The Only Vanilla Cupcake Recipe You'll Ever Need
There’s something magical about a perfect vanilla cupcake tender, moist, and bursting with real vanilla flavor. After years of testing, we’ve perfected this foolproof recipe that delivers bakery-quality results every single time. Whether you’re a baking beginner or a seasoned pro, these cupcakes will become your new go-to for birthdays, parties, or just because!
Why This Recipe Works
- Unbeatable texture – light, fluffy crumb with the perfect dome
- Real vanilla flavor –no artificial aftertaste
- Simple ingredients – no fancy equipment needed
- Consistent results – works every time
Ingredients You'll Need
(Makes 12 perfect cupcakes)
For the Cupcakes:
- 1 ¼ cups (150g) all-purpose flour (spooned & leveled)
- 1 ¼ tsp baking powder
- ¼ tsp salt
- ½ cup (115g) unsalted butter, room temperature
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract (or 1 tsp vanilla bean paste)
- ½ cup (120ml) whole milk, room temperature
For the Vanilla Buttercream:
- 1 cup (230g) unsalted butter, room temperature
- 4 cups (480g) powdered sugar, sifted
- 2 tsp pure vanilla extract
- 2-3 tbsp heavy cream or milk
- Pinch of salt
Step-by-Step Instructions
1. Prep Work (The Secret to Success!)
- Preheat oven to 350°F (175°C)
- Line muffin tin with cupcake liners
- Bring all ingredients to room temperature (crucial for even mixing)
2. Make the Batter
- 1. Whisk dry ingredients : Flour, baking powder, and salt in a bowl
- 2. Cream butter & sugar: Beat for 3-4 minutes until light and fluffy
- 3. Add eggs one at a time, beating well after each
- 4. Mix in vanilla
- 5. Alternate dry ingredients and milk(3 additions of flour, 2 of milk)
- Pro Tip: Stop mixing as soon as ingredients are incorporated – overmixing = tough cupcakes!
3. Bake to Perfection
- Fill liners ⅔ full (use an ice cream scoop for even portions)
- Bake 18-20 minutes until tops spring back when lightly pressed
- Cool in pan 5 minutes, then transfer to wire rack
4. Make the Buttercream
- 1. Beat butter for 5 minutes until pale and creamy
- 2. Gradually add powdered sugar on low speed
- 3. Mix in vanilla and salt
- 4. Add cream 1 tbsp at a time until perfect spreading consistency
Decorating Ideas
- Classic Swirl : Use a Wilton 1M tip for bakery-style swirls
- Elegant Touch : Top with edible flowers or gold leaf
- Chocolate Drizzle : Melt chocolate with coconut oil for glossy drips
- Funfetti Version : Add ½ cup rainbow sprinkles to the batter
Pro Tips for Absolute Perfection
- 1. Room temp ingredients are non-negotiable – cold ingredients don't emulsify properly
- 2. Use real vanilla – imitation vanilla will give an artificial taste
- 3. Don't overbake – check at 18 minutes (toothpick should have moist crumbs)
- 4. Chill cupcakes before frosting – prevents crumbs in your buttercream
Frequently Asked Questions
Can I make these ahead?
Yes! Unfrosted cupcakes freeze beautifully for up to 3 months.
Why did my cupcakes sink?
Usually from overmixing, underbaking, or opening the oven too soon.
Can I use cake flour?
Absolutely! Use 1 ½ cups (150g) cake flour for an even more tender crumb.
Final Thoughts
This ultimate vanilla cupcake recipe delivers everything you want – soft texture, buttery flavor, and that perfect domed top. Once you master this base, the possibilities are endless for variations and decorations.
Made this recipe? Tag us on Instagram @The.sosweettreats – we’d love to see your creations!
