Hey there, sweet tooth!
Ready to whip up something delightfully soft, airy, and vanillic? These homemade vanilla cupcakes are your go-to treat—better, fresher, and way more fun than those store-bought little packages. Plus, they come together in a snap using pantry staples, so you won’t be stuck waiting.
Imagine the aroma—warm, buttery, with a punchy hint of pure vanilla—that fills your kitchen and makes your mouth water. The texture? Light as a cloud and melt-in-your-mouth good. And don’t worry if you’re new to baking—we’ll keep this simple and smashingly satisfying. We’ll see, maybe these cupcakes will be your new “sweet” spot—pun totally intended! 😉
While you’re at it, maybe try jazzing up some fresh berries or a drizzle of chocolate sauce on top—just some ideas, no pressure. Ready to get started? Let’s bake up some magic!
Homemade Vanilla Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (180°C) and line a cupcake pan with paper liners. Measure out and sift the flour, baking powder, and salt into a bowl to ensure even distribution, then set aside.1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt
- Cream together the softened butter and granulated sugar in a large mixing bowl using an electric mixer or whisk until the mixture is pale and fluffy, about 3-4 minutes. The visual cue is a light, airy texture with increased volume.1 1/4 cups granulated sugar, 1/2 cup unsalted butter
- Beat in the eggs one at a time, mixing well after each addition. You should see the mixture become smoother and slightly thicker, with a glossy appearance.2 large eggs
- Stir in the vanilla extract, then alternate adding the dry mixture and milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined after each addition; do not overmix to keep the batter light.1 cup whole milk, 2 teaspoons vanilla extract
- Use a spoon or ice cream scoop to evenly distribute the batter into the prepared cupcake liners, filling each about two-thirds full. The batter should be smooth and slightly domed on top.
- Bake the cupcakes in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. The cupcakes should be golden brown and lightly risen. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
And just like that, you’re the star of your own baking show! These vanilla cupcakes are perfect for any occasion, or just because you deserve a treat. For an extra special touch, try frosting them with a swirly cloud of buttercream. What would you top yours with? Share your creations—I’d love to hear!
I’m Jonny, the cook, writer, and food lover behind this flavorful corner of the internet. Whether it’s a sizzling weeknight stir-fry, a no-bake dessert that saves the day, or a comforting Sunday classic — this blog is where I share recipes that are bold, doable, and made to impress without the stress.
