Vanilla Cupcakes

Rated 4.3 out of 5
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Vanilla cupcakes are the perfect base for myriad fillings and frostings. For the richest, fullest flavor and fragrance, use pure vanilla extract. Or, better yet, if you are willing to splurge, add the seeds from a vanilla bean to the batter along with the extract.
Prep Time 25 minutes
Cook Time 18 minutes
Servings 24


  • 1 1/4 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 cup sugar
  • 6 Tbs. (3/4 stick) unsalted butter, at room temperature
  • 1 whole egg plus 1 egg white, at room temperature
  • 1 tsp. vanilla extract
  • 1/2 cup milk
  • Quick buttercream frosting
  • Nonpareils and colored sugars for garnish (optional)


Preheat an oven to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.

In a bowl, whisk together the flour, baking powder and salt. In a large bowl, using an electric mixer, beat together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to low and add the egg and egg white one at a time, beating well after each addition, then beat in the vanilla. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating until just combined; scrape down the sides of the bowl as needed. Increase the speed to medium-high and beat just until no traces of flour remain, about 30 seconds; do not overbeat.

Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until the cupcakes are lightly golden on top and a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely, about 1 hour.

Frost the cupcakes with the buttercream. (The frosted cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before finishing.) Garnish the cupcakes with nonpareils and colored sugars and serve. Makes 12 cupcakes.

Adapted from Cupcakes, by Shelly Kaldunski (Weldon Owen, 2008).
Rated 5 out of 5 by from Cupcakes If your cupcakes are too dry then your probably measuring wrong, and using too much flour. 1 cup of packed all-purpose flour (King Arthur) is equal to 1¼ cups of flour that have been measured correctly. If your packing the flour, DON'T. If you're scooping straight from the bag, STOP. Either use a digital scale and measure your flour by weight, or sift your flour and then spoon the flour into your measuring cup. 1¼ cups of flour doesn't necessarily equal 1¼ cups of flour. Only scoop straight from the bag, and or pack your cup of flour if a recipe specifically tells you to do so. By measuring incorrectly you could be adding a few tablespoons of flour too much, or in the case of this recipe, ¼ cup of flour too much. Adding too much flour is a sure bet that you'll end up with dry cupcakes, or whatever else your making.
Date published: 2017-04-22
Rated 1 out of 5 by from THESE SUCK These cupcakes sucked. I bake every week and always try a new recipe.
Date published: 2017-03-15
Rated 3 out of 5 by from Dry Cupcakes I tried this recipe three times. Each time the cupcakes ended up dry. I tasted the batter and needed to add more vanilla and salt because they were so bland. The recipe says that it makes 24 servings, but then only yields 12 cupcakes. Are people supposed to get half of a cupcake? The frosting recipe is enough for three to four batches of cupcakes. I would have thought that this recipe would have been tested better.
Date published: 2016-10-19
Rated 4 out of 5 by from Great flavor My family loves these cupcakes. They are moist and full of flavor. I use vanilla almond milk in place of the milk because of a dairy allergy my daughter has, I think this makes for a better vanilla flavor.
Date published: 2016-06-24
Rated 5 out of 5 by from Delicious and really awesome cupcakes This recipe is amazing. When I made them the first time the butter was weird but adding the flour mixture and milk really helped and they turned out great. They were the tiniest bit dry though. My second batch is in the oven right now. I think they will turn out great. They are fast and easy.
Date published: 2016-06-11
Rated 5 out of 5 by from Great for kids party!! I made this cupcakes for my son bday and his third grade class and bday party at home it was a hit not leftovers!! actually his teacher was asking for more...I also made the frosting recipe as well... a great success....
Date published: 2016-06-06
Rated 5 out of 5 by from A little too sweet I'm Asian, so maybe the sweetness of this recipe wasn't for me. I like it to be sweet like French style, which is not as much as sweet as American style. So maybe next time I would just add 1/2 cup of sugar instead 3/4 cup. I uses organic unbleached flour and organic unsalted butter as my healthy choice. Overall, the cupcakes came out moist and the texture was good, I like it even though I'm totally new to baking cakes.
Date published: 2016-03-28
Rated 5 out of 5 by from use my recipe adaptions!!! not sure why I decided to go all rogue on this recipe but I used 3 egg whites in place of the 1 whole, 1 white and half & half in place of the milk. I also decided to use the 6 tbsp it calls for, then after i added my egg whites, i melted 2 tbsp of butter and slowly incorporated that. AMAZING. you don't even need frosting!
Date published: 2016-03-12
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