Ingredients
Equipment
Method
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Line a muffin pan with cupcake liners and set aside.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, and a pinch of salt.
- Set aside for later use.
Step 3: Cream Butter, Sugar & Eggs
- In a large mixing bowl, beat 10 tbsp butter with ¾ cup sugar until light and creamy (2–3 minutes).
- Add vegetable oil and beat to combine.
- Mix in eggs, one at a time, followed by 2 tsp vanilla extract.
- The oil adds moisture, while the butter brings flavor and structure — it’s the perfect balance.
Step 4: Combine Wet and Dry
- Alternate adding the flour mixture and milk to the wet ingredients.
- Start with ⅓ of the flour mixture, mix gently.
- Add half the milk.
- Repeat until all is incorporated.
- Do not overmix — fold until just combined to maintain tenderness.
Step 5: Bake
- Fill each cupcake liner about 2/3 full.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack.
Step 6: Make the Vanilla Frosting
- In a large bowl, beat 12 tbsp butter until fluffy (about 2 minutes).
- Add 4 cups powdered sugar, 1 cup at a time, mixing on low to start.
- Add 1 tsp vanilla and 2 tbsp milk or water to adjust consistency.
- Beat on high for 2–3 minutes until the frosting is light, fluffy, and pipeable.
Notes
🧊 Storage & Reheating
Room Temp:
Store frosted or unfrosted cupcakes in an airtight container at room temperature for up to 2 days.
Refrigerator:
Refrigerate frosted cupcakes for up to 5 days. Allow them to sit at room temp before serving for best texture.
Freezing:
Freeze unfrosted cupcakes tightly wrapped for up to 3 months.
Frosted cupcakes can be frozen if stored in a sturdy container. Thaw in the fridge, then bring to room temperature.
🥄 Variations
Vanilla Almond Cupcakes: Replace 1 tsp of vanilla with almond extract.
Chocolate-Chip Version: Add ½ cup mini chocolate chips to the batter before baking.
Lemon Twist: Add 1 tsp lemon zest to the batter for a light citrus lift.
Caramel Swirl: Swirl caramel sauce into the batter or drizzle on top after frosting.
Berry Bliss: Core cooled cupcakes and fill with raspberry or strawberry jam before frosting.
❓ 10 FAQs
Can I make this recipe into a cake?
Yes! Pour into a greased 8-inch round cake pan and bake for 25–28 minutes. What’s the secret to soft cupcakes?
A combination of butter, oil, and not overmixing. Be sure your ingredients are room temp! Can I skip the vegetable oil?
You can, but the oil helps keep the cupcakes moist even after a few days. Can I use all water instead of milk for frosting?
Yes, though milk gives a creamier finish. Why do my cupcakes sink in the middle?
Overmixing or underbaking are the most common causes. Always test with a toothpick. How do I prevent dry cupcakes?
Measure flour accurately, don’t overbake, and use the full amount of butter and milk. Can I reduce the sugar?
Yes, reduce granulated sugar by 2–3 tbsp if desired. The cupcakes will still be sweet. Is it okay to frost while warm?
Never frost warm cupcakes — the frosting will melt. Cool fully on a wire rack. Can I color the frosting?
Absolutely! Add gel or liquid food coloring after mixing. Do I need to sift the powdered sugar?
Sifting ensures smooth frosting, but if you're using a high-speed mixer, it’s optional. 🏁 Conclusion There’s no denying the magic of a vanilla cupcake. It’s the dessert equivalent of a warm hug — simple, sweet, and endlessly adaptable. This Easy Homemade Vanilla Cupcake Recipe gives you bakery-worthy results without the stress. Light, moist, and topped with a dreamy vanilla frosting, they’re the kind of treat that brings smiles at first bite. From birthdays and bridal showers to quiet nights at home, these cupcakes rise to the occasion — every time.
Yes! Pour into a greased 8-inch round cake pan and bake for 25–28 minutes. What’s the secret to soft cupcakes?
A combination of butter, oil, and not overmixing. Be sure your ingredients are room temp! Can I skip the vegetable oil?
You can, but the oil helps keep the cupcakes moist even after a few days. Can I use all water instead of milk for frosting?
Yes, though milk gives a creamier finish. Why do my cupcakes sink in the middle?
Overmixing or underbaking are the most common causes. Always test with a toothpick. How do I prevent dry cupcakes?
Measure flour accurately, don’t overbake, and use the full amount of butter and milk. Can I reduce the sugar?
Yes, reduce granulated sugar by 2–3 tbsp if desired. The cupcakes will still be sweet. Is it okay to frost while warm?
Never frost warm cupcakes — the frosting will melt. Cool fully on a wire rack. Can I color the frosting?
Absolutely! Add gel or liquid food coloring after mixing. Do I need to sift the powdered sugar?
Sifting ensures smooth frosting, but if you're using a high-speed mixer, it’s optional. 🏁 Conclusion There’s no denying the magic of a vanilla cupcake. It’s the dessert equivalent of a warm hug — simple, sweet, and endlessly adaptable. This Easy Homemade Vanilla Cupcake Recipe gives you bakery-worthy results without the stress. Light, moist, and topped with a dreamy vanilla frosting, they’re the kind of treat that brings smiles at first bite. From birthdays and bridal showers to quiet nights at home, these cupcakes rise to the occasion — every time.