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vanilla cup cake recipe.


 

Title: Moist Vanilla Cupcake Recipe (Bakery-Style & Easy)

Learn how to make moist, fluffy vanilla cupcakes from scratch with this simple, bakery-style recipe. Perfect for birthdays, parties, or everyday treats!

Perfect Vanilla Cupcake Recipe (Soft, Fluffy & Full of Flavor)

Nothing beats the classic charm of a vanilla cupcake—especially when it’s soft, moist, and topped with creamy frosting. These cupcakes are easy to make from scratch and taste just like your favorite bakery treats!

Whether you're baking for a birthday, a holiday, or just because, this go-to vanilla cupcake recipe is sure to impress.

Ingredients (Makes 12 Cupcakes):

For the Cupcakes:

  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1/2 cup (120ml) whole milk, room temperature

For Vanilla Buttercream Frosting:

  • 1/2 cup (113g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 1–2 tbsp milk or cream
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions:

1. Preheat and prep:
Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.

2. Mix dry ingredients:
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Cream butter and sugar:
In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).

4. Add eggs and vanilla:
Beat in eggs one at a time. Add vanilla extract and mix until combined.

5. Alternate wet and dry:
Add dry ingredients in 2 batches, alternating with milk. Mix until just combined—don’t overmix.

6. Fill and bake:
Divide batter evenly into cupcake liners (about 2/3 full).
Bake for 18–20 minutes, or until a toothpick comes out clean.

7. Cool:
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack.

8. Make the frosting:
Beat butter until creamy. Add powdered sugar gradually, then mix in vanilla, milk, and a pinch of salt. Beat until light and fluffy.

9. Frost and enjoy:
Frost cooled cupcakes using a piping bag or spatula. Decorate as desired!

Tips for the Best Vanilla Cupcakes:

  • Use room temperature ingredients for a smooth batter.
  • Don’t overmix—this keeps cupcakes light and fluffy.
  • For extra moisture, add 1 tbsp sour cream or yogurt.
  • Store leftovers in an airtight container at room temp for up to 2 days.

Make It Your Way:

  • Add-ins: Mini chocolate chips, rainbow sprinkles, or lemon zest
  • Frosting options: Chocolate ganache, cream cheese frosting, or whipped cream
  • Dairy-free: Use plant-based milk and vegan butter alternatives

FAQs:

Q: Can I make these ahead of time?
A: Yes! Bake the cupcakes a day in advance and store unfrosted. Frost just before serving.

Q: Can I freeze vanilla cupcakes?
A: Absolutely. Freeze unfrosted cupcakes for up to 2 months. Thaw at room temperature and frost fresh.

Q: Can I turn this recipe into a cake?
A: Yes, pour the batter into a greased 8-inch round pan and bake for 25–30 minutes.

Final Thoughts:
These homemade vanilla cupcakes are easy, elegant, and endlessly customizable. With their soft crumb and rich vanilla flavor, they’re a must-have recipe in every baker’s kitchen.

Tried this recipe?
Leave a comment below, tag your cupcake photos, and follow my blog for more easy, delicious baking recipes!





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