Perfect Vanilla Cupcakes Recipe

Simply the BEST vanilla cupcake recipe!

This week I’ve made 6 batches of vanilla cupcakes and a vanilla cake.  I feel like my oven has been on for 42 hours straight!  =)  What are all these cupcakes for, you might ask.  Well, for me… and for science, and for you too.  Confused yet?   I’ll explain…

  I have been on a search for a perfect vanilla cupcake recipe for several years.  I have tried Martha’s, Magnolia’s, Billy’s and Amy Sedaris’.  I’ve read the Cake Bible from cover to cover (really!).  I’ve googled until I can’t google anymore!  Some of the recipes were good, just not perfect.  I’ve considered just giving up… maybe my expectations were to high.  I wanted a vanilla cupcake recipe that was as light and fluffy as a box mix, but without all the funny chemicals.  I wanted a cupcake that was flavorful and moist.  And I wanted it to be almost as easy to make from scratch as from a box.

This week, I wasn’t going to stop until I found what I was looking for.  So I baked and baked… then went to the store for more butter and sugar, and baked some more!  I tried recipes with butter, oil, or some of both… recipes with milk, buttermilk, or sour cream… 1 egg, 2 eggs, 5 eggs… baking powder, baking soda… bake at 350*, bake at 325*…

I made cupcakes that were lopsided, over-flowing, over-baked, and just plain ugly…

And then I made these…

They looked beautiful and tasted perfect, so I double checked all my notes to make sure I could remember what I put in them… then I made another batch to make sure it was THE ONE.

They were just as perfect!!  I think I heard angels singing….

Simply the BEST vanilla cupcake recipe!

I am SO happy to share the results of my many experiments.  I am perfectly happy with these cupcakes and look forward to making them again and again.  Now certainly, peoples tastes and preferences vary greatly.  I love these, my husband (my #1 taste tester) loves them, and I hope many of you will too.  As with any recipe, it is very important to use the best quality ingredients you can.  You will notice the recipe calls for cake flour, which is a bit more expensive than all-purpose flour, but I have found it is essential to produce the light and fluffy texture I was looking for.  Also, the recipe uses oil instead of butter.  I realized most cupcake recipes (from scratch) call for butter, and yet box mixes (which have the texture I was looking for) are baked using oil.  I was concerned that using only oil would leave the cupcakes without adequate flavor, but I found that with good quality vanilla, these cupcakes are delicious and flavorful.

Perfect Vanilla Cupcakes

Recipe by Glorious Treats

Yields- 15-16 cupcakes

1 1/4 cups cake flour

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

3/4 cup sugar

1 1/2 teaspoons pure vanilla extract

1/2 cup oil (vegetable, canola or extra light olive oil)

1/2 cup buttermilk

(or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)

Directions-

* Preheat oven to 350*F.

* In a medium bowl, add cake flour, baking powder, baking soda and salt.  Stir together with whisk, and set aside.

* In the bowl of an electric mixer, add eggs and beat 10-20 seconds.  Add sugar and continue to beat on medium speed about 30 seconds.  Add vanilla and oil, beat.

* Reduce mixer speed to low and slowly add about half of the flour mixture.  Add half of the milk, then the rest of the flour and the rest of the milk.  Beat until just combined.  Scrap down the side of the bowl.

* The batter will be thin.   Pour batter into a muffin pan prepared with paper liners.  Fill liners about 2/3 full.

* Bake cupcakes in pre-heated oven for 12-14 minutes.

* Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.

* Frost as desired when fully cool.  I love to use my favorite Vanilla Cream Cheese Frosting recipe.

* Feel free to use this recipe for a cake as well.  The recipe above will work for a 6″ cake.  Double the recipe for an 8″ or 9″ cake.

* A note about Cake Flour-  Cake Flour has a lower protein content than traditional all-purpose flour, which results in a more tender, delicate crumb in the finished product.  If you can not find or access cake flour, feel free to substitute as necessary, but your results will vary from the original recipe.

Prop notes-

Brown cupcake liners from Simply Caked.  The pretty purple cupcake liners are from Confectionery House.  The pearlized sprinkles are from Sweet Baking Supply.  Cupcake stands available at Farmhouse Wares.

1,098 comments

  1. Can coconut oil but used without effecting the texture or taste too much?

  2. The recipe that you’ve posted here, is the EXACT same recipe that was posted way back in 2012 on a blog called Natashaskitchen. Even the steps are the same with almost none to tiniest of variations, which would make no difference anyway. I have a hard time believing that you did not just use the original recipe posted on her blog….

    • I am SO sorry that I failed to read that it was your recipe that was used in that other blog! I just reread the recipe and found your blog credited there! I am so embarrassed right now! I made these as a test batch and truly love them.

    • Congratulation, you played yourself. This not only was posted in 2011, but Natasha even said in her post that the original recipe was from Glorious Treats. I hope you’re ashamed of yourself. Accusing someone like this without checking your facts. 

    • Yes, you are correct, this exact recipe is posted on Natasha’s Kitchen, please feel free to mention to her that she could make it quite a bit more clear on her blog that the recipe is mine.

  3. The thing that made me try this recipe before all others was the photo of all the trials. Seriously?! THANK YOU for putting time into finding this. I have tested so many recipes for various reasons, and I know it isn’t easy. Baking supplies aren’t cheap, so with baking I rarely experiment much. 
    THESE ARE FANTASTIC. I changed nothing! I think they also make a great base for flavored or injected cupcakes, but haven’t tried yet. I have pared these with the frosting recipe below and they were a huge hit! 
    Thank you again!
    http://www.aprettylifeinthesuburbs.com/marshmallow-vanilla-buttercream-frosting/

  4. Hi Glory! I made these last night and they were absolutely perfect. I always cringed when someone would request vanilla cupcakes because I had yet to find a vanilla recipe that I was confident using – they just never seemed to live up to that ” cake mix” taste and texture. Such a relief to have found this recipe!
    My question is: Is this considered to be a good “base recipe” that could be made into several other flavors? Eg. Used to create citrus cupcakes? Fruity cupcakes? Egg nog cupcakes? Spiced cupcakes? Etc. Or do you normally rely on different recipes all together and use this one simply for vanilla cupcakes?

    Thanks!
    Emily

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