Foolproof Classic Vanilla Cupcakes

For years, I have been experimenting in order to find the perfect vanilla cupcake recipe. It’s not that I haven’t managed to create lots of delicious vanilla cupcakes. But sometimes they were just a tad too sweet, or a tad too dry or I didn’t consistently get the perfect dome shape I wanted. And as the stubborn perfectionist I am, I kept going and going in order to create that consistent, perfect light, moist, well balanced vanilla cupcake.

And now I’m proud to say: I did it! I have finally mastered the best vanilla cupcake recipe that I’m so excited to share with you! So if you’re looking for foolproof classic vanilla cupcakes, you should definitely try this recipe.

Tips for Baking My Perfect Vanilla Cupcakes

These vanilla cupcakes are easy and quick to make! In just 20 or so minutes, they’re ready to go into the oven. Here are a few tips to ensure you get the most delicious, fluffy cupcakes:

• Use a stand mixer to mix your batter for the most fluffy results.
• Make sure your oven is preheated to the correct temperature before putting the cupcakes in the oven.
• Check on your cupcakes after approx. 25 minutes. They are done when a toothpick inserted into the center comes out clean and they have a light golden surface.
• Move the cupcakes to a wire rack immediately after baking to prevent the bottoms from getting soggy.
• If any cupcakes have slightly cracked tops, press them gently back in shape with the back of a spoon while they are still warm.

Baking tip

The key to fluffy cupcakes is to avoid over-mixing the batter after all the ingredients are combined!

Controlling the Shape of Your Cupcakes

These fluffy vanilla cupcakes rise significantly for max fluffiness, but you can control their shape by adjusting the amount of batter in each cupcake liner. For a flat cupcake, fill the liners halfway. For a domed top, fill them three-quarters full.

Frosting Ideas for My Perfect Vanilla Cupcakes

I love these vanilla cupcakes because they are so versatile. You can enjoy them plain, add crunch like chocolate chips or M&Ms to the batter, or pipe a delicious frosting on top.

Here are some of my favorite frosting recipes to pair with these vanilla cupcakes:

• Whipped vanilla buttercream
• Classic vanilla buttercream
• Caramel buttercream
• Chocolate buttercream
• Hindbær cream cheese glasur
• Italiensk marengs smørcreme

Or check out all my frosting recipes.

Frequently Asked Questions

How do I store my vanilla cupcakes?
If unfrosted, these cupcakes are best stored in an airtight bag or container on the countertop for up to 2 days. Once frosted, they may need to be stored i the fridge depending on your type of frosting. Always take them out of the fridge 30 minutes before serving.

Can I freeze my vanilla cupcakes?
Yes, you can freeze the cupcakes in zip lock bags for up to 3 months (double bagging is best to prevent freezer damage). Thaw them in the fridge overnight.

When can I frost my vanilla cupcakes?
Your cupcakes must have cooled to room temperature before frosting. If there is even the slightest heat left in the cupcakes, they will deflate or melt your frosting.

Can I make these vanilla cupcakes dairy-free?

Absolutely! Substitute cow’s milk with soy milk or oat milk and use vegan butter instead of regular butter. Note that vegan butter will alter the flavor of the cupcakes slightly.

Recipe

Perfect Vanilla Cupcakes

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These are the best, moist, and fluffy vanilla cupcakes, created after years of experimenting for that perfect recipe. Decorate your vanilla cupcakes with frosting or serve them plain, you will love them either way!

Time: 45 minutes mins

Difficulty: Beginner

Yield: 12 cupcakes

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• Muffins pan
• Muffin liners
• Stand mixer

Ingredients

1x2x3x

• 225 g flour
• 1½ tsp baking powder
• 1 pinch of salt
• 125 g unsalted butter (softened)
• 175 g sugar
• 3 eggs (room temperature)
• 1 dl heavy cream (room temperature)
• 2 tsp vanilla (or seeds from 1 vanilla bean)

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Instructions

• Mix flour, baking powder, and salt in a bowl and set aside.
  225 g flour, 1½ tsp baking powder, 1 pinch of salt
• Cream the butter and sugar until light and fluffy in a stand mixer at low to medium speed. If using seeds from a vanilla bean, add them to the mixture now.
  125 g unsalted butter, 175 g sugar
• Add one egg at a time. Beat inbetween additions and scrape down the sides of the bowl.
  3 eggs
• Add the flour mixture along with the heavy cream and vanilla extract, if using. Mix until just combined. Do not overmix the batter.
  2 tsp vanilla, 1 dl heavy cream
• Fill the batter into cupcake liners–fill halfway for flat cupcakes or three-quarters full for dome cupcakes. Bake for 25-30 minutes* at 170 °C (338 °F) until they are golden. Transfer to a baking rack to cool.
• After baking, some cupcakes may have a slight crack. If this happens, press down on the cupcake with the back of a spoon immediately after taking them out of the oven.

Notes

*Baking time may vary depending on your oven and if you scale the recipe.

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