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The Ultimate Moist and Fluffy Classic Vanilla Cupcakes

Close-up of a vanilla cupcake cut in half showing the moist crumb and creamy frosting of the amazing vanilla cupcakes.
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Learn how to bake bakery-style vanilla cupcakes from scratch. This simple recipe delivers incredibly soft, moist crumbs and pairs perfectly with a creamy vanilla buttercream frosting, making them ideal for birthdays or any celebration.

Ingredients

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  • 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
  • 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 (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.
  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 medium bowl, whisk together the eggs, milk, and vanilla extract until combined.
  5. With the mixer on low, gradually pour the wet ingredients into the dry ingredients in three additions, mixing until just combined after each addition. Do not overmix. Scrape down the sides of the bowl as needed.
  6. Divide the batter evenly among the 12 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 of softened butter until creamy. Gradually add the sifted powdered sugar, beating until smooth.
  10. Add 1 teaspoon of vanilla extract and 2 tablespoons of heavy cream. Beat on medium speed until light and fluffy. Add the remaining tablespoon of cream only if the frosting is too stiff.
  11. Once cupcakes are completely cool, pipe or spread the creamy vanilla buttercream onto each one.

Notes

  • Use room temperature eggs and milk; this helps create a smoother, more uniform batter for a fluffy texture.
  • For the best vanilla flavor, use high-quality pure vanilla extract, not imitation.
  • Do not overmix the batter once the wet ingredients are added; overmixing develops gluten, resulting in tough cupcakes.
  • This recipe makes 12 perfect vanilla cupcakes, ideal for parties.

Nutrition

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