Perfect Vanilla Cupcakes Recipe
There’s something magical about the aroma of vanilla cupcakes baking in the oven.
It takes me back to my childhood, standing on a stool in my grandmother’s kitchen, watching her whip up these little treats with so much love.
She always said, “Baking is about sharing joy,” and that’s exactly what I hope to do with this recipe.
These vanilla cupcakes are soft, moist, and perfectly sweet – a timeless classic that’s sure to bring smiles to your table.
Tools Table
| Tool | Purpose | Where to Buy |
|---|---|---|
| Mixing Bowl | Combining ingredients | Any kitchen supply store |
| Electric Mixer | Creaming butter and sugar | Amazon or local appliance store |
| Cupcake Pan | Baking the cupcakes | Walmart or Target |
| Cupcake Liners | Preventing sticking | Grocery stores or online |
| Measuring Cups/Spoons | Accurate ingredient measurement | Any kitchen supply store |
Prep Time
Total Time: 35 minutes (Prep: 15 minutes, Bake: 20 minutes)
Ingredients
Here’s what you’ll need (both spoon and gram measurements for precision):
- 100g (7 Tbsp) Unsalted Butter (softened)
- 100g (½ cup) Sugar
- 1/8 Tsp Salt
- 2 Eggs (room temperature)
- 1.5 Tsp Vanilla Extract
- 130g (1 cup) Cake Flour
- 1 Tsp Baking Powder
- 100ml (⅓ cup + 1 Tbsp) Milk
Instructions
Follow these steps for perfect vanilla cupcakes:
- Preheat the Oven: Set your oven to 165°C (325°F) and line a cupcake pan with liners.
- Cream Butter and Sugar: In a mixing bowl, beat the softened butter and sugar together until light and fluffy (about 2-3 minutes).
- Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract. Mix until well combined.
- Combine Dry Ingredients: In a separate bowl, sift together the cake flour, baking powder, and salt.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined—don’t overmix!
- Fill the Liners: Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake: Place the pan in the preheated oven and bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Food Storage
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in the fridge for up to 5 days. Bring to room temperature before serving.
- Freezer: Wrap individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature.
Pro Tips
- Flavor Variations: Add lemon zest or almond extract for a twist.
- Frosting: Top with whipped cream, buttercream, or cream cheese frosting.
- Moisture Hack: Brush the cooled cupcakes with simple syrup for extra moisture.
- Even Baking: Use an ice cream scoop to portion the batter evenly.
Nutrition Facts
| Nutrient | Per Cupcake |
|---|---|
| Calories | 150 kcal |
| Total Fat | 8g |
| Saturated Fat | 5g |
| Cholesterol | 45mg |
| Sodium | 50mg |
| Total Carbohydrates | 18g |
| Sugars | 10g |
| Protein | 2g |
FAQs
1. Can I use all-purpose flour instead of cake flour?
Yes, but the texture will be slightly denser. For a closer result, replace 2 Tbsp of all-purpose flour with cornstarch.
2. Can I use salted butter?
Yes, but omit the additional salt in the recipe.
3. Why are my cupcakes dry?
Overbaking or overmixing the batter can cause dryness. Stick to the recommended baking time and mix until just combined.
4. Can I make these cupcakes ahead of time?
Absolutely! Bake them a day in advance and store them in an airtight container. Frost them just before serving.
5. Can I double the recipe?
Yes, this recipe doubles perfectly for larger batches.
Final Thoughts
Baking is more than just following a recipe – it’s about creating memories and sharing love. These vanilla cupcakes are a simple yet delightful way to do just that.
Whether it’s for a birthday, a special occasion, or just because, I hope this recipe brings as much joy to your kitchen as it has to mine.
Note: This recipe is inspired by my love for baking and the countless recipes I’ve tried and tweaked over the years. I’m not a professional chef, just someone who enjoys sharing the magic of homemade treats.