Name: Perfectly Moist Vanilla Cupcakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup (1 stick) unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 2 tsp pure vanilla extract; 1/2 cup whole milk or buttermilk; Optional for frosting:; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1 tsp vanilla extract; 2–3 tbsp milk or heavy cream

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These Perfectly Moist Vanilla Cupcakes are soft, fluffy, and full of classic vanilla flavor. I love how light and tender the crumb is, and how each bite melts in the mouth. Whether I’m baking for birthdays, celebrations, or just a sweet craving, these cupcakes never fail to impress.

Why You’ll Love This Recipe

I love this recipe because it’s simple, foolproof, and yields bakery-quality results every time. The batter comes together quickly, and the cupcakes bake up with a beautiful dome. They’re not too sweet, which makes them the perfect base for any frosting or decoration. I can dress them up for special occasions or enjoy them plain with a dusting of powdered sugar. Perfectly Moist Vanilla Cupcakes Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Eggs
Pure vanilla extract
Whole milk or buttermilk

Optional for frosting:

Unsalted butter
Powdered sugar
Vanilla extract
Milk or heavy cream

Directions

I preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a bowl, I whisk together flour, baking powder, and salt.
In another bowl, I cream the butter and sugar until light and fluffy.
I beat in the eggs one at a time, then add the vanilla.
I alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. I mix until just combined—no overmixing.
I divide the batter evenly into the cupcake liners, filling each about 2/3 full.
I bake for 18–22 minutes, until a toothpick inserted in the center comes out clean.
I let them cool in the pan for 5 minutes, then transfer to a rack to cool completely before frosting.

Servings and timing

This recipe makes 12 standard-sized cupcakes. It takes about 15 minutes to prepare and 18–22 minutes to bake.

Variations

Sometimes I add a touch of almond extract for a subtle twist. I’ve also folded in rainbow sprinkles for funfetti cupcakes. For a fruit version, I top each cupcake with a dollop of jam or a slice of fresh strawberry before baking. When I want a richer texture, I swap the milk for sour cream or yogurt.

Storage/Reheating

I store unfrosted cupcakes at room temperature in an airtight container for up to 3 days. Frosted cupcakes can be kept in the fridge for 4–5 days. I let them come to room temperature before serving. They also freeze well—just wrap tightly and freeze unfrosted for up to 2 months. Perfectly Moist Vanilla Cupcakes Recipe

FAQs

Can I use this recipe for a cake instead?

Yes. I pour the batter into an 8-inch round or square cake pan and bake for 25–30 minutes.

What’s the secret to keeping them moist?

I use room-temperature ingredients and don’t overbake them. Buttermilk also helps add moisture and tenderness.

Can I use oil instead of butter?

Yes, I’ve substituted half or all of the butter with neutral oil for a super moist, slightly denser texture.

Do I need to sift the flour?

I don’t always, but sifting helps lighten the batter and ensures even mixing. It’s a nice extra step if I have time.

What frosting goes best with vanilla cupcakes?

Classic vanilla buttercream is my go-to, but I also love cream cheese frosting, chocolate ganache, or a swirl of whipped cream.

Conclusion

Perfectly Moist Vanilla Cupcakes are my favorite go-to dessert when I want something easy, elegant, and absolutely delicious. I love how soft and flavorful they are, and how easily they adapt to any occasion or craving. Whether plain or fully frosted, they always bring joy with every bite.