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Easy High Altitude Vanilla Cupcakes

August 11, 2022 by Heather Smoke 24 Comments

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When it comes to choosing a cupcake, are you team chocolate or vanilla? Honestly, it’s hard to decide, because they’re both so good in different ways. I recently shared my high altitude tested recipe for chocolate cupcakes, and these high altitude vanilla cupcakes were next on my list. And as much as I love chocolate, these vanilla cupcakes are pretty hard to resist. They’re impossibly soft, tender and moist, topped with fluffy vanilla buttercream. It’s pretty much the perfect vanilla cupcake recipe for all special occasions!

Looking for more cupcake recipes? You’ll love these key lime pie cupcakes, chocolate cherry cupcakes, and cookies and cream cupcakes.

Vanilla cupcakes with a gold birthday candle.
Vanilla cupcake with a bite taken.

This site contains affiliate links.  As an Amazon associate, I earn from qualifying purchases.  This means that I may make a small commission if you purchase a product using those links.  This in no way affects my opinion of those products and services.  All opinions expressed on this site are my own.

Why You’ll Love This Recipe

Quick and Easy to Make. The vanilla cupcake batter comes together really fast, with just a bowl and whisk.

A Perfect Cupcake Recipe. These are a great base recipe for all kinds of other flavors. Fill them with strawberry jam and top them with fluffy strawberry buttercream. Add almond extract for a delicious almond cupcake. Fill them with chocolate ganache, and frost them with rich chocolate frosting. The possibilities are endless!

Perfected for High Altitude. I develop all of my recipes for Denver’s altitude of 5,280 feet, so that other mountain bakers can bake with confidence at high altitude.

Vanilla cupcake with the wrapper pulled off.

Ingredients

Unsalted Butter. I always use unsalted butter in cooking and baking, so that I can control the amount of salt in my recipe. You don’t have to splurge on an expensive European butter, but use one that you like to eat on your morning toast. You can also use vegetable oil instead of the butter, if you prefer.

Sugar. Plain granulated sugar adds moisture, and of course, sweetness, to your cupcakes.

Eggs. Gives the cupcake structure and strength.

Vanilla. Our star ingredient! Make sure to use a good quality vanilla extract. If you want your cupcakes to be really special, replace the vanilla extract with Vanilla Bean Paste or real Vanilla Bean.

Cake Flour + Baking Powder + Salt. Cake flour makes the best, lightest fluffiest white cakes and vanilla cakes. You can use all-purpose flour, if it’s all you have, but you really should try cake flour. I usually use either Swans Down Cake Flour or Softasilk Cake Flour. The baking powder leavens the batter and makes the cupcakes rise, and the salt balances the sweetness.

Whole Milk. These high altitude vanilla cupcakes are incredibly moist and tender, thanks to fat in the butter and whole milk.

Ingredients for making vanilla cupcakes.

Instructions

Cupcakes

  • Preheat the oven to 350 F, and position a rack in the center of the oven. Line your muffin pan/s with 15 paper liners.
  • In a bowl, sift together the flour, sugar, salt and baking powder, then whisk until everything is well distributed.
Step 1 for making vanilla cupcakes.
  • Separately, whisk together the eggs, milk, melted butter and vanilla.
  • Add the wet ingredients to the dry ingredients, and whisk just until combined.
Step 2 for making vanilla cupcakes.
  • Divide the batter between the paper liners, filling them no more than 2/3 – 3/4 full.
  • Bake the cupcakes on the center oven rack for about 18 minutes, until the centers of the cupcakes spring back when gently touched, or a toothpick inserted comes out clean.
  • Cool the cupcakes in the pans for several minutes, then carefully transfer to a wire rack to cool completely before frosting.

TIP: Be careful not to overfill the pan. Too much batter will spill over, creating browned edges and muffin tops, which you don’t want on cupcakes.

  • Step 3 for making vanilla cupcakes.
  • Vanilla cupcakes on a black cooling rack.

If you struggle with your buttercream, I’d encourage you to read my post on Perfect American Buttercream. It’s a comprehensive guide to making buttercream, troubleshooting common problems, and many recipe and flavor variations.

Buttercream

  • In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 1 minute until smooth.
  • In a separate bowl, combine the powdered sugar, meringue powder and salt. With the mixer running on low, add the powdered sugar mixture by spoonfuls to the butter, mixing just until combined. The buttercream will be clumpy at this point.
  • Add the vanilla, and increase the speed to medium. Whip the buttercream for about 5 minutes, scraping the bowl several times, until very light and fluffy, adding the milk as needed for desired consistency.
  • Spread or pipe the buttercream onto the cooled cupcakes.
Bowl of lemon buttercream.
Vanilla cupcake with vanilla buttercream.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common questions with cake making, so that you can be successful in your own baking! I also suggest reading these comprehensive posts on making Perfect American Buttercream, How to Stack, Fill, Crumb Coat and Frost Layer Cakes and How to Use Piping Bags.

Frequently Asked Questions

How should I store these cupcakes?

You should store them in an airtight container in the refrigerator for up to 2 days. Let come to room temperature before serving.

What piping tip did you use for the buttercream?

I used tip 2D.

Vanilla cupcakes on a marble board.

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    Blueberry Cupcakes
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    Funfetti Cupcakes
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    Lemon Cupcakes

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Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!

Vanilla cupcakes with a gold birthday candle.

Easy High Altitude Vanilla Cupcakes

Heather Smoke
An easy, high altitude recipe for soft and light vanilla cupcakes, frosted with fluffy vanilla buttercream.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 5 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins
Course Dessert
Cuisine American
Servings15 cupcakes

Equipment

  • Standard-Sized Muffin Pan
  • Stand Mixer with Paddle Attachment

Ingredients
 

Cupcakes

  • 1 ½ cups + 2 tbsp cake flour, fluffed, spooned and leveled
  • ¾ cup granulated sugar
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 1 ½ tsp baking powder
  • 2 large eggs
  • ¾ cup whole milk
  • ½ cup melted butter or vegetable oil
  • 1 ½ tsp vanilla extract

Buttercream

  • 1 ¼ cups unsalted butter, softened to room temperature
  • 2 ½ cups powdered sugar
  • ½ tbsp meringue powder (optional)
  • ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 1 ½ tsp vanilla extract
  • 2-3 tbsp milk or cream, only if needed

Instructions
 

Cupcakes

  • Preheat the oven to 350 F, and position a rack in the center of the oven. Line your muffin pan/s with 15 paper liners.
  • In a bowl, sift together the flour, sugar, salt and baking powder, then whisk until everything is well distributed.
  • Separately, whisk together the eggs, milk, melted butter and vanilla. Add the wet ingredients to the dry ingredients, and whisk just until combined.
  • Divide the batter between the paper liners, filling them no more than 2/3 – 3/4 full.
  • Bake the cupcakes on the center oven rack for about 18 minutes, until the centers of the cupcakes spring back when gently touched, or a toothpick inserted comes out clean.
  • Cool the cupcakes in the pans for several minutes, then carefully transfer to a wire rack to cool completely before frosting.

Buttercream

  • In the bowl of your stand mixer fitted with the paddle attachment, beat the butter for 1 minute until smooth.
  • In a separate bowl, combine the powdered sugar, meringue powder and salt. With the mixer running on low, add the powdered sugar mixture by spoonfuls to the butter, mixing just until combined. The buttercream will be clumpy at this point.
  • Add the vanilla, and increase the speed to medium. Whip the buttercream for about 5 minutes, scraping the bowl several times, until very light and fluffy, adding the milk only as needed for desired consistency.
  • Spread or pipe the buttercream onto the cooled cupcakes.

Notes

These can be baked and frosted one day in advance, stored in the refrigerator in an airtight container.  Bring to room temperature before serving.
For a more intense vanilla flavor, use vanilla bean paste in the cake and buttercream, instead of vanilla extract.
Keyword High Altitude, Vanilla Cupcakes
Tried this recipe?Let us know how it was!
https://curlygirlkitchen.com/

Filed Under: Cupcakes

Previous Post: « Snickerdoodle Cheesecake Bars
Next Post: High Altitude Raspberry Thumbprint Sugar Cookies »

Reader Interactions

Comments

  1. Shannon

    March 2, 2021 at 3:32 pm

    5 stars
    Your chocolate cupcake recipe came out perfectly! Would this vanilla cupcake recipe make a good funfetti cupcakes? Or do you recommend converting your confetti cake recipe into cupcakes?

    Reply
    • Heather

      March 2, 2021 at 3:37 pm

      I’m so glad to hear that! I’d suggest trying my funfetti cupcake recipe: https://curlygirlkitchen.com/funfetti-cupcakes-rainbow-swirl-frosting/

      Reply
      • Solyana Habte

        June 12, 2021 at 6:31 am

        Hi,
        I made these cupcakes. They generally came out nice though they weren’t evenly baked. Also I took 30 mins for my cupcakes to be ready rather than 20. Can we bake these at a lower temperature for a longer time period .. let’s say 325F instead of 350F. Additionally, can the granulated sugar in this recipe be substituted with caster sugar. Iv’e read that caster sugar
        is preferable for creamed cakes as the smaller crystals will dissolve quickly as it is beaten with the butter whereas granulated sugar doesn’t always fully dissolve during the creaming stage (and not if using an all-in-one method) and you may get small crystals of sugar left which will affect the texture of the baked cake.
        Thank you.

        Reply
        • Heather

          June 12, 2021 at 3:19 pm

          You could certainly try caster sugar if you like. I only use granulated sugar for my baking, and haven’t ever had issues with it not dissolving. As for baking at a lower temperature, you could certainly experiment with that. Your oven might have hot spots, though, which could have caused them to bake unevenly.

          Reply
      • Patricia

        November 4, 2022 at 8:53 am

        Hello! Will this recipe work fine in normal altitude? Thank you

        Reply
        • Heather Smoke

          November 4, 2022 at 11:05 am

          Please see my FAQs: https://curlygirlkitchen.com/baking-faqs/

          Reply
  2. Gabby

    April 26, 2021 at 10:55 am

    5 stars
    Hi Heather, I baked these over the weekend and they tasted great! I did a mix of vanilla extract and bean paste. I also did half butter and half oil (creamed the butter and sugar first, then added the oil). I also left them in only for 15 min and they still burnt on the bottom a little bit. My rack is in the middle of the oven. Do you have any thoughts on this? I’m in Reno, NV which is at about 4500ft.

    Reply
    • Heather

      April 26, 2021 at 11:18 am

      Do you have an oven thermometer to check that your oven is heating to the correct temperature? Sometimes they run hot or cold. I once had an oven that was about 65 degrees colder than what I set it to, and I always had to set it higher to compensate.

      Reply
    • sara lynn

      May 30, 2021 at 10:40 pm

      I also live in Reno! I’ve found that baking cakes/cupcakes at 25 degrees hotter helps a lot. They rise more aggressively and bake a bit more evenly 🙂

      Reply
    • Kimberly Hashagen

      October 28, 2022 at 9:29 am

      Could I make cake flour with all purpose ?

      Reply
      • Heather Smoke

        October 28, 2022 at 1:34 pm

        Some people make cake flour by sifting together all purpose flour and corn starch, but I don’t feel like it works quite as well as cake flour for the fluffiest, lightest texture.

        Reply
  3. Trina

    May 16, 2021 at 3:05 pm

    Do you think I could add sprinkles to this recipe? I have a friend that wants some mini funfetti cupcakes.

    Reply
    • Heather

      May 16, 2021 at 4:32 pm

      Yes, you can definitely add sprinkles to this recipe. Jimmies tend to work better than nonpareils since they don’t bleed into the batter quite as much.

      Reply
  4. Kimberly

    July 12, 2021 at 2:54 am

    What if you don’t live in a high altitude area, will these rise and be just as moist?

    Reply
    • Heather

      July 13, 2021 at 1:40 pm

      You should make some adjustments to the ingredients to get good results at a lower altitude, such as decreasing the flour and increasing the leavening. This article has good guidance on specific adjustments: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking

      Reply
  5. Frank

    May 24, 2022 at 6:45 pm

    5 stars
    Hi …. I’m at 6,300 ft and was desperate to find a recipe that actually worked. The structure of these cupcakes was perfect as was the taste. I think since I am at 6.300 ft. that I am losing more moisture through evaporation at this altitude. Do you think substituting 1/4 of the butter with vegetable oil would help?

    Thanks, Frank

    Reply
    • Heather Smoke

      May 24, 2022 at 7:12 pm

      I think that would probably work!

      Reply
  6. Patti

    July 5, 2022 at 1:55 pm

    5 stars
    I am so excited to have found your website! I grew up in Denver – recently returned to Colorful Colorado after living in Scottsdale AZ for over 26 years. We now live near Roxborough State Park. I have experimented with other cupcake recipes since moving back to high altitude and every time the cupcakes are dry and the middle sinks. I made your High Altitude Vanilla Cupcakes for a July 4th celebration and they turned out perfect! They baked to a perfect dome – no sinking – Yay! I love your buttercream recipe – I have never thought to add the meringue powder to my buttercream. Thank you! Thank you! Thank you! I can’t wait to try your other recipes!

    Reply
  7. Stacie L.

    August 1, 2022 at 3:50 pm

    Hello – Could I use just the egg whites instead of the whole egg to get a pure white color?
    Thank you!

    Reply
    • Heather Smoke

      August 1, 2022 at 4:05 pm

      Stacie, I haven’t tested that with this particular recipe. You might like my White Velvet Cupcakes, though, which I make with egg whites: https://curlygirlkitchen.com/white-velvet-cupcakes-high-altitude/

      Reply
    • Stacie

      August 4, 2022 at 7:41 pm

      Thank you!!

      Reply
  8. Christina

    October 31, 2022 at 1:59 pm

    5 stars
    I live at 6400 feet above sea level and these cupcakes come out perfect every time. I use the oil (rather than butter), I substitute non dairy milk, and use Whole Earth’s Erythritol & Monk Fruit mix instead of granulated sugar – excellent results. Thank you for a vanilla cupcake I can finally bake at high altitude with success!

    Reply
  9. SB

    January 5, 2023 at 12:29 pm

    Hi! Why is your vanilla cupcake recipe so different from your cake recipe? Is it just because altitude messes with the structure? Thinking of making a cake and set of cupcakes for my daughter’s birthday party and it has me curious.

    Reply
    • Heather Smoke

      January 5, 2023 at 4:04 pm

      I started by testing my vanilla cake, and then adjusted from there to make it work just right as cupcakes. Most cake recipes need some tweaks to work well as cupcakes.

      Reply

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I'm Heather, and welcome to my Colorado kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes, baked goods and sweets. I believe that the kitchen is the heart of a home, and everyone is welcome in mine. So stay a while, sip a cup of coffee, and bake something delicious with me!

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