Name: Moist Vanilla Cupcakes Recipe
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Cuisine: American
Ingredients: 1 cup plain / all purpose flour; 1 1/4 tsp baking powder; 1/8 tsp salt; 2 large eggs (50 - 55g / 2 oz each), at room temperature; 3/4 cup caster / superfine sugar; 60g / 1/4 cup unsalted butter, cut into 1.5cm / 1/2” cubes; 1/2 cup full fat milk; 2 tsp vanilla extract; 1 1/2 tsp vegetable or canola oil

There's something truly comforting about a classic vanilla cupcake done right — tender, soft, and wonderfully moist. This Moist Vanilla Cupcakes Recipe is one of my favorites because not only does it satisfy that craving perfectly, but it also stays fresh and delightful for days, making it ideal for sharing (or sneaking bites later!).

A vanilla cupcake with a light golden brown base sits on a white marbled surface, with its white cupcake liner peeled halfway down to show the soft texture. On top, there is a large swirl of creamy white frosting with soft, smooth waves forming layers in a tall, pointed shape. A fresh red raspberry crowns the frosting at the highest point. Around the cupcake, there are several loose raspberries, also bright red and textured with small seeds. In the background, two more cupcakes with the same frosting and raspberry decoration are slightly out of focus, enhancing the depth of the image. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Moist Vanilla Cupcakes Recipe
Top Tip
How to Serve Moist Vanilla Cupcakes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Moist Vanilla Cupcakes Recipe

Why You'll Love This Recipe

I can't tell you how many vanilla cupcake recipes I've tried over the years — some dry, some dense, some overly sweet. This Moist Vanilla Cupcakes Recipe is different because the crumb is plush and velvety, just like you'd expect from a small bakery but it’s super easy to make right at home.

Long-lasting Moisture: These cupcakes stay soft and moist for up to 4 days, which is a game changer for busy folks or celebrations.
Simple Ingredients: You probably already have everything in the kitchen, and it all works harmoniously for great flavor and texture.
Perfect Texture: The crumb is plush and bakery-style — not your average crumbly cupcake.
Easy to Customize: You can easily add your favorite frostings or mix-ins without losing the classic vanilla base’s charm.

Ingredients & Why They Work

The magic behind these cupcakes lies in the balance and quality of ingredients. Each item plays a role in creating that unforgettable moistness and rich vanilla flavor, so here’s what you should know before you get baking.

Flat lay of a small mound of plain all-purpose flour on a white ceramic plate, a small heap of superfine caster sugar on another white plate, two large whole brown eggs with clean shells resting side by side, several small cubes of unsalted butter arranged neatly on a white plate, a small white ceramic bowl filled with fresh full-fat milk, another small white bowl containing clear golden vegetable oil, a tiny white bowl holding rich amber vanilla extract, a small white plate with a scattering of light beige baking powder, and a pinch of fine salt crystals displayed on a white plate, all ingredients arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Plain / All-Purpose Flour: Using regular plain flour gives you the perfect structure while keeping the cupcakes tender — no need for cake flour here.
Baking Powder: This is your rising agent, and it’s crucial to use baking powder, not baking soda, for the right fluffiness.
Salt: Enhances flavor and balances sweetness, making the vanilla really pop.
Large Eggs: Adds richness and moisture; remember to use them at room temperature to mix better.
Superfine Sugar: I prefer caster sugar because it dissolves quickly, giving the cupcakes a fine crumb, but granulated sugar works in a pinch.
Unsalted Butter: Cut into small cubes, it blends smoothly into the batter for richness without greasiness.
Full-Fat Milk: Provides moisture and helps create that fluffy texture.
Vanilla Extract: The star flavor — quality matters here, so use the best you can find.
Vegetable or Canola Oil: A little oil keeps the cupcakes tender and moist longer than butter alone.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

Honestly, I love this recipe as is, but sometimes I like to mix things up a bit depending on the occasion or what I have on hand. You’ll find that it’s a versatile base that adapts well to different flavors or dietary tweaks.

Variation: Once, I added a tablespoon of lemon zest to the batter for a bright twist — totally refreshing and just as moist!
Dairy-Free Option: Swap the milk for almond milk and use a plant-based butter to make these cupcakes vegan-friendly without sacrificing texture.
Chocolate Lovers: You can fold in mini chocolate chips or add cocoa powder for a chocolate vanilla combo.

Step-by-Step: How I Make Moist Vanilla Cupcakes Recipe

The image shows a close-up of a vanilla cupcake with two clear layers: the bottom layer is a soft, light golden cake with a slightly fluffy texture, and the top layer is a thick, creamy white frosting piped in swirls and decorated with small colorful round sprinkles in red, green, blue, and pink. The cupcake is partially unwrapped from a white paper liner, placed on a white marbled surface, and a silver fork is visible in the foreground. In the background, there are more similar cupcakes blurred out. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Gather Your Ingredients

Start by preheating your oven to 180°C (350°F) and lining a cupcake pan with paper liners. Then, measure out all your ingredients carefully—this helps the batter come together smoothly. I always like to have my eggs at room temperature because it really helps the mix emulsify better.

Step 2: Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, and salt. This ensures even distribution so every cupcake rises perfectly. I’ve learned from experience that missing this step can cause uneven texture.

Step 3: Cream Butter and Sugar

Using a handheld mixer really works best here—not too fast, just enough to cream the butter cubes with sugar until it’s light and fluffy. This process traps air, which helps in creating that plush crumb texture I love.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then, stir in the vanilla extract. This step is where the batter starts smelling like a dream!

Step 5: Alternate Adding Milk and Flour

Add the milk and flour mixture in three additions, starting and ending with the flour. Mix gently after each addition without overworking the batter or you might end up with dense cupcakes.

Step 6: Fold in the Oil and Bake

Finally, fold in the vegetable oil lightly—it helps lock in moisture. Spoon the batter evenly into the cupcake liners, filling about ⅔ full. Bake for 20-22 minutes or until a toothpick comes out clean. Let them cool completely before frosting.

Top Tip

Having made these cupcakes dozens of times, I’ve discovered a few key tricks to get the best moist texture and flavor every time.

Room Temperature Ingredients: I can’t stress this enough—eggs and milk at room temp combine more easily and create a smoother batter.
Don’t Overmix: Once you add the flour, mix just until incorporated to avoid tough cupcakes.
Use Fresh Baking Powder: Old baking powder can lose its strength and flatten your cupcakes, so check the expiration.
Let Cupcakes Cool Completely: This prevents your frosting from melting and keeps the texture spot on.

How to Serve Moist Vanilla Cupcakes Recipe

moist vanilla cupcakes - Serving Suggestion

Garnishes

I usually top these cupcakes with a classic buttercream frosting—simple, silky, and sweet without overpowering the vanilla. Sometimes, I sprinkle a little flaky sea salt on top or fresh berries for a pretty finish and a bit of contrast. The garnishes keep it casual yet elegant.

Side Dishes

When serving these cupcakes at a gathering, I find they pair beautifully with afternoon tea, a light fruit salad, or even a scoop of vanilla bean ice cream. The natural sweetness of the cupcakes balances well with something fresh or creamy.

Creative Ways to Present

For birthdays or special events, I’ve arranged these cupcakes on tiered stands and decorated them with edible flowers or colorful sprinkles. You could also pipe frosting in fun shapes or colors to match the party theme — it always impresses guests and makes those photos pop!

Make Ahead and Storage

Storing Leftovers

I store leftover cupcakes in an airtight container at room temperature, and I’m always amazed at how they stay moist and fresh for up to four days. No need to refrigerate unless you’re in a hot climate; that tends to dry them out.

Freezing

If you want to save cupcakes longer, freeze them without frosting in a sealed container. When you’re ready to enjoy, thaw at room temperature and add frosting fresh. I’ve frozen these many times with excellent results.

Reheating

To refresh your cupcakes, I gently warm them in the microwave for 10 seconds or so — it brings back that freshly baked softness without drying. Just be careful not to overheat and melt any frosting you might have added.

Frequently Asked Questions:

Can I use cake flour instead of plain flour?

You can use cake flour, but I find plain flour creates a better texture in these cupcakes—more plush and velvety. Cake flour tends to make them too soft and crumbly.

Why is baking powder used instead of baking soda?

Baking powder contains both an acid and base so it works perfectly for this recipe’s balance. Baking soda requires an acidic ingredient to activate, which this recipe doesn’t include. Using baking soda could result in off-tastes or flat cupcakes.

How do I keep my cupcakes moist for several days?

The combination of oil and butter in this recipe really locks in moisture. Also, storing cupcakes in an airtight container at room temperature prevents them from drying out. Avoid refrigeration unless absolutely necessary.

Can I make this recipe vegan?

Yes! Replace the eggs with flax eggs or commercial egg replacer, use plant-based butter, and swap milk for almond, soy, or oat milk. Just keep in mind the texture may shift slightly but they’ll still be delicious.

Final Thoughts

Making these Moist Vanilla Cupcakes Recipe always feels like a little celebration in my kitchen. They’ve become my go-to for birthdays, weekend treats, and anytime I want something reliably delicious and fuss-free. I’m confident once you try them, they’ll be your favorites too—so grab your bowl, and let’s bake some happiness together!