This recipe for moist vanilla cupcakes with ethereal buttercream frosting is a true delight. I remember the first time I made these for a family gathering; the laughter and joy as everyone devoured them made it all worthwhile. In just around an hour, you can whip up these tender, fluffy bites of sheer happiness, perfect for birthdays or any celebration.
These cupcakes stand out because they’re incredibly light, soft, and bursting with vanilla flavor. The luscious buttercream frosting adds an irresistible sweetness, making each bite feel like pure indulgence.
Why you’ll love moist vanilla cupcakes
- Quick to prepare and bake
- Light and fluffy texture
- Simple ingredients you likely have on hand
- Perfect for any occasion
- Easy to customize with flavors or fillings
What ingredients do I need for moist vanilla cupcakes?
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Ingredient notes & swaps
- Butter: Unsalted butter allows for better control of salt levels.
- Milk: Whole milk yields richer cupcakes. You can substitute with a milk alternative if needed.
- Eggs: Make sure they are at room temperature for better mixing.
How do I make moist vanilla cupcakes step-by-step?
Making these cupcakes is straightforward and fun! Here’s how:
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Fill each cupcake liner about 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow to cool completely.
- For the frosting, beat together the softened butter and powdered sugar until combined.
- Add heavy cream and vanilla extract, and beat until the frosting is smooth and fluffy.
- Frost the cooled cupcakes and enjoy!
Pro Tip: Ensure your butter is softened, not melted, for the best texture in your cupcakes.
Visual cues: The cupcakes should be golden brown on top, and a toothpick should come out clean when inserted.
How should I serve it?
These cupcakes are best served at room temperature. You can garnish them with colorful sprinkles or chocolate shavings for an extra festive touch. Serving them on a simple cake stand can elevate their appeal for your guests.
Can I make it ahead? How do I store and reheat it?
Absolutely! You can prepare the cupcakes a day ahead and store them in an airtight container at room temperature. If you want to frost them later, keep the frosting in the fridge until just before serving. If frozen, they can last up to three months; thaw in the fridge overnight for the best texture.
How do I fix common issues?
If your cupcakes come out dry, ensure you’re not overmixing the batter or overbaking them. For bland flavor, always use fresh vanilla extract and good-quality ingredients. If separation occurs, recheck your butter and eggs; they should all be at room temperature when brought together.
What variations can I try?
Feel free to get creative! You can add chocolate chips or nuts to the batter for a delightful twist. Another fun idea is to infuse the frosting with lemon zest for a refreshing flavor contrast. Experimenting with fillings, like jam or custard, can also add a surprise element inside your cakes.
FAQs
Can I use cake flour instead of all-purpose flour?
Yes, cake flour will make the cupcakes even lighter and softer. Just reduce the amount slightly as it absorbs more liquid.
What can I substitute for eggs?
You could use applesauce, mashed bananas, or a flaxseed meal mixed with water as a substitute for eggs in baking.
How long can I keep frosted cupcakes?
If stored in an airtight container, expect your frosted cupcakes to last about 3-4 days at room temperature.
Can I frost cupcakes while they are still warm?
It’s best to let the cupcakes cool completely to prevent the frosting from melting off.
What’s the best way to frost?
Using a piping bag creates a beautiful swirl, but you can always use a knife for a more rustic look. Just make sure to have fun with it!
These moist vanilla cupcakes with vanilla buttercream frosting can become your go-to sweet treat for any event or just a cozy night in. Happy baking!
Moist Vanilla Cupcakes
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Fill each cupcake liner about 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow to cool completely.
- For the frosting, beat together the softened butter and powdered sugar until combined.
- Add heavy cream and vanilla extract, and beat until the frosting is smooth and fluffy.
- Frost the cooled cupcakes and enjoy!