Vanilla Cupcakes | Soft, Fluffy & Perfectly Sweet

🎉 Introduction

Vanilla Cupcakes are the ultimate crowd-pleaser. Soft, fluffy, and bursting with a sweet vanilla aroma, these classic treats never go out of style. Whether you’re baking for birthdays, baby showers, school events, or simply to satisfy your sweet tooth, this recipe ensures cupcakes that stay moist and flavorful.

What makes this recipe stand out is the balance between a tender crumb and a buttery richness, with just the right amount of vanilla for a warm, comforting flavor. And with a fluffy buttercream frosting and a sprinkling of rainbow sprinkles, each bite is as pretty as it is delicious.

🧰 Equipment Needed

• Mixing bowls (large and medium)
• Measuring cups & spoons
• Electric mixer (hand or stand mixer)
• Rubber spatula
• Muffin tin
• Cupcake liners
• Sieve (for flour and sugar)
• Cooling rack
• Piping bag & tips (for frosting)

🛒 Ingredients

Fresh Products:

• 4 eggs, large

Culinary Aids & Spices:

• 2 ½ tsp baking powder
• 3 cups cake flour
• 1 ½ cups granulated sugar
• 5 cups powdered sugar
• ⅓ cup rainbow sprinkles
• 1 ½ tsp salt
• 3 tbsp vanilla extract

Oils & Vinegars:

• ½ cup vegetable oil

Dairy Products:

• 1 ½ cups unsalted butter (softened)
• 1 ⅓ cups buttermilk
• 4 tbsp whole milk

👩‍🍳 Directions

Step 1: Preheat & Prepare

1. Preheat oven to 175°C (350°F).
2. Line muffin tins with cupcake liners.

Step 2: Mix Dry Ingredients

1. Sift cake flour, baking powder, and salt into a medium bowl. Set aside.

Step 3: Whip Wet Ingredients

1. In a large bowl, cream together butter and granulated sugar until light and fluffy.
2. Add eggs, one at a time, mixing well after each addition.
3. Stir in vanilla extract and vegetable oil.

Step 4: Combine Batter

1. Alternate adding dry ingredients and buttermilk to the wet mixture, beginning and ending with dry ingredients.
2. Mix gently until smooth, being careful not to overmix.

Step 5: Bake the Cupcakes

1. Fill each cupcake liner about ⅔ full with batter.
2. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
3. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Step 6: Make the Frosting

1. Beat butter until creamy.
2. Gradually add powdered sugar, mixing until smooth.
3. Add whole milk to reach desired consistency.
4. Pipe onto cooled cupcakes.

Step 7: Decorate

• Sprinkle with rainbow sprinkles for a fun, festive finish.

🍽️ Servings & Timing

• Servings: 24 cupcakes
• Prep Time: 20 minutes
• Bake Time: 18–22 minutes
• Total Time: ~45 minutes

🧊 Storage & Reheating

Room Temperature:

• Store in an airtight container for up to 3 days.

Refrigerator:

• Keeps for 5 days; bring to room temperature before eating.

Freezer:

• Freeze unfrosted cupcakes for up to 2 months. Thaw before frosting.

🥄 Variations

• Chocolate Chip Vanilla Cupcakes: Fold mini chocolate chips into the batter.
• Filled Cupcakes: Add jam, chocolate ganache, or lemon curd inside.
• Whipped Cream Frosting: Swap buttercream for a light whipped cream topping.
• Fruit Topping: Garnish with fresh berries.
• Themed Colors: Use colored sprinkles to match event themes.
• Gluten-Free Version: Use a gluten-free flour blend.

❓ 10 FAQs

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

Yes—replace with all-purpose flour, but the texture will be slightly denser.

2. How do I make them extra fluffy?

Cream butter and sugar well to incorporate more air.

3. Can I make mini cupcakes?

Yes—bake for 10–12 minutes.

4. Can I make them without buttermilk?

Yes—substitute with milk + 1 tsp lemon juice or vinegar.

5. Can I frost them the day before?

Yes—store in a cool place or refrigerate overnight.

6. Can I color the frosting?

Yes—use gel food coloring for best results.

7. How do I keep them from drying out?

Don’t overbake and store in an airtight container.

8. Can I make them dairy-free?

Yes—use plant-based butter and milk.

9. Can I double the recipe?

Yes—simply double all ingredients.

10. Can I freeze frosted cupcakes?

Not recommended—the frosting texture may change.

🏁 Conclusion

These Vanilla Cupcakes are soft, fluffy, and brimming with classic flavor. With a tender crumb and smooth, creamy frosting, they’re perfect for any occasion. Whether topped with sprinkles or enjoyed plain, they’re bound to bring smiles to every bite.

Adam

Vanilla Cupcakes | Soft, Fluffy & Perfectly Sweet

Vanilla Cupcakes are the ultimate crowd-pleaser. Soft, fluffy, and bursting with a sweet vanilla aroma, these classic treats never go out of style. Whether you’re baking for birthdays, baby showers, school events, or simply to satisfy your sweet tooth, this recipe ensures cupcakes that stay moist and flavorful. What makes this recipe stand out is the balance between a tender crumb and a buttery richness, with just the right amount of vanilla for a warm, comforting flavor. And with a fluffy buttercream frosting and a sprinkling of rainbow sprinkles, each bite is as pretty as it is delicious.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

bake time 20 minutes mins

Total Time 40 minutes mins

Servings: 24 cupcakes

Ingredients Equipment Method Notes

Ingredients

  

Fresh Products:

• 4 eggs large

Culinary Aids & Spices:

• 2 ½ tsp baking powder
• 3 cups cake flour
• 1 ½ cups granulated sugar
• 5 cups powdered sugar
• ⅓ cup rainbow sprinkles
• 1 ½ tsp salt
• 3 tbsp vanilla extract

Oils & Vinegars:

• ½ cup vegetable oil

Dairy Products:

• 1 ½ cups unsalted butter softened
• 1 ⅓ cups buttermilk
• 4 tbsp whole milk

Equipment

• Mixing bowls (large and medium)
• Measuring cups & spoons
• Electric mixer (hand or stand mixer)
• Rubber spatula
• Muffin tin
• Cupcake liners
• Sieve (for flour and sugar)
• Cooling rack
• Piping bag & tips (for frosting)

Method

 

Step 1: Preheat & Prepare

1. Preheat oven to 175°C (350°F).
2. Line muffin tins with cupcake liners.

Step 2: Mix Dry Ingredients

1. Sift cake flour, baking powder, and salt into a medium bowl. Set aside.

Step 3: Whip Wet Ingredients

1. In a large bowl, cream together butter and granulated sugar until light and fluffy.
2. Add eggs, one at a time, mixing well after each addition.
3. Stir in vanilla extract and vegetable oil.

Step 4: Combine Batter

1. Alternate adding dry ingredients and buttermilk to the wet mixture, beginning and ending with dry ingredients.
2. Mix gently until smooth, being careful not to overmix.

Step 5: Bake the Cupcakes

1. Fill each cupcake liner about ⅔ full with batter.
2. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
3. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Step 6: Make the Frosting

1. Beat butter until creamy.
2. Gradually add powdered sugar, mixing until smooth.
3. Add whole milk to reach desired consistency.
4. Pipe onto cooled cupcakes.

Step 7: Decorate

1. Sprinkle with rainbow sprinkles for a fun, festive finish.

Notes

🧊 Storage & Reheating
Room Temperature:

Store in an airtight container for up to 3 days.

Refrigerator:

Keeps for 5 days; bring to room temperature before eating.

Freezer:

Freeze unfrosted cupcakes for up to 2 months. Thaw before frosting.

🥄 Variations
Chocolate Chip Vanilla Cupcakes: Fold mini chocolate chips into the batter.

Filled Cupcakes: Add jam, chocolate ganache, or lemon curd inside.

Whipped Cream Frosting: Swap buttercream for a light whipped cream topping.

Fruit Topping: Garnish with fresh berries.

Themed Colors: Use colored sprinkles to match event themes.

Gluten-Free Version: Use a gluten-free flour blend.

❓ 10 FAQs
1. Can I use all-purpose flour instead of cake flour?
Yes—replace with all-purpose flour, but the texture will be slightly denser.

2. How do I make them extra fluffy?
Cream butter and sugar well to incorporate more air.

3. Can I make mini cupcakes?
Yes—bake for 10–12 minutes.

4. Can I make them without buttermilk?
Yes—substitute with milk + 1 tsp lemon juice or vinegar.

5. Can I frost them the day before?
Yes—store in a cool place or refrigerate overnight.

6. Can I color the frosting?
Yes—use gel food coloring for best results.

7. How do I keep them from drying out?
Don’t overbake and store in an airtight container.

8. Can I make them dairy-free?
Yes—use plant-based butter and milk.

9. Can I double the recipe?
Yes—simply double all ingredients.

10. Can I freeze frosted cupcakes?
Not recommended—the frosting texture may change.

🏁 Conclusion
These Vanilla Cupcakes are soft, fluffy, and brimming with classic flavor. With a tender crumb and smooth, creamy frosting, they’re perfect for any occasion. Whether topped with sprinkles or enjoyed plain, they’re bound to bring smiles to every bite.