Hey y’all! Ready to whip up a batch of fluffy, moist, and irresistible treats? These Homemade Vanilla Cupcakes are the ultimate crowd-pleaser—perfect for birthdays, celebrations, or a cozy afternoon snack. With their delicate crumb and rich vanilla flavor, they’re a timeless favorite that’s quick and foolproof. Let’s get cooking!
Why You’ll Love This Homemade Vanilla Cupcakes Recipe
- Super simple ingredients you probably already have.
- Incredibly soft, fluffy texture every single time.
- Versatile base for your favorite frostings and toppings.
- Ready in under 40 minutes, start to finish.
- Perfectly sweet, with an irresistible vanilla aroma and taste.
Homemade Vanilla Cupcakes Ingredients
- 1 ⅓ cups (170g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- 2 large eggs, room temperature
- ½ cup (120ml) whole milk, room temperature
- 1 ½ teaspoons pure vanilla extract
- 1 ½ teaspoons baking powder
- ¼ teaspoon fine sea salt
Directions: How to Make Homemade Vanilla Cupcakes
Step 1: Prep Your Cupcake Pan
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners for easy cleanup and neat presentation.
Step 2: Cream the Butter & Sugar
In a large bowl, beat the softened butter and granulated sugar together using a hand mixer (or stand mixer) on medium speed for about 2-3 minutes, until the mixture is pale and fluffy.
Step 3: Add Eggs & Vanilla
Beat in the eggs one at a time, mixing well between each addition. Scrape down the sides, then mix in the vanilla extract until incorporated.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add half of the dry ingredients to the wet mixture, mix on low until just combined. Pour in the milk, mix, then add the remaining flour and mix until smooth. Do not over-mix, or your cupcakes may turn out dense.
Step 5: Portion & Bake your Homemade Vanilla Cupcakes
Spoon the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool & Frost
Let your homemade vanilla cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Frost as desired once fully cooled.
Notes on Making Perfect Homemade Vanilla Cupcakes
- For extra light cupcakes, ensure all ingredients are at room temperature (learn why here).
- Use high-quality vanilla extract for the best flavor.
- Try using cake flour for softer, bakery-style cupcakes.
Homemade Vanilla Cupcakes Variations
- Lemon Vanilla Cupcakes: Add 1 tablespoon of fresh lemon zest to the batter.
- Chocolate Chip Vanilla Cupcakes: Stir in ½ cup mini chocolate chips before baking.
- Confetti Cupcakes: Mix in ⅓ cup rainbow sprinkles for a funfetti twist.
Equipment Needed for Homemade Vanilla Cupcakes
- 12-cup muffin tin
- Cupcake liners
- Hand mixer or stand mixer
- Mixing bowls
- Wire cooling rack
- Measuring cups and spoons
Storage Instructions for Homemade Vanilla Cupcakes
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes will keep for 3-4 days in the refrigerator—just let them come to room temperature before serving for the best texture (more cupcake storage tips).
Serving & Pairing Suggestions for Homemade Vanilla Cupcakes
- Top with classic vanilla buttercream or chocolate frosting.
- Pair with fresh berries or a scoop of vanilla ice cream.
- Serve alongside coffee, tea, or sparkling lemonade for a delightful treat.
Pro Tips for the Best Homemade Vanilla Cupcakes
- Don’t over-mix your batter for soft, tender cupcakes.
- Use an ice cream scoop for evenly portioned cupcakes every time.
- Let cupcakes cool completely before frosting to avoid melting (extra baking secrets).
Homemade Vanilla Cupcakes FAQs
- Can I make these homemade vanilla cupcakes gluten-free?
Absolutely! Simply substitute the all-purpose flour for a 1:1 gluten-free flour blend. - Can I freeze homemade vanilla cupcakes?
Yes, unfrosted cupcakes can be frozen for up to 2 months. Thaw at room temperature before frosting and serving. - How do I make sure my cupcakes are moist?
Accurate measurements and not over-baking are key—remove from oven as soon as a toothpick comes out clean.
Prep Time: 15 minutes
Cook Time: 18-20 minutes
Total Time: 35-40 minutes
Yield: 12 cupcakes
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup whole milk
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
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1Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
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2In a medium bowl, whisk together the flour, baking powder, and salt.
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3In a large bowl, beat the butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
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4Gradually add the dry ingredients to the wet ingredients, alternating with milk, and mix until just combined.
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5Divide batter evenly among cupcake liners, filling each about 2/3 full. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
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6Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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