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Moist and Fluffy Vanilla Cupcakes with Classic Buttercream Frosting

Close-up of a moist vanilla cupcake topped with a swirl of creamy vanilla frosting, with more vanilla cupcakes blurred in the background.
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A straightforward recipe for making soft, moist vanilla cupcakes from scratch, topped with a simple, rich vanilla buttercream frosting.

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
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1 cup powdered sugar, sifted (for frosting)
  • 1/4 cup unsalted butter, softened (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1-2 tablespoons milk or 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 medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry mixture, mixing only until just combined. 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 1/4 cup softened butter until creamy. Gradually add the sifted powdered sugar, mixing on low speed.
  10. Add 1 teaspoon of vanilla extract and 1 tablespoon of milk or cream. Beat on medium-high speed until light and fluffy. Add the second tablespoon of milk if the frosting is too stiff.
  11. Once the cupcakes are completely cool, pipe or spread the frosting onto each cupcake.

Notes

  • For the softest texture, use room temperature eggs and milk.
  • Sifting the powdered sugar prevents lumps in your buttercream.
  • You can make the cupcakes one day ahead and store them covered at room temperature. Frost them just before serving.

Nutrition

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