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Easy Butterfly Cupcakes
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5 from 1 vote

Vanilla Cupcakes

Vanilla cupcakes may sound basic, but these ones are moist, flavourful, and provide a great base for however you want to serve them!
Prep Time10 mins
Cook Time22 mins
Cooling time1 hr
Total Time1 hr 32 mins
Course: Dessert
Cuisine: American
Servings: 24 Cupcakes
Calories: 266kcal
Author: Marie Porter


Muffin Tin
Cupcake Liners


  • 3 cups Cake flour
  • 2 ¼ cups Granulated sugar
  • 2 tablespoon Baking powder
  • 1 ½ teaspoon Salt
  • 3 ½ oz Instant vanilla pudding mix**
  • 6 Eggs
  • 1 ½ cups Butter melted
  • 2 tablespoon Pure vanilla extract
  • 1 ½ cup Water
  • 1 batch batch Swiss Meringue buttercream
  • or
  • 1 batch American buttercream
  • 2 teaspoon Flavor extract of choice
  • Food colouring optional


  • Preheat oven to 350°F (180°C).
  • Line 24 muffin tins with cupcake liners.
  • Combine flour, sugar, baking powder, salt, and pudding mix in a large mixing bowl. Add in eggs and butter, beating until smooth.
  • Carefully add melted butter and vanilla to the mix, mixing on medium speed until smooth.
  • Add water to batter, mix until well incorporated and smooth.
  • Divide batter among prepared muffin pans. Bake until golden and knife inserted into center of batter comes out clean - about 20-22 mins .
  • Allow to cool to cool to room temperature, before decorating.
  • Prepare either Swiss meringue buttercream or American buttercream, following the applicable recipe and flavouring and colouring it as you like.
  • Frost your cupcake as desired, enjoy!


** The pudding mix can be skipped, if you're a purist. It makes the cake extra moist and the recipe really... fool proof.


Calories: 266kcal | Carbohydrates: 34g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 71mg | Sodium: 396mg | Potassium: 36mg | Fiber: 1g | Sugar: 22g | Vitamin A: 414IU | Calcium: 71mg | Iron: 1mg