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The Ultimate Moist & Fluffy Vanilla Cupcakes with Classic Vanilla Buttercream

Close-up of one perfectly baked vanilla cupcakes topped with a generous swirl of creamy white vanilla frosting.
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You can make bakery-quality vanilla cupcakes right at home. This recipe guarantees moist, fluffy vanilla cupcakes from scratch, topped with a simple, creamy vanilla buttercream frosting. It is perfect for beginners and any celebration.

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
  • 2 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 2 teaspoons pure vanilla extract
  • For the Buttercream: 1 cup unsalted butter, softened; 3 cups powdered sugar; 1 teaspoon vanilla extract; 2-3 tablespoons heavy cream; pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 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 butter, eggs, milk, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about two minutes until the batter is smooth and well combined. Do not overmix.
  4. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  5. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  7. While the cupcakes cool, prepare the frosting: Beat the softened butter in a bowl until creamy. Gradually add the powdered sugar, mixing slowly until combined.
  8. Add the vanilla extract, heavy cream, and salt. Beat on high speed until the frosting is light and fluffy, adding more cream if needed for desired consistency.
  9. Once the cupcakes are completely cool, pipe or spread the vanilla buttercream frosting on top.

Notes

  • For extra moist vanilla cupcakes, use room temperature ingredients like eggs and milk; this helps them combine better with the fat.
  • To achieve a light and airy texture, gently fold the final portion of the dry ingredients into the wet mixture by hand.
  • You can make these cupcakes ahead of time; store unfrosted cupcakes in an airtight container at room temperature for up to two days.

Nutrition

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