Vanilla Cupcakes Recipe from Scratch

This easy vanilla cupcakes recipe transforms a simple white cake mix into tender, flavorful cupcakes. They bake up light and moist thanks to a few added ingredients, and pair beautifully with a classic vanilla buttercream. Perfect for birthdays, bake sales, or any time you need a quick homemade treat.

Vanilla Cupcakes

• 1 box (432g) white cake mix

• 1 teaspoon fine sea salt

• 3/4 cup (180ml) dairy-free milk, room temperature

• 4 egg whites, room temperature

• 2/3 cup (165ml) dairy-free yogurt or sour cream, room temperature

• 1/3 cup (80ml) vegetable oil

• 1 teaspoon vanilla extract

Vanilla Buttercream

• 1 cup (240g) dairy-free salted butter, room temperature

• 1 cup (240g) all-vegetable shortening

• 5 cups (600g) icing sugar

• 1 teaspoon fine sea salt

• 1 tablespoon vanilla extract

• optional: food coloring

• optional: sprinkles

Instructions

Vanilla Cupcakes

1. Preheat the oven to 350°F (175°C). Line a 24-cup cupcake pan with liners and set aside.

2. In a large mixing bowl, add the box of white cake mix and the fine sea salt. Give it a quick whisk to break up any lumps and evenly distribute the salt.

3. Add the dairy-free milk, egg whites, dairy-free yogurt or sour cream, vegetable oil, and vanilla extract. Mix on medium speed until the batter is smooth and uniform, scraping the bowl as needed.

4. Spoon or pipe the batter into the prepared liners, filling each one about two-thirds full so they have room to rise without spilling over.

5. Bake for 15–20 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Avoid overbaking to keep cupcakes tender.

6. Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a cooling rack to cool completely before frosting.

Vanilla Buttercream

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the dairy-free butter and shortening on high until light and fluffy, about 5–10 minutes.

2. Add the icing sugar, salt, and vanilla extract. Mix on low at first to combine, then increase speed until smooth.

3. Beat the buttercream on high for about 5 minutes to whip in air and make it fluffy. Scrape the bowl as needed for an even texture.

4. Optional: Add a few drops of food coloring and mix on low until the color is even.

5. Pipe or spread the buttercream onto fully cooled cupcakes. I like using a 1M tip for classic swirls and finishing with sprinkles or a small decorative topper. Enjoy!

Store unfrosted cupcakes in an airtight container in the refrigerator for up to 7 days. If storing frosted cupcakes, keep them refrigerated and bring to room temperature before serving for the best texture. You can customize this recipe by swapping extracts (almond, lemon) or by folding in a few spoonfuls of sprinkles to the batter for a funfetti version.