Best Bakery-Style Vanilla Cupcakes that are so easy to make at home. Perfect for parties, holidays & all celebrations. Better than anything you can buy! YUM!
Is there anything better than a delicious, moist vanilla cupcake? Probably not. These bakery-style cupcakes are easy to make and sure to please everyone. Plus, they’re perfect for any occasion!
Whether you’re throwing a party or just in the mood for something sweet, these cupcakes will do the trick. So let’s get baking!
Don’t miss our delicious Cannoli Cupcakes recipe!
All throughout my life, my mom baked. When I was really little she decorated cakes professionally. She would create them on the side for all the holidays & events.
She would also make them for friends & family because she was always less expensive than a bakery & did a phenomenal job. Her cakes were absolutely, over the top incredible! She had a ton of different recipes for her cakes, but my favorite was always the vanilla.
As much as I love chocolate, vanilla cake will forever be my top choice. I don’t know what it is, but that flavor always triggered something within me that told me it was special.
It could be that we always enjoyed it on a special occasion, but whatever it is, I just can’t get enough. These are the Best Bakery-Style Vanilla Cupcakes ever!
Bakery-Style Vanilla Cupcakes
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So I thought it would be great to share with you some of her best & most requested recipes. These are the recipes she passed down to me & the ones I make the most often.
Because everyone loves a good ‘ol bakery cupcake, I figured I would start with the traditional vanilla. You will 100% fall in love with this recipe. It’s easy & they come out perfect every single time.
These will definitely be your go-to recipe from now on! They are INCREDIBLE!
Here are some commonly asked questions
How do I make the perfect vanilla cupcake?
There is no one perfect recipe for vanilla cupcakes, but there are a few key things to keep in mind when baking them.
First, make sure your ingredients are all at room temperature before beginning to bake. Room-temperature ingredients mix together more easily and produce a more consistent cake batter.
Second, be careful not to overmix the batter once the wet and dry ingredients have been combined. Overmixing can result in tough, dense cupcakes.
Finally, don’t be afraid to experiment with different recipes until you find one that you love!
Ingredients for Vanilla Cupcakes
- butter – room temperature
- granulated sugar
- large eggs – room temperature
- all-purpose flour
- self-rising flour
- milk
- vanilla extract
How to tell when cupcakes are done baking
The toothpick test works fine, but I find that the cupcake bounce method is easier. To test if the cupcakes are done, press on a cupcake in the middle of the baking pan and if it bounces back, the cupcakes are done.
How to Store Cupcakes
Cupcakes are best stored on the counter, not in the fridge. Cupcakes can last up to 4 days without losing freshness if stored on the counter.
You can store cupcakes in an airtight container in the fridge. Cupcakes can be frozen either wrapped in cling wrap or in a single layer in ziplock bags. The cupcakes will be more moist and flavorful when frozen.
Cupcakes can be thawed in the fridge overnight and brought to room temperature before serving. Most frosting needs to be refrigerated. Cupcakes should be taken out of the fridge before serving.
Do not cover naked cupcakes with cling wrap. Do not stack naked cupcakes on top of each other.
making cupcakes from scratch
Why did my cupcakes sink?
- Over-beating the batter. When you over-beat the batter, you incorporate too much air into it which can cause the cupcakes to sink when baking. The solution is to simply mix the batter until all the ingredients are just combined.
- Too much moisture in the batter. If your cupcakes are sinking in humid climates, it could be because there is too much moisture in the batter. To fix this, try using less liquid or adding more flour to thicken it up.
- Rising too quickly and then falling during baking. This often happens when there is too much moisture in the cake batter which causes it to rise quickly and then fall back down as it bakes. The solution is to either reduce the amount of liquid used or add more flour to thicken up the batter before baking
Why did my cupcakes explode?
- Overfilling the cupcake liners: Cupcakes should only be filled 2/3 of the way to avoid overflow and potential explosions.
- Baking at too high of a temperature: This can cause the cupcakes to expand too quickly and then collapse, leading to an explosion. Make sure to follow the recipe’s instructions for baking temperature.
- Using old or expired baking powder: Using a baking powder that is old or has expired can cause cupcakes to explode due to its loss of leavening power. Make sure to check the expiration date on your baking powder before using it.
How to Make Vanilla Cupcakes from Scratch
- Preheat the oven to 350 degrees.
- Line the muffin tins with the cupcake wrappers – set aside.
- In a large mixer bowl, cream the butter at medium speed until smooth.
- Add the sugar & beat until light & fluffy (about 3 minutes).
- Add the eggs one at a time, beating well after each addition.
- Gradually add the flours, milk & vanilla- stir in slowly until moist & then beat well.
- Spoon the batter into the prepared baking cups about 3/4 full.
- Bake until the tops of the cupcake spring back when lightly touched, 22 to 25 minutes. Remove the cupcakes from the pans and cool them on a wire rack before adding your frosting of choice.
Best frosting for cupcakes
There are a variety of frostings that can be used for cupcakes, but the best frosting is vanilla buttercream. This classic frosting is easy to make and can be used to pipe high as you want.
For a less sweet and rich frosting, try my Secret Less-Sweet Fluffy Vanilla Frosting. This frosting holds its form for days and is perfect for piping.
If you’re looking for a superior frosting, try Swiss Meringue Buttercream. This silky smooth frosting is more technical to make, but it’s worth it!
- Chocolate Buttercream Frosting
- Cream Cheese Frosting
- Best Bakery Buttercream Frosting
- Coffee Buttercream Frosting
- Oreo Frosting
- Chocolate Cream Cheese Frosting
- Strawberry Buttercream Frosting
- Eggnog Frosting
- Cake Batter Frosting
What makes these the best vanilla cupcakes?
These cupcakes are very moist and delicious. They freeze well and stay moist for days. The cupcake batter is easy to make. Cupcakes can be decorated with different fillings. Filling options include strawberry compote, mixed berry compote, and fudgy ganache.
Vanilla Cupcakes
If you love this easy cupcake recipe, you’re going to love these other cupcake recipes too. Please click each link below to find the easy, printable recipe!
Other Cupcakes
Cinnamon Vanilla Bean Cupcakes
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Best Bakery-Style Vanilla Cupcakes
Ingredients
- 1 cup butter – room temperature (2 sticks)
- 2 cups granulated sugar
- 4 large eggs – room temperature
- 1 ¼ cups all-purpose flour
- 1 ½ cups self-rising flour
- 1 cup milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees.
- Line the muffin tins with the cupcake wrappers – set aside.
- In a large mixer bowl, cream the butter at medium speed until smooth.
- Add the sugar & beat until light & fluffy (about 3 minutes).
- Add the eggs one at a time, beating well after each addition.
- Gradually add the flours, milk & vanilla- stir in slowly until moist & then beat well.
- Spoon the batter into the prepared baking cups about 3/4 full.
- Bake until the tops of the cupcake spring back when lightly touched, 22 to 25 minutes. Remove the cupcakes from the pans and cool them on a wire rack before adding your frosting of choice.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Tamar says
They look so perfect!!
Julie- Logger's Wife says
I’m always looking for the perfect cupcake recipe. Pinned for later! #HappyNow
Jess says
Simple, but delicious! 🙂
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Miz Helen says
Delicious Cupcakes! Hope you are having a great day and thanks so much for sharing with us at Full Plate Thursday!
Come Back Soon,
Miz Helen
Theresa says
Vanilla cupcakes are our favorites. Thanks for joining us at the Inspiration Spotlight party. Pinned & shared.
Christine says
Hi thanks for the recipe looks amazing will try tomorrow. It calls for almond extract too which I love but not sure about my kids. Is the flavor bold? Thanks may leave it out but I would live to try it as is
Gina Kleinworth says
Hard to say about the flavor – it’s really a personal preference. If in doubt you can leave it out – but they may lack the flavor that makes them what they are.
Sharlene Baker says
Hi, Gina. I have made these cupcakes before and they are so delicious!!! I usually make it with a vanilla bean buttercream frosting, which is fantastic with your recipe. I was thinking of making this recipe for a cake. Would you happen to know what size cake it would make? Thanks!
Gina Kleinworth says
Hi there Sharlene,
I’m so happy to hear you have made these & love them. If you would like to make these into a cake instead of cupcakes, just divide the mixture between 2 – prepared 8″ cake pans & bake for approximately 25 minutes at the same temperature indicated in the recipe. Check for doneness with either the toothpick test or when the center of the cakes springs back when pressed lightly.
Teresa says
I made this recipe and followed it to the T. I absolutely loved it. Thank you!
Question-can I add shredded coconut and 2 teaspoons of coconut extract?
Thanks again
Gina Kleinworth says
That is wonderful, Teresa! Yes, you can absolutely add the coconut & the extract. It will be delicious!
Teresa says
Hi Gina,
How ca I adapt this recipe to a dozen cupcakes?
Thanks in advance!
Teresa
Gina Kleinworth says
Just cut all the ingredients in half – for the AP flour, use 1/2 cup + 2 tbsp & 3/4 cup self-rising flour.
Charmaine says
Hi there…made these cupcakes for my friends baby’s fourth birthday party boy oh boy what a hit….They thoroughly enjoyed it..said it was the best they eaten…thanks for sharing..Will certainly make it again..many thanks…Charmaine Emmanuel
Teresa says
Hi!
Can I replace the milk for buttermilk?
Thanks!
Gina Kleinworth says
I don’t recommend it. Not only will it change the flavor but the consistency of the batter.
Laura DN says
They are absolutely delicious. I made the half the recipe & divided the batter to make Vanilla cupcakes & Nutella cupcakes. I did the same with the buttercream frosting. Super fluffy cupcakes, thanks.
Brenda says
These were very dense and did not taste moist to me. I think I followed your recipe carefully. I was disappointed. (I have liked one of your recipes in the past).
Gina Kleinworth says
I’m so sorry to hear that. Can you tell me how you measured out the flour? Did you scoop it from the bag or container?
CC says
Someone mentioned in their comments (April 2019) about almond extract— I don’t see that in the recipe. What am I missing?
Gina Kleinworth says
Hi there –
After reworking the recipe – I determined that most preferred it using vanilla extract. You can use either almond or vanilla or a combination of both.
Lifi says
I can’t find self-rising flour. What will happen if I only use AP flour? What other adjustments need to be made?
Thanks!
Gina Kleinworth says
All-purpose flour has more protein than self-rising flour. It also lacks the leavening agents needed for the cupcakes to rise properly. Fortunately, you can make your own self-rising flour – FOR EVERY 1 CUP CALLED FOR IN THE RECIPE – mix 1 cup of all-purpose flour with 1 teaspoon of baking powder and 1/4 teaspoon of salt. If possible, use a baking sifter to evenly combine the flour with the leavening agents.