How do I keep vanilla cupcakes from drying out?

The key lies in both technique and storage. Whip your eggs properly for volume, don’t overmix the batter, and use full-fat ingredients. Once baked, store them in an airtight container right after cooling to lock in moisture.

What’s the secret to a fluffy cupcake texture?

It’s all about aeration . Whipping the eggs and sugar until tripled in volume creates a sponge-like texture. Combine that with hot milk tempering and minimal folding to preserve those air pockets.

Can I make these cupcakes gluten-free?

While the recipe is optimized for all-purpose flour, you can substitute with a 1:1 gluten-free baking mix that includes xanthan gum. Just know that the texture might be slightly denser, and you may lose some of that signature bounce.

Why do my cupcakes sink in the middle?

This usually happens due to overfilling or underbaking. Fill cupcake liners only two-thirds full and avoid opening the oven door early. Also, don’t leave the batter sitting too long—get them into the oven quickly to preserve the rise.

Vanilla Cupcakes – The Best Moist & Fluffy Recipe 2025

Vanilla Cupcakes

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These bakery-style vanilla cupcakes are moist, fluffy, and stay fresh for up to 4 days. Made with simple pantry ingredients and a unique Japanese-inspired technique, they deliver a tender crumb and elegant flavor perfect for any occasion.

Author: Anthony Thompson
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Yield: 12 cupcakes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 cup plain / all-purpose flour
1 1/4 tsp baking powder
1/8 tsp salt
2 large eggs, at room temperature
3/4 cup caster / superfine sugar
1/4 cup unsalted butter (60g), cut into cubes
1/2 cup full-fat milk
2 tsp vanilla extract
1 1/2 tsp vegetable or canola oil

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Instructions

Preheat oven to 350°F (180°C) and line a muffin tin with cupcake liners.
Whisk together flour, baking powder, and salt in a bowl and set aside.
In a heatproof jug, heat milk and butter in the microwave until the butter melts. Set aside but keep warm.
In a separate bowl, beat eggs on high speed for 30 seconds. Gradually add sugar while beating for another 30 seconds.
Continue beating eggs and sugar on high for 6 more minutes until the mixture is thick, pale, and tripled in volume.
Add the dry ingredients in three additions, mixing on low speed for 5 seconds between each addition.
In the empty flour bowl, mix 3/4 cup of the egg mixture into the hot milk-butter-oil-vanilla mixture. Whisk until smooth and foamy.
With the mixer on low, slowly pour the milk mixture into the remaining egg mixture over 15 seconds. Scrape down the bowl and mix for 10 seconds until smooth.
Fill cupcake liners two-thirds full using an ice cream scoop.
Bake for 22 minutes until golden and a toothpick comes out clean. Let rest 2 minutes, then transfer to a wire rack to cool completely before frosting.

Notes

Do not overmix after whipping the eggs—minimal mixing maintains fluffiness.
Ensure eggs are at room temperature for better aeration.
Use full-fat milk for maximum tenderness and flavor.
Do not overfill cupcake liners—fill only two-thirds to three-quarters full.
Store cooled cupcakes in an airtight container to prevent drying out.
Freeze unfrosted cupcakes in airtight bags for up to 3 months.

Find it online: https://www.foodienarium.com/vanilla-cupcakes-recipe/