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–+ servings
Vanilla Cupcakes

Moist and Fluffy Vanilla Cupcakes for Every Occasion

These Moist and Fluffy Vanilla Cupcakes are easy to make and perfect for every occasion, bringing joy to friends and family.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Baking
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour Can substitute with a gluten-free blend
  • 1.5 teaspoons baking powder Ensure it’s fresh
  • 1 pinch salt Essential for flavor
  • 0.5 cups unsalted butter Use at room temperature
  • 1 cups granulated sugar Coconut sugar is a lower-glycemic option
  • 2 large eggs At room temperature
  • 2 teaspoons vanilla extract Can substitute with vanilla bean paste
  • 0.5 cups milk Non-dairy milk offers a vegan variation
  • 0.25 cups sour cream or yogurt Optional for added moisture
For the Frosting
  • 0.5 cups butter Ensure it’s softened
  • 2 cups powdered sugar Adjust based on sweetness preference
  • 1 teaspoon vanilla extract Use same type as in cupcake batter
  • milk Optional for thinning consistency

Equipment

  • muffin tin
  • Mixing bowls
  • electric mixer
  • measuring cups
  • Measuring Spoons
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
  3. Cream together softened unsalted butter and granulated sugar with an electric mixer until light and fluffy.
  4. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
  5. Gradually combine dry ingredients with the wet mixture, alternating with milk, until just combined.
  6. If desired, gently fold in sour cream or yogurt for extra moisture.
  7. Spoon batter into lined muffin cups, filling them about 2/3 full.
  8. Bake for 18-22 minutes, until tops are lightly golden and a toothpick inserted comes out clean.
  9. Let cool for a few minutes before transferring to a wire rack to cool completely.
  10. For the frosting, beat softened butter until smooth, then gradually add powdered sugar and vanilla extract.
  11. Thin frosting with milk if necessary to achieve desired consistency, then frost cooled cupcakes.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 180mgPotassium: 80mgSugar: 15gVitamin A: 300IUCalcium: 20mgIron: 0.5mg

Notes

Use room temperature ingredients for a smoother batter. Don’t overmix, check oven temperature, and allow cupcakes to cool completely before frosting.

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