Easy Vanilla Cupcake Recipe

I baked these Moist Vanilla Cupcakes and they’re so impossibly moist for days that I’m selfishly tempted to keep the recipe to myself.

I adore these Easy Vanilla Cupcakes because they actually stay moist for days and don’t taste like cardboard. I love the way the pure vanilla extract hits up front and how a little unsalted butter gives them that tender crumb I obsess over.

But seriously, they feel like something I want every weekend, for no reason. I started making them on lazy afternoons and now I bring them to work and people lose their minds.

I call it my low-maintenance flex. No fluff, just seriously good Vanilla Cupcakes that make you smile when no one’s watching always.

I eat them.

Ingredients

• Flour: Basically the backbone, gives structure and that tender crumb you want.
• Sugar: Sweetness and a bit of texture; it browns the tops nicely.
• Baking powder: Little lift agent, makes cupcakes light and not dense.
• Salt: Cuts sweetness and brings out the other flavors, even tiny amounts matter.
• Butter: Adds richness and that cozy, buttery mouthfeel you’ll notice first.
• Eggs: Bind everything together and give structure, plus a bit of protein.
• Vanilla: Pure flavor boost, smells amazing as soon as it bakes.
• Milk: Moisture and softening, keeps crumbs tender and not cakey.
• Sour cream or Greek yogurt: Basically extra moisture and tang for creamier texture.
• Extra milk optional: Adds looseness if batter’s stiff, nothing complicated here.

Ingredient Quantities

• 1 1/2 cups (190 g) all-purpose flour, sifted
• 1 cup (200 g) granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon fine salt
• 1/2 cup (115 g) unsalted butter, softened (1 stick)
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup (120 ml) whole milk, room temperature
• 1/2 cup (120 g) sour cream or plain Greek yogurt for extra moisture
• Optional: 1 to 2 tablespoons milk if batter seems too thick

How to Make this

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.

2. In a medium bowl whisk together 1 1/2 cups sifted all-purpose flour, 1 cup granulated sugar, 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt; set aside.

3. In a large bowl beat 1/2 cup softened unsalted butter until smooth, then add the dry ingredients and mix briefly to combine, it helps to avoid a flour puff later.

4. Beat in 2 large room temperature eggs one at a time, scraping the bowl between additions, then stir in 2 teaspoons pure vanilla extract.

5. In a measuring cup mix 1/2 cup whole milk with 1/2 cup sour cream or plain Greek yogurt; it might look lumpy at first, that is fine.

6. Add the milk and sour cream mixture to the batter in two additions, mixing gently after each addition until just combined; if batter seems too thick, stir in 1 to 2 tablespoons milk until it reaches a thick but pourable consistency.

7. Do not overmix the batter, fold until no streaks of flour remain; overmixing makes cupcakes tough, so stop as soon as it looks homogenous.

8. Divide batter evenly among the liners, filling each about two thirds full so they rise nicely.

9. Bake for 16 to 18 minutes or until a toothpick inserted in the center comes out with a few moist crumbs, ovens vary so start checking at 14 minutes.

10. Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting or serving; they stay moist for days if stored in an airtight container.

Equipment Needed

1. Oven (preheated to 350°F / 175°C)
2. 12-cup muffin tin (paper liners or cooking spray to grease)
3. Medium mixing bowl and large mixing bowl
4. Whisk and rubber spatula (or wooden spoon for folding)
5. Electric hand mixer or sturdy whisk for creaming butter and eggs
6. Dry measuring cups and measuring spoons
7. Liquid measuring cup for milk and sour cream
8. Cookie scoop or two spoons for dividing batter evenly
9. Wire cooling rack and toothpick to test doneness

FAQ

Easy Vanilla Cupcake Recipe Substitutions and Variations

• All-purpose flour: swap with a 1-to-1 gluten-free all-purpose blend that contains xanthan gum. It bakes almost the same, but the texture can be a tiny bit crumblier, so handle gently.
• Unsalted butter: use 1/2 cup neutral oil (canola or vegetable) instead. The cupcakes will be more moist but you won’t get the light, aerated crumb from creaming butter with sugar, so mix a little less once you add flour.
• Eggs: replace each egg with a “flax egg” for a vegan-friendly option. Mix 1 tablespoon ground flax + 3 tablespoons water per egg, let gel 5 minutes. Works well but gives a slightly denser, chewier bite.
• Sour cream: plain Greek yogurt or buttermilk, 1:1 substitute. Greek yogurt gives similar tang and moisture, but if using buttermilk you may notice a softer, more tender crumb.

Pro Tips

1. Let your eggs and milk sit out for 30 minutes before you start, they mix way better at room temp and you’ll get fewer lumps. If you’re impatient warm them gently in a bowl of warm water for 5 minutes, dont use the microwave or you’ll cook the egg.

2. Cream the butter longer than you think, like 2 to 3 minutes until it’s super pale and fluffy. That traps air and makes the cupcakes lighter. But dont overdo it once you add the flour, just fold gently or they get dense.

3. Fill the liners by weight or use an ice cream scoop for even sizes so they bake the same. If one is too full, poke out a little batter and put it in a smaller cup, its better than getting one that explodes over the top.

4. Cool them in the tin only 4 to 6 minutes, then move to a rack. If you leave them too long they can sweat and get soggy, too quick and they might stick and tear. For extra moisture, store cooled cupcakes in an airtight container with a slice of bread, it really helps keep them soft for days.

Easy Vanilla Cupcake Recipe

Recipe by Tina Braven

0.0 from 0 votes

I baked these Moist Vanilla Cupcakes and they're so impossibly moist for days that I'm selfishly tempted to keep the recipe to myself.

Pin

Servings

8

servings

Calories

343

kcal

Equipment: 1. Oven (preheated to 350°F / 175°C)
2. 12-cup muffin tin (paper liners or cooking spray to grease)
3. Medium mixing bowl and large mixing bowl
4. Whisk and rubber spatula (or wooden spoon for folding)
5. Electric hand mixer or sturdy whisk for creaming butter and eggs
6. Dry measuring cups and measuring spoons
7. Liquid measuring cup for milk and sour cream
8. Cookie scoop or two spoons for dividing batter evenly
9. Wire cooling rack and toothpick to test doneness

Ingredients

• 1 1/2 cups (190 g) all-purpose flour, sifted

• 1 cup (200 g) granulated sugar

• 1 1/2 teaspoons baking powder

• 1/4 teaspoon fine salt

• 1/2 cup (115 g) unsalted butter, softened (1 stick)

• 2 large eggs, room temperature

• 2 teaspoons pure vanilla extract

• 1/2 cup (120 ml) whole milk, room temperature

• 1/2 cup (120 g) sour cream or plain Greek yogurt for extra moisture

• Optional: 1 to 2 tablespoons milk if batter seems too thick

Directions

• Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
• In a medium bowl whisk together 1 1/2 cups sifted all-purpose flour, 1 cup granulated sugar, 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt; set aside.
• In a large bowl beat 1/2 cup softened unsalted butter until smooth, then add the dry ingredients and mix briefly to combine, it helps to avoid a flour puff later.
• Beat in 2 large room temperature eggs one at a time, scraping the bowl between additions, then stir in 2 teaspoons pure vanilla extract.
• In a measuring cup mix 1/2 cup whole milk with 1/2 cup sour cream or plain Greek yogurt; it might look lumpy at first, that is fine.
• Add the milk and sour cream mixture to the batter in two additions, mixing gently after each addition until just combined; if batter seems too thick, stir in 1 to 2 tablespoons milk until it reaches a thick but pourable consistency.
• Do not overmix the batter, fold until no streaks of flour remain; overmixing makes cupcakes tough, so stop as soon as it looks homogenous.
• Divide batter evenly among the liners, filling each about two thirds full so they rise nicely.
• Bake for 16 to 18 minutes or until a toothpick inserted in the center comes out with a few moist crumbs, ovens vary so start checking at 14 minutes.
• Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting or serving; they stay moist for days if stored in an airtight container.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 106g
• Total number of serves: 8
• Calories: 343kcal
• Fat: 16.56g
• Saturated Fat: 9.84g
• Trans Fat: 0.14g
• Polyunsaturated: 0.68g
• Monounsaturated: 3.79g
• Cholesterol: 84.38mg
• Sodium: 193mg
• Potassium: 85.58mg
• Carbohydrates: 44.6g
• Fiber: 0.64g
• Sugar: 26.67g
• Protein: 5.06g
• Vitamin A: 416IU
• Vitamin C: 0mg
• Calcium: 47.01mg
• Iron: 1.01mg