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The Ultimate Moist & Fluffy Vanilla Cupcakes with Classic Vanilla Buttercream Frosting (From Scratch)

A close-up of a moist vanilla cupcake with a bite taken out, topped with creamy white vanilla frosting.
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Follow this easy recipe to bake soft, moist vanilla cupcakes from scratch, topped with a rich, classic vanilla buttercream frosting. These bakery-style treats are perfect for birthdays and celebrations.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup whole milk, room temperature
  • 1 1/2 cups powdered sugar, sifted (for frosting)
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 1 teaspoon pure vanilla extract (for frosting)
  • 1–2 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 medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients. Mix only 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.
  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 smooth. Gradually add the sifted powdered sugar, beating until combined.
  10. Mix in the vanilla extract and 1 tablespoon of heavy cream or milk. Beat on medium-high speed until the frosting is light and fluffy. Add the second tablespoon of cream if the frosting seems too stiff.
  11. Once the cupcakes are completely cool, pipe or spread the vanilla buttercream frosting onto each cupcake.

Notes

  • For the best texture, ensure your butter, eggs, and milk are at room temperature before you start mixing.
  • If you are planning ahead, these cupcakes store well. For best results, store unfrosted cupcakes in an airtight container for up to two days. Frost just before serving.
  • If you are looking for simple dessert recipes that save time, consider using a meal planning service to handle your weekly grocery shopping.

Nutrition

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