Easy Moist Vanilla Cupcakes with Vanilla Buttercream Frosting
These moist vanilla cupcakes with rich vanilla buttercream frosting are simple to prepare and perfect for any occasion.
Ingredients
Cupcake Ingredients
- 1.5 cups all-purpose flour provides structure
- 1 cup granulated sugar adds sweetness
- 0.5 cups unsalted butter, softened contributes moisture
- 2 large eggs adds richness and structure
- 0.5 cups whole milk enhances moisture
- 2 teaspoons vanilla extract adds flavor
- 1.5 teaspoons baking powder leavening agent for rise
- 0.25 teaspoons salt balances sweetness
Buttercream Frosting Ingredients
- 1 cup powdered sugar sweetens and thickens frosting
- 0.5 cups unsalted butter, softened smooths frosting
- 1 teaspoon vanilla extract for frosting flavor
- 2-4 tablespoons heavy cream adjusts frosting consistency
Instructions
Preparation
- Preheat your oven to 350°F. Line your muffin tin with cupcake liners.
- In a mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Pour in the whole milk and vanilla extract, mixing until combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just incorporated.
- Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full.
Baking
- Bake in the preheated oven until golden brown, about 20 minutes, and a toothpick inserted comes out clean.
- Remove from the oven and let cool in the tin for a few minutes before transferring to a wire rack.
Frosting
- In a mixing bowl, beat the softened unsalted butter until creamy.
- Gradually mix in the powdered sugar until thick but still spreadable.
- Add the vanilla extract and 2 tablespoons of heavy cream, beating until smooth. Adjust consistency with more cream as needed.
Assembly
- Once cupcakes are completely cool, frost with the vanilla buttercream.
Notes
Ensure butter and eggs are at room temperature for better incorporation. Avoid overmixing to keep the cupcakes light and fluffy. Store in an airtight container to maintain moisture.