Vanilla cupcakes are a timeless classic—soft, fluffy, and filled with a rich buttery aroma that makes every bite feel like pure magic. Whether you’re baking for a birthday, a party, or simply to satisfy a sweet craving, these Perfect Vanilla Cupcakes will never disappoint. They are incredibly versatile, allowing you to stuff them with jam, chocolate, caramel, or cream—and then frost them with your favourite buttercream.
This recipe is simple, beginner-friendly, and guaranteed to deliver bakery-style cupcakes every single time.
⭐ Why You’ll Love This Recipe
Soft & Moist Texture
The combination of cake flour, butter, and milk creates a delicate crumb.
Rich Vanilla Flavour
Pure vanilla extract enhances the aroma and taste.
Perfect for Filling & Frosting
These cupcakes can be stuffed or topped with anything you love.
Quick & Easy
Only a few basic ingredients and minimal prep time required.
Ingredients
100 g (3.54 oz) unsalted butter, softened
100 g (3.5 oz or ½ cup) sugar
1/8 tsp salt
2 eggs (room temperature)
1.5 tsp pure vanilla extract
150 g (5.3 oz or 1 cup) cake flour
1 tsp baking powder
100 ml milk (room temperature)
Instructions
1. Preheat the Oven
Preheat your oven to 180°C (350°F).
Line a cupcake tray with 12 cupcake liners.
2. Cream the Butter and Sugar
In a mixing bowl, beat the softened butter and sugar together until the mixture becomes light, pale, and fluffy.
This step helps create airy cupcakes.
3. Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
The batter should look smooth and well combined.
4. Combine Dry Ingredients
In a separate bowl, whisk together:
Cake flour
Baking powder
Salt
This ensures even mixing and a consistent rise.
5. Mix Dry Ingredients with Wet
Add the dry mixture to the butter mixture in two parts, alternating with the milk.
Start and finish with the dry ingredients.
Mix gently — do not overmix, or the cupcakes may become dense.
6. Fill the Cupcake Liners
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake
Bake for 18–20 minutes, or until:
A toothpick inserted into the center comes out clean.
The tops spring back when gently pressed.
8. Cool Completely
Let the cupcakes cool in the tray for 5 minutes, then transfer them to a wire rack.
They must be completely cool before filling or frosting.
Optional Enhancements
Add a Filling
Core the center and stuff with:
Strawberry jam
Nutella
Caramel sauce
Vanilla cream
Lemon curd
Top with Frosting
Pair with:
Classic vanilla buttercream
Whipped cream cheese frosting
Chocolate ganache
Fresh fruit and whipped cream
Storage
Store at room temperature for 2 days.
Refrigerate for up to 5 days in an airtight container.
Freeze unfrosted cupcakes for up to 2 months.
Pro Tips for Perfect Cupcakes
Make sure all ingredients are at room temperature.
Use cake flour for the softest texture.
Do not overmix once the flour is added.
Allow cupcakes to cool fully before decorating.