Easy Vanilla Cupcakes
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These easy vanilla cupcakes are made with melted butter and no fancy ingredients. The batter is made without a mixer and mixes up in minutes!
Listen I’m all for creaming butter and sugar together. I’m all for my stand mixer. Big fan. But if I don’t have to get it out I’m all for it.
And sometimes my dessert just needs to come together fast. With no fuss. This is one of those easy dessert recipes you need to have in your backpocket for when life gets stressful.
Like these easy vanilla cupcakes with a creamy vanilla buttercream frosting. This is your basic cupcake recipe that I think every baker should have in their backpocket!
I love my vanilla buttermilk cupcakes (don’t get me wrong) and my small batch vanilla cupcakes when I just new a few cupcakes, but when I need a batch of cupcakes in a jiffy this is the recipe I turn to. This recipe uses melted butter so that means no mixer is needed and they are ready to be baked in minutes!
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Ingredients Needed
- All purpose flour – To keep these cupcakes nice and easy I use just good old plain all-purpose flour instead of cake flour. Be sure to measure your flour correctly by spooning the flour into the measuring cup and leveling it off. Do not pack it down. For best results, measure with a kitchen scale.
- Baking powder
- Salt
- Unsalted butter – This recipe uses melted butter for flavor and ease! I used unsalted butter but salted butter will also work. Just reduce the salt. You could also use oil such as vegetable oil or canola oil but the cupcakes will have less flavor.
- Granulated sugar
- Eggs – Use room temperature eggs so they don’t seize up the melted butter. Place in a bowl of warm water for 10 minutes. Here is my tutorial on how to bring eggs to room temperature quickly.
- Egg white – In addition to the whole eggs, you will also need one egg white. Read my full tutorial on how to separate eggs.
- Milk – I used whole milk, but a low-fat milk or plant-based milk like almond milk will work just fine. But whole milk will give best texture.
- Vanilla extract – For best vanilla flavor I recommend a pure vanilla extract but an imitation vanilla will also work. You could also use vanilla bean paste.
- Powdered Sugar – If you run out, try my homemade powdered sugar.
- Heavy Cream
How To Make This Easy Vanilla Cupcake Recipe
Prep oven and pan. Position a rack in the center of the oven preheat the oven to 350°F (177°C). Line two cupcake pans with paper liners. Set aside.
Combine dry ingredients. In a medium bowl, whisk together flour, baking powder and salt until evenly combined. Set aside.
Combine wet ingredients. In a large bowl, whisk together the melted butter and sugar.
Whisk in the eggs and egg white until incorporated. Whisk in the vanilla.
Alternate dry ingredients and milk. Alternate adding the dry ingredients and milk into the wet ingredient mixture, beginning and ending with the flour mixture. I do this in 3 additions (flour, milk, flour, milk, flour). Stir just until the last of the flour has been mixed in. Do not overmix.
Bake. Divide the cupcake batter into your cupcake pan between the prepared paper liners, filling each about 3/4 of the way full.
Do not overfill your cupcake liners when scooping the batter. You want your liners about 2/3 full. Overfilled cupcakes can result in the cupcakes sinking after you baking them.
Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean and cupcakes are golden brown. Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely.
For the buttercream
Now yes for this part you do need to bust out the mixer. You can use a stand mixer fitted with a paddle attachment (or use a hand mixer but the time will take longer to cream) cream the butter until light and fluffy about 1 to 2 minutes.
Add powdered sugar. Add the powdered sugar a half cup at a time with the mixer off. Mix on low speed until incorporated.
Add remaining ingredients. Add in your heavy cream, salt, and vanilla extract, and mix on medium to high speed for 7-8 minutes until light and creamy.
Once cupcakes are cooled, fill the piping bag and pipe the frosting on top. Cool the unfrosted cupcakes completely before frosting. If the cupcakes are even slightly warm, it will melt the frosting.
If not using immediately, store in a container in the refrigerator until ready to use, mix again until light and fluffy.
Storage Instructions
These cupcakes can be made ahead 2 days in advance, covered in an airtight container, and stored at room temperature. The frosting can also be made 7 days in advance, covered, and stored in the refrigerator until ready to use. If you have leftover cupcakes they also keep well covered tightly in the refrigerator for 3 days.
You can also freeze these cupcakes, without filling, for up to 2-3 months. Then just thaw overnight in the refrigerator and then fill and frost as normal! Click here for a full tutorial on how to freeze cupcakes.
More Cupcake Recipes
If you’re craving more cupcakes, then be sure to try red velvet cupcakes with cream cheese frosting! I love making these for the holidays!
Or try my small batch chocolate cupcakes if you’re craving chocolate!
Easy Vanilla Cupcakes
Ingredients
For the cupcakes
- 1 ½ cup (180 g) all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 8 tablespoons (1 stick, 113 g) unsalted butter melted, slightly cooled
- 1 cup (200 g) granulated sugar
- 2 large eggs at room temperature
- 1 egg white room temperature
- 1 tablespoon vanilla extract
- ½ cup (120 mL) whole milk room temperature
For the buttercream
- 1 ¼ cups (283 g, 2 1/2 sticks) unsalted butter softened
- 2 ½ cups (283 g) confectioners sugar
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream
- pinch salt
Instructions
For the cupcakes
- Prep oven and pan. Position a rack in the center of the oven preheat the oven to 350°F (177°C). Line two cupcake pans with paper liners. Set aside.
- Combine dry ingredients. In a medium mixing bowl, whisk together flour, baking powder and salt until evenly combined. Set aside. 1 ½ cup (180 g) all purpose flour 1 ½ teaspoons baking powder ¼ teaspoon salt
- Combine wet ingredients. In a separate mixing bowl, whisk together the melted butter and sugar. Whisk in the eggs and egg white until incorporated. Whisk in the vanilla. 8 tablespoons (1 stick, 113 g) unsalted butter 1 cup (200 g) granulated sugar 2 large eggs 1 egg white 1 tablespoon vanilla extract
- Alternate dry ingredients and milk. Alternate adding the dry ingredients and milk into the wet ingredient mixture, beginning and ending with the flour mixture. I do this in 3 additions (flour, milk, flour, milk, flour). Stir just until the last of the flour has been mixed in. Do not overmix. ½ cup (120 mL) whole milk
- Bake. Divide the batter between the prepared paper liners, filling each about 3/4 of the way full. Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely.
For the buttercream
- In a stand mixer fitted with a paddle attachment (or use a hand mixer but the time will take longer to cream) cream the butter until light and fluffy about 1 to 2 minutes. 1 ¼ cups (283 g, 2 1/2 sticks) unsalted butter
- Add powdered sugar. Add the powdered (confectioners sugar) a half cup at a time with the mixer off. Mix on low speed until incorporated. 2 ½ cups (283 g) confectioners sugar
- Add remaining ingredients. Add in your heavy cream, salt, and vanilla extract, and mix on medium to high speed for 7-8 minutes until light and creamy. Once cupcakes are cooled, fill the piping bag and pipe the frosting on top. If not using immediately, store in a container in the refrigerator until ready to use, mix again until light and fluffy. 2 teaspoons vanilla extract pinch salt
Video
Notes
- Make Ahead: These cupcakes can be made ahead 2 days in advance, covered, and stored at room temperature. The frosting can also be made 7 days in advance, covered, and stored in the refrigerator until ready to use. If you have leftover cupcakes they also keep well covered tightly in the refrigerator for 3 days.
- Freezing: You can also freeze these cupcakes, without filling, for up to 2-3 months. Then just thaw overnight in the refrigerator and then fill and frost as normal!
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Baking Tips:
- Be sure to measure your flour correctly by scooping the flour into the measuring cup with a spoon and then level off with a knife.
- Make sure your large eggs are room temperature. Place your eggs in a bowl of warm water for 10 minutes before using them in your recipe
- Double check that your baking powder is still fresh. Because this recipe uses melted butter there is no creaming step to incorporate air, so you need to make sure the baking powder is fresh so your cupcakes rise properly. To check the freshness, add a teaspoon of baking powder to some hot water. If it bubbles, it’s still fresh. If it doesn’t throw it out.
- Use an oven thermometer to make sure that your oven is heated correctly.
Could you do this recipe with almond milk? I accidentally got some with my Walmart order and want to use it instead of throwing it out
Yes, you can swap almond milk 1:1 for dairy milk. Just note the cupcakes may bake up a lighter in color with a slightly different flavor and texture, and they can bake faster, so keep an eye on them.