Simple Vanilla Cupcake

My Simple Vanilla Cupcake recipe is my go-to that I use all the time. It is basic but creates a gorgeous vanilla cupcake. With a few tweaks in flavor and size, you can make all kinds of plain, fancy, or dinner party-worthy creations; just let your imagination run wild. 

This cupcake recipe is hard to ruin, believe me, I have given it a go. And being uncomplicated it is easy to add a little cinnamon and a handful of grade carrot to produce a luscious carrot cupcake. Just top with a fantastic gooey cheesecake frosting and you are ready.

Everyone’s experiences with baking will vary, due to ingredients, air moisture, the temperature of the day, etc. Don’t get discouraged if this recipe gives a different result than expected, just have a play with the amounts and see what works best for you. If the mix is too dry you can add a little milk to thin it out. Enjoy.

Print

Simple Vanilla Cupcake Recipe

This is the cupcake recipe I use all the time. It is a basic but luscious vanilla cupcake and with a few tweaks in flavor and cake size, you can make all kinds of simple, elegant or spectacular occasion creations.

Prep Time30 minutes mins

Active Time45 minutes mins

Total Time1 hour hr 15 minutes mins

Course: Dessert

Cuisine: French

Keyword: Cupcakes, How to make cupcakes, Simple Cupcake Recipe

Yield: 12 Cupcakes

Author: Pearl Franks

Equipment

• 1 Stand Mixer
• 1 Cup Measures
• 1 Teaspoon Measures
• 1 Rubber Spatula
• 2 Mixing Bowls
• 1 Packet Cupcake Liners
• 1 12 x Cup Muffin pan
• 1 Ice Cream Scoop or a big spoon

Materials

For the Vanilla Cupcakes

• 2 room temp. eggs
• 1 cup plain cake flour
• 2/3 cup caster sugar
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon sea salt

Instructions

• Preheat oven to 200 c.
• Line cupcake pans with wrappers/patty pans.
• Mix sugar, butter, and vanilla until combined. Add eggs and mix through.
• Add the remaining ingredients and mix until just combined. Try not to over mix as this will give you rubbery cupcakes (they will still taste good).
• Fill each wrapper with 1 ice cream scoop or half full.
• Bake for 14 to 16 mins, or until slightly undercooked. This will give you a moist cupcake.
• Allow to cool for at least 2 hours before decorating or the icing will melt off (they will look interesting).

Notes

I have included in a separate recipe my simple cream cheese frosting recipe. It is for both vanilla and chocolate variations.

When baking the delightful simplicity of vanilla cupcakes, remember that each cupcake you bake is a blank canvas for your creativity. This recipe isn’t just about mixing flour, sugar, and eggs; it’s a gateway to creating moments of joy, sharing love, and sprinkling happiness in the most delicious way possible.

Whether you’re a seasoned baker or trying your hand at baking for the first time, let these cupcakes be a testament to the beauty of simplicity and the endless possibilities that lie in a single bite. So, go ahead, dress them up with your favorite frosting, sprinkle a little magic, and share them with the world. Because it’s not just about baking cupcakes—it’s about creating memories that last a lifetime, one sweet treat at a time.