Easy Vanilla Cupcake Recipe
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This is a super easy vanilla cupcake recipe. With melted butter and no fancy ingredients it comes together super fast with just a whisk!
Listen I’m all for creaming butter and sugar together. I’m all for my stand mixer. Big fan. It’s the first thing I grab if there’s a fire. (don’t worry I don’t have kids, I’m not heartless).
But listen, sometimes my dessert just needs to come together fast. With no fuss.
Like these crazy easy vanilla cupcakes. 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!
See Also:
- Peanut butter cream cheese frosting is the best frosting to pair with a chocolate or vanilla cupcake!
- When it’s summertime, then it’s time to make these S’mores cupcakes with toasted marshmallow frosting!
- Calling all Oreo lovers with these Oreo cupcakes made with a vanilla cake batter and Oreo frosting.
- Kids are going to love these Cookie dough cupcakes stuffed with edible cookie dough.
- This easy vanilla cupcake recipe is made with melted butter so it comes together in minutes!
Why This Is The Best Cupcake Recipe Ever
- No mixer required! – You only need two mixing bowls and a whisk. Typically, cupcakes use softened butter that needs to be creamed but I used melted butter so these come together easily! So these are quick cupcakes you mix up easily!
- Perfect Vehicle For Any Kind Of Frosting – I topped these with my Vanilla Buttercream Frosting, but you could really top these with any kind of frosting! Try my EASY Chocolate Buttercream Frosting, Cake Batter Buttercream Frosting, or Strawberry Buttercream Frosting!
- Can Make These Ahead Of Time – I love making my cupcakes ahead of time, especially when making them for a special occasion. You can make these up to 2 days in advance and store them covered at room temperature. Or try freezing your cupcakes!
- Perfect for birthday parties and special occasions! These are a perfect vanilla cupcake that are so easy to mix up and topped with the creamiest frosting. All they need is a few sprinkles!
My Recommended Tools
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.
- Granulated sugar
- Eggs – Use room temperature eggs so they don’t seize up the melted butter.
- Egg white
- Milk – I used whole milk, but a low-fat milk or plant-based milk like almond milk will work just fine.
- Vanilla extract – For best vanilla flavor I recommend a pure vanilla extract but an imitation vanilla will also work.
- Powdered Sugar
- Heavy Cream
How To Make These 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 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 batter into your cupcake pan 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 wire rack to cool completely.
For the buttercream
For best results, use an electric mixer. I like to use my 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 (confectioners 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. If not using immediately, store in a container in the refrigerator until ready to use, mix again until light and fluffy.
Frosting Options:
Pick your favorite frosting! Whatever your heart desires:
- I topped this cupcake with my favorite vanilla buttercream. It’s super easy to make with just 4 ingredients.
- Swiss meringue
- Italian
- French
- German
- Ermine (boiled milk) icing for a change.
- The BEST Cream Cheese Frosting
Or try making a flavored frosting:
- EASY Chocolate Buttercream Frosting
- Strawberry Buttercream Frosting
- Coconut Buttercream Frosting
- The BEST Peanut Butter Frosting
- EASY Caramel Buttercream Frosting
And then of course it’s time to decorate them. For decorating help, check out 6 Cupcake decorating supplies you need to decorate like a pro. I like to use a large star piping tip fitted in a plastic piping bag for the best results!
Baking Tips
- 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. Room temperature eggs will be more easily incorporated and not seize up the melted butter.
- 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. Read this post for 6 reasons why your cupcakes sink in the middle.
- 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. And don’t mix it up with baking soda, they don’t react the same. You can read more here about Baking Powder vs. Baking Soda
- Use an oven thermometer. Make sure that your oven is heated correctly so these bake properly. For more oven 101, read this post.
- Measure your flour correctly. If measuring by volume, then make sure to spoon and level the flour in. You can read my post here on how to measure your flour correctly. Or for best accuracy I recommend weighing your ingredients. You can read my post on how to measure ingredients here <– there’s a video too!
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.
Recipe FAQ’s
I love the flavor of butter but yes you can swap and use oil if you need to.
I haven’t tried making this into a cake, but I would try doubling the recipe to fill two 9″ cake pans. You can also try my vanilla layer cake recipe!
Yes you can bake as mini cupcakes, but will need to reduce the baking time. I would bake for 10-12 minutes for each batch.
More Cupcake Recipes
Easy Vanilla Cupcakes
Equipment
- Stand MIxer (for frosting)
Ingredients
For the cupcakes
- 1 1/2 cup (180 g) all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 8 tablespoons (1 stick, 113 g) unsalted butter melted, slightly cooled
- 1 cup (198 g) granulated sugar
- 2 large eggs at room temperature
- 1 egg white
- 1 tablespoon vanilla extract
- 1/2 cup (120 mL) whole milk room temperature
For the buttercream
- 1 1/4 cups (283 g, 2 1/2 sticks) unsalted butter softened
- 2 1/2 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 1/2 cup (180 g) all purpose flour 1 1/2 teaspoons baking powder 1/4 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 (198 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. 1/2 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 1/4 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 1/2 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!
-
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.
hands-down, best vanilla cupcake recipe!!
Thank you so much! I’m delighted to hear you loved the vanilla cupcakes. 😊🧁
Could you do half butter, half oil in this recipe?
Thanks 😀
Absolutely! Just use melted butter and oil, thanks for asking!
These were absolutely delicious! I used your buttercream recipe and loved every bite.
Great to hear, so glad to hear that you loved them! Thank you!
These were so simple to make that my 12 year old daughter wants to do them on her own next weekend. Perfect recipe.
Aww, that is great to hear, thank you! Happy baking!
Everyone needs a go-to vanilla cupcake recipe and this is mine! I especially love that it makes one dozen.
Thank you so much for your kind words! I’m thrilled to hear that my vanilla cupcake recipe has become your go-to. And yes, having a recipe that yields a dozen cupcakes is just so convenient, isn’t it? If you ever have any questions or want to share how your cupcakes turned out, feel free to reach out! Happy baking! 🧁✨
Such an easy cupcake but such a wonderful piece of art to make for a special someone. The recipe is amazing!
Thank you, so happy that you enjoyed them!
Perfect vanilla cupcake recipe! I made this for our mother’s day brunch and the whole family loved it!
Super, I’m so happy that you all enjoyed them! Thank you!
These look WONDERFUL. I can never perfect vanilla cake, my recipes always end up dry but these look so moist and fluffy. Thanks for the wonderful recipe!
Thank you, Farah!
Such moist and delicious cupcakes, and that buttercream frosting was out of this world!
Yay! So glad that you loved them! Thanks, Kim!
These were truly delicious and I couldn’t believe how easy they were to make!
Thank you, so glad that you enjoyed them!
These classic vanilla cupcakes were so moist and delicious! Will definitely be making them again for the next birthday in our family.
So happy to hear that you enjoyed them, Paula! Thank you!
WILL SALTED AND UNSALTED BUTTER MAKE ANY DIFFERENCE IN THIS RECIPE? CAN I USE SALTED BUTTER INSTEAD OF UNSALTED?
Yes, you can use salted butter, just be sure to reduce the amount of added salt in the recipe.
These cupcakes turned out beautiful! They’re soft, moist, and delicious. I doubled the recipe and the batter was smooth and yellow. Five stars!
aw thank you Rey! I’m so glad you loved them!
Tried this recipe today and turned out perfect!!!
🙂
aw amazing Mel!! I’m so happy you loved them and they came out perfect for you!
I love baking sweet cupcakes 🧁 for all occasions especially when it’s a delicious cupcakes like this one.
Aw thank you Faye 🙂
Question- ingredients list “2 eggs and 1 egg white”, method instructs “add the egg and egg white”… does it mean add (2) eggs and egg white? Or is it eluding that it’s supposed to be just one egg plus one egg white?
Many thanks,
Bea
Hi Bea, it means add both eggs and the extra egg white. Sorry about that – I’ll be sure to fix it!
Love this recipie! I made it just for fun and tried one and IMMEDIATELY wanted to make more! 😀
aw that’s awesome to hear Lily!!
This recipe is amazing! I have made this recipe multiple times and it tastes amazing! 10/10 recommend!
aw thank you Sarah! I’m so glad you love this cupcake recipe 🙂