Light, Fluffy, and Melts-In-Your-Mouth

Everyone loves cupcakes! Especially classic vanilla cupcakes! This cupcake recipe is the only one you will ever need. They are light, fluffy, and they just melt-in-your-mouth. These cupcakes are also very easy to make. No more boxed mixes for you!

Before You Begin…

It is very important to bring your ingredients and oven to the proper temperature. Always preheat your oven when baking to ensure the best results. With this recipe make sure you allow the eggs, butter, and buttermilk to reach room temperature before you begin. This is how you achieve the melt-in-your-mouth texture!

Be Careful Not to Overfill

This recipe makes exactly 12 cupcakes when the cupcake liners are filled 2/3 of the way full. If you overfill the liners the cupcakes will rise over the top and have a rounded muffin top.

The Best Part of the Cupcake is Frosting!

Now for the fun part… Decorating! These cupcakes goes well with many different types of frosting but my personal favorite is Swiss Meringue Buttercream. Here are the frostings I’d recommend you try with these:

  • My #1 recommendation is Swiss Meringue Buttercream. It does take more effort than American Buttercream but the effort is worth it!
  • American Buttercream goes great with these cupcakes!
  • Chocolate lovers will love these topped with silky smooth chocolate cream cheese frosting.

The Best Vanilla Cupcakes

Sarah Ochoa
Everyone loves cupcakes! These are so light, fluffy, and they are melt-in-your-mouth good. These are the best vanilla cupcakes and the only cupcake recipe you will need. I love these cupcakes with Swiss Meringue Buttercream frosting!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 185 kcal


  • 1 Stand mixer
  • 1 Cupcake/muffin pan
  • 12 Cupcake liners


  • 1 1/4 cups All-purpose flour
  • 1 1/4 tsp Baking powder
  • 1/2 tsp Salt
  • 1/2 cup Unsalted butter softened
  • 3/4 cup Caster sugar
  • 2 Large eggs room temperature
  • 2 tsp Pure vanilla extract
  • 1/2 cup Bulgarian buttermilk room temperature


  • Preheat oven to 350F.
  • Line a cupcake/muffin pan with the cupcake liners.
  • Whisk together the flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer, beat the butter and sugar on medium-high speed for 5 minutes. Scrape down the bowl, as needed.
  • Add in the eggs, one at a time. Beat the mixture well after each egg is added in. Then scrape the sides of the bowl.
  • Add in the vanilla extract and beat well to combine.
  • Reduce the mixer speed to medium. Add in half of the flour mixture to the bowl and mix just until combined. Then add in half of the buttermilk, again mix just until combined. Repeat this process with the remaining flour mixture and buttermilk. Scrape the sides of the bowl, as needed. Mix until just combined and smooth.
  • Fill each cupcake liner 2/3 of the way full with batter.
  • Bake at 350F for 20-22 minutes or until a toothpick inserted in the center comes out clean.
  • Allow cupcakes to cool for several minutes in the pan. Then remove the cupcakes from the pan and allow to cool to room temperature before frosting.



Here are some helpful notes:
  • To get the best texture make sure that the butter, eggs, and buttermilk are room temperature.
  • Don’t try to add in all of your flour or buttermilk at once! Doing so could lead to the batter separating. It is important to alternate adding in the flour and buttermilk for the best results.
  • It can be hard to measure how much batter goes into each cupcake liner. This recipe will give you exactly 12 cupcakes if you fill each one 2/3 of the way full. If you overfill them you will get rounded muffin tops instead of the flatter top you want with cupcakes.
Some possible substitutions:
  • Caster sugar is used often in baking because it is finer than granulated sugar. This finer sugar dissolves more easily. If you don’t have any caster sugar you can either use the same amount of granulated sugar or make your own! All you need to do is add some granulated sugar to a blender and pulsate it several times. Remember that you want the sugar to be finer than granulated but not powdered.
  • Bulgarian buttermilk definitely takes baked goods to the next level. It is more tart and thicker than regular buttermilk. While Bulgarian buttermilk is recommended, you can use regular buttermilk if that is what you have.
  • What if you don’t have any buttermilk? You can make your own! Simply combine 1 cup of regular milk and 1 Tbsp of either fresh lemon juice or white vinegar. Allow the mixture to sit for a few minutes before using. For this cupcake recipe you will only need 1/2 a cup of buttermilk, not the entire cup this substitution yields.
Keyword Vanilla Cupcakes

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