Let me be real with you — I’ve tried so many vanilla cupcake recipes, but most of them were either too dry, too sweet, or just didn’t taste right.
One day I thought, “Why can’t I just make a simple, soft, and fluffy vanilla cupcake that actually tastes like happiness in a bite?”
After testing again and again, I found this recipe that never fails me. And honestly, I feel you’re going to love it too. It’s easy, quick, and gives you cupcakes that taste like they came straight from a bakery.
Ingredients You Will Need
Here’s what you need for this recipe (don’t worry, it’s all simple stuff you probably already have in your kitchen):
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter (softened at room temp)
- 1 cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract (the star of the show!)
- ½ cup milk (whole milk works best)
Why These Ingredients Work
- Butter + sugar make the cupcakes soft and give that bakery-style texture.
- Eggs add structure and richness.
- Vanilla extract is what makes these vanilla cupcakes — don’t skip it.
- Milk keeps them moist and fluffy.
Step-by-Step Instructions
Follow these steps and you’ll get perfect cupcakes every single time:
- Preheat oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt. Keep it aside.
- Cream butter and sugar: In another bowl, beat butter and sugar until light and fluffy. This step is key for fluffy cupcakes.
- Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract.
- Combine everything: Slowly add dry mixture into the wet mixture, alternating with milk. Start and end with flour. Mix until just combined — don’t overmix!
- Fill liners: Pour the batter into cupcake liners, filling about 2/3 full.
- Bake: Bake for 18–20 minutes until a toothpick comes out clean.
- Cool and frost: Let them cool before frosting with your favorite buttercream or whipped cream.
Tips to Make Them Perfect
- Don’t overmix the batter, or your cupcakes may turn dense.
- Always use room-temperature butter and eggs for the best results.
- If you want extra moist cupcakes, you can brush the top with simple syrup after baking.
- Want a bakery look? Use a piping bag for frosting instead of just spreading it with a knife.
Variations You Can Try
- Funfetti cupcakes: Add colorful sprinkles into the batter.
- Chocolate swirl: Mix in a little melted chocolate before baking for a marble effect.
- Filled cupcakes: Scoop out a little center and fill with jam, Nutella, or cream.
Why You’ll Love These Cupcakes
I love this recipe because it’s not just about making cupcakes — it’s about creating something that makes you and everyone around you smile. They’re soft, fluffy, smell amazing, and taste even better. If you’ve been hunting for a foolproof vanilla cupcake recipe, trust me, this is it.
FAQs
Q: Can I use salted butter instead of unsalted?
Yes, but skip the extra salt in the recipe.
Q: Can I make these ahead of time?
Absolutely! You can bake them a day earlier, keep them in an airtight box, and frost them when ready.
Q: Can I use oil instead of butter?
Yes, but butter gives better flavor. If you only have oil, use ½ cup vegetable oil.
Q: How do I store leftover cupcakes?
Keep them in a container at room temperature for up to 2 days or refrigerate for up to 5 days.
Q: Can I freeze them?
Yes! Freeze without frosting for up to 2 months. Thaw before frosting and serving.