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The Ultimate Soft & Fluffy Vanilla Cupcakes: Easy Homemade Recipe for Perfect Results

Close-up of a fluffy vanilla cupcakes with white frosting, showing a bite taken out to reveal the moist interior.
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Follow this simple recipe to make moist, fluffy vanilla cupcakes from scratch, topped with creamy vanilla buttercream frosting. This recipe yields perfect results for any celebration.

Ingredients

Scale
  • 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
  • 1 teaspoon pure vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon pure vanilla extract (for frosting)
  • 2 tablespoons heavy cream or milk (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a standard 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, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Add the eggs one at a time, beating well after each addition. Mix in 1 teaspoon of vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix only until just combined; do not overmix.
  6. Spoon the batter evenly into the prepared cupcake 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 1/2 cup softened butter until smooth. Gradually add the sifted powdered sugar, beating until combined.
  10. Add 1 teaspoon of vanilla extract and 2 tablespoons of heavy cream. Beat on high speed until the frosting is light and fluffy, about 3 to 5 minutes. Add more cream, one teaspoon at a time, if the frosting is too stiff.
  11. Once the cupcakes are completely cool, pipe or spread the vanilla buttercream frosting onto each cupcake.

Notes

  • For the moistest cupcakes, use room temperature eggs and milk.
  • Do not overmix the batter after adding the flour; this develops gluten and makes the cupcakes tough.
  • To achieve bakery-style height, use a large ice cream scoop to portion the batter.

Nutrition

Find it online: https://tastytribune.com/perfect-vanilla-cupcakes-easy-moist-recipe/