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Soft Vanilla Cupcake Recipe

By Kukies Cakes · Published 23 October 2026

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These are soft, level vanilla cupcakes with a fine crumb and a gentle vanilla flavour, ideal for frosting with buttercream. They use the same creaming method as our vanilla cake, scaled for a batch of 12.

Fill the cases about two-thirds full. That is what gives you a nicely domed top that is easy to frost rather than a cupcake that spills over.

Soft Vanilla Cupcake Recipe

  • Prep20 min
  • Bake20 min
  • Cool30 min
  • Total1 hr 10 min
  • Makes12 standard cupcakes

Tin:A 12-hole muffin tin lined with paper cases.
Oven:175 °C conventional (top and bottom heat), or 160 °C fan-assisted. Rack in the middle of the oven.

Ingredients

Equipment

  • 12-hole muffin tin and paper cases
  • Electric mixer (or a strong arm and a wooden spoon)
  • Mixing bowls, sieve and spatula
  • Ice-cream scoop or two spoons for filling the cases
  • Wire cooling rack

Method

  1. Heat the oven to 175 °C (160 °C fan). Line a 12-hole muffin tin with paper cases.
  2. Sift the flour, baking powder and salt into a bowl and set aside.
  3. Beat the butter and sugar together for 4 to 5 minutes, until pale and fluffy.
  4. Add the eggs one at a time, beating well after each, then beat in the vanilla.
  5. Add the flour mixture in three batches and the milk in two, starting and ending with flour. Mix on low speed until just combined.
  6. Divide the batter between the cases, filling each about two-thirds full. A scoop helps keep them even.
  7. Bake for 18 to 22 minutes, until the tops spring back lightly and a skewer in the centre comes out clean.
  8. Cool in the tin for 5 minutes, then move the cupcakes to a wire rack and cool completely, about 30 minutes, before frosting.

Storage

Once cool, unfrosted cupcakes keep in an airtight container at room temperature for up to 2 days, or can be frozen for up to 2 months. Frosted with buttercream, they keep best in a cool place; refrigerate them if your kitchen is warm or they are topped or filled with cream, custard or cream cheese. Let chilled cupcakes come back toward room temperature before serving.

What makes these cupcakes soft

The soft crumb comes from well-creamed butter and sugar, room-temperature eggs and milk, and gentle mixing once the flour goes in. A short, even bake keeps them tender.

Tips for a better result

  • Don’t overfill the cases. Two-thirds full gives you a dome you can frost. Overfilled cases spread and bake unevenly.
  • Fill evenly. An ice-cream scoop gives each cupcake a similar amount of batter so they all finish baking at the same time.
  • Cream thoroughly. Four to five minutes of beating is what lightens the batter.
  • Keep the oven door closed for the first 15 minutes.
  • Let them cool fully before frosting. Warm cupcakes will melt buttercream.

Common problems

Problem Likely cause What to try next time
Flat, dense cupcakes Under-creamed butter, cold ingredients, expired baking powder Cream longer, use room-temperature ingredients, check the date on the baking powder
Sunken centres Door opened early, underbaked, too much raising agent See why cakes sink in the middle
Peaked or cracked tops Oven too hot, batter overmixed Check the temperature with an oven thermometer; mix flour in until just combined
Dry cupcakes Overbaked Check at 18 minutes
Cases peeling away Condensation as the cupcakes cool in the tin Move them to a rack after 5 minutes

Every oven and tin behaves a little differently, so treat times as a guide.

Frosting your cupcakes

Top them with classic buttercream frosting. One batch of that recipe is a generous amount for 12 cupcakes with a swirl; for a plainer spread, you will have some left over.

Transporting cupcakes

If you are taking cupcakes to a party, see how to transport a decorated cake safely for tips on keeping frosting intact. Prefer a layer cake? Try the moist vanilla cake.

Published by Kukies Cakes. Ovens, tins and ingredients vary, so treat baking times as a guide and use the doneness checks in the method. We're still adding our own kitchen notes and photos to this recipe.

Frequently asked questions

Why did my cupcakes sink?

Common causes are opening the oven door too early, underbaking, or too much raising agent. See our guide to why cakes sink in the middle.

Why are my cupcakes dry?

Usually they were baked a little too long, or the oven runs hot. Check at 18 minutes.

Can I use this batter for a cake?

This batter is sized for 12 cupcakes. For a layer cake, use our moist vanilla cake recipe instead, which is written for two 20 cm tins.

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