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The Ultimate Moist and Fluffy Classic Vanilla Cupcakes

A single, moist vanilla cupcake topped with a tall swirl of white buttercream frosting, lightly dusted with powdered sugar.
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Follow this easy, from-scratch recipe to create bakery-style vanilla cupcakes that are incredibly soft and moist. This guide provides clear steps for achieving the perfect texture and includes a recipe for simple, creamy vanilla buttercream frosting.

Ingredients

Scale
  • 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
  • 2 teaspoons pure vanilla extract
  • 1/2 cup whole milk, room temperature
  • For the Buttercream: 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 2–3 tablespoons heavy cream or milk

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 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. This step helps create a fluffy texture.
  4. Add the eggs one at a time, beating well after each addition until fully incorporated. Mix in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients (e.g., 1/3 dry, 1/2 milk, 1/3 dry, 1/2 milk, 1/3 dry). Mix only until just combined; do not overmix to keep the cupcakes soft.
  6. Divide the batter evenly among the 12 prepared muffin cups, 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 before frosting.
  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 2 tablespoons of heavy cream. Beat on high speed for 3 minutes until the frosting is light and creamy. Add the remaining cream only if needed to reach your desired spreading consistency.
  11. Once the cupcakes are completely cool, frost them as desired.

Notes

  • For the best texture, ensure your butter, eggs, and milk are at room temperature before starting the recipe.
  • Do not overmix the batter once the flour is added; this develops gluten and results in tough cupcakes.
  • If you want a stronger vanilla flavor, use a high-quality vanilla bean paste instead of extract.

Nutrition

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