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

Close-up of two moist vanilla cupcakes topped with swirls of white vanilla frosting on a white plate.
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You can bake bakery style vanilla cupcakes right in your kitchen. This easy homemade cupcake recipe delivers a soft, moist texture and pairs perfectly with a simple, creamy vanilla buttercream frosting. It is the best vanilla cupcake recipe for birthdays or any celebration.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 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 (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. This mixes the dry ingredients well.
  3. Add the softened butter and milk to the dry ingredients. Beat with an electric mixer on medium speed for about two minutes until the batter is smooth. Scrape down the sides of the bowl as needed.
  4. Add the eggs one at a time, beating well after each addition. Mix in the 2 teaspoons of vanilla extract. Do not overmix the batter.
  5. Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full.
  6. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  7. To make the frosting, beat the 1 cup of softened butter in a large bowl until creamy.
  8. Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition.
  9. Mix in the 1 teaspoon of vanilla extract and 2 tablespoons of heavy cream. Beat on high speed until the frosting is light and fluffy. Add the remaining tablespoon of cream if the frosting seems too stiff.
  10. Once the cupcakes are completely cool, pipe or spread the creamy vanilla buttercream onto each one.

Notes

  • For the best, most moist vanilla cupcakes, make sure your butter, eggs, and milk are at room temperature before you start mixing.
  • Sifting the powdered sugar for the frosting prevents lumps and helps you achieve that perfect, smooth texture.
  • If you want a stronger vanilla flavor, substitute half the all-purpose flour with cake flour for an even lighter crumb.

Nutrition

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