Captivating Introduction

There’s something about a warm vanilla cupcake that feels like a hug in pastry form: the aroma of butter and vanilla wafting through the kitchen, the tender crumb that yields to a soft bite, and the small, perfect sweetness that makes every moment feel a little brighter. These Classic Vanilla Cupcakes are light, moist, and built on simple pantry staples — the kind of recipe that turns ordinary mornings into cozy rituals and becomes the crowd-pleaser at gatherings, picnics, birthdays, or an impromptu tea break.

If you’re short on time but crave comfort baking, these cupcakes are fast to mix and forgiving to bake. They’re also ideal for decorating seasons (think pastel spring parties or festive holiday toppers) or for teaching kids how to bake. For more no-fuss dessert ideas that pair beautifully with these cupcakes for hot-weather entertaining, check out this helpful no-bake recipes guide to expand your menu.

At a Glance

Prep Time: 15 minutes
Cook Time: 18–22 minutes
Total Time: 35–40 minutes
Servings: 12 standard cupcakes
Difficulty Level: Easy — perfect for beginner bakers

Nutrition Highlights

Estimated nutrients per cupcake (unfrosted). Values are approximate, calculated from standard ingredient nutrient profiles and averaged for one of twelve cupcakes. Nutrient data references include USDA FoodData Central for ingredient composition and Mayo Clinic guidance for portion context.

Calories: ~205 kcal
Protein: ~2.8 g
Carbohydrates: ~29 g
- Sugars: ~17 g
- Fiber: ~0.4 g
Total Fat: ~9.1 g
- Saturated Fat: ~5.5 g
Sodium: ~150 mg (varies with salt/baking powder brands)

Notes:

These values reflect the cake base only (no frosting or decorations). Adding buttercream or sprinkles will significantly increase calories, sugar, and fat.
For those tracking macros or with strict dietary needs, tools like USDA FoodData Central provide ingredient-level breakdowns used to estimate these totals.

Why You’ll Love It

Aroma & Taste: A true vanilla-forward flavor — buttery, gently sweet, and aromatic — that satisfies without overwhelming.
Texture: A delicate crumb that remains moist thanks to the butter-and-milk balance; it’s tender but holds up to light frostings.
Ease & Speed: Mix-and-bake simplicity (no complex folding or multiple bowls), ready in under 40 minutes.
Versatility: Dress them up for celebrations or keep them plain for a comforting everyday treat. They also make a lovely base for experimenting with fillings or toppings.

Step-by-Step Instructions

Ingredients (yields 12 cupcakes)

1 ½ cups (180 g) all-purpose flour
1 cup (200 g) granulated sugar
½ cup (113 g) unsalted butter, softened to room temperature
2 large eggs (about 100 g total), room temperature
½ cup (120 ml) whole milk, room temperature
1 tablespoon (12 g) baking powder
1 teaspoon (5 ml) vanilla extract
¼ teaspoon salt

Optional ingredients and substitutions:

Swap ½ cup (120 ml) plain yogurt for half the milk to add moisture and a subtle tang.
For a lighter crumb, substitute ¼ cup (60 ml) vegetable oil for half the butter (note: flavor will be milder).
Use 1 teaspoon almond extract in place of half the vanilla for a nutty aroma.
To make gluten-free: substitute a 1:1 gluten-free flour blend designed for baking (may require slight tweaks to liquid).
To reduce sugar: lower granulated sugar to ¾ cup and add 1–2 tbsp honey or maple syrup if desired (reduce liquid slightly if using syrup).

Method — Creating these Classic Vanilla Cupcakes is quite simple. Just follow these easy steps:

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar together using a hand or stand mixer on medium speed until light and fluffy (about 2–3 minutes). Scrape down the bowl as needed.
Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
With the mixer on low, add the dry ingredients in three additions, alternating with the milk in two additions: dry, milk, dry, milk, dry. Mix just until combined — avoid overmixing to keep the crumb tender.
Spoon or scoop batter into the prepared liners, filling each about two-thirds full (roughly 2 tablespoons or 30–35 g batter per cupcake depending on scoop).
Bake for 18–22 minutes, rotating the pan halfway through if your oven has hot spots. Cupcakes are done when the tops are lightly golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting or storing.

Practical tips:

Room-temperature ingredients incorporate more evenly for a uniform texture.
Don’t overfill liners — batter will rise and could overflow.
If you want extra tender cupcakes, sift the flour before measuring or spoon flour into the cup and level it off (don’t pack).
To check doneness, rely on toothpick and slight spring-back to the touch.

Serving Suggestions

Plain & Perfect: Enjoy warm or at room temperature with a light dusting of powdered sugar.
With Buttercream: Top with classic vanilla buttercream, cream cheese frosting, or a chocolate ganache for contrast.
Beverage Pairings: Serve with coffee for breakfast, Earl Grey or herbal tea for an afternoon treat, or cold milk for kids.
Mini Dessert: Split and fill with jam or lemon curd, then sandwich for a delightful cupcake shortcake.
Party Platter: Arrange with fresh berries and edible flowers for an elegant dessert table.

For pairing ideas that move beyond cupcakes into brownies and other crowd favorites, try this fudgy brownies inspiration to plan a balanced dessert spread.

Keeping it Fresh

Room temperature: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. If frosted with a butter-based icing, they’re fine at room temperature for 1–2 days in a cool environment.
Refrigeration: Store in a covered container for up to 4 days. Bring to room temperature before serving to restore tenderness.
Freezer: Wrap cooled cupcakes individually in plastic wrap and place in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator or at room temperature for several hours. Frost after thawing for best results.

Food safety note: If you use perishable fillings (pastry cream, fresh fruit compote) or frosting with cream cheese, refrigerate and consume within 3 days.

Chef’s Advice

Don’t overmix: Overworked batter gives you dense cupcakes. Mix until ingredients are just combined.
Measure flour correctly: Spoon flour into the cup and level off instead of scooping. Too much flour makes dry cupcakes.
Use fresh leavening: Baking powder loses potency over time; if it’s older than 6–12 months, replace it for consistent rise.
Test ovens: Ovens vary — use an oven thermometer and rotate pans when necessary for even baking.
Flavor boost: For a deeper vanilla flavor without extra sugar, use a high-quality pure vanilla extract or try a little vanilla bean paste (about 1/2 teaspoon) for flecks and aroma.

Delicious Variations

Lemon Vanilla Cupcakes: Add 1 tablespoon lemon zest to the batter and replace 2 tablespoons of milk with fresh lemon juice. Top with lemon buttercream.
Vegan Version: Replace butter with ½ cup vegetable oil, eggs with two flax eggs (2 tbsp ground flax + 6 tbsp water, chilled), and use plant-based milk. Use baking powder as written and check for tenderness.
Chocolate Swirl: Fold 3 tablespoons of cocoa powder mixed with 2–3 tbsp milk into 1 cup of batter to create a marbled chocolate swirl.
Gluten-Free: Use a 1:1 gluten-free baking flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it. Expect slight texture differences; chilling batter briefly can help.
Filled Cupcakes: After baking, core the center and fill with vanilla pastry cream, jam, or Nutella; re-cap with the removed crumb and frost.

All Your Questions Answered

Q: Can I make the batter ahead of time?
A: Mix through step 5 and refrigerate the batter for up to 24 hours tightly covered. Bring to room temperature and fold gently before baking. Note: rise may be slightly affected if baking powder has been activated, so fresh batter is best for guaranteed rise.

Q: My cupcakes came out dense — why?
A: Common causes: overmixing, too much flour, expired baking powder, or under-creaming the butter and sugar. Ensure accurate measurements and gentle mixing.

Q: How do I make them lighter/fluffier?
A: Use room-temperature eggs and milk, cream butter and sugar until pale, and don’t overmeasure flour. Sifting flour helps, too.

Q: Can I freeze frosted cupcakes?
A: Yes — flash-freeze frosted cupcakes on a tray for 1–2 hours, then transfer to a sealed container for up to 2 months. Thaw in the fridge overnight to avoid condensation on frosting.

Q: Healthier swaps?
A: Reduce sugar slightly (to ¾ cup) and add applesauce or Greek yogurt for moisture; use whole-grain or 1:1 gluten-free flour blends if desired, but texture will differ.

Conclusion

I hope these Classic Vanilla Cupcakes invite the aroma of warm baking into your kitchen and become a go-to for celebrations and cozy moments alike. If you try them, please share your photos and variations — baking is better when we learn from each other and tweak recipes to reflect our tastes. For a deeper take on keeping vanilla cakes moist and full of flavor, I recommend this detailed guide to My very best Vanilla Cake – stays moist 4 days! – RecipeTin Eats, and for another easy, reliable cupcake approach see the instructions at Easy Homemade Vanilla Cupcakes Recipe | Moist, Fluffy & Perfect!. Enjoy baking — and the sharing that follows!

Classic Vanilla Cupcakes

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Author: ollierecipegmail-com
Total Time: 40 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

These Classic Vanilla Cupcakes are light, moist, and made with simple ingredients, perfect for any occasion.

Ingredients

Scale

1 ½ cups (180 g) all-purpose flour
1 cup (200 g) granulated sugar
½ cup (113 g) unsalted butter, softened to room temperature
2 large eggs, room temperature
½ cup (120 ml) whole milk, room temperature
1 tablespoon (12 g) baking powder
1 teaspoon (5 ml) vanilla extract
¼ teaspoon salt

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Instructions

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy (about 2–3 minutes).
Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
With the mixer on low, add the dry ingredients in three additions, alternating with the milk in two additions, mixing just until combined.
Scoop batter into the prepared liners, filling each about two-thirds full.
Bake for 18–22 minutes, rotating the pan halfway through. Cupcakes are done when the tops are lightly golden and a toothpick inserted comes out with a few moist crumbs.
Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

These values reflect the cake base only (no frosting). Adding frosting will increase calories and sugar content significantly.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 205
Sugar: 17g
Sodium: 150mg
Fat: 9g
Saturated Fat: 5.5g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 0.4g
Protein: 2.8g
Cholesterol: 30mg