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Classic Soft and Fluffy Vanilla Cupcakes

Close-up of a single, perfectly baked vanilla cupcake topped with a tall swirl of creamy vanilla frosting.
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Follow this simple recipe to make moist, tender vanilla cupcakes from scratch, topped with smooth vanilla buttercream frosting.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon pure vanilla extract (for frosting)
  • 2 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, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Add the eggs one at a time, beating well after each addition. Mix in the 1 teaspoon of vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix only until just combined; do not overmix.
  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 1/2 cup softened butter until creamy.
  10. Gradually add the sifted powdered sugar, beating until combined.
  11. Mix in the 1 teaspoon of vanilla extract and the heavy cream until the frosting is smooth and light. Add more cream if needed for a softer consistency.
  12. Once cupcakes are completely cool, pipe or spread the frosting onto each cupcake.

Notes

  • For the softest texture, use room temperature eggs and milk.
  • Do not overmix the batter after adding the flour; this prevents tough cupcakes.
  • If you want bakery-style height, use a slightly larger piping tip or mound the frosting high.

Nutrition

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