Print

The Ultimate Moist and Fluffy Classic Vanilla Cupcakes with Creamy Vanilla Buttercream

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake bakery-style vanilla cupcakes from scratch that are incredibly moist and fluffy. This easy recipe delivers the perfect texture for your next birthday or party treat, topped with simple, creamy vanilla buttercream.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs, room temperature
  • 3/4 cup whole milk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (1 stick) 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 large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened 1/2 cup butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse sand.
  4. In a separate medium bowl, whisk together the eggs, milk, and 2 teaspoons of vanilla extract.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Increase the speed to medium and beat for 1 minute. Do not overmix.
  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.
  9. To make the frosting, beat the softened 1/2 cup butter until creamy. Gradually add the sifted powdered sugar, beating until smooth.
  10. Beat in 1 teaspoon of vanilla extract and 2 tablespoons of heavy cream. Add the remaining cream, one teaspoon at a time, until you reach a smooth, spreadable consistency for your best vanilla cupcake frosting.
  11. Once cupcakes are completely cool, frost them as desired.

Notes

  • Use room temperature ingredients for the cake batter; this helps create a smoother, more uniform crumb for light and airy cupcakes.
  • For the best vanilla flavor, use high-quality pure vanilla extract in both the cake and the frosting.
  • If you are baking at high altitude, you may need to slightly reduce the sugar and increase the liquid for perfect vanilla cupcake texture.

Nutrition

Find it online: https://afripaket.com/vanilla-cupcakes-moist-fluffy-home/