Classic Vanilla Cupcakes (From Scratch)

If you’re looking for a simple but delicious vanilla cupcake recipe, one that doesn’t require a box of cake mix, this is the perfect one for you! This yummy vanilla cake is easy to whip up and very adaptable! 

Why Bake Cupcakes from Scratch? 

Those who have followed me for a while probably know that I’m known for doctored cake mixes. But I’ve been on a quest lately to figure out some great “scratch” cake recipes. I decided to start with cupcakes, in part because they’re quick, and also because—if anything goes wrong—I haven’t wasted a ton of ingredients. (Hey, even after all this time, I still don’t trust my own abilities!) 

That’s where the idea for this recipe came from. White cake is my nemesis. Oh, I’ve baked a zillion wedding cakes. Birthday cakes. Anniversary cakes. I use my Most Delicious White Cake from a Box recipe for all of them. It's that good.

But, coming up with a really, really good white cake from scratch?

It’s harder than you think. 

• I’ve got an amazing homemade angel food cake. 
• I’ve got a fantastic homemade pound cake. 
• I’ve even got a simple white cake recipe on this blog already. But it’s still not quite as good as my doctored cake mix recipe. 

So, I decided to try again, this time with cupcakes. 

I’ll tell you more about the outcome in a bit. For now, let’s look at what you’ll need to bake these Classic Vanilla Cupcakes from Scratch!

Yield: 12 cupcakes
Prep time: 15 minutes
Bake time: 18–22 minutes

Vanilla Cupcake Ingredients

You will find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need to make these delicious cupcakes. You probably already have most of these ingredients in your kitchen, even now! 

• 1 ¼ cups (160g) all-purpose flour
• 1 ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 2 large eggs (room temp)
• ¾ cup (150g) granulated sugar
• ½ cup (120ml) vegetable oil (or melted butter if you prefer buttery flavor)
• 2 teaspoon vanilla extract
• ½ cup (120ml) buttermilk (or whole milk + 1 teaspoon vinegar/lemon juice)

How to Make Classic Vanilla Cupcakes from Scratch

These come together so quickly. You don’t even need a mixer! I just used a bowl and a whisk for mine. 

Preheat your oven to 350°F (175°C). 

Line a cupcake pan with paper liners. (Hint: I always use foil liners because they don’t bleed through.) 

Combine your flour, baking powder, baking soda, and salt in a medium bowl. Whisk together and set aside. 

In a separate bowl, beat the eggs and sugar until pale and slightly thickened. (This is an enjoyable process with a good whisk!) 

Slowly mix in the oil, then add vanilla extract, mixing well. 

If you don’t have buttermilk (I didn’t) you can merge your milk and vinegar (or lemon juice) now. 

Alternate adding the dry ingredients and buttermilk, beginning and ending with dry. Mix just until combined.

I like to use an ice cream scoop to fill my liners. It offers the perfect amount for my cupcake tins. 

Fill liners about ⅔ full.

Place in preheated oven and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. 

(Note: My boxed mix cupcakes are usually done at the 16-minute mark and I was fascinated by the fact that ‘real’ cupcakes take a bit longer.) 

Place the pan on a wire rack to cool. After about 5-10 minutes transfer the cupcakes directly to the rack to continue cooling. 

Hybrid Buttercream

I call this my “hybrid” buttercream because it’s a mergence of butter and shortening (with no cream cheese, which I usually add to most of my buttercreams). This one also has quite a bit of whipped cream in it, which the grandkids seem to love. 

• 2 sticks butter
• 1 cup shortening
• 5-6 cups powdered sugar
• Vanilla extract
• Whipping cream (to thin) 

Combine the butter and shortening. Beat until creamy, then add the vanilla. 

Slowly work in the powdered sugar until it thickens. 

Now add whipped cream, a tablespoon or two at a time, to make it light and fluffy (beating the whole time). 

That’s it! You should end up with a light, sweet buttercream. 

Place the buttercream in a piping bag with a Wilton 1M tip (or the tip of your choice). 

Pipe the swirls from the outside in, building up as you go. 

Sprinkle with sanding sugar or pearls (or both). 

Serve and enjoy! 

The cupcakes are shelf stable (room temperature) but if you add whipping cream to the frosting you will need to refrigerate these after a few hours. Sometimes (if I’m planning to keep them at room temperature) I’ll use water to thin the buttercream. Or, I’ll simply cut back on how much powdered sugar I add. 

What to Love About These Cupcakes

There are so many great things to love about this simple recipe, friends. Here are a few of my personal favorites:

• Soft, fluffy texture that melts in your mouth. (Perfection!)
• Simple ingredients you probably already have on hand. (Easy!)
• Delicate vanilla flavor that pairs with any frosting or filling. (You can also add a splash of almond, if you prefer that flavor profile!)
• Perfect for any occasion—from birthdays to bake sales. (Versatile!)
• A true blank canvas for sprinkles, fillings, or fruit toppings (Yup! Can't wait to doctor this one up!)

Variations You Might Try Later

I mentioned earlier that this is a versatile recipe, and it surely is! You can really use this as a base for any number of other flavors. Here are some suggestions: 

• Add mini chocolate chips to make a chocolate chip version.
• Fold in freeze-dried strawberry powder or lemon zest for fruit twists.
• Fill with jam or lemon curd for surprise centers.

I plan to spend the next week making a variety of homemade cupcake flavors, so look for more cupcake posts from me! Until then, here's a peek at some cupcake recipes you'll already find on this blog.

Other Cupcakes from Out of the Box Baking

3 Ingredient Pineapple Cupcakes: If you love a light pineapple cupcake but you’re in a hurry to make it, have I got a treat for you! This simple recipe has only three ingredients and comes together in literally minutes! 

Sparkling cranberry white chocolate cupcakes: Every now and again you come across a cupcake that makes you do a double-take, one so full of flavor and pizazz that you must make it. This is that cupcake! 

Easy Espresso Cupcakes: If you love a rich chocolate cupcake but you’re also a fan of coffee, this is the recipe for you! In this post I’m going to show you how to make the easiest espresso cupcakes ever. Best of all, they start with a box of cake mix! 

Pink Velvet Cupcakes: If you're looking for the perfect light, fluffy pink velvet cupcake recipe, you've landed in the right spot!

That’s it for this post, friends!

I hope you enjoyed this Classic Vanilla Cupcake recipe. 

If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you're at it, go ahead and pin some photos to your Pinterest boards!

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About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 170 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.