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Classic Moist Vanilla Cupcakes

Two moist vanilla cupcakes on a white plate, one of which has a bite taken out, showing the fluffy interior.
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A reliable, from-scratch recipe for light, fluffy vanilla cupcakes with a tender crumb, perfect for any celebration.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup whole milk

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, use an electric mixer to beat the softened butter and sugar together until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
  6. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.

Notes

  • For level tops, do not overfill the liners. Filling them two-thirds full helps prevent doming.
  • Use room temperature eggs and milk; this helps the batter emulsify better for a finer crumb.
  • If you are planning your weekly meals, these cupcakes make a great treat alongside a healthy meal planning service.

Nutrition

Find it online: https://blissbatter.com/vanilla-cupcakes-best-moist-recipe/