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

Close-up of a vanilla cupcake with a bite taken out, revealing the moist crumb and creamy frosting of the amazing vanilla cupcakes.
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You can bake bakery-style vanilla cupcakes right at home. This recipe, perfected by Jacob, delivers incredibly soft, moist crumbs and pairs perfectly with a simple, creamy vanilla buttercream frosting. It is an easy homemade cupcake recipe suitable for any celebration.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) 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 or milk (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a standard 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 1/2 cup of butter to the dry ingredients. Using an electric mixer on low speed, mix until the mixture resembles coarse sand.
  4. In a separate medium bowl, whisk together the eggs, milk, and 2 teaspoons of vanilla extract until combined.
  5. Pour the wet ingredients into the dry ingredients in three additions, mixing on low speed after each addition until just combined. Do not overmix; stop as soon as no streaks of flour remain. Overmixing develops gluten, resulting in 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. They must be fully cool before frosting.
  9. To make the frosting, beat the 1/2 cup of softened butter in a large bowl until creamy.
  10. Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition.
  11. Mix in the 1 teaspoon of vanilla extract.
  12. Add the heavy cream or milk, one tablespoon at a time, until you reach your desired smooth and spreadable consistency for the best vanilla cupcake frosting.
  13. Once the cupcakes are completely cool, pipe or spread the creamy vanilla buttercream onto each one.

Notes

  • For the softest texture, make sure your eggs and milk are at room temperature before you start mixing.
  • Use high-quality pure vanilla extract; this is the main flavor, so do not substitute with imitation vanilla.
  • Do not overfill the cupcake liners; filling them two-thirds full prevents doming and overflow.

Nutrition

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