These Ultimate Vanilla Cupcakes are the perfect blend of simplicity and decadence. With a soft, moist crumb and a luscious vanilla buttercream frosting, they’re ideal for celebrations, casual gatherings, or simply treating yourself. The secret to their rich flavor lies in the addition of vanilla pudding mix and a touch of almond extract, giving them a depth that’s hard to resist. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and guarantees impressive results every time!
What You’ll Need
Ingredients
- For the Cake:
- 1 3/4 cups flour
- 3/4 cup sugar
- 1 package vanilla pudding mix (102g)
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 2 eggs
- 1 cup milk
- 1/2 cup butter
- 2 tsp vanilla extract
- 1 tsp almond extract
- 1/2 cup boiling water
- For the frosting:
- 1 cup butter, room temperature
- 3 cups powdered sugar, or added to taste
- 1/4 tsp salt
- 1 tbsp vanilla extract
- 2-3 tbsp heavy cream or whole milk, added to desired consistency
Equipment I Used
How to Make It
For the Cake:
Preheat the Oven
Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners or prepare three 8-inch cake pans by greasing them with butter or oil. This recipe makes about 16 cupcakes.
Mix Dry Ingredients
In a large mixing bowl, combine the sugar, flour, vanilla pudding mix, baking powder, baking soda, and a pinch of salt. Whisk to ensure everything is evenly distributed and free of lumps.
Combine Wet Ingredients
Add the eggs, milk, melted butter, vanilla extract, and almond extract to the dry ingredients. Mix with an electric hand mixer or whisk until everything is thoroughly combined into a smooth batter.
Stir in the boiling water slowly to avoid splashing. The batter will be thin, which is normal and helps create a moist cupcake.
Fill the Pans
Divide the batter evenly among the prepared cupcake liners or cake pans, filling each about two-thirds full.
Bake
Bake the cupcakes for 20 minutes or the cakes for 30-35 minutes. Test doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs.
Cool Completely
Allow the cupcakes or cake layers to cool in their pans for 10 minutes before transferring to a wire rack to cool completely.
For the Frosting:
Whip the Butter
In the bowl of a stand mixer fitted with a whisk attachment, beat the room-temperature butter on high speed for about 5 minutes, until it becomes light in color and fluffy. Scrape down the sides of the bowl as needed.
Incorporate Powdered Sugar and flavorings
Sift the powdered sugar to remove any lumps. Reduce the mixer speed to medium-low and add the powdered sugar half a cup at a time, mixing well after each addition.
Add the salt and vanilla extract to the butter mixture, and beat until fully incorporated. (The salt helps balance the sweetness of the frosting, enhancing the overall flavor.)
Adjust Consistency
Add the heavy cream or milk, 1 tablespoon at a time, until the frosting reaches your desired consistency. Beat on high speed for another minute to make it extra fluffy.
Decorate
Frost the cooled cupcakes using a piping bag with your favorite decorating tip or a spatula. Get creative by adding swirls, sprinkles, or even a drizzle of melted chocolate.
These Ultimate Vanilla Cupcakes are a true crowd-pleaser, combining a moist, flavorful base with a perfectly whipped vanilla buttercream frosting. Whether you’re baking for a special occasion or simply to satisfy a sweet craving, this recipe is sure to impress. If you give it a try, I’d love to hear how they turned out in the comments below—share your thoughts, tips, or any creative touches you added!
Ultimate Vanilla Cupcakes
Ingredients
For the Cake:
- 1 3/4 cups flour
- 3/4 cup sugar
- 1 package vanilla pudding mix (102g)
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 2 eggs
- 1 cup milk
- 1/2 cup butter
- 2 tsp vanilla extract
- 1 tsp almond extract
- 1/2 cup boiling water
For the frosting:
- 1 cup butter, room temperature
- 3 cups powdered sugar, or added to taste
- 1/4 tsp salt
- 1 tbsp vanilla extract
- 2-3 tbsp heavy cream or whole milk, added to desired consistency
Directions
For the cake:
- Preheat the oven to 350°F. Line a cupcake pan with cupcake liners or coat three 8-inch cake pans with butter or oil.
- In a large bowl, combine the sugar, flour, vanilla pudding mix, baking powder, baking soda, and salt. Add the eggs, milk, butter, vanilla and almond extract, and mix until everything is thoroughly incorporated. Stir in the boiling water.
- Divide the batter evenly among the prepared cupcake or cake pans. Bake for 20 minutes for the cupcakes, or 30 to 35 minutes for the cakes, until a toothpick inserted comes out clean. Cool the cupcakes or layers in the pans for 10 minutes before transferring to a wire rack to cool completely.
For the frosting:
- In the bowl of a stand mixer fitted with the whisk attachment, beat butter on high speed for 5 minutes or until lightened in color and whipped, scraping down the bowl as needed.
- Meanwhile, sift 3 cups of powdered sugar. Reduce mixer to medium-low speed and add powdered sugar half a cup at a time until it is fully incorporated, scraping the sides of the bowl as needed.
- Add 1/4 tsp salt, then add 1 tbsp Vanilla Extract, beating until incorporated.
- Add 2-3 tbsp of heavy cream or milk, 1 tbsp at a time, and adding it to the desired consistency. Beat another minute until whipped and well combined.
- Frost cupcakes with a piping bag or spatula. Get creative with swirls, sprinkles, or chocolate drizzle. Enjoy!
LITTLE MESSY KITCHEN 
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