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

Split image showing a perfectly frosted vanilla cupcake and a cross-section revealing the moist crumb of the vanilla cupcakes.
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You can bake bakery-style vanilla cupcakes right at home! This foolproof recipe delivers incredibly soft, moist, and fluffy vanilla cupcakes topped with a simple, creamy vanilla buttercream frosting. It is the best easy homemade cupcake recipe you will ever need for birthdays or any celebration.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon pure vanilla extract (for frosting)
  • 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 large bowl, whisk together the flour, sugar, baking powder, and salt. This step ensures even distribution of leavening agents for that perfect fluffy texture.
  3. Add the softened butter, eggs, milk, and vanilla extract to the dry ingredients.
  4. Using an electric mixer on medium speed, beat the batter for exactly two minutes. Do not overmix; this keeps the cupcakes light and airy. Scrape down the sides of the bowl halfway through mixing.
  5. Divide the batter evenly among the 12 prepared liners, filling each about two-thirds full.
  6. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. They must be fully cool before frosting.
  8. To make the buttercream, beat the 1 cup of softened butter in a large bowl until creamy.
  9. Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until combined.
  10. Add the vanilla extract and heavy cream. Increase the mixer speed to medium-high and beat for 3 to 5 minutes until the frosting is light and fluffy. Add a tiny bit more cream if the frosting seems too stiff.
  11. Once the cupcakes are completely cool, pipe or spread the creamy vanilla buttercream on top.

Notes

  • For the moistest cupcakes, make sure your butter, eggs, and milk are all at true room temperature. This helps the batter emulsify correctly.
  • If you want a stronger vanilla flavor, substitute half of the all-purpose flour with cake flour for an even softer crumb.
  • To achieve bakery style height, use an ice cream scoop to portion the batter evenly into the liners.

Nutrition

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