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Best Homemade Vanilla Cupcakes: Moist, Fluffy, and Easy From Scratch

Close-up of a single, moist vanilla cupcake topped with a generous swirl of light yellow vanilla buttercream frosting.

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This recipe delivers bakery-soft, moist, and fluffy vanilla cupcakes using simple ingredients. It is designed for the modern home cook who needs a reliable, easy recipe for perfect results every time.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup buttermilk (or milk mixed with 1 teaspoon white vinegar)
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter and buttermilk to the dry ingredients. Beat with an electric mixer on low speed until just combined. Scrape down the sides of the bowl.
  4. Add the eggs and vanilla extract. Beat on medium speed for two minutes until the batter is smooth and fluffy. Do not overmix.
  5. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  6. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.

Notes

  • For the best vanilla flavor, use high-quality pure vanilla extract or vanilla bean paste.
  • Ensure your eggs and buttermilk are at room temperature for a smoother batter and better rise.
  • This recipe pairs perfectly with a classic American Buttercream Frosting for birthday celebrations.
  • To make buttermilk, add 1 teaspoon of white vinegar or lemon juice to 1 cup of whole milk and let it sit for 5 minutes before measuring out the required amount.

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