Vanilla Cupcake Recipe – Soft, Buttery, and Bursting with Flavor

There’s something comforting about a classic vanilla cupcake. It’s simple, timeless, and always a crowd-pleaser.

After testing countless versions, this vanilla cupcake recipe is the one I keep coming back to.

The texture is tender and moist, the crumb is perfectly fluffy, and the flavor is full of rich vanilla goodness.

These cupcakes are easy enough for everyday baking, but special enough to top with your favorite frosting for birthdays, showers, or just because.

Why You’ll Love This Recipe

Soft, moist crumb with just the right amount of structure

Bold vanilla flavor in every bite

Bakes evenly and reliably, even for beginners

Perfect blank canvas for any frosting or filling

Freezer-friendly and great for parties

What You’ll Need (Ingredient Highlights)

Unsalted butter – adds richness and structure

Granulated sugar – for sweetness and tenderness

Eggs – bind the batter and add fluff

Buttermilk – the secret to moist, tender cupcakes

Vanilla extract – use pure vanilla for best flavor

All-purpose flour – for a soft but sturdy crumb

Baking powder & salt – to lift and balance the batter

Pro Tips Before You Start

Use room-temperature ingredients for a smoother batter

Don’t overmix once the flour is added—this ensures tenderness

Use a cookie scoop or measuring cup to portion evenly

Fill liners 2/3 full for the perfect dome

Let cupcakes cool completely before adding frosting

How to Make Vanilla Cupcakes

Step 1: Preheat & Prep

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

Step 2: Cream Butter and Sugar

In a large bowl or stand mixer, beat the softened butter and sugar together on medium speed for 3–4 minutes until light and fluffy.

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract until smooth.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

Step 5: Alternate with Buttermilk

With the mixer on low speed, alternate adding the flour mixture and the buttermilk in 2–3 additions.

Start and end with the flour. Mix until just combined—do not overmix.

Step 6: Portion and Bake

Evenly divide the batter among the cupcake liners, filling each about ⅔ full.

Bake for 20–23 minutes or until a toothpick inserted in the center comes out clean.

Step 7: Cool Completely

Remove cupcakes from the pan and let them cool completely on a wire rack before frosting.

What to Serve It With

Vanilla, chocolate, or cream cheese frosting

Fresh berries or fruit compote

A scoop of vanilla ice cream for an indulgent dessert

Coffee, tea, or cold milk

Sprinkles or edible flowers for decoration

Variations / Substitutions

Replace buttermilk with milk + 1 tsp vinegar or lemon juice

Add lemon or almond extract for a flavor twist

Fold in mini chocolate chips for extra sweetness

Use gluten-free flour blend if needed (1:1 ratio)

Make mini cupcakes—just reduce baking time by a few minutes

Storage & Leftovers

Store frosted cupcakes in an airtight container for up to 3 days at room temp

Refrigerate for up to 5 days if using cream cheese or perishable frosting

Freeze unfrosted cupcakes for up to 3 months—thaw before decorating

Frost only when cupcakes are fully cooled to avoid melting

Refresh day-old cupcakes by microwaving for 8–10 seconds

FAQs

Can I make the batter ahead of time?
It’s best to bake it right away. But you can prepare and cool the cupcakes a day in advance, then frost the next day.

What kind of frosting goes best with vanilla cupcakes?
Buttercream, cream cheese frosting, chocolate ganache, whipped cream—all work beautifully depending on the occasion.

Can I use cake flour instead of all-purpose?
Yes, for an even softer texture. Use 1 cup + 2 tablespoons cake flour per cup of all-purpose flour.

Why are my cupcakes dry?
Overbaking or overmixing the batter can lead to dry cupcakes. Stick to the time range and check with a toothpick at 20 minutes.

Can I double this recipe?
Yes! It doubles well. Just use two pans and rotate them halfway through baking for even results.

How do I make them less sweet?
You can reduce the sugar slightly (by 2–3 tablespoons), but it may affect texture. Consider using a less-sweet frosting instead.

Final Thoughts

There’s something timeless and irresistible about a perfect vanilla cupcake.

With a tender crumb, just the right sweetness, and plenty of vanilla flavor, this recipe is as versatile as it is delicious.

Whether you top them with swirls of buttercream or enjoy them plain, these cupcakes will become a staple in your baking lineup.