Vanilla Cupcakes Recipe | My Baking Habit

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Don’t overlook the classics! These vanilla cupcakes are candy and tender and filled with vanilla taste. High them together with your favourite frosting for the right deal with.

Vanilla cupcake unwrapped on a white plate.

I do know that everybody is all about flavored desserts and cupcakes: chocolate, lemon, strawberry, peanut butter…the listing goes on.

However don’t overlook vanilla! 

If you happen to don’t assume vanilla cupcakes are something particular, then you definitely don’t know what you’re lacking. If you happen to use actually good vanilla and know tips on how to make a brilliant tender cake, you’re in for an actual deal with!

So don’t sleep on this vanilla cupcake recipe. I can promise it’ll make you ask for vanilla cupcakes the entire time.

Several vanilla cupcakes topped with vanilla frosting on a white platter.


Don’t let anybody inform you that vanilla is “boring.” That most likely simply means they haven’t had an excellent vanilla cake or cupcake earlier than! 

The reality is that vanilla cupcakes are a basic, and when they’re accomplished proper they are often actually flavorful on their very own or make an awesome slate for pairing together with your favourite frostings and fillings (see “frosting and filling concepts” beneath).

These vanilla cupcakes are tender, moist, and packed FULL of vanilla taste because of each a vanilla bean (or vanilla bean paste) and vanilla extract. They’ll completely make you rethink the way you see vanilla!

Butter and sugar creamed together in a white mixing bowl.


If you happen to’ve made my funfetti cupcakes, this recipe would possibly look acquainted to you. That’s as a result of they’re actually related! 

The funfetti model clearly consists of sprinkles, whereas the vanilla model consists of two various kinds of vanilla! 

Components you’ll want

This vanilla cupcake recipe is easy, however that simply signifies that the entire components are vital! 

Cake flour: Cake flour makes for a brilliant tender crumb. I actually like Swan’s Down cake flour, however you can too use my cake flour substitute in case you don’t have any readily available. Be sure to additionally know tips on how to measure flour correctly earlier than beginning.

Baking powder: Baking powder is our leavening for this cupcake recipe.

Kosher salt: I often use kosher salt on this recipe, though I’ve additionally used positive sea salt. Take a look at my information on the kinds of salt for more information.

Base for vanilla cupcake batter in a white mixing bowl.

Complete milk: I favor to make use of entire milk on this recipe, however you may most likely use a non-dairy milk substitute simply positive.

Vanilla bean or vanilla bean paste: Is there something higher than seeing little flecks of vanilla bean in a recipe? If you happen to don’t have vanilla beans, be at liberty to make use of your favourite vanilla bean paste on this recipe as an alternative.

Vanilla extract: We would like tons of vanilla taste in these cupcakes, however let’s be actual: vanilla beans may be fairly costly. So I like to make use of one vanilla bean or a little bit of paste for these attractive vanilla bean flecks and mix it with vanilla extract to spice up that taste.

Make certain to make use of a very good high quality vanilla extract in these cupcakes, although. Don’t use synthetic vanilla right here! 

Beaten egg whites in a white mixing bowl.

Unsalted butter: Make certain your butter is at room temperature earlier than you get began. Study tips on how to convey butter and eggs to room temperature

Granulated sugar: Granulated sugar offers us the sweetness we want in these cupcakes. They’re simply candy sufficient to stability properly with a sweeter frosting.

Egg whites: For this recipe, we’re simply going to make use of the whites of the eggs, not the yolk. Beating the egg whites and folding them into the batter helps to lighten the batter and make for a young cupcake.

Vanilla cupcake batter in a white mixing bowl.

Making this recipe

This recipe makes 24 cupcakes, so line two commonplace cupcake pans with paper liners.

To prep the dry components, sift the flour, baking powder, and salt right into a bowl.

To prep the moist components, whisk the milk and vanillas collectively in a measuring cup.

Utilizing a mixer, beat the butter and sugar collectively for about 3 minutes, till mild and fluffy. Alternate including the flour combination with the milk combination, starting and ending with the flour. Combine till simply mixed after every addition.

Beat the egg whites with a hand mixer on medium-high velocity till stiff peaks type.

Vanilla cupcake batter in a cupcake pan, ready to go in the oven.

Stir ¼ of the egg whites into the batter. This helps to lighten the batter so we will fold in the remainder of the whites. 

Gently fold within the remaining whipped egg whites, one half at a time, by chopping the spatula down the center to the underside of the bowl, then sweeping it round, up and over. Flip the bowl 90 levels and repeat till no streaks of egg whites stay.

Divide the batter between the ready cupcake tins and bake for 18-24 minutes. Let the cupcakes cool utterly earlier than adorning.

Vanilla cupcakes set on a white cake stand.


These basic vanilla cupcakes make an awesome base for including your whole favourite fillings and frostings. These cupcakes bake up simply the right top for topping with an exquisite swirl of frosting.

A few of my favourite basic frostings embrace my home made buttercream frosting, home made chocolate frosting, and strawberry frosting.

However don’t be afraid to get artistic together with your frosting flavors! The lemon-lime frosting from my lemon-lime cupcakes or the nutella frosting from my banana nutella cupcakes are two nice examples.

Unwrapped vanilla cupcake cut in half on a white plate.

And don’t overlook about filling your cupcakes! A few of my favourite fillings embrace:

It’s also possible to use any taste of frosting as a cupcake filling as properly.

Two vanilla cupcakes set next to vanilla beans on a white plate. One of the cupcakes is frosted with vanilla frosting, the other is left unfrosted.


Retailer undecorated vanilla cupcakes at room temperature in an hermetic container for as much as a day earlier than frosting. It’s also possible to freeze them, tightly wrapped in a zip-top freezer bag, for as much as 2 months earlier than adorning.

Retailer embellished cupcakes within the fridge for as much as 3 days. If you’re utilizing a buttercream frosting and your home will not be too heat, you’ll be able to retailer them at room temperature for as much as a day.


  • 2 ¼ cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 ¼ cups entire milk, room temperature
  • 1 tablespoon vanilla bean paste
  • 2 teaspoons pure vanilla extract
  • 12 tablespoons unsalted butter, at room temperature
  • 1 ½ cups sugar
  • 4 massive egg whites, room temperature


  1. Preheat the oven to 350°F with a rack within the heart. Line two commonplace cupcake pans with paper liners.
  2. In a big bowl, sift collectively the flour, baking powder and salt. 
  3. In a measuring cup, mix the milk, vanilla seeds or paste, and vanilla extract.
  4. Within the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the butter and sugar at medium velocity for 3 minutes, or till the butter and sugar are very mild and fluffy. Add 1/3 of the flour combination, beating on low velocity. Beat in half of the milk combination, then beat in half of the remaining dry components till properly integrated. Add the remainder of the milk, beating till the batter is absolutely integrated and clean, then add the final of the dry components, beating till the components are totally mixed.
  5. Add the egg whites to a medium bowl and beat with a hand mixer on medium-high velocity till stiff peaks type. 
  6. Gently stir ¼ of the whipped egg whites into the cupcake batter with a rubber spatula till no streaks of egg whites stay. It will assist loosen up the batter. Gently fold within the remaining whipped egg whites, one half at a time, by chopping the spatula down the center to the underside of the bowl, then sweeping it round, up and over. Flip the bowl 90 levels and repeat till no streaks of egg whites stay.
  7. Use a big scoop or ¼-cup measure to distribute the batter between the 24 muffin wells, filling every properly 2/3 full.
  8. Bake for 18-24 minutes, or till a toothpick inserted into the facilities comes out clear. Cool on a wire rack utterly earlier than topping with desired frosting and adorning.

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Vitamin Info

Yield 24

Serving Measurement 1 unfrosted cupcake

Quantity Per Serving

Energy 159Whole Fats 6gSaturated Fats 4gTrans Fats 0gUnsaturated Fats 2gLdl cholesterol 17mgSodium 83mgCarbohydrates 23gFiber 0gSugar 13gProtein 2g

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