Soft, sturdy vanilla cupcakes with a tight crumb that cores cleanly for a filling and holds a tall swirl of frosting. The birthday standard.
Vanilla Cupcakes
Baking
Cakes cupcakes
Vanilla: Extract
Easy
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Soft, sturdy vanilla cupcakes with a tight crumb that cores cleanly for a filling and holds a tall swirl of frosting. The birthday standard.
Prep
20 min
Cook
20 min
Cooling
45 min
Total
1 hr 25 min
Yield
12 cupcakes
Diet
—
Ingredients
Adjust yield
cupcakes
Scales from a half to a double batch. Laminated and yeasted doughs are easiest to handle one batch at a time; bake extra pans in rounds.
- 1 ½ cups (190.0 g)all-purpose flour
- 1 ½ tsp (6.0 g)baking powder
- ¼ tsp (1.5 g)fine sea salt
- ½ cup (113.0 g)unsalted butter, softened
- ¾ cup (150.0 g)granulated sugar
- 2.0 (100.0 g)large eggs
- 2.0 tsp (10.0 ml)pure vanilla extract
- ½ cup (120.0 ml)whole milk, room temperature
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Instructions
- Heat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- Whisk the flour, baking powder and salt. Beat the butter and sugar 3 minutes until pale, then beat in the eggs one at a time and the vanilla.
- Add the flour in three additions alternating with the milk, mixing on low just until smooth.
- Divide the batter between the liners, about two-thirds full. Bake 18 to 21 minutes until the tops spring back and a toothpick comes out clean. Cool 5 minutes in the pan, then on a rack.
Tips
- Fill liners no more than two-thirds full; cupcakes that overflow lose their domes.
- Cool completely before coring or frosting; warm cake melts both filling and frosting.
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Recipe FAQ
How long does it take to make vanilla cupcakes?
Plan on 20 minutes of prep and 20 minutes of cooking, plus 45 minutes to rest. The recipe makes 12 cupcakes.
How should I store vanilla cupcakes?
Keep unfrosted cupcakes in an airtight container at room temperature up to 2 days or freeze up to 2 months.
Can I make vanilla cupcakes ahead?
Bake a day ahead and store airtight; fill and frost the day you serve.
Can I use a different form of vanilla?
Yes. This recipe uses 2 tsp pure vanilla extract (10 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Estimated · per serving
Nutrition
Per serving = 1 of 12 servings this recipe makes.
194
Calories / serving
8.9g
Fat
25.2g
Carbs
3.0g
Protein
13.2g
Sugar
Whole recipe (12 servings): ~2328 cal · 107g fat · 302g carbs · 36g protein · 158g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Made with VanillaGoods
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