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Macro close-up of a perfectly moist Homemade Vanilla Cupcake Recipe topped with creamy swirls of white frosting and bright sprinkles.

The Ultimate Homemade Vanilla Cupcake Recipe for Moist, Fluffy Perfection

Master this Homemade Vanilla Cupcake Recipe to create perfectly moist, tender cakes topped with creamy swirls of fluffy white frosting. These easy, bakery-style treats are perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Homemade Vanilla Cupcake Recipe Ingredients
  • 1 ½ cups (180g) all-purpose flour Spoon and leveled
  • 1 ½ tsp (6g) baking powder
  • ¼ tsp (1.5g) fine sea salt
  • ½ cup (113g) unsalted butter Softened to room temperature
  • 1 cup (200g) granulated sugar
  • 2 large eggs Room temperature
  • 2 tsp (10ml) pure vanilla extract
  • ½ cup (120ml) whole milk Room temperature
  • 1 cup (226g) unsalted butter Softened to room temperature
  • 3 cups (360g) powdered sugar
  • 2 tbsp (30ml) heavy cream
  • 1 tsp (5ml) pure vanilla extract
  • 2 tbsp (30g) colorful sprinkles For garnish

Equipment

  • 1 12-cup muffin tin Lined with paper wrappers.
  • 1 Stand mixer or electric hand mixer Essential for creaming butter and sugar.
  • 1 Wire Cooling Rack Crucial for cooling the cupcakes completely.
  • 1 Piping Bag with Star Tip For piping the fluffy white frosting.

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper cupcake liners and set aside a wire cooling rack.
  2. In a medium bowl, vigorously whisk together 1 ½ cups (180g) all-purpose flour, 1 ½ tsp (6g) baking powder, and ¼ tsp (1.5g) salt.
  3. In a stand mixer, beat ½ cup (113g) of softened unsalted butter on medium-high for 2 minutes. Gradually add 1 cup (200g) granulated sugar and beat for 3-4 minutes until very pale and fluffy.
  4. Reduce mixer speed to low. Add the 2 room-temperature eggs one at a time, mixing just until the yolk disappears. Mix in 2 tsp (10ml) vanilla extract.
  5. On the lowest speed, alternate adding the dry flour mixture and the ½ cup (120ml) milk in three additions, beginning and ending with the flour. Stop mixing as soon as no dry streaks remain.
  6. Divide batter evenly among the 12 liners, filling them two-thirds full. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely.
  7. Beat 1 cup (226g) softened butter on high for 5 minutes until nearly white. Gradually add 3 cups (360g) powdered sugar, 2 tbsp (30ml) heavy cream, and 1 tsp (5ml) vanilla extract. Whip for 3 minutes until fluffy.
  8. Transfer the frosting to a piping bag with a star tip. Pipe creamy swirls onto each cooled cupcake and immediately top with colorful sprinkles.

Notes

Room Temperature is Mandatory: Cold eggs or milk will cause the batter to curdle.
Measure Flour Correctly: Spoon and level your flour to prevent dense, heavy cupcakes.
Cool Completely: Never frost a warm cupcake or your frosting will melt.