I can never resist a vanilla cupcake that bakes up soft, moist, and bakery-perfect with a swirl of dreamy buttercream on top. These are the ones I make when I want every single cupcake to disappear fast.

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I’m obsessed with these bakery style vanilla cupcakes because they taste like the ones I always wish I bought, but better. The crumb is soft, the vanilla flavor actually shows up, and the tops are made for a big swirl of vanilla buttercream.

I love how the whole milk keeps them tender without making them heavy, and pure vanilla extract gives them that clean, classic cupcake flavor I crave. But the frosting?

That’s where I lose all self-control. Sweet, creamy, thick enough to pipe, and ridiculously good.

And yes, I will absolutely eat one before they’re fully dressed. No regrets.

Ingredients

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All purpose flour gives the cupcakes their soft, bakery-style crumb without getting too fussy.
Baking powder helps them rise up nicely, so they’re fluffy instead of dense.
Fine salt keeps the sweetness in check and makes the vanilla taste brighter.
Granulated sugar adds sweetness, but it also helps create that tender, light texture.
Softened butter brings rich flavor and that classic homemade cupcake vibe.
Eggs hold everything together and make the cupcakes feel moist, not crumbly.
Pure vanilla extract is the main character here, so use the good stuff.
Whole milk keeps the batter smooth and gives the crumb a softer bite.
Sour cream or yogurt adds moisture and a tiny tang.
Basically, it’s cupcake insurance.
Vanilla bean paste makes them feel extra fancy, like something from a real bakery.
Buttercream butter gives the frosting its creamy, melt-in-your-mouth base.
Powdered sugar makes the frosting sweet, smooth, and easy to pipe.
Heavy cream loosens the frosting so it’s fluffy, not stiff or gritty.
Plus, a pinch of salt stops the frosting from tasting like straight sugar.

Ingredient Quantities

1 1/2 cups (190 g) all purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon fine salt

3/4 cup (150 g) granulated sugar

1/2 cup (113 g) unsalted butter, softened

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

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

1/4 cup (60 g) sour cream or plain yogurt, at room temperature

Optional: 1 teaspoon vanilla bean paste or the seeds from 1 vanilla bean for extra flavor

For the vanilla buttercream frosting: 1 cup (227 g) unsalted butter, softened

3 to 4 cups (360 to 480 g) powdered sugar, sifted

2 teaspoons pure vanilla extract

2 to 3 tablespoons heavy cream or whole milk, more as needed for consistency

Pinch of fine salt to balance sweetness

How to Make this

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

2. Whisk together 1 1/2 cups (190 g) all purpose flour, 1 1/4 teaspoons baking powder, and 1/4 teaspoon fine salt in a medium bowl.

3. In a large bowl, cream 1/2 cup (113 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar until light and fluffy, about 2 to 3 minutes.

4. Add 2 large room temperature eggs one at a time, beating well after each addition, then mix in 2 teaspoons pure vanilla extract and the optional 1 teaspoon vanilla bean paste or seeds if using.

5. In a separate small bowl or measuring cup, whisk together 1/2 cup (120 ml) whole milk and 1/4 cup (60 g) sour cream or plain yogurt.

6. Add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture and beginning and ending with the dry ingredients. Mix just until combined and no streaks of flour remain.

7. Divide batter evenly among the 12 liners, filling each about two thirds full, and bake 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan 5 minutes then transfer to a wire rack to cool completely before frosting.

8. For the vanilla buttercream frosting, beat 1 cup (227 g) softened unsalted butter until very smooth and pale, about 2 to 3 minutes. Gradually add 3 to 4 cups (360 to 480 g) sifted powdered sugar, 2 teaspoons pure vanilla extract, a pinch of fine salt, and 2 to 3 tablespoons heavy cream or whole milk, beating on low until incorporated then on medium high until light and fluffy. Add more powdered sugar to thicken or more cream to thin as needed for consistency.

9. Once cupcakes are completely cool, pipe or spread the buttercream onto each cupcake. Garnish as desired and serve.

Equipment Needed

1. Oven set to 350°F (175°C)
2. 12 cup muffin tin
3. Paper liners for the tin
4. Stand mixer or electric hand mixer
5. Medium and large mixing bowls
6. Digital kitchen scale and measuring cups and spoons
7. Whisk and rubber spatula
8. Fine mesh sieve or sifter for powdered sugar
9. Wire cooling rack
10. Piping bag with tip or an offset spatula for frosting

FAQ

Can I substitute milk with a non-dairy alternative? Yes. Use an equal amount of unsweetened almond, oat, or soy milk. For best texture, choose a creamy variety and keep it at room temperature.

Why did my cupcakes sink in the middle and how can I prevent it? Sinking is usually from underbaking, overmixing, or too much leavening. Bake until a toothpick comes out with a few moist crumbs, avoid overmixing after adding flour, and measure baking powder precisely.

How do I keep the cupcakes moist if I need to make them ahead? Store cooled cupcakes in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days. For longer storage, freeze unfrosted cupcakes wrapped tightly for up to 3 months and thaw at room temperature before frosting.

Can I use salted butter instead of unsalted? Yes. Reduce or omit the added pinch of salt in the frosting to avoid overly salty results.

How do I get a smooth, pipeable buttercream? Start with room temperature butter, beat until very smooth, then add sifted powdered sugar in batches. Add the cream or milk a little at a time until you reach desired consistency, and finish with a pinch of salt and vanilla.

Can I reduce the sugar in the cupcakes or frosting? You can reduce granulated sugar by up to 10 to 15 percent in the cupcakes with minor texture changes. Reducing powdered sugar in the frosting will affect structure and spreadability, so reduce only slightly and adjust with more butter or a bit less cream as needed.

These Bakery Style Vanilla Cupcakes Are An Easy Homemade Recipe. Substitutions and Variations

All purpose flour
- Cake flour: use 1 to 2 tablespoons less per cup for a lighter crumb
- Pastry flour: yields a more tender cupcake, use 1:1
- 1:1 gluten free flour blend: use equal amount, ensure blend contains xanthan or add 1/4 teaspoon per cup for structure
Unsalted butter (in batter)
- Margarine or baking stick margarine: use equal amount, choose one with 80 percent fat
- Coconut oil (solid): use 1:1, gives slight coconut note
- Vegetable shortening: use 1:1 for tender texture, may want a touch of butter flavoring
Sour cream or plain yogurt
- Buttermilk: use slightly less, about 3 tablespoons less per 1/4 cup to keep batter consistency
- Crème fraîche: use 1:1 for similar tang and richness
- Silken tofu, blended: use 1:1 as a dairy-free thickener
Eggs
- Flax “egg”: 1 tablespoon ground flaxseed plus 3 tablespoons water per egg, let sit until gelled
- Applesauce: 1/4 cup unsweetened applesauce per egg, adds moisture and mild sweetness
- Commercial egg replacer: follow package directions for equivalent of 1 egg

Pro Tips

– Bring eggs, milk and sour cream to room temperature before mixing. They blend more smoothly with the butter, producing a lighter, more even crumb.

– Be gentle when combining wet and dry ingredients. Mix only until the flour streaks disappear to avoid tough cupcakes from overworked gluten.

– Rotate the pan halfway through baking and test doneness with a toothpick near the center of a couple cupcakes, not at the edge. If it comes out with a few moist crumbs the cupcakes are perfect.

– For the buttercream, start with less liquid and add more a teaspoon at a time to reach the texture you want. If it becomes too soft chill briefly, then rewhip to regain structure for piping.

These Bakery Style Vanilla Cupcakes Are An Easy Homemade Recipe.

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

484

kcal

Equipment: 1. Oven set to 350°F (175°C)
2. 12 cup muffin tin
3. Paper liners for the tin
4. Stand mixer or electric hand mixer
5. Medium and large mixing bowls
6. Digital kitchen scale and measuring cups and spoons
7. Whisk and rubber spatula
8. Fine mesh sieve or sifter for powdered sugar
9. Wire cooling rack
10. Piping bag with tip or an offset spatula for frosting

Ingredients

1 1/2 cups (190 g) all purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon fine salt
3/4 cup (150 g) granulated sugar
1/2 cup (113 g) unsalted butter, softened
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1/2 cup (120 ml) whole milk, at room temperature
1/4 cup (60 g) sour cream or plain yogurt, at room temperature
Optional: 1 teaspoon vanilla bean paste or the seeds from 1 vanilla bean for extra flavor
For the vanilla buttercream frosting: 1 cup (227 g) unsalted butter, softened
3 to 4 cups (360 to 480 g) powdered sugar, sifted
2 teaspoons pure vanilla extract
2 to 3 tablespoons heavy cream or whole milk, more as needed for consistency
Pinch of fine salt to balance sweetness

Directions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Whisk together 1 1/2 cups (190 g) all purpose flour, 1 1/4 teaspoons baking powder, and 1/4 teaspoon fine salt in a medium bowl.
In a large bowl, cream 1/2 cup (113 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar until light and fluffy, about 2 to 3 minutes.
Add 2 large room temperature eggs one at a time, beating well after each addition, then mix in 2 teaspoons pure vanilla extract and the optional 1 teaspoon vanilla bean paste or seeds if using.
In a separate small bowl or measuring cup, whisk together 1/2 cup (120 ml) whole milk and 1/4 cup (60 g) sour cream or plain yogurt.
Add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture and beginning and ending with the dry ingredients. Mix just until combined and no streaks of flour remain.
Divide batter evenly among the 12 liners, filling each about two thirds full, and bake 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan 5 minutes then transfer to a wire rack to cool completely before frosting.
For the vanilla buttercream frosting, beat 1 cup (227 g) softened unsalted butter until very smooth and pale, about 2 to 3 minutes. Gradually add 3 to 4 cups (360 to 480 g) sifted powdered sugar, 2 teaspoons pure vanilla extract, a pinch of fine salt, and 2 to 3 tablespoons heavy cream or whole milk, beating on low until incorporated then on medium high until light and fluffy. Add more powdered sugar to thicken or more cream to thin as needed for consistency.
Once cupcakes are completely cool, pipe or spread the buttercream onto each cupcake. Garnish as desired and serve.

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.