There’s nothing quite like a perfectly baked vanilla cupcake: moist, fluffy, and packed with just the right amount of sweetness. This best vanilla cupcake recipe is simple to make and delivers bakery-quality results in the comfort of your own kitchen. Whether for a birthday, a family gathering, or a quiet afternoon treat, these cupcakes are sure to impress.
Why You’ll Love This Recipe
- Easy to Make: Straightforward ingredients and steps.
- Customizable: Perfect base for any frosting or topping.
- Kid-Friendly: Loved by kids and adults alike.
Ingredients for Perfect Vanilla Cupcakes
To achieve the softest texture and richest flavor, you’ll need:
Dry Ingredients:
- 1 ¾ cups of all-purpose flour
- 1 ½ teaspoons of baking powder
- ½ teaspoon of baking soda
- ¼ teaspoon of salt
Wet Ingredients:
- ¾ cup of unsalted butter, softened
- 1 cup of granulated sugar
- 2 large eggs
- 2 teaspoons of pure vanilla extract
- ½ cup of buttermilk
Step-by-Step Instructions
- Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar:
In a large mixing bowl, use an electric mixer to beat the butter and sugar until light and fluffy (about 2-3 minutes).
- Add Eggs and Vanilla:
Beat in the eggs, one at a time, followed by the vanilla extract.
- Incorporate Dry Ingredients and Buttermilk:
Gradually mix in the dry ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined.
- Fill the Liners:
Divide the batter evenly among the cupcake liners, filling each about ¾ full.
- Bake:
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool:
Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack.
Frosting Ideas
These cupcakes pair wonderfully with:
- Classic vanilla buttercream
- Cream cheese frosting
- Chocolate ganache
Tips for Success
- Use room-temperature ingredients for a smoother batter.
- Do not overmix the batter to ensure a light texture.
- For extra flavor, try adding a pinch of almond extract.
Frequently Asked Questions
Can I make these cupcakes in advance?
Yes! Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days or freeze them for up to 3 months.
What can I use instead of buttermilk?
You can create a buttermilk substitute by mixing ½ cup of milk with 1 teaspoon of lemon juice or vinegar.
How do I prevent cupcakes from sinking?
Avoid overmixing the batter and ensure your oven is fully preheated before baking.
Conclusion
This best vanilla cupcake recipe is a true classic that every baker should have in their repertoire. Soft, flavorful, and endlessly versatile, these cupcakes are perfect for any occasion. Try them today and elevate your baking game!