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Moist and Fluffy Vanilla Cupcakes with Classic Buttercream

Close-up of moist vanilla cupcakes topped with perfectly swirled white vanilla buttercream frosting.
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This recipe provides instructions for making soft, moist vanilla cupcakes from scratch, topped with a simple, classic vanilla buttercream frosting.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup whole milk
  • 1 1/2 cups powdered sugar, sifted (for frosting)
  • 1/4 cup unsalted butter, softened (for frosting)
  • 1 teaspoon pure vanilla extract (for frosting)
  • 1-2 tablespoons milk or 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 medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; 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. 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 1/4 cup softened butter until creamy. Gradually add the sifted powdered sugar, beating until smooth.
  9. Add 1 teaspoon of vanilla extract and 1 tablespoon of milk or cream. Beat until light and fluffy. Add the remaining milk or cream, one teaspoon at a time, until you reach your desired spreading consistency.
  10. Once the cupcakes are completely cool, frost them as desired.

Notes

  • For the softest cupcakes, use room temperature eggs and milk.
  • Do not overmix the batter after adding the flour; this prevents tough cupcakes.
  • You can make the cupcakes one day ahead and store them tightly covered at room temperature. Frost them just before serving.

Nutrition

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