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

Close-up of a fluffy vanilla cupcake topped with perfectly swirled white vanilla frosting.
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Follow this easy, from-scratch recipe to bake bakery style vanilla cupcakes that are incredibly soft, moist, and light. This blueprint delivers the perfect texture for your next birthday or party treat.

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, 4 cups powdered sugar, 1 teaspoon pure vanilla extract, 3-4 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. This is your dry mix.
  3. Add the softened butter to the dry mix. Beat with an electric mixer on low speed until the mixture resembles coarse sand. This step helps create a tender crumb.
  4. In a separate bowl, whisk together the eggs, milk, and vanilla extract. This is your wet mix.
  5. With the mixer on low speed, gradually add half of the wet mix to the flour mixture, beating until just combined. Scrape down the sides of the bowl.
  6. Add the remaining wet mix and beat on medium speed for about 30 seconds until the batter is smooth. Do not overmix.
  7. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  10. To make the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
  11. Add the vanilla extract and 3 tablespoons of heavy cream. Beat on medium-high speed until light and fluffy. Add the last tablespoon of cream if the frosting seems too stiff.
  12. Once the cupcakes are completely cool, pipe or spread the creamy vanilla buttercream on top.

Notes

  • For the best texture, make sure your eggs and milk are at room temperature before starting. This helps them emulsify better into the batter.
  • To achieve that bakery style look, use a piping bag fitted with a large star tip for frosting.
  • If you want a deeper vanilla flavor, substitute 1 teaspoon of vanilla extract with 1/2 teaspoon of vanilla bean paste.

Nutrition

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