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The Ultimate Fluffy and Moist Homemade Vanilla Cupcakes

Close-up of a fluffy vanilla cupcake topped with a swirl of creamy white vanilla frosting.
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Make classic, bakery-style vanilla cupcakes from scratch. This easy recipe yields perfectly soft and fluffy cupcakes with a rich vanilla flavor, topped with a smooth 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 (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 and mix on low speed until the mixture resembles coarse sand.
  4. In a separate bowl, whisk together the eggs, vanilla extract, and milk until combined.
  5. With the mixer on low, gradually add the wet ingredients to the dry ingredients in three additions, mixing until just combined after each addition. 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.
  8. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. To make the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth.
  10. Add the vanilla extract and heavy cream, one tablespoon at a time, beating until the frosting is light and fluffy.
  11. Once the cupcakes are completely cool, pipe or spread the vanilla buttercream frosting onto each cupcake.

Notes

  • For the best moist cake crumb, use room temperature eggs and milk.
  • Do not overmix the batter once the wet and dry ingredients are combined; this keeps the cupcakes light and airy.
  • If you want a stronger vanilla flavor, use vanilla bean paste instead of extract in the cake batter.

Nutrition

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