cupcake recipe? Could I use oil instead of butter in these vanilla cupcakes and if so, how much?
Hi Beverly! This is a butter-based cake. I have not tested this recipe with oil.
I made these today for me and my family and they were so buttery and moist I loved them. They had such an amazing crumb to it. I will be making this recipe from now on. This was by far my favorite vanilla cupcake recipe hands down. Thank you.
I’m so happy you enjoyed that. Thank you for sharing that with us, Carmen!
I tried a few vanilla cupcake recipes before I found this one! Very fluffy cupcake with good flavor! This will be my new vanilla cupcake recipe. Thanks for posting!
So glad you found your new go-to recipe, Michelle! Thank you for sharing.
Tripled the batch and they all turned out perfectly. This will be my go to vanilla cake recipe!
That’s wonderful, Ashley! This is our go-to vanilla cake too. I’m glad you loved it. Thanks for sharing.
Hi! I’m gonna make these, but wanted to make them as mini cupcakes! What would the baking time/temp be?
Hi Jasmine, I have not tried that but one of our readers shared this “Made them mini cupcakes and baked for about ten min 💯🙌🏼
Also added sprinkles for a confetti look 🎉 Thanks for the best recipe!!” I hope that helps.
These were the hands-down best cupcakes we’ve ever eaten! My whole family agrees, and that was without the frosting!! I would give this six stars if I could. We are definitely going to be making these again 🙂
Hi Autumn! That’s wonderful to hear. So glad they are a hit! Thank you for sharing.
That’s really good is but is there anyway that I could change the cream cheese to something else because I’m lactose intolerant
Hi Emmerson! You could look through my frosting recipes HERE to find one that is more suitable. 🙂
Hi Natasha,
I love all of your recipes and have been using this one for years. I did notice, not sure why but, when I use buttermilk instead of kefir (what I always use) the cupcakes do not turn out as light and fluffy. Strange because they are normally interchangeable.
I’m so glad you love my recipes, Britinias! Thank you for sharing your experience, that is odd, but I have never tested kefir in this recipe.
Hi! I was just wondering if I could substitute the buttermilk for regular milk, or should I make the buttermilk from home by adding white vinegar?
Thanks,
Hi Jen, I recommend using buttermilk. If you don’t have one, you can make your own buttermilk with milk and lemons at home. The ratio I used to make buttermilk was 1 cup to 1 Tbsp fresh lemon. So you will be 1/2 cup of the buttermilk mixture if the recipe calls for 1/2 cup 🙂 I hope that helps.
Twelve perfect cupcakes!
Thanks! 👌
Luv the sandwich tip!
You’re welcome!
hi
Is the cupcake nutrition facts for cupcakes with icing or without?
Many thanks
Hi Ruby! Yes, just for the cupcakes.
I’m not sure what happened but I made 3 recipes for cupcakes because I need it for an event and this vanilla cupcake recipe failed. It bursted open in the oven and splattered everywhere. Not pretty. The other 2 recipes for different flavors I made from other authors went amazingly. I’m disappointed in this outcome.
Hi Liz! I’m sorry to hear that. This has never been my experience with the recipe. Some of the issues that come to mind are, your oven was too hot, leaving agents were incorrect or the ingredients did not mix well. I have doubled the recipe before with no issues. Look over my process and recipe again to see if you missed anything. I highly recommend the use of an internal oven thermometer. Also- watch my tutorial on how to correctly measure your ingredients.