My Obsession-Worthy Vanilla Cupcake Recipe

Okay, bestie, listen up! I need to tell you about my latest food obsession – a Vanilla Cupcake that’s so good, it’s practically illegal. Seriously, the first time I tasted it, I was at this little bakery in Miami, and the creamy, dreamy vanilla buttercream frosting hit me like a tropical breeze. It was like sunshine in a cupcake! Forget everything you think you know about basic cupcakes because this one is next-level.

The secret? I’ve been on a mission to recreate that magic, and after countless batches and taste tests (tough life, right?), I’ve finally nailed it. We’re talking ridiculously moist crumb, intense vanilla flavor, and a vanilla buttercream that will make you want to lick the bowl clean. This Vanilla Cupcake is so Cuba Queen – bold, unapologetic, and guaranteed to make you the star baker of any party.

I’m so hyped to share this recipe with you because I know you appreciate a dessert that brings the drama. This Vanilla Cupcake recipe represents everything I stand for – turning simple ingredients into something extraordinary. Get ready to transform your kitchen into a flavor fiesta! Let’s do this!

INGREDIENTS You Need for This:

This Vanilla Cupcake ingredient list is SHORT but mighty! We’re all about quality over quantity here, flavor adventurer!

1 ½ cups all-purpose flour: This forms the base of our amazing Vanilla Cupcake.
1 ½ cups granulated sugar: For that perfect touch of sweetness that balances the vanilla.
1 ½ teaspoons baking powder: The key to a light and fluffy Vanilla Cupcake.
½ teaspoon baking soda: To give it that extra lift and airy texture!
½ teaspoon salt: Enhances all the other flavors, making them POP.
½ cup (1 stick) unsalted butter, softened: The secret to a moist and tender crumb.
½ cup vegetable oil: Adds extra moisture for a Vanilla Cupcake that stays perfect for days.
2 large eggs: Binds everything together and adds richness.
1 cup buttermilk: The game-changer that makes this Vanilla Cupcake unbelievably moist. You’ll find it in the refrigerated section of most grocery stores.
2 teaspoons vanilla extract: Splurge on a good quality vanilla extract! Trust me, it makes ALL the difference in this Vanilla Cupcake.

Vanilla Buttercream Frosting:

1 cup (2 sticks) unsalted butter, softened: The base for our luscious frosting.
4 cups powdered sugar: To achieve that perfect sweetness and structure.
½ cup heavy cream: Adds a creamy richness that’s simply divine!
2 teaspoons vanilla extract: More vanilla, because why not?
Pinch of salt: To balance the sweetness and bring out the vanilla flavor.

The secret to epic Vanilla Cupcake? Using buttermilk instead of regular milk. It creates a tangy, moist crumb that’s out of this world. You’ll find the best vanilla extract for this Vanilla Cupcake at specialty baking shops or online – look for the real deal, not imitation flavoring! Don’t have buttermilk? Mix 1 tablespoon of white vinegar or lemon juice with enough milk to measure 1 cup. Let it sit for 5 minutes before using.

STEP-BY-STEP INSTRUCTIONS:

Alright, flavor adventurer, let’s get baking! These steps will guide you to Vanilla Cupcake greatness. These Vanilla Cupcakes are really easy to make!

Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. Don’t skip the liners – they make life SO much easier!
Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure everything is evenly distributed.
Cream Butter and Oil: In a separate bowl, cream together the softened butter and vegetable oil until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
Add Eggs: Beat in the eggs one at a time, then stir in the vanilla extract. Don’t overmix – just combine until everything is incorporated.
Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until *just* combined. Overmixing will result in a tough Vanilla Cupcake.
Fill Cupcake Liners: Fill each cupcake liner about 2/3 full. This is key to prevent overflow and get those perfectly domed cupcakes.
Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. In my kitchen, this Vanilla Cupcake takes exactly 19 minutes to reach that perfect golden-brown hue.
Cool Completely: Let the cupcakes cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely before frosting. This is important to prevent the frosting from melting.

Vanilla Buttercream Magic

Cream the Butter: In a large bowl, beat the softened butter until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Add Cream and Vanilla: Beat in the heavy cream, vanilla extract, and salt until the frosting is smooth and creamy.
Frost: Once the cupcakes are completely cool, frost them with the vanilla buttercream. You can use a piping bag for a fancy swirl or a knife for a more rustic look.

Here’s where most people mess up their Vanilla Cupcake – overbaking! Keep a close eye on them, and don’t be afraid to pull them out a minute or two early. The toothpick test is your best friend! While your Vanilla Cupcake is working its magic, grab your camera – this is Instagram gold! Your Vanilla Cupcake should look golden brown, smell heavenly, and feel springy to the touch. Pro tip for Vanilla Cupcake perfection: Use room-temperature ingredients. It makes a huge difference in the texture of the batter.

PRESENTATION:

Presentation is everything, amiga! This Vanilla Cupcake deserves to be shown off. For maximum impact, pile that vanilla buttercream high! I’m talking sky-high. A generous swirl of frosting makes these look decadent. People absolutely lose their minds when I serve this Vanilla Cupcake at birthday parties! They’re a total crowd-pleaser.

Pair this Vanilla Cupcake with a glass of chilled sparkling wine or a scoop of vanilla bean ice cream for an extra touch of indulgence. This Easy Vanilla Cupcake absolutely slays at dinner parties! They’re elegant, delicious, and surprisingly easy to make. For an Instagram-worthy plating technique, arrange the cupcakes on a tiered stand with some fresh berries and edible flowers. Talk about stunning!

Got leftovers? Crumble them over vanilla ice cream for a quick and easy dessert. For a seasonal twist, add a sprinkle of cinnamon to the buttercream in the fall or a few drops of peppermint extract during the holidays. I’ve even made a lemon zest variation, which is fantastic in the spring!

FAQs:

Got questions? I’ve got answers! Let’s tackle some common Vanilla Cupcake challenges. Here are some tips to ensure moist Vanilla Cupcakes!

Can I make this Vanilla Cupcake spicier?

Absolutely! Add a pinch of cayenne pepper to the batter for a subtle kick. I’ve even infused the buttercream with chili for a bold, unexpected flavor.

What if I don’t have buttermilk for my Vanilla Cupcake?

No problem! Mix 1 tablespoon of white vinegar or lemon juice with enough milk to measure 1 cup. Let it sit for 5 minutes before using. It’s a perfect substitute!

How do I know when my Vanilla Cupcake is perfectly done?

Insert a toothpick into the center of the cupcake. If it comes out clean, it’s ready! Also, the cupcakes should be golden brown and spring back when lightly touched.

Can I use a different type of flour for this Vanilla Cupcake?

While all-purpose flour works best, you can use cake flour for an even lighter and more tender crumb. Avoid using bread flour, as it will make the cupcakes too dense.

What’s the best way to store these Vanilla Cupcakes?

Store the cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. The buttercream will be firmer if refrigerated.

Can I freeze these Vanilla Cupcakes?

Yes! Freeze the unfrosted cupcakes in an airtight container for up to 2 months. Thaw completely before frosting.

My Vanilla Cupcake batter is lumpy. What did I do wrong?

Don’t worry! This can happen if your butter is too cold. Make sure your butter is softened to room temperature before creaming it. A few lumps are okay, but try to get the batter as smooth as possible.

My Vanilla Cupcake testing experiences have taught me that patience is key. Don’t rush the process, and follow the steps carefully. I’ve also learned that a good quality vanilla extract is worth the investment. Community feedback about my Vanilla Cupcake recipe has been overwhelmingly positive! People love how moist and flavorful they are. You got this!

CONCLUSION:

This Vanilla Cupcake isn’t just a dessert; it’s a celebration of simple flavors done exceptionally well. It represents everything Cuba Queen stands for: bold, unapologetic deliciousness that brings joy to every bite. These homemade Vanilla Cupcakes are the best. For another delicious dessert, try these Pecan Pie Cupcakes.

My Vanilla Cupcake Power Tips:

Use buttermilk: It’s the secret to a ridiculously moist crumb.
Don’t overmix: Overmixing develops the gluten in the flour, resulting in a tough cupcake.
Cool completely: Frosting warm cupcakes is a recipe for disaster.

And now, for some Vanilla Cupcake variations I’ve created and loved:

Chocolate Chip Vanilla Cupcake: Fold mini chocolate chips into the batter for a decadent twist.
Lemon Zest Vanilla Cupcake: Add lemon zest to the batter and buttercream for a bright and refreshing flavor.
Strawberry Swirl Vanilla Cupcake: Swirl strawberry jam into the buttercream for a fruity delight.

The vanilla cupcake base can be easily swapped out for a delicious chocolate cupcake.
A drizzle of honey can go a long way in upgrading the vanilla buttercream.

The lemon zest version always gets the biggest reactions! People love the combination of sweet vanilla and tangy lemon. I’m so confident in your cooking success! I know you’re going to create Vanilla Cupcake memories that will last a lifetime.

If this recipe rocks your world, check out this Moist Vanilla Cupcake Recipe! For more bold flavor adventures, check out these moist vanilla cupcakes and the Vanilla Cupcakes (that actually stay moist).

Make this moist Vanilla Cupcake your signature dish! Share your results with me – I can’t wait to see your creations! Now go forth and bake some magic! You’ve got this! 🔥✨

Vanilla Cupcake

Print Recipe

These classic vanilla cupcakes are moist, fluffy, and bursting with vanilla flavor. Perfect for any occasion, they’re easy to make and even easier to enjoy!

Author: Quinn
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 cupcakes
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk

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Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream together butter and sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Fill cupcake liners about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely. Frost as desired.

Notes

For an extra touch of flavor, try adding a pinch of almond extract to the batter.