Vanilla Cupcakes Recipe

Vanilla cupcakes are a timeless classic recipe that everyone loves. The cupcakes are soft, fluffy and moist with just the right amount of sweetness. They're easy to make and a versatile recipe that pairs beautifully with anything like butter cream, cream cheese frosting, whipped cream, chocolate ganache or enjoy on its own. It is perfect for birthday parties, tea time snacks or for baking business. 

Vanilla Cupcakes Recipe

I've shared vanilla cakes and cupcakes without eggs here before, but many of you asked for a basic version with eggs. So here it is my fail-proof vanilla cupcakes that turn out incredibly light and fluffy every single time.

Jump to:

• About Vanilla Cupcakes
• Variations
• Ingredients
• Expert Tips
• Step by Step Pictures
• FAQ 
• 📖 Get Recipe

When I tested this recipe, I knew I wanted to finish it with a simple white chocolate ganache. The soft vanilla cupcakes paired with the creamy ganache turned out to be the perfect combination.

About Vanilla Cupcakes

Vanilla cupcake is one of the classic recipes that has been loved for generations because of its simplicity and taste. And even if you've never baked before, this easy vanilla cupcake recipe is perfect for beginners and works perfect every single time. 

Now let's talk about this cupcakes, this basic vanilla cupcake is one of the simplest recipe you will ever come across. It need just few basic ingredients and the end result is so worth it. The cupcakes are totally soft, pillowy and springy.

This is a super simple and easy to make recipe that uses basic ingredients at home like eggs, butter, flour, sugar and vanilla extract. The cupcakes will turn out soft, light and perfectly spongy once baked.

One of the best things about vanilla cupcakes is how versatile they are. The soft, light base pairs beautifully with any frosting, filling, topping and the flavours can be changed according to your liking. Check my Chocolate Buttercream , Chocoholic Chocolate Frosting, Cream Cheese Frosting and Vanilla Buttercream.

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• Eggless Chocolate Cupcakes Recipe
• One Bowl Chocolate Cupcakes Recipe
• Strawberry Cupcakes Recipe
• Eggless Orange Cupcakes Recipe
• Eggless Fruit Cake Cupcakes Recipe

Variations

Eggless vanilla cupcakes : This is an eggless version of the vanilla cupcakes. The batter is made with condensed milk, butter, flour, sugar and rising agents. Baked until light and fluffy. Perfect for snacks, parties and special occasions. 

Choco vanilla cupcakes : This is a chocolate and vanilla flavoured cupcake made with vanilla, cocoa powder, flour, sugar and butter. It is a perfect treat for both chocolate and vanilla lovers. 

Nutella cupcakes : This is a simple, quick and easy cupcake recipe made with just three ingredients : flour, nutella and egg. Just mix everything, and bake. Making it the perfect recipe for a last minute dessert fix.

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Ingredients

All purpose flour : All purpose flour provides the structure and body to the cake. You can use a mix of whole wheat flour for slight flavour variation. 

Sugar : Sugar added for the sweetness and adds moisture to the cake. Adjust the quantity based on your sweet preference. 

Eggs : Eggs provide the light, fluffy and airy texture to the cake. If you want to make it eggless, use yogurt or flaxseed seed as a substitute. 

Unsalted butter : Butter adds moisture and softens the cupcake. 

Rising agents : Baking powder and baking soda are used as leavening agents that help the cupcakes to rise and make them light and airy. 

Vanilla essence : Use good quality pure vanilla essence as it is the star flavour of this recipe. It enhances the overall sweetness and gives its classic aroma. 

Milk : Milk helps to bind the dry ingredients to create a smooth batter. Use full fat whole milk for a richer taste. For alternate, use low fat milk, or non dairy milk like almond milk, soy milk or cashew milk. 

Expert Tips

• Don't over-mix the batter. Just fold the dry and wet ingredients together until combined. 
• Make sure the eggs, milk and butter are at room temperature before mixing.
• Use an ice cream scoop to fill the batter evenly in the mould / cups.
• Fill the batter about ⅔ full, so that the batter has enough space to rise without overflowing. This will give your cupcake a nice shape.
• To check if it's done, insert a toothpick and it should come clean out.
• Let your cupcakes cool completely before adding frosting. If it's warm, the frosting will melt and slide off. 

Storage & Serving

Store the vanilla cupcakes without frosting at room temperature for 3 to 5 days. With frosting, refrigerate them for up to 5 days. 

Serve this classic vanilla cupcake with whipped cream frosting, chocolate ganache, buttercream or just sprinkle with colorful toppings.  For a chocolatey twist, drizzle melted chocolate on top. 

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Step by Step Pictures

1)Preheat oven to 200 degree C | 400 degree F. Line 12 cup muffin tray with cupcake cases.

Take soft butter, sugar in a bowl and use an electric beater to whip this creamy.

2)This process can be done using hand whisk as well. But it will take some time. So it is efficient to use an electric beater.

3)Add in egg and vanilla extract.

4)Whip this till creamy.

5)Add in plain flour.

6)Add in the raising agent. I am using baking soda.

7)Add in baking powder and use an electric beater to mix on low speed for few seconds.

Since I am using an electric beater to mix this, I am adding the raising agent directly into the flour. If you are using hand whisk, it is recommended to combine the dry ingredients first before adding into the egg and butter mixture.

8)Pour in milk and beat for few more seconds until combined.

9)Now the batter is all mixed. it will be slightly thick. if you feel the batter is too thick, add some more milk.

10)Use a spatula to give one final mix.

11)Now use an ice cream scoop to take the batter and fill your cupcake tray.

12)Using ice cream scoop for this, make this process easy.

13)Now the cupcakes are filled.

14)Bake the cupcakes in the preheated oven. Once it is baked, remove from oven and allow it to cool completely before frosting.

15)I made a batch of my white chocolate ganache.

16)I am using this piping tip.

17)Fill the disposable piping bag with the frosting.

18)pipe the frosting all over the cupcakes.

19)If you don't have a piping bag. You can use a palatte knife to spread the frosting over the cupcakes.

20)Beautifully decorated.

21)Repeat this until all cupcakes are frosted.

22)Decorate the cupcakes with sprinkles.

23)Enjoy.

FAQ 

Q. Can I add chocolate chips to the batter ? 

Absolutely ! Add a handful of chocolate chips into the batter and gently fold them. You can also add chopped nuts like cashew, almond, pistachio or raisins. 

Q. Why are my cupcakes dense or flat ? 

This happens if the batter is overmixed or not adding enough rising agents. Make sure to gently mix the ingredients until everything combines.

Q. Can I try other flavours ? 

Yes, you can play with the base by adding other flavouring agents like almond extract, orange extract or butterscotch extract to give a twist. 

Q. Can I make this into a cake ? 

Yes, just double the recipe or measure and add the ingredients according to your pan size and bake. 

Q. Can I pressure cook the cupcakes ? 

Absolutely ! You can pressure cook the cupcakes by placing the batter in a tumbler, greased molds, ramekin or cupcake liner and cook on low heat for 20 to 30 minutes or until it is done. 

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