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The Ultimate Moist and Fluffy Classic Vanilla Cupcakes

Close-up of a perfectly baked vanilla cupcake topped with a generous swirl of white vanilla frosting.
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Learn how to bake bakery-style vanilla cupcakes from scratch that are incredibly moist and fluffy. This easy recipe delivers the perfect texture for your next birthday or party treat.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup whole milk, room temperature
  • 1/2 cup sour cream or plain full-fat yogurt
  • 1 1/2 cups powdered sugar, sifted (for frosting)
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 1 teaspoon pure vanilla extract (for frosting)
  • 2-3 tablespoons whole milk or heavy cream (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 medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy, about 3 minutes. This step is key for fluffy cupcake texture.
  4. Add the eggs one at a time, beating well after each addition until fully incorporated. Mix in the 2 teaspoons of vanilla extract.
  5. In a small bowl, whisk together the milk and sour cream until just combined.
  6. With the mixer on low speed, alternate adding the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients (Dry, Wet, Dry, Wet, Dry). Mix only until just combined; do not overmix.
  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 Simple Vanilla Buttercream: In a large bowl, beat the softened butter until smooth. Gradually add the sifted powdered sugar, beating until combined. Add 1 teaspoon of vanilla extract and 2 tablespoons of milk or cream. Beat on medium-high speed until light and fluffy, adding the remaining tablespoon of milk only if needed to reach a smooth, spreadable consistency.
  11. Once the cupcakes are completely cool, frost them generously with the creamy vanilla buttercream.

Notes

  • For the best, most tender crumb, make sure your eggs and milk are at room temperature before you start mixing.
  • Do not overmix the batter after adding the flour; this develops gluten and results in tough cupcakes. Mix just until the streaks of flour disappear.
  • If you want that bakery style look, use a piping bag and star tip to frost your cupcakes sky-high.

Nutrition

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