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The Ultimate Moist and Fluffy Classic Vanilla Cupcakes with Creamy Vanilla Buttercream

A single, moist vanilla cupcake topped with a generous swirl of creamy white vanilla frosting.
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You can bake bakery-style vanilla cupcakes right in your kitchen! This simple recipe delivers incredibly soft, moist, and fluffy vanilla cupcakes topped with a smooth, creamy vanilla buttercream. It is perfect for birthdays or any celebration.

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 cup whole milk, room temperature
  • 1/2 cup sour cream or plain Greek yogurt (for extra moisture)
  • 1 cup powdered sugar (for frosting)
  • 1/2 cup unsalted butter, softened (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 standard 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 small bowl, whisk together the eggs, 1 teaspoon vanilla extract, and milk until combined.
  5. Pour half of the wet mixture into the dry ingredients and mix on medium speed until just combined. Scrape down the sides of the bowl.
  6. Add the sour cream (or yogurt) and the remaining wet mixture. Mix on medium speed for about 30 seconds, then mix on low speed until the batter is smooth. Do not overmix to keep your cupcakes fluffy.
  7. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  10. To make the frosting, beat the 1/2 cup softened butter until creamy. Gradually add the powdered sugar, mixing until smooth.
  11. Add 1 teaspoon vanilla extract and 2 tablespoons of heavy cream. Beat on high speed until the frosting is light and fluffy. Add more cream, one teaspoon at a time, if the frosting is too stiff.
  12. Once the cupcakes are completely cool, pipe or spread the creamy vanilla buttercream on top.

Notes

  • For the softest texture, make sure your milk, eggs, and sour cream are all at room temperature before you begin mixing.
  • To achieve that bakery style look, use a piping bag and a large star tip to frost your finished cupcakes.
  • If you want a stronger vanilla flavor, use vanilla bean paste instead of extract in the batter.

Nutrition

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