Simple One Bowl Vanilla Cupcakes

Name: Simple One Bowl Vanilla Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 1 cup milk; 2 large eggs; 2 tsp vanilla extract; 1 1/2 tsp baking powder; 1/2 tsp salt

Highlighted under: Oven Ideas

I love making Simple One Bowl Vanilla Cupcakes because they're so easy and keep the cleanup minimal! The best part is that they turn out moist and delicious every time. It only takes a few common ingredients and one mixing bowl to whip up a batch. Whether for a party or an afternoon treat, these cupcakes are always a hit. Plus, I can easily customize them with different toppings or fillings, making them perfect for any occasion. Let me show you how I create this delightful dessert with just one bowl!

Created by

Lorna Whitcombe

Last updated on 2026-02-16T07:45:36.557Z

When I first tried this recipe, I was amazed at how quickly I could produce fresh cupcakes with such simple ingredients. The key is in the mixing method; by combining everything in just one bowl, it not only saves time but also helps the flavors meld beautifully. I recommend beating the batter until it's just combined to avoid overworking it, which keeps the cupcakes light and fluffy.

Another tip I found helpful is to let the frosting set for a few minutes before serving. This way, you get that beautiful swirl on top and a touch of firmness that makes them look professional. I've baked these cupcakes for countless gatherings, and they never fail to impress!

Why You Will Love This Recipe
Quick and easy preparation with minimal cleanup
Deliciously moist and fluffy texture
Versatile base that can be customized with various flavors

Understanding the Ingredients

Each ingredient in these cupcakes plays an essential role in achieving the perfect texture and flavor. For instance, the combination of butter and sugar not only adds sweetness but also helps create a light and tender crumb by incorporating air during mixing. Using unsalted butter allows you to control the salt levels in your batter. It's also important to have all ingredients at room temperature, as this promotes even mixing and a smoother batter.

The choice of flour is crucial as well. All-purpose flour provides a balanced structure without being too dense. For a more tender cupcake, you could substitute half of the all-purpose flour with cake flour. However, be aware that this could alter the final texture, as cake flour has lower protein content.

Perfecting the Mixing Technique

When mixing the batter, I recommend using an electric mixer on medium speed for about two minutes, as this helps to fully incorporate the ingredients without overmixing. Overmixing can lead to tough cupcakes, so stop as soon as the batter is smooth and almost glossy. If you notice lumps, gently fold them out with a spatula instead of continuing to beat.

To ensure even baking, fill each cupcake liner about two-thirds full. This allows room for the cupcakes to rise without overflowing. If you accidentally overfill, you can gently scrape off some batter with a spoon before baking.

Ingredients

Cupcake Ingredients

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

Instructions

Preheat the Oven

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

Mix the Ingredients

In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the softened butter, milk, eggs, and vanilla extract. Beat with an electric mixer on medium speed for about 2 minutes until smooth.

Fill the Cupcake Liners

Spoon the batter into the lined cupcake tray, filling each about two-thirds full.

Bake the Cupcakes

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Cool and Frost

Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, frost with your favorite icing!

Pro Tips

For extra flavor, try adding a teaspoon of almond extract or your favorite citrus zest to the batter!

Storage Tips

Once your cupcakes are completely cooled, they can be stored in an airtight container at room temperature for up to three days. To keep them even fresher, consider refrigerating them to extend their shelf life. Just make sure to allow them to come to room temperature before serving, as this enhances their soft texture.

If you want to prepare these cupcakes ahead of time, you can freeze them without frosting. Wrap each cooled cupcake tightly in plastic wrap and store in a freezer-safe bag for up to three months. When you're ready to enjoy them, simply thaw at room temperature and frost as desired.

Flavor Variations

This vanilla cupcake base is wonderfully versatile. You can easily add flavors by incorporating a teaspoon of citrus zest, such as lemon or orange, into the batter for a refreshing twist. Alternatively, try mixing in mini chocolate chips or chopped nuts for added texture and flavor.

For a different color and flavor profile, consider adding cocoa powder. Substitute 1/3 cup of flour with unsweetened cocoa powder to create chocolate vanilla cupcakes. Adjust the sugar slightly as cocoa can add a bit of bitterness, depending on your taste preference.

Questions About Recipes

→ Can I use a different type of flour?

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

→ How can I store leftover cupcakes?

Store them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

→ Can I freeze the cupcakes?

Absolutely! Wrap the cooled cupcakes tightly in plastic wrap and freeze for up to 3 months.

→ Can I make these cupcakes without eggs?

Yes, you can use egg substitutes like applesauce or flaxseed meal mixed with water.