My Favorite Vanilla Cupcakes

These perfect Vanilla Cupcakes will easily become your go-to recipe! This is the BEST Vanilla Cupcake Recipe EVER!

This might seem like a boring topic today…

Vanilla Cupcakes.

 

MY OTHER RECIPES

But let me ‘splain something to you.  This is serious-talk time.

Without a good vanilla cupcake in your arsenal you’re nothing.

Ok, that was a little extreme.

Certainly you’re SOMETHING.

Ok, let’s start over.

 

Vanilla Cupcakes.  They are the blueprint…the baseline…the test to whether to not you can actually bake.

Again, I guess that’s extreme… I need to settle down.

 

Let’s put it this way.  Anyone can bake a cupcake, fill it with frosting, top it with more frosting, drizzle some caramel and add some candy and have it taste good.  Because, HELLO, you can’t actually taste the cake!  I’m guilty of this 1000 times over, I get it.

But whenever I go to a bakery, I always, ALWAYS try their vanilla.  You have to.

Dry vanilla cake?  You’re dead to me.

Too crumbly?  DEAD.

Cornbread-ish…you know what I’m talking about…SIX FEET UNDER.

 

But a good vanilla cupcake and you’re forever my bestie, my boo, my numero uno.

 

I will tell you, I have tried my fair share of recipes, that’s for sure.  And I actually have a great white cake recipe that I LOVE, but it has vegetable shortening in it.  And I get death threats every time I share a recipe with shortening (I’ll share that another day when I’m feeling less fragile).

So today we’re talking vanilla…Buttery vanilla cupcakes.  Which is what I will present to you.

 

My favorite vanilla cupcake recipe…

Favorite Vanilla Cupcakes | Cookies and CupsI also have to tell you…I live in a house where boxed cake mix is the favorite.

Not MY favorite, but my husband’s for sure.  I have attempted vanilla cupcakes time and time again only to be shot down with, “too dense”, “just eh”, “not your usual” (and by usual he means Duncan Hines…

So when this recipe got the thumbs up from him I knew it was a keeper.

 

I will say that it is a little denser than a box cake…but it’s the perfect consistency for frosting.  Sometimes I find boxed cake a little too squishy to hold up to my beloved buttercream.

This one is fluffy, but not airy, if that makes any sense at all.

And the flavor…well, perfection.

 

Let’s get started.

First cut your butter into cubes.
 photo IMG_0303_zps6082eeee.jpgPut all your dry ingredients(sugar too) into the bowl of your mixer and turn it onto low and let the mixer combine them. Kinda like sifting or whisking, but easier!

Then drop our butter a few cubes at a time into the mixer…
 photo IMG_0311_zps80749498.jpgIt’ll come together like this…
 photo IMG_0317_zps5616a8dc.jpgKinda like that powdered Parmesan cheese in the can. (Sorry, it’s true)
Then add your milk and vanilla…
 photo IMG_0320_zps0a070fc8.jpgAnd mix that for about 2 minutes. Your batter will be thick, but smooth.

Fill your cupcake liners 2/3 full. This equals approximately 1/4 cup batter.
 photo IMG_0334_zpsa41564ab.jpgBake them for 15-20 minutes depending on your oven and you will get perfect domes.
 photo IMG_0346_zps303c2ac7.jpgI frosted mine with my favorite buttercream frosting.
Totally easy and really delicious.

Feel free to get creative with your frosting. I used a Wilton 1M tip for the rosettes, and just an off-set spatula for the others that I edged in sprinkles.
Favorite Vanilla Cupcakes | Cookies and CupsYou should totally try these if you’re vanilla cupcake challenged.
Favorite Vanilla Cupcakes | Cookies and Cups
They’re my favorite vanilla cupcakes!

 

Print

My Favorite Vanilla Cupcakes


Description

makes 24 cupcakes


Ingredients

  • 1 3/4 cup cake flour
  • 1 1/4 cup all purpose flour
  • 1 3/4 cup sugar
  • 2 1/2 tsp baking powder
  • 1 tsp kosher salt
  • 1 cup butter, room temperature, cut into 1/2 inch cubes
  • 4 eggs
  • 1 cup milk
  • 2 tsp vanilla
  • Recipe for Vanilla Buttercream

Instructions

  1. Preheat oven to 350°
  2. Line cupcake pan with cupcake liners.
  3. In bowl of stand mixer add the first 5 ingredients and stir together using paddle attachment for about a minute. Enough to get them nice and combined.
  4. With mixer on low, drop in butter, a few cubes at a time continuing until all butter is in and mixer resembles coarse sand.
  5. Add eggs one at a time on low speed.
  6. With mixer still on low slowly pour in milk and vanilla. Turn mixer to medium and beat for 2 minutes until batter is smooth, scraping sides of bowl as needed.
  7. Fill liners 2/3 full (about 1/4 cup batter) and bake for 15-20 minutes until centers are set and toothpick comes out clean.
  8. Allow to cool completely before frosting.

Notes

recipe adapted from Back in the Day Bakery

 

209 Responses

  1. I Loved your post and wholeheartedly agree with your views about vanilla cake! I always try vanilla cake as a test to the bakeries true worth! Your cupcakes look lovely and I can’t wait to give the recipe a try… Thanks for sharing!

  2. I have the Back in the Day book and have always wondered about their recipe! Good to know it’s a keeper!

    And I love the reference to ‘your usual’ by your husband being Duncan Hines 🙂 Too funny!

    I am loving your recent Sugar Cookies post and this one b/c as bloggers sometimes we get caught up in the complicated things and crazy recipes but having really solid basic recipes is the best!

  3. These look amazing – just like the perfect vanilla cupcake. With a small springy crumb and buttery vanilla flavour – I have always liked the cake part the best. I know, sacrilege! But that’s how I feel.

    1. Chastity

      Thank you for a wonderful recipe. I am excited about baking these awesome cupcakes in the near future. I am a beginner when it comes to Baking and have some questions.
      1. Do you have to use Cake Flour or can you increase the amount of All Purpose Flour?
      2. What is Kosher Salt? Can you substitute regular salt?
      3. Can you use Buttermilk in place of regular milk?
      4. Would it hurt to add a package of Vanilla Instant Pudding and if so would I need to omit any ingredient if I did?
      Lord look at me question away. Haha. Ya sure you just don’t want to come and bake them for me. ?. Thanks for all of your help. If you don’t mind can you email me response because it may be a few days before I get back on site
      BakingforDummies ???

      1. Shelly

        1) If you don’t have cake flour you can create your own by: Measuring out the amount needed for your recipe. For every 1 cup of flour remove 2 Tbsp of flour, now add 2 Tbsp of Cornstarch for every 1 cup of flour. Sift 5-6 times and it’s ready-to-use cake flour.
        2) If you use table salt decrease the amount by 1/4 teaspoon.
        3) For this recipe you don’t need to use buttermilk, but you certainly could.
        4) I wouldn’t add pudding to this recipe. You would need to alter the other measurements.

        Enjoy!

  4. Christiana

    Looks beautiful! One thing…the eggs? I’m assuming they’re added one by one after the butter step? Or do you whisk them with the other wet ingredients and add them that way? Thanks!

      1. Patty

        I am cake, cupcake chalenged. The batter is even yummy! Just took out ofvovrn and cooling. They look like they turned out good. It is for my hubby’s birthday and he requires cream cheese frosting. So, can you use this same recipe for a two layer cake?

  5. Hello love! What about the eggs? Do you whip the milk and vanilla with the eggs and add it all together? Would you sub cream for the milk? You have inspired me to give these a go. I like your assertion that a great vanilla cupcake is the benchmark.
    Soon as I find out about the egg bit. Thanks!

    Patty ‘Mac’

  6. How odd that people get upset over shortening. I mean, it’s not my favorite ingredient, but really? I imagine vegans find butter just as offensive. You can’t please everybody. Even with cupcakes, it seems. These look great. I can’t wait to try tem.

  7. I just adore your recipes and am always on a quest for the “perfect vanilla” cupcake! I’ll prob. use vanilla paste, because, well, you can never get too much vanilla flavor.

  8. Heeheehee! Your post made me giggle. I’ve been looking for a solid vanilla cupcake recipe… so thanks for sharing! I’ll give yours a go and report back.

    Sara

  9. I love that you posted a classic. Everyone needs this recipe. Including me! I never make classics, but I have no idea why. I mean they are everyones favorite!

    This recipe looks so goo and your pictures are so cute!

  10. I love a good vanilla cupcake and these sound wonderful. I do have a potentially stupid question – what’s the difference between kosher sale and regular salt? Can I use sea salt?

    1. Shelly

      REgular table salt (iodized salt) is very fine and can easily lead to over-salting. Kosher salt has coarser grind which is nicer for baking. Sea salt works too, as long as it’s not coarse for this recipe!

  11. I made plain old vanilla cupcakes this weekend because my brother refuses to like any other flavor and it was his birthday…and I think this was pretty much almost exactly the recipe! I’ll need to make more to be sure, though. Definitely.

  12. I have and love that cookbook too!
    I always love getting crazy with my cupcakes, but my brother and my fiance like simple, vanilla cake. So it’s so important that the basic cake tastes amazing.
    I think it’s great to always ask a bakery for their most basic cake to really see who they are! This became really evident to me when I was wedding cake tasting, because bakeries (I tried several…just to check)give you just squares of their cake (naked!) and piles of frosting to mix and match. And if the cake isn’t good all on its own…next!

  13. Kate

    You are hilarious! I laughed out loud at my desk over the shortening death threat comment. Go ahead and share! Oh, and I prefer vanilla cupcakes, can’t wait to try this recipe.

  14. The vanilla cupcake is truly the mark of good baking. I can’t tell you how many crappy white and yellow cake recipes looking for perfection. It’s mind boggling. I’ll definitely try these because I like the domes. Yum.

  15. Shelly,since I’m not much of a chocolate lover, vanilla is Numero Uno in my book. I love Cheryl Day from Back in the Day Bakery and actually saw her make this recipe on Paula Deen’s cooking show. Yours look even better and prettier than hers did. I’m bookmarking this one now and will be making it very soon. I think I just might need to get my hands on that book, too.

  16. Wow– I’ve been out of circulation for about a year and a half, but I’m glad I’m back to see this! Already saved it, and printed it for my kitchen. Can’t wait to try these!!

    1. Shelly

      If you do it in 2 8″ cake pand I would do it for 20-25 min. I use a convection oven so things tend to cook a little faster for me, but I think 25 is a safe bet!

  17. Henny

    Thank you so much for posting this recipe! I love seeing food bloggers post basics! I made these with your recommended buttercream yesterday for my daughters 6th birthday– (Rock Star slumber party!- so cute) They were a HUGE hit!

  18. I just made these and they’re delicious! I’d been looking for a vanilla cupcake that was light but not too dry…and I usually cop out and make chocolate instead. I could only squeeze 21 cupcakes out of my batter, which is too bad because they are SO yummy and I want as many as possible : ). Thanks for the great recipe!

  19. I just made these cupcakes and they are awesome! I’ve added this to my Pepperplate as my new go-to cupcake recipe.

    I have been using variations on Martha Stewart and Billy’s cupcake recipes, but they always come out with that slightly cornbread-y texture that you mentioned. Actually, until I tried this recipe, I didn’t realize how inferior my previous recipes were.

    Also, we tend to like our baked goods not-too-sweet (and add sweetness with frosting). I reduced the sugar by about 1/4-1/2 cup, leaving the other ingredients the same. It came out perfect. Thanks!

  20. Valerie

    I’m new to cupcake baking and wondered why some recipes call for the “sugar and butter” creaming method, while others like yours mix ingredients differently? Seems to me this is a major difference. I end up with dense cupcakes most of the time so I’m highly interested in finding out the secret to light and airy cupcakes baked from scratch. Should the batter be “pourable”? How critical is it to have a mixer with a “paddle” attachment, as I only have regular beaters. Also, when the recipe calls for cake flour, does that actually mean buy a box of cake mix? Thanks for your recipe and for all the tips to help this newbie.

    1. Shelly

      The batter for these isn’t necessarily pourable. I use a chocolate cake recipe that the batter is SO thin, but they turn out great! This batter is a little thicker, but nothing like some vanilla cake recipes I’ve used in the past. Yes, use a paddle attachment for cakes.. it will definitely help with the texture, as you don’t want to over beat.. they’re definitely worth getting. And cake flour is not cake mix. It’s a special flour that they sell by the box down the flour aisle. It’s a little silkier. You could make it yourself if you can’t find it.. here’s a link.. http://joythebaker.com/2009/09/how-to-make-cake-flour/

  21. Made these today and my family LOVED them, I paired them with your Salted Caramel Butter cream and sauce, all combined a little too sweet for me, but no problem for everyone else. Once these are baked the “fluffy, but not airy” quote makes complete sense! These are very delicious even without a frosting on them! Thanks a ton for the recipe~!

  22. Tammie

    Have been searching for THE vanilla cupcake recipe for awhile and thought I’d give these a try. The mixing method was almost too easy and I was skeptical. After taking these out of the oven I was impressed with how beautiful they looked – perfect domes! Let them sit for 5 min and checked on them and the perfect little domes fell. 🙁 So sad. I thought, “we’ll back to the drawing board.” Then I took a bite… Oh sweet heaven! Perfect taste and ahhhhmazing texture! Best texture ever! Total forgiveness on the domes! They’ll be covered in frosting anyway. 🙂
    Thnx so much for sharing this recipe!

    1. Caryn

      Tammie–Exact same thing happened to me! Took them out of the oven with perfect domes then they shrunk! But, the taste and texture is amazing! Did you figure out why that happened? Will definitely make again! Thanks for sharing!

  23. Kerrie

    Hi,
    These cupcakes look amazing – exactly the texture I’m looking for. I’m sure it can be made into any size cake…correct? Is it sturdy enough for fondant?
    Thanks so much – I’m looking forward to checking out your site!!!!!!!

  24. Kim

    This recipe is PERFECTION! I’m so happy I found it after a disastrous cupcake attempt last weekend, these came out light and fluffy and delicious. Like Tammie, my domes shrunk slightly as they cooled, but nonetheless, what a great recipe. It will be my go-to vanilla cupcake recipe from now on. Thank you!

  25. Laura

    Ha ha – this is too funny and SO true! If you can’t do a basic vanilla cake then what kind of baker are you?! Can’t wait to try this recipe this weekend.

  26. Jillian

    I was wondering about the butter….did you use unsalted, or salted butter? I know with baking it’s usually best to go with unsalted, but I just wanted to make sure first. I can’t wait to try these! Thanks!

  27. Kerrie

    FAB U LOUS!!!!!!!!!!
    BTW – a double batch fits in the KA.
    A double batch made a 10″ (7 ish cups batter – yes I measured in a 3″ high pan) and a o8″ (3 1/2 ish cups in a 3″ high pan) Also got 4 cupcakes…bonus!!!!!!!!!
    What would be your favorite buttercream for under fondant?
    Can’t wait to try your other recipes!

  28. Anel

    Hi!
    I’ve been looking for a go to Vanilla cake recipe and I want to try yours.. But one question, how can I make Cake Flour or can I substitute it with something?
    Thanks!

  29. Selma

    I tried this today and I was so amazed by how it tasted, I was looking for a basic but good vanilla cupcake recipe and I already tried another one from another website. It was ok but this one is just wow! Thanks for posting it

  30. Ashley

    These are GOOD! I always just thought that all white cakes tasted the same… but this is the best recipe I’ve ever tried. Definitely a keeper 🙂

  31. Nikki

    Hi,

    Great recipe! I noticed mine come out with a lot of air bubbles. Am I not mixing it enough? You mentioned not to over mix. Thanks!

  32. Jeanelle

    I made these over the weekend and they were completely perfect, even with butter that was a smidge too soft and a missing 1/4 cup measure (I had to eyeball, which scares me but I did it!) I loved the texture and will be making them again (and again…and again…)

  33. Brittany

    Shelly I love your blog…you are absolutely hysterical!:) These look fantastic, and I cannot wait to try them! Beautiful pictures as well!

  34. Liz

    Silly but important question…where did you buy the sprinkles? I cannot find that color combination.
    PS I can’t wait to try this recipe, it’s the best one I’ve seen!

  35. Emily

    Holy crap, Batman…..you weren’t messing around when you said this was a perfect vanilla cupcake recipe. The cupcakes turned out fluffy and unbelievably soft, yet they were sturdy enough to handle the 1:4 cupcake to frosting ratio I tend to use (so sue me). These were the only cupcakes I’ve ever made that I could be happy eating with no frosting whatsoever, and trust me, that is SAYING something in my world. Thank you so much!!!!

  36. Mollie

    I found this recipe on pinterest and decided to try it. It is my new favorite! They have a wonderful vanilla flavor and are very moist. I made them again today and split the batter up and made rainbow cupcakes. My mother-in-law couldn’t believe I made them from scratch. Thank you for sharing!

    1. Shelly

      Well, I have no idea! I have definitely made cupcakes that have that texture, but never with this recipe. What type of flour did you use?

  37. Lizzy

    I have to admit that when I started getting serious about baking a year ago, I completely avoided any recipes that were vanilla entirely because I typically HATE vanilla. A friend of mine requested vanilla cupcakes for her birthday and I eventually found your recipe. Oh my god. As someone that avoids eating anything that’s exclusively “vanilla flavored”, I LOVE this recipe. I have made it several times and am prone to eating 2 cupcakes in a row!

    The only thing I changed is that I use 2/3 cup half and half + 1/3 cup low fat milk, and I add a couple tablespoons of vegetable shortening.

    Thanks for this recipe! You have made a vanilla believer out of me.

  38. Jasmine

    I tried this recipe tonight… They tasted amazing! Not too sweet, great texture. I measured 1/4 cup batter in each paper liner and ended up with a bit of overflow and fallen domes as well. Any suggestions on where I went wrong? After 2 minutes of beating the batter it seemed a bit airy. Could that have caused the problem?
    Thank you 🙂

  39. Tracy

    Hi Shelly,
    Have just baked your vanilla cupcakes and I’m thrilled with the recipe! For almost 40 years I have searched for a vanilla cupcake recipe that delivers, and this one does. Thanks so much for sharing. P.s. Gidday from “Down Under”. 🙂

  40. Angela

    By 1 3/4 cup of cake flour do you mean 1 cup plus 3/4 of a cup of cake flour, or just 3/4 of a cup of cake flour? thanks

  41. Kori

    I saw this blog recipe quite awhile back during my endless search for a perfect vanilla cupcake (according to me). The cake in the pictures looked exactly like the texture I’ve been searching for, but for whatever reason I bypassed it and went on trying dozens of others. I wish now I would have just made it when I saw it because this recipe has blown me away. It is so delicious. The batter is gorgeous too. That’s pretty much when I knew I’d never have to try another vanilla recipe. Thank you!!!

  42. Terrie

    Hi, I made these cupcakes this Am and they are so good…. this is my new go to. I did not have any milk to lazy to run to the store but I used buttermilk and wow. I love them and a different way to mix the batter. I put key lime cured and a cream cheese buttercream on mine 🙂

  43. Tiffany

    This is an awesome recipe, I’ve started using it and everyone looves it, always come out perfect. Is it easily able to turn into Chocolate cake by adding cocoa powder? 🙂

  44. Chloe

    Hi! I have been looking for the perfect vanilla cupcake recipe and a friend told me I HAD to try this one 🙂 Although is it possible to use table salt instead of kosher salt? They sell these big jars of them, and I don’t use kosher salt for anything else…

    1. Shelly

      You can, but I would half the amount of table salt called for in the recipe, as table salt is a much finer grind than kosher, I just don’t want you to over-salt them!

  45. Stacey

    These are truly THE BEST vanilla cupcakes! So, glad I found your blog. How would you convert to chocolate? I’d love a chocolate cupcake with the same texture/density. Thank you!

  46. Sonal

    Oh, amazing! Vanilla cupcakes are my all time favorites. One question, what is cake flour ? I have never used it and neither heard of it.

  47. Jen

    I love these cupcakes, they are truly DELICIOUS! Do you have any idea about bake time if I were to make this recipe into 2 9 inch round cakes?

  48. Emily

    Help!! I made these cupcakes (and i bake cupcakes at least once a week) and I always have trouble with vanilla! I followed your instructions to a t, but after about 19 mins (on the first batch) and 17 (on the second) they all fell and shrunk down to a smaller size cupcake! They taste just divine, and I have been searching for an answer to this problem for years now, but still can’t figure it out! I even timed the mixing so it wouldn’t be longer than 2 min in my kitchen aid, and used a scoop to measure them out! I would so appreciate your help, as your cupcakes in the picture look perfect!!! Thank you so much!!

    1. Shelly

      I have never had that happen!! That’s so strange. Maybe check the expiration date on your baking powder and make sure that’s not the culprit. Also, remove your cupcakes from the baking tins as soon as they come out of the oven, so the heat of the tin doesn’t continue to bake them. Hope that helps!

  49. Laura

    hi, I have just found your website and this recipe looks delicious and I wanted to make them soon, I was just wondering though what sugar you use, caster or granulated? Thanks Laura

  50. Karrie

    I made your favorite vanilla cupcakes for my daughters first birthday,they were delicious!
    I was wondering if you tried this recipe as a sheet cake (17x12x1)?
    Do you think that one batch would make a thick enough layer for one layer of a sheet cake?
    I will also be making a chocolate cake this way. Do you offer a chocolate recipe?

  51. Man Fai

    hello what should I do if my oven can only be heated to 250C? Sorryy I have never baked before but I am trying to surprise my friend on valentines day so this is a bit urgent!! please help 🙂
    I really want to try making your recipe after reading all these comments!

  52. Carolyn

    I’ve had bad luck the last few days with my baking but these cupcakes totally redeemed me. I took them to work and they didn’t last 2 minutes. They were perfect and I loved how the dough wasn’t wattery so it was easy to just spoon it into the pans. Thanks for sharing!

  53. Jenelle

    This is my go to vanilla cupcake. They are perfect every time! I completely agree with you when it comes to vanilla cakes, that’s why I was wondering if this recipe would work as a layer cake? Thanks!

  54. Carolyn

    Thanks for sharing! My SO is not much of a sweets person and hardly ever eats anything but he scarfed these down and begged me to make him a cake version for his upcoming birthday. So my question is, are there any alterations I should do when making a double layer cake using this recipe? Thanks!!

  55. mb

    Thank you so much for this recipe. It is great. If I wanted to turn this into a champagne cake how would you suggest I do that without messing with the texture?

  56. Natalie

    Hi,

    I’ve read all the comments and am going to try these cupcakes. My only concern is that I’ve never mixed the dry ingredients with the sugar, then added the butter and liquids – is there a particular reason for this method? I’m a little scared, and part of me wants to cream the butter and the sugar, add the eggs, and alternate the flour with the milk, just as in every other cupcake recipe I’ve tried. But will they come out the same? I’m just worried I’d mess something up if I did it your way, because I have a tendency to overmix, and 2 minutes sounds like a lot! Thoughts??

  57. Natalie

    Update – I wasn’t sure about how these would come out because the butter is added to all the dry to start, and I’ve never done a recipe like that. I just made them, and they are awesome! The only thing I need to work on is making sure I get the same amount in each cupcake. I use a scoop, but some came out too full and overflowed a bit. But this is by far the best vanilla cupcake recipe I’ve tried!

  58. Carolyn

    In case anyone was wondering, this recipe does make a fabulous cake. You do have to cook it a little longer and the edges will be slightly darker brown (while waiting for the middle to cook) but it still tastes pretty amazing.

    I’ve made it with two 8 inch round pans several times and it does dome up pretty high so I highly suggest letting it cool upside down on a cooling rack (so the top dome flattens). It tastes better than a professional cake from the store.

  59. Kiki

    wow. These are superb! I did not have cake flour, just AP FLOUR, so mine were probably more dense, but oh my! They are still so good! Tender crumb, buttery, but still not too dense. I make cupcakes the cheaters way all the time, with a box mix, but these are now my number one recipe for cupcakes! They hold up well to a good buttercream frosting. I frosted mine with a cream cheese buttercream and covered that in sweetened coconut flakes and they were beyond words! This is a good recipe! Delicious!

  60. Kate

    Love this recipe, it’s wonderful. I used my own free range eggs in this recipe but because they have such a strong flavour I found my first batch tasted a little ‘eggy’. I adjusted the recipe the second time around and just left out two of the egg yolks (4 x egg whites, 2 x egg yolks) and the results were magnificent. Thought I would mention it incase anyone else is having problem with this.
    Thanks so much for the recipe, it is now one of my favourite ‘go to’ recipes.

  61. Lavetta

    I made these cupcakes for the first time after looking for the perfect vanilla cupcake recipe, and they came out great. They were perfectly dome shaped, nice texture and great flavor. This will definitely be a go to recipe. If I wanted them to have a little more moisture, should I add a little more butter or milk?

  62. Kirsten

    i have to say these are probably the BEST vanilla cupcakes I’ve ever tatsted and made! I did not have any cake flour so I used all purpose, which made them more dense, but that didn’t affect the flavor at all, it just made them
    More dense in a good way. These were so buttery and full of vanilla flavor they were SO GOOD! I made a cream cheese frosting and coated them with coconut flakes and they were absolutely delicious! Held up well to my buttercream! THIS IS THE RECIPE I will use from now on!

  63. Christina

    I tried this recipe and I was very disappointed. I have previous baking experience and followed the recipe as stated, but my cupcakes did not dome, they had flat sunken tops after they started cooling and they didn’t taste good, too floury. Is there an error in the recipe as far as using cake flour and all purpose ? Was it intended for the baker to use one or the other?

  64. Stephanie Durrant

    These are wonderful! I am what I call an “approximate baker”. I don’t measure well, I never seem to be able to pull together all of the proper ingredients, and STILL these turned out amazing 🙂 I used entirely “regular” flour, I didn’t use buttermilk (normal milk), I added who knows how much baking soda (4+ ?? teaspoons) and I tried to double the batch which apparently is much to full for my mixer. Despite all of these poor decisions, the cupcakes turned out great! So excited since it is midnight and my daughters party is at 10 AM…. Someday I will go back and make this properly, I am sure they will be even that much better, however, it is nice to know this recipe will accommodate my haphazard style of baking and still turn out wonderfully!

  65. KIm

    I’ve made this recipe a couple of times and always had great success. They are absolutely delicious! This last time though, they turned out super dense. Maybe overmixing? Not sure what I did wrong, but I will try again!

  66. Jennifer

    I just made these cupcakes and they came out great! I’d say it’s the best vanilla cupcake recipe out there!! Thank you! Quick question… How do they hold up over night??

  67. Chris

    Made 2 batches of these today and they came out great! I ended of making the second batch lemon. I didn’t realize I used all of the vanilla with the first batch so I used lemon extract and 3/4 cup of milk and 1/4 cup fresh lemon juice. Also added lemon zest to the batter and let me tell you, my house smells awesome and they taste amazing! Glad I came across your website! This is a definite keeper recipe!

  68. I have been in search of the perfect vanilla cupcake for a very long time. I must say that this recipe is a keeper. I am so glad I found your blog. My husband also prefers my usual but after trying this recipe, he is now converted. I can’t wait to try some of your other recipes. Thanks for sharing!

  69. echo

    i was very happy to come across this cupcake recipe. i have been looking for a good one. This is the best recipe for cupcakes. i will stick with this one. Thank you

  70. Nichole

    I made these for my Niece’s 3rd birthday because she (and her mommy) are not the biggest fans of chocolate. EVERYONE raved about them! They were so moist and flavorful! Thank you for your wonderful recipe! It’s a keeper in my book!

  71. Laura

    Hi there
    Loved this recipe but would like to try a chocolate flavour next time. How much vanilla would I swap for cocoa powder? Thank you

  72. Bernadette

    Hi! These look amazing and I agree with everything you said about vanilla cupcakes.
    I do have a question, are your eggs and butter cold or at room temp?

  73. Jamie

    Wow!!! I just made this this morning! I usually don’t comment on blogs about recipes i’ve tried, but just letting you know this is by far the best vanilla cupcake recipe I’ve tasted! Thank you!

  74. Ciao my name is Maria are Italian and also I have a blog madamegourmet.it
    I would like to compliment you for your style, and for this fantastic recipe that I tried and I’ll post one of my favorites

  75. Natalie_W

    I’ve been searching for the perfect vanilla cake/cupcake recipe for months. I’ve tried 9 different recipes with all of them coming out too dense or cornbready…which is odd because all the others flavors have come out great from scratch. I tried this last night and it was PERFECT!! Fluffy enough to be a cupcake but dense enough to use in stacked cakes. The texture is heaven! Thank you so so much for sharing this recipe. I will never have to use another doctored vanilla box mix again.

  76. Ainsley

    I made this for my twins birthday party this past weekend and they were AMAZING!! They will forever be my “go-to” vanilla cupcake! I was hesitant at first because the recipe is a little unconventional, but they were great. Kids and adults alike all loved them.

  77. I have tried over a dozen different recipes to find the “perfect” vanilla cupcake and this one is it!! Your post was like reading all of my thoughts about vanilla cupcakes from the bland to cornbread and even sticking to the liners. I wanted something traditional (something that didn’t have sour cream or other weird things in it) and I am overjoyed (seriously) at how they turned out. Nice color, even bake, didn’t stick to the liners at all and great taste! Thank you for this post! Now I’m going to try your brown sugar cookie dough cupcake! You’re an angel!

  78. Roula

    Thank you for a wonderful recipe. I just finished making these for a test they’re cooling on my countertop as we speak. I tried one out of the oven.
    I have been looking for a vanilla cake cupcake recipe for the longest time because I want one that’s light non-crumbly but most important to me one that doesn’t develop a crust.
    I have tried mixing all the ingredients together I have also tried whipping sugar with eggs nevertheless I gave yours a try and it’s a keeper. I have three modifications one being to increase the sugar slightly.
    The reason for the four stars is that the cupcakes I placed in liners spilled over however the cupcakes place in parchment tulip style liners are beautiful .
    Roula

  79. Thank you for sharing this recipe! I have a great vanilla cake recipe, but they make terrible cupcakes 🙂 Now – problem solved!! This recipe is definitely a keeper!!

  80. Andrew

    I made these last night, but since I had started before realizing I had no eggs I used apple sauce as a substitute, which I think made them denser than they would have been. The flavor is excellent, but I’ll have to try again with eggs.

  81. Pingback : Perfect Vanilla Cake – Cookies and Cups – Furtune Life

  82. Julie G

    Shelly…Omigosh, these are the ultimate vanilla cupcakes! I just made them and they domed beautifully. The crumb is so light, fluffy and truly scrumptious. I made a chocolate ermine frosting to go with them. I cut one in half and it looked perfect. Ate half now and put the other half in the fridge. I like them both room temp and cold and wanted to see how that will be later. I think my search is over. These were utter perfection. THANK YOU!!!!

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