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. 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!
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Table of contents
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 You’ll Love This Recipe
- 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!
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.
- 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.
- 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
- 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. 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
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!
- Cool the unfrosted cupcakes completely before frosting. If the cupcakes are even slightly warm, it will melt the frosting.
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
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!
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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!
-
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.
can you use regular milk?
Hi Terra, yes the recipe calls for whole milk aka regular milk. I like to use whole milk as the fat makes for a tender cupcake but a lower fat or plant based milk could also be used.
Can you add other things to cupcakes like berries?
Yes you can!😄
It tasted acceptable and was not too sweet, but the direction were quite vague as to when to add the wet ingredients.
Hi Matilda, glad you liked them. Sorry to hear you had trouble with the instructions. I changed the wording from “butter mixture to wet ingredients” hopefully that’s more clear.
This is an awesome recipe and although I am an inexperienced baker (I’m 11 years old), baking this with my 8-year-old sister turned out to be super fun and, in the end, the cupcakes came out great! I usually don’t do well on my first try at baking a specific item but this time, it was perfect!
Aw that’s so wonderful to hear Dhruv!! I am so impressed and you’re only 11 – amazing 🙂
Your impressed a 11 year old baked😂 I’m only 8 and baked this recipe a million times! (Btw it’s really good)
aw that’s so great Margaret!! I love hearing this!!
Awesome recipe! I am a terrible baker, every recipe i tried ended up awful ( i just cant bake) but this one actually turned out good! Thx for the simple recipe for amateurs like me and I brought some to share with my friends to sch! They loved them and everybody had another!!! Tysm! 🙂
Aw I’m so happy to hear that!!! I’m so glad you found success with this even as a beginner baker 🙂
Yay tysm for replying! I’m glad I found some success too and it encouraged me to try out some other simple recipes!
Yes, I’m glad too! Thx for replying!
Butterbean Frosting ingredients.
Is it 1 1/2 c. Or 1 1/4 c. Butter.
YOU ALSO LISTED 2 1/2 STICKS OF BUTTER. THAT WOULD BE 1 1/4 C BUTTER.
THANKS FOR CLARIFYING
Hi Susann! Sorry for the typo- it’s 1 1/4 cups butter or 2 1/2 sticks. Not 1 1/2 cups! Thanks 🙂
These were SO EASY and just delicious. My three kids followed your recipe altogether and they turned out perfectly. Well done!
Thanks Kellie! I’m so glad you loved them, and that’s great your kids got in the on the fun!
that makes sense thank you! (although the crumbs were tasty on top of the buttercream icing :D)
OH yes there is nothing wrong about those! Glad it worked out!
My 5 year old loved helping me make these cupcakes for a friends birthday (his idea!)! Thank you! I’m a little confused about the pie crumble though, as i don’t see it in the photos- not sure how it should look on the cupcakes!
Hi Kasia! I’m so glad you and your child had a blast making these – and my apologies the crumbs were just a bad copy/paste from another recipe…but it’s all fixed now!
Simple but most loved vanilla cupcake with tall buttercream frosting on top makes one very very happy! This is perfect treat for anyday. Looks lovely
Thank you Jo!
These look so pretty and your buttercream looks like heaven! What a perfect cupcake 😀
Aw thank you so much Tammy!!
This cake looks just delicious. I love how fluffy and yum it looks. Thank you.
I’m always looking for a great cupcake recipe for parties. This recipe looks easy and I pretty much always have these ingredients on hand.
These cupcakes look divine! Just the right amount of sweet and fluffy. That buttercream on top is to die for! That’s my kind of frosting to cupcake ratio. I’m with you too, I love my mixer but sometimes it’s just so nice to have a simple go to recipe!
My 18 year old daughter was just asking me for a simple cupcake recipe that she could make for a birthday party she’s going to this weekend. This looks perfect! I sent it to her and she’s making them on Saturday. Thanks so much for such a great recipe!
Yum and yum! I would gulp down that vanilla cupcake in a second. Thanks for all the tips, it seems easy and fast to make, bonus points.
Thanks! And yes they are fast to make for a homemade cupcake 🙂
These cupcakes look perfect! There is something so satisfying about eating a good vanilla cupcake with mile high buttermilk frosting! I can’t wait to make your recipe!
Thank you Elaine! Yes I agree and homemade is always so much better 🙂
I love the shortcut method to make these little gems! Thanks for all the tips!
Thanks Analida!
Two things about this recipe excite me. One, it’s easy. That’s always great. Two, there is SO MUCH frosting!
Thanks Ben! Yes it’s definitely easy! And I may get carried away with my frosting 🙂 forgive me.
I made these for the May baking challenge for my work. They were very easy, soft and delicious! Thank you!
That’s so great Megan!! I’m so happy to hear you loved them 🙂
Thanks so much for posting a recipe that’s so easy to make and above all with simple ingredients that I can get easily here in Italy!! I’m making them for my son’s birthday party at preschool…he loves them!
Rebecca this comment just made my day! I love hearing things like this! It’s so amazing to think you are making them all the way over in Italy!! Hope your son and his classmates love them as much as I do 🙂
I just hope she didn’t used European measurements from your recipe because they are totally wrong! I’m from Italy too and I’m so sorry to write this comment, but I lost my time… If anybody wants to try this recipe, please use US measurements, I’m sure the cupcakes will be as good as others have written in their comments.😊 That’s a lesson for me too!
Hi Diana! My apologies but yes there was a mistake in the recipe – the milk should only be 120 mL. It’s fixed now. And I hope you try this again and find better success!