Quick and Easy Vanilla Cupcakes
These Quick and Easy Vanilla Cupcakes are my go-to when kids want to bake now and I want to keep things simple. The one-bowl recipe uses basic pantry ingredients, no mixer required, and keeps the mess to a minimum—win, win. Dress them up for birthdays or holidays with the easy vanilla, chocolate, or strawberry frostings, and let the kids have fun decorating their own sweet creations.
Kids in the Kitchen:
Remember that kids do not have to do all the steps included below! Helping can mean doing one thing in the recipe or being there from start to finish. Even adding one ingredient to the bowl has benefits!
- Set yourself up for success! BEFORE you invite a child to bake with you, get out all the ingredients and tools, preheat the oven, be completely ready to go. I like to place everything on a baking sheet to keep in organized and contained. If you want, you can even remeasure everything to make baking with younger kids less stressful.
- Measure and mix the dry ingredients. Demonstrate how to fill a measuring cup by spooning the flour into the cup and then leveling it off with the back of a butter knife or wooden spoon so that the cup is “full and flat” but not packed.
- Scoop the batter into the muffin cups holding the scooper or spoon together.
- Kids can mix the frosting ingredients together. You may want to spread the finished frosting onto the cupcakes (this task is a little tricky for kids to do but they can try if you are up for it!).
- Decorate! Get out those sprinkle or whatever toppings you’d like and have fun!
Tips and Subs for making Quick and Easy Vanilla Cupcakes:
- Gluten-free: Use a cup-for-cup style gluten-free flour mix such as King Arthur Flour instead of regular all-purpose flour.
- Dairy-free: Use an unsweetened and unflavored dairy-free milk for the cupcakes. For the frosting, you can easily replace regular butter with vegan butter sticks.
- Egg free: You could use a flax egg, but that will change the look of the cupcakes slightly, making them darker and with little flecks. However, you could also add an additional 3 tablespoons of applesauce and another 1/4 tsp of baking powder. That should add the additional moisture needed and lifted needed.
- Strawberries: Freeze-dried strawberries make the frosting pink and taste vibrantly like strawberries. You can get them at many stores, but Trader Joe’s and Costco have them for the best price.
- Helpful Equipment: Check out my Amazon store HERE to see my favorite baking essentials such as parchment baking cups and muffin tins.
Quick and Easy Vanilla Cupcakes
Perfect treats for any holiday or occasion and simple enough for kids to make themselves (or with a little help)
Ingredients
Vanilla Cupcakes
- 1 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup milk (any kind, dairy or non-dairy)
- 2 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- 1 large egg, cracked into a small bowl and lightly beaten
- 1/4 cup vegetable oil or melted butter/coconut oil
Vanilla Frosting
- 1/2 cup unsalted butter (1 stick), softened at room temp for at least 30 minutes
- 1 tsp vanilla extract
- pinch salt
- 1 1/2 cups powdered sugar
- 1 to 2 Tbsp milk or cream
Chocolate Frosting
- 1/2 cup unsalted butter (1 stick), softened at room temp for at least 30 minutes
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/4 cups powdered sugar
- 1/4 cup unsweetened cocoa powder sifted if there's lots of clumps
- 1 to 2 Tbsp milk or cream
Strawberry Frosting
- 2 cups freeze-dried strawberries
- 4 Tbsp unsalted butter, softened
- 4 oz cream cheese, softened
- 1/4 cup maple syrup or powdered sugar
Instructions
Vanilla Cupcakes
- Heat the oven to 350 degrees. Place paper cupcake liners into a standard muffin tin.
- Add the flour, sugar, baking powder, baking soda, and salt to a large bowl. Whisk to combine the ingredients.
- Add the milk, vanilla, almond extract (if using), egg, and oil. Use a large spoon or rubber spatula to mix until combined.
- Scoop about a 1/4 cup of batter into each cupcake liner. They should be about halfway full.
- Bake until the top of the cupcakes are barely golden brown and a toothpick inserted into the center of the largest cupcake comes out clean, about 18 minutes.
- Once cool enough to handle, remove the cupcakes from the pan and allow to cool fully before frosting. The cupcakes can be make a day ahead and stored in an airtight container before frosting.
- Spread or pipe the frosting onto the cupcakes then decorate with sprinkles or whatever you'd like. Eat them right away or store them in the refrigerator, covered, for up to a day before serving.
Vanilla Frosting
- Add the softened butter to a large bowl if using a hand mixer or to the bowl of a stand mixer.
- Add the vanilla and salt. Beat the butter on medium speed. Add the powdered sugar 1/2 cup at a time, stopping to scrape down the sides and bottom of the bowl.
- Add the milk then whip the frosting for 30 to 60 seconds, or until it's thick and smooth. Add another tablespoon of milk if the frosting seems too thick.
Chocolate Frosting
- Add the softened butter to a large bowl if using a hand mixer or to the bowl of a stand mixer.
- Add the vanilla and salt. Beat the butter on medium speed. Add the powdered sugar 1/2 cup at a time, stopping to scrape down the sides and bottom of the bowl. Add the cocoa powder and beat until incorporated.
- Add 1 tablespoon of milk then whip the frosting for 30 to 60 seconds, or until it's thick and smooth. Add another tablespoon of milk if the frosting seems too thick.
Strawberry Frosting
- Add the freeze-dried strawberries to a food processor. Grind the strawberries into a fine powder.
- Add the butter and cream cheese and process until they are whipped together with the strawberry powder.
- Add the sweetener to your taste. Scrape down the sides and bottom of the food processor and process the frosting again to make sure everything is whipped together.
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Other Sweet Treats to Try:
Strawberry Frosted Sugar Cookie Bars
Lower-Sugar One Bow Cupcakes (Chocolate and Pumpkin)