Fluffy Bakery-Style Vanilla Cupcakes: Soft, Moist & Irresistible
If you’re searching for the fluffiest bakery-style vanilla cupcakes that stay moist for days, you’ve just found your go-to recipe. These cupcakes feature a light, tender crumb with a perfect dome, making them ideal for birthdays, parties, or a cozy home treat. The best part? This easy vanilla cupcakes recipe uses pantry staples, bakes evenly, and delivers that nostalgic, comforting vanilla aroma we all love.
For more bakery-level desserts you can make at home, you may enjoy trying this Juicy Pineapple Heaven Cake that’s moist and fresh to complement these cupcakes for your dessert table.
Ingredients
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1 1/2 cups all-purpose flour
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1 cup granulated sugar
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1/2 cup unsalted butter, softened
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2 large eggs, room temperature
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1/2 cup whole milk, room temperature
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1 tbsp pure vanilla extract
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1 1/2 tsp baking powder
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1/4 tsp salt
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Optional: coarse sugar for sprinkling
Instructions
Preheat & Prep:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream Butter & Sugar:
In a large bowl, use a hand mixer to beat the unsalted butter and granulated sugar until pale and fluffy (about 3 minutes).
Add Eggs & Vanilla:
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until combined.
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Combine Wet & Dry:
Add half of the dry ingredients to the wet ingredients, mix gently, then add the milk. Finish with the remaining dry ingredients, mixing just until incorporated (do not overmix for fluffy cupcakes).
Fill & Sprinkle:
Scoop the batter into the liners, filling each about 2/3 full. Optionally, sprinkle a small amount of coarse sugar in the center for a subtle crunch and bakery look.
Bake:
Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
Cool & Serve:
Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving or frosting.
Tips & Variations
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For a keto recipe variation, you may replace the flour with almond flour and sugar with erythritol for low-carb cupcakes.
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Add lemon zest to the batter for a fresh citrus note.
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Frost with buttercream, cream cheese frosting, or enjoy them plain with coffee.
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If you loved these cupcakes, you’ll also enjoy this Homemade Fruit Cake for your weekend baking sessions.
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Looking for a no-bake option? Check out these Chocolate Peanut Butter No-Bake Cookies for quick dessert prep.
For additional tips on baking cupcakes with perfect domes, you may find this AllRecipes cupcake guide helpful for technique and troubleshooting.
Storage
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Room Temperature: Store in an airtight container for up to 3 days.
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Freezer: Freeze unfrosted cupcakes in a zip-top bag for up to 2 months. Thaw at room temperature before serving.
Time & Yield
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Prep Time: 15 minutes
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Bake Time: 20 minutes
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Total Time: 35 minutes
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Yield: 12 fluffy vanilla cupcakes
Tools Used
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12-cup muffin pan
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Cupcake liners
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Mixing bowls
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Hand mixer or stand mixer
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Ice cream scoop for even batter distribution
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Cooling rack
Discover More
If you enjoy baking, you may love these recipes:
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Try this Sticky Honey Garlic Ribs for a savory addition to your family dinner.
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For a unique appetizer, explore these Smoked Brisket Beer Cheese Pretzel Bombs for your gatherings.
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Don’t miss out on the comforting Bacon Onion Tomato Pie for your brunch table.
Final Thoughts
These fluffy bakery-style vanilla cupcakes are everything you need for your next sweet craving: moist, light, and versatile for any occasion. By following this detailed recipe, you will achieve the perfect dome, softness, and a gentle vanilla aroma every time you bake. For more tested, high-quality recipes, continue exploring brandirecipes.com to expand your dessert and dinner collection.
“These fluffy bakery-style vanilla cupcakes are ideal for your next birthday or brunch.”
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“Enjoy these fluffy bakery-style vanilla cupcakes with tea.”
Fluffy Bakery-Style Vanilla Cupcakes: Soft & Moist
Ingredients
Equipment
Method
- Instructions:
- 1️⃣ Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- 2️⃣ In a bowl, whisk together the flour, baking powder, and salt.
- 3️⃣ In a separate large bowl, beat the butter and sugar until pale and fluffy (about 3 minutes).
- 4️⃣ Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- 5️⃣ Gradually add half of the dry ingredients, mix gently, add the milk, then add the remaining dry ingredients, mixing just until combined.
- 6️⃣ Scoop the batter into liners, filling each 2/3 full. Optionally, sprinkle a small amount of coarse sugar on top.
- 7️⃣ Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- 8️⃣ Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
You can add lemon zest for a citrus flavor variation. These cupcakes pair perfectly with this Juicy Pineapple Heaven Cake for dessert variety. If you want a quick no-bake treat, check out these Chocolate Peanut Butter No-Bake Cookies for easy prep. For additional cupcake baking techniques, visit AllRecipes cupcake guide. Freeze unfrosted cupcakes for up to 2 months, thaw at room temperature before serving.