Print

Perfectly Moist & Fluffy Classic Vanilla Cupcakes with Simple Vanilla Buttercream

Close-up of a vanilla cupcake cut in half showing its moist crumb, topped with white vanilla frosting.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow this recipe to make moist, fluffy, and tender vanilla cupcakes from scratch, topped with a simple vanilla buttercream frosting.

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 cup powdered sugar, for frosting
  • 1/4 cup unsalted butter, softened, for frosting
  • 1 teaspoon pure 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. Mix in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Divide the batter evenly among the 12 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 1/4 cup softened butter until creamy. Gradually add the powdered sugar, mixing on low speed until combined.
  10. Add 1 teaspoon of vanilla extract and 1 tablespoon of milk or cream. Beat until smooth and fluffy. Add more liquid, 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 extra vanilla flavor, use vanilla bean paste instead of extract in the cupcake batter.
  • Do not overmix the batter after adding the flour; this develops gluten and results in tough cupcakes.
  • Room temperature ingredients (eggs, butter, milk) combine more easily for a smoother batter.

Nutrition

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