Vanilla Cupcakes

Celebrating 10 years of Cooking Classy with these perfect Vanilla Cupcakes! These are light and fluffy, soft and tender, deliciously sweet and brimming with vanilla flavor.

They’ll quickly become the highlight of any celebration!

Whether you are a long time follower or a new reader, I want to send a quick THANK YOU! I truly appreciate you visiting my site!

I started this blog 10 years ago as a hobby and it’s grown into more than I could have dreamed. I’m very grateful to you for making my recipes, leaving reviews and feedback, sending e-mails and for your support and readership!

For a quick laugh check out my first post here. Luckily I’ve learned a thing or two since then. :)

I hope we have 10+ more great years of tasty, tested and perfected recipes ahead of us!

Now onto these tempting vanilla cupcakes with a rich and fluffy, luscious buttercream frosting to celebrate!!

Vanilla Cupcakes Recipe Ingredients

• 2/3 cup (86g) cake flour (scoop and level to measure)
• 2/3 cup (95g) all-purpose flour (scoop and level to measure)
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup (150g) granulated sugar
• 1/2 cup unsalted butter, brought to room temperature
• 2 large eggs, brought to room temperature
• 1/3 cup whole milk, brought to room temperature
• 1/3 cup buttermilk, brought to room temperature
• 2 tsp vanilla extract
• Frosting ingredients listed in recipe box below if you’d like to include vanilla buttercream.

How to Make Vanilla Cupcakes

1. Heat oven, prepare pan: Preheat oven to 350 degrees. Line a 12-cup standard size muffin pan with paper liners. Set aside.
2. Whisk dry ingredients: In a medium mixing bowl, whisk together cake flour, all-purpose flour, baking powder and salt (whisk it well), set aside.
3. Cream butter and sugar in mixer: In the bowl of an electric stand mixer fitted with the paddle attachment (or in a mixing bowl using an electric hand mixer), cream together sugar and butter on low speed until combined, then increase to high speed and whip until very light and fluffy. Scrape down bowl.
4. Blend in eggs: Add 1 egg and mix until blended, then mix in second egg and vanilla. Scrape down bowl.
5. Add flour in additions with dairy: Add 1/3 of the flour mixture and mix on low speed just until combined. Add milk and mix just until combined. Add another 1/3 flour, mix. Add buttermilk, mix. Finish by mixing in last 1/3 of the flour mixture.
6. Fold batter gently: Remove bowl from stand mixer and scrape bowl and gently fold mixture to ensure ingredients are evenly incorporated.
7. Fill muffin cups 2/3 with batter: Divide batter among prepared muffin cups filling each about 2/3 full.
8. Bake cupcakes until set: Bake in preheated oven just until toothpick inserted into center comes out clean, about 17 to 23 minutes.
9. Cool then frost: Let cool in pan for just a few minutes, then transfer to a wire rack to cool. Then frost with desired frosting.

Using an Electric Stand Mixer or Hand Mixer

• I have had success with this recipe using both a stand mixer and hand mixer.
• A stand mixer requires more stopping and scraping the bowl, and a hand mixer is a little more tiresome but either one should give you a great end result.
• Lately, I think I prefer the hand mixer method because I get annoyed scraping the bowl so much.
• With a hand mixer you need to mix a little longer to get light and fluffy butter.

Why Use Cake Flour and All-Purpose Flour?

• I like to use a blend of the two flours because by using cake flour we can add a little more liquid and it also makes cupcakes softer and more tender and fluffy.
• Using all cake flour can have a tendency to dry cupcakes out some so I prefer the blend here.

Is There a Cake Flour Substitute?

• If you don’t have cake flour, you can use the cake flour substitute of all purpose flour and cornstarch.
• DIY cake flour ratio here would be 1/2 cup + 1 Tbsp all-purpose flour whisked with 4 tsp cornstarch.
• Keep in mind the cupcakes just won’t be quite as soft and fluffy, but still delicious!

Is There a Buttermilk Substitute?

• If you don’t have buttermilk on hand, you can use the substitute here which is milk mixed with lemon juice or vinegar.
• The ratio here would be 1/3 cup milk mixed with 1 tsp vinegar or lemon juice.

Why Use Room Temperature Ingredients?

• Room temperature ingredients will blend better (especially the eggs and butter).
• The cupcakes will rise better.
• Cupcakes end up with a better texture since ingredients incorporated nicely.

How to Bring Ingredients to Room Temperature Quickly

Some professional bakers may not like these tips but they’ve worked just fine for me so far.

• To bring eggs to room temperature in a bowl rest in warm water for 5 minutes.
• Soften butter in 3 second intervals in the microwave rotating to next side between intervals until just soft (not melty at all).
• Heat milk in the microwave to room temp. Buttermilk can also be gently heated in the microwave just to 70 degrees, or rest the measuring cup it’s in in a bowl of warm water.

How to Store Cupcakes

• Cupcakes can be stored at room temperature for 3 days.
• To extend shelf life they can be kept in the fridge for 6 days.
• Store cupcakes in a well sealed airtight container.

Can I Freeze Cupcakes?

• Yes homemade cupcakes can be frozen.
• I recommend freezing without the frosting then adding the frosting after thawing so it’s nice and fluffy.

Helpful Tips for the Best Cupcakes

• Use a kitchen scale if you have one to measure ingredients for the most accuracy (I like this one here).
• For best results use room temperature ingredients.
• If cake flour is very clumpy sift before using. Same with the powdered sugar.
• Be careful not to over-mix the batter or cupcakes may end up dense and possibly even be chewy.

Five More Decadent Cupcakes to Try

• Carrot Cake Cupcakes
• Chocolate Covered Strawberry Cupcakes
• Coconut Cupcakes
• Lemon Cupcakes
• Pumpkin Cupcakes