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A fluffy homemade vanilla cupcake, illustrating the moist crumb of this easy recipe.

Vanilla Cupcake Recipe: The Ultimate Guide to Perfect, Moist Cupcakes

The only Vanilla Cupcake Recipe you'll ever need! This guide creates incredibly moist, fluffy cupcakes from scratch with a creamy vanilla buttercream. Perfect for beginners and seasoned bakers alike.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Vanilla Cupcakes
  • 1.5 cups All-Purpose Flour spooned and leveled
  • 1 cup Granulated Sugar
  • 1.5 tsp Baking Powder
  • 0.5 tsp Salt
  • 0.5 cup Unsalted Butter cubed and at room temperature
  • 2 Large Eggs at room temperature
  • 0.5 cup Whole Milk at room temperature
  • 2 tsp Pure Vanilla Extract
For the Vanilla Buttercream
  • 1 cup Unsalted Butter softened to room temperature
  • 3-4 cups Powdered Sugar sifted
  • 2-3 tbsp Heavy Cream or Milk
  • 1.5 tsp Pure Vanilla Extract
  • 1 pinch Salt

Equipment

  • 1 Muffin Tin
  • 2 Mixing bowls
  • 1 Electric mixer

Method
 

Cupcake Instructions
  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the cubed, room temperature butter. Mix on low speed until the mixture resembles coarse sand.
  4. In a separate bowl, whisk together the eggs, milk, and vanilla extract.
  5. Pour half of the wet ingredients into the dry mixture and mix on low until just combined. Add the remaining wet ingredients and mix on medium speed for 30 seconds until smooth. Do not overmix.
  6. Divide batter evenly among the liners, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely before frosting.
Frosting Instructions
  1. In a large bowl, beat the softened butter on medium-high speed for 2-3 minutes until light and fluffy.
  2. Gradually add the sifted powdered sugar, one cup at a time, on low speed. Add the vanilla and salt.
  3. Add 2 tablespoons of heavy cream and increase speed to medium-high. Beat for 3-5 minutes until light and airy, adding more cream if needed to reach desired consistency.
  4. Frost the completely cooled cupcakes as desired.

Notes

Room Temperature is Key: For the best results, make sure your butter, eggs, and milk are all at room temperature before you begin.
Don't Overmix: Mix the batter only until the ingredients are just combined to ensure a tender, fluffy cupcake.