Classic Vanilla Cupcakes Recipe (Moist and Fluffy)

Light, fluffy, and topped with smooth buttercream, these vanilla cupcakes bring together simplicity and flavor in every bite. Whether you’re preparing them for a celebration, sharing them with family, or baking for yourself, this recipe guarantees results that taste fresh, soft, and perfectly sweet.

These classic vanilla cupcakes use ingredients you likely already have in your kitchen. With just the right balance of vanilla and buttery richness, they are a treat that works for birthdays, school events, holidays, or any time you want something easy yet satisfying. The recipe is straightforward, requires minimal baking skills, and the cupcakes come out consistently moist and flavorful.

If you’re searching for an easy vanilla cupcake recipe that delivers bakery-style results without complicated steps, this one is exactly what you need.

Why You’ll Love These Vanilla Cupcakes

There are plenty of cupcake recipes out there, but this one stands out for its balance of flavor, texture, and ease. Here’s why it’s a favorite:

• Moist and fluffy texture – The cupcakes are soft on the inside with a tender crumb that pairs beautifully with the frosting.
• Rich vanilla flavor – Made with real vanilla extract, each bite has a sweet and aromatic taste.
• Beginner-friendly recipe – No advanced baking skills are required, making this perfect for anyone.
• Quick to prepare – The batter comes together in minutes, and baking takes less than 20 minutes.
• Versatile dessert – These cupcakes are great as they are, but you can also decorate them with sprinkles, fruit, or themed toppers for any occasion.
• Perfectly balanced sweetness – Sweet enough to feel indulgent but not overwhelming, so both kids and adults enjoy them.

These qualities make the recipe a go-to option for anyone looking for the best homemade vanilla cupcakes. They are reliable, customizable, and always a hit at gatherings.

Ingredients Needed

To prepare the best homemade vanilla cupcakes with creamy vanilla buttercream, you’ll need two sets of ingredients—one for the cupcakes themselves and one for the frosting.

For the Cupcakes

• 1 1/2 cups all-purpose flour – Provides the structure and light texture.
• 1 1/2 tsp baking powder – Ensures the cupcakes rise evenly and stay fluffy.
• 1/4 tsp salt – Balances sweetness and enhances flavor.
• 1/2 cup unsalted butter, softened – Adds richness and a tender crumb. Soften the butter at room temperature for best results.
• 1 cup granulated sugar – Sweetens the cupcakes and helps with a soft, moist texture.
• 2 large eggs – Bind the batter together and create stability while adding moisture.
• 2 tsp vanilla extract – Brings in the warm, aromatic vanilla flavor.
• 1/2 cup milk – Keeps the batter smooth and adds moisture for a soft cupcake texture. Whole milk works best, but any milk will do.

For the Vanilla Buttercream Frosting

• 1/2 cup unsalted butter, softened – The base of the frosting, making it creamy and spreadable.
• 2 cups powdered sugar – Provides sweetness and a smooth consistency.
• 2 tbsp milk – Adjusts the texture of the frosting, making it light and fluffy.
• 1 tsp vanilla extract – Enhances the overall flavor and aroma.

💡 Tip: Use high-quality vanilla extract for the best flavor, as it’s the star ingredient in both the cupcakes and the frosting.

Step-by-Step Instructions

Follow these simple steps to prepare moist vanilla cupcakes with a creamy buttercream frosting:

Step 1: Prepare the Oven and Pan

• Preheat your oven to 350°F (175°C).
• Line a 12-cup muffin tin with paper cupcake liners. This helps with easy removal and keeps cupcakes uniform in shape.

Step 2: Mix the Dry Ingredients

• In a medium bowl, whisk together flour, baking powder, and salt.
• This ensures the leavening agent is evenly distributed and prevents clumps when mixed into the wet ingredients.

Step 3: Cream the Butter and Sugar

• In a large mixing bowl, beat the butter and sugar together using a hand mixer or stand mixer.
• Mix for 2–3 minutes until the mixture is pale and fluffy. This step incorporates air, which helps give the cupcakes a light texture.

Step 4: Add Eggs and Vanilla

• Beat in the eggs one at a time, mixing well after each addition.
• Add the vanilla extract and mix until fully combined.

Step 5: Combine Wet and Dry Ingredients

• Gradually add the dry mixture to the butter mixture, alternating with the milk.
• Start with one-third of the dry ingredients, then half of the milk, continuing until everything is incorporated.
• Mix on low speed or by hand, just until smooth. Avoid overmixing, as it can make the cupcakes dense.

Step 6: Fill the Cupcake Liners

• Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
• This allows room for the cupcakes to rise without spilling over.

Step 7: Bake the Cupcakes

• Place the muffin tin in the preheated oven and bake for 18–20 minutes.
• Check for doneness by inserting a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs, they are ready.
• Remove from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Step 8: Make the Buttercream Frosting

• In a medium bowl, beat the softened butter until smooth and creamy.
• Add powdered sugar gradually, mixing well after each addition.
• Add milk and vanilla extract, beating until light and fluffy. Adjust with extra milk if the frosting is too thick, or a little more powdered sugar if too thin.

Step 9: Frost the Cupcakes

• Once the cupcakes are completely cooled, frost them with a piping bag for a decorative swirl or spread with a spatula for a rustic look.
• Optionally, add sprinkles, chocolate shavings, or fruit toppings for extra appeal.

Notes & Tips

• Storage: Keep cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
• Freezing: Freeze unfrosted cupcakes in a freezer-safe bag or container for up to 2 months. Thaw at room temperature before frosting.
• Variations: Add food coloring to the frosting, top with sprinkles, or switch vanilla extract with almond extract for a flavor twist.
• Serving Tip: These cupcakes pair perfectly with fresh fruit or a drizzle of chocolate sauce.