Vanilla Bean Cupcakes

A basic vanilla cake recipe? That’s what you chose to share as your first recipe? Absolutely not! This is a staple and should be a classic for all bakers. I love this recipe as it is so light and fluffy and perfect for a nice airy cupcake. Delicious with a perfectly creamy Swiss meringue buttercream or nostalgic with a rich chocolate frosting (which totally reminds me of schoolyard treats). This cake batter is so versatile and just simple to make – making it a classic you should save in your recipe books. So yes, this is my first recipe – and I am bias because a good vanilla cake, maybe with a bit of raspberry preserves, is my absolute favourite. Enjoy!

P.S. I should also note that I use a stand mixer for all of my baking. I’m a little bit obsessed, especially because it’s light pink and just beautiful. But that doesn’t mean you can’t absolutely make any of the recipes I share with a hand mixer or just good old fashioned arm strength.

Vanilla Bean Cupcakes


1/2 cup unsalted butter, room temperature
2 cups all-purpose flour
1 1/2 cups sugar
3 eggs
1 cup milk (I prefer 2% but 1% would also work fine)
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons good quality vanilla or seeds of 1 whole vanilla bean pod


  1. Preheat your oven to 350 degrees C. Spread your cupcake liners or parchment into two muffin tins.
  2. Combine dry ingredients – flour, baking powder and salt. Whisk until combined and set aside.
  3. Beat the butter and sugar in an electric mixer on medium speed for a few minutes or until everything is well combined.
  4. Add all three eggs and beat again on medium speed until combined. Make sure to scrap down and mix in any batter that goes up the side of the bowl.
  5. Add in the flour mixture and mix until only just combined. Over mixing can make the cake batter turn out tough and dense.
  6. Add in the milk and vanilla, again mix until just combined.
  7. Fill each cupcake liner half way with batter. I use a large ice cream scoop to get even portions in each.
  8. Bake for 22-23 minutes. They are done when light golden and spring back to the touch, or a toothpick comes out clean. Remove from oven and take each cupcake out carefully and let cool for 15 minutes on a wire rack. Don’t ice before they are completely cooled or it will just run off! I’ve done this impatiently too many times… they will still be delicious, but if you wait they will be beautiful!

This recipe makes about 24 good sized cupcakes! Just enough for one… I mean everyone.

Ice with buttercream of frosting of your choice! Stay tuned for some of my favourite buttercream recipes!

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