I can’t even begin to tell you how many cupcakes I’ve baked in the last few weeks.  I’m talking dozens upon dozens of cupcakes trying to find the perfect vanilla cupcake recipe.  I know there are a million vanilla cupcake recipes out there, but I was on a mission to create a recipe that was easy to make and tasted good.

Vanilla cupcakes may seem a little boring, but I think it’s good to have one in your recipe collection that you can use over and over again.  This recipe is the one I will be using all of the time from now on!

This cupcake recipe is already quite fluffy. For an extra fluffy cupcake, separate your eggs. Add the yolks in to the batter and beat the egg whites separately. Fold the egg whites in with the finished batter for the ultimate fluffy cupcake.

The base of the recipe is simple ingredients, most of which you probably have at home right now.  You’ll start with some all-purpose flour, baking powder, and salt.  When you’re measuring your flour don’t pack it into the cup.  Be sure to stir the flour around first, spoon it into the measuring cup, then level if off with the back of a knife.

I always measure my flour with the spoon and level method to ensure that I’m measuring it correctly.  Too much flour and you’ll end up with dense cupcakes, or muffins.  I use a food scale when measuring ingredients too, which isn’t necessary, but it helps to know that I’m getting the exact measurements I need for a recipe.

Crazy Cupcake Batter

  • 1 cup (8oz/225g) sugar
  • 1 cup (8oz/225g) butter, softened
  • 4 eggs
  • 1 ⅔ cup (8oz/225g) all purpose flour
  • 1 teaspoon baking powder
  • 2 tablespoons milk

Carrot Cake Cupcakes

  • 1/2 tablespoons grated carrot
  • 1 teaspoon raisins , chopped
  • 1/4 teaspoon cinnamon
  • 1 teaspoon walnuts , chopped
  • Cream cheese frosting for topping

Chocolate and Peanut Butter Cupcakes

  • 1 -2 teaspoons cocoa powder , sifted (depending on taste)
  • 1 tablespoon peanut butter
  • Peanut butter frosting for topping
  • Reeses peanut butter cups for garnish (optional)

Lemon and Blueberry Cupcakes

  • 1 Teaspoon of lemon zest percupcake
  • 2 tablespoons fresh blueberries
  • 1 teaspoons vanilla extract
  • Buttercream frosting for topping
  • Lemon zest for garnish

Birthday CakeCupcakes

  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 teaspoon sprinkles
  • Buttercream frosting for topping
  • Sprinkles for garnish

Red Velvet Cupcakes

  • 1/2 tablespoon cocoa powder , sifted
  • Red food coloring
  • Cream cheese frosting for topping

Cookies and Cream Cupcakes

  • 2 Oreo cookies , crushed
  • Extra Oreo cookie for garnish
  • Buttercream frosting for topping


  1. Preheat your oven to 350°F (180°C) and line a cupcake tray with cupcake liners.
  2. In a stand mixer fitted with a whisk attachment beat your butter until fluffy.
  3. Add your sugar and cream together the sugar and butter until light and pale in color.
  4. Add your eggs one at a time, being sure they are fully incorporated between each one. Then add in the milk.
  5. Add the dry ingredients and mix until a smooth batter is formed. Do not over mix.
  6. To flavor your cupcakes:
  7. Scoop a 1/4 cup (4 tablespoons) of crazy cupcake batter in a bowl.
  8. Next, depending on which flavor you’d like to make, mix in your add-ins.
  9. Bake for 16 to 18 minutes then remove from the oven and allow to cool fully before frosting.
  10. Enjoy!