Vanilla Cupcakes

Alright, these vanilla cupcakes? They’re soft, fluffy, and full of that sweet, classic vanilla flavor that never goes out of style. Light, tender, and perfect for any celebration—or just because.

I baked them one weekend when I wanted something simple and homemade. Mixed up a smooth batter with real vanilla extract, baked until golden, and topped with a swirl of creamy frosting. One bite in, and I knew they were a go-to recipe.

They’re easy to make, super versatile, and always a crowd-pleaser. Dress them up with sprinkles, fruit, or keep them plain—they shine either way. Let’s get baking—you’re gonna love every bite.

Why You’ll Love This Recipe

• Perfect Texture: These cupcakes bake up with a light, soft crumb that stays moist without being greasy or dense.
• Balanced Flavor: The richness of butter blends smoothly with warm vanilla notes, creating a cupcake that’s sweet but not overpowering.
• Reliable Results Every Time: Follow the instructions closely, and you’ll get beautifully domed, evenly baked cupcakes in under an hour.
• Great for Beginners and Kids: The ingredients are pantry staples, and the process is straightforward.
• Ideal for Any Topping: Frost with buttercream, whipped cream, or ganache. You can also stuff the center with fruit jam or custard.

What You Need to Know Before You Start

Prep Time & Bake Time

• Prep Time: 20 minutes
• Bake Time: 18–22 minutes
• Cooling Time: 15 minutes
• Total Time: About 55 minutes from start to finish

Yield
This recipe makes 12 standard cupcakes. For mini cupcakes, reduce bake time to 12–14 minutes. For jumbo cupcakes, extend baking time to about 25 minutes and use a larger tin.

Skill Level
Easy. You don’t need advanced techniques, but make sure to measure accurately and do not overmix the batter. These are two common mistakes that affect cupcake texture.

Required Kitchen Tools

To keep your process smooth, gather these tools before you begin:

• 12-cup standard muffin tin – Grease or line with cupcake liners.
• Paper cupcake liners – Optional but preferred for easy cleanup and even rise.
• 2 large mixing bowls – One for wet ingredients, one for dry.
• Measuring cups and spoons – For accuracy, especially with flour and baking powder.
• Hand or stand mixer (optional) – Speeds things up, but a whisk will work.
• Rubber spatula – For folding and scraping the bowl.
• Wire cooling rack – Helps cool cupcakes evenly without steam buildup.
• Ice cream scoop or spoon – For even batter portions.

Ingredients for Vanilla Cupcakes

Each ingredient plays a specific role in creating soft, well-balanced cupcakes. Use room temperature ingredients for best results—they blend better and create a uniform batter.

• 1/2 cup (113g) unsalted butter, softened
  Adds moisture, structure, and flavor. Softened butter creams better and traps air for lift.
• 3/4 cup (150g) granulated sugar
  Sweetens and helps form a tender crumb by breaking down the butter during creaming.
• 2 large eggs, room temperature
  Binds the batter and adds richness. Room temperature eggs mix more evenly.
• 2 teaspoons pure vanilla extract
  Adds warm flavor that defines this classic cupcake. Use real extract—not imitation.
• 1/2 cup (120ml) whole milk, room temperature
  Adds moisture and helps loosen the batter. The fat content of whole milk supports texture.
• 1 and 1/4 cups (160g) all-purpose flour, spooned and leveled
  Provides structure. Be careful not to pack the flour or the cupcakes may become dense.
• 1 and 1/4 teaspoons baking powder
  Lifts the batter during baking, giving the cupcakes their soft, domed tops.
• 1/4 teaspoon fine salt
  Enhances flavor and balances sweetness.

Variations for Vanilla Cupcakes

Once you master this basic batter, you can customize it for different flavors and textures:

• Citrus Variation: Add 1 tablespoon of lemon or orange zest to the batter for a fresh twist.
• Berry Core: After baking, scoop out the center and add raspberry, blueberry, or strawberry jam. Replace the top and frost.
• Funfetti Version: Stir 1/3 cup of rainbow sprinkles into the batter just before scooping into the pan.
• Chocolate Chip Cupcakes: Mix in 1/2 cup mini chocolate chips for a kid-friendly treat.
• Dairy-Free Option: Substitute unsalted butter with a dairy-free baking stick and milk with unsweetened almond milk. Flavor stays nearly the same.

How to Make Vanilla Cupcakes Step-by-Step Instructions

1. Preheat the Oven

Set your oven to 350°F (177°C). Place paper liners into each cup of a 12-cup muffin pan. If you’re not using liners, lightly grease each cup with butter or cooking spray.

2. Mix the Dry Ingredients

In a medium bowl, whisk together:

• 1 and 1/4 cups (160g) all-purpose flour
• 1 and 1/4 teaspoons baking powder
• 1/4 teaspoon salt

Set aside. This ensures even distribution of the leavening agent.

3. Cream the Butter and Sugar

In a large mixing bowl, use a hand or stand mixer on medium speed to beat:

• 1/2 cup (113g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar

Beat for about 2–3 minutes, until the mixture is light and fluffy. This step helps create air pockets that give the cupcakes lift.

4. Add Eggs and Vanilla

Add:

• 2 large eggs (one at a time)
• 2 teaspoons pure vanilla extract

Beat until fully incorporated. Scrape down the sides of the bowl if needed.

5. Add the Milk and Dry Ingredients Alternately

Lower the mixer speed and add the flour mixture in three parts, alternating with the 1/2 cup (120ml) whole milk, starting and ending with the flour. Mix just until the batter is smooth. Do not overmix, as this can lead to dense cupcakes.

6. Fill the Cupcake Liners

Use a spoon or an ice cream scoop to divide the batter evenly among the prepared cupcake liners. Fill each about 2/3 full—this allows space for the cupcakes to rise without spilling over.

7. Bake

Place the pan in the preheated oven and bake for 18 to 22 minutes. Check for doneness by inserting a toothpick into the center of a cupcake—it should come out clean or with just a few moist crumbs.

8. Cool

Remove the pan from the oven and allow cupcakes to cool in the pan for 5 minutes. Then, carefully transfer them to a wire cooling rack to cool completely before frosting. Frosting warm cupcakes will cause the topping to melt and slide off.

Vanilla Buttercream Frosting (Optional but Recommended)

For a classic pairing, this smooth buttercream frosting balances sweetness with a rich, creamy texture.

Ingredients:

• 1 cup (226g) unsalted butter, softened
• 3 to 4 cups (360–480g) powdered sugar, sifted
• 1/4 cup (60ml) heavy cream or milk
• 2 teaspoons vanilla extract
• Pinch of salt

Instructions:

1. In a large bowl, beat the softened butter on medium speed for 2 minutes until creamy and pale.
2. Add sifted powdered sugar 1 cup at a time, beating on low after each addition to prevent a sugar cloud.
3. Add vanilla extract and a pinch of salt.
4. Pour in the cream or milk gradually and beat on high for 3–4 minutes until the frosting is light and fluffy. Adjust the texture by adding more cream (for thinner) or sugar (for thicker).
5. Use a spatula or piping bag to apply to cooled cupcakes.

How to Serve Vanilla Cupcakes

These cupcakes are versatile and pair well with many different flavors. Here are a few ways to serve:

• Simple & Classic: Serve with vanilla buttercream and a few sprinkles.
• Fresh Fruit Topping: Add a sliced strawberry or raspberry on top.
• Holiday Style: Tint frosting with natural colors and decorate with themed toppings.
• Birthday Treats: Add colorful sprinkles or edible glitter for a festive look.

Storing Vanilla Cupcakes

• Unfrosted Cupcakes: Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
• Frosted Cupcakes: Keep in the fridge, covered tightly, for 3–4 days. Let them come to room temperature before serving for best texture.
• Freezing: Wrap unfrosted cupcakes individually in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. Thaw at room temperature before frosting.

Nutrition

Nutrient	Per Cupcake (unfrosted)
Calories	180
Total Fat	8g
Saturated Fat	5g
Cholesterol	50mg
Sodium	90mg
Total Carbohydrate	24g
Dietary Fiber	0g
Sugars	13g
Protein	3g

Note: Values are approximate and will vary with specific brands and frosting.

Vanilla Cupcake FAQs

Q: Can I make these cupcakes ahead of time?
Yes. You can bake them a day ahead and store them in an airtight container. Add frosting just before serving for best results.

Q: Can I use oil instead of butter?
Butter gives these cupcakes their classic flavor and structure. While oil can work, it will change the texture and flavor significantly.

Q: How can I make these gluten-free?
Use a 1:1 gluten-free all-purpose flour blend. Avoid overmixing to prevent gummy texture.

Q: Can I make this recipe as a cake?
Yes. This batter fits perfectly into one 8-inch round cake pan. Bake for about 25–30 minutes.

Q: What if I don’t have cupcake liners?
Grease the pan well with butter or nonstick spray and flour the cups lightly.

Conclusion

These Vanilla Cupcakes are a solid go-to recipe for anyone who loves simple, delicious baked treats. Whether you’re baking for a birthday, a gathering, or just a cozy day at home, these cupcakes offer flexibility, dependable results, and satisfying flavor. You don’t need fancy ingredients or tools—just a little patience and the right steps. They’re easy to dress up with frosting, filling, or sprinkles, making them a practical and reliable dessert to keep in your collection.