This classic vanilla cupcake recipe is one that everyone should have in your recipe box. This bakery style vanilla cupcake is the perfectly moist, fluffy homemade vanilla cupcake recipe that is perfect for all of your vanilla cupcakes. This moist vanilla cupcake recipe pairs perfectly with just about every flavor frosting you could imagine!
Vanilla Cupcake Recipe
Classic Vanilla Cupcake Recipe
There is just something so classic about a vanilla cupcake. It is so versatile that you can mix so many different fillings and toppings to change the taste. This has been my go to classic vanilla cupcake recipe for years and I am excited to be sharing it with you! It took a long time for me to create the perfect vanilla cupcake recipe and once I did I was dancing around the house with excitement.
It is important that you have the perfect mild vanilla cupcake flavor when you are making vanilla cupcakes. The proper vanilla cupcake recipe is important because it pairs well with lots of different flavors. However if you don’t have that great vanilla cupcake recipe it will ruin all of your hard work on any other items you made to put on them like the frosting and toppings.
The Best Vanilla Cupcakes Recipe
Vanilla cupcakes have a more of a mild flavor unlike chocolate cupcakes, it pairs well with lots of different flavors. Yet if you don’t have that great vanilla cupcake recipe it can ruin all of your hard work on any other items you made to put on them. Make sure you also check out our strawberry cupcakes, and chocolate cupcakes that are also amazing!
The classic cake that I learned when I was in school is not what most Americans grew up eating. Many people have gotten used to a box cake mix that has a very moist texture. The problem with this is the cake is very soft. I want to make cupcakes that still have the great chiffon cake texture but the moisture similar to what most Americans were eating. I feel this recipe really combines the best of both cakes and you will want to continue to use this recipe for all your future cupcakes.
How to Decorate Cupcakes
If you have always wanted to make an icing swirl so you have pretty cupcakes, check out this step by step guide on how to make an icing swirl. It really changes the look of your cupcakes!
If you are using different flavored frostings and want them both on top of your cupcake swirled together, check out how to swirl two icing flavors. If you want to layer your frosting flavors, check out the layered frosting swirl!
Looking for frosting recipes? Check these out!
- Chocolate Buttercream Frosting
- Lemon Buttercream Frosting
- vanilla buttercream
- marshmallow buttercream
- Caramel Buttercream
- Mint Buttercream
- Chocolate Raspberry buttercream
- Peanut butter buttercream
- Raspberry buttercream frosting
- Whipped frosting
Vanilla Cupcake Supplies
Vanilla Cupcake Recipe Ingredients
- 1 1/2 cups self-rising flour
- 1 1/4 cups cake flour
- 2 cups granulated sugar
- 1 cup unsalted butter, at room temperature
- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
How to Make Vanilla Cupcake Recipe
Preheat the oven to 350 degrees. Line your cupcake pans with your choose of cupcake wrappers.
Place your self-rising flour, cake flour, and sugar in the bowl of your mixer. Mix them together for a minute or two until they are well combined.
Cut your butter into tablespoon pieces. Slowly add your butter into the flour mixture one piece at a time continue mixing until you have reached the texture of sand.
Pour half of your milk into the flour mixture and mix just until the milk is incorporated. Use your rubber spatula to scrape down the sides of your bowl. Add your remaining milk and the vanilla to your batter and mix until combined.
Slowly add in one egg at a time to the cake batter, making sure each egg is incorporated before adding the next egg.
Scoop the batter into the prepared cupcake pan, filling them 3/4 of the way full.
Bake for 10 minutes then rotate the cake pans so the pan that was on the top rack is now on the bottom and the pan that was on the bottom is now on the top rack. Continue to bake for another 10-13 minute until a toothpick comes out clean from the center of the cupcake.
Transfer the cupcakes to a cooling rack until they have reached room temperature.
Love cupcakes? Check these cupcake recipes out!
- Candy Corn Cupcakes
- S’mores cupcakes
- Angel Food Cupcakes
- Salted Caramel Cupcakes
- Andes Mint Cupcakes
- Peanut Butter cupcakes
Ingredients
- 1 1/2 cups self-rising flour
- 1 1/4 cups cake flour
- 2 cups granulated sugar
- 1 cup unsalted butter at room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
- 4 large eggs
Instructions
- Preheat the oven to 350 degrees. Line your cupcake pans with your choose of cupcake wrappers.
- Place your self-rising flour, cake flour, and sugar in the bowl of your mixer. Mix them together for a minute or two until they are well combined.
- Cut your butter into tablespoon pieces. Slowly add your butter into the flour mixture one piece at a time continue mixing until you have reached the texture of sand.
- Pour half of your milk into the flour mixture and mix just until the milk is incorporated. Use your rubber spatula to scrape down the sides of your bowl. Add your remaining milk and the vanilla to your batter and mix until combined.
- Slowly add in one egg at a time to the cake batter, making sure each egg is incorporated before adding the next egg.
- Scoop the batter into the prepared cupcake pan, filling them 3/4 of the way full.
- Bake for 10 minutes then rotate the cake pans so the pan that was on the top rack is now on the bottom and the pan that was on the bottom is now on the top rack. Continue to bake for another 10-13 minute until a toothpick comes out clean from the center of the cupcake.
- Transfer the cupcakes to a cooling rack until they have reached room temperature.
Nutrition
9 Weight Watchers SmartPoints per serving
Chocolate Chip Cookie Sandwich
caitlyn says
can this be used as a cake recipe as well?
Stephanie says
yes, you may.
Jennie says
What kind of frosting recipe should I use for bakery-style cupcakes?
Stephanie says
You have tons of options just search buttercream in the search bar on our site for buttercream. https://www.midgetmomma.com/?s=buttercream
Jess U says
I have a cupcake pan that holds 24 cupcakes. Do I need to do anything special like rotate the pan after 10 minutes or just let the cupcakes bake the total amount of time allotted?
Stephanie says
If your oven doesn’t cook evenly I would recommend rotating your pans halfway.