Homemade Cupcake Recipe (Soft, Fluffy & Delicious)

Cupcakes are a timeless treat—moist little cakes topped with creamy frosting. This homemade cupcake recipe is easy to follow and perfect for birthdays, tea parties, or just a sweet snack at home.

Ingredients (Makes 12 cupcakes)

For the Cupcakes:

• 1 ½ cups (190g) all-purpose flour

• 1 ½ tsp baking powder

• ¼ tsp salt

• ½ cup (115g) unsalted butter, softened

• 1 cup (200g) granulated sugar

• 2 large eggs, room temperature

• 2 tsp vanilla extract

• ½ cup (120ml) milk (room temperature)

For the Frosting (Classic Buttercream):

• ½ cup (115g) unsalted butter, softened

• 1 ½ cups (190g) powdered sugar

• 2 tbsp milk or heavy cream

• 1 tsp vanilla extract

‍ Instructions

Step 1: Prepare the Batter

1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners.

2. In a bowl, whisk together flour, baking powder, and salt. Set aside.

3. In another bowl, beat butter and sugar until light and fluffy.

4. Add eggs one at a time, beating well. Stir in vanilla.

5. Add dry ingredients in 2 additions, alternating with milk. Mix until just combined (don’t overmix).

Step 2: Bake the Cupcakes

1. Divide batter evenly into cupcake liners (about ⅔ full).

2. Bake for 18–20 minutes, until a toothpick comes out clean.

3. Let cool completely before frosting.

Step 3: Make the Frosting

1. Beat butter until creamy.

2. Add powdered sugar gradually, mixing well.

3. Add vanilla and milk, beating until light and fluffy.

4. Spread or pipe onto cooled cupcakes.

Variations

• Chocolate Cupcakes – Replace ¼ cup flour with cocoa powder.

• Lemon Cupcakes – Add 1 tbsp lemon zest + swap vanilla with lemon extract.

• Strawberry Cupcakes – Fold in chopped strawberries before baking.

• Coffee Cupcakes – Add 1 tbsp instant coffee dissolved in 1 tbsp milk.

Serving Ideas

• Top with sprinkles, fruit, or chocolate chips.

• Serve with tea, coffee, or a cold glass of milk.

• Make mini cupcakes for parties.

Storage

• Room temperature: 2 days in an airtight container.

• Fridge: Up to 5 days.

• Freeze: Unfrosted cupcakes up to 2 months (thaw before frosting).

✨ These homemade cupcakes are fluffy, moist, and so versatile. Once you master the base recipe, you can create endless flavors and decorations!