Vanilla Cupcakes

Vanilla Cupcakes: Soft Fluffy Cupcakes for Any Occasion

Soft, fluffy vanilla cupcakes made in under 30 minutes. Perfect for parties, birthdays, or a quick home treat. These vanilla cupcakes are light and tender. They bake up soft and stay fresh for days.

You don’t need fancy tools or hard-to-find ingredients. Even a baking beginner can make them.

Whether you’re in the mood for something crunchy, creamy, or fluffy, we have the perfect fix. For a classic comfort snack, you can’t beat our chewy chocolate chip cookies. If you prefer something velvety, try our creamy rice pudding or a scoop of our homemade ice cream recipe. And for those who love a bit of texture in their bake, these raisin sponge muffins are a delightful afternoon pick-me-up.

Why you’ll love this recipe

— Soft, melt-in-your-mouth texture
— Simple ingredients you likely have
— Ready in under an hour
— Great for birthdays, tea time, or gatherings
— Easy to decorate or serve plain

Ingredients
Makes 12 cupcakes

Dry ingredients:
— 1 ½ cups (180 g) all-purpose flour
— 1 ¼ teaspoons baking powder
— ½ teaspoon salt

Wet ingredients:
— ½ cup (113 g) unsalted butter, room temperature
— 1 cup (200 g) granulated sugar
— 2 large eggs, room temperature
— 2 teaspoons pure vanilla extract
— ½ cup (120 ml) whole milk, room temperature

For vanilla buttercream (optional):
— ½ cup (113 g) unsalted butter, room temperature
— 2 cups (240 g) powdered sugar, sifted
— 1 teaspoon vanilla extract
— 1–2 tablespoons (15–30 ml) milk

How to make it

1. Preheat the oven to 350 °F (175 °C). Line a 12-cup muffin tin with paper liners.
2. In a bowl, whisk flour, baking powder, and salt. Set aside.
3. In a large bowl, beat butter and sugar until pale and creamy (about 3 minutes).
4. Add eggs one at a time, mixing well after each. Stir in vanilla.
5. With the mixer on low, add half the dry mix. Pour in milk. Add the rest of the dry mix. Mix until just combined.
6. Divide batter evenly into liners, filling each about two-thirds full.
7. Bake 18–20 minutes or until a toothpick comes out clean. Let cupcakes cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
8. (Optional) For buttercream: Beat butter until smooth. Gradually add powdered sugar, vanilla, and milk. Beat on medium for 2 minutes until light and fluffy.
9. Pipe or spread frosting on cooled cupcakes.

Tips and common mistakes

— Use room-temperature eggs and milk for an even batter.
— Don’t overmix after adding flour to keep cupcakes soft.
— Fill liners evenly for uniform rise.
— Test doneness with a toothpick in the center.

Substitutions

— Swap milk for buttermilk for extra tang.
— Use vegetable oil (⅓ cup) instead of butter for a tender crumb.
— Replace one egg with ¼ cup applesauce for an egg-free option.

Storage instructions

— Store unfrosted cupcakes in an airtight container at room temp for up to 2 days.
— Keep frosted cupcakes in the fridge for up to 5 days. Bring to room temp before serving.
— Freeze unfrosted cupcakes in a freezer bag for up to 1 month. Thaw at room temperature.

FAQ

Q: Can I make these cupcakes dairy-free?
A: Yes. Use dairy-free butter and plant-based milk.

Q: Why are my cupcakes dense?
A: You may have overmixed the batter or used old baking powder. Mix just until combined.

Q: Can I bake mini cupcakes?
A: Yes. Reduce bake time to 12–15 minutes and watch closely.

Q: How do I add food coloring?
A: Mix gel food coloring into the batter before filling liners.