Print

The Ultimate Moist and Fluffy Classic Vanilla Cupcakes

A single, fluffy vanilla cupcake topped with a generous swirl of creamy, pale yellow vanilla frosting.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow this easy, from-scratch recipe to bake bakery style vanilla cupcakes that are incredibly soft, moist, and light. This recipe includes instructions for the perfect simple vanilla buttercream frosting.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup whole milk
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1 teaspoon pure vanilla extract (for frosting)
  • 2–3 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.
  3. Add the softened 1/2 cup butter, eggs, and 1 teaspoon vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes until the mixture is smooth.
  4. Pour in the milk and mix on low speed until just combined. Do not overmix.
  5. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  6. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. To make the frosting, beat the 1/2 cup softened butter until creamy.
  9. Gradually add the powdered sugar, mixing on low speed until incorporated, then increase speed to medium-high and beat until fluffy.
  10. Add 1 teaspoon vanilla extract and 2 tablespoons of heavy cream or milk. Beat until light and smooth. Add more cream if needed to reach your desired spreading consistency.
  11. Once cupcakes are completely cool, frost them generously.

Notes

  • For the best moist cupcake texture, use room temperature eggs and milk.
  • Do not overmix the batter after adding the flour; this develops gluten and results in tougher cupcakes.
  • For bakery style cupcakes, use a large star piping tip to frost them high.

Nutrition

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