Homemade Vanilla Cupcakes: Classic, Moist, and Deliciously Easy Recipe

Classic Vanilla Homemade Cupcakes From Scratch

These homemade cupcakes are the perfect balance of simplicity and indulgence, delivering bakery-quality results without any complicated techniques. Skip the boxed mixes and treat yourself to these deliciously moist, fluffy vanilla cupcakes that will make any occasion special!

Why You’ll Love These Vanilla Cupcakes

There’s something magical about biting into a freshly baked vanilla cupcake with its tender crumb and perfect sweetness. These homemade treats are:

• Beginner-friendly – Simple steps anyone can follow
• Versatile – Perfect base for any frosting or topping
• Crowd-pleasing – Kids and adults alike adore them
• Make-ahead friendly – Can be baked a day before frosting

The Secret to Moist Cupcakes Every Time

The key to bakery-quality moist cupcakes is in the method! Properly creaming the butter and sugar creates tiny air pockets that expand during baking, resulting in that fluffy texture we all crave. Also, being careful not to overmix once you add the flour prevents tough cupcakes.

Essential Ingredients for Perfect Cupcakes

• 2 ⅓ cups all-purpose flour, sifted
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened to room temperature
• 1 ½ cups granulated sugar
• 3 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup whole milk, at room temperature

Kitchen Tools You’ll Need

• Two 12-cup muffin tins
• 24 paper cupcake liners
• Electric mixer (stand or hand mixer)
• Mixing bowls
• Sifter or fine mesh strainer
• Measuring cups and spoons
• Ice cream scoop or ¼ cup measure (for batter)
• Wire cooling rack

Step-by-Step Cupcake Baking Instructions

1. Preheat the oven to 325°F (165°C). Line two 12-cup muffin tins with paper liners.
2. In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
3. In a large bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy, about 3-4 minutes. Don’t rush this step!
4. Add eggs one at a time, mixing well after each addition. Beat in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture (flour-milk-flour-milk-flour). Mix on low speed just until combined after each addition.
6. Using an ice cream scoop or ¼ cup measure, portion the batter into the lined muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
8. Allow cupcakes to cool in the pans for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Expert Tips for Cupcake Success

• Room temperature ingredients – This is crucial! Cold ingredients don’t incorporate properly.
• Don’t overfill the cups – Two-thirds full is perfect to prevent overflow.
• Rotate pans halfway through baking – This ensures even baking if your oven has hot spots.
• Check doneness carefully – Overbaking is the #1 cause of dry cupcakes!
• Cool completely before frosting – Otherwise, your frosting will melt and slide off.

Simple Vanilla Buttercream Frosting

While these cupcakes are delicious plain, a classic vanilla buttercream takes them to the next level!

Frosting Ingredients:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 2-3 tablespoons heavy cream or milk
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• Food coloring (optional)

Frosting Instructions:

1. Beat softened butter until creamy, about 2 minutes.
2. Gradually add sifted powdered sugar, 1 cup at a time, mixing well after each addition.
3. Add vanilla extract and salt, mixing to combine.
4. Add cream or milk, 1 tablespoon at a time, until desired consistency is reached.
5. If using food coloring, add a few drops and mix until evenly colored.
6. Transfer frosting to a piping bag fitted with your favorite tip and decorate cooled cupcakes.

Creative Cupcake Variations

This versatile vanilla cupcake recipe is the perfect canvas for countless variations:

• Confetti Cupcakes: Fold ⅓ cup rainbow sprinkles into the batter before baking
• Lemon Cupcakes: Add 2 tablespoons lemon zest and replace vanilla with lemon extract
• Almond Cupcakes: Substitute almond extract for vanilla extract
• Chocolate Chip Cupcakes: Fold in ¾ cup mini chocolate chips after mixing the batter

Storing Your Homemade Cupcakes

Keep your cupcakes fresh with these storage tips:

• Unfrosted cupcakes: Store in an airtight container at room temperature for up to 2 days.
• Frosted cupcakes: Store in an airtight container in the refrigerator for up to 5 days. Let come to room temperature before serving.
• Freezing: Unfrosted cupcakes can be frozen in an airtight container for up to 3 months. Thaw at room temperature before frosting.

Nutritional Information

Per unfrosted cupcake:

• Calories: 164 kcal
• Carbohydrates: 27g
• Protein: 2g
• Fat: 5g
• Saturated Fat: 1g
• Cholesterol: 17mg
• Sodium: 127mg
• Sugar: 18g

Why Homemade Cupcakes Beat Box Mix Every Time

While box mixes are convenient, they can’t compete with the fresh flavor and texture of homemade cupcakes. The ability to control the quality of ingredients and customize the flavor profile makes these cupcakes truly special. Plus, there’s something incredibly satisfying about creating something delicious from scratch!

Whether you’re baking for a birthday celebration, school event, or simply to satisfy a sweet craving, these classic vanilla cupcakes will become your go-to recipe. Once you master these basic homemade cupcakes, you’ll never go back to box mixes again!

Recipe adapted from: The Best Homemade Cupcakes