prep time: 15 min | bake time: 15 min | total time: 30 min
What are birthday parties without cupcakes? I don’t want to find out! These Moist Vanilla Cupcakes are the perfect canvas for any celebratory occasion. You can dress them up to fit a theme, you can keep them simple and elegant or you can add food dye, nuts, or sprinkles to jazz them up – the options are truly endless. With so many vanilla cupcake recipes out there on the internet it can be difficult to know what ones you really want and sometimes (just sometimes) it’s easier to resort to a store bought cake mix but what I want you to know is making them from scratch is 10x’s better! They are more moist, they are more customizable, and they are certainly more delicious.
These vanilla cupcakes are topped with a homemade vanilla buttercream frosting that delivers a bakery-style flavor, all without eggs! Perfectly suited for vegan and dairy-free diets, this delightful recipe guarantees a treat that kids will love, and adults will crave. Whether it’s a birthday, celebration, or just a sweet craving, these cupcakes are my go-to choice for any occasion. Enjoy their light, fluffy texture and rich vanilla taste that make them a crowd-pleaser every time!
When baking cupcakes, using cake flour is often better if you want a lighter, more tender texture. However, all-purpose flour will still give you delicious results. For this recipe, I have used a combination of all-purpose flour and cornstarch to mimic the properties of cake flour. If you wish to use pre-made cake flour, then you can substitute the quantity of all-purpose flour and cornstarch from my cupcake recipe with cake flour. Cake flour is a finely milled flour with a low protein content, ideal for light and tender baked goods.
Start by combining milk, vinegar, and yogurt in a bowl to create a buttermilk-like base. This step helps ensure a soft and moist crumb for the cupcakes. Next, add sugar, vegetable oil, and vanilla extract to the mixture, whisking until the sugar dissolves and the ingredients are well blended into a smooth, creamy consistency.
In a separate bowl, sift together the dry ingredients: all-purpose flour, cornstarch, baking powder, baking soda, and salt. Sifting ensures there are no lumps and helps aerate the flour for a lighter batter. Gradually fold the dry mixture into the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can result in dense cupcakes.
Line your cupcake pan with cupcake liners and fill each liner about 3/4 full with the batter. This ensures even rising without overflowing. Bake the cupcakes in a preheated oven at 350°F (175°C) for 13–15 minutes, or until the tops are firm to the touch and a toothpick inserted into the center comes out clean.
Once baked, allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This step is crucial for maintaining their structure and preventing the frosting from melting when applied. Once cooled, they’re ready to be frosted and decorated as you like!
A classic buttercream, cream cheese frosting, or whipped cream pairs wonderfully with these vanilla cupcakes. You can also add food coloring or flavorings to customize the frosting to your taste. The classic choice is a vanilla buttercream frosting, made with soft butter, powdered sugar, vanilla extract, and a splash of cream. If you want a tangy twist, opt for a cream cheese frosting, which pairs beautifully with the sweet vanilla flavor. Either way, these frostings are easy to pipe and make your cupcakes look bakery-ready!
Store your frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate them for up to 5 days. For the best texture and flavor, allow refrigerated cupcakes to come to room temperature before serving.
Yes! Here’s how to freeze your vanilla cupcakes:
They are perfect for every occasion and likely the most beloved cupcake in a crowd! These vanilla cupcakes are irresistibly moist and fluffy, offering a rich, classic vanilla flavor that’s perfect for any occasion. Completely eggless and easily adaptable for vegan and dairy-free diets, they cater to a variety of dietary needs without sacrificing taste. Made with simple pantry staples and a quick, fuss-free process, these cupcakes are ideal for last-minute gatherings or spontaneous baking. Their light texture makes them perfect for decorating, and they’re always a crowd-pleaser, disappearing quickly at parties and celebrations!
No need! This recipe is already formulated to make perfect cupcakes without any eggs. You won’t need to add any egg replacements or additional ingredients.
These cupcakes are designed to be naturally moist, but you can make sure to measure your ingredients accurately and avoid overmixing the batter, which can lead to dryness. Also, don’t overbake – test with a toothpick to ensure they’re just done.
You can substitute whole wheat flour, but the cupcakes might turn out dense. If you want to keep them light and fluffy, try using half all-purpose flour and half whole wheat flour.
Absolutely! You can mix in a teaspoon of almond extract, coconut extract, or any other flavoring of your choice to change things up. You can also add lemon zest or vanilla bean for a richer flavor.
I have not tested this recipe in cake form so I can’t be sure if it will work. Let us know if you try. If you want to make a vanilla cake try this one and omit the caramel topping!
Avoid overmixing the batter, as it can make the cupcakes dense. Mix just until the dry ingredients are combined.
Yes, cake flour can be used for an even softer texture. Use slightly more (about 5%) than the all-purpose flour measurement.
Absolutely! Chocolate chips, sprinkles, or fruit make great additions to these cupcakes.
Beat the butter for 4–5 minutes before adding powdered sugar, and use room-temperature ingredients.
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7 Responses
Thank you for amazing recipe. I tried your red velvet cake recipe and it comes out amazing. I will definitely try this recipe. Can I add half oil and half butter in the recipe for extra richness?
Hi Deepika
Thank you for your feedback for the red velvet cake recipe. For vanilla cupcakes you can use half oil and half melted butter for extra richness.Let us know how they turn out. Happy Baking!
You are just amzing as your recipes
Love yaaa🫶🏻🫶🏻🫶🏻🫶🏻
Hi Pritee
Thank you so much. I am happy to know that you have been enjoying the recipes.
I really need to leave a comment. I found this baking genius on instagram and I just wanted to say a massive THANK YOU for making eggless baking an actual thing! Between you and two others, your recipes come out perfectly! So thank you once again for making vegan baking a thing and a very good thing at that!
Hi Nadina,
Thank you so much for your kind feedback! Yes, eggless baking is definitely a thing. I grew up in a vegetarian family, so it’s always been a part of my life. I’m really glad to hear that you’re enjoying my recipes. I always make sure to thoroughly test each one before sharing it on my socials.
Thanks again!
Boa noite!
Sou Brasileira! Estou adorando!!!♥️⚘