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!
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, the 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.
Best Bakery-Style Vanilla Cupcakes
Best Bakery-Style Vanilla Cupcakes
Ingredients
- 1 cup (2 sticks) butter - room temperature
- 2 cups granulated sugar
- 1 ¼ cups all-purpose flour
- 1 ½ cups self-rising flour
- 4 large eggs - room temperature
- 1 cup milk
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven to 350 degrees.
- Line muffin tins with 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 muffin cups about 3/4 full.
- Bake until the tops of the cupcakes springs back when lightly touched, 22 to 25 minutes. Remove cupcakes from the pans and cool on a rack before adding a frosting of choice.
These will definitely be your go-to recipe from now on! They are INCREDIBLE!
If you make this recipe- please leave a link or tag me on Instagram @KleinworthCo
Looking for more sweet treat recipes?
Don’t miss these great ideas from these bloggers….
Chocolate Chip Cookie Dough Brownies from RecipeGirl
No Bake Reese’s Peanut Butter Cheesecake from CincyShopper
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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?