As a baker, to make a name in the cupcake business,you need the best of cupcake recipes at your fingertips. Though this writing focuses on vanilla cupcake recipes, you may find some of these or one as the best cupcake recipe for your market segment or for certain occasions. Let’s have a look at these cupcake recipes.

Vanilla Cupcake Recipes
Vanilla Cupcake Recipes

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This vanilla cupcake recipe makes 12 cupcakes and within 35minutes. It’s absolutely home friendly, kids love it, and it is less stressful to make. The cupcakes made from this recipe are ideal for personal private home cakes as well as for kiddie parties or programs.


  • 2/3 cup of butter (softened)
  • ¾ cup of superfine sugar
  • 1½ cups of self-rising flour
  • 3 eggs
  • 1 teaspoon of vanilla extract


Preheat your oven to 350 degrees F and line a 12-cup muffin pan with paper liners.

Take a size able bowl, pour in butter and sugar, and mix with an electric mixer for about 5minutes. Stir in eggs, one by one, with each preceding one fully blended before the next. Then, add in vanilla and flour and stir to mix evenly.

Spoon batter into prepared muffin cups, slot into the preheated oven and bake for 18-20minutes. If they are needle-tested ready, cool over a wire rack for some minutes. Then, place into serving plates.


This one is also another very easy vanilla cupcake recipe. Under just 35 minutes, you can make 12 awesome cupcakes out of this vanilla cupcake recipe, and your little ones are definitely going to enjoy helping at the kitchen. Although very simple, it tastes as good as any well baked cake from any super recipe.


  • 1½ cups of all-purpose flour
  • 1½ teaspoons of baking powder
  • ¼ teaspoon of fine salt
  • 2 large eggs(at room temperature)
  • 2/3 cup of sugar
  • 1½ sticks of unsalted butter(melted)
  • 2 teaspoons of pure vanilla extract
  • ½ cup of milk


Preheat your oven to 350 degrees Fahrenheit and line your muffin pan (12 medium-size cups) with cupcake liners.

In a medium-size bowl, whisk your flour, salt and baking powder.

Take another medium-size bowl and beat in eggs and sugar for about 2minutes. While still beating, slowly add in your butter, and then vanilla.

Now, take the flour mixture and slowly mix half of it into the latter mixture. Add in your milk, and then mix in the remaining flour mixture. (Note: don’t over mix batter).

Spoon out the batter into the muffin cans and bake for 18-20minutes, until needle-tested ready.

Cool the cupcakes in a rack, while still in the pan, for about 10minutes before finally removing from pan and cooling completely.


Contrary to the scrumptiousness and elegance of these cupcakes, they are only powered by an easy vanilla cupcake recipe. Just a pre-notice; we’ve got honey in place of sugar in this vanilla cake recipe – You just can’t resist the fragrance from the strawberries; it’s so compelling. It’s one of the few vanilla cupcake recipes that will keep your neighbors door-stepping without invitation.It yields 8 cupcakes.


  • ½ cup of coconut flour
  • 1 tablespoon of arrowroot powder
  • ¼ teaspoon of sea salt
  • ½ teaspoon of baking soda
  • 4 large eggs
  • ½ cup of honey
  • 1 tablespoon of vanilla extract
  • ½ cup of finely chopped fresh strawberries


Preheat your oven to 350°F. Get 8 muffin cups lined with paper liners.

Pour coconut flour into a size able bowl and mix in the arrowroot powder, baking soda and salt.

Take another bowl (medium-size), crack the eggs into it and beat in with the vanilla extract and honey.  Using a handheld mixer, blend this mixture into the earlier mixture until combined. Afterwards, fold in your strawberries.

Spoon batter evenly into the muffin cups, slot into your oven and bake for 20 to 25 minutes.

If needle-tested ready, cool them in the pan for about half an hour or more.

You can serve, refrigerate or frost with a whipped cream frosting.


A mix of vanilla and chocolate, whether as a cream or for a cake, will always taste awesome. There are several chocolate in vanilla cupcake recipes out there. I chose to talk about this one because I’ve tried it and can testify of its simplicity and sumptuousness. It’s one of the simplest general cupcake recipes out there.


  • 125g of unsalted butter(softened)
  • 1 teaspoon of vanilla extract
  • ¾ cup of caster sugar
  • 3 eggs
  • 1/3 cup of milk
  • 1½ cups self-raising flour
  • 2 tablespoons of cocoa powder(sifted)
  • 80g of dark chocolate melts
  • Pink sprinklesfor toppings


Preheat your oven to 180°C and line a 12 cupcake pan with paper liners.

Toss butter, sugar, vanilla, milk, eggs and flour into a bowl and beat together with an electric mixer on a low speed. When almost combined, beat on a high speed till the mixture is light and fluffy.

Spoon out about 1½ tablespoons of the batter into the muffin cups.

Afterwards, stir in cocoa to the remainder of the batter until evenly combined. Then, scoop the enhanced batter evenly into the muffin cups. Swirl the mixtures together with a small cooking rod/skewer and then slot batter into the oven.

Bake for about 20-25 minutes and test for readiness. If ready, cool in pan for about 5 minutes before finally transferring to a cooling rack.

For toppings:

Microwave the chocolate melts for about a minute, eject from microwave and stir till smooth. Then, spread 2 teaspoons of the heated chocolate on each cupcake. Drizzle with the sprinkles and preserve at a normal room temperature until ready to serve. You can refrigerate later on.


This one is not among the very common cupcake recipes; you’re surely missing out on this one.

But if you have had a bite somewhere somehow, then you know exactly what I’m driving at. After my first try, it had turned into my best cupcake recipe for about a month. I think the mashed potatoes offer an extra weight and unique feel when in the mouth.


  • ¼ cup of unsalted butter (at room temperature)
  • ⅓ cupof sugar
  • 1 large egg (at room temperature)
  • 1 tspof vanilla extract
  • ¼ cup of packed, cool and unseasoned mashed potatoes
  • 3 Tbspof milk
  • ⅔ cupof all-purpose flour
  • 3 Tbspof Dutch process cocoa powder
  • ¾ tspof baking powder
  • 1 pinch of salt

For your Ganache Glaze

  • ½ cup of whipping cream
  • 1 Tbspof unsalted butter
  • 4 ozof dark chocolate(chopped)
  • Sprinkles (for garnish)
  • Candied ginger for (garnish)


Preheat your oven to 375ºF and line a 30 mini muffin cups pan with paper liners.

Beat the sugar into butter until fluffy and light. Beat in your egg and vanilla until almost combined, and then add your milk and mashed potatoes.

Take a separate bowl and sift in flour, baking powder, cocoa powder and salt. Pour this into the batter mixture and stir until uniformly mixed. Spoon out the mixture into the mini muffin cups and bake for about 12 to 15 minutes. If needle-tested ready, cool the cupcakes in pan for 5 minutes before you add the glaze.

The Glaze:

Heat the butter and cream for about a minute, until almost simmering. Let it cool and then whisk till smooth. Now, pour the glaze over cupcakes and refrigerate for 1 hour to get the glaze settled. You may sprinkle with your desired garnish and then serve.


This is an absolutely perfect cake delish. You never know what you’re missing until you take a bite. It’s arguably the best cupcake recipe – That’s a subjective statement. Though these are extremely delicious cakes, all you need is this simple vanilla cake recipe.


  • 4 cups of all-purpose flour
  • 4 teaspoons of baking powder
  • 1 teaspoon of kosher salt
  • 1 package of cream cheese(at room temperature)
  • 1 cup of unsalted butter(at room temperature)
  • 2½ cups of granulated sugar
  • ¼ cup of pure vanilla extract
  • 4 large eggs(at room temperature)
  • ½ cup of canola oil
  • ½ cup of whole milk
  • Black Raspberry Buttercream
  • 90 g of ripe black raspberries plus 24 g more for garnish
  • ¾ teaspoon of finely grated lemon zest
  • 170 g of cubed unsalted butter
  • 6 cups of confectioner’s sugar
  • 3 to 6 tablespoons of heavy whipping cream


Get your oven preheated to 350°F and line two 12-cup cupcake pans.

Whisk together your baking powder, flour, and salt; keep it aside.

Beat your cream cheese, sugar, butter, and vanilla in an electric mixer until pale and fluffy (about 3 to 4 minutes).

Beat in your eggs, one at a time. Mix well until evenly combined, add in the oil and beat once more. Stir the flour mixture into the batter in 3 batches, intermittently pouring in the milk in 2 batches. Note: make sure not to over mix.

Spoon the batter into the cups and bake for about 20 to 25 minutes, until needle-tested ready.

If ready, cool in the pan for 5 minutes before moving to a wire rack for complete cooling. When cool, frost your cake.

Making the buttercream:

Puree lemon zest and black raspberries in a food processor until smooth. Sieve the juice into a medium bowl through an appropriate colander, discard the solid residue and set the juice aside.

In another bowl, beat 1½ cups of sugar into the butter and 2 tablespoons of cream until evenly mixed. Pour in the raspberry puree and sugar and mix until evenly combined. Increase the speed and beat until light and fluffy. Then, stir in some extra cream if you’d like.

Get your cooled cakes frosted with this buttercream. If you don’t mind, you may garnish with a raspberry as well before serving.


The cake this amazing vanilla cupcakes recipe cooks is one that can be addictive. Oh! No need for panic. – It’s no super addictive drug. For extremely busy bakers, this could be a potential best cupcake recipe. – You can make about 20-30 cupcakes from this vanilla cupcake recipe in just 42 minutes.


  • 1 1⁄3 cups of flour
  • ¼ teaspoon of baking soda
  • 2 teaspoons of baking powder
  • ¾ cup of unsweetened cocoa powder
  • 1 dash of salt
  • 3 tablespoons of softened butter
  • 1½ cups of sugar
  • 2 eggs(beaten)
  • 1 teaspoon of vanilla
  • ¾ cup of milk


As usual, preheat your oven to 350°F and line your muffin pan with paper liners.

Then, sift your flour, baking soda, baking powder and salt into a bowl or large plate.

Take another bowl and beat in butter and sugar. When well incorporated, beat in eggs and then vanilla, and stir till fully incorporated.

Add in the flour mixture while intermittently pouring in the milk and beat very well for smoothness.

Now, spoon batter into the muffin cups and bake for about 15-17 minutes.If an inserted toothpick comes out clean, cake is ready. Pull out of oven and cool.


This is a wonderful banana and vanilla cupcake recipe. You should try this with a few friends around. You’re going to enjoy the flavor, cooking and the taste.


  • ½ cup of vegetable oil
  • 1 cup of sugar
  • 2 eggs
  • ½ c. of milk
  • ½ tsp. of salt
  • 1 ¾ cup of sifted flour
  • 1 tsp. of soda
  • 1 tsp. of cinnamon
  • ½ tsp. of vanilla
  • 1 cup of mashed bananas (ripe)


  • Preheat your oven to 350 degrees Fahrenheit and get your muffin tin lined with 24 cupcake liners.
  • Mix the oil, eggs and sugar in a bowl; stir till smooth. Mix and sift flour, cinnamon, salt and soda into a pan.
  • Then, pour and beat the latter mixture into the earlier mixture, pouring in milk intermittently. When smooth, mix in the banana and vanilla as well.
  • Spoon into cupcake liners, slot into the preheated oven and bake for 20minutes. If needle-tested ready, cool for some minutes and add some frosting or serve, as preferred.


I would recommend you record this in your list of favorite cupcake recipes. In this recipe, we’ll bake with coconut flavored yogurt and not sour cream. Just think of that. These will taste really good. Though this might not be much of an exceptional or the best vanilla cupcake recipe, the frost of tropical mango is just awesome. It looks so perfect for the cake.All you need is 30 minutes and the ingredients below to finish off 12 cakes from this vanilla cupcakes recipe.


  • 1⅓ cup of all-purpose flour
  • ½ tspof baking powder
  • ¼ tspof baking soda
  • ¼ tspof salt
  • ½ cup of unsalted butter(melted)
  • 1 cup of sugar
  • 1 large egg
  • ¼ cup of coconut flavored yogurt
  • ¾ cup of milk
  • 1 tspof vanilla


  • ¾ cup of unsalted butter(room temperature)
  • ½ cup of smooth mango puree
  • ¼ tspof salt
  • ½ tspof vanilla extract
  • 4 cups of icing sugar


Preheat oven to 350°F and line your muffin pan with 12 paper liners.

Mix flour, baking soda, baking powder and salt in sizeable bowl.

Whisk your butter and sugar together in a medium-size bowl, and add your egg, vanilla and milk. Stir until uniform, and then pour it into the flour mixture. Beat them together (don’t over mix), and then spoon the batter into the paper liners.

Slot batter into your preheated oven and bake for 18 to 20minutes or until needle-tested ready.

If ready, cool completely before adding the mango frost.

Butter Cream:

Beat butter until fluffy and light, and then add in mango puree, vanilla and salt – mix till evenly incorporated. Blend in your icing sugar till smooth; one cup at a time. Then, refrigerate.


Yummy! Yummy! Yummy! Tea cakes are a wonderful treat for breakfast but, what you make from this recipe is more than just any tea cake; simply outstanding. This is the best cupcake recipe? I don’t know, but it’s definitely one of my most favorite cupcake recipes. This one is much foamier, and to talk of the taste of the tangerine-speckled glaze; it’s just so compelling.


  • 2 cups of cake flour
  • ½ tspof baking powder
  • ½ tspof baking soda
  • ½ tsp salt
  • ½ cup of unsalted butter(softened)
  • 1 cup of sugar
  • 2 large egg yolks(at room temperature)
  • 1 tspof vanilla extract
  • 1 Tbspof tangerine zest
  • ¼ cup of fresh tangerine juice
  • ¾ cup of low-fat buttermilk
  • 3 large egg whites(at room temperature)
  • ¼ tsp cream of tartar

Tangerine Glaze:

  • 1 cup of powdered sugar(sifted)
  • 1 tspof tangerine zest
  • 2 Tbspof fresh tangerine juice
  • Slices of tangerine for garnishing


Preheat oven to 350°F and grease a two 12-cup muffin pans.
Whisk together the cake flour, baking powder, salt and baking soda in a medium bowl.

Beat sugar and butter in another bowl until fluffy. Add in egg yolks, beat until combined, and then beat in the tangerine zest and vanilla.

At a reduced speed, beat half of the flour mixture into the sugar mixture; until just combined. Add the buttermilk and the remaining flour mixture and stir until evenly combined.

In another bowl, combine cream of tartar and egg whites and beat at a high speed.

Fold the egg whites mixture into the batter with a spatula. Spoon the batter evenly into the muffin cups and bake for 20-22 minutes. Test for readiness; an inserted needle must come out clean. If ready, eject from oven and cool,while in the pans, for about 5 minutes before moving unto a wire rack to cool completely.

For the glaze; combine powdered sugar, tangerine juice and zest in a small bowl and whisk for about 2 minutes. To avoid drippings unto kitchen floor, set the rack of cakes on a sheet of wax paper. Dip the tops of each cake into the glaze. Afterwards, allow them some time to set before serving.

Which would you vote as the best vanilla cupcake recipe? You can only choose accurately after baking with as many of these vanilla cupcake recipes. Don’t hesitate to do so. If you would, do well to share your best cupcake recipe with us too. Have a happy baking.

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My name is A Zee and I am the CEO of Being an entrepreneur specializes in blogging, social media, internet marketing I have worthy knowledge and experience in different fields. I love to put ideas and conclusions on different topics, news and articles on the basis of my researching and analyzing abilities. Sharing knowledge and personal thoughts is the biggest hobby of me!