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

Close-up of a moist vanilla cupcake with a tall swirl of creamy white vanilla frosting, sitting on a small plate.
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You can bake bakery style vanilla cupcakes right in your own kitchen! This easy homemade recipe delivers incredibly moist and fluffy vanilla cupcakes, perfect for birthdays or any celebration. We show you how to achieve that perfect texture every time.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup whole milk, room temperature
  • 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 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 medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes. This step helps create that light and airy cupcake texture.
  4. Add the eggs one at a time, beating well after each addition. Mix in the 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 ingredients (add 1/3 of the flour mixture, then 1/2 of the milk, repeat, ending with the last 1/3 of the flour mixture). Mix only until just combined; do not overmix.
  6. Divide the batter evenly among the 12 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. While the cupcakes cool, prepare the frosting: In a large bowl, beat the 1 cup of softened butter until smooth.
  10. Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition.
  11. Add the 1 teaspoon of vanilla extract and 2 tablespoons of heavy cream. Beat on medium-high speed for 3-4 minutes until the frosting is light and creamy. Add the remaining tablespoon of cream if the frosting seems too stiff.
  12. Once the cupcakes are completely cool, pipe or spread the creamy vanilla buttercream onto each cupcake.

Notes

  • For the best results and the softest crumb, make sure your butter, eggs, and milk are truly at room temperature.
  • Do not overmix the batter once you add the flour. Overmixing develops gluten, which results in tough cupcakes instead of light and fluffy ones.
  • If you want a stronger vanilla flavor, substitute the 1 teaspoon of vanilla extract with 1/2 teaspoon of vanilla bean paste.

Nutrition

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