Classic vanilla cupcakes have a way of showing up at the most ordinary moments and quietly turning them into something special. School bake sales, birthday tables, last-minute celebrations, or just a calm afternoon when you want something sweet without overthinking it. This recipe has lived through all of that with me, and it never feels tired.
I come back to these cupcakes again and again because they are dependable in the best way. Soft crumb, gentle vanilla flavor, and a buttercream that behaves nicely even when the kitchen feels a little chaotic. They are quick, forgiving, and happy to be dressed up or left simple.
There is something comforting about a recipe you don’t need to babysit. Once you’ve made these a few times, your hands almost move on their own. That kind of confidence in the kitchen is worth holding onto, especially on busy days.
These cupcakes are also perfect for baking with kids. The steps are straightforward, the batter is friendly, and there’s plenty of room for sprinkles and creativity at the end. Messy hands are welcome here, and honestly, encouraged.
Vanilla sometimes gets labeled as boring, which feels unfair. When done right, vanilla is warm, balanced, and familiar in a way that feels like home. These cupcakes prove that simple doesn’t mean plain.
Ingredients Needed for the Recipe
- Butter – Forms the base of the cupcake and gives a soft, rich texture.
- Caster sugar – Sweetens the batter and helps create a light, fluffy crumb.
- Vanilla – Brings that classic flavor that carries the whole cupcake.
- Eggs – Bind everything together and add structure.
- Oil – Keeps the cupcakes moist even after they cool.
- Milk – Softens the batter and balances the richness.
- Plain flour – Gives the cupcakes their shape and body.
- Baking powder – Helps the cupcakes rise evenly.
- Icing sugar – Creates a smooth, sweet buttercream.
- Sprinkles – Optional, but they add joy, which counts.
Each ingredient plays a quiet role, nothing flashy, nothing extra. That balance is what makes this recipe so reliable. When everything works together, you don’t need complicated techniques or unusual additions.
How to make Classic Vanilla Cupcakes?
Step 1 – Prepare the oven and tray
Start by preheating the oven to 170°C on fan bake. Line a 12-cup muffin tin with cupcake cases so everything is ready when the batter is done. This small step saves stress later.
Having the tray prepared means you won’t rush while the batter waits. Baking is calmer when you move in the right order.
Step 2 – Cream the butter and sugar
Cream the softened butter, caster sugar, and vanilla together until pale and fluffy. Take your time here because this step sets the texture for the entire cupcake.
Well-creamed butter traps air, which gives you a lighter crumb. If it looks soft and almost whipped, you’re on the right track.
Step 3 – Add the eggs
Add the eggs one at a time, beating well after each addition. This helps the mixture stay smooth and prevents it from splitting.
If the batter looks slightly curdled, don’t panic. It usually comes back together once the flour is added.
Step 4 – Add milk and dry ingredients
Pour in half of the milk and mix gently. Sift in the flour and baking powder, then fold everything together until just combined.
Gentle folding keeps the cupcakes soft. Overmixing here can make them dense, and nobody wants that.
Step 5 – Finish the batter
Add the oil and remaining milk, folding slowly until the batter is smooth. Stop as soon as everything is combined.
The batter should be thick but spoonable, with no dry pockets hiding at the bottom.
Step 6 – Fill and bake
Divide the mixture evenly between the cupcake cases. Bake for 15 to 18 minutes, until lightly golden and cooked through.
Let them cool in the tin briefly, then move them to a rack. Cooling fully matters before icing.
Step 7 – Make the buttercream
Whip the softened butter for about two minutes until pale and creamy. Add the icing sugar, milk, and vanilla, then whip again until fluffy.
Scrape down the sides as needed. A smooth buttercream is worth the extra few seconds.
Step 8 – Decorate
Spread or pipe the icing over the cooled cupcakes. Finish with sprinkles, or keep them simple if that’s more your style.
This is the fun part, and there’s no wrong way to do it.
Serving Ideas
These cupcakes fit into just about any setting without feeling out of place. Serve them plain for afternoon tea, or pile them high with icing for parties where nothing subtle is expected.
For birthdays, I like adding colored icing to match the theme. A few drops of food coloring change the mood completely without changing the flavor.
You can also dress them up with fresh berries or a small chocolate decoration. They stay classic while feeling just a bit special.
Tips
- Cream the butter properly before adding eggs for the best texture.
- Use room temperature ingredients so the batter mixes smoothly.
- Stop mixing as soon as the batter comes together.
- Let cupcakes cool completely before icing.
- Add food coloring slowly to control the shade.
Storage and Make-Ahead Notes
These cupcakes store well at room temperature in an airtight container for up to three days. They stay soft and moist without needing refrigeration.
If you want to freeze them, do it once they’ve cooled completely. Store unfrosted cupcakes in a sealed container for up to two months.
Buttercream can be made ahead and kept chilled. Let it soften and re-whip briefly before using.
Having pieces ready ahead of time makes busy weeks easier. A small bit of planning goes a long way here.
Classic vanilla cupcakes aren’t flashy, but they’re dependable, comforting, and always welcome. This recipe has earned its place in my kitchen, and once you try it, it might earn one in yours too.
Sometimes the best recipes are the ones you don’t have to think about. You just bake them, share them, and watch them disappear.
Classic Vanilla Cupcakes Recipe
Description
From cupcake days at school to birthday parties and other celebrations—this recipe for Classic Vanilla Cupcakes is an absolute winner. They are easy to prepare, quick to bake, and super delicious. Decorate them however you like or get the kids to help out!
ingredients
Cupcakes
Buttercream Icing
Instructions
-
Prepare oven and tin
Preheat the oven to 170°C fan bake. Line a 12-cup muffin tin with cupcake cases. -
Make cupcake batter
Cream together the butter, sugar, and vanilla until light and fluffy. Add the eggs one at a time, beating well after each addition. -
Combine wet and dry ingredients
Add half of the milk and mix to combine. Sift in the flour and baking powder and fold everything together. -
Finish batter
Add the oil and remaining milk, then gently fold everything together until just combined. -
Fill and bake
Distribute the mixture evenly between the 12 cupcake cases. Bake for 15–18 minutes until the cupcakes are just starting to colour on top and are cooked through (a skewer inserted should come out clean). -
Cool cupcakes
Once cooked, remove from the oven and allow to cool completely before icing. -
Make buttercream icing
Whip the softened butter for 2 minutes until pale. Add the icing sugar, milk, and vanilla essence. Whip on high speed until light and fluffy, scraping down the sides as needed. -
Decorate
Spread or pipe the icing over the cooled cupcakes, then add sprinkles. Optional: add a few drops of food colouring to the icing for coloured frosting.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 10gg16%
- Saturated Fat 6gg30%
- Trans Fat 0gg
- Cholesterol 45mgmg15%
- Sodium 120mgmg5%
- Potassium 60mgmg2%
- Total Carbohydrate 30gg10%
- Dietary Fiber 0gg0%
- Sugars 22gg
- Protein 2gg4%
- Calcium 40 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Creaming tip: It is essential to cream the butter well before adding the eggs to ensure a light and fluffy texture.
- Colourful icing: Add a few drops of food colouring if you want coloured icing.
- Icing alternatives: You don't have to use buttercream—try a simple glaze or whipped cream instead.
