Vanilla Cupcakes

These vanilla cupcakes are soft, fluffy and full of real vanilla flavor, my go-to base for every cupcake recipe on the blog.

Made from scratch with butter, buttermilk and real vanilla, they taste like classic bakery cupcakes but are easy enough for any home baker.

I use this batter as my standard vanilla base for birthdays, parties and all my cupcake variations you see here on Sweetly Cakes.

The recipe has been tested many times in my French home kitchen so you get consistent, light and moist vanilla cupcakes every time.

Why you'll love this recipe

• Soft vanilla crumb light, tender texture with real vanilla flavor.
• Moist for days stays soft and fresh even the next day.
• Perfect base works with buttercream, mascarpone, cream cheese, or chocolate frosting.

Ingredients you need

• Butter unsalted and softened for a smooth cupcake batter
• Sugar granulated sugar for a clean vanilla flavor
• Eggs at room temperature for a fluffy texture
• Vanilla extract, paste, or vanilla bean for deep vanilla flavor
• Buttermilk (or milk) to keep cupcakes soft and moist
• Flour cake flour or all-purpose flour for a tender crumb
• Baking powder for a light rise
• Salt to balance sweetness
• Mascarpone for a stable, creamy vanilla frosting
• Heavy cream cold to whip into a light frosting
• Powdered sugar for sweetness and smooth frosting texture

Tips for this recipe

• Room-temperature mix Use softened butter and warm eggs to get a smooth batter and an even rise
• Light, fluffy crumb Cream butter and sugar well before adding the rest for the best cupcake texture
• Balanced mixing Add dry ingredients and buttermilk alternately to avoid a heavy or dense crumb
• Perfect shape Fill liners about three-quarters full for domed, even cupcakes
• Stable frosting Let cupcakes cool fully before piping to keep the vanilla frosting firm

How to make vanilla cupcakes

Cream the butter and sugar in a large bowl with an electric mixer (or stand mixer with the paddle attachment) for about 2 minutes until smooth.

Add the eggs and vanilla by scraping the seeds from half a vanilla bean and mixing again for 1 minute.

Combine the dry ingredients in a separate bowl — flour, baking powder and salt — and sift twice for a light cupcake crumb.

Add the dry ingredients alternately with the buttermilk, mixing gently between each addition until the cupcake batter is smooth.

Preheat the oven to 350°F / 180°C and line a cupcake pan with paper liners.

Fill each liner ¾ full and bake the vanilla cupcakes for 18–20 minutes until puffed and lightly golden.

Cool the cupcakes in the pan for a few minutes, then transfer to a wire rack until completely cooled.

Pipe the frosting on top with a piping bag and tip to create a clean swirl.

Storage

• In the fridge Keep unfrosted vanilla cupcakes in an airtight container for 4–5 days. Frosted cupcakes hold 3–4 days.
• In the freezer Freeze plain or frosted cupcakes for up to 3 months and thaw overnight in the fridge.

Variations

• Chocolate swirl Marble part of the batter with cocoa powder
• Lemon-vanilla Add lemon zest or a splash of juice for a bright flavor
• Fruit-filled Add jam or fruit purée in the center before frosting
• Coconut-vanilla Mix in shredded coconut for a soft tropical twist
• Nutella Swirl Nutella through the batter or add a small filled center

Recipe Questions

Can I use this batter for a cake?

Yes, but the texture is softer than a classic vanilla cake. For clean layers, use a vanilla sponge or a Molly cake.

Why do my cupcakes sink?

Usually from overmixing, opening the oven too early, or underbaking. The batter should be just combined and baked fully until the center springs back.

What’s the best vanilla to use?

Vanilla bean or vanilla paste for the strongest flavor. A good-quality extract works very well too.

More Vanilla Cupcake Recipes

• Vanilla cupcakes with oil
• Mini vanilla cupcakes
• Small batch vanilla cupcakes
• Raspberry vanilla cupcakes
• Strawberry vanilla cupcakes

I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!

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