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The Ultimate Moist & Fluffy Vanilla Cupcakes From Scratch (Bakery Style)

Close-up of a vanilla cupcake cut in half showing the moist crumb texture and white vanilla frosting.
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Follow this straightforward recipe to bake bakery-style vanilla cupcakes that are incredibly moist, soft, and fluffy. These scratch-made treats use simple pantry staples and reliable techniques for perfect results every time you bake.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup buttermilk, room temperature

Instructions

  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter and sugar together on medium speed until the mixture is light and fluffy, about 3 minutes. This step incorporates air for a fluffy texture.
  4. Add the eggs one at a time, beating well after each addition until fully combined. Mix in the vanilla extract.
  5. With the mixer on low speed, add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix the batter.
  6. Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.

Notes

  • Use room temperature ingredients, especially the butter, eggs, and buttermilk. This helps the batter emulsify correctly, leading to a softer, more uniform crumb.
  • Do not overmix the batter once the flour is added. Overmixing develops gluten, which results in tough, dry cupcakes. Mix only until the streaks of flour disappear.
  • For the best flavor, use high-quality pure vanilla extract or vanilla bean paste.
  • These cupcakes pair perfectly with a classic American Buttercream Frosting.

Nutrition

Find it online: https://cookingbycarla.com/vanilla-cupcakes-moist-fluffy-from-scratch/