This vanilla cupcake recipe will blow your mind! I know this is a strong statement but they are so moist and bursting with vanilla flavor, you just won't believe it! They're nothing like those dry ultra fluffy bakery cupcakes they make you sad and full of regret, these are worth it!
Believe it or not, out of all of the many desserts I make these simple vanilla cupcakes are the most requested treat among my circle of friends. Being friends with me does mean I will be taking cake and cupcake requests for birthday parties.
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Beat the room temperature butter with powdered sugar, a pinch of salt and some vanilla extract. Super fast and a total crowd pleaser. Check out my vanilla buttercream post for all the tips and tricks as well as a full how to video!
French buttercream is made with egg yolks, sugar and butter so it naturally has a beautiful pale yellow color. It tastes like a custard and has enough structure to pipe easily. Very underrated and you can use the extra egg yolks from this recipe to make it! Click over to my French buttercream post for the full recipe and how to video.
These super moist chocolate cupcakes pack TONS of chocolate flavor in each cupcake wrapper! Made from simple everyday ingredients, this easy cupcake recipe will be your new favorite. For best results, use natural cocoa powder and buttermilk. These chocolate cupcakes taste completely over-the-top with chocolate buttercream!
Made from simple everyday ingredients, this easy chocolate cupcake recipe will be your new favorite. For best results, use natural cocoa powder and buttermilk. These chocolate cupcakes taste completely over-the-top with chocolate buttercream!
Hi its sooo light and fluffy an moist that i never even used frosting, we enjoyed plain, im just wondering if i could turn this into vinalla? Im looking for nice light vinalla can i turn your choc into vinalla
Hi Laurie, For the best taste and texture, we highly recommend making the batter in separate batches instead of multiplying all at once. Large batches risk over-mixing or under-mixing the batter. Happy baking!
Hi Kate! Great question. This is a slightly older and different recipe from the cream-filled chocolate cupcakes. These can tend to be a bit fragile. So, a few changes to them in the cream-filled chocolate cupcakes helps give them a bit more structure, and the hot water/coffee helps deepen the chocolate flavor a bit. You can certainly use the cream-filled chocolate cupcakes for plain cupcakes, too. Hope this helps!
These are awesome! I love the flavor and texture. The only thing I would like to tweak is the shape. I prefer my cupcakes to have a tall dome, and these are pretty flat topped. Can I use a higher temp initially and then lower it to get better rise, or would that ruin them?
If they were noticeably dry, it sounds like your cupcakes simply may have been over baked. Did you spoon and level your flour, too? Both are easy fixes for next time! We also have a handy blog post on how to prevent dry & dense cakes that you might find helpful.
I made these cupcakes yesterday exactly as written but they were oh so dry. Two possible causes: 1.) I noticed the liners were very greasy afterward. I used Reynolds paper liners. Do I need better liners? OR 2. It was late at night when the cupcakes came out of the oven, so they cooled in the pan overnight. Where did I go wrong please?
Thank you and LOVE your recipes!
Hi Barb! Did the cupcakes sit out uncovered all night? That would likely dry them out. Also be very careful not to over-bake these cupcakes, it could take less time to bake in your oven, so always keep an eye on them. They should be very moist.
These cupcakes are perfect for birthday parties and baby showers and they always disappear fast which is why I always make a double batch for gatherings. They are quick and easy to make and homemade cupcakes taste way better than boxed cupcake mix.
Can I Substitute the Buttermilk? Plain kefir will also work well instead of buttermilk. You can also make your own buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle then stir and use.
How Long to Bake Cupcakes? Bake until the tops are springy and a toothpick inserted int the center comes out clean. These were perfectly baked at 350F for 22 minutes in a conventional oven.
Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
I made these to pair with peach frosting but the texture ended up grainy like cornbread. I was careful not to over mix after added flour, I substituted buttermilk for homemade buttermilk and used brown eggs(added on at a time. Could it have been the sub buttermilk or brown eggs?
First I want to say that I LOVE all of your recipes. They have never let me down! For this recipe, do you think I could use brown sugar instead of the white? Do you think it will affect the taste too much? TIA!
Using the batter from my much loved Vanilla Cake, these Vanilla Cupcakes have a professional bakery-style crumb and stay perfectly moist for 4 whole days which is unheard of for cupcakes!
Only fill 2/3 to 3/4 of the way up the cupcake liner for a perfect shaped cupcake with a sweet golden dome. Too full = unsightly overflow and sometimes, it can even sink ?. It is better to UNDER fill rather than overfill.
Freeze as follows: place sheet of baking/parchment paper on cupcakes, then wrap in cling wrap or place in single layer in ziplock bags. With paper in between, you can stack. Place in an airtight container (for extra security / avoid freezer smells) then freeze. To use, thaw in the fridge overnight (still in container) then bring to room temperature before serving;
Iced / frosted cupcakes need to be stored the way the frosting needs to be stored. Most butter, cream cheese and cream based frostings need to be refrigerated. Follow the storage directions on the recipe you use. Then take cupcakes out of the fridge before serving;
Hello , i love your recipes and always use them, and get such rave reviews, but i wanted to ask a question; the vanilla cake and cupcake( if i double the recipe) recipe is the same, apart from the butter ratio, which is slightly different. Can i ask what should it be, as i thought of using the vanilla cake recipe to make my cupcakes, but noticed the difference in the butter. Hope that makes sense xx
It's hard to beat the classic combination of vanilla cake with chocolate frosting and I can tell you with confidence that this is THE BEST Best Vanilla Cupcake Recipe, so if you've been searching for a perfect vanilla cupcake that is soft, moist, fluffy and flavorful, you can stop looking. This is it! The recipe is so simple too, and the frosting is also THE BEST Chocolate Buttercream Frosting. I'm not a fan of American buttercream, so if I'm going to do it, I'm going to do it right. This one tastes like whipped chocolate ganache, but it uses a simple buttercream method. It is so intensely chocolatey and not too sweet. This is the quintessential birthday cake combination and the recipe makes an even 12 cupcakes which is a reasonable batch size that you can easily double up for a crowd! If you're looking for an easy birthday cake idea, check out my One Bowl Vanilla Cake with Chocolate Frosting. If you prefer chocolate cakes, here's my recipe for Chocolate Cupcakes.
Hi Suzanne, this cake recipe is so nice that it is still great the second day. I wouldn't recommend refrigerating with the frosting though because it firms up lot due to the chocolate content. Maybe frost them the day you plan to serve them.
OH. MY. GOODNESS. Literally THE BEST cupcake I have ever tasted!! Even without the frosting. I just spent the last 4 days testing recipes for an upcoming baby shower and was about to give up, (too dense, too eggy, too moist, never fully cooked, too muffiny) when I stumbled across your recipe. SUCH A KEEPER!!! Thanks for sharing it.
Followed the instructions incredibly closely but my cupcakes did not rise at all- zero. They looked like 12 tiny dutch babies. I had new Baking powder and definitely put it in. The egg was beaten and room temperature. I cannot figure out what happened. Could I have beaten the batter too much (I didn't go over the written time) and then it fell?
Make your frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
That's so interesting! The yield shouldn't be impacted by that substitution, but it can vary based on the cupcake pan you use, the liners, and also how full you fill each liner. Glad to hear they turned out great!! Thank you for sharing :)
You can either try using a different type of liner (I use these ones and they don't stick for me: ), or you can place your current cupcake liners in the pan and give them a light coating with non-stick spray. Hope that helps, happy baking!
Hi Chelsey,I have loved and had great success with many of your recipes, however these vanilla cupcakes did not turn out well for me. What did I do wrong? While they tasted good, the texture was very dense, chewy, and spongy. I followed the recipe exactly as written except I made my own buttermilk (from whole milk & vinegar). I was excited for a one-bowl cupcake recipe. Any suggestions?Thanks!
I'm so sorry to hear that! The crumb of this recipe is a bit more compact because it is oil based and doesn't use traditional creaming of butter and sugar. However, they shouldn't be super dense! My first guess would be that maybe not all your ingredients were at room temperature? I find that whenever I don't let all my ingredients warm up, my baked goods end up denser than normal. Hopefully we'll be able to figure out what happened together! 152ee80cbc
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