Treat yourself to homemade cupcakes for your next dessert gathering, featuring fluffy vanilla batter made with buttermilk and softened butter. The secret lies in creaming the butter and sugar until light and airy, then gently folding in the dry ingredients. Ready in just 35 minutes, these tender treats are ideal for birthday parties, bake sales, or just a sweet moment with coffee. Is a cupcake better with oil or butter? I’ve always preferred butter for its rich flavor, but let’s get you started with these baking confections.
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Table of Contents
Ingredients for Cupcakes
For the cupcakes
- All-purpose flour – This is the base of the recipe, so make sure it’s measured properly.
- Baking powder – Essential for that perfect rise.
- Baking soda – Just a pinch helps keep things light and fluffy.
- Salt – A little goes a long way to balance the sweetness.
- Unsalted butter – Softened is key for a smooth batter; salted butter can work in a pinch.
- Granulated sugar – Provides the right amount of sweetness and texture.
- Eggs – Room temperature eggs mix better into the batter.
- Vanilla extract – Pure vanilla adds the best flavor; imitation is fine if that’s what you have.
- Buttermilk – Room temperature ensures even mixing and a tender crumb.
Cook Time for Easy Cupcakes
Before we dive into the steps, let me share how quickly these birthday cupcakes come together. I love a recipe that respects my time, especially on busy weeknights.
| Step | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Total Time | 35 minutes |
You’ll have these easy cupcakes ready to enjoy in no time. If you’re looking for other quick treats, check out my collection of healthy no-bake desserts for more inspiration.
How to Make Vanilla Cupcakes
I remember learning this cupcake recipe from my grandmother, who always believed the secret to good cupcakes was patience and a gentle hand. Let’s walk through it together.
Step 1: Prep Your Pan and Oven
Preheat the oven to 350°F and line a 12-cup muffin tin with paper cupcake liners.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt until evenly combined.
Step 3: Cream Butter and Sugar
In a large bowl, use an electric mixer on medium speed to beat 1/2 cup softened unsalted butter and 1 cup granulated sugar together until the mixture is light, fluffy, and pale in color, about 2–3 minutes.
Step 4: Add Eggs and Vanilla
Add 2 large eggs to the butter mixture one at a time, beating well after each addition. Then, mix in 1 teaspoon vanilla extract until fully incorporated. This whisked egg batter for baking creates that beautiful, airy structure.
Step 5: Alternate Wet and Dry
Gradually add the dry ingredients and 1/2 cup buttermilk to the wet ingredients, alternating between the two and mixing on low speed after each addition. Mix until just combined, being careful not to overmix.
Step 6: Fill and Bake
Use a spoon or ice cream scoop to divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Step 7: Bake and Cool
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Pro Tips & Tasty Tweaks
Over the years, I’ve picked up a few tricks to make these cupcakes truly special. Here are my favorite ways to add a personal touch to this baking buttermilk cupcakes recipe.
- Flavor Swap: Try swapping the vanilla for almond or lemon extract. It’s a simple change that makes these feel like a whole new dessert.
- Diet Tweak: For a lighter version, you can replace half the butter with applesauce. It keeps them moist while cutting back on fat. You might also enjoy my cottage cheese banana bread for another healthy baking idea.
- Texture Fix: Always ensure your ingredients are at room temperature. Cold buttermilk or eggs can cause the batter to seize up and result in denser cupcakes.
- Storage Tip: Keep your unfrosted cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, freeze them! And if you’re making these for a holiday, my guide to healthy Thanksgiving desserts has more great keep-fresh tips.
Cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup buttermilk
Equipment
- oven
- electric mixer
- muffin tin
Method
- Preheat the oven to 350°F and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition, then mix in the vanilla extract.
- Gradually add the dry ingredients and buttermilk to the wet ingredients, alternating between the two and mixing on low speed until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
While I believe a little indulgence is good for the soul, it’s nice to know what you’re enjoying. These tender cupcakes provide a moment of pure joy, and with a few smart choices, you can feel good about them too. I’ve always felt that homemade baked goods are a step above store-bought because you control the ingredients.
| Nutrient | Per Cupcake (Approx.) |
|---|---|
| Calories | 180 |
| Fat | 7g |
| Carbohydrates | 27g |
| Protein | 3g |
The buttermilk in this cupcake recipe adds a bit of calcium and protein, which is a lovely bonus. For more nutritious baking ideas, my collection of healthy baking recipes is full of inspiration. If you’re curious about the foundations of this classic treat, you can read about the history of cupcakes to see how far our beloved dessert has come. And for another protein-packed option, my strawberry protein muffins are a fantastic choice for a satisfying snack.
A Lighter Version of Easy Cupcakes
I know many of you are looking for ways to enjoy treats a little more mindfully, and I’ve spent plenty of afternoons testing tweaks to this classic. Creating a lighter version of these easy cupcakes is simpler than you might think, and they still taste wonderfully satisfying.
One of my favorite swaps is using half whole wheat pastry flour and half all-purpose flour for a fiber boost. You can also replace half the butter with unsweetened applesauce or mashed ripe banana to keep these homemade moist baking confections tender without all the fat. For the sugar, I sometimes use a blend of coconut sugar and a touch of honey, which adds a lovely depth of flavor. If you love this approach, you’ll find more ideas in my guide to healthy muffin recipes. And for a truly decadent yet lighter frosting option, my cottage cheese strawberry mousse can be whipped up into a lovely topping.
Thoughtful Tips for Special Diets
I’ve had many readers write in asking how to adapt my recipes for their dietary needs, and it always reminds me of my Aunt Marie, who had to watch her sugar intake but never wanted to miss out on family dessert time. I’m happy to share a few gentle tweaks I’ve gathered over the years.
For a more sugar conscious version of these cupcakes, you can successfully replace the granulated sugar with a natural sweetener like stevia or monk fruit blend made for baking. I find that using xylitol also works well for a lower glycemic option, but be sure to check the conversion ratios on the package. Another simple tip is to simply make mini cupcakes—smaller portions are naturally more glucose-friendly. Remember, it’s all about finding what works for you and your body so you can still enjoy life’s sweet moments.
How to Serve Cupcakes
One of my fondest memories is from my daughter’s fifth birthday party. I had spent the morning baking these very vanilla cupcakes, and as I was placing them on a three-tier stand, she peeked into the kitchen. Her eyes widened at the sight of those fluffy buttercream frosted treats, and she whispered, “Mama, it’s like a cupcake castle!” That’s the magic of presentation—it turns simple desserts into cherished moments.
I love serving these cupcakes slightly warm for that bakery-fresh feel. A classic pairing is a cold glass of milk or a hot cup of coffee, which cuts through the sweetness perfectly. For a festive touch, arrange them on a pretty plate lined with doilies or on a rustic wooden board. If you’re hosting a larger gathering, my healthy Valentine’s Day desserts recipes offer more ideas for creating a beautiful spread. And for another party favorite, these peanut butter cookies are always a hit alongside a cupcake platter.
Mistakes to Avoid
We’ve all had baking mishaps – I’ll never forget the time I accidentally used salt instead of sugar for my nephew’s birthday cupcakes. The look on his face was priceless! Learning from mistakes is just part of the journey to perfect cupcakes.
Over-mixing your batter is probably the most common error. When you work the flour too much, you develop gluten that makes cupcakes tough rather than tender. Mix just until the ingredients come together for the lightest texture.
Another mistake is overfilling the liners. That tempting extra spoonful will cause your homemade moist baking confections to spill over and create messy tops. Fill them only two-thirds full for perfect domes.
Don’t open the oven door too early! The sudden temperature drop can cause your whisked egg batter for baking to collapse. Trust the process and use the oven light to check progress instead.
For more guidance on perfecting your technique, I recommend checking out these Basic Cupcake Baking Techniques from the experts. And if you’re looking for another forgiving recipe to practice with, my cottage cheese banana bread is wonderfully flexible.
How to Store Cupcakes
My grandmother always said properly stored baked goods show you care about your creations. She’d wrap each of her famous fluffy buttercream frosted treats in wax paper before placing them in her antique tin, saying it kept the memories fresh along with the cake.
For short-term storage, keep your cupcakes in an airtight container at room temperature for up to 3 days. If you’ve frosted them with buttercream, they’ll stay perfect right on the counter.
For longer storage, you can freeze unfrosted cupcakes for up to 3 months. Wrap them individually in plastic wrap, then place in a freezer bag. Thaw at room temperature when you’re ready to enjoy.
If you need ideas for treats that keep even longer, browse my collection of healthy no-bake desserts. And for another freezable favorite, these small batch oatmeal chocolate chip cookies are perfect for when you just want a few sweet treats on hand.
Try This Cupcakes Yourself
There’s something magical about pulling a batch of golden cupcakes from your own oven. I still get that same thrill I felt as a child watching my mother bake – the anticipation, the wonderful aroma, the pride of creating something beautiful to share.
These easy cupcakes are your blank canvas for creativity. Dress them up for celebrations, keep them simple for weeknight treats, or adapt them to fit your dietary needs. However you make them, you’re creating memories along with dessert.
I’d love to hear about your baking adventures! Share your creations and variations – whether you’re making classic vanilla cupcakes for a birthday or experimenting with new flavors. Every batch tells a story.
If you enjoy these, you might also love my pumpkin cupcakes for autumn gatherings or these pumpkin muffins for everyday enjoyment. For special occasions, my healthy Thanksgiving desserts collection has plenty of inspiration, and if you’re looking for protein-packed options, check out these high protein desserts. For another classic treat, these oatmeal cookies are always a crowd-pleaser.
Frequently Asked Questions
What is the secret to good cupcakes?
The real secret is using quality ingredients and not overmixing the batter. Room temperature ingredients blend better, and mixing just until combined keeps cupcakes light and tender. Proper measuring and oven temperature also make a huge difference in your final baked vanilla buttermilk dessert.
How much to charge for 12 cupcakes?
This varies by location and complexity, but generally $20-$40 for a dozen homemade cupcakes is reasonable. Fancy decorations or specialty ingredients can command higher prices. Remember to factor in your time, ingredients, and packaging costs when setting your price.
What’s the most popular cupcake?
Classic vanilla with vanilla buttercream remains the most popular choice for birthday cupcakes and celebrations. Chocolate cupcakes run a close second, especially when paired with cream cheese or chocolate frosting. Red velvet cupcakes have also gained tremendous popularity in recent years.
Is cupcake better with oil or butter?
Butter adds wonderful flavor while oil creates exceptionally moist cupcakes. For the best of both worlds, I often use a combination. If you want rich flavor, go with butter. For ultimate moisture, especially in chocolate cupcakes, oil works beautifully. My chocolate buttercream frosting recipe works perfectly with either base.
More Sweet Treats You’ll Love
If you enjoyed making these cupcakes, you might want to try these other beloved recipes from my kitchen. Each one holds a special place in my heart and recipe box.
Healthy Muffin Recipes – Wholesome breakfast options that feel like a treat but nourish your body.
Strawberry Protein Muffins – Perfect post-workout snacks bursting with fresh berry flavor.
Peanut Butter Cookies – Classic cookies with that perfect chewy texture everyone remembers.
Cottage Cheese Strawberry Mousse – Light, airy dessert that’s surprisingly protein-packed.
Healthy Baking Recipes – Collection of better-for-you treats that don’t sacrifice flavor.
Valentine’s Day Desserts – Romantic sweets that are as beautiful as they are delicious.
