These homemade vanilla cupcakes are soft, moist, fluffy, and easy to make. The batter comes together quickly, and the cupcakes are finished with a thick swirl of vanilla buttercream plus your favorite toppings.
Ingredients
For the cupcakes
- 2 large eggs
- 1/2 cup milk — 120 ml
- 1/4 cup unsalted butter, melted — 60 g
- 1/3 cup granulated sugar — about 65 g
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour — about 125 g
- 1 teaspoon baking powder
- 1/4 teaspoon salt
This recipe makes about 10–12 cupcakes, depending on the size of your liners.
For the vanilla buttercream
- 1/2 cup unsalted butter, softened — 115 g
- 1 1/2 cups powdered sugar — about 180 g
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or heavy cream
- Small pinch of salt
Optional toppings
- Rainbow sprinkles
- Chocolate crumbs
- Melted chocolate
- Chopped strawberries
- Crushed nuts
- Mini chocolate chips
How to Make the Cupcakes
1. Preheat the oven
Preheat your oven to 350°F / 175°C.
Place 10–12 paper cupcake liners into a muffin tray.
2. Make the cupcake batter
Add the ingredients to a blender in this order:
Eggs → milk → melted butter → sugar → vanilla → flour → baking powder → salt.
Blend briefly until the batter becomes smooth, pale yellow, and creamy.
Do not blend for too long after adding the flour. Overmixing can make cupcakes dense instead of fluffy.
The batter should be smooth and pourable, but not watery.
3. Fill the cupcake liners
Pour the batter into the cupcake liners, filling each one only about 2/3 full.
Leave enough room for the cupcakes to rise while baking.
Try to divide the batter evenly so all cupcakes bake at the same rate.
4. Bake
Bake at 350°F / 175°C for 18–20 minutes.
The cupcakes are ready when:
- The tops are lightly golden
- They spring back gently when touched
- A toothpick inserted into the center comes out clean or with a few soft crumbs
Remove the tray from the oven and let the cupcakes cool in the pan for about 5–10 minutes.
Then transfer them to a cooling rack.
Important: Let them cool completely before adding buttercream, otherwise the frosting may melt.
🤍 How to Make Vanilla Buttercream
Place the softened butter in a mixing bowl.
Beat it for about 2–3 minutes until pale and fluffy.
Gradually add the powdered sugar while mixing.
Add the vanilla, a pinch of salt, and 1 tablespoon milk or heavy cream.
Beat again until the buttercream becomes light, smooth, and fluffy.
If it feels too thick, add another teaspoon of milk at a time. If it is too soft, add a little more powdered sugar.
Decorate the Cupcakes
Transfer the buttercream into a piping bag fitted with a large star or round piping tip.
Pipe the frosting around the outside edge of each cupcake, then continue inward and upward to create a tall, thick swirl.
Decorate each cupcake differently for a colorful bakery-style finish:
- Sprinkles on one
- Chocolate crumbs on another
- Strawberry pieces on another
- Chocolate drizzle on another
- Crushed nuts or mini chocolate chips on the rest
Tips for Soft, Fluffy Cupcakes
Use eggs and milk at room temperature if possible. Let melted butter cool slightly before adding it so it does not cook the eggs.
Measure the flour carefully. Too much flour is one of the most common reasons homemade cupcakes turn dry.
Also avoid overbaking. Start checking around the 18-minute mark.
Storage
Unfrosted cupcakes can be kept in an airtight container at room temperature for about 2 days.
Once frosted with buttercream, keep them covered in a cool place or refrigerate them for up to 3 days. For the best texture, let refrigerated cupcakes sit at room temperature for about 15–20 minutes before eating.
Quick Recipe
2 eggs + 1/2 cup milk + 1/4 cup melted butter + 1/3 cup sugar + 1 tsp vanilla + 1 cup flour + 1 tsp baking powder → blend → fill liners 2/3 full → bake at 350°F for 18–20 minutes → cool → pipe vanilla buttercream → decorate.
🧁 Soft, fluffy, creamy, and perfect for parties or an easy homemade dessert.
