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Moist and Fluffy Vanilla Cupcakes
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Moist and Fluffy Vanilla Cupcakes

These moist and fluffy vanilla cupcakes are bakery-style treats with a soft, tender crumb and rich vanilla flavor. The combination of cake flour, buttermilk, and vanilla bean paste gives them a luxurious texture and depth. Using a reverse creaming method and a two-step baking process helps ensure perfectly domed, evenly baked cupcakes every time—ideal for birthdays, parties, or any time you're craving something sweet and classic.
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 use unsalted if preferred)
  • 4 large eggs + 1 egg yolk room temperature
  • 1½ tablespoons vanilla bean paste or high-quality vanilla extract
  • ⅔ cup buttermilk room temperature
  • 6 tablespoons vegetable oil

Instructions

  • Preheat oven to 375°F (190°C). Line two 12-cup cupcake pans with liners or lightly grease and flour them.
  • In a large mixing bowl or stand mixer, whisk together the cake flour, sugar, baking soda, baking powder, and salt.
  • Add the softened butter to the dry mixture and mix on medium speed until it resembles fine crumbs.
  • In a separate bowl, whisk together the buttermilk, oil, eggs, egg yolk, and vanilla bean paste until smooth.
  • Gradually add half of the wet mixture to the dry ingredients. Beat on medium speed for 1–2 minutes, or until the batter is light and smooth.
  • Add the remaining wet mixture and mix until fully combined, scraping down the bowl as needed.
  • Divide the batter evenly between the cupcake liners, filling each about ⅔ full.
  • Bake at 375°F for 5 minutes. Without opening the oven, reduce the heat to 350°F (175°C) and continue baking for 10–12 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cupcakes cool in the pans for 1–2 minutes, then transfer them to a wire rack to cool completely before frosting.

Notes

Use room temperature ingredients to help everything blend smoothly and create a fluffier texture.
Vanilla bean paste offers bold flavor, but a quality vanilla extract works as a substitute.
Starting at a higher temperature creates a nice domed top, while lowering the heat ensures even baking without overcooking.