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Ultimate Moist and Fluffy Vanilla Cupcakes with Buttercream Frosting

Close-up of a moist vanilla cupcakes with fluffy white frosting, showing the soft crumb after a bite was taken.
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A straightforward recipe for making soft, moist vanilla cupcakes from scratch, topped with a classic, creamy 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, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
  6. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  7. 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.
  8. To make the frosting, beat the softened butter until smooth. Gradually add the sifted powdered sugar, mixing on low speed until combined.
  9. 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 or cream if the frosting is too stiff.
  10. Once the cupcakes are completely cool, frost them as desired.

Notes

  • For the softest cupcakes, use room temperature eggs and milk.
  • Do not overmix the batter after adding the flour; this prevents tough cupcakes.
  • You can make the cupcakes one day ahead and store them tightly covered at room temperature. Frost just before serving.

Nutrition

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