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

Close-up of a perfectly baked vanilla cupcake topped with a swirl of creamy vanilla frosting, with more vanilla cupcakes blurred in the background.
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You can bake bakery-style vanilla cupcakes right in your own kitchen! This easy recipe delivers incredibly moist and fluffy vanilla cupcakes topped with a smooth, creamy vanilla buttercream. It is perfect for birthdays or any celebration.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup whole milk, room temperature
  • For the Buttercream: 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 3-4 tablespoons heavy cream or milk
  • Pinch of salt

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 this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes. This step is key for fluffy cupcakes.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. With the mixer on low speed, alternate adding the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients (three additions of dry, two of milk). Mix only 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 buttercream, beat the softened butter in a large bowl until smooth and creamy.
  9. Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition.
  10. Mix in the vanilla extract and the pinch of salt.
  11. Add the heavy cream or milk, one tablespoon at a time, beating until the frosting reaches your desired smooth and spreadable consistency.
  12. Once the cupcakes are completely cool, frost them generously using a piping bag or a knife.

Notes

  • For the best texture, make sure your butter, eggs, and milk are all at room temperature before you start mixing.
  • Do not overmix the batter after adding the flour; this develops gluten and results in tough cupcakes instead of light and airy ones.
  • If you want a stronger vanilla flavor, use vanilla bean paste instead of extract in both the cake and the frosting.

Nutrition

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