The Best Vanilla Cupcakes You’ll Ever Make
There’s nothing quite like the perfect vanilla cupcake—light, fluffy, and bursting with rich vanilla flavor. This Fluffy Vanilla Cupcakes recipe is so much better than store-bought cupcakes because you’ll be enjoying them fresh from the oven. With a soft, tender crumb and a creamy vanilla buttercream frosting, these cupcakes are truly bakery-quality.
After extensive testing and tweaking, I’ve perfected this recipe to ensure moist, flavorful cupcakes every time. Many store-bought or homemade cupcakes tend to be dry and crumbly, but these remain moist and delicious in every bite.
Whether you’re baking for a birthday, a celebration, or just because you love cupcakes, this recipe will become your go-to! Let’s dive in and create the best vanilla cupcakes ever.
Why You’ll Love This Recipe
✔ Soft, Fluffy, & Moist – No dry cupcakes here! This recipe guarantees the perfect texture.
✔ Packed with Vanilla Flavor – Using pure vanilla extract ensures a rich, classic taste.
✔ Bakery-Style Frosting – A creamy vanilla buttercream that’s smooth and easy to pipe.
✔ Perfect for Any Occasion – Great for birthdays, holidays, or everyday treats.
✔ Beginner-Friendly – Simple ingredients and easy steps make this a foolproof recipe.
Ingredients for Fluffy Vanilla Cupcakes
To make these homemade vanilla cupcakes, you’ll need:
For the Cupcakes:
- ¾ cup (170g) unsalted butter, at room temperature
- 1½ cups (300g) granulated sugar
- 5 large eggs, at room temperature
- 2½ cups (270g) cake and pastry flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup (240ml) 2% milk, at room temperature
- 1 tbsp vanilla extract
For the Vanilla Buttercream Frosting:
- ¾ cup (170g) unsalted butter, at room temperature
- 4–6 cups icing sugar, sifted
- 6 tbsp 2% milk
- 1½ tsp vanilla extract
(Optional: Food coloring for decorative frosting.)
Step-by-Step Instructions
Step 1: Preheat & Prepare
- Preheat the oven to 350°F (175°C).
- Line two muffin tins with large cupcake liners.
Step 2: Make the Cupcake Batter
- In a large mixing bowl, beat the butter and sugar together on medium speed for 2–3 minutes until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
Step 3: Combine Dry & Wet Ingredients
- In a separate bowl, sift together the cake flour, baking powder, and salt.
- In another small bowl, stir together the milk and vanilla extract.
- Alternate adding the dry and wet ingredients to the butter mixture:
- Start with 1/3 of the flour mixture, then add half of the milk mixture.
- Repeat, ending with the last portion of flour.
- Beat until just combined—don’t overmix!
Step 4: Bake the Cupcakes
- Use an ice cream scoop or spoon to fill each cupcake liner two-thirds full.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the tins for 5 minutes, then transfer them to a wire rack to cool completely.
How to Make the Vanilla Buttercream Frosting
Step 5: Beat the Butter
- In a stand mixer with a paddle attachment (or using a hand mixer), beat the butter on medium-high speed for 2–3 minutes until fluffy.
Step 6: Add the Sugar & Milk
- Add 2 cups of sifted icing sugar and beat on low speed to incorporate.
- Increase to high speed and beat until fluffy.
- Add the milk and vanilla extract, then beat again.
- Gradually add the remaining 2–4 cups of icing sugar, beating until smooth and spreadable.
Step 7: Decorate the Cupcakes
- Pipe or spread the frosting onto cooled cupcakes.
- If desired, add food coloring to create colorful frosting.
- Sprinkle with decorating sugar or sprinkles for extra flair.
- Let the frosted cupcakes set for an hour before serving.
Pro Tips for Perfect Vanilla Cupcakes
✔ Use Room Temperature Ingredients – This ensures a smooth, even batter.
✔ Don’t Overmix the Batter – Overmixing can make cupcakes dense. Mix until just combined.
✔ Measure Flour Correctly – Use the spoon and level method for accuracy.
✔ Use High-Quality Vanilla Extract – The key to rich vanilla flavor!
✔ Cool Completely Before Frosting – Warm cupcakes can melt the buttercream.
Variations & Customizations
⭐ Vanilla Bean Cupcakes: Add 1 tsp vanilla bean paste for a deeper flavor.
⭐ Chocolate Chip Cupcakes: Fold in ½ cup mini chocolate chips before baking.
⭐ Lemon Vanilla Cupcakes: Add 1 tsp lemon zest to the batter for a citrus twist.
⭐ Funfetti Cupcakes: Stir in ¼ cup rainbow sprinkles for a festive touch!
How to Store & Freeze Cupcakes
At Room Temperature:
- Store unfrosted cupcakes in an airtight container for up to 2 days.
- Frosted cupcakes can be stored at room temp for 1 day (if the room is cool).
In the Refrigerator:
- Keep frosted cupcakes in an airtight container for up to 4 days.
- Let them sit at room temperature for 30 minutes before serving.
Freezing Instructions:
- Unfrosted cupcakes can be frozen for up to 3 months. Wrap individually and store in a freezer bag.
- To thaw, leave at room temperature for 2 hours before frosting.
Frequently Asked Questions
1. Why are my cupcakes dry?
Dry cupcakes often result from overbaking or using too much flour. Always measure flour properly and bake until just done.
2. Can I use all-purpose flour instead of cake flour?
Yes! If you don’t have cake flour, use 2½ cups all-purpose flour and replace 5 tbsp with cornstarch.
3. Can I make mini cupcakes?
Absolutely! Bake mini cupcakes for 10–12 minutes at the same temperature.
4. What’s the best way to pipe frosting?
Use a large star tip (like Wilton 1M) for a beautiful swirl.
Final Thoughts: The Ultimate Fluffy Vanilla Cupcakes
These Fluffy Vanilla Cupcakes are light, moist, and packed with vanilla flavor, making them the perfect treat for any occasion. Whether you’re making them for a party or just a sweet craving, this easy cupcake recipe is one you’ll come back to again and again.
Try them today and let me know how they turn out!
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