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Ultimate Moist Vanilla Cupcakes with Smooth Vanilla Buttercream Frosting

A single, perfectly baked vanilla cupcake topped with a generous swirl of creamy white vanilla frosting.
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This recipe delivers perfectly moist and fluffy vanilla cupcakes using simple techniques, paired with a creamy, classic vanilla buttercream. It is designed for straightforward success, even for beginner bakers.

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 to room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup whole milk, room temperature
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon pure vanilla extract (for frosting)
  • 2–3 tablespoons heavy cream or milk (for frosting)

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 aside.
  3. In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy, about 3 minutes. This creaming step is key for a fluffy texture.
  4. Add the eggs one at a time, beating well after each addition until fully incorporated. Mix in the 2 teaspoons of vanilla extract.
  5. Reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients. Mix only until just combined after each addition. Do not overmix the batter; stop mixing as soon as no streaks of flour remain.
  6. Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake 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 1/2 cup softened butter in a large bowl until smooth. Gradually add the sifted powdered sugar, alternating with the heavy cream and 1 teaspoon of vanilla extract. Beat on medium-high speed until the frosting is light and creamy. Add more cream if needed to reach a smooth, spreadable consistency.
  10. Once the cupcakes are completely cool, pipe or spread the vanilla buttercream frosting onto each cupcake.

Notes

  • Use room temperature ingredients (butter, eggs, milk) for the cake batter. This allows them to emulsify properly, resulting in a smoother, moister crumb.
  • Do not open the oven door while the cupcakes are baking for the first 15 minutes to prevent them from sinking.
  • For intense vanilla flavor, use vanilla bean paste instead of extract in the cake batter.

Nutrition

Find it online: https://mayaplate.com/ultimate-moist-vanilla-cupcakes/