Easy Fluffy Vanilla Cupcakes Recipe

This vanilla cupcakes recipe from My Baking Addiction delivers soft, fluffy cupcakes full of rich vanilla flavor. I made this recipe several times, sometimes following it exactly and other times adding small personal touches to enhance texture and taste.

Baking these vanilla cupcakes recipe in a traditional bakery style gives them a light crumb and tender center, while my modifications, like extra sour cream or slightly more milk, add a subtle creaminess.

I now share a detailed, step-by-step guide for making these delicious vanilla cupcakes recipe so anyone can recreate them at home.

Easy Fluffy Vanilla Cupcakes Recipe

These easy fluffy vanilla cupcakes recipe are soft, light, and full of classic vanilla flavor. The batter comes together quickly, combining simple ingredients like flour, sugar, butter, egg whites, sour cream, and warm milk.

Baking produces cupcakes with a tender crumb and a delicate, slightly sweet taste. Once cooled, they can be frosted with creamy vanilla buttercream for an extra layer of indulgence.

This vanilla cupcakes recipe works beautifully whether baked in standard cupcake liners or a muffin tin, offering consistently moist and airy results that delight at breakfast, parties, or casual treats.

How To Prepare Vanilla Cupcakes Recipe?

To make these vanilla cupcakes perfectly, we’ll go step by step. I’ve explained each part clearly and included tips to help along the way.

I also share some helpful kitchen tools, though you can still bake these soft, fluffy, and flavorful cupcakes using just the basics.

Recipe Overview

Preparation Time: 15 minutes

Cooking Time: 22 minutes

Total Time: 37 minutes

Course: Dessert

Cuisine: American

Yield: 12 cupcakes

Kitchen Utensils

• Mixing bowls (large and medium)
• Whisk or electric mixer
• Measuring cups and spoons
• Rubber spatula
• Muffin tin
• Cupcake liners
• Cooling rack
• Piping bag or spatula (for frosting)

Ingredients

For the Cupcakes:

• 213 g all-purpose flour (1 2/3 cups)
• 200 g granulated sugar (1 cup)
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 170 g unsalted butter, melted (3/4 cup)
• 3 egg whites, room temperature
• 1 tbsp vanilla extract
• 120 g sour cream (1/2 cup)
• 120 ml warm milk (1/2 cup)

Vanilla Frosting

• 224 g unsalted butter, room temperature (1 cup)
• 460 g powdered sugar (4 cups)
• 1 1/2 tsp vanilla extract
• 30–45 ml milk or heavy cream (2–3 tbsp)
• Pinch of salt

How to Make Vanilla Cupcakes Recipe

1. Preheat and Prep:

Start by heating your oven to 175°C (350°F). Line a 12-cup muffin tin with cupcake liners so the batter doesn’t stick.

2. Mix Dry Ingredients:

In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Give it a quick stir to combine, and then set aside.

3. Combine Wet Ingredients:

In a separate bowl, whisk together the melted butter, egg whites, vanilla extract, sour cream, and warm milk until smooth and fully mixed.

4. Make the Batter:

Slowly add the dry ingredients into the wet mixture. Use a spatula to gently fold everything together until just combined. Be careful not to over mixing can make the cupcakes heavy instead of light and fluffy.

5. Fill and Bake:

Divide the batter evenly among the 12 cupcake liners. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let them sit in the pan for 5 minutes, then move them to a wire rack to cool completely.

6. Prepare the Frosting:

Beat the butter until creamy. Gradually add powdered sugar, vanilla, a pinch of salt, and milk or cream. Mix until it’s smooth, fluffy, and easy to spread.

7. Frost and Decorate:

Once the cupcakes are fully cooled, pipe or spread the frosting on top. Add sprinkles, fruit, or any decoration you like.

Cooking Method Explained Simply

Start by preheating the oven and lining a muffin tin with cupcake liners. Mix the dry ingredients in one bowl and the wet ingredients in another.

Gently fold the dry into the wet until just combined. Divide the batter into the liners and bake until a toothpick comes out clean. Let them cool, then frost with creamy buttercream.

This method keeps the cupcakes light, fluffy, and evenly baked, making them easy to recreate at home without any complicated steps or special equipment.

Nutrition Facts Of Vanilla Cupcakes Recipe

Nutrition	Amounts
Calories	220 kcal
Protein	3 g
Carbohydrates	30 g
Sugars	18 g
Fat	10 g
Saturated Fat	6 g
Fiber	0.8 g
Sodium	120 mg

Why You’ll Love This Recipe

You’ll love this vanilla cupcake recipe because it delivers soft, light, and fluffy cupcakes that practically melt in your mouth. The balance of sweetness is just right, and the classic vanilla flavor is comforting and crowd-pleasing.

Made with simple, everyday ingredients, these cupcakes are quick and easy to bake, making them perfect for any occasion from birthdays to casual tea time.

The creamy, smooth frosting is easy to spread or pipe, letting you decorate them beautifully, while the cupcakes themselves stay moist for days.

In short, this vanilla cupcakes recipe combines simplicity, flavor, and fun, giving you a bakery-quality treat without the fuss.

Why My Recipe Works

This vanilla cupcake recipe works because it perfectly balances moisture, structure, and lift. The combination of flour, baking powder, and baking soda provides a light, tender crumb, while sour cream, melted butter, and warm milk keep the cupcakes soft and moist.

Using only egg whites makes the texture delicate and airy, and gentle folding of wet and dry ingredients prevents over mixing, ensuring the cupcakes remain fluffy rather than dense.

The baking temperature allows even cooking, creating golden tops and a soft interior, while the rich buttercream frosting adds a creamy, sweet finish that complements the light cake.

Top Baking Tips

1. Butter, eggs, and milk should be at room temperature. This helps them mix together smoothly and traps air in the batter, making your cupcakes lighter and fluffier.

2. Use proper measuring cups and spoons. Too much flour or sugar can make cupcakes dry or overly sweet, so weigh your ingredients if possible for the best results.

3. Once you combine wet and dry ingredients, mix just until everything is incorporated. Over mixing can make the cupcakes dense and tough.

4. Fill each liner about two-thirds full. Overfilling can cause the cupcakes to overflow, while under filling makes them too small and flat.

5. Use a toothpick or cake tester in the center of a cupcake. If it comes out clean or with just a few crumbs, they’re done. Avoid opening the oven too early to prevent sinking.

6. Frosting warm cupcakes will cause it to melt and slide off. Cooling completely ensures the frosting stays smooth and holds its shape.

My Favorite Ways To Serve It Up

I love serving these vanilla cupcakes recipe in fun and creative ways! You can keep it classic and top them with a swirl of creamy vanilla frosting and a sprinkle of colored sugar or chocolate shavings.

For a fruity twist, add fresh berries, a slice of strawberry, or a spoonful of jam on top of the frosting. They’re also perfect for layering into a simple trifle with whipped cream and fruit for a dessert that looks fancy but is super easy.

For parties, I like using cupcake liners in bright colors or arranging them on a tiered stand for a show-stopping display. And if you want a cozy treat, a warm cupcake with a drizzle of chocolate or caramel sauce makes it extra indulgent.

Best Variations

➤ Chocolate Swirl Cupcakes: Add a few tablespoons of cocoa powder to half of the batter and swirl it into the plain batter for a marbled chocolate-vanilla effect. Top with chocolate buttercream for extra indulgence.

➤ Lemon Vanilla Cupcakes: Add 1–2 teaspoons of fresh lemon zest to the batter and a teaspoon of lemon juice to the frosting. This gives a bright, zesty twist to the classic flavor.

➤ Strawberry Cupcakes: Fold in small chopped fresh strawberries or freeze-dried strawberry powder into the batter. Pair with strawberry or vanilla frosting for a fruity, pink treat.

➤ Salted Caramel Cupcakes: Drizzle caramel sauce inside the batter or on top of the frosting and sprinkle lightly with sea salt. The sweet-and-salty combo takes these cupcakes to the next level.

➤ Funfetti Cupcakes: Fold in rainbow sprinkles into the batter before baking. Top with vanilla frosting and more sprinkles for a festive, party-ready version that’s always a hit with kids and adults alike.

Storage Instructions

These vanilla cupcakes recipe can be stored in several ways to keep them fresh. Unfrosted cupcakes stay soft for 2–3 days at room temperature in an airtight container, while frosted ones can be refrigerated for up to 5 days just let them come to room temperature before serving.

For longer storage, wrap individual cupcakes in plastic wrap and freeze them in a sealed container; unfrosted cupcakes can last up to 3 months, and frosted ones up to 2 months.

For the best taste and texture, it’s ideal to frost vanilla cupcakes recipe just before serving, especially if they’ve been refrigerated or frozen.

FAQs About Vanilla Cupcakes Recipe

Conclusion

Making these vanilla cupcakes recipe was such a joyful experience, and the result exceeded my expectations. My family and guests absolutely loved them the cupcakes were soft, fluffy, and perfectly sweet, and the creamy frosting made them irresistible.

I’m thrilled that such an easy vanilla cupcakes recipe brought so much happiness to everyone. It’s simple to follow, quick to bake, and delivers bakery-quality results every time.

I’m excited to share this vanilla cupcakes recipe with others, and I hope anyone who tries vanilla cupcakes recipe enjoys the same success and delight that I did.

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