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Moist and Fluffy Vanilla Cupcakes
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Moist and Fluffy Vanilla Cupcakes

These moist and fluffy vanilla cupcakes have a tender crumb, rich vanilla flavor, and a soft, bakery-style texture. Using a reverse creaming method and a two-step baking process, these cupcakes rise beautifully every time. Buttermilk, cake flour, and vanilla bean paste come together to make the ultimate treat—perfect for birthdays, parties, or anytime you crave a classic vanilla dessert.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: bakery style cupcakes, buttermilk cupcakes, fluffy cupcakes, moist vanilla cupcakes, vanilla bean cupcakes,
Servings: 24 cupcakes
Calories: 194kcal

Ingredients

  • 2 cups cake flour
  • 1¾ cups granulated sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ¾ cup salted butter softened (or unsalted)
  • 4 large eggs + 1 egg yolk room temperature
  • 1½ tablespoons vanilla bean paste or vanilla extract
  • ⅔ cup buttermilk room temperature
  • 6 tablespoons vegetable oil

Instructions

  • Preheat oven to 375°F (190°C). Line two 12-cup muffin pans with cupcake liners or grease and flour them.
  • In a large mixing bowl or stand mixer, whisk together cake flour, sugar, baking soda, baking powder, and salt.
  • Add the softened butter and mix on medium speed until the mixture resembles fine crumbs.
  • In a separate bowl, whisk together buttermilk, oil, eggs, egg yolk, and vanilla bean paste until well blended.
  • Gradually pour half of the wet mixture into the dry ingredients and beat on medium speed for 1–2 minutes until the batter is light and smooth.
  • Add the remaining wet ingredients and mix until just combined, scraping down the sides of the bowl as needed.
  • Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
  • Bake at 375°F (190°C) for 5 minutes, then reduce oven temperature to 350°F (175°C) and bake for another 10–12 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool cupcakes in the pan for 1–2 minutes, then transfer to a wire rack to cool completely before frosting.

Notes

Use room temperature ingredients for smoother mixing and a fluffier cupcake texture.
Vanilla bean paste delivers bold flavor but can be replaced with high-quality vanilla extract.
Starting at a higher temperature encourages domed tops, while reducing the heat prevents overbaking.