• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Bakerish
  • Home
  • PRIVACY POLICY
  • ABOUT ME
    • NUTRITON DISCLAIMER
    • CONTACT ME
    • WORK WITH ME
  • RECIPES
    • Cake
    • Cookies
    • Pie
    • Brownies
    • Bars
    • Breakfast
    • Muffins
    • Cheesecake
    • Blondies
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Home
  • PRIVACY POLICY
  • ABOUT ME
    • NUTRITON DISCLAIMER
    • CONTACT ME
    • WORK WITH ME
  • RECIPES
    • Cake
    • Cookies
    • Pie
    • Brownies
    • Bars
    • Breakfast
    • Muffins
    • Cheesecake
    • Blondies
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Cupcakes » Vanilla Cupcakes

    Vanilla Cupcakes

    Sep 10, 2020 by Allison

    1.7K shares
    • Facebook
    • Twitter
    • Email
    Jump to Recipe Print Recipe
    Vanilla cupcake frosted with sprinkles Pinterest Image

    Easy, flavorful and delicious these Vanilla Cupcakes are a basic recipe that is topped off with a lightly whipped buttercream frosting and sprinkles.

    Vanilla Cupcake up close

    Cupcakes are life. I mean I think that way about cake as well, but cupcakes are perfect, they are pretty much your own little handheld cake that you can have all to yourself and not have to share.

    Now you could call this a single serving dessert, even though it makes approximately 14 cupcakes, you really are having a single serving at a time…well sometimes you cannot help but have a little more than that.

    I do love single serving desserts though, I mean like I said, it’s all to yourself, you don’t have to share, and that is something that I love when it comes to desserts.

    WHY THIS RECIPE WORKS:

    • Easy pantry staple ingredients make this easy to whip up.
    • You can easily double this recipe to serve a larger crowd.
    • You can use any kind of buttercream that you like since these are your normal basic Vanilla Cupcakes!

    Some of my favorite single serving desserts include:

    • Banana Cream Parfaits
    • Mandarin Orange Jello Salad
    • Lemon Meringue Pie for One

    Vanilla cupcakes sitting on tray and cake stand

    Some of my favorite single serving desserts include:

    • Banana Cream Parfaits
    • Mandarin Orange Jello Salad
    • Lemon Meringue Pie for One

    These Vanilla Cupcakes are so so so easy and so flavorful. I actually took my favorite chocolate cupcake recipe and turned it into a vanilla version. 

    What I like most about this Vanilla Cupcake recipe is that it creates a moist and soft cake that has a perfectly domed top. Now that is one thing that I always look for in a cupcake.

    I hate when you get cupcakes and they turn out a little flat or more like a muffin top. Cupcakes are made to have a little dome in my opinion and these absolutely have that.

    HOW TO STORE:

    I recommend storing cupcakes at room temperature in an airtight container, storing in the refrigerator will dry your cupcakes out.

    The cupcakes should be stored in a container that is tall enough to fit them and they should last up to 3-4 days.

    You can also freeze Vanilla Cupcakes by placing them on a baking sheet and freezing for about an hour, then you can place in an airtight container. 

    You can also individually wrap each cupcake as the frosting will be frozen at this point. Frozen cupcakes will stay good for 4-6 months then you can defrost at room temperature.

    Up close vanilla cupcakes on cake stand

    HOW TO MAKE VANILLA CUPCAKES:

    • Preheat oven to 350.
    • Line a 12 count cupcake pan with liners, set aside.
    • In stand mixer whisk together your flour, sugar, baking powder and baking soda.
    • Add in your eggs and vanilla and beat until combined.
    • Add in your milk, water and vegetable oil add continue to mix until blended.
    • Fill your cupcake liners 2/3 full with batter and bake in oven for 18-20 minutes until lightly golden and tops spring back when touched.

    HOW TO MAKE VANILLA BUTTERCREAM:

    • In stand mixer beat together your butter and vanilla for about 2-3 minutes until it turns lighter in color.
    • Add your powdered sugar 1 cup at a time until combined.
    • Add your heavy cream 1 Tbs at a time until you reach your desired consistency and beat for about 2-3 minutes to fluff it up.
    • Place in piping bag fitted with an open star tip and pipe onto cooled cupcakes, top with sprinkles if desired.

    Vanilla cupcakes photo take from above angle

    These vanilla cupcakes have 3 different types of liquid in them, after testing so many different versions I have settled on this as my favorite, the combo of milk, water and oil is just it when it comes to this recipe.

    Let me tell you a little about this vanilla buttercream as well. My secret to making the perfect buttercream is to whip it, whip it real good.

    No seriously though, beat your butter for a few minutes until its smooth and it turns lighter, then once you add your powdered sugar and cream you whip it again for another few minutes to beat some air into it.

    It creates a nice and light, fluffy buttercream that isn’t too heavy and pipes perfectly. 

    TIPS AND TRICKS:

    • You can use any buttercream frosting that you like, you do not need to use the buttercream I provided.
    • These can be frozen, see my storage tips above.
    • Do not refrigerate, they will dry out your cupcakes.
    • Do not overfill the liners as they will spill over the sides and you won’t have that perfectly domed top!
    • If you want Funfetti Cupcakes, just mix some sprinkles into the batter for more color!

    \Close up above photo of vanilla cupcake

    Vanilla cupcakes are the perfect addition to bring to a bake sale, for dessert, potlucks, picnics or anything in between. They are flavorful, easy and basic. Fool proof!

    If you like this recipe you might also like:

    • Banana Chocolate Chip Mug Cake
    • Strawberry Lime Muffins
    • Chocolate Butterfinger Lava Cake

    If you’ve tried these VANILLA CUPCAKES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

    Vanilla Cupcakes

    Easy, flavorful and delicious these Vanilla Cupcakes are a basic recipe that is topped off with a lightly whipped buttercream frosting and sprinkles.
    5 from 5 votes
    Print Pin Rate
    Course: Cupcakes
    Cuisine: American
    Keyword: Vanilla Cupcake Recipe, Vanilla Cupcakes
    Prep Time: 10 minutes
    Cook Time: 18 minutes
    Total Time: 28 minutes
    Servings: 14
    Calories: 411kcal
    Author: Allison

    Ingredients

    • 1 1/2 cup all-purpose flour
    • 1 cup sugar
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1 1/2 tsp vanilla
    • 2 eggs
    • 1/2 cup milk
    • 1/2 cup water
    • 1/4 cup vegetable oil

    BUTTERCREAM:

    • 1 cup butter softened
    • 1 tsp vanilla
    • 4 cups powdered sugar
    • 2-4 Tbs heavy cream

    Instructions

    • Preheat oven to 350.
    • Line a 12 count cupcake pan with liners, set aside.
    • In stand mixer, whisk together flour, sugar, baking powder and baking soda.
    • Add in your eggs and vanilla and beat until combined.
    • Add in your milk, water and vegetable oil and beat until smooth.
    • Fill your cupcake liners 2/3 full with batter and bake for 18-20 minutes until slightly golden and tops spring back when touched.
    • Remove from oven and cool.
    • Meanwhile to make your buttercream in stand mixer fitted with paddle attachment beat your butter and vanilla for about 2-3 minutes until lighter in color.
    • Add in your powdered sugar 1 cup at a time until incorporated.
    • Add in your heavy cream 1 Tbs at a time until desired consistency is reached then beat for 2-3 minutes to fluff up.
    • Place into piping bag fitted with open star top and pipe onto tops of cupcakes and top with sprinkles if desired.

    Notes

    1. You can use any buttercream frosting that you like, you do not need to use the buttercream I provided.
    2. These can be frozen, see my storage tips above.
    3. Do not refrigerate, they will dry out your cupcakes.
    4. Do not overfill the liners as they will spill over the sides and you won't have that perfectly domed top!
    5. If you want Funfetti Cupcakes, just mix some sprinkles into the batter for more color!

     

    Nutrition

    Calories: 411kcal | Carbohydrates: 59g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 62mg | Sodium: 205mg | Potassium: 38mg | Fiber: 1g | Sugar: 48g | Vitamin A: 485IU | Calcium: 40mg | Iron: 1mg

    ORIGINALLY PUBLISHED MARCH, 2019

     

    Reader Interactions

    Comments

    1. Irina

      May 13, 2020 at 9:49 am

      5 stars
      really GOOD!!

      Reply
    2. Sumsum

      December 05, 2020 at 4:02 am

      5 stars
      Thank you so much for this amazing recipe 💗 they were perfect.

      Reply
    3. Marvella Martinez

      January 03, 2021 at 10:54 pm

      5 stars
      5 STARS

      Reply
    4. Elizabeth Daniel

      February 13, 2021 at 10:24 am

      5 stars
      Recipe was very very liquid and I figured I must have made a mistake. Nearly threw it out but I tried baking them and OH MY GOD THESE ARE AMAZZZZING! I never had cupcakes rise like this, absolutely beautiful little things, perfect domes.

      Reply
    5. Bola

      February 15, 2021 at 7:29 pm

      5 stars
      Very easy to make and super yummy

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to Bakerish!
    Here you will find tasty and delicious desserts! Cookies, cakes, pies, and more. We like to keep it simple and easy, with our spin on delicious treats!

    More about me →

    POPULAR RECIPES

    • Chocolate Waffles
    • Air Fryer Donuts
    • Monster Cookie Bars
    • Copycat Cosmic Brownies

    Categories

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Work With Me

    Newsletter

    Contact

    • Contact

    Copyright © 2021 Bakerish