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Easy Homemade Vanilla Cupcakes Recipe - Moist, Fluffy & Perfect!
Jessica

Easy Homemade Vanilla Cupcakes

Moist, fluffy vanilla cupcakes with perfect texture every time. This foolproof recipe uses simple ingredients and delivers bakery-quality results at home.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 24 cupcakes
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 cups all-purpose flour spooned and leveled
  • 2 cups granulated sugar
  • 2.5 teaspoons baking powder fresh
  • 0.5 teaspoon fine salt
  • 1 cup whole milk room temperature
  • 0.5 cup vegetable oil or canola oil
  • 2 large eggs room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup hot water or hot coffee
  • 1 cup unsalted butter softened, for frosting
  • 4 cups powdered sugar sifted, for frosting
  • 2-3 tablespoons heavy cream or milk, for frosting
  • 1 tablespoon vanilla extract for frosting

Equipment

  • Muffin pan (24-cup capacity)
  • Electric mixer
  • Mixing bowls
  • Wire cooling rack
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C). Line two 12-cup muffin pans with paper liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
  3. In a separate medium bowl, combine milk, oil, eggs, and vanilla extract. Whisk until smooth.
  4. Pour wet ingredients into dry ingredients. Mix on medium speed for 2 minutes until well combined.
  5. Slowly add hot water while mixing on low. Batter will be thin. This is normal.
  6. Fill each cupcake liner two-thirds full (about 1/4 cup batter per cupcake).
  7. Bake 18-20 minutes until toothpick inserted in center comes out clean.
  8. Cool in pan 5 minutes, then transfer to wire rack to cool completely before frosting.
  9. For frosting: Beat butter until fluffy, add powdered sugar gradually, then cream and vanilla. Whip until light and spreadable.

Notes

  • Room temperature ingredients are essential for proper emulsification
  • Don't skip the hot water - it creates the signature moist texture
  • Cupcakes can be frozen unfrosted for up to 3 months
  • Use fresh baking powder for best rise