Perfect Vanilla Cupcakes: A Foolproof Recipe for Fluffy, Moist Treats

There’s nothing quite like a perfectly baked vanilla cupcake—light, fluffy, and bursting with sweet vanilla flavor. Whether you’re a baking novice or a seasoned pro, this foolproof recipe guarantees delicious results every time. Paired with a silky vanilla buttercream frosting, these cupcakes are sure to impress at birthdays, parties, or any special occasion.

Below, you’ll find a step-by-step guide, expert tips, and all the necessary details (including precise baking times and temperatures) to ensure your cupcakes turn out flawless.

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Ingredients

For the Vanilla Cupcakes:

• 1 ¼ cups (150g) all-purpose flour (spooned & leveled)

• 1 ¼ tsp baking powder

• ¼ tsp salt

• ½ cup (115g) unsalted butter, softened to room temperature

• ¾ cup (150g) granulated sugar

• 2 large eggs, room temperature

• 2 tsp pure vanilla extract

• ½ cup (120ml) whole milk, room temperature

For the Vanilla Buttercream Frosting:

• 1 cup (230g) unsalted butter, softened

• 4 cups (480g) powdered sugar, sifted

• 2 tsp pure vanilla extract

• 2–3 tbsp heavy cream or milk

• Pinch of salt

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Step-by-Step Instructions

1. Preheat & Prepare

• Preheat oven to 350°F (175°C).

• Line a 12-cup muffin tin with cupcake liners.

2. Mix Dry Ingredients

• In a medium bowl, whisk together:

  • 1 ¼ cups flour

  • 1 ¼ tsp baking powder

  • ¼ tsp salt

• Set aside.

3. Cream Butter & Sugar

• In a large bowl, beat ½ cup softened butter and ¾ cup sugar together using an electric mixer on medium-high speed until light and fluffy (about 2–3 minutes).

4. Add Eggs & Vanilla

• Beat in 2 eggs, one at a time, ensuring each is fully incorporated before adding the next.

• Mix in 2 tsp vanilla extract.

5. Alternate Dry Ingredients & Milk

• With the mixer on low speed, add the dry ingredients in three parts, alternating with ½ cup milk in two parts.

  • Start and end with the dry ingredients.

• Mix just until combined—do not overmix.

6. Fill & Bake

• Divide batter evenly among the cupcake liners, filling each about ⅔ full.

• Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.

• Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

7. Make the Vanilla Buttercream

• In a large bowl, beat 1 cup softened butter on medium speed until creamy (about 2 minutes).

• Gradually add 4 cups powdered sugar, 1 cup at a time, mixing on low speed.

• Add 2 tsp vanilla, 2–3 tbsp heavy cream, and a pinch of salt.

• Increase speed to high and beat for 2–3 minutes until fluffy.

8. Frost & Decorate

• Once cupcakes are completely cooled, pipe or spread frosting on top.

• Optional: Decorate with sprinkles, edible glitter, or fresh berries.

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Expert Tips for Perfect Cupcakes

✅ Room Temperature Ingredients – Cold eggs or milk can cause batter to curdle. Let everything sit out for 30–60 minutes before baking.

✅ Don’t Overmix – Overmixing develops gluten, leading to dense cupcakes. Mix just until ingredients are combined.

✅ Proper Filling – Fill liners ⅔ full to avoid overflow or underfilled cupcakes.

✅ Test for Doneness – A toothpick should come out clean, but cupcakes should still feel springy when lightly pressed.

✅ Cool Completely Before Frosting – Warm cupcakes will melt the buttercream.

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Variations & Substitutions

Flavor Twists:

• Lemon Vanilla: Add 1 tbsp lemon zest to the batter and substitute 1 tsp vanilla extract with 1 tsp lemon extract.

• Chocolate Chip: Fold in ½ cup mini chocolate chips before baking.

• Strawberry Vanilla: Swirl in ¼ cup strawberry jam before baking.

Dietary Adjustments:

• Gluten-Free: Use a 1:1 gluten-free flour blend.

• Dairy-Free: Substitute butter with coconut oil and milk with almond milk.

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Storage & Serving Suggestions

• Room Temperature: Store unfrosted cupcakes in an airtight container for up to 2 days.

• Frosted Cupcakes: Best enjoyed the same day, but can be refrigerated for up to 3 days (bring to room temperature before serving).

• Freezing: Wrap unfrosted cupcakes tightly and freeze for up to 3 months. Thaw before frosting.

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Final Thoughts

These Perfect Vanilla Cupcakes are a classic treat that never goes out of style. With their tender crumb, rich vanilla flavor, and creamy buttercream, they’re guaranteed to be a hit. Follow this recipe closely, and you’ll have bakery-quality cupcakes every time!

Happy Baking! 🧁

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Total Time:

• Prep: 20 minutes

• Bake: 18–20 minutes

• Cooling: 1 hour

• Frosting: 15 minutes