I have to admit something. I was never a big fan of plain cupcakes. I always thought they were boring compared to chocolate or red velvet.
But one day, I decided to give vanilla a fair chance and play around with a recipe. And wow — it turned out so soft, fluffy, and buttery that I couldn’t stop at just one.
That’s when I realized vanilla cupcakes can be the real star if made right.
I’m sharing my exact recipe with you today, step by step, so you can bake these perfect little treats at home. Trust me, once you try them, you’ll never look at vanilla the same way again.
Ingredients You’ll Need
Before we jump in, let’s get our ingredients ready. These are simple pantry staples, nothing fancy:
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup sugar
- 2 large eggs
- 2 tsp vanilla extract (use good quality if possible)
- 1/2 cup milk
Step-by-Step Instructions
1. Prepare Your Oven and Pan
First things first, preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. This helps the cupcakes bake evenly and makes cleanup easier.
2. Mix the Dry Ingredients
In one bowl, whisk together flour, baking powder, and salt. Mixing them separately first makes sure your cupcakes rise properly.
3. Cream the Butter and Sugar
In another bowl, beat the butter and sugar until light and fluffy. This step is super important — it gives your cupcakes that soft and airy texture.
4. Add the Eggs and Vanilla
Beat in the eggs, one at a time, then mix in the vanilla extract. Don’t rush this step — the eggs add richness, and the vanilla brings out the flavor.
5. Combine Wet and Dry
Slowly add the dry mix into the butter mix, alternating with milk. Start and end with the dry ingredients. Mix until just combined — don’t overmix or the cupcakes will turn dense.
6. Fill and Bake
Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes or until a toothpick comes out clean.
7. Cool Before Frosting
Let the cupcakes cool completely before frosting. If you frost while warm, the icing will melt right off.
Frosting Ideas to Make Them Better
You can top these cupcakes with almost anything, but here are my favorites:
- Classic buttercream frosting
- Whipped cream with sprinkles
- Cream cheese frosting for a tangy twist
- Even Nutella works if you want something quick
Tips to Get Perfect Cupcakes Every Time
- Use room-temperature butter and eggs for better mixing.
- Don’t overfill the liners — two-thirds is perfect.
- Don’t overmix the batter or you’ll lose that fluffy texture.
- Let the cupcakes cool fully before decorating.
Why You’ll Love These Cupcakes
I love this recipe because it’s simple, quick, and always works. The cupcakes turn out moist, fluffy, and not overly sweet. Plus, you can dress them up with any frosting and make them look fancy for birthdays, parties, or just when you crave something sweet.
FAQs About Vanilla Cupcakes
Q1: Can I make these without eggs?
Yes, you can use 1/4 cup yogurt or unsweetened applesauce per egg.
Q2: Can I store them?
Keep them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Q3: Can I freeze these cupcakes?
Yes! Wrap them tightly and freeze for up to 2 months. Just thaw and frost when ready.
Q4: What if I don’t have cupcake liners?
Grease the muffin pan well with butter or oil, and they’ll still bake just fine.
Q5: Can I double the recipe?
Absolutely! Just double all ingredients — baking time stays almost the same.