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Let me tell you, these vanilla cupcakes are delicious! They make the perfect foundation for any other flavor, filling, frosting, or just all on their own.



Total time

45 minutes




  • 2¼ cup all purpose flour
  • 1½ tsp baking powder
  • ¼ tsp baking soda
  • ¾ tsp salt
  • ¾ cup butter (softened)
  • 1½ granulated sugar
  • 3 eggs ((beaten))
  • 2 tsp vanilla bean paste (see alternatives in notes)
  • 1 cup milk
  • 1 tsp vinegar


  1. Preheat oven to 350 degrees. Line two muffin tins with paper liners. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

    In a separate bowl, cream together butter and sugar until light and fluffy. Mix in the eggs, one at a time, until just combined. Mix in vanilla bean paste. Add vinegar to milk and stir to combine.

    Add a third of the flour mixture to the butter and egg mixture. Mix until just barely incorporated. Add in one half of the milk and mix until just barely combined.

    Repeat with half of remaining flour and remaining milk. Then finish mixing in the rest of the flour mixture. Spoon the batter into each muffin tin, filling about 2/3rds of the way full.

    Bake for 22 to 25 minutes, or until a toothpick comes out almost clean (a few crumbs are good). Let cool in tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  2. View the recipe instructions at The Honey Blonde

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