Simple One Bowl Vanilla Cupcakes

Name: Simple One Bowl Vanilla Cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 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; 1/2 cup milk; 2 teaspoons vanilla extract; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt

Highlighted under: Classic Baking Collection

I love baking these Simple One Bowl Vanilla Cupcakes because they are incredibly easy to make and taste wonderfully vanilla-flavored. With just one bowl needed, they save time on cleanup, making them perfect for quick treats or family gatherings. The light and fluffy texture never fails to impress my friends and family. Plus, the rich vanilla aroma that fills my kitchen while they bake is simply irresistible, drawing everyone in to see what scrumptious goodies are coming out of the oven.

Created by

Nola Patterson

Last updated on 2026-02-16T05:49:36.054Z

While experimenting with my baking, I stumbled upon this one-bowl method that takes the hassle out of cupcakes. I enjoyed how quickly I could whisk the ingredients together and pop them into the oven without multiple bowls cluttering my counter.

The key to perfecting these cupcakes lies in not over-mixing the batter, which helps retain their lightness. When I topped them with a simple buttercream frosting, they became the star of our dessert table!

Why You Will Love This Recipe
Effortless preparation with just one bowl
Light and fluffy texture with rich vanilla flavor
Perfect base for endless frosting and topping options

Mastering the One-Bowl Method

The beauty of these Simple One Bowl Vanilla Cupcakes lies not only in their flavor but also in the ease of preparation. When mixing the wet ingredients, ensure that the butter is softened to room temperature; this will help achieve a creamy texture that blends effortlessly with the sugar. I recommend using a hand mixer for about 2-3 minutes until the mixture looks light and fluffy, creating a stable base for the cupcakes.

Mixing in the eggs individually is another key step. Adding them one at a time allows for better emulsification, ensuring that your cupcakes have a smooth, uniform texture. This is crucial for that light and airy outcome. Remember to scrape down the sides of the bowl during this process to incorporate all ingredients fully.

Why Ingredient Quality Matters

The choice of ingredients plays a significant role in the success of your cupcakes. For instance, using high-quality vanilla extract enhances the flavor profile, giving these cupcakes that irresistible aroma and taste. If you're in a pinch, you could substitute vanilla extract with vanilla bean paste, which offers a similar depth of flavor and adds a beautiful flecked appearance to the batter.

Opting for unsalted butter is preferred in this recipe, as it allows you to control the saltiness of your cupcakes. Since baking is a science, maintaining the correct balance of sweet to salty is crucial for elevating the overall flavor experience. Additionally, if you're looking for a dairy-free option, consider using coconut oil or a dairy-free alternative milk like almond or oat milk.

Ingredients

Gather the following ingredients before you begin:

Ingredients for Vanilla Cupcakes

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
2 teaspoons vanilla extract
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Make sure all ingredients are at room temperature for the best results.

Instructions

Follow these simple steps to create your cupcakes:

Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.

Mix Wet Ingredients

In a large mixing bowl, beat together the softened butter and sugar until creamy. Add the eggs one at a time, mixing well after each. Then, stir in the milk and vanilla extract.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing until just combined. Be careful not to over-mix.

Bake the Cupcakes

Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Frost

Once baked, remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack. Allow them to cool completely before frosting.

Enjoy your delicious vanilla cupcakes with your favorite frosting!

Pro Tips

For extra flavor, consider adding chocolate chips or citrus zest to the batter. Ensure your ingredients are at room temperature for a smoother batter.

Cooling and Frosting Tips

Once the cupcakes are out of the oven, patience is key as they cool. Letting them cool for at least 5 minutes in the pan allows them to set properly and reduces the chance of breaking when transferring them to a wire rack. After that, cool them completely before frosting; otherwise, your frosting may melt and slide right off, leading to a messy presentation.

When it comes to frosting, the options are limitless! Cream cheese frosting adds a delightful tanginess, while buttercream can be customized with various flavors. For an added touch, consider folding in some finely chopped fruits or sprinkles into your frosting for a fun twist.

Storing Your Cupcakes

To maintain the freshness of your cupcakes, store them in an airtight container at room temperature for up to three days. If you prefer a longer shelf life, you can freeze the un-frosted cupcakes. Just wrap each cupcake tightly in plastic wrap and place them in a freezer-safe bag. They’ll last for up to three months in the freezer. When ready to enjoy, simply thaw at room temperature and frost as desired.

Should you find yourself with leftover frosted cupcakes, keep them in the refrigerator to prevent the frosting from melting. However, this may slightly alter the texture of the cake layer, so in this case, I recommend consuming them within 2-3 days for optimal taste and freshness.

Questions About Recipes

→ Can I use a gluten-free flour instead?

Yes, you can substitute with a gluten-free all-purpose flour blend, but the texture may vary slightly.

→ How should I store the cupcakes?

Store them 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?

Absolutely! Freeze them without frosting in an airtight container for up to 3 months. Thaw before serving.

→ What can I use instead of eggs?

You can use unsweetened applesauce or flax eggs as a substitute for the eggs for a vegan version.