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Vanilla Cupcakes Moist and Topped With Buttercream

vanilla cupcakes deliver moist texture and easy baking with birthday cupcakes. Perfect for events! Try now.
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 285

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (for frosting)
  • 1/2 cup powdered sugar
  • 1 tablespoon milk (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

Method
 

  1. Preheat your oven to 350°F and line a muffin tin with 12 paper liners. Grab your dry ingredients—measure out the flour, baking powder, and salt into a small bowl and whisk them together really well. This prevents lumpy spots in your batter and helps everything rise evenly. Trust me, this step matters more than you'd think.
  2. In a larger mixing bowl, cream together the softened butter and granulated sugar until it's light and fluffy—about 2 to 3 minutes with an electric mixer. You'll notice it gets pale and kinda fluffy looking, which means you're doing it right. This aerates the batter and creates that tender crumb structure.
  3. Beat in the eggs one at a time, waiting a few seconds between each one so they incorporate smoothly. Add the vanilla extract and mix for just 10 seconds more—you don't want to overmix at this stage. The batter should look smooth and slightly glossy.
  4. Now here's where it gets easy—alternate adding the dry ingredients and milk to the butter mixture. Start with half the dry mix, then half the milk, then the rest of the dry mix, and finish with the remaining milk. This prevents overmixing and keeps everything tender, so don't skip this part.
  5. Divide the batter evenly among your 12 cupcake liners, filling each about two-thirds full. I use an ice cream scoop to make this super fast and ensure they bake at the same rate. Overfilling causes them to dome too much or spill over, so stick with two-thirds.
  6. Bake for 18 minutes until a toothpick inserted in the center comes out clean or with just one crumb. The tops should be light golden brown and spring back slightly when you touch them gently. Don't panic if they look a little pale—they continue cooking as they cool, and that's totally normal.
  7. Let the cupcakes cool in the pan for 5 minutes, then turn them out onto a wire rack to cool completely. While they cool, beat together the remaining butter, powdered sugar, milk, and vanilla until fluffy and spreadable. Once the cupcakes are room temperature, frost generously and enjoy your vanilla cupcakes recipe masterpiece.