Perfect Vanilla Cupcakes

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Perfect Vanilla Cupcakes

These buttery, golden vanilla cupcakes are the ultimate crowd-pleaser — soft, fluffy, and delicately sweet with a rich vanilla aroma. Whether you’re baking for a birthday, a tea party, or just a weekend treat, this recipe guarantees cupcakes with a perfect crumb and melt-in-your-mouth texture.

Pair them with your favorite buttercream, whipped cream, or fresh fruit toppings — or get creative by filling them with jam, curd, or ganache!

Why You’ll Love These Cupcakes

  • Soft and fluffy thanks to cake flour and just the right amount of milk.
  • Simple ingredients that you likely already have on hand.
  • Versatile base – perfect for fillings and frostings.
  • Reliable results every time!

Ingredients

  • 100g unsalted butter (about 7 tbsp), softened to room temperature
  • 100g granulated sugar (½ cup)
  • 1/8 tsp salt
  • 2 large eggs, room temperature
  • 1½ tsp pure vanilla extract
  • 150g cake flour (1 cup), sifted
  • 1 tsp baking powder
  • 100ml whole milk (about ⅓ cup + 1 tbsp), room temperature

For extra light cupcakes, use cake flour. All-purpose flour can be substituted, but the texture will be slightly denser.

Instructions

1. Prepare Your Pan

Preheat your oven to 330°F (165°C). Line a 12-cup muffin tin with cupcake liners and set aside.

2. Cream Butter and Sugar

In a large mixing bowl, add the softened butter, sugar, and a pinch of salt.
Beat with an electric mixer on medium speed for 4–5 minutes, until the mixture becomes pale, fluffy, and creamy. Scraping down the sides of the bowl as needed will help ensure even mixing.

3. Add Eggs and Vanilla

Crack in the eggs, one at a time, beating well after each addition.
Add the vanilla extract and beat for another 1–2 minutes until well combined.

4. Incorporate Dry Ingredients

In a separate bowl, sift together the cake flour and baking powder.
Gradually add the dry ingredients to the wet mixture in 2–3 additions, mixing gently until just combined.

5. Add the Milk

Slowly pour in the milk, mixing on low speed just until the batter becomes smooth. Avoid overmixing — this helps keep the cupcakes tender.

6. Fill and Bake

Spoon or pipe the batter into the prepared cupcake liners, filling each about ¾ full.

Bake in the preheated oven for 15–20 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly golden.

7. Cool

Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Frosting Ideas

These vanilla cupcakes pair beautifully with:

 

  • Whipped cream and fresh berries
  • Lemon curd or jam filling topped with vanilla frosting
  • Cream cheese frosting and sprinkles

Baking Tips

  • Make sure your butter, eggs, and milk are at room temperature for smooth blending.
  • Use cake flour for a finer crumb.
  • To avoid dense cupcakes, do not overmix the batter once the flour is added.
  • For even baking, use a cookie scoop or piping bag to distribute the batter equally among cupcake liners.

Storage

  • Room Temperature: Store in an airtight container for up to 2 days.
  • Refrigerator: Store frosted cupcakes for up to 4 days. Let them come to room temperature before serving.
  • Freezer: Unfrosted cupcakes can be frozen for up to 3 months. Thaw and frost when ready to serve.

Yield

This recipe makes about 10–12 standard-sized cupcakes.

 

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