Perfect Vanilla Cupcakes: The Softest, Fluffiest Homemade Cupcakes You’ll Ever Bake

There’s nothing quite like a truly perfect vanilla cupcake. Soft, tender crumbs… airy texture… sweet vanilla aroma floating through your kitchen… and that luxurious swirl of creamy vanilla buttercream on top. It’s timeless, versatile, and adored by adults and kids alike. Whether you’re celebrating a birthday, hosting a bake sale, or simply craving something sweet and comforting, Perfect Vanilla Cupcakes are exactly the recipe you’ll reach for again and again.

This recipe is crafted to produce a moist, fluffy cupcake with bakery-level lift and a rich vanilla flavor that never tastes artificial or flat. You’ll learn how to mix the batter in a way that locks in tenderness, how to avoid dense cupcakes, and the best ways to frost and decorate them. By the end, you’ll have a go-to vanilla cupcake recipe that truly earns the name “perfect.”

Why This Vanilla Cupcake Recipe Works

There are thousands of vanilla cupcake recipes floating around, but this version stands out for several reasons:

1. Uses both butter and oil for the perfect balance of flavor and moisture.
2. Milk + sour cream gives a tender crumb instead of a dry or crumbly texture.
3. A full tablespoon of vanilla extract (or vanilla bean paste!) provides robust flavor.
4. Smart mixing technique ensures the cupcakes rise tall and stay light.
5. A simple buttercream that actually pipes beautifully and holds its shape.

If you’ve ever struggled with flat, dense, or dry cupcakes, this recipe will completely change your baking game.

Ingredients

For the Cupcakes

• 1 ½ cups all-purpose flour
• 1 ¼ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¼ cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 tbsp pure vanilla extract
• ½ cup whole milk, room temperature
• ¼ cup sour cream, room temperature

Vanilla Buttercream

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tbsp vanilla extract or vanilla bean paste
• 2–3 tbsp heavy cream or milk
• Pinch of salt

Instructions

Make the Cupcakes

1. Preheat & prep
   Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with high-quality cupcake liners.
2. Mix dry ingredients
   In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter, oil & sugar
   In a large bowl or stand mixer, beat the softened butter and oil together until smooth and creamy. Add sugar and beat 2–3 minutes until pale and fluffy.
4. Add eggs & vanilla
   Mix in the eggs one at a time, scraping down the sides as needed. Add the tablespoon of vanilla extract and blend until well incorporated.
5. Alternate dry ingredients with milk & sour cream
   Add half of the dry ingredients, then add the milk and sour cream. Mix gently. Add remaining dry ingredients and mix only until combined. Do not overmix.
6. Fill liners & bake
   Divide batter evenly into cupcake liners, filling each ⅔ full. Bake 17–19 minutes or until tops spring back to the touch and a toothpick comes out clean.
7. Cool completely
   Remove cupcakes from the pan and cool on a wire rack before frosting.

Perfect Vanilla Cupcakes

Soft, fluffy, bakery-style vanilla cupcakes with rich vanilla buttercream frosting.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Servings: 12 cupcakes

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 250

Ingredients

  

Cupcakes

• 1.5 cups all-purpose flour
• 1.25 tsp baking powder
• 0.25 tsp baking soda
• 0.25 tsp salt
• 0.5 cup unsalted butter softened
• 0.25 cup vegetable oil
• 1 cup granulated sugar
• 2 eggs large
• 1 tbsp vanilla extract
• 0.5 cup whole milk room temperature
• 0.25 cup sour cream room temperature

Buttercream

• 1 cup unsalted butter softened
• 3 cups powdered sugar
• 1 tbsp vanilla extract or vanilla bean paste
• 2-3 tbsp heavy cream or milk
• 1 pinch salt

Equipment

• Mixing bowls
• Baking sheet
• Wire rack
• Hand mixer or stand mixer

Method

 

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners.
2. Whisk together flour, baking powder, baking soda, and salt.
3. Beat butter and oil until creamy. Add sugar and beat until fluffy.
4. Mix in eggs one at a time, followed by vanilla extract.
5. Alternate adding dry ingredients with milk and sour cream. Mix gently.
6. Divide batter into liners and bake 17–19 minutes.
7. Whip butter for buttercream, then add powdered sugar.
8. Add vanilla and cream. Beat until smooth and fluffy.
9. Frost cooled cupcakes and serve.

Notes

For richer flavor, use vanilla bean paste.

Make the Buttercream

8. Beat butter
   Whip softened butter 2 minutes until creamy and lighter in color.
9. Add powdered sugar
   Add 1 cup of powdered sugar at a time, mixing slowly at first, then increasing speed.
10. Add flavor & milk
    Mix in the vanilla and 2 tbsp cream. Add more cream if needed to reach a smooth piping consistency.
11. Frost cupcakes
    Pipe the frosting onto cooled cupcakes using a large round or star tip. Decorate with sprinkles if desired.

Tips for Perfect Vanilla Cupcakes

1. Use room-temperature ingredients

Cold eggs or milk cause curdling, dense texture, and uneven baking.

2. Don’t pack the flour

Too much flour = dry cupcakes. Always spoon and level.

3. Don’t overmix

Once the flour goes in, mix until just combined—overmixing toughens the crumb.

4. Bake in the center of the oven

Even heat ensures tall, evenly baked cupcakes.

5. Use quality vanilla

Real vanilla extract or vanilla bean paste is essential.

Variations

• Funfetti Cupcakes: Stir in ½ cup rainbow jimmies.
• Lemon Vanilla Cupcakes: Add 1 tbsp lemon zest and swap 2 tbsp milk for lemon juice.
• Chocolate Chip Cupcakes: Fold in ½ cup mini chocolate chips.
• Strawberry Vanilla Cupcakes: Swirl in ¼ cup strawberry puree before baking.

Serving Suggestions

• Birthday parties
• Afternoon tea
• Bridal or baby showers
• School treats
• Holiday dessert tables

Storage

• Room temperature: 2 days
• Refrigerator: Up to 5 days (airtight container)
• Freezer: Unfrosted cupcakes freeze up to 2 months