Simple One Bowl Vanilla Cupcakes

Name: Simple One Bowl Vanilla Cupcakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12 cupcakes
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 cup milk; 2 teaspoons vanilla extract; 2 teaspoons baking powder; 1/2 teaspoon salt

Highlighted under: Dessert & Baking Essentials

I absolutely love baking these Simple One Bowl Vanilla Cupcakes when I’m in need of a quick and delightful treat. Using just one bowl not only simplifies the process but also minimizes cleanup, allowing me to enjoy the delicious results faster. These cupcakes come out fluffy, moist, and packed with vanilla flavor, making them perfect for birthdays, picnics, or just an afternoon snack. Whether I’m decorating them with frosting or enjoying them plain, these cupcakes always bring a smile to my face!

Created by

Ariana Brooks

Last updated on 2026-02-16T07:05:36.269Z

Baking these Vanilla Cupcakes is always a joyful experience for me. The simplicity of the recipe means I can whip them up in less than thirty minutes, making them the perfect last-minute dessert. One of the key tips I've learned is to ensure all ingredients are at room temperature, as this helps achieve that fluffy texture that we're all after.

I remember the first time I topped them with a homemade buttercream frosting, and the combination of the soft cupcake and creamy frosting was pure heaven. I always make a little extra frosting so I can indulge as I please!

Why You Will Love This Recipe
Quick and easy preparation saves time in the kitchen
Fluffy texture that melts in your mouth
Deliciously customizable with your favorite toppings

Achieving the Perfect Texture

To achieve the desired fluffy texture in your Simple One Bowl Vanilla Cupcakes, it's crucial to cream the sugar and butter together until light and airy. This process incorporates air into the batter, which helps the cupcakes rise beautifully during baking. Make sure to use softened butter and mix on medium speed for about 2-3 minutes, or until the mixture appears pale and fluffy. Avoid overmixing once the flour is added, as this can lead to dense cupcakes.

Another key factor is the incorporation of dry and wet ingredients. When adding the flour mixture to the wet ingredients, do so in three additions: start with one-third of the flour, mix gently, then add half of the milk, and continue alternating until everything is just combined. This helps maintain the light texture without developing too much gluten, which can make cupcakes tough.

Customizing Your Cupcakes

One of the best things about these vanilla cupcakes is their versatility. You can easily customize the flavor by swapping out some of the vanilla extract for almond extract or adding citrus zest for a refreshing twist. If you’re feeling adventurous, consider mixing in chocolate chips, dried fruit, or nuts to the batter for added texture and flavor. Always ensure your add-ins are about one cup total to maintain the balance in your cupcake batter.

For those looking for dietary swaps, you can replace the all-purpose flour with a gluten-free blend, or use applesauce or yogurt instead of some butter to lower the fat content. Just keep in mind that these substitutions may affect the final texture; it might take a few tries to get it just right. Always test a small batch first to see how the changes impact your cupcakes.

Ingredients

Gather the following ingredients before you begin:

Cupcake Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 cup milk
2 teaspoons vanilla extract
2 teaspoons baking powder
1/2 teaspoon salt

Once you have all the ingredients, you’re ready to start baking!

Instructions

Follow these easy steps to create your cupcakes:

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Mix Ingredients

In a large mixing bowl, combine flour, sugar, baking powder, and salt. Add softened butter, eggs, milk, and vanilla extract. Mix until well combined and smooth.

Fill and Bake

Spoon the batter into the lined cupcake tin, filling each cup about 2/3 full. Bake in the preheated oven for 15 minutes or until a toothpick inserted into the center comes out clean.

Cool and Serve

Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy as is or top with your favorite frosting!

Enjoy your fresh cupcakes with family and friends!

Pro Tips

Always allow your butter and eggs to come to room temperature before mixing. This helps create a lighter, airier cupcake. Additionally, be careful not to overmix the batter to keep your cupcakes fluffy.

Storage and Freezing Tips

If you have leftover cupcakes, storing them properly will keep them fresh for days. Place cooled cupcakes in an airtight container at room temperature, where they will stay delicious for up to 3 days. For longer storage, consider freezing them. Wrap each cupcake tightly in plastic wrap and place them in a freezer-safe bag. They will remain good for up to 3 months. Just remember to let them defrost in the fridge overnight before enjoying, and add frosting only after they have thawed.

If you prefer to freeze frosted cupcakes, you can do so by placing them in the freezer for about an hour to firm up the frosting. Once set, transfer to an airtight container. This method protects the frosting from being squished and maintains its appearance. Defrost the frosted cupcakes in the refrigerator to retain the best texture and flavor.

Troubleshooting Common Issues

Sometimes, despite our best intentions, cupcakes can come out flat or dense. If this happens, double-check your leavening agents, particularly the baking powder. Ensure it's fresh, as stale baking powder won't give the necessary rise. Another common issue is overmixing the batter; try to mix only until the dry ingredients are just incorporated to avoid tough cupcakes.

If you notice that your cupcakes have domed excessively or cracked on top, it may be due to baking them at too high a temperature. Always stick to the recommended temperature of 350°F (175°C) and use an oven thermometer to verify. As a rule of thumb, if they are browning too quickly, rotate the pan halfway through baking to ensure even heat distribution.

Questions About Recipes

→ Can I use different flavors instead of vanilla?

Absolutely! You can substitute vanilla extract with almond or lemon extract for a different flavor.

→ Can I make these cupcakes gluten-free?

Yes, just use a gluten-free all-purpose flour blend in place of regular flour.

→ How can I store leftover cupcakes?

Store leftover cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I freeze the cupcakes?

Yes, you can freeze the cupcakes without icing for up to 3 months. Thaw them in the refrigerator overnight before serving.