Soft Vanilla Cupcake Base
This soft vanilla cupcake base is simple, delicious, and versatile – the perfect starting point for so many cupcake creations. I use this recipe all the time when I need a soft, flavorful base that’s easy to customize and consistently delicious.
This recipe comes together with just a handful of pantry staples, and the result is a light, fluffy cupcake with rich vanilla flavor. I’ve tested a lot of vanilla cupcakes over the years, and this one is my forever favorite – reliable, adaptable, and always a hit.
Ingredient notes & substitutions
Here’s what you’ll need to make this soft vanilla cupcake base.
See the recipe card at the end of this post for the full ingredient list & quantities.
- Cake flour gives these cupcakes an extra soft, tender crumb and a super fluffy texture.
- Baking soda & baking powder help the cupcakes rise for a light and airy result.
- Salt enhances flavor and balances the sweetness – don’t skip it!
- Milk powder adds richness and moisture without altering the liquid ratio. It’s a small addition that makes a big difference in flavor and texture.
- Good-quality vanilla extract or vanilla bean paste is key to getting that true vanilla flavor. Splurge on the good stuff here!
- Milk & sour cream provide moisture and help create a smooth, pourable batter. You can also use yogurt in place of sour cream if that’s what you have on hand.
Step by step instructions
See the recipe card at the end of this post for the full recipe instructions.
STEP 1: Combine dry ingredients. Whisk together the cake flour, baking soda, baking powder, salt, and milk powder. Set aside.
STEP 2: Mix wet ingredients. Beat the butter, oil, and sugar together until combined.
STEP 3: Add the eggs & vanilla and mix well.
STEP 4: Add the dry ingredients and beat until almost combined.
STEP 5: Add the sour cream and mix until almost combined.
STEP 6: Then add the milk and beat until a smooth batter forms.
STEP 7: Bake! Fill a cupcake tin with liners & spoon the batter about half way. Bake for 13-15 minutes at 350F or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Recipe FAQ
Yes. These cupcakes stay soft and moist for about 3 days when stored in an airtight container at room temperature. You can bake them a day or two in advance and frost them the day of serving. If you need to make them even earlier, they also freeze well (see below!).
Absolutely. This cupcake base is sturdy enough to hold fruit, sprinkles, or even a spoonful of jam or ganache in the center. Just be sure to adjust baking time slightly if you’re adding anything with extra moisture.
Yes! Once cooled, unfrosted cupcakes can be frozen for up to 2 months. Wrap them tightly in plastic wrap and store in a freezer-safe container. Thaw at room temperature before frosting.
Over-baking is the most common culprit, but measuring flour incorrectly can also lead to dry cupcakes. I always recommend using a kitchen scale – it’s the most accurate way to ensure soft, tender results. If you’re not using a scale, be sure to spoon and level your flour (never scoop!).
Baking in grams
I rely on gram measurements when testing recipes because they offer the highest level of accuracy (and less cleanup!). Unlike volume measurements, which can vary, grams provide a reliable and consistent standard. I carefully test all of my recipes using this kitchen scale, therefore I cannot guarantee the outcome when using volume measurements. However, volume measurements are available in the recipe card.
Have you tried this recipe?
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Soft Vanilla Cupcake Base
Ingredients
- 192 grams (1 1/2 cups) cake flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 tablespoon milk powder
- 57 grams (¼ cup) unsalted butter, room temperature
- 50 grams (¼ cup) vegetable oil
- 150 grams (¾ cup) granulated sugar
- 2 eggs, room temperature
- 1 tablespoon vanilla bean paste or vanilla extract
- 80 grams (1/3 cup) whole milk, room temperature
- 120 grams (½ cup) sour cream or yogurt, room temperature
Instructions
- Preheat oven to 350F and fill a cupcake tin with liners. Set aside.
- Whisk together the cake flour, baking soda, baking powder, salt, and milk powder. Set aside.192 grams cake flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon fine sea salt, 1 tablespoon milk powder
- Separately, beat together the unsalted butter, oil, and sugar until combined & fluffy.57 grams unsalted butter, 50 grams vegetable oil, 150 grams granulated sugar
- Add the eggs & vanilla and mix well, then add the dry ingredients and beat until almost combined.2 eggs, 1 tablespoon vanilla bean paste or vanilla extract
- Once almost mixed in, add the sour cream and mix until almost combined. Then, stream in the milk & beat until a smooth batter forms.80 grams whole milk, 120 grams sour cream or yogurt
- Fill each cupcake liner about half way. Bake for 13-15 minutes until risen and fluffy – a toothpick inserted into the center should come out clean or with a few moist crumbs.
