Perfect Vanilla Cupcakes Recipe - Fluffy & Moist Bakery-Style Treats
These Classic Vanilla Cupcakes are light, fluffy, and moist with a tender crumb that melts in your mouth. Topped with creamy vanilla buttercream, they’re simple to make yet taste like they came from a professional bakery – perfect for birthdays, parties, or everyday indulgence.
Prep Time:
20 minutes
Cook Time:
18 minutes
Calories:
Approximately 280 kcal per cupcake
ingredients
For the Vanilla Cupcakes:
1 ¼ cups (160g) all-purpose flour
1 ¼ tsp baking powder
½ tsp baking soda
½ tsp salt
2 large eggs, room temperature
¾ cup (150g) granulated sugar
1 ½ tsp pure vanilla extract
½ cup (120ml) vegetable oil
½ cup (120ml) buttermilk (or whole milk)
For the Vanilla Buttercream Frosting:
1 cup (230g) unsalted butter, softened
3-4 cups (360-480g) powdered sugar
2 tsp vanilla extract
2-3 tbsp heavy cream or milk
Pinch of salt
Directions
1. Prepare the Cupcake Batter:
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat eggs and sugar for 2-3 minutes until pale and slightly thickened.
Mix in vanilla extract and oil until combined.
Alternate adding dry ingredients and buttermilk, beginning and ending with flour mixture. Mix just until smooth (do not overmix).
2. Bake the Cupcakes:
Fill cupcake liners ⅔ full (about 3 tbsp batter per cup).
Bake for 15-18 minutes, until a toothpick comes out clean.
Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
3. Make the Vanilla Buttercream:
Beat softened butter for 2 minutes until creamy.
Gradually add powdered sugar, 1 cup at a time, beating well after each addition.
Mix in vanilla, salt, and 2 tbsp cream. Add more cream if needed for desired consistency.
4. Frost & Decorate:
Pipe or spread frosting onto cooled cupcakes.
Optional: decorate with sprinkles, edible glitter, or fresh berries.
Frequently Asked Questions
1. Can I use milk instead of buttermilk?
Yes, but buttermilk makes them extra tender. For substitute, mix ½ cup milk with ½ tbsp lemon juice/vinegar and let sit 5 minutes.
2. Why are my cupcakes dense?
Overmixing or expired leavening agents can cause density. Mix just until combined and check baking powder/soda freshness.
3. Can I make these cupcakes ahead?
Unfrosted cupcakes stay fresh 2 days at room temperature or freeze up to 1 month. Frost before serving.
4. How do I get tall, fluffy cupcakes?
Ensure baking powder is fresh, don’t overfill liners (⅔ full), and avoid opening oven door while baking.
5. Can I color the frosting?
Absolutely! Use gel food coloring for vibrant hues without thinning the buttercream.
Tools You'll Need
12-cup muffin tin
Cupcake liners
Mixing bowls
Whisk & rubber spatula
Electric mixer
Piping bag & tip (optional)
Tips
Use room temperature ingredients for even mixing
Measure flour correctly – spoon & level (don’t scoop!)
Don’t overbake – check at 15 minutes
For extra flavor, add ½ tsp almond extract to frosting
Chill frosting 10 minutes if too soft for piping
Allergy Information
Contains: Dairy (butter, milk), Eggs, Gluten (flour)
Dairy-Free Option: Use plant-based butter and milk
Gluten-Free Option: Substitute 1:1 gluten-free flour blend
Conclusion
These Perfect Vanilla Cupcakes are a timeless classic that never goes out of style. With their cloud-like texture, rich vanilla flavor, and silky buttercream, they’re guaranteed to impress at any gathering or satisfy your sweet cravings.
We’d love to see your creations! Share your beautifully decorated cupcakes with us – happy baking!
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