These classic vanilla cupcakes are soft, fluffy, and bakery-tender, topped with a swirl of silky vanilla buttercream. They're the little black dress of desserts — perfect for birthdays, bake sales, or any day that could use a treat — and they're easier to make from scratch than you might think.
A tender crumb, a domed top, and pure vanilla flavor mean these beat the boxed mix every single time.
Why you'll love this recipe
- Soft and fluffy. A tender, moist crumb every time.
- From scratch, made simple. Real ingredients, easy method.
- Party-perfect. Reliable for birthdays and celebrations.
Tips for the best results
Have your butter, eggs, and milk at room temperature so the batter emulsifies smoothly. Don't overmix once the flour is in. Fill liners only two-thirds full for nicely domed (not overflowing) tops, and cool completely before frosting so the buttercream doesn't melt.
Classic Vanilla Cupcakes
Soft, fluffy from-scratch vanilla cupcakes topped with silky vanilla buttercream.
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Ingredients
- 1.5 cups all-purpose flour
- 1.5 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (113 g) butter, softened
- 1 cup granulated sugar
- 2 eggs, room temperature
- 1 tbsp vanilla extract
- 1/2 cup milk, room temperature
- Buttercream: 1 cup butter softened, 3 cups powdered sugar, 2 tbsp milk, 2 tsp vanilla
Instructions
- Step 1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners. Whisk the flour, baking powder, and salt.
- Step 2. Beat the softened butter and sugar until light and fluffy, 2-3 minutes. Beat in the eggs one at a time, then the vanilla.
- Step 3. Add the flour mixture in two additions, alternating with the milk, mixing just until combined.
- Step 4. Divide among the liners (two-thirds full) and bake 16-19 minutes, until a toothpick comes out clean. Cool completely.
- Step 5. For the buttercream, beat the butter until creamy, add the powdered sugar, milk, and vanilla, and beat until fluffy. Pipe or spread onto the cooled cupcakes.
Make it your own
Add sprinkles to the batter for funfetti, swap in almond extract, or tint the buttercream for any occasion. Fill the centers with jam or lemon curd, or top with fresh berries for a fruity twist.
Frequently asked questions
Why are my cupcakes dense? Usually from overmixing or cold ingredients. Cream the butter and sugar well and stop mixing as soon as the flour disappears.
Can I make them ahead? Bake the cupcakes a day ahead and store airtight; frost the day you serve. Unfrosted cupcakes also freeze well for up to 2 months.
How do I get tall swirls? Use a piping bag with a large star tip and chill the buttercream slightly if it's too soft to hold its shape.
