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easy vanilla cupcakes on cake stand close up

Vanilla Cupcake Recipe

These vanilla cupcakes are incredibly tender, soft, and moist. It's hard to just eat one!
5 from 1 vote
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Prep Time: 10 minutes
Bake Time: 15 minutes
Total Time: 35 minutes
Servings: 12 cupcakes


  • 1 & 1/2 cups all-purpose flour
  • 1 teaspoon cornstarch
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 2/3 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 1 batch buttercream frosting (optional)


  • Preheat your oven to 350°F. Line a 12 count cupcake tin with paper liners, and set aside.
  • In a medium sized bowl, combine your flour, cornstarch, baking powder, and salt. Whisk to combine and set aside.
  • In a large bowl, cream together your butter and sugar, scraping down the bottom and sides of the bowl as needed. Beat the butter and sugar together until the sugar is dissolved and the mixture is light and creamy.
  • Add your eggs in one at a time, beating well after each addition. Add your vanilla, and mix to combine.
  • Add in half of your dry mix, and mix until incorporated. Whisk in your buttermilk, then add the remaining half of your dry ingredients. Whisk again until you no longer see any dry ingredients in the batter. Take care not to over mix! Some lumps are normal.
  • Portion out the batter into your cupcake tin, filling each cup around 2/3 full. Bake in the center of your preheated 350°F oven for 15 to 20 minutes, or until a skewer inserted into the center of a cupcake comes out clean.
  • Cool for about 10 minutes in the cupcake tin, then turn onto a wire rack to cool completely to room temperature before frosting and serving.



Storage instructions: These cupcakes keep for up to 3 days at room temperature or up to 1 week refrigerated (depending on the frosting, if using).
Freezing instructions: You can freeze these cupcakes if you'd like as well! I recommend freezing the cupcakes un-frosted, unless you have a frosting you use and know freezes well.
To freeze un-frosted cupcakes, place in a freezer bag. Push out as much air as possible, and seal. Keep frozen for up to 3 months. 
To freeze frosted cupcakes, arrange on a baking sheet and freeze for about 1 hour, or until solid. Transfer to a freezer bag and seal. Freeze for up to 3 months. This method helps make sure your frosting stays in tact. 
Defrosting instructions: If you froze your cupcakes without frosting, you can just defrost them in the plastic bag at room temperature for a few hours or overnight in the fridge. If your cupcakes are frosted, you should take them out of the plastic bag before defrosting to avoid having the frosting ruined by the plastic bag when it softens. Again, leave out at room temperature for a few hours or in the fridge overnight. 
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