Bakery Style Vanilla Cupcakes – Fluffy, Moist & Easy
Light, fluffy, and full of classic vanilla flavor—these bakery style vanilla cupcakes are perfect for birthdays, celebrations, or just because! They come together in under 30 minutes and taste even better than store-bought ones.
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Why You’ll Love This Recipe
✔️ Soft & fluffy texture
✔️ Simple ingredients
✔️ Perfect for frosting or plain snacking
✔️ Kid-approved!
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Ingredients (Yields 12 cupcakes)
- 1 ½ cups (190g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- ½ cup (120ml) whole milk
- ¼ cup (60ml) sour cream or yogurt (adds moisture)
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Instructions
- Preheat & Prep
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tray with cupcake liners.
- Dry Ingredients
- In a bowl, whisk flour, baking powder, and salt. Set aside.
- Cream Butter & Sugar
- In a separate bowl, beat softened butter and sugar until light and fluffy (about 2–3 mins).
- Add Wet Ingredients
- Add eggs one at a time, then mix in vanilla. Stir in sour cream.
- Combine & Bake
- Alternately add dry ingredients and milk, mixing until just combined.
- Divide batter evenly into liners. Bake for 18–20 mins or until a toothpick comes out clean.
- Cool & Frost
- Let cool completely before frosting with your favorite buttercream or whipped cream.
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Frosting Ideas
- Classic Vanilla Buttercream
- Chocolate Ganache
- Whipped Cream & Sprinkles
- Cream Cheese Frosting
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Storage Tips
- Store in an airtight container at room temp for 2 days.
- Freeze unfrosted cupcakes for up to 2 months.