There’s something about a classic vanilla cupcake that never gets old. Maybe it’s the nostalgic flavor, the fluffy crumb, or how they become a blank canvas for any frosting, sprinkle, or occasion.
I’ve made more batches than I can count over the years — sometimes for birthday parties, sometimes just because I needed a reason to turn on the oven — and this is the recipe I always come back to.
These vanilla cupcakes are tender, buttery, and lightly sweet — delicious enough to enjoy on their own but built to pair beautifully with anything from whipped cream to rich buttercream.
They bake up with a soft golden top and a moist interior that holds together perfectly with each bite. No crumbling. No dryness. Just dependable, delicious cupcakes every time.
Ingredients You’ll Need
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup whole milk (or any milk you have)
- Optional: 1–2 tablespoons sour cream or Greek yogurt for extra moisture
For the Frosting (Optional Vanilla Buttercream)
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or cream, to adjust consistency
Preheat and Prepare
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. This is one of those small but essential steps — paper liners keep the cupcakes from sticking and help them bake more evenly.
If you want to go the extra mile, give the liners a light spritz of nonstick spray. It helps peel the wrapper away cleanly, especially if your cupcakes are extra moist.
Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This might seem like a minor detail, but pre-mixing your dry ingredients ensures even distribution — no surprise clumps of baking powder or uneven rise.
Cream Butter and Sugar
In a separate large bowl, use an electric mixer (or some good old-fashioned elbow grease) to cream the softened butter and sugar together. You’re looking for a light, fluffy texture and pale yellow color — this usually takes 2–3 minutes.
Creaming traps air in the mixture, which helps the cupcakes rise and stay tender. Don’t rush it!
Add Eggs and Vanilla
Add the eggs one at a time, beating well after each. Scrape down the sides of the bowl as needed. Then stir in the vanilla extract.
This step gives the cupcakes their rich, warm base flavor. If you want to get fancy, you could swap in vanilla bean paste or add a drop of almond extract for complexity.
Alternate Adding Dry Ingredients and Milk
With the mixer on low (or using a spatula), add the dry ingredients in three parts, alternating with the milk. Start and end with the dry ingredients. Mix until just combined — don’t overmix, or your cupcakes might turn out dense.
If you’re using sour cream or yogurt for extra moisture, fold it in gently at the end.
Fill and Bake
Scoop the batter into your lined muffin cups, filling each about 2/3 full. A cookie scoop or large spoon works great for this.
Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean. Avoid opening the oven early — wait until at least the 15-minute mark or you risk sinking the centers.
Once done, transfer the cupcakes to a wire rack and let them cool completely before frosting.
Make the Buttercream (Optional)
While the cupcakes cool, beat the softened butter until smooth. Slowly add in powdered sugar, then the vanilla. Thin it with a little milk or cream until it’s soft enough to spread or pipe.
You can use a knife, a piping bag, or even a plastic sandwich bag with the tip snipped off to frost. Sprinkle with jimmies, shredded coconut, or a pinch of sea salt if you’re feeling fancy.
Keep These on Repeat
These vanilla cupcakes are the kind of treat that disappear fast. They’re simple enough for a casual dessert, reliable enough for parties, and versatile enough to dress up any way you want. Once you’ve got the base down, the flavor possibilities are endless — lemon zest, berries, chocolate chips, or a swirl of jam in the center.
Bake a batch once, and you’ll be the person everyone asks for the cupcake recipe. That’s a promise.
