Vanilla cupcakes is one of those recipes that is very rewarding. A light yellow sponge cake that is perfect to handle all kinds of toppings and flavor combinations. If you use paper liners, they are easy to serve and you don’t need to dirty dishes when serving them to your guests. Plus, they are absolutely delicious, cheap and quick to make. What’s not to love?

If you like the chocolate frosting shown below, check out this recipe. It’s just as easy as the cupcakes! If you would rather have a vanilla frosting to go with your vanilla cupcakes, try this recipe. No matter how you frost these cupcakes, they are sure to please your friends and family.

When you make this recipe, you may be thinking, but I don’t have self-rising flour! Don’t worry, there is a substitution it in the recipe notes below. And if you don’t like vanilla? Change out the flavor for orange, coconut, lemon, strawberry. Whatever flavor you can think of is possible with this quick and easy cupcake recipe.

Classic Vanilla Cupcakes

This is a classic vanilla cupcake recipe that makes 12 cupcakes. You can substitute the vanilla for any flavor you desire. It is a simple one bowl recipe that doesn't take a lot of time or ingredients. Cheap to make but absolutely delicious.

Print Recipe

Prep Time5 minutes minutes

Cook Time20 minutes minutes

Total Time25 minutes minutes

Servings12 cupcakes

Calories 134.7

Ingredients

• ¾ cup (113g) self-rising flour
• ½ cup (113g) softened butter or margarine
• ½ cup (100g) sugar
• 2 large (100g) eggs
• 1 tsp (5mL) vanilla

Instructions

• Preheat oven to 325F (160C.)
• In large bowl, place all ingredients. Mix on medium speed one – two minutes or until smooth.
• Line a cupcake tin with paper liners or prep the pan by buttering and flouring each tin.
• In a cupcake tin, equally portion out the batter. It will have about 1 1/2 tablespoons or 35.5 grams batter in each cupcake.
• Bake 18 – 20 minutes or until the cupcake is golden brown and a toothpick inserted in the middle comes out clean. Center should read between 200F (93C) and 210F (99C.)
• Cool in pan a few minutes before removing to a wire rack to finish cooling before frosting.

Notes

You can use all-purpose or cake flour instead of self-rising.  Use 3/4 cup of flour and add 1 tsp (4g) baking powder and 1/4 tsp (1.25g) salt.

Nutrition Facts

Classic Vanilla Cupcakes

Serving Size

 

1 cupcake

Amount per Serving

Calories

134.7

% Daily Value*

Fat

 

8.2

g

13

%

Saturated Fat

 

4.9

g

31

%

Polyunsaturated Fat

 

0.1

g

Monounsaturated Fat

 

0.3

g

Sodium

 

110.3

mg

5

%

Carbohydrates

 

13.5

g

5

%

Protein

 

1.8

g

4

%

* Percent Daily Values are based on a 2000 calorie diet.

* Calories provided as a courtesy and not guaranteed.