Classic Homemade Vanilla Cupcakes (Soft, Fluffy, Bakery-Style)

Introduction

These classic homemade vanilla cupcakes are soft, fluffy, and full of rich vanilla flavor. They bake up perfectly golden with a tender crumb, making them ideal for birthdays, celebrations, or simple everyday treats. Easy to prepare with basic pantry ingredients, this recipe delivers bakery-quality cupcakes that pair beautifully with your favorite frosting.

Why You’ll Love This Recipe

  • Soft, tender cupcakes with a light and fluffy texture
  • Simple ingredients you likely already have
  • Rich vanilla flavor in every bite
  • Perfect base for any frosting or decorations
  • Great for parties, meal prep, or make-ahead treats
  • Beginner-friendly but professional in results
  • Moist and not overly sweet
  • Reliable baking time for consistent results

Ingredients

For the Vanilla Cupcakes (Makes 12)

Dry Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt

Wet Ingredients:

  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk

For the Buttercream Frosting

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1–2 tablespoons milk or heavy cream
  • 1 teaspoon vanilla extract

Directions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.

Step 3: Cream the Butter and Sugar

In a separate large bowl, beat the softened butter and granulated sugar for 2–3 minutes, until the mixture is light, pale, and fluffy.

Step 4: Add Eggs and Vanilla

Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 5: Combine Wet and Dry Ingredients

Add the dry mixture to the butter mixture in two parts, alternating with the milk. Mix gently until just smooth—avoid overmixing to maintain a tender crumb.

Step 6: Fill the Cupcake Liners

Divide the batter evenly into the liners, filling each two-thirds full.

Step 7: Bake

Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden.

Step 8: Cool

Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Buttercream Frosting

Step 9: Beat the Butter

In a mixing bowl, beat the softened butter until creamy and smooth.

Step 10: Add Powdered Sugar

Gradually add the powdered sugar, beating on medium speed until fully incorporated and fluffy.

Step 11: Add Vanilla and Milk

Add the vanilla extract and 1 tablespoon of milk or cream. Beat until the frosting becomes light and fluffy. Add a little more milk if needed to reach your desired consistency.

Tips for Best Results

  • Ensure the butter is fully softened for smooth mixing.
  • Do not overmix the batter—this keeps cupcakes tender.
  • Use room-temperature eggs and milk for even blending.
  • For extra flavor, use real vanilla bean paste.
  • Sift the powdered sugar for the smoothest buttercream.
  • Allow cupcakes to cool completely before frosting to prevent melting.
  • Use an ice cream scoop for even batter distribution.

Variations & Substitutions

  • Chocolate Version: Add 1/4 cup cocoa powder to the dry ingredients.
  • Funfetti: Fold in 1/3 cup rainbow sprinkles.
  • Lemon Cupcakes: Add lemon zest and replace 1 tablespoon of milk with lemon juice.
  • Dairy-Free: Use dairy-free milk and vegan butter.
  • Low-Sugar Frosting: Replace part of the powdered sugar with a low-calorie alternative.

Serving Suggestions

  • Frost with classic buttercream, cream cheese frosting, or chocolate ganache.
  • Decorate with sprinkles, fruit, or shaved chocolate.
  • Serve at birthday parties, baby showers, holidays, or school events.
  • Pair with coffee, tea, or milk for a simple treat.
  • Turn into filled cupcakes by adding jam or pastry cream.

Storage & Reheating

  • Room Temperature: Store frosted cupcakes for 1–2 days in an airtight container.
  • Refrigerator: Store for up to 5 days. Bring to room temperature before serving.
  • Freezer: Freeze unfrosted cupcakes for up to 2 months. Frost after thawing.
  • Reheating: Not needed, but you can warm unfrosted cupcakes 5–10 seconds in the microwave to soften.

Nutrition Information

Per Cupcake (with frosting, approx. 80g):

  • Calories: 320 kcal
  • Carbohydrates: 42g
  • Protein: 3g
  • Total Fat: 16g
    • Saturated Fat: 10g
    • Polyunsaturated Fat: 1g
    • Monounsaturated Fat: 4g
    • Trans Fat: 0g
  • Cholesterol: 70mg
  • Sodium: 125mg
  • Potassium: 60mg
  • Fiber: 0g
  • Sugar: 34g
  • Vitamin A: 480 IU
  • Vitamin C: 0mg
  • Calcium: 48mg
  • Iron: 1mg

Nutritional values are estimates and may vary based on ingredients used.

FAQ

Can I make these cupcakes ahead of time?
Yes. Store them unfrosted in an airtight container and frost before serving.

Can I use cake flour instead of all-purpose flour?
Yes. It will make the cupcakes even softer. Use the same measurement.

Why are my cupcakes dense?
Overmixing the batter or using cold ingredients can make cupcakes dense.

Can I double the recipe?
Yes. Double all ingredients and bake in two cupcake trays.

Can I color the frosting?
Absolutely. Add gel food coloring for vibrant results.

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