Bakery Style Vanilla Cupcakes

Everyone craves that perfect, fluffy Bakery Style Vanilla Cupcakes, and this recipe delivers just that with its incredibly tender crumb and classic, sweet vanilla flavor. This recipe is your go-to guide for achieving those quintessential bakery delights right in your own kitchen, proving that professional-grade cakes are completely within reach.

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Prep Time 25

Cook Time 20

Total Time 45

Servings: 12 cupcakes

Course: Baking, Cupcakes, Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

2.5 cups All-Purpose Flour plus extra for dusting
1.75 cups Granulated Sugar
2 teaspoons Baking Powder
0.5 teaspoon Salt
1 cup Unsalted Butter 2 sticks, softened to room temperature
3 Large Eggs at room temperature
2 teaspoons Vanilla Extract pure vanilla extract is key for authentic flavor
1 cup Whole Milk at room temperature
0.5 cup Sour Cream or Plain Yogurt at room temperature (adds moisture and tenderness)

Equipment

Muffin tin
Electric mixer
Wire rack
Mixing bowls

Method

Begin by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease and flour each cup thoroughly to prevent sticking. This simple step is crucial for easy cupcake removal.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Ensure these dry ingredients are well combined to distribute the leavening agents evenly.
2.5 cups All-Purpose Flour, 1.75 cups Granulated Sugar, 2 teaspoons Baking Powder, 0.5 teaspoon Salt
Add the softened unsalted butter to the dry ingredients. Using an electric mixer (stand mixer with paddle attachment or hand mixer), beat the butter into the dry ingredients on low speed until the mixture resembles coarse crumbs. This process incorporates air and creates a tender crumb.
1 cup Unsalted Butter
In a separate medium bowl, whisk together the large eggs, pure vanilla extract, whole milk, and sour cream (or yogurt) until well combined.
3 Large Eggs, 2 teaspoons Vanilla Extract, 1 cup Whole Milk, 0.5 cup Sour Cream or Plain Yogurt
With the mixer on low speed, gradually add the wet ingredients to the dry ingredients. Mix until just combined. Be careful not to overmix at this stage, as it can develop tough gluten in the batter. Scrape down the sides of the bowl as needed.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. This allows for proper rising without overflowing.
Bake in the preheated oven for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. Keep an eye on them as oven temperatures can vary.
Once baked, let the cupcakes cool in the muffin tin for about 5-10 minutes. Then, carefully transfer them to a wire rack to cool completely before frosting. This prevents them from becoming soggy.

Notes

Store unfrosted cupcakes in an airtight container at room temperature for up to 2-3 days. Frosted cupcakes are best stored at room temperature for 1-2 days if frosting is stable, or refrigerated for longer storage.