Go Back
+ servings
Vanilla cupcakes
Print Recipe
5 from 2 votes

Vanilla Cupcakes

These vanilla cupcakes are light and fluffy and wonderfully moist. They are also SO easy to make and will soon be your new favorite cupcake!
Prep Time15 mins
Cook Time20 mins
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 12
Calories: 203kcal
Author: Alison Hope


For The Frosting:


  • Preheat the oven to 350°F (180°C). Line a cupcake tray with cupcake liners and set aside.
  • Sift the all purpose flour into a mixing bowl and add the sugar, baking soda and salt. Mix together.
  • Prepare the homemade buttermilk by adding 1 tablespoon of lemon juice to a measuring jug and then adding milk (room temperature) up to the ¾ cup (180ml) line. Let it sit for a minute or two to curdle.
  • Add the buttermilk, oil, egg and vanilla extract and mix into a batter.
  • Divide the batter evenly between the cupcake liners.
  • Bake for 20 minutes or until a toothpick inserted into one of the cupcakes comes out clean.
  • Transfer to a wire cooling rack to cool completely before frosting and when completely cool, frost with vanilla buttercream frosting.



  1. Measure the flour correctly using the spoon and level method (spoon the flour into a measuring cup and then level it off with a knife. Don't scoop it or pack it into the cup) or by weighing it on a food scale. 
  2. You can use homemade buttermilk OR if you happen to have buttermilk on hand then you can use real buttermilk. 
  3. You can use any vegetable oil that you like. 
  4. Nutritional information is for the cupcakes only and does not include the frosting. Nutritional information for the vanilla buttercream frosting can be found on that separate recipe. 


Serving: 1Cupcake | Calories: 203kcal | Carbohydrates: 31g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 210mg | Potassium: 46mg | Fiber: 1g | Sugar: 18g | Vitamin A: 47IU | Calcium: 22mg | Iron: 1mg