Perfect Vanilla Cupcakes Recipe (Soft, Fluffy & Full of Flavor!)

There’s nothing quite as comforting as a bite of a perfectly baked vanilla cupcake — soft, buttery, and infused with real vanilla flavor. This homemade vanilla cupcake recipe delivers that bakery-style perfection every time, without the box mix!

Made with simple pantry ingredients and a touch of Madagascar vanilla extract, these cupcakes are moist and tender, with beautiful golden tops and a delicate crumb. Whether for birthdays, parties, or weekend baking, these classic vanilla cupcakes are sure to impress family and friends.

Why You’ll Love This Recipe

• Pure vanilla goodness: Uses real vanilla extract for deep, rich flavor — no imitation stuff here!
• Soft and fluffy texture: Cornstarch lightens the batter, giving bakery-quality cupcakes every time.
• Customizable: Top with buttercream, whipped cream, or fruit for endless variations.
• Simple ingredients: Everything you need is already in your pantry.
  

Vanilla Cupcakes Recipe

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Category

Dessert, Cupcakes

Cuisine

American

Servings

16

Prep Time

10 minutes

Cook Time

25 minutes

Calories

280

These homemade vanilla cupcakes are light, fluffy, and bursting with pure vanilla flavor — better than any bakery cupcake! Easy, classic, and irresistibly soft.

Author:

Guiseppe

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 tablespoon pure vanilla extract (preferably Madagascar)
• 2 cups all-purpose flour
• 3 tablespoons cornstarch
• 1 ½ teaspoons baking powder
• 1 teaspoon kosher salt
• ¾ cup milk (whole milk or any preferred alternative)

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Directions

1. Preheat the oven to 350°F (175°C) and line two muffin tins with cupcake liners.
2. In a large mixing bowl, beat the butter and sugar together with a hand mixer (or stand mixer) until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
5. Add half of the dry ingredients to the butter mixture and mix gently. Pour in the milk, then add the remaining dry ingredients. Stir until just combined — don’t overmix.
6. Scoop the batter into cupcake liners, filling each about ¾ full. Bake for 20–25 minutes, or until golden and a toothpick inserted in the center comes out clean.
7. Let the cupcakes cool completely on a wire rack before frosting. Try classic vanilla buttercream or your favorite icing!

Recipe Note

Chef Tips

• Measure accurately: Use the scoop-and-level method for flour to avoid dense cupcakes.
  
• Room temperature ingredients: Ensure butter, eggs, and milk are all room temperature for even mixing.
  
• Gluten-free option: Substitute with a 1:1 gluten-free flour mix.
  
• Milk alternatives: Almond milk gives a mild flavor and works beautifully in this recipe.
  

Serving Suggestions

• Frost with vanilla or chocolate buttercream and top with colorful sprinkles.
  
• For a light twist, add whipped cream and fresh strawberries or blueberries.
  
• Try a cream cheese frosting for a tangy balance to the sweetness.
  

Storage & Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
  
• Refrigerate: Keep for up to 5 days; bring to room temperature before serving.
  
• Freeze: Wrap individually and freeze for up to 1 month. Thaw overnight in the fridge or at room temperature.
  

Nutrition

Nutrition

Serving Size

1 serving

per serving

Calories

280

Amount/Serving % Daily Value

Carbs

34 grams

12%

Protein

4 grams

8%

Fat

14 grams

18%