Fluffy & Moist Vanilla Cupcake Recipe

Vanilla Cupcakes are a classic treat perfect for baking with kids or for any occasion that calls for a sweet, fluffy delight. My daughters have been wanting to bake vanilla cupcakes with me, so today let’s get started with this super yummy and easy recipe!

Recipe

Serves: 12 standard cupcakes
Prep time: 20 minutes
Cook time: 20 to 23 minutes
Decorate time: 20 minutes

For the cupcakes:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
12 tablespoons (3/4 cup) unsalted butter, softened
¾ cup sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
½ cup whole milk, room temperature

For the frosting:
8 tablespoons (1/2 cup) unsalted butter, softened
2 ¼ cups powdered sugar
2 teaspoons vanilla extract
2 tablespoons whole milk

Instructions

1. Make the cupcakes:

• In a mixing bowl, whisk together the flour, baking powder, and salt.
• In another mixing bowl, beat the butter and sugar with an electric mixer on medium-high speed until fluffy.
• Add the eggs and vanilla extract. Beat until well combined.
• Add half of the flour mixture and half of the milk to the butter mixture. Mix on low speed, then increase to medium speed and mix for about 1 minute.
• Add the remaining flour and milk. Mix until the batter is smooth and well combined.
• Divide the batter evenly into a lined standard muffin tin, filling each about 2/3 full.
• Bake in a preheated oven at 350°F (177°C) on the middle rack for 20 to 23 minutes, or until a toothpick inserted in the center comes out clean.
• Remove from oven and let cupcakes cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

2. Make the frosting:

• In a mixing bowl, beat the butter on medium speed until creamy.
• Gradually add powdered sugar, starting on low speed and increasing to medium, mixing until combined.
• Add vanilla extract and milk, one tablespoon at a time, beating until the frosting reaches your desired consistency.
• Transfer frosting to a pastry bag and decorate the cooled cupcakes as you like.

Tips & notes

• Room temperature ingredients: Using eggs, butter, and milk at room temperature helps the batter mix more evenly and creates a tender cupcake.
• Don’t overmix: Mix the batter just until combined to keep cupcakes light and fluffy.
• Frosting consistency: Adjust milk quantity to get frosting that’s easy to pipe but holds its shape.
• Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
• Decorate creatively: Try adding sprinkles, edible glitter, or fresh berries for a fun touch.