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Vanilla Cupcake Recipe for Every Occasion

Baking a batch of cupcakes feels like giving yourself permission to enjoy the little things. When I pull these vanilla cupcakes out of the oven, the smell takes me back to childhood birthdays and kitchen counters dusted with flour. A simple recipe like this brings comfort in a way few desserts can. The batter is straightforward, yet what you end up with are soft, golden cakes that beg for a swirl of frosting. I like to think of this vanilla cupcake recipe as the kind of treat that works for almost any moment. Whether you’re surprising a friend, hosting a party, or just craving something sweet on a Tuesday night, these cupcakes hit the spot. They’re easy vanilla cupcakes, but the flavor makes people think you spent hours fussing. And let’s be honest, we all love a recipe that doesn’t demand perfection. This one forgives a little overmixing, bakes up evenly, and lets you get creative with toppings. From sprinkles to a single candle, these quick cupcake recipe ideas make every bite feel a little special. Honestly, even if you’re making a single cupcake recipe for yourself, you’ll be glad you tried it.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keywords: Cupcake Recipes, Easy vanilla cupcakes, Perfect cupcake recipe, quick cupcake recipe, single cupcake recipe, Vanilla Cupcake Recipe, vanilla cupcakes recipe
Servings: 12 cupcakes
Author: Elena

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, beat the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each. Stir in the vanilla.
  5. Gradually add the dry ingredients, alternating with milk, beginning and ending with the dry mixture.
  6. Divide the batter evenly among the liners, filling each about two-thirds full.
  7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely before frosting.