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The Ultimate Moist and Fluffy Classic Vanilla Cupcakes

Close-up of a moist vanilla cupcake topped with a generous swirl of white vanilla buttercream frosting.
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You can bake bakery-style vanilla cupcakes right in your home kitchen. This recipe delivers incredibly soft, moist crumbs and a light texture, paired with a simple, creamy vanilla buttercream frosting. It is easy to follow for any beginner baker.

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 unsalted butter, softened to room temperature
  • 2 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 2 teaspoons pure vanilla extract
  • 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 standard 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 and the milk to the dry ingredients. Beat with an electric mixer on medium speed for about two minutes until the batter is smooth and well combined. 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 once the eggs are incorporated.
  5. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  6. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  7. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. To make the frosting, beat the 1/2 cup softened butter until creamy. 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. Add the heavy cream or milk, one tablespoon at a time, until you reach your desired smooth, spreadable consistency for your perfect vanilla cupcake texture.
  10. Once the cupcakes are completely cool, frost them generously.

Notes

  • For the moistest results, make sure your butter, eggs, and milk are all at true room temperature before you begin mixing.
  • Sifting the powdered sugar for the frosting prevents lumps and helps you achieve a silky smooth finish.
  • If you are baking at high altitude, you may need to slightly reduce the sugar and increase the liquid content for best results.

Nutrition

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