Print

Best Ever Moist and Fluffy Vanilla Cupcakes with Classic Buttercream

Close-up of two fluffy vanilla cupcakes, one with a bite revealing the moist crumb.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow these simple steps to make incredibly soft, moist, and fluffy vanilla cupcakes from scratch, topped with a classic vanilla buttercream frosting.

Ingredients

Scale
  • 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, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup whole milk, room temperature
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon pure vanilla extract (for frosting)
  • 2-3 tablespoons heavy cream or milk (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a standard 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. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix only until just combined; do not overmix.
  6. Spoon the batter evenly into the prepared 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.
  8. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.
  9. To make the frosting, beat the 1/2 cup softened butter until smooth. Gradually add the sifted powdered sugar, beating until combined.
  10. Add the vanilla extract and 2 tablespoons of heavy cream. Beat on medium-high speed until light and fluffy. Add the remaining cream, one teaspoon at a time, until you reach your desired spreading consistency.
  11. Pipe or spread the frosting onto the completely cooled vanilla cupcakes.

Notes

  • For the softest texture, make sure your butter, eggs, and milk are at room temperature before starting.
  • Do not overmix the batter after adding the flour; this develops gluten and results in tough cupcakes.
  • You can substitute vanilla bean paste for extract for a stronger vanilla flavor.

Nutrition

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