Table of Contents

• Why These are the Best Vanilla Cupcakes
• Professional Tips for Making Moist Vanilla Cupcakes
• Ingredients & Substitutions
• Possible Variations
• How to Make the Best Vanilla Cupcake Recipe
• Chef Lindsey’s Recipe Tip
• Frequently Asked Questions
• Vanilla Cupcakes Recipe
• Before You Go

Why This is the Best Easy Vanilla Cupcake Recipe

• Simple Pantry Ingredients: Unlike many recipes that call for specialty items, you likely have all the ingredients for these incredible vanilla cupcakes on hand. There’s no need for buttermilk, Greek yogurt, sour cream, or kefir. We rely on basic milk, eggs, pure vanilla extract, and standard dry ingredients. This simplicity not only makes baking easier but also allows the pure, delicate vanilla flavor to truly shine through, unmasked by other strong flavors.
• Exceptional Moistness That Lasts: These aren’t just moist for a day; these easy homemade vanilla cupcakes stay wonderfully soft and moist for an astonishing 5 days when stored at room temperature. If refrigerated, they maintain their quality for a full week, and they can be frozen for up to two months without compromising their tender texture. A key tip for preserving this moisture is to frost them as soon as they have completely cooled, creating a protective barrier that locks in freshness.
• Perfect Yield for 12 Cupcakes: Sometimes, you just need a dozen cupcakes, without the hassle of a half-empty pan or the need to pull out a second one. This recipe is meticulously scaled by a professional chef to yield exactly 12 perfectly flat-topped cupcakes. This precise scaling ensures consistent baking and ideal portioning for small gatherings or a treat for the family.
• Pillowy Soft Ermine Frosting: While the vanilla cupcakes themselves are undoubtedly delicious, pairing them with my special ermine frosting transforms them into an absolute showstopper! This unique frosting is notably less sweet than traditional buttercreams, yet it boasts remarkable stability, comparable to complex Italian meringue buttercream. Its light and airy consistency perfectly complements the rich vanilla flavor of the cupcakes. Feel free to pile it high and add a generous scattering of sprinkles for an extra festive touch, making every cupcake a mini celebration.

Essential Ingredients & Smart Substitutions for Vanilla Cupcakes

• Unsalted Butter: The quality of your butter greatly influences the final texture and flavor of your cupcakes. Using cool but pliable unsalted butter (not melted, not rock hard) is essential. When creamed with sugar, the butter traps air, creating tiny pockets that contribute to the cake’s volume and tender crumb. If you only have salted butter, you can use it, but reduce the added kosher salt by ¼ teaspoon.
• Granulated Sugar: Beyond sweetness, sugar plays a vital role in moisture retention and browning. It also aids in creaming with the butter to create that essential airy base for the batter.
• Large Egg: This recipe ingeniously uses just one whole large egg. The egg provides crucial moisture and fat, contributing to the rich, tender texture of the cupcakes. It also acts as a leavening agent, helping the cupcakes rise. Since this is a butter-based cake, we don’t need to separate eggs or whip egg whites for lightness, as might be done in a classic white cake. The single egg also helps maintain a beautifully light, almost white, crumb color.
• Vanilla Extract: As the star flavor of these cupcakes, choose a high-quality, pure vanilla extract that you genuinely enjoy. I highly recommend Nielson Massey’s vanilla extract for its superior aroma and taste. For an even more intense vanilla experience, consider adding vanilla bean paste or the scraped seeds from a fresh vanilla bean to either the cupcake batter or the frosting.
• Almond Extract: Just a subtle hint of almond extract is the secret ingredient that elevates these cupcakes from merely “great” to “WOW!” It adds a complex, delicate depth of flavor that perfectly complements the vanilla. If you have an aversion to almond flavor, you can certainly omit it without ruining the recipe, but I encourage you to try it!
• Whole Milk: The fat content in whole milk is crucial for contributing to the rich flavor and incredibly moist, tender texture of these cupcakes. If you don’t have whole milk, 2% milk can be used, but the cupcakes might be slightly less rich. Avoid skim milk if possible, as it lacks the necessary fat.
• Cake Flour: For the lightest, most tender, and fluffiest vanilla cupcakes, cake flour is the ideal choice. Its lower protein content results in less gluten development, leading to a delicate crumb. While you can substitute with all-purpose flour, be aware that the texture will be marginally denser and less exquisitely tender. If using all-purpose flour, consider removing two tablespoons of flour per cup and replacing with two tablespoons of cornstarch, then sifting several times to mimic cake flour.
• Baking Powder & Baking Soda: This recipe utilizes a strategic combination of both baking powder and baking soda. The baking soda provides an initial rapid lift, reacting with acidic ingredients (though milk is only mildly acidic, it contributes). The double-acting baking powder then ensures a steady, even rise throughout the baking process, resulting in beautifully domed and airy cupcakes.
• Kosher Salt: Salt is not just for savory dishes; it’s a flavor enhancer in baking, balancing sweetness and bringing out the vanilla notes. Do ensure you use kosher salt, or if using finer table salt or sea salt, reduce the amount by half. Kosher salt has larger granules and is less concentrated by volume compared to finer salts.
• Sprinkles (Optional, but Fun!): I love adding a few Funfetti sprinkles on top of the frosting for a pop of color and festivity. For those who truly want to dive into the “fun-pond,” feel free to fold about ½ cup of sprinkles directly into the batter for delightful Funfetti vanilla cupcakes!

For precise measurements and full ingredient details, please refer to the comprehensive recipe card provided below.

How to Make the Best Moist Vanilla Cupcake Recipe Step-by-Step

Follow these detailed instructions to bake simple yet incredibly moist vanilla cupcakes that maintain their freshness for up to five days. More precise measurements and additional details can be found in the complete recipe card below.

Preparing the Delicious Batter:

Step 1: Begin by preheating your oven to 350°F (175°C), whether you are using a convection or regular oven. This ensures the oven is at the correct temperature for immediate baking. Line a standard 12-cup muffin pan with cupcake liners. Using double liners can help keep them extra moist.

Step 2: In a medium bowl, thoroughly sift together the cake flour, baking powder, baking soda, and kosher salt. Sifting helps to aerate the dry ingredients and remove any lumps, ensuring a light and uniform crumb. If you don’t have a sifter, whisking them vigorously together in a large bowl for about 30 seconds will also work effectively.

Step 3: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer in a large bowl), cream together the softened unsalted butter and granulated sugar. Beat on medium-high speed until the mixture is visibly light in color and fluffy in texture, typically for 3-5 minutes. This creaming process incorporates air, which is essential for a light cupcake.

Step 4: Add the single large egg and both the vanilla and almond extracts to the creamed butter and sugar mixture. Continue beating on medium speed, scraping down the sides of the bowl as needed, until all ingredients are well combined and emulsified. The mixture should appear smooth and uniform.

Step 5: With the mixer on low speed, alternately add the whole milk and the sifted dry ingredients to the wet mixture. Begin and end with the dry ingredients, adding about one-third of the dry, then half of the milk, then another third of the dry, the remaining milk, and finally the last third of the dry ingredients. Mix just until combined. Overmixing will develop gluten and lead to tough cupcakes. I often finish the final folding by hand with a spatula to ensure no dry streaks remain without overworking the batter.

Step 6: Carefully scoop the prepared batter into the lined cupcake tins. For consistent sizes and even baking, I highly recommend using a medium cookie scoop to distribute the batter evenly among the 12 cupcake liners. Fill each liner about two-thirds full.

Step 7: Immediately transfer the muffin pan to the preheated oven and bake for approximately 15-18 minutes. Baking immediately prevents the leavening agents from losing their potency. The cupcakes are done when a cake tester or toothpick inserted into the center comes out with a few moist crumbs clinging to it, the tops are lightly golden brown, and they spring back gently when touched. Be vigilant not to overbake, as this is the primary cause of dry cupcakes. In my convection oven, they baked perfectly in 18 minutes.

Step 8: Once baked, remove the cupcakes from the oven and let them cool in the muffin tins for about 5 minutes before transferring them to a wire rack. To avoid burning your fingertips and to easily release them, I use a small offset spatula to gently lift each cupcake out of its tin. Allow them to cool completely on the wire rack before frosting.

Step 9: Once fully cooled, frost your delicious vanilla cupcakes with your favorite frosting. As shown in the pictures, I used an Ateco 868 piping tip with my fluffy ermine frosting, which creates a beautiful, professional finish. Get creative with your piping or simply spread it on generously!

Frequently Asked Questions About Vanilla Cupcakes