Vanilla Cupcake Recipe

If you need a reliable, bakery-style vanilla cupcake recipe that stays soft for days, this is the one I come back to again and again. These cupcakes bake up light and fluffy with a tender crumb, a buttery vanilla flavour, and just the right sweetness. It’s an easy, beginner-friendly recipe with simple steps and everyday ingredients. Total time is about 1 hour, including cooling and frosting.

Ingredients

For the vanilla cupcakes

115g unsalted butter, softened (1/2 cup)
200g caster sugar (1 cup)
2 large eggs, room temperature
2 tsp vanilla extract or vanilla bean paste
180g plain flour (1 1/2 cups)
1 1/2 tsp baking powder
1/4 tsp fine salt
120ml whole milk, room temperature (1/2 cup)

For the vanilla buttercream

200g unsalted butter, softened
400g icing sugar, sifted
2 tsp vanilla extract or vanilla bean paste
2–3 tbsp milk or double cream
Pinch of salt

Optional toppings

Sprinkles
Fresh berries
White chocolate curls

How to Make Vanilla Cupcake Recipe

Prepare the oven and tin

Prepare the oven: Preheat the oven to 180°C (160°C fan / 350°F). Place a shelf in the middle so the cupcakes bake evenly.
Line the tin: Line a 12-hole muffin tin with cupcake liners. (If your liners are very thin, double-line for sturdier sides.)

Mix the batter

Cream butter and sugar: Beat the softened butter and caster sugar for 2–3 minutes until pale, fluffy, and slightly increased in volume.
Add eggs and vanilla: Beat in the eggs one at a time, scraping down the bowl as needed. Mix in the vanilla.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Finish the batter: Add the dry ingredients in two additions, alternating with the milk. Mix on low and stop as soon as the batter is smooth. Overmixing makes cupcakes tough.

Bake

Fill the liners: Divide the batter evenly, filling each liner about 2/3 full for a neat rise.
Bake: Bake for 16–20 minutes, until lightly golden and the tops spring back when gently pressed. A toothpick should come out clean or with a few soft crumbs.

Cool

Rest in the tin: Let the cupcakes sit in the tin for 5 minutes so they set and are easier to move.
Cool completely: Transfer to a wire rack and cool fully before frosting. Warm cupcakes will melt buttercream.

Make the buttercream and assemble

Beat the butter: Beat the softened butter for about 2 minutes until smooth and lighter in colour.
Add icing sugar gradually: Add the sifted icing sugar in 2–3 additions, beating well between each. Start on low so it doesn’t puff everywhere.
Flavour and loosen: Beat in vanilla and a pinch of salt. Add milk or cream, 1 tablespoon at a time, until the frosting is fluffy and pipeable.
Frost the cupcakes: Pipe or spread buttercream onto completely cooled cupcakes, then finish with sprinkles or berries.

Tips for Perfect Vanilla Cupcakes

Why did my cupcakes turn out dense?

The most common causes are overmixing after adding flour, or using cold ingredients that don’t emulsify properly. Mix on low and stop as soon as the batter is smooth, and bring eggs and milk to room temperature first.

How do I keep cupcakes flat enough to frost neatly?

Fill liners only about 2/3 full and bake on the middle shelf. If your oven runs hot, reduce the temperature slightly (to 175°C / 345°F) and bake a minute or two longer for a gentler rise.

Why do my cupcakes sink in the middle?

Sinking usually means they were underbaked or the oven door was opened too early. Bake until the tops spring back and a tester comes out clean, and avoid opening the oven during the first 12 minutes.

How do I get a stronger vanilla flavour?

Use vanilla bean paste in both the cupcakes and the buttercream. You can also rub the sugar with the seeds of a vanilla pod before creaming with butter for an extra fragrant batter.

Serving Suggestions

Serve with fresh berries and a dusting of icing sugar for a simple, pretty finish.
Pair with coffee, tea, or a glass of cold milk.
Turn them into birthday cupcakes with coloured buttercream and sprinkles.
Fill with jam or lemon curd by coring the centre and piping in a teaspoon.

Storage

Room temperature

Store frosted cupcakes in a single layer in an airtight container for up to 2 days. Keep them in a cool spot away from direct sun or heat.

Refrigerator

If your kitchen is warm, refrigerate in an airtight container for up to 5 days. Let cupcakes sit at room temperature for 30–45 minutes before serving so the buttercream softens and the crumb tastes tender again.

Freezing

Freeze unfrosted cupcakes (best texture) for up to 3 months. Wrap individually, then place in a freezer bag or container. Thaw at room temperature still wrapped to prevent condensation, then frost fresh. You can freeze frosted cupcakes too, but the buttercream may lose a little of its silky finish.

Nutrition

Calories: 455 kcal
Carbohydrates: 64 g
Protein: 4 g
Fat: 21 g
Saturated fat: 13 g
Sodium: 160 mg

Disclaimer: Nutrition values are estimates and will vary depending on ingredients and portion sizes.

FAQs

Can I make this vanilla cupcake recipe without milk?

Yes. Swap the milk for the same amount of dairy-free milk (like oat or soy) or use half-and-half water and sour cream for a slightly richer crumb. Keep the liquid amount the same so the batter stays balanced.

How do I make these cupcakes extra moist?

Use room temperature ingredients, avoid overbaking, and store them airtight as soon as they’re fully cooled. If you want even more moisture, replace 2 tablespoons of the milk with full-fat sour cream or Greek yogurt.

Can I use self-raising flour instead of plain flour?

You can. Replace the plain flour with 180g self-raising flour and reduce the baking powder to 1/2 teaspoon. The texture will be very similar.

Why is my buttercream too runny or too stiff?

Runny buttercream usually means the butter was overly soft or the kitchen is warm. Chill it for 10–15 minutes, then re-whip. If it’s too stiff, add milk or cream 1 teaspoon at a time until it pipes smoothly.

Can I bake this as a small cake instead of cupcakes?

Yes. This recipe works well in a lined 20cm (8-inch) round tin. Bake at the same temperature for about 22–28 minutes, checking with a skewer for doneness.