Are you ready for a sweet little adventure in your kitchen? These Bakery-Soft Vanilla Cupcakes come together in about 30 minutes, all in one bowl! This quick dessert is going to be a hit with your entire family. I promise, whether it’s for a birthday party, a potluck, or a simple night in, these cupcakes are versatile enough to switch up the flavors and fillings to suit whatever you have on hand. Seriously, you could even use up those odds and ends that have been taking up space in your pantry!
Ingredient Breakdown
Let’s talk about what you’ll need to whip up these amazing cupcakes. Here’s the lowdown on the ingredients:
- 1.5 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 1/2 cup Unsalted Butter, Softened
- 2 large Eggs
- 1/2 cup Whole Milk
- 2 teaspoons Vanilla Extract
- 1.5 teaspoons Baking Powder
- 1/4 teaspoon Salt
Let’s Get Cooking!
How to Make Bakery-Soft Vanilla Cupcakes
Ready to get started? Grab your apron and let’s do this!
Preheat your oven to 350°F (175°C) and line a cupcake tin with liners. I like to use colorful ones, it just makes everything feel a little more festive!
In a mixing bowl, cream together the softened butter and sugar until light and fluffy, this usually takes about 2-3 minutes. You’ll know it’s ready when it’s pale in color and airy.
Add the eggs one at a time, mixing well after each addition. You want to incorporate each egg completely before adding the next. This is essential for that airy, bakery-soft texture we’re going for!
Stir in the vanilla extract. The smell of vanilla wafting through the kitchen is simply divine. Just a little swoosh in the bowl and boom, magic!
In another bowl, whisk together the flour, baking powder, and salt. You want to make sure they’re well combined so that the baking powder can do its job evenly!
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture, and mix gently until no streaks remain, don’t overdo it, though! We’re not looking for gluten development here; we want softness (around 30 seconds should do the trick).
Fill each cupcake liner about 2/3 full with batter. I use an ice cream scoop, it’s just the perfect size, and you won’t make a mess in the process!
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden and spring back when you touch them. Just be careful not to open the oven door too soon, it can send your cupcakes sinking!
Once baked, allow to cool in the pan for about 5-10 minutes before transferring them to a wire rack to cool completely.
Personal Connection
Ah, these cupcakes… this is my go-to recipe when I need something sweet and quick! I’m a real sucker for anything that smells this good coming out of the oven. They remind me of family gatherings and birthday parties, everyone adores them! And the best part is, you can use whatever you’ve got on hand to jazz them up. Sprinkle some chocolate chips in, or toss in a swirl of jam, you really can’t go wrong!
If you loved this recipe, be sure to check out my Chocolate Coffee Cream Cupcakes, my White Chocolate Blueberry Cupcakes, or my Japanese Cotton Cheesecake Cupcakes!
Why This Recipe Works
Quick & Easy
This recipe literally comes together in about 30 minutes! There’s no complicated equipment needed, just a mixing bowl and a whisk, perfect for even the busiest of weeknight meal preps.
Customizable
One of the best parts is how creative you can get! Want to add some burst of flavor? Toss in some sprinkles, a dollop of Nutella, or even a fruit compote. You can fully make these your own.
Crowd-Pleaser
Let’s face it; who doesn’t love a classic vanilla cupcake? The whole family will adore them, whether for dessert or an afternoon snack. Plus, they make for an excellent treat to share with neighbors or friends!
Serving and Storage Tips
How to Serve These Cupcakes
You can enjoy these bakery-soft vanilla cupcakes plain, or go ahead and frost them with your favorite icing, my vanilla buttercream is a must-try! Sprinkling some edible glitter or chocolate chips on top is a fun way to dress them up for celebrations.
Storage
These beauties can be kept at room temperature in an airtight container for up to 3 days, if they last that long, that is! If you’ve got leftovers, a quick zap in the microwave for about 10 seconds will have them ready to enjoy again!
Freezer Friendly
Yes, they are freezer friendly! Just pop them in a zip-top bag, and they can stay fresh for up to 3 months. Thaw them at room temperature when you’re ready to indulge again.
Conclusion
And there you have it, folks! These Bakery-Soft Vanilla Cupcakes are not only quick and easy to whip up, but they’re also incredibly versatile and loved by all! I really can’t stress enough how perfect they are for any occasion, or even just a little mid-week treat! Enjoy whipping them up and watching the smiles appear around your table. Happy baking! Follow us on Pinterest for daily baking inspiration that brings warmth to your table!
Bakery-Soft Vanilla Cupcakes
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture, mixing gently until no streaks remain.
- Fill each cupcake liner about 2/3 full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.