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Moist and Fluffy Vanilla Cupcakes with Classic Buttercream

Close-up of a perfectly baked vanilla cupcake topped with high swirls of creamy white vanilla frosting.
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This recipe provides instructions for making soft, moist vanilla cupcakes from scratch, topped with a simple, classic vanilla buttercream frosting.

Ingredients

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  • 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 1/2 cups powdered sugar, sifted (for frosting)
  • 1/4 cup unsalted butter, softened (for frosting)
  • 1 teaspoon pure vanilla extract (for frosting)
  • 1-2 tablespoons whole 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 granulated 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 ingredients. Mix on low speed 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. 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 1/4 cup softened butter until creamy. Gradually add the sifted powdered sugar, mixing until combined.
  9. Add 1 teaspoon of vanilla extract and 1 tablespoon of milk or cream. Beat on medium speed until light and fluffy. Add the remaining milk or cream, one teaspoon at a time, until you reach your desired spreading consistency.
  10. Once the cupcakes are completely cool, frost them as desired.

Notes

  • Use room temperature ingredients (eggs, butter, milk) for the best cake texture.
  • For extra soft cupcakes, do not overbake; check for doneness early.
  • You can make the frosting up to 3 days ahead and store it covered at room temperature.

Nutrition

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