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The Best Homemade Ultra-Moist Vanilla Cupcakes with Silky Buttercream Frosting

Close-up of four moist vanilla cupcakes topped with high swirls of creamy white vanilla frosting on a white plate.
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Follow this easy recipe to make ultra-moist, fluffy vanilla cupcakes from scratch. These bakery-style treats are perfect for beginners and stay soft for days, topped with a rich vanilla buttercream frosting.

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 cup whole milk, room temperature
  • 2 teaspoons pure vanilla extract
  • For the Buttercream: 1 cup unsalted butter, softened; 3 cups powdered sugar; 1 teaspoon vanilla extract; 2-3 tablespoons heavy cream; Pinch of salt

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.
  3. Add the softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse sand.
  4. In a separate bowl, whisk together the eggs, milk, and vanilla extract.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix. Scrape down the sides of the bowl as needed.
  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, mixing until smooth.
  10. Beat in the vanilla extract, salt, and heavy cream, one tablespoon at a time, until you reach a smooth, spreadable consistency.
  11. Once cupcakes are completely cool, pipe or spread the silky vanilla buttercream frosting on top.

Notes

  • Use room temperature eggs and milk; this helps create a smoother, more uniform batter for fluffy cupcakes.
  • For extra vanilla flavor, use vanilla bean paste instead of extract in the cake batter.
  • To keep your vanilla cupcakes moist for days, store them in an airtight container at room temperature.
  • For the best buttercream texture, ensure your butter is truly softened but not melted.

Nutrition

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