This vanilla cupcakes recipe has been my go-to for years, and honestly, I don’t see myself switching anytime soon. You know that moment when you bite into a cupcake and it’s so soft, so fluffy, and perfectly sweet that you can’t help but close your eyes for a second? That’s exactly what you’re getting here. I first tested this recipe on a Sunday afternoon when the house smelled like butter and sugar, and let’s just say… by Monday morning, there were only crumbs left.

Vanilla cupcakes might seem basic at first glance, but I’m convinced they’re the little black dress of the baking world. They work for birthdays, school bake sales, lazy weekends, or even when you just need a little pick-me-up with your coffee. What makes these ones special is the texture. Bakery-style crumb, moist for days (yes, days!), and just the right amount of sweetness. No dry, dense cupcakes here.

When I tell you I’ve tested every method and trick under the sun to get these right, I mean it. From how hot the milk should be to the order you mix the ingredients, every step matters. And the best part? You don’t need any fancy equipment or cake flour to get professional results. Just your trusty hand mixer, a bit of patience, and a hungry audience.

WHY YOU WILL LOVE THIS RECIPE

Bakery-quality texture – These cupcakes have a light, tender crumb that feels like it came straight from a professional bakery. I’ve tried plenty of recipes that turned out dense or dry, and these are the exact opposite.
Moist for days – Thanks to a few simple tricks with the mixing method and a touch of oil, these cupcakes stay soft and moist for up to four days without tasting stale.
Simple, everyday ingredients – No specialty flours or hard-to-find products here. You can make these with basic pantry and fridge staples you probably already have.
Beginner-friendly method – Even if you’re new to baking, the steps are straightforward and easy to follow. I’ll walk you through exactly how to get the perfect result every time.
Perfectly balanced sweetness – Sweet enough to feel indulgent but not so sugary that it overpowers the vanilla flavor. These work beautifully with a variety of frostings or fillings.
Versatile for any occasion – Whether it’s a birthday party, bake sale, or just a cozy weekend treat, these cupcakes fit the bill without fail.

INGREDIENTS FOR VANILLA CUPCAKES

Dry ingredients

1 cup plain (all-purpose) flour
1 1/4 teaspoons baking powder (not baking soda)
1/8 teaspoon salt

Wet ingredients

2 large eggs (50–55 g each), at room temperature
3/4 cup caster or superfine sugar (granulated sugar works too)
1/4 cup unsalted butter, cut into small cubes
1/2 cup full-fat milk
2 teaspoons alcohol-free vanilla extract or pure vanilla powder
1 1/2 teaspoons vegetable or canola oil

STEP BY STEP INSTRUCTIONS

STEP 1) Preheat the oven to 350°F (180°C) or 320°F (160°C fan) and line a 12-hole muffin tin with cupcake liners.
STEP 2) Whisk the flour, baking powder, and salt together in a large bowl, then set aside.
STEP 3) Heat the milk and butter together in a heatproof jug until the butter melts, cover, and keep warm.
STEP 4) In another bowl, beat the eggs with an electric mixer for 30 seconds, then slowly add the sugar while mixing until the mixture is pale and has tripled in volume.
STEP 5) Sift one-third of the flour mixture over the egg mixture and mix briefly on low, then repeat twice more until just combined.
STEP 6) Whisk about 3/4 cup of the egg mixture into the hot milk, then slowly pour it back into the remaining egg mixture while mixing on low speed.
STEP 7) Fill each cupcake liner two-thirds full and bake for 22 minutes or until a toothpick inserted in the center comes out clean.
STEP 8) Let the cupcakes cool for 2 minutes in the tin, then transfer them to a wire rack to cool completely before frosting or serving.

EXPERT COOKING TIPS

Get your eggs to room temperature. Cold eggs won’t whip up as well, which means less volume and a denser cupcake. If you forget to take them out early, just place them in a bowl of warm water for five minutes.
Keep the milk hot. The heat from the milk helps create that light, airy texture, so don’t let it cool before mixing it with the batter.
Mix gently at the end. Once the flour is added, go easy on the mixing. Overmixing can make the cupcakes tough instead of soft and fluffy.
Use an ice cream scoop for even portions. This keeps every cupcake the same size, so they bake evenly and look neat.
Check your baking powder. Old or expired baking powder can ruin the rise, so test it before you start baking.

RECIPE FAQ

Can I use cake flour instead of all-purpose flour?

Yes, but I actually prefer all-purpose flour here. Cake flour makes the surface slightly tackier the next day, while all-purpose gives a better crumb and flavor.

Can I make these without a hand mixer?

It’s possible, but you’ll need a lot of arm power to whip the eggs enough for the right texture. A hand mixer really makes it easier.

Can I freeze these cupcakes?

Absolutely. Just wrap them tightly once cooled, pop them in a freezer bag or airtight container, and freeze for up to three months. Thaw at room temperature before serving.

Do I have to use full-fat milk?

For the best texture, yes. Lower-fat milk works, but the cupcakes won’t be quite as tender.

HOW TO STORE AND KEEP THEM FRESH

Keeping these cupcakes fresh is easier than you might think. Once they’ve cooled completely, pop them into an airtight container and store them at room temperature. They’ll stay soft and moist for up to four days, which is almost unheard of for cupcakes. If you live somewhere really warm, you can keep them in the fridge, but let them come back to room temperature before serving so the texture is just right. For longer storage, freeze them unfrosted and you’ll have a ready-to-go treat whenever you need it.

FROSTING AND TOPPING IDEAS

You can keep these cupcakes simple with a swirl of vanilla buttercream, or dress them up for a special occasion. Cream cheese frosting adds a tangy twist, while chocolate ganache makes them feel rich and indulgent. For a lighter touch, try whipped cream with fresh berries or a spoonful of your favorite jam. If you’re feeling creative, mix and match frostings, sprinkles, or edible flowers to make each one unique. The beauty of these cupcakes is they’re a blank canvas just waiting for your personal touch.

And that brings us to the end of this recipe. If you’ve made it this far, I’m guessing you’re already picturing that first bite — soft crumb, sweet vanilla aroma, and maybe a little frosting on your nose. Whether you bake them for a party, a weekend treat, or just because you feel like it, these cupcakes are the kind that make people smile. So grab your mixing bowl and let’s make it happen.

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