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The Ultimate Moist & Fluffy Vanilla Cupcakes with Classic Vanilla Buttercream Frosting

A close-up of a perfectly baked vanilla cupcake topped with a generous swirl of white vanilla frosting.
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This recipe translates professional baking secrets into simple steps for making bakery-style vanilla cupcakes that stay moist and fluffy. You get a tender cake base paired with rich vanilla buttercream.

Ingredients

Scale
  • 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
  • 1/2 cup whole milk, room temperature
  • 1/2 cup buttermilk, 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, sugar, baking powder, and salt. This is your dry mix.
  3. Add the softened butter to the dry mix. Beat with an electric mixer on low speed until the mixture resembles coarse sand. This technique coats the flour, which helps keep the cake moist.
  4. In a separate bowl, whisk together the eggs, vanilla extract, whole milk, and buttermilk. This is your wet mix.
  5. Gradually add the wet mix to the dry mix, beating on medium speed until just combined. Do not overmix; stop when you see no more dry streaks of flour.
  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 creamy. Gradually add the powdered sugar, beating until smooth.
  10. Add the vanilla extract and 1 tablespoon of heavy cream. Beat on high speed until light and fluffy. Add the second tablespoon of cream only if the frosting is too stiff.
  11. Once cupcakes are fully cool, pipe or spread the vanilla buttercream frosting on top.

Notes

  • Use room temperature ingredients for the batter. Cold ingredients do not emulsify well, which affects the final texture.
  • For a stronger vanilla flavor, substitute 1 teaspoon of vanilla extract with 1/2 teaspoon of vanilla bean paste.
  • Do not open the oven door while the cupcakes are baking for the first 15 minutes; temperature drops cause sinking.
  • For bakery-style height, use the ‘muffin method’ of mixing: alternate adding dry and wet ingredients in stages.

Nutrition

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