Why You’ll Love Vanilla Cupcakes Recipe

Soft and fluffy, with a tender, bakery‑style crumb
Elegant buttery and vanilla flavours shine through
Designed to remain fresh and moist for several days — a rare quality in cupcakes
Uses simple pantry staples but applies techniques that elevate the result

Ingredients

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

plain/all‑purpose flour
baking powder
salt
large eggs (room temperature)
caster or superfine sugar (or granulated)
unsalted butter (cut into cubes)
full‑fat milk
vanilla extract
vegetable or canola oil

Directions

Preheat the oven to 180 °C/350 °F (160 °C fan) and place the shelf in the middle of the oven. Line a standard muffin tin with cupcake liners.
In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
In a heatproof jug, combine the butter and milk. Heat until the butter has melted (do not boil). Cover and keep warm.
In a separate large bowl, beat the eggs on medium speed for about 30 seconds. Slowly pour in the sugar over 30 seconds while beating. Continue to beat until the mixture has tripled in volume and is thick, pale, and glossy.
Add the flour mixture in three parts: beat in the first third for about 5 seconds, then the second third for 5 more seconds, and finally the last portion for 5–10 seconds. Do not overmix.
Mix the warm milk–butter mixture with the vanilla extract and oil. Add a portion of the batter into this warm mixture to temper it and whisk until smooth.
With the mixer on the lowest speed, gradually pour the milk mixture into the main batter over about 15 seconds. Scrape the bowl and gently mix for another 10 seconds until the batter is smooth and pourable.
Fill each cupcake liner two-thirds to three-quarters full using about a ¼ cup of batter per cupcake.
Bake for 22 minutes or until golden and a toothpick inserted into the center comes out clean. Let the cupcakes sit for 2 minutes before transferring them to a rack to cool completely before frosting.

Servings and timing

Makes 12 cupcakes
Prep time: 20 minutes
Cook time: 22 minutes
Cooling time: 30 minutes

Variations

Use a less-sweet fluffy vanilla frosting for a lighter finish
Fill with jam, custard, or ganache for a filled cupcake variation
Add citrus zest or a touch of cocoa to the batter for different flavor notes
Adjust bake time and portions to make mini or jumbo cupcakes

Storage/Reheating

Store completely cooled, unfrosted cupcakes in an airtight container at room temperature for up to 4 days
In warm weather, refrigerate in a sealed container and bring to room temperature before serving
To freeze, wrap cupcakes in parchment, then seal in airtight bags or containers. Freeze for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving
For frosted cupcakes, store based on your frosting type (butter-based at room temp, cream-based in the fridge). Avoid wrapping unfrosted cupcakes in cling film directly

FAQs

1. Can I use self‑raising flour instead of plain flour?

No. Self-raising flour changes the rise and texture. Stick with plain or all-purpose flour for best results.

2. Why do I need to beat the eggs and sugar until they triple in volume?

This process incorporates essential air that helps create the cupcakes’ light and fluffy texture.

3. How can I check if my baking powder is still good?

Stir ½ tsp of baking powder into hot water — it should fizz. If it doesn’t, it’s no longer effective.

4. Can I use non-dairy milk?

You can, but the texture may be less tender. Full-fat dairy milk gives the best results.

5. Why does this recipe include both butter and oil?

Butter adds flavor, while oil ensures long-lasting moistness — even on day four.

6. How full should I fill the cupcake liners?

Fill them two-thirds to three-quarters full. Overfilling can cause them to sink or overflow.

7. Can I make these as mini or jumbo cupcakes?

Yes, just adjust the baking time. Mini cupcakes will cook faster; jumbo ones need longer.

8. How long can I keep frosted cupcakes?

It depends on the frosting. Butter-based frostings can be kept at room temperature briefly; cream-based frostings need refrigeration.

9. Why are my cupcakes dense or sunken?

This can be caused by overmixing, using cold eggs, expired baking powder, or overfilling the liners.

10. Can I reduce the sugar in the recipe?

It’s not recommended. Sugar is essential for structure and aeration in this recipe. Reducing it can affect rise and texture.

Conclusion

These vanilla cupcakes are everything you want from a classic recipe — soft, tender, and full of rich vanilla flavor. With a smart mixing technique and balance of ingredients, they stay moist and bakery-fresh for days. Whether you frost them simply or dress them up for a celebration, this is a reliable go-to recipe you’ll keep coming back to.