Birthday Vanilla Cupcakes

My favourite cupcakes – Plain jane vanilla that is anything but basic

Guys. It is my birthday!

And while I am so not on board with the whole, getting older thing, I am totally on board with all the presents, pampering and birthday cake that come along with it.

So for my birthday I thought I would share with you my favourite cake recipe. It might shock some of you to know that I am not a fan of chocolate. Never have been. I know I don’t have a lot of people in my camp. But give me a plain jane vanilla anything and I am in heaven.

This is my version of a basic vanilla cupcake that tastes anything but basic.

I made these pretty things for my nephew’s dino themed birthday party a couple of weekends ago and they were delicious!

The recipe is inspired by the Prairie Girl vanilla cupcakes which (if you are not from Toronto) are the best cupcakes ever. Even their buttercream frosting is amazing. I love it so much I bought the cookbook. I made a few tweaks to their basic vanilla cupcake recipe and now this is my go to recipe for vanilla cake.

Alright. I am off to enjoy what is left of my birthday with a dinner out with the hubs to make the best of this weeknight birthday. Have a great Monday!

Anything but Basic Vanilla Cupcakes

These cupcakes are anything but basic. You will never want to make boxed vanilla cupcakes ever again.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Keyword: dessert
Servings: 24 cupcakes


  • 2 cups All purpose flour
  • 1 1/8 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup white sugar
  • 1/2 cup salted butter (room temperature)
  • 1 1/2 tsp vanilla extract
  • 4 large eggs (room temperature)
  • 1 1/2 cup buttermilk*


  • Preheat oven to 350*F
  • Prepare the cupcake tins with cupcake liners.
  • Combine the dry ingredients in a large bowl (flour, baking powder, baking soda, salt)
  • Using a stand mixer with whisk attachment on medium speed beat the butter, sugar and vanilla essence until creamy and fluffy (about 8 mins). Make sure you stop halfway and scrape the bowl down. 
  • While the mixer is still going on medium, add the eggs one at a time, allowing them to blend in.
  • Take the bowl out of the mixer and use a large spatula or wooden spoon to fold in one third of the flour.
  • Add one third of the buttermilk and continue folding.
  • Keep going, alternating flour and buttermilk till both are incorporated into the mixture but being careful not to over mix (or the cupcakes won't be fluffy!). The batter might look a bit lumpy, that is fine, but make sure there are no dry pockets.
  • Spoon the batter into the cupcake liners filling them to about 3/4 full.
  • Bake for 15 to 17 minutes till the cupcakes are firm in the centre, and bounce back when tapped lightly. Let them cool in the cupcake tins for 10 mins before removing to cool completely. Frost as you like and serve!


These are best eaten within 2-3 days. 
If you want to make these into one big cake, this batter will make about two 9-inch cakes. Just adjust the cooking time to about 30-35 minutes, again till the centre of the cake looks firm and bounces back when pressed lightly. 
*If you are in a pinch and don’t have buttercream, mix 1/2 cup of yogurt with 1 cup water or milk instead!

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