These homemade vanilla cupcakes are fluffy, moist, and light. Yes, they really do exist! If you’re looking for a cupcake that’s tall, bakery-worthy, never dense or flat, and actually easy to make this is the only vanilla cupcake recipe you’ll ever need.

A vanilla cupcake topped with vanilla buttercream and sprinkles on a deep red surface.

These easy vanilla cupcakes are soft, fluffy, and most importantly to me was that they were tall (because no one wants a sad, flat cupcake!)

As a trained pastry chef, I knew I needed to have my perfect vanilla cupcake recipe-one that was light and fluffy (I stand by it), never dense or coarse, and had real lift to it. So I set out to make one.

To give me that tender texture I made them with cake flour and used the creaming method, which gives them a delicate crumb and bakery-style lift.

I tested this recipe six times to get the texture just right- tender but structured, airy but not dry. The result? A classic vanilla cupcake that tastes like it came straight from a bakery case.

I topped them with my classic vanilla frosting that takes just 5 minutes to make, but you can go for chocolate buttercream or even get a little fancy with lemon curd frosting.

Pastry chef approved! And guess what? They have great reviews too! Honestly? It might be the only vanilla cupcake recipe you’ll ever need.

Why cake flour makes a difference

Cake flour is milled from soft wheat and ground super fine, which means it has less protein and gluten development. The end bake is a softer, more delicate crumb with a lighter texture than cupcakes made with all-purpose flour.

If you dont use cake flour here then the cupcakes may not have the same texture.

Can’t find cake flour? You can make your own, how cool is that!!

  1. Per 1 cup flour, remove 2 tbsp.
  2. Replace with 2 tbsp corn starch.
  3. Whisk or sift until fully combined.

**For this recipe-take out 4 tbsp from this recipe and replace it with corn starch. Sift or mix well.

Making the recipe

Creamed butter and sugar on a spatula.
In a medium-size bowl combine the cake flour, baking powder, baking soda, and kosher salt. Whisk until combined. In the bowl of a hand mixer or stand mixer fitted with the paddle attachment cream the butter and sugar until thick, pale, and fluffy.
A mixture of butter, sugar, and eggs in a stainless steel bowl.
Scrape down the bowl, then add the egg, egg whites, and vanilla extract. Mix again for one minute until fully combined.
Vanilla cupcake batter in a stainless steel bowl.
Add 1/3 of the dry mixture along with half of the buttermilk. Alternate in this combination making sure to end with the dry ingredients. Mix everything just until combined without over mixing.
Vanilla cupcake batter in a tin
Using a 3 tablespoon cookie scoop, evenly distribute the cupcake batter into the prepared muffin tin and fill each 3/4 of the way. Bake!

TIPS FOR RECIPE SUCCESS

  • Make sure you are using room temperature eggs, egg whites, buttermilk, and butter to ensure a proper texture and smooth batter.
  • Using a kitchen scale is the best way to measure your flour for most accurate results.
  • Use a light-colored cupcake tin as the light color helps distribute heat more evenly. Dark-colored pans can cook too quickly causing the cupcakes to burn.
  • My favorite cake flour is Swan’s Down.
5 vanilla cupcakes with vanilla frosting and sprinkles in a tin on a deep red surface.
A vanilla cupcake topped with vanilla buttercream and sprinkles on a deep red surface.
5 stars (9 ratings)

Fluffy and Light Vanilla Cupcakes

Prep: 8 minutes
Cook: 22 minutes
Total: 30 minutes
Servings: 12 cupcakes
These homemade vanilla cupcakes are fluffy, moist, and light. Yes, they really do exist! If you’re looking for a cupcake that’s tall, bakery-worthy, never dense or flat, and actually easy to make this is the only vanilla cupcake recipe you’ll ever need.
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Ingredients

  • 1 ¾ cup cake flour, (207g)
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp kosher salt
  • ½ cup unsalted butter, (113g) softened to room temperature
  • 1 cup granulated sugar, (200g)
  • 1 egg, (50g)
  • 2 egg white, (70g)
  • 2 tsp vanilla extract
  • ½ cup (118.29 ml) buttermilk, at room temperature (118mL)

Instructions
 

  • Preheat the oven to 350F and line a muffin tin with 12 cupcake liners.
  • In a medium size bowl combine the 1 ¾ cup cake flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp kosher salt. Whisk until combined.
  • In the bowl of a hand mixer or stand mixer fitted with the paddle attachment cream the ½ cup butter for 1 minute on medium speed. Scrape down the bowl and add 1 cup sugar.
  • Mix on medium speed for 2 minutes until light and fluffy.
  • Scrape down the bowl and add the egg, 2 egg whites and 2 tsp vanilla extract. Mix for 1 minute on medium speed.
  • Add in 1/3rd of the dry ingredients, then half of the buttermilk and alternate, starting and ending with the dry ingredients.
  • Mix only until combined. Do not overmix.
  • Using a 3 tbsp cookie scoop, scoop the batter into the muffin liners ¾ of the way full. Bake for 21-22 minutes or until the cake is set.
  • Cool and frost with your favorite buttercream.

Notes

  • These cupcakes are frosted with Classic American Vanilla Buttercream
  • Make sure to properly measure your flour. The best way to properly measure is with a kitchen scale. If you are using measuring cups- spoon flour into the measuring cup can level it off with a knife.

STORAGE AND FREEZING

Storing: Store cooled cupcakes in an airtight container at room temperature for up to one week. You can also store them in the refrigerator for up to two weeks.
Freezing: Cupcakes can be frozen unfrosted or frosted in an airtight freezer-safe container for up to three months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Serving: 1cupcake, Calories: 214kcal, Carbohydrates: 31g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 35mg, Sodium: 132mg, Potassium: 49mg, Fiber: 1g, Sugar: 17g, Vitamin A: 273IU, Calcium: 39mg, Iron: 1mg
Course: Cupcakes
Author: Sam Adler
Cuisine: American
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