Fluffy Vanilla Cupcakes

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If you’re looking for a simple recipe that always works, these fluffy vanilla cupcakes are a must-bake. They rise beautifully, bake up golden, and stay soft and moist with a tender crumb. They’re perfect for birthdays, school events, holidays, bake sales, and everyday treats—because vanilla cupcakes go with everything. You can top them with buttercream, whipped cream, chocolate frosting, fruit, or even enjoy them plain with a cup of tea.

What makes these cupcakes special is the balance: light texture, rich vanilla flavor, and just the right sweetness. The batter comes together quickly, and with a few small tips you’ll get that bakery-style dome and soft inside like the photo.

Why You’ll Love These Vanilla Cupcakes

  • Soft and fluffy texture with a moist crumb
  • Easy cupcake recipe with pantry ingredients
  • Perfect base for any frosting or filling
  • Great for parties and gatherings
  • Freezer-friendly for make-ahead baking

Ingredients

  • 1 1/2 cups (190 g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1/2 cup (120 ml) milk (whole milk is best)
  • 1/4 cup (60 ml) plain yogurt or sour cream (for extra moisture)

Optional:

  • 1/2 tsp almond extract (adds bakery flavor)
  • 1 tablespoon sprinkles mixed into batter

How to Make Fluffy Vanilla Cupcakes

  1. Preheat and prepare
    Preheat the oven to 350°F (175°C). Line a muffin pan with cupcake liners.
  2. Mix dry ingredients
    In a bowl, whisk flour, baking powder, and salt.
  3. Cream butter and sugar
    In a separate bowl, beat butter and sugar until light and fluffy, about 2–3 minutes. This step helps create a soft texture.
  4. Add eggs and vanilla
    Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  5. Combine wet and dry
    Add half the dry ingredients, then the milk, then the rest of the dry ingredients. Mix just until combined. Fold in yogurt or sour cream gently.
  6. Fill the liners
    Divide batter evenly, filling liners about 2/3 full for a nice rise without overflow.
  7. Bake
    Bake 16–20 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool 5 minutes in the pan, then move to a rack to cool completely.

Tips for Bakery-Style Cupcakes

  • Use room temperature ingredients for smooth batter and even rise.
  • Do not overmix after adding flour—overmixing can make cupcakes dense.
  • Measure flour correctly by spooning into the cup and leveling.
  • Fill liners evenly so cupcakes bake uniformly.
  • Do not overbake—remove as soon as a toothpick comes out clean.

Frosting Ideas (Simple and Delicious)

These cupcakes pair well with:

  • Classic vanilla buttercream
  • Cream cheese frosting
  • Chocolate ganache
  • Strawberry whipped cream
  • Lemon frosting for a bright twist

You can also core the cupcakes and fill with:

  • jam
  • pastry cream
  • chocolate spread
  • caramel sauce

Storage and Freezing

Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days (bring to room temp before serving). To freeze, wrap unfrosted cupcakes and freeze up to 2 months. Thaw at room temperature, then frost.

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