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Easy Vanilla Cupcake Recipe | Perfect Moist Vanilla Cupcakes with Butter

Easy Vanilla Cupcake Recipe

Easy Vanilla Cupcake Recipe

“Everyone needs an easy vanilla cupcake recipe in their back pocket for special occasions or late night cravings. And this my friends is the best easy vanilla cupcake recipe ever!”

– Jessa Marie

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Happy Valentine’s everyone! It’s been a while since I’ve released a new recipe, sorry about that.

Yesterday I was feeling inspired, call it Valentine’s Day spirit, to make cupcakes! I haven’t made cupcakes in a while because the holiday season brings out the cookie baker in me.

So I decided that my first baking recipe of the new year should be the vanilla cupcake. This is the mother of all cupcakes! The basis from which all other cupcakes are born.

I truly believe that if you can bake these, you can bake any kind.

So introducing my easy vanilla cupcake recipe, fluffy and moist, like all cupcakes should be.

Perfect Moist and Fluffy Vanilla Cupcakes

What makes a vanilla cupcake perfect?

The key to a perfect vanilla cupcake is balance, making sure it’s not too sweet or too dry. If it’s too sweet then the frosting will be overshadowed. And if it’s too dry, well let’s be honest, no one likes a dry cupcake.

A friend of mine once said that if he needs to drink milk with it then it’s too sweet, and I wholeheartedly agree. A vanilla cupcake should be satisfying all on its own.

So how do we make sure our cupcakes don’t get too dry or too sweet? Well it’s all about the ratios my friend.

What makes a vanilla cupcake moist?

It’s all about the ingredients and their ratios, balancing wet and dry ingredients. A moist vanilla cupcake has the perfect balance of wet to dry ingredients. 

If you use too much flour (a dry ingredient) and not enough milk (a wet ingredient), your mixture starts to resemble cookie dough instead of cupcake batter.

It’s also important to use the right amount of butter and that it’s softened (at room temperature).

Over baking is another way to get dry vanilla cupcakes. As a rule of thumb, regular sized cupcakes take 20 minutes to bake at 350°F, and mini cupcakes take 10 minutes. 

You know your cupcakes are ready when you can insert a toothpick in the centre of one and it comes out cleanly.

Finally, if you want to avoid having dense brick-like vanilla cupcakes, you need to maintain the air pockets in your batter. Air pockets give your cupcakes that spongy moist texture that we all want.

Over mixing is what gets rid of air pockets. Make sure to only mix your cupcake batter until it’s just combined, so you can maintain those air pockets.

How to make perfectly moist vanilla cupcakes from scratch

Let’s start with the ingredients for this easy vanilla cupcake recipe.


Easy Vanilla Cupcake Recipe Steps

First you want to preheat your oven to 350°F. So that it’s ready at the same time your cupcake batter is.

Next you want to start by mixing your flour, baking powder, and salt together and sifting the mixture in a separate bowl. These are your dry ingredients. Set them aside to be used later.

Now you’re going to cream together your softened butter and sugar in a large bowl using a hand mixer. Then add in your egg and vanilla extract. Mix until all your wet ingredients are well combined.

This is the basis of your perfect moist vanilla cupcakes.

The next step of this easy vanilla cupcake recipe is combining your wet and dry ingredients. 

You’re going to take your milk and your flour mixture, and add in a third of each to your wet ingredients. Using your hand mixer, mix until the batter is consistent. Repeat this step until you’ve added all of your milk and flour mixture to the bowl.

You should end up with a consistent pudding like mixture. Do not over mix your vanilla cupcake batter or else you’ll lose those lovely air pockets that give your cupcake that moist and spongy texture.

Next you’re going to line your cupcake pan with cupcake liners and spoon your batter into each of them until they are 3/4 of the way filled.

When you’ve filled all of your cupcake liners, place the pan into your preheated oven and bake your cupcakes for 20-25 minutes. You know your cupcakes are ready when you can stick a toothpick into the centre of one and it comes out cleanly.

Make sure your vanilla cupcakes are completely cool before decorating them with frosting and sprinkles. Enjoy!

Vanilla Cupcake Decorating Ideas

After your cupcakes cool down, it’s time to start decorating. I personally love using buttercream frosting, but cream cheese frosting is pretty yummy too.

For this particular batch of cupcakes, I used raspberry buttercream frosting because it comes out pink and it’s Valentine’s Day weekend.

Vanilla Cupcakes with Raspberry Buttercream Frosting

But you can use vanilla buttercream and add food colouring to change the colour, or chocolate buttercream because who doesn’t love chocolate frosting.

I sprinkled mine with crushed pistachios because they really compliment the raspberry buttercream, but you can use any kind of sprinkles or crushed nuts you have at home. 

The best part about vanilla cupcakes is that they taste good with almost any kind of frosting and sprinkle combination because, like I said before, they’re the mother of all cupcakes.

So get creative with this easy vanilla cupcake recipe and let me know what you think! Send me pictures of your cupcake creations on instagram or post them in the comments. I’d love to see how they turned out!

Subscribe for More Desserts

If you enjoyed this easy vanilla cupcake recipe, check out some of my other yummy desserts like my easy sugar cookie recipe and raspberry no bake cheesecake jars.

Subscribe below to never miss another recipe or follow along with my baking adventures on Instagram. Thanks for baking with Life is Rosy!


Easy Vanilla Cupcake Recipe

Checkout this easy vanilla cupcake recipe for moist and fluffy vanilla cupcakes. Perfect for every occasion or late night craving.
Course Dessert
Cuisine American
Keyword easy bake, Easy Cupcake Recipe, Vanilla Cupcake Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 cupcakes
Calories 209kcal
Author Jessa Marie


  • hand mixer
  • large bowl
  • Cupcake Pan


  • 1/2 cup butter softened
  • 3/4 cup granulated sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk


  • Preheat your oven to 350°F.
  • Cream together your butter and sugar in a large bowl. Then add in your egg and vanilla extract. Mix until all ingredients are well combined. These are your wet ingredients.
  • In a separate bowl, sift together flour, baking powder, and salt. These are your dry ingredients.
  • Next add a third of both your milk and your dry ingredients to the bowl with your wet ingredients in it and mix until all ingredients are well combined. Continue to do this until you’ve added all of your flour mixture and milk. Your batter should have a pudding like consistency when it’s completely mixed. Do not overmix.
  • Line your cupcake pan with cupcake liners and fill each of them with cupcake batter to 3/4 of the cupcake liner depth.
  • Bake for 20-25 minutes or until you can insert a toothpick in the centre of one of them and it comes out clean. Allow them to cool completely before frosting. Enjoy!

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