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

Two fluffy vanilla cupcakes, one whole and one bitten open to show the moist crumb texture, topped with white frosting.
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Create bakery-style vanilla cupcakes that are soft, moist, and fluffy every time. This easy recipe, developed with precision, guarantees a perfect texture and is paired with a rich, classic vanilla buttercream frosting.

Ingredients

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  • 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, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup whole milk, room temperature
  • 1 cup powdered sugar, for frosting
  • 1/2 cup unsalted butter, softened, for frosting
  • 1 teaspoon pure vanilla extract, for frosting
  • 1–2 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, granulated sugar, baking powder, and salt. This ensures even distribution of leavening agents.
  3. Add the softened butter, eggs, and 1 teaspoon of vanilla extract to the dry ingredients. Beat with an electric mixer on low speed until just combined.
  4. Gradually add the milk to the batter while mixing on low speed. Increase the speed to medium and beat for 1 minute until the batter is smooth. Do not overmix.
  5. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  6. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. For the frosting, beat the softened butter in a medium bowl until creamy.
  9. Gradually add the powdered sugar, beating until smooth. Add 1 teaspoon of vanilla extract and 1 tablespoon of heavy cream. Beat until light and fluffy. Add the second tablespoon of cream if the frosting is too stiff.
  10. Once the cupcakes are completely cool, pipe or spread the classic vanilla buttercream frosting onto each one.

Notes

  • Use room temperature eggs and milk; this helps the batter emulsify properly, leading to a softer crumb.
  • For the best flavor, use high-quality pure vanilla extract in both the cake and the frosting.
  • You can make these cupcakes ahead; store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frost just before serving.

Nutrition

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