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The Ultimate Moist & Fluffy Vanilla Cupcakes from Scratch (Bakery Style)

Close-up of a vanilla cupcake cut in half showing its soft, moist crumb and a swirl of white frosting.
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Follow this easy, beginner-friendly recipe to make bakery-style vanilla cupcakes that are consistently soft, moist, and fluffy. We use simple pantry staples to achieve superior flavor and texture, perfect for any celebration.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup full-fat sour cream (for moisture)
  • 1 1/2 cups powdered sugar (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 1 teaspoon pure vanilla extract (for frosting)
  • 2–3 tablespoons milk or heavy cream (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. This mixes the dry ingredients well.
  3. Add the softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse sand.
  4. In a separate bowl, whisk together the eggs, buttermilk, and vanilla extract until combined.
  5. With the mixer on low, slowly pour half of the wet mixture into the dry ingredients, mixing until just combined. Scrape down the sides of the bowl.
  6. Add the sour cream and mix briefly. Then, add the remaining wet mixture and mix on medium speed for about 30 seconds until the batter is smooth. Do not overmix.
  7. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  10. To make the buttercream frosting, beat the 1/2 cup softened butter until creamy. Gradually add the powdered sugar, mixing on low speed.
  11. Add the vanilla extract and 2 tablespoons of milk or cream. Beat on medium-high speed until light and fluffy. Add more milk, one teaspoon at a time, if needed to reach a smooth spreading consistency.
  12. Once the cupcakes are completely cool, pipe or spread the classic vanilla buttercream frosting on top.

Notes

  • Use room temperature ingredients (eggs, buttermilk) for the best, most uniform batter structure.
  • Do not overmix the batter once the flour is added; this develops gluten and results in tough cupcakes.
  • For an even stronger vanilla flavor, use vanilla bean paste instead of extract in the cake batter.
  • This recipe yields soft cupcakes that stay moist for days when stored in an airtight container.

Nutrition

Find it online: https://cookingbyjade.com/vanilla-cupcakes-moist-fluffy-from-scratch/