Vanilla cupcakes have a quiet sweetness that feels a lot like Mary’s presence — simple, pure, and comforting in a way that doesn’t need attention to be meaningful. Their soft crumb and gentle flavor remind us that God often works through the small and ordinary, just as He did in Mary’s daily life. As we mix the batter and fill each cupcake liner, these little cakes invite us to slow down and offer even the simplest moments with love, trusting that grace can rise beautifully from the everyday.
Vanilla cupcakes have a way of bringing comfort without trying too hard. They’re soft, sweet, and familiar — the kind of treat that makes any day feel a little brighter. Every time I make them, I’m reminded that simple things can still be special. There’s something really lovely about watching a basic batter turn into fluffy cupcakes that fill the kitchen with warmth and sweetness.
These vanilla cupcakes aren't fancy, they're fast and delicious! You can top them with any frosting, but I like to frost them with my chocolate frosting!
What you'll love about this recipe:
-Soft and moist cupcakes that are fluffy and easy to make
-Basic ingredients! If you have buttermilk, then you're good to go!
-Pairs well with any frosting! I like these with vanilla buttercream or chocolate frosting 🤤
What you'll need for this recipe:
Butter- Just 6 tablespoons of unsalted butter makes perfect soft and moist cupcakes! No oil needed!
Sugar- I like to use a blend of granulated AND light brown sugar. Light brown sugar makes these cupcakes more flavorful and moist.
Flour- Just old plain all-purpose is good. It gives these cupcakes a better crumb. While you could substitute cake flour, you're going to get better results with all-purpose flour.
Buttermilk- While you could use a buttermilk substitute, I recommend real buttermilk for more tender and flavorful cupcakes!
Vanilla extract- The key ingredient! We're going to be using 2 teaspoons of vanilla extract. I prefer real vanilla extract, but you could use clear or imitation vanilla extract.
Room temperature ingredients are best for better results. Take out your butter, egg, and buttermilk at least 1 hour before you start the recipe!
- Cream the butter and sugars until light and fluffy. This step is critical for the best light and fluffy texture, so make sure to do it just right!
- Stir in the egg and vanilla, making sure both are well incorporated.
- Whisk together the dry ingredients in a separate bowl, then gradually fold in about ¼ of the dry ingredients. Do not use your mixer for this, switch to a spatula!
- Fold in ¼ of the buttermilk until just combined.
Make sure not to over-mix your dry ingredients when you add it to your wet ingredients. This can cause dry, dense cupcakes. But also, be careful not to under-mix, you can end up with cupcakes that sink in themselves! Try to be careful. 👍
- Repeat this process until you’ve added all the flour and buttermilk and your batter is completely combined. Remember, be careful not to over-mix!
- Divide the batter into your cupcake liners, filling ⅔-¾ of the way full. Do not overfill your liners, or you will have a mess on your hands. It’s better to discard any leftover batter than to force it on your cupcakes.
- Bake until the tops spring back when lightly touched and a toothpick in the center comes out with a few moist crumbs or clean.
Remember you can use any frosting! Pick your favorite!
Frequently asked questions:
(Note: I am so sorry for the little mistakes I did in the video! I filmed this a month ago and barely published it! Thank you for your understanding and next video will be a bit different than usual. May God bless you and your sweet lives! I hope you have a wonderful, reflectional Ash Wednesday.)
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