Name: Moist Vanilla Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs, room temperature; 2 teaspoons vanilla extract; 1/2 cup whole milk, room temperature

These moist vanilla cupcakes are soft, fluffy, and full of rich vanilla flavor. I like making them for birthdays, parties, afternoon treats, or any time I want a simple homemade dessert with a delicate crumb.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

1/2 cup whole milk, room temperature

Directions

I preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.

I whisk the flour, baking powder, and salt together in a bowl.

In another bowl, I beat the softened butter and sugar until the mixture looks light and fluffy.

I add the eggs one at a time, mixing well after each one, then I stir in the vanilla extract.

I add the dry ingredients gradually, alternating with the milk, starting and ending with the dry ingredients. Then I mix just until combined.

Next I divide the batter evenly among the cupcake liners, filling each about two-thirds full.

I bake the cupcakes for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

I let them cool in the pan for a few minutes, then I move them to a wire rack to cool completely before frosting.

Servings and Timing

This recipe makes 12 cupcakes.

Prep time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes

Calories: about 220 kcal per cupcake

Variations

I like adding a little lemon zest for a brighter flavor. I can also fold in mini chocolate chips, sprinkles, or a small amount of almond extract. For a richer cupcake, I pair them with vanilla buttercream, chocolate frosting, or cream cheese frosting.

Storage/Reheating

I store the cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. And I let chilled cupcakes sit at room temperature before serving so they taste soft again.

I do not usually reheat frosted cupcakes, but unfrosted cupcakes can be warmed for a few seconds in the microwave.

FAQs

How do I keep vanilla cupcakes moist?

I avoid overmixing the batter and make sure not to overbake them. I also use room-temperature milk and eggs for a smoother batter.

Can I make these cupcakes ahead of time?

Yes, I can bake them a day ahead and store them unfrosted in an airtight container.

Can I freeze vanilla cupcakes?

Yes, I freeze unfrosted cupcakes in a sealed container for up to 2 months. I thaw them before frosting.

What frosting goes best with vanilla cupcakes?

I like vanilla buttercream, chocolate frosting, cream cheese frosting, or strawberry frosting.

Why did my cupcakes turn dense?

Dense cupcakes usually happen when I overmix the batter, use cold ingredients, or add too much flour.

Conclusion

These moist vanilla cupcakes are simple, classic, and reliable. I like how soft and fluffy they turn out, and they are easy to dress up with different frostings or toppings for any occasion.

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