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The Boat Shed Kitchen

Vanilla Cupcake Recipe

This Vanilla Cupcake Recipe creates soft, buttery cupcakes with a delicate crumb and a fragrant vanilla finish. Made with buttermilk for extra moisture and lift, these classic cupcakes are easy to whip up and pair beautifully with any frosting—especially a bakery-style vanilla or chocolate swirl.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 12 cupcakes
Calories: 180
Ingredients Method Notes

Ingredients
  

  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • ½ cup buttermilk
  • 1 cup all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp salt

Method
 

  1. Preheat oven to 350°F. Line a muffin pan with 12 cupcake liners.
  2. In a large bowl, cream butter and sugar for 3–4 minutes until light and fluffy.
  3. Add eggs one at a time, mixing well. Stir in vanilla.
  4. In a separate bowl, whisk flour, baking powder, and salt.
  5. Alternate adding flour mixture and buttermilk into wet ingredients, mixing until just combined.
  6. Divide batter evenly among liners (about ⅔ full each).
  7. See full steps with tips & photos → https://theboatshedcafe.com/vanilla-cupcake-recipe/

Notes

• Use room temperature ingredients for the best texture and rise.
• Buttermilk adds tenderness—if needed, substitute with ½ cup milk + 1½ tsp lemon juice or vinegar (let sit 5 mins).
• These cupcakes pair well with any frosting—vanilla, chocolate, strawberry, or cream cheese.