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Home » dessert » The easiest, homemade cupcakes in the world!

The easiest, homemade cupcakes in the world!

Published: Mar 2, 2019 · Modified: Mar 30, 2020 by Louisa Clements · This post may contain affiliate links

This post may contain affiliate links

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35 minutes 66 Comments

The easiest homemade cupcakes in the world are fluffy and moist with simple vanilla frosting. This recipe was originally published on July 12, 2010. This post contains affiliate links.
The easiest homemade cupcakes in the world with simple vanilla frosting. | livinglou.com

Cupcakes are all the rage, and honestly, they are one of those desserts you need to have in your repertoire. This is an incredibly easy vanilla cupcake recipe, so much so that these might just be the easiest homemade cupcakes in the world! Quite a big statement, I know. But if you’re looking to make cupcakes at home, look no further this is the recipe for you.

I’m definitely more of a cook than I am a baker, so when I do bake, I try and keep things relatively simple. Apple crisps and peanut butter oatmeal chocolate cookies are kind of my go-to treats. I hate to admit it, but for years I always relied on cake mixes to make cupcakes–I know, I know. It’s ok.

I first shared this recipe for homemade cupcakes back in 2010, and it was the first time I ever made homemade cupcakes from scratch. Since then, I’ve made this recipe countless times, and have made many tweaks and changes. You’ll need to use a hand mixer or stand mixer for this recipe because it uses the reverse creaming method. 

The easiest homemade cupcakes in the world with simple vanilla frosting. | livinglou.com

What is the reverse creaming method for making cupcakes?

In the reverse-creaming method, the dry ingredients and the sugar are mixed together first, as opposed to creaming the butter and sugar together. Then the fats and a portion of the liquids are mixed into the dry ingredients followed by the remaining liquids. You could use a standmixer if you have one, but I don’t have enough space in my small kitchen so I like to use this electric handmixer for these.

These are seriously the easiest cupcakes in the world, and if you, like me, are used to using the mixes, seriously try this, you’ll never go back. With a few simple ingredients that you most definitely have in your pantry, whipping up a batch of homemade vanilla cupcakes is a no-brainer.

The easiest homemade cupcakes in the world with simple vanilla frosting. | livinglou.com

What keeps cupcakes moist?

Baking fluffy, moist cupcakes comes from creating air bubbles in the batter that expand in the oven. Avoid over-mixing (this collapses the bubbles) and over-baking. When you’re making cupcakes, mix on low speeds and stop just as the ingredients blend together.

Vanilla is a fool-proof favourite that are perfect for any party or birthday, but if you’re looking to make another variety of cupcakes, you can also try my easy banana cupcakes which use overripe bananas for a touch of sweetness.

The easiest homemade cupcakes in the world with simple vanilla frosting. | livinglou.com

This really is the best cupcake recipe out there because it never fails! I like to make mine with a really simple vanilla buttercream frosting, but you could definitely do a delicious chocolate frosting as well if that’s more your style.

Closeup of vanilla cupcake with vanilla frosting and sprinkles

The easiest, homemade cupcakes in the world!

Author: Louisa Clements
3.78 from 18 votes
The easiest homemade cupcakes in the world are fluffy and moist with simple vanilla frosting. 
Pin Print
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
servings icon
Servings: 12

Ingredients

  • ½ cup unsalted butter, at room temperature, cut into cubes
  • 1 ¾ cups all-purpose flour
  • 1 cup granulated sugar
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 large egg
  • 1 cup milk
  • 1 tsp vanilla extract

For vanilla frosting:

  • 4 tbsp unsalted butter, at room temperature
  • 2 cups icing sugar
  • 2 tbsp milk
  • ½ tsp vanilla extract

Instructions

  • Preheat the oven to 375F.
  • Place the butter in a large mixing bowl or the bowl of a stand mixer and sift the flour, sugar, baking powder and salt over top. Blend slowly together over medium-low speed until mixture resembles pebbles.
  • Add in ½ cup of milk and the egg, mix on medium until the flour mixture is completely moistened and the egg has been incorporated.
  • Add the remaining milk and vanilla and mix until just combined--it's ok if there are some lumps in the batter.
  • Place the paper liners in your muffin tin and fill the cupcake liners about ¾ of the way full.
  • Bake in the centre of the oven for 18-20 minutes or until a toothpick inserted into the middle comes out clean. Remove from oven and allow to cool before frosting.

To make vanilla frosting:

  • In a small bowl, beat together butter, sugar, milk and vanilla until light and fluffy.
Did you try this recipe?Leave a comment + rating and let me know what you think!
Filed Under: baking, dessert
Nutrition Facts
The easiest, homemade cupcakes in the world!
Amount Per Serving
Calories 328 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 8g50%
Cholesterol 46mg15%
Sodium 254mg11%
Potassium 56mg2%
Carbohydrates 52g17%
Fiber 1g4%
Sugar 37g41%
Protein 3g6%
Vitamin A 393IU8%
Calcium 84mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.

Recipe adapted from Cupcake Ideas Book

Let me warn you, give these away to friends because it’s very easy to get carried away, and soon enough you’ll be surrounded by cupcake liners and no more homemade cupcakes!

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Comments

  1. Emily H.

    December 07, 2022 at 10:56 pm

    I have not made them yet but I love baking I'm just too lazy to get the mixer out so if I don't use a stand mixer and just hand mix the batter would I have any problems? Also, do I have to follow the ingredients to a T meaning the squared butter? I do not buy the sticks of butter and was just wondering if I had to.
    Reply
    • Louisa Clements

      December 20, 2022 at 12:09 am

      Hi Emily, you can definitely use a hand mixer for this recipe! I just use a regular pound of butter (no need for the sticks!), you'll need 1/2 cup (113g) and you'll just cut it into small cubes yourself. It allows the butter and flour to mix better. I hope you enjoy!
      Reply
  2. Sherri

    April 27, 2022 at 12:50 pm

    Wow, these cupcakes were not only a breeze to make, they are a absolutely delicious! Thanks so much for sharing, my son is 15 today and will be thrilled to wake up to these today!! To add. It is so great that she used just enough ingredients to make the perfect amount of amazing vanilla frosting for these cupcakes. If you are looking for a great vanilla cupcake recipe, look no further! ⭐⭐⭐⭐⭐

    5 stars

    Reply
    • Louisa Clements

      May 08, 2022 at 8:13 pm

      Sherri, thank you so much for the kind review! I'm so glad that you enjoyed this recipe and happy birthday to your son! I hope he enjoyed these. :)
      Reply
  3. Diane

    June 20, 2021 at 10:34 am

    I’ve made these 7 times since I found the recipe 5 months ago! I LOVE them! I add some gel food coloring to make them fun, tie-dye looking for kids birthdays. The vanilla frosting is perfection, too! Thank you!! ?
    ★★★★★

    5 stars

    Reply
  4. gia

    March 29, 2020 at 5:46 pm

    my cupcake batter was like cookie or pie dough!!!!

    3 stars

    Reply
    • Louisa Clements

      March 29, 2020 at 5:50 pm

      Hi Gia, that's strange! I've never had that experience. Did you add all of the wet ingredients?
      Reply
      • gia

        March 30, 2020 at 12:26 pm

        yes! i added everything and sifted everything!
        Reply
        • Louisa Clements

          March 30, 2020 at 12:59 pm

          Hi Gia, did you use 1 and 3/4 cup of all-purpose flour? Or replace any of the ingredients? I've made these cupcakes many times and never run into a dry, crumbly, pie-crust like texture, I'd love to help troubleshoot and figure out what went wrong here.
          Reply
  5. Karl Giese

    November 06, 2019 at 1:36 pm

    I was craving some vanilla cupcakes but didn't want to go to store...I came across this recipe and had all the ingredients. They were super easy to make and out of this world delicious!!
    ★★★★★

    5 stars

    Reply
    • Louisa Clements

      November 10, 2019 at 10:06 am

      Thank you Karl, so glad you enjoyed this recipe! It's simple and delicious!
      Reply
  6. Anne

    September 07, 2019 at 1:42 am

    Worst cup cake recipe ever! Too much liquid.
    Reply
    • Louisa Clements

      September 15, 2019 at 1:47 pm

      Hi Anne, I'm so sorry these did not work out for you. Did you sift the dry ingredients and follow the recipe exactly as written?
      Reply
  7. Emily

    August 13, 2019 at 3:28 pm

    Do I have to sift flour, sugar, baking powder? What happens if I don't?
    Reply
    • Louisa Clements

      September 15, 2019 at 1:45 pm

      Hi Emily, sifting the ingredients helps provide structure so that the cupcakes rise properly. Sifting allows the fat (in this case, the butter) to coat the flour and get in between all the grains before the liquid is mixed in--the more fat that coats the flour, the less liquid will get in and the better the structure will be (less gluten). Also, if you leave clumps of flour in the batter, you may bite into a dry clump of flour in the cooked cupcakes.
      Reply
  8. Kayla

    August 12, 2019 at 8:31 pm

    Hi. I am 14 years old and love baking. I usually use box cake but decided to bake cupcakes for my dads birthday today. I tried it and it was good but I notice that it was a lil buttery. The icing made it taste pretty good. I am not sure what I did wrong. I use the pilsburg flower and I have original butter. If salt is already in butter should I have left the salt out. Like I said, it was good I wish I knew what I did wrong. Thanks
    Reply
    • Louisa Clements

      September 15, 2019 at 1:36 pm

      Hi Kayla, sorry for the delay! I'm so glad that you made these for your Dad's birthday, what a thoughtful thing to do! If you are using salted butter, you should leave the salt out of the recipe--if you leave it in, this will make the cupcakes a little salty. When you say they were too buttery, were the cupcakes a little wet or was there residue oil in the cupcake liners?
      Reply
  9. Margie Ubben

    May 27, 2018 at 1:44 pm

    Can you make the cupcakes and not use the paper liners?
    Reply
    • Lou

      June 20, 2018 at 7:40 pm

      Hi Margie, I have not tried it myself, but I imagine it would be fine if you grease the muffin tin enough.
      Reply
  10. Kristen

    January 02, 2018 at 12:21 pm

    Do you use salted or unsalted butter?
    Reply
    • Lou

      January 11, 2018 at 12:37 am

      Hi Kristen, I use unsalted butter here. Happy baking!
      Reply
  11. Clare Gallagher

    August 11, 2017 at 12:46 pm

    What type of frosting is best for these cupcakes?
    Reply
    • Lou

      August 17, 2017 at 10:31 pm

      Hi Clare, any type of frosting works with these cupcakes! I personally love chocolate cream cheese frosting. :)
      Reply
  12. Theresa

    July 24, 2016 at 2:05 pm

    Have you ever used this recipe to make a cake (instead of cupcakes)? I've made this for cupcakes, and they turned out great, but I am assuming that all I need to do to turn it into a cake is bake it a bit longer? Let me know what you think. And thanks for the recipe!
    Reply
    • Lou

      August 17, 2016 at 7:52 pm

      Hi Theresa, this comment seems to have gotten lost, I apologize for the delay! I've never used this recipe for a cake but it would definitely need a longer baking time which would depend on the size of the pan you are using. For an 8-inch pan you're probably looking at something closer to 35-40 minutes, always poke with a toothpick or knife to see if it's finished baking!
      Reply
  13. Walid

    April 05, 2016 at 10:27 am

    Iam 15 yaers old and Imade them now and they are just perfect thank you very much i'm enjoying them with my family
    Reply
    • Lou

      April 05, 2016 at 10:48 pm

      Hi Walid, I'm so glad to hear that you made these for your family and that you all loved them! :)
      Reply
  14. Aimee

    January 14, 2015 at 6:38 am

    I actually used 1 cup of milk on accident and had to cook them a little bit longer but they still came out great! I'm having to make 3 more batches today :) this was my first time making homemade cupcakes and this was the best recipe to me :)
    Reply
    • Lou

      January 15, 2015 at 4:25 pm

      Congrats on making your first batch of homemade cupcakes, Aimee! I'm glad they still worked out :)
      Reply
  15. RiRhy

    August 22, 2014 at 11:03 pm

    These were good, for sure, but the consensus from my family was that it tasted more like cornbread than a cupcake. I did use white whole wheat flour, so maybe that was it, I will re-try with white flower. Like I said, definitely a good taste, just not what I expected.
    Reply
    • Lou

      September 01, 2014 at 7:20 am

      Hi Rirhy, Thanks for letting me know - like you said, the white whole wheat flour might have changed the texture. Usually these are quite light and fluffy!
      Reply
  16. priyadarshini

    July 31, 2014 at 12:57 am

    the recipes looks great and it tastes as its look...so good:)
    Reply
    • Lou

      August 02, 2014 at 4:04 am

      Thank you!
      Reply
  17. emma

    July 16, 2014 at 9:29 pm

    these were good
    Reply
    • Lou

      July 19, 2014 at 9:23 pm

      Thanks, Emma!
      Reply
  18. Stephanie Kluck

    March 24, 2014 at 4:00 pm

    Great recipe! I was wondering if you would know a quick fix to make these gluten free? I tried and used gf all purpose flour but they are very crumbly. Maybe I should have added xanthan gum? Any tips would be great!
    Reply
    • Lou

      March 30, 2014 at 6:03 pm

      Hi Stephanie, I'm not too sure about a quick fix to make these gluten free. I know that xanthan gum would help with the binding. Maybe try adding an extra egg yolk also? I've never tried to make these gluten free so those are just a couple of guesses!
      Reply
  19. Lana

    March 06, 2014 at 9:15 pm

    Just found this post today while looking for an easy cupcake recipe I could make with my 3-year-old. I always make little tweaks in the "healthier" direction when I'm trying new dessert recipes, so I used a little less butter and subbed egg whites. My daughter and I had a blast making them + they turned out great! Thanks so much!!
    Reply
    • Lou

      March 08, 2014 at 4:51 pm

      I'm soo glad that you and your daughter loved them, Lana! That makes me so happy to hear. :)
      Reply
  20. Dora

    February 15, 2014 at 3:41 pm

    I'm making these today but I noticed the ingredients say 3/4 cup of milk but in the instructions (#4) it says 1/2 cup of milk. Can you confirm which is the correct amount?
    Reply
    • Lou

      February 15, 2014 at 9:01 pm

      Hi Dora, You add the milk in 2 additions - the first time, you had 1/2 cup in step 4 and then you add the remaining 1/4 of a cup in step 5. Hope that helps :)
      Reply
      • Dora

        February 15, 2014 at 9:23 pm

        That's what I figured, so it's what I did! The cupcakes came out better than a box mix! Thank you for the recipe!! Wish I could send you a pic!
        Reply
        • Lou

          February 19, 2014 at 12:04 pm

          I'm so glad that you enjoyed them, Dara!
          Reply
          • Grammar King

            September 17, 2017 at 8:10 am

            *Dora not Dara
          • Lou

            October 05, 2017 at 7:12 pm

            Thanks for catching! :)
  21. Chioma

    November 30, 2013 at 11:13 pm

    Do you have to use baking powder? Also do you have to use vanilla?
    Reply
    • Lou

      December 01, 2013 at 11:05 pm

      Hi Chloma, Yes you most definitely need to use baking powder and vanilla in this recipe. The baking powder helps the cupcakes rise and the vanilla gives them their flavour!
      Reply
  22. Jennifer

    October 09, 2013 at 11:10 am

    sounds like a great recipe! i have to do a demonstration speech in my Public Speaking class and this is what i plan on doing!
    Reply
    • Lou

      October 11, 2013 at 12:29 am

      Hi Jennifer, that's so amazing! I love to hear that you'll be using it for your class. Good luck on your speech!
      Reply
  23. rose marie

    September 17, 2013 at 1:11 pm

    hi av just made them and they r a hit with my kids.it was soo simple and yummy.putting it on recipie book.am rose from Nairobi Kenya
    Reply
    • Lou

      September 20, 2013 at 9:20 am

      Hi Rose Marie, So glad that you liked them and were a hit with your family!
      Reply
  24. ciara

    June 28, 2013 at 2:00 am

    Its 11 pm and I'm making these for my moms birthday! Hope all goes well
    Reply
    • Lou

      July 01, 2013 at 9:55 am

      HI Ciara, Hope it all went well, let me know!
      Reply
  25. Lorraine

    June 24, 2013 at 8:19 am

    I'm not sure what kind of vanilla I should use? is it vanilla flavor (liquid) or actual vanilla extract (powder)? Thank you for the recipe! I can't wait to try it :-)
    Reply
    • Lou

      June 26, 2013 at 10:39 pm

      Hi Lorraine, liquid vanilla extract will be the best choice for this recipe! Let me know how it goes. :)
      Reply
  26. Amy Lambert

    June 18, 2013 at 9:31 pm

    I am making these today for a Sunday baby shower :-) . Will post pics and tell you how they come out :-)
    Reply
    • Lou

      June 23, 2013 at 10:25 pm

      Hi Amy! Let me know how it went :)
      Reply
  27. Mark

    June 11, 2013 at 6:57 pm

    I am going to try this recipe out right now. Thanks for the post.
    Reply
  28. Faith

    May 27, 2013 at 7:23 pm

    I had a unusual craving for cupcakes today and I couldn't find a box of cupcake mix so I decided to make homemade cupcakes. The problem for me was that I didn't know the first thing about making cupcakes so I looked up some recipes and found yours, I made them and they turned out great! They are delicious and ended my craving for cupcakes thank you! :D
    Reply
    • Lou

      May 31, 2013 at 6:43 pm

      Hi Faith, So glad that you enjoyed them!
      Reply
      • ritsikaa

        July 31, 2013 at 10:10 am

        i am going to check this out right now!!!!!!!!!!!!
        Reply
    • ritsikaa

      July 31, 2013 at 10:02 am

      ok do you no why!!!!! BECAUSE I JUST LOVE COOKING !!!!!!!!!
      Reply
  29. Mikayla Brant

    May 31, 2011 at 2:09 pm

    I was wondering how many cupcakes this make. I have to make over 32 so should i double the recipie??
    Reply
    • Lou

      May 31, 2011 at 5:18 pm

      I would double the recipe if I were you. This makes about 18 :)
      Reply
  30. ajcabuang04

    July 18, 2010 at 10:06 pm

    I always use the boxed cake mix for vanilla flavored cakes. I just can't seem to find a great tasting vanilla cake recipe. I need to try this!! They look great!!
    Would you mind checking out my blog? :D http://ajscookingsecrets.blogspot.com/
    Reply

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Hi, I'm Louisa Clements & welcome to Living Lou. I've been creating simple, fresh & flavorful recipes for the modern kitchen for 12 years.
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