Vanilla Cupcakes Recipe (Soft, Fluffy & Bakery-Style)

Everyone needs a go-to vanilla cupcake recipe.

It’s the kind of simple classic you’ll reach for again and again, whether you’re baking for a birthday, a school event, or just because you’re craving something sweet.

This recipe gives you soft, fluffy cupcakes with a rich vanilla flavor and a moist crumb that stays tender.

The ingredients are simple, and the steps are easy to follow, even if you’re new to baking.

If you’ve been looking for a reliable vanilla cupcake that turns out beautifully every time, this is it. Let’s bake a batch you’ll be proud to share.

Why You’ll Love This Vanilla Cupcake Recipe

Soft and Fluffy Texture

A great vanilla cupcake should be light, tender, and soft with every bite. This recipe gives you that exact texture by using the right balance of butter, sugar, eggs, and milk.

Each ingredient plays a role in creating a smooth batter that bakes into a delicate crumb.

Creaming the butter and sugar properly adds air to the batter, which helps the cupcakes rise beautifully.

Mixing just until combined keeps them soft instead of dense. The result is a cupcake that feels light in your hand and melts in your mouth.

Simple Pantry Ingredients

You don’t need anything fancy to make these cupcakes. Most of the ingredients are already in your kitchen: flour, sugar, butter, eggs, milk, baking powder, and vanilla extract.

Using basic ingredients makes this recipe easy to repeat anytime. It also means you can bake a batch without planning days ahead. When a last-minute celebration pops up, you’ll be ready.

Easy for Beginners

If you’re new to baking, this recipe is a great place to start. The steps are straightforward and clearly structured, so you won’t feel overwhelmed.

You’ll learn key baking skills like creaming butter and sugar, alternating wet and dry ingredients, and filling cupcake liners properly.

Once you master this recipe, many other cupcake flavors will feel much easier to make.

Perfect Base for Different Frostings and Fillings

Vanilla cupcakes are like a blank canvas. Their light flavor pairs well with almost any frosting, from classic buttercream to chocolate or cream cheese frosting.

You can also add fillings like jam, caramel, or chocolate ganache to make them extra special.

With one reliable base recipe, you can create endless variations without changing the core method. That flexibility makes this recipe one you’ll use again and again.

Ingredients You’ll Need

Dry Ingredients

• 1½ cups (190g) all-purpose flour – Spoon and level for accuracy.
• 1½ teaspoons baking powder – Helps the cupcakes rise properly.
• ¼ teaspoon salt – Balances the sweetness and enhances flavor.

Wet Ingredients

• ½ cup (113g) unsalted butter, softened – Adds richness and structure.
• 1 cup (200g) granulated sugar – Sweetens and helps create a light texture.
• 2 large eggs, room temperature – Provide structure and moisture.
• 2 teaspoons pure vanilla extract – Gives that classic, rich vanilla flavor.
• ½ cup (120ml) whole milk, room temperature – Keeps the cupcakes soft and tender.

Optional (For Extra Moisture)

• ¼ cup (60g) sour cream or plain yogurt – Makes the cupcakes even more moist and slightly richer in texture.

How to Make Vanilla Cupcakes (Step-by-Step)

1. Preheat & Prep

Preheat your oven to 180°C (350°F). Starting with a fully heated oven helps the cupcakes rise evenly from the first minute of baking.

Line a 12-cup muffin pan with paper liners. Liners prevent sticking and make cleanup easier. Set the pan aside so it’s ready as soon as your batter is mixed.

2. Mix Dry Ingredients

In a medium bowl, add the flour, baking powder, and salt. Whisk them together for at least 30 seconds.

This step spreads the baking powder evenly through the flour. Even distribution ensures the cupcakes rise properly and don’t form dense spots. A quick whisk now prevents problems later.

3. Cream Butter & Sugar

In a large bowl, beat the softened butter and sugar together for about 2–3 minutes. The mixture should look lighter in color and slightly fluffy.

This step adds air into the batter. That trapped air expands in the oven and helps create soft, fluffy cupcakes. If you rush this stage, your cupcakes may turn out dense, so take your time here.

4. Add Eggs & Vanilla

Add the eggs one at a time, mixing well after each addition. This helps the batter stay smooth and prevents curdling.

Stir in the vanilla extract until fully combined. Scrape down the sides of the bowl to make sure everything is evenly mixed.

A smooth batter at this stage sets you up for a consistent texture.

5. Combine Wet & Dry

Add the dry ingredients in three parts, alternating with the milk. Start and end with the dry ingredients. Mix on low speed or gently fold with a spatula.

Stop mixing as soon as the flour disappears. Overmixing develops gluten, which can make the cupcakes tough instead of tender.

The batter should look smooth but not overworked.

6. Fill & Bake

Divide the batter evenly between the liners. Fill each one about ⅔ full to give the cupcakes room to rise without overflowing.

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the oven door too early, as this can cause the cupcakes to sink.

7. Cool Properly

Let the cupcakes cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.

Moving them to a rack prevents steam from building up underneath, which can cause soggy bottoms. Make sure they are fully cool before frosting, or the frosting will melt.

Best Frosting Ideas for Vanilla Cupcakes

Classic Vanilla Buttercream

If you want a timeless finish, vanilla buttercream is the safest choice. It’s smooth, sweet, and enhances the cupcake’s natural vanilla flavor instead of overpowering it.

Beat softened butter until creamy, then gradually mix in powdered sugar. Add a splash of milk or cream and pure vanilla extract. Whip until light and fluffy.

This frosting pipes beautifully and holds its shape well, making it perfect for birthdays or special events.

Chocolate Buttercream

Chocolate buttercream adds richness and contrast. The deep cocoa flavor balances the sweetness of the cupcake and creates a classic vanilla-and-chocolate pairing.

Start with softened butter, mix in unsweetened cocoa powder, then add powdered sugar and a little milk. Beat until smooth and creamy.

This option is ideal when you want something a little more indulgent without changing the cupcake base.

Cream Cheese Frosting

Cream cheese frosting gives a slightly tangy flavor that cuts through the sweetness. It’s softer and silkier than buttercream, which makes each bite feel lighter.

Beat softened cream cheese and butter together until smooth. Add powdered sugar and a small splash of vanilla. Mix just until combined.

This frosting works especially well for gatherings where guests prefer less sweetness.

Strawberry Frosting

Strawberry frosting adds color and a fresh, fruity note. It pairs beautifully with vanilla and makes the cupcakes feel bright and fun.

You can use freeze-dried strawberry powder for a strong flavor without extra moisture. Blend it into buttercream, or add a small amount of thick strawberry puree.

This option is perfect for spring events, baby showers, or when you want something a little different.

Funfetti Style

For a playful twist, fold colorful sprinkles directly into vanilla buttercream. The flavor stays classic, but the look becomes festive and eye-catching.

You can also add sprinkles to the batter for a full funfetti effect. Just fold them in gently at the end to prevent color bleeding.

This style is great for kids’ parties or any celebration that calls for a little extra joy.

Pro Tips for Perfect Cupcakes

Small details make a big difference in baking. These simple tips will help your vanilla cupcakes turn out soft, even, and consistent every time.

Use Room Temperature Ingredients

Let your butter, eggs, and milk sit out for about 30–60 minutes before baking. Room temperature ingredients blend together more smoothly and create a uniform batter.

Cold butter does not cream properly, and cold eggs can cause the mixture to look curdled.

When everything is at the same temperature, the batter stays stable and traps air better. That air helps your cupcakes rise evenly and stay fluffy.

If you forget to take ingredients out early, place eggs in warm (not hot) water for 5–10 minutes. Cut butter into small cubes to soften faster.

Don’t Overmix the Batter

Mix just until the ingredients are combined. Once the flour disappears, stop mixing.

Overmixing develops gluten, which makes cupcakes dense and slightly chewy instead of light and tender. This is one of the most common mistakes in baking.

Use a low mixer speed when adding dry ingredients, or fold gently with a spatula. A smooth batter is good. A heavily beaten batter is not.

Measure Flour Correctly

Too much flour leads to dry cupcakes. The best way to measure flour is to spoon it into the measuring cup, then level it off with a knife.

Do not scoop directly from the bag. Scooping packs the flour tightly, and you can add more than you need.

For the most accurate results, use a kitchen scale. Precision helps create a consistent texture every time you bake.

Check Doneness Without Overbaking

Start checking your cupcakes around the 18-minute mark. Insert a toothpick into the center. If it comes out clean or with a few dry crumbs, they’re ready.

Avoid baking until the tops look dark or dry. Overbaking removes moisture and makes cupcakes crumbly.

Once done, remove them from the oven promptly. A few extra minutes in the oven can change the texture more than you think.

Variations & Customizations

Once you master this vanilla cupcake base, you can easily change it to suit any occasion. These simple variations help you create new flavors without starting from scratch.

Funfetti Cupcakes

To make funfetti cupcakes, gently fold 2–3 tablespoons of rainbow sprinkles into the finished batter. Add them at the very end and mix lightly to prevent the colors from bleeding.

Use jimmies-style sprinkles instead of nonpareils. They hold their shape better during baking.

Bake as directed. The result is the same soft texture with bright pops of color inside. It’s an easy upgrade for birthdays and celebrations.

Filled Cupcakes (Jam, Caramel, Chocolate Ganache)

Filled cupcakes add surprise and extra flavor. Once the cupcakes are completely cool, use a small knife or cupcake corer to remove a small piece from the center.

Spoon in about 1–2 teaspoons of filling. Good options include fruit jam, thick caramel sauce, or chocolate ganache. Do not overfill, or the cupcake may split.

Place the removed piece of cake back on top if needed, then frost as usual. This method keeps the outside neat while adding flavor inside.

Dairy-Free Option

To make these cupcakes dairy-free, replace the butter with ½ cup dairy-free baking margarine or plant-based butter. Swap the milk with ½ cup almond, soy, or oat milk.

Make sure your plant-based butter is suitable for baking, not just spreading. Choose an unsweetened milk alternative to keep the flavor balanced.

The texture will stay soft if you measure carefully and avoid overmixing.

Eggless Option

For an eggless version, replace the two eggs with one of the following:

• ½ cup plain yogurt
• ½ cup unsweetened applesauce
• 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, rested for 5 minutes)

Each option adds moisture while helping bind the batter. The texture may be slightly softer, but the cupcakes will still rise well if the baking powder is fresh.

Mini Cupcakes

To make mini cupcakes, line a mini muffin pan and fill each cavity about ⅔ full, just like regular cupcakes.

Bake at the same temperature, but reduce the baking time to 10–14 minutes. Start checking early, as mini cupcakes bake quickly.

These are perfect for parties or dessert tables. They offer the same flavor in a smaller, easy-to-serve size.

How to Store Vanilla Cupcakes

To keep your vanilla cupcakes fresh and soft, store them properly based on how soon you plan to serve them.

If they are unfrosted or topped with buttercream, place them in an airtight container and keep them at room temperature for up to 2 days, away from direct sunlight and heat; this helps preserve their moisture without drying them out.

If your cupcakes are frosted with cream cheese frosting or any topping that contains dairy, refrigerate them in a sealed container to prevent spoilage, but let them sit at room temperature for 30–60 minutes before serving so the texture softens and the flavor fully develops.

For longer storage, freeze unfrosted cupcakes by wrapping each one tightly in plastic wrap and placing them in a freezer-safe bag or container; they can be frozen for up to 2 months without losing quality.

When ready to use, thaw them at room temperature while still wrapped to prevent condensation from making them sticky.

Proper storage keeps your cupcakes tasting just as good on day two as they did fresh out of the oven.

Common Mistakes to Avoid

Dense Cupcakes

Dense cupcakes are usually caused by overmixing the batter or not creaming the butter and sugar long enough.

When you overmix after adding flour, too much gluten develops, which makes the texture heavy instead of soft.

Cream the butter and sugar for a full 2–3 minutes until light and fluffy. Then, once you add the dry ingredients, mix just until combined. A light hand makes a light cupcake.

Dry Texture

Dry cupcakes often come from too much flour or overbaking. Even a small extra scoop of flour can change the final result.

Measure flour correctly by spooning and leveling, or use a kitchen scale for accuracy.

Start checking for doneness a few minutes before the suggested baking time ends. Remove the cupcakes as soon as a toothpick comes out clean.

Flat Tops

Flat cupcakes can happen if your baking powder is old or if the batter was not properly aerated. Baking powder loses strength over time, which affects how well the cupcakes rise.

Always check that your baking powder is fresh. Also, do not skip the creaming step. Properly whipped butter and sugar create air pockets that help form nicely rounded tops.

Cupcakes Sinking in the Middle

Cupcakes that sink usually mean they were underbaked, or the oven door was opened too early. Sudden temperature changes can cause the center to collapse.

Keep the oven door closed for at least the first 15 minutes of baking. Make sure the centers are fully set before removing them from the oven.

If they still sink, double-check your oven temperature with an oven thermometer to ensure it’s accurate.

FAQs

Can I use cake flour instead of all-purpose flour?

Yes. Replace the 1½ cups all-purpose flour with 1½ cups cake flour for a softer, lighter texture. The cupcakes may be slightly more delicate.

Why are my cupcakes dry?

Dry cupcakes are usually caused by too much flour or overbaking. Measure carefully and remove them from the oven as soon as a toothpick comes out clean.

Can I make these ahead of time?

Yes. Bake the cupcakes 1–2 days in advance and store them in an airtight container. Frost the day you plan to serve for the best texture.

Can I double this recipe?

Yes. Simply double all ingredients evenly. Mix in batches if needed to avoid overmixing.

How do I get perfectly flat cupcake tops?

Fill liners about ⅔ full and avoid overmixing. Bake at the correct temperature and do not open the oven too early.