There's something timeless about a perfect Vanilla Cupcake. You know the kind that's light and fluffy, rich with real vanilla flavour, and stays tender for days. Well, over my 20+ years of baking (including selling cupcakes professionally) I've tested every trick in the book to get these cupcakes just right! These really are the softest vanilla cupcakes I could come up with. They're super fluffy and moist and I know you'll love it just as much as my family does!
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Today, I’m sharing my best-ever vanilla cupcake recipe: it's simple, reliable, and seriously irresistible. Whether you're celebrating a birthday, a graduation, or just treating yourself on a Tuesday, these are the cupcakes you’ll want in your life.
❤️ Why You'll Love These Soft Vanilla Cupcakes
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Moist, fluffy texture that stays perfect for days (no dry cupcake sadness here!)
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Packed with real vanilla flavour that actually shines through.
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Adaptable to all your favourite frostings and fillings.
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Foolproof for beginner and seasoned bakers alike.
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Freezer-friendly for those "oops I forgot to bake" moments.
📝 Key Ingredients You’ll Need
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Cake flour: for the softest, most tender crumb (DIY instructions below if you don’t have it!).
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Unsalted butter: at room temperature for easy creaming.
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Caster sugar: super-fine sugar for that delicate texture.
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Eggs: whole eggs for richness and structure.
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Vanilla bean paste: or pure vanilla extract for that true vanilla hit.
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Buttermilk: helps with tenderness and flavour — homemade buttermilk trick below!
🍯 Variations & Substitutions
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Cake Flour Substitute: For every 125g of plain flour, remove 20g and replace with 20g cornflour (cornstarch).
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Buttermilk Substitute: Stir 1 tablespoon of vinegar or lemon juice into 1 cup of milk. Let sit 5 minutes before using.
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Flavours and Mix-Ins:
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Add sprinkles for a festive funfetti vibe.
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Stir in mini chocolate chips for a choc-vanilla treat.
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Swap a teaspoon of vanilla for almond or coconut extract for bakery-style depth.
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Filling Ideas: Core and fill with lemon curd, caramel, ganache, or jam for a surprise inside.
👩🏼🍳 How To Make The Softest Vanilla Cupcakes (Step-by-Step)
Prep & Line: Preheat oven to 180°C/350°F (165°C fan) and line cupcake tins with 20 papers.
Cream Butter & Sugar: Beat butter until smooth (1 min). Gradually add sugar and salt, then beat until pale and fluffy (about 8 minutes!)
Mix Dry Ingredients: Sift or whisk cake flour and baking powder together.
Alternate Mixing: Add dry ingredients and buttermilk in 3 batches each, mixing gently between additions.
Scoop Batter: Fill each liner ⅔ full for perfect domes.
Bake: Bake for 20–25 minutes, until a toothpick comes out with moist crumbs (not wet batter).
Cool: Let cool 5 minutes in the tin, then move to a wire rack to cool completely. Decorate with your favourite frosting.
💡 Expert Baking Tips (From 20+ Years of Cupcake Experience!)
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Always use room temperature butter, eggs, and buttermilk: they blend better and bake more evenly.
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Cream your butter and sugar longer than you think - it should look almost white and fluffy.
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Be gentle once you add the flour. Overmixing = tough cupcakes.
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Weigh your ingredients if you can - it’s far more reliable than volume measurements.
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Fill only ⅔ full. Trust me. Overflowing cupcakes aren’t cute.
🫙 Storage Tips to Keep Them Moist and Fresh
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Room Temperature: Store unfrosted or frosted cupcakes in an airtight container for up to 4 days.
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Fridge: Only needed if using cream cheese frosting. Let them come to room temp before serving!
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Freezer: Freeze frosted or unfrosted cupcakes in an airtight container for up to 3 months.
❓ Your Vanilla Cupcake FAQs Answered
Why did my cupcakes sink?
Usually underbaking, oven temp too low, or opening the oven door too early. Trust the timer and don’t peek!
Can I use a hand mixer?
Definitely. Just cream the butter and sugar a little longer for best fluffiness.
Can I make them ahead?
Yes! Cupcakes can be baked 1–2 days ahead and stored unfrosted in an airtight container.
What frosting should I use?
You can’t go wrong with a classic Vanilla Buttercream, Chocolate Frosting, or even a simple Vanilla Glaze.
🔍 Explore More Delicious Cupcake Recipes
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The Softest Vanilla Cupcakes
Ingredients
Vanilla Cupcakes
- 400 g Cake flour
- 2½ teaspoon Baking powder 13 grams
- ½ teaspoon Salt
- 150 g Unsalted butter room temp
- 350 g Caster Sugar
- 2 Large eggs free-range, room temp
- 1¼ cup Buttermilk room temp
- 3 teaspoon Vanilla Bean Paste use the best quality you can find
Instructions
Vanilla Cupcakes
- Pre heat oven to 180° C / 350° F / 165° fan forced
- Line 2 muffin pans or cupcake pans with 20 cupcake liners.
- In a medium bowl, sift the cake flour and baking powder and set aside (I just whisk it with a fork).
- In the large bowl of a stand mixer and using your paddle attachment, beat the butter on low speed for 1 minute.
- Scrape the sides of the bowl with a spatula, return to low speed, then gradually add the caster sugar and salt. Increase to medium speed and beat for 8-10 minutes, until light and fluffy. Don't forget to scrape the bowl as needed.
- Combine the milk, eggs and vanilla in a jug.
- With the mixer on low, add the flour mixture to the bowl, alternating with the wet ingredients. Do this in 3 batches of each and mix until just combined.
- Using a large ice cream scoop, scoop out the cupcake batter (scraping the scoop along the side of the bowl for even measurement) and place into cupcake papers.
- Bake for 20-25 minutes, until lightly golden brown and a cake tester comes out clean. Times vary, depending on what type of cupcake papers you're using (I used the high, thick papers in the photo and baked these cupcakes for 25 minutes. Regular paper liners will cook faster).
- Remove from oven and allow to cool in pan for 5 minutes, before transferring cupcakes to a wire rack to cool.
- Once cooled, cupcakes can be topped with your choice of frosting. My Vanilla Buttercream Frosting is super quick, totally delicious and the perfect match for these delicious cupcakes!
Notes
- Find the perfect vanilla buttercream recipe here.
- If you’re using difficult or intricate cupcake papers, give them a spray with a little bit of oil to prevent sticking.
- Use kitchen scales for measuring ingredients—measuring cup sizes differ between the USA and Australia (28g difference per cup!)
- Room temperature ingredients are non-negotiable for a smooth batter that bakes evenly
- Don’t overmix the batter after adding flour—this develops gluten and makes tough cupcakes
- Fill cupcake liners only ⅔ full for that perfect dome (not too flat, not overflowing)
- Test doneness with a cake tester or toothpick at the minimum bake time—moist crumbs are perfect, wet batter means you need to bake longer
- Cool cupcakes completely before frosting or the buttercream will melt and slide right off!
Nutrition
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Sandra says
This was so easy to make!