Print

The Ultimate Moist and Fluffy Classic Vanilla Cupcakes

Close-up of a vanilla cupcakes with a bite taken out, showing the fluffy crumb and swirl of white frosting.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow this easy, from-scratch recipe to bake bakery style vanilla cupcakes that are incredibly soft, moist, and topped with creamy vanilla buttercream. This is the best vanilla cupcake recipe for any celebration.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup whole milk, room temperature
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon pure vanilla extract (for frosting)
  • 2-3 tablespoons heavy cream or milk (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes. This step helps create that light and airy texture.
  4. Add the eggs one at a time, beating well after each addition. Mix in the 2 teaspoons of vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients (add 1/3 of the flour mixture, then 1/2 of the milk, repeat, ending with flour). Mix only until just combined; do not overmix to keep your cupcakes soft.
  6. Divide the batter evenly among the 12 prepared liners, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.
  9. To make the frosting, beat the 1/2 cup softened butter until smooth. Gradually add the sifted powdered sugar, mixing on low speed until incorporated.
  10. Add 1 teaspoon of vanilla extract and 2 tablespoons of heavy cream. Beat on medium-high speed until light and fluffy. Add the remaining cream, one teaspoon at a time, until you reach your desired spreading consistency.
  11. Once the cupcakes are completely cool, frost them generously with the creamy vanilla buttercream.

Notes

  • For the best, moist vanilla cupcake texture, make sure your butter, eggs, and milk are at room temperature before you start mixing.
  • Do not overmix the batter once you add the flour; this develops gluten and results in tough cupcakes instead of light and fluffy ones.
  • If you want a stronger vanilla flavor, try using vanilla bean paste instead of extract in both the cake and the frosting.

Nutrition

Find it online: https://savoryskies.com/vanilla-cupcakes-moist-fluffy-recipe/