Bakery Style Cupcakes Recipe
If you’ve ever craved that perfect, tender-crumbed, sky-high treat from your favorite bakery, you’re in for a delicious adventure with these Bakery Style Cupcakes. There’s something irresistible about their vanilla aroma, plush buttery base, and swirls of luxurious buttercream—you won’t believe you made them from scratch. Whether for celebrations or the simple joy of an afternoon pick-me-up, these cupcakes will whisk you right into “just one more bite” territory.
Ingredients You’ll Need
It’s amazing how such simple, classic ingredients come together to make something truly unforgettable. Each component here plays its part, ensuring your Bakery Style Cupcakes have the signature taste, moistness, and melt-in-your-mouth crumb we all love.
- All-purpose flour: The backbone of the cupcake, providing structure while keeping them tender.
- Baking powder: Key for that beautiful bakery-style rise and airy texture.
- Salt: A tiny bit makes every other flavor shine a little brighter.
- Unsalted butter, softened: Gives the cake richness and that hint of real dairy you taste in the best cupcakes.
- Granulated sugar: Adds sweetness and helps the cupcakes stay moist.
- Large eggs, room temperature: These bind everything together and contribute air for lightness—don’t skip letting them warm up on the counter!
- Vanilla extract: Just the right amount transforms simple batter into something magical and fragrant.
- Whole milk: Adds moisture and tenderness, plus subtle richness.
- Sour cream: The secret to a soft, moist, and slightly tangy crumb that’s so bakery signature.
- For the buttercream frosting:
- Unsalted butter, softened: The creamy base for that smooth, dreamy swirl.
- Powdered sugar: Blends into the butter seamlessly and gives the frosting its airy sweetness.
- Heavy cream or milk: Just enough to create the perfect spreading or piping consistency.
- Vanilla extract: Makes the frosting luxurious and rich with real vanilla notes.
- Pinch of salt: Rounds out the sweetness and accentuates the vanilla flavor beautifully.
How to Make Bakery Style Cupcakes
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) and lining a standard muffin tin with 12 cupcake liners. Prepping ahead keeps your batter happy by allowing it to go straight into the oven when ready. This is the key first step to achieving those tall, bakery-style domes we all swoon over!
Step 2: Whisk Dry Ingredients
Grab a medium bowl and whisk together your flour, baking powder, and salt. This not only blends them evenly but also adds a touch of air for a lighter texture. It’s a tiny moment that makes a big difference for bakery style cupcakes.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and sugar together for 2–3 minutes until it’s pale and fluffy. This step is worth a little extra patience—the fluffier your butter-sugar mix, the fluffier your cupcakes will be!
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition—this prevents curdling and lets the mixture get beautifully emulsified. Then, stir in the vanilla extract for pure cupcake aroma.
Step 5: Alternate Wet and Dry Ingredients
In a small bowl, combine the milk and sour cream. Begin alternating additions of the dry mixture and milk mixture to your butter base, starting and finishing with the dry blend. Mix gently and only until everything’s just combined—the less you mix, the softer the crumb (very much bakery style cupcake territory here!).
Step 6: Fill and Bake
Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full for ample rise without overflowing. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for five minutes before transferring the cupcakes to a wire rack to completely cool. Resist the urge to frost while they’re warm—the buttercream will thank you.
Step 7: Make the Buttercream Frosting
In a clean bowl, beat the softened butter until creamy and smooth. Gradually add the powdered sugar, a little at a time, mixing on low until incorporated, then on high for 3–5 minutes until it’s exceptionally fluffy. Beat in the vanilla, cream or milk, and a pinch of salt. For that ultra-bakery look, pipe tall swirls on your cooled cupcakes, or use a spatula for a rustic finish.
How to Serve Bakery Style Cupcakes
Garnishes
Nothing says “Bakery Style Cupcakes” quite like a flourish on top. Try rainbow sprinkles, a dusting of edible glitter, or even a few fresh berries if you want to fancy things up. Classic options like chocolate curls or a drizzle of caramel can also personalize each cupcake for the occasion.
Side Dishes
Pair these cupcakes with a cold glass of milk, a steaming cup of coffee, or a light fruit salad for a delightful contrast. If you’re hosting a party, they’re stunning on a dessert platter alongside chocolate-dipped strawberries or lemon bars—think bakery display at home!
Creative Ways to Present
For extra “wow,” arrange your Bakery Style Cupcakes on a tiered cake stand or nestle them into pretty wrappers that match your event. Grouped in a box with a ribbon, they make a thoughtful (and completely irresistible) gift. Don’t forget—mini versions are always a hit for kids’ parties and brunch buffets.
Make Ahead and Storage
Storing Leftovers
Store any leftover Bakery Style Cupcakes in an airtight container at room temperature for up to two days. If your kitchen’s warm or humid, you can refrigerate them, but let them come to room temperature before serving so the buttercream is creamy and soft again.
Freezing
Both unfrosted and frosted cupcakes freeze beautifully. Wrap unfrosted cupcakes individually, or freeze frosted ones on a baking tray until firm, then transfer to a zip-top bag. Defrost at room temperature, and they’ll taste bakery-fresh for weeks.
Reheating
If your cupcakes have been refrigerated, let them sit out for 30–60 minutes before serving. For a just-baked vibe, very gently warm an unfrosted cupcake in the microwave for 8–10 seconds (be careful not to melt the buttercream if frosted!).
FAQs
Can I make these Bakery Style Cupcakes chocolate flavored?
Absolutely! Substitute 1/3 cup of the flour with cocoa powder for a rich chocolate version—the crumb remains tender and you get all that bakery flavor in every bite.
Why are my cupcakes dense instead of fluffy?
Dense cupcakes are often the result of overmixing the batter or using cold eggs and dairy. Mix gently, just until combined, and make sure your eggs and milk are at room temperature for the best, lightest texture.
Can I double the recipe for a party?
Yes, this recipe is easily doubled to serve a crowd. Use two standard muffin tins and bake in batches if needed, keeping an eye on baking time as every oven is a little different.
How do I get the classic bakery swirl on top?
Use a piping bag fitted with a large star tip, and pipe from the outside in, swirling upward with steady pressure for that signature tall, bakery style swirl.
Can I use this recipe for a cake instead of cupcakes?
You can! This batter works beautifully in an 8-inch round or square pan—just increase the baking time and check for doneness with a toothpick.
Final Thoughts
Baking these Bakery Style Cupcakes at home is pure joy—and every bite is proof that bakery magic doesn’t require a pastry degree. Gather your ingredients, invite some friends, and make a batch; your kitchen will smell incredible and your heart will be happy. Don’t forget to let me know which garnish you try first!
Print
Bakery Style Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the delightful taste of bakery-style cupcakes with this easy-to-follow recipe. These moist and fluffy vanilla cupcakes topped with creamy buttercream frosting are perfect for any occasion.
Ingredients
Cupcake Batter:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1/4 cup sour cream
Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1 1/2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a muffin tin.
- Prepare Dry Ingredients: Whisk flour, baking powder, and salt in a bowl.
- Mix Wet Ingredients: Cream butter and sugar, add eggs one at a time, then stir in vanilla. Mix sour cream and milk in another bowl.
- Combine Mixtures: Alternate adding dry ingredients and milk mixture to butter mixture, mixing until just combined.
- Bake: Divide batter into liners and bake for 18–20 minutes. Cool on a wire rack.
- Make Frosting: Beat butter, add powdered sugar gradually, then vanilla, salt, and cream. Frost cupcakes.
Notes
- For chocolate cupcakes, replace 1/3 cup flour with cocoa powder.
- Add sprinkles or edible glitter for a festive touch.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 410
- Sugar: 38g
- Sodium: 115mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 75mg
