Easy Homemade Vanilla Cupcake Recipe – Moist & Fluffy
There’s nothing quite like a classic vanilla cupcake—soft, moist, and bursting with sweet vanilla flavor. Perfect for birthdays, parties, or a simple treat, this foolproof recipe guarantees bakery-quality results every time. Topped with creamy frosting, these cupcakes are sure to be a crowd-pleaser!
Prep Time:
15 minutes
Cook Time:
18 minutes
Calories:
Approximately 280 kcal per cupcake
ingredients
1 ¼ cups all-purpose flour
1 ¼ tsp baking powder
½ tsp baking soda
½ tsp salt
2 large eggs (room temperature)
¾ cup granulated sugar
½ cup unsalted butter, softened (or vegetable oil)
2 tsp pure vanilla extract
½ cup buttermilk (or whole milk)
For the Vanilla Buttercream Frosting
1 cup unsalted butter, softened
3-4 cups powdered sugar
2-3 tbsp heavy cream or milk
2 tsp pure vanilla extract
Pinch of salt
Directions
1. Prep & Preheat
Preheat oven to 350°F (175°C).
Line a cupcake pan with 12 paper liners.
2. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter & Sugar
In a large bowl, beat butter and sugar until light and fluffy (about 2-3 minutes).
Add eggs one at a time, mixing well after each.
Stir in vanilla extract.
4. Combine Wet & Dry Ingredients
Alternate adding the dry ingredients and buttermilk, beginning and ending with flour. Mix until just combined—do not overmix.
5. Fill & Bake
Divide batter evenly among cupcake liners (about ⅔ full).
Bake for 15-18 minutes, or until a toothpick inserted comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack.
6. Make the Frosting
Beat butter until smooth.
Gradually add powdered sugar, vanilla, salt, and cream until fluffy.
Pipe or spread onto cooled cupcakes.
Frequently Asked Questions
1. Can I use milk instead of buttermilk?
Yes! Substitute with ½ cup whole milk + ½ tbsp lemon juice or vinegar. Let sit for 5 minutes before using.
2. Why are my cupcakes dry?
Overbaking or overmixing the batter can cause dryness. Check for doneness at 15 minutes.
3. Can I make these cupcakes ahead?
Absolutely! Store unfrosted cupcakes in an airtight container for up to 2 days or freeze for 1 month.
4. How do I get fluffy frosting?
Ensure butter is softened but not melted, and whip for 3-5 minutes until light and airy.
5. Can I use this recipe for a cake?
Yes! Double the recipe for a 9-inch round cake and bake for 25-30 minutes.
Tools You'll Need
Mixing bowls
Electric hand mixer or stand mixer
Cupcake pan & liners
Measuring cups & spoons
Wire cooling rack
Piping bag (optional)
Tips
Room-temperature ingredients blend better for a smooth batter.
Do not overmix—this prevents dense cupcakes.
Cool completely before frosting to avoid melting.
For extra flavor, add vanilla bean paste or a pinch of cinnamon.
Allergy Information
Contains: Gluten, dairy, eggs
Dairy-Free Option: Use plant-based butter & milk.
Gluten-Free Option: Substitute with 1:1 gluten-free flour.
Conclusion
These vanilla cupcakes are a timeless favorite—simple, delicious, and endlessly customizable. Whether you’re a baking novice or a seasoned pro, this recipe delivers perfectly tender cupcakes every time. Give it a try, and don’t forget to share your beautiful creations! Happy baking!
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