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

Close-up of a fluffy vanilla cupcakes with a bite taken out, showing the moist interior and rich white frosting.
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You deserve bakery-soft, homemade vanilla cupcakes that are incredibly moist and fluffy. This easy recipe delivers the perfect texture every time, topped with a simple, creamy vanilla buttercream.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 1 tablespoon pure vanilla extract
  • 1/2 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon pure vanilla extract (for frosting)
  • 3-4 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 helps distribute the leavening agents evenly.
  3. Add the softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse sand.
  4. In a separate bowl, whisk together the eggs, milk, and vanilla extract until just combined.
  5. With the mixer on low, gradually pour the wet ingredients into the flour mixture in three additions, mixing just until incorporated after each addition. Do not overmix; stop as soon as no streaks of flour remain. Overmixing develops gluten, leading to tough cupcakes.
  6. Divide the batter evenly among the 12 prepared 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.
  9. For the frosting: Beat the 1/2 cup softened butter until creamy. Gradually add the sifted powdered sugar, mixing on low speed until combined.
  10. Add the vanilla extract and 3 tablespoons of heavy cream. Beat on medium-high speed until light and fluffy, about 3 minutes. Add the remaining tablespoon of 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 fluffiest texture, make sure your butter, eggs, and milk are truly at room temperature. This helps them emulsify better with the fat.
  • To achieve that bakery style look, use a piping bag fitted with a large star tip (like Wilton 1M) for frosting.
  • If you want a deeper vanilla flavor, substitute 1 teaspoon of the extract with vanilla bean paste.

Nutrition

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