Moist and Fluffy Vanilla Cupcakes – Perfect for Any Occasion

Servings: 18 Total Time: 40 mins Difficulty: Beginner
Moist, fluffy and irresistibly delicious - your go-to vanilla cupcake recipe.
Christmas vanilla cupcakes pinit

I bet every one of us has tried a vanilla cupcake at least once, whether it’s for a birthday, a party, or simply as a sweet treat. However, many might not have thought about making these lovely little buns themselves, thinking they might be too complicated or time-consuming. Well, fear not – this recipe will address both concerns! It’s quick, simple and, if you follow the steps carefully, you’ll end up with delicious vanilla cupcakes every time. I’ve made hundreds of these moist and fluffy vanilla cupcakes for various occasions, always using the same recipe. The only difference is how I decorate them to suit the season or theme of the event.

So, let’s get started. I’ll walk you through each ingredient in detail, so bear with me and let’s create some cupcake magic!

Ingredients

Ingredients

Cake flour

Why cake flour and not plain flour, you might ask? Cake flour contains lower protein and less gluten, which gives your cupcakes a softer, lighter texture. It’s my go-to flour for baking. If you can’t find cake flour, you can easily make it at home by mixing plain flour with cornstarch. For every 110g of plain flour, add 2 tablespoons of cornstarch – simple as that!

Baking powder and Baking soda

These two are essential for fluffing up the cupcake texture, so don’t skip them. They help give the cakes that light, airy rise we all love.

Salt

It may seem unusual to add salt to a cake batter, but trust me, it’s necessary! A pinch of salt helps balance the sweetness of the cake and enhances its flavour.

Unsalted butter

Butter should be softened at room temperature. I usually take it out a few hours before I bake. In a rush? You can use the microwave to speed up the process. Place a cup of water in the microwave for 2 minutes, then turn it off and leave the hot water in the microwave. Put the bowl of butter inside, and the warm steam will help soften it in about 30 minutes. Alternatively, you can cut the butter into cubes and microwave in short bursts (10 seconds at a time) until soft but not melting.

Caster sugar

I prefer using caster sugar as it’s finer and dissolves faster, giving a smoother batter.

Egg Whites

I only use egg whites in this recipe, not whole eggs. This helps the cupcakes retain a lighter, more delicate beige colour, instead of a yellow or brown hue. Plus, egg whites give the cupcakes a soft, fluffy texture.

Yoghurt

Instead of buttermilk or sour cream, I opt for yoghurt. It adds a subtle flavour and keeps the cupcakes wonderfully moist with a velvety texture.

Whole milk

Whole milk is the best here for a creamy, rich flavour, but semi-skimmed milk will work if that’s all you have on hand.

Vanilla extract

Of course, you need a good vanilla extract for that classic vanilla flavour that makes these cupcakes irresistible!

Swiss meringue Buttercream

I always go for Swiss meringue buttercream to decorate my cupcake. It’s creamy, light and not too sweet (unlike American buttercream, which can be overly sugary for my taste). You only need three ingredients to make this:

  • Egg whites
  • Caster sugar
  • Unsalted butter (room temperature, cut into cubes)

To keep this recipe focused on the vanilla cupcakes and concise, I’ll just outline the basics of making Swiss meringue buttercream. Don’t worry, I’ll share a separate, detailed guide with all the tips and steps to perfect it soon.

How to make Moist and Fluffy Vanilla Cupcakes

1. Preheat the oven

First thing first, preheat your oven to 140°C fan (or 160°C without fan). This might seem lower than other recipes suggest, but after much experimenting, I’ve found that baking at a slightly lower temperature for a bit longer helps prevent the cupcakes from drying out or browning too quickly on top.

2. Prepare the dry ingredients

In a large mixing bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk them together to ensure they’re well combined, then set the bowl aside.

3. Prepare the wet ingredients

Using a stand mixer fitted with the paddle attachment, beat the softened butter on high speed until it’s smooth and creamy, about 2 minutes. Then, gradually add the caster sugar and beat for another 2 minutes until the mixture is light and fluffy. Scrape down the sides and bottom of the bowl with a spatula every now and then to make sure everything is mixed in well.

Beat butter

Slowly add the egg whites to the butter mixture, a bit at a time, mixing on a low speed at first and gradually increasing to medium-high to ensure the egg whites are fully incorporated before adding more. Beat for an additional 2 minutes.

Add in vanilla extract, then add the yoghurt and beat for another minute until fluffy combined.

4. Combine wet and dry ingredients

Turn the mixer down to low and slowly add the dry ingredients, mixing until just combined. This should take no more than 30 seconds. Overtaxing at this stage will result in dense cupcakes, so be gentle.

Next, with the mixer still on low, alternate between adding the dry ingredients and milk, staring and ending with the dry ingredients. Mix until just combined. Do not overmix.

The batter should be slightly thick and smooth, perfect for piping or spooning into cupcake cases.

Vanilla cupcake batter

5. Fill the cupcake cases

filling vanilla cupcake cases

Using an ice cream scoop or a spoon, carefully fill each cupcake case to just above half full, I prefer a flatter top to my cupcakes rather than a domed one, it’s easier to decorate later. Don’t overfill the cases, as this will cause the batter to spill over and result in uneven tops.

Get the vanilla cupcake tin ready

6. Bake

Place the filled cupcake tin in the oven and bake for 20 minutes. Depending on your oven, you may need to bake them for an extra minute or two. To check if they’re done, insert a toothpick into the centre of the cupcake – if it comes out clean, they’re ready.

Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a cooling rack. Allow them to cool completely before decorating.

Vanilla cupcakes

7. Making the Swiss meringue buttercream

  • Make the meringue: in a metal bowl, combine the egg whites and caster sugar. Place the bowl over a pot of simmering water, making sure the bowl doesn’t touch the water. Whisk constantly until the sugar has dissolved and the mixture reaches around 70°C. Remove the mixture from the heat and transfer it to the bowl of a stand mixer. Using the whisk attachment, whip on medium-high speed until stiff peaks form and the mixture has cooled to room temperature. This process takes around 15 minutes.
  • Add the butter: gradually add the softened butter, one cube at a time, while continuing to whisk. The mixture may look a bit lumpy at first, but keep going, and it will come together.
  • Finish: once the buttercream is smooth and glossy, it’s ready to use! Add vanilla extract and food colouring if you like to match the theme of your cupcakes.

Decorating your cupcakes

Once the cupcakes are cool, pipe or spread the Swiss meringue buttercream onto the cupcakes using a piping bag with your favourite nozzles. You can decorate them with sprinkles, edible flowers, or any fun toppings to match the occasion.

For Christmas, I love using popular pipping nozzles like Wilton 2D, 4B and 336 to create these beautiful cupcakes.

Christmas decoration for vanilla cupcakes

There you have it – light, moist and fluffy vanilla cupcakes that are delicious and perfect for any event. Whether you’re celebrating a birthday, hosting a tea party, or just indulging in a sweet treat, these cupcakes will always hit the spot. Enjoy!

Visit the baking section on my blog for more delicious cake and biscuit recipes.

Moist and Fluffy Vanilla Cupcakes – Perfect for Any Occasion

Difficulty: Beginner Prep Time 20 mins Cook Time 20 mins Total Time 40 mins
Cooking Temp: 140  C Servings: 18 Estimated Cost: £ 5

Description

These light, fluffy vanilla cupcakes are easy to make and perfect for any celebration. With a delicate crumb and rich vanilla flavour, they're crowd-pleaser every time. Topped with smooth Swiss meringue buttercream, they're sweet but never overpowering. Ideal for decorating or enjoying as they are, these cupcakes are a must-try for any occasion!

Moist and Fluffy Vanilla Cupcakes

Cooking Mode Disabled

For Vanilla Cupcakes

Swiss Meringue Buttercream

Instructions

  1. Preheat the Oven
    • Preheat the oven to 140°C fan (or 160°C without fan). 
    • Line cupcake tins with 18 cases. 
  1. Prepare Dry Ingredients
    • Sift together cake flour, baking powder, baking soda, and salt in a bowl. Set aside. 
  1. Mix Wet Ingredients
    • Beat softened butter on high speed until smooth and creamy (2 minutes)
    • Gradually add caster sugar and continues beating until light and fluffy (2 minutes)
    • Slowly mix in egg whites, one at a time, until fluffy combined. 
    • Add vanilla extract and yoghurt, mixing well. 
  1. Combine Batter
    • With the mixer on low, alternate adding dry ingredients and milk. Mix until just combined. Dot not overmix. 
  1. Bake
    • Fill cupcake cases just above halfway. Bake for 20 minutes or until a toothpick comes out clean. 
    • Cool in the tin for 5 minutes, then transfer to a rack to cool completely. 
  1. Make the Buttercream
    • Heat egg whites and sugar over a double boiler, whisking constantly until the sugar dissolves (about 70°C). 
    • Transfer the mixture to a stand mixer with a whisk attachment. Beat on high speed until stiff peaks form and the mixture cools to room temperature (around 15 minutes).
    • Gradually add the softened butter, one cube at a time, beating until smooth and glossy. 
  1. Decorate
    • Once cooled, pipe the buttercream onto the cupcakes using your favourite nozzles.

Nutrition Facts

Servings 18


Amount Per Serving
Calories 286.36kcal
% Daily Value *
Total Fat 16.91g27%
Saturated Fat 10.46g53%
Cholesterol 44.57mg15%
Sodium 143.7mg6%
Potassium 51.63mg2%
Total Carbohydrate 30.59g11%
Dietary Fiber 0.18g1%
Sugars 21.93g
Protein 3.38g7%

Vitamin A 142.62 IU
Calcium 19.96 mg
Iron 0.84 mg
Vitamin D 0.08 IU
Vitamin E 0.47 IU
Vitamin K 1.45 mcg
Thiamin 0.1 mg
Riboflavin 0.13 mg
Niacin 0.78 mg
Folate 6.75 mcg
Vitamin B12 0.07 mcg
Phosphorus 22.29 mg
Magnesium 4.62 mg
Zinc 0.12 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Vanilla cupcakes, Easy cupcake recipe, Homemade cupcakes, Light and fluffy cupcakes, classic cupcakes, Swiss meringue buttercream, cupcake decorating

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Thao Bui

Food Blogger, Stylist and Photographer

Hi there, it’s lovely to meet you! I am a home cook, food lover and the founder of Summer and Spice. Originally from Hanoi, Vietnam—a city abundant in rich, diverse flavours—I now live in the UK with my husband and three kids.

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