Super Moist Vanilla Cupcakes from Scratch – Easy & Fluffy Recipe

Bake ultra-moist vanilla cupcakes from scratch with this easy, beginner-friendly recipe—soft, fluffy, and full of homemade flavor, using simple pantry ingredients for perfect results every time.

Vanilla cupcakes are a timeless treat—simple, versatile, and universally loved. With their light, fluffy texture and delicate flavor, they’re the perfect canvas for creamy frostings, colorful sprinkles, or even a dusting of powdered sugar.

Using pantry staples and straightforward steps, this recipe delivers super moist, tender cupcakes that outshine any boxed mix. With simple ingredients and easy steps, these cupcakes are perfect for both novice bakers and seasoned pros.

Why Bake Vanilla Cupcakes from Scratch?

Baking vanilla cupcakes from scratch is not only rewarding but also surprisingly simple. Unlike boxed mixes, which can be overly sweet (my husband says he doesn’t mind, but I do!) or contain additives, this homemade recipe gives you full control over the ingredients.

You can use high-quality vanilla extract and fresh pantry staples to create cupcakes with unmatched flavor and freshness. The result? Light, moist cupcakes with a delicate vanilla aroma that store-bought versions simply can’t match.

This one-bowl recipe requires no mixer, making it accessible for beginners. Plus, it’s customizable—whether you want classic vanilla with buttercream or a creative twist with fruit fillings or chocolate ganache, these cupcakes are the perfect base.

Ingredients for Moist & Fluffy Vanilla Cupcakes

You probably already have everything you need in your pantry or fridge. Here’s what makes these cupcakes shine:

Why These Ingredients Work:

• Softened Butter: Softened Butter instead of vegetable oil ensures a tender, moist crumb.
• Buttermilk: Adds a slight tang and tenderizes the crumb, contributing to that melt-in-your-mouth texture.
• Eggs: Provide structure and richness.
• Pure Vanilla Extract: The star of the show, providing rich, authentic vanilla flavor. Use high-quality extract for the best results.

Step-by-Step Instructions for Vanilla Cupcake Success

This simple vanilla cupcake recipe is great for beginners. Using just a few basic tools and common ingredients, you can make rich, moist cupcakes in no time. Just follow these easy steps to get started:

Step 1: Start by preheating your oven to 350°F (175°C) to ensure it’s ready when the batter is. Line a standard 12-cup non-stick muffin pan with paper cupcake liners. This helps prevent sticking and makes cleanup easier. If you’re using a nonstick pan, a light spray of baking spray is optional but helpful for an even release.

Step 2: In a medium bowl, whisk together the flour, baking powder, and salt with a fork or hand whisk. This quick step ensures everything is evenly mixed and lump-free.

Step 3: In a large bowl, use a fork or wooden spoon to mash the softened butter until smooth (Make sure your butter is soft, not melted). Add the sugar and stir vigorously for about 2–3 minutes until the mixture is creamy and well combined. It won’t be as fluffy as with a mixer, but keep mixing until it’s smooth and slightly pale.

Step 4: Add one egg to the butter-sugar mixture and stir well with a fork or spoon until fully mixed in. Add the second egg and stir again until smooth. Mix in the vanilla extract, stirring until everything is combined.

Step 5: Add about one-third of the flour mixture to the butter mixture and stir gently with a spatula or spoon. Add half the buttermilk and mix until just combined. Repeat with another third of the flour, the remaining buttermilk, and then the final third of the flour. Stir gently until the batter is smooth, but don’t overmix to keep the cupcakes light.

Step 6: Divide the batter evenly among the cupcake liners, filling each about 2/3 full to allow room for rising. Place the pan on the center rack of your oven and bake at 350°F for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the oven door during baking, as this can cause the cupcakes to sink.

Step 7: Remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then carefully transfer them to a wire rack to cool completely. Cooling on a rack prevents the cupcakes from becoming soggy on the bottom and helps maintain their soft, moist texture.

Extra Tips for Perfect Vanilla Cupcakes

To ensure your vanilla cupcakes turn out perfectly every time, keep these pro tips in mind:

• Use Room-Temperature Ingredients: Cold eggs or buttermilk can cause the batter to curdle or mix unevenly, affecting the texture.
• Don’t Overmix: Stir just until the ingredients are combined to avoid dense or tough cupcakes.
• Measure Accurately: Use a kitchen scale for precise measurements, or proper measuring cups for wet and dry ingredients, especially for flour, to avoid dry or heavy cupcakes.
• Check Bake Time Early: Start checking the oven after about 15–18 minutes of baking to prevent overbaking, which can dry out the cupcakes, as oven temperatures and cupcake sizes may vary.
• Boost the Vanilla Flavor: For an extra punch, add a pinch of vanilla bean paste or scrape the seeds from half a vanilla bean into the batter.
• Add Mix-Ins: Fold in ½ cup of sprinkles, white chocolate chips, or crushed cookies for a fun twist.
• Customize Flavor: Swap in almond, coconut, or citrus extracts for a twist on classic vanilla.

How to Store Vanilla Cupcakes for Maximum Freshness

Proper storage keeps your vanilla cupcakes moist and delicious. Once the cupcakes have completely cooled, store them in an airtight container at room temperature for up to 3 days. I use this two-tiered cupcake carrier from Top Shelf Elements that holds 24 standard-size cupcakes (my husband doesn’t settle for just 12 cupcakes at a time—he says that’s never enough! I always have to double or even triple the recipe to make 24 or 36 cupcakes instead).

If your kitchen is warm or humid, store frosted cupcakes in the refrigerator to prevent the frosting from melting. Bring them to room temperature before serving for the best flavor and texture.

For longer storage, these cupcakes freeze beautifully. Simply wrap each unfrosted cupcake tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep well for up to 3 months. When ready to enjoy, thaw them at room temperature and frost as desired. If already frosted, freeze them uncovered until solid, then wrap and store—this prevents smudging.

Following these easy storage tips will ensure your super moist, from-scratch vanilla cupcakes stay as fresh and delicious as the day you baked them.

Why This Will Be Your Favorite Vanilla Cupcake Recipe

This easy, no-fail vanilla cupcake recipe has everything you want—simple steps, everyday ingredients, and outstanding results. You get the nostalgic flavor of a true vanilla cupcake with the softness and freshness only homemade baking can deliver. Whether you frost them with buttercream, top them with berries, or enjoy them plain with a cup of tea, these cupcakes are sure to become your go-to for every celebration—or for no reason at all.

Skip the boxed mix and treat yourself to the joy of homemade vanilla cupcakes. Try this recipe, I hope it will become your go-to for moist vanilla cupcakes!

FAQs About Vanilla Cupcakes from Scratch

Q: Can I make these cupcakes without buttermilk?
A: Yes. Substitute with ½ cup milk + ½ tbsp vinegar or lemon juice. Let it sit for 5–10 minutes before using. (From my own experience, using regular milk—especially UHT milk—doesn’t look, feel, or taste like real buttermilk. As a result, it doesn’t yield the same final results in the cupcake. If possible, I strongly recommend using real buttermilk for the best outcome.)

Q: Why are my cupcakes dry?
A: Overbaking, too much flour, or overmixing can cause dryness. Stick to recommended times and mix just until combined.

Q: Can I make these gluten-free?
A: Yes! Use a 1:1 gluten-free flour blend with xanthan gum for best results.

Q: Can I make these into mini cupcakes or a cake?
A: Absolutely! For minis, bake 10–12 minutes. For a cake, pour into an 8-inch pan and bake 25–30 minutes.

Q: What can I add to change up the flavor?
A: Add lemon zest, almond extract, or cinnamon for fun variations. Even a hint of lavender or chai spice can be lovely.