Moist Vanilla Cupcake Recipe

Introduction

These moist vanilla cupcakes are perfect for any occasion, offering a tender crumb and a rich vanilla buttercream frosting. Easy to make and wonderfully fluffy, they’re sure to become a favorite treat in your dessert rotation.

Ingredients

• 1 1/4 cup all-purpose flour (160g)
• 1 cup granulated sugar (200g)
• 1 1/2 tsp baking powder (6g)
• 1/2 tsp fine salt (3g)
• 1/2 cup buttermilk, room temperature (120ml)
• 1/2 cup water, room temperature (120ml)
• 1/4 cup vegetable or canola oil (60ml)
• 1 large egg, room temperature (56g)
• 1 Tbsp vanilla extract or vanilla bean paste (12ml)
• 1/2 cup unsalted butter, room temperature (113g)
• 1 1/2 tsp vanilla extract or vanilla bean paste (6ml)
• 1/4 tsp fine salt (1g)
• 1 1/2 cups powdered sugar (188g)
• 1 Tbsp heavy whipping cream, room temperature (15ml)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a muffin pan with 12 cupcake liners.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Step 3: Make a well in the center of the dry ingredients and add the buttermilk, water, vegetable oil, egg, and vanilla extract. Whisk the wet ingredients together, then mix them into the dry ingredients until the batter is smooth.
4. Step 4: Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
5. Step 5: Allow the cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. To speed cooling, place the pan in the freezer for about 30 minutes.
6. Step 6: For the buttercream frosting, beat the room-temperature butter on medium speed for 30 seconds until smooth.
7. Step 7: Add the vanilla extract and salt, mixing on low speed.
8. Step 8: Gradually add the powdered sugar on low speed, adding the heavy cream halfway through to help with mixing.
9. Step 9: Continue mixing on low until fully combined and the frosting reaches your desired consistency. Adjust by adding more cream if too thick, or more powdered sugar if too thin.
10. Step 10: Transfer the frosting to a piping bag fitted with your chosen tip. If you don’t have one, use a Ziplock bag with the corner trimmed to about 1 inch.
11. Step 11: Pipe rosettes of buttercream onto each cooled cupcake, starting from the center and swirling outward.
12. Step 12: Dip the edges of the frosted cupcakes into your favorite sprinkles, then serve and enjoy!

Tips & Variations

• Use vanilla bean paste instead of extract for a more intense vanilla flavor.
• Swap buttermilk with plain yogurt or milk mixed with a teaspoon of lemon juice to achieve similar tanginess.
• Add a teaspoon of lemon zest to the batter for a fresh twist.
• Try different piping tips for various frosting textures and designs.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. If refrigerated, bring to room temperature before serving. The frosted cupcakes can also be frozen for up to 2 months; thaw overnight in the refrigerator and then bring to room temperature before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes without buttermilk?

Yes, you can substitute the buttermilk with an equal amount of milk mixed with 1 teaspoon of lemon juice or white vinegar. Let it sit for 5 minutes before using to mimic the acidity of buttermilk.

How do I know when the cupcakes are done baking?

Insert a toothpick into the center of a cupcake; if it comes out clean or with a few moist crumbs, they are done. Baking times can vary slightly depending on your oven, so start checking at 18 minutes.

Moist Vanilla Cupcake Recipe

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★★★★★

4.7 from 122 reviews

• Author: Naomi
• Total Time: 33 minutes
• Yield: 12 cupcakes 1x
• Diet: Vegetarian

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Description

This Moist Vanilla Cupcake recipe delivers soft, fluffy cupcakes with a rich vanilla flavor, topped with a smooth vanilla buttercream frosting. Perfect for any celebration or a sweet treat, these cupcakes combine classic ingredients for a timeless dessert that’s easy to make and sure to please everyone.

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Ingredients

Scale 1x2x3x

Cupcake Batter

• 1 1/4 cup all-purpose flour (160g)
• 1 cup granulated sugar (200g)
• 1 1/2 tsp baking powder (6g)
• 1/2 tsp fine salt (3g)
• 1/2 cup buttermilk, room temperature (120ml)
• 1/2 cup water, room temperature (120ml)
• 1/4 cup vegetable or canola oil (60ml)
• 1 large egg, room temperature (56g)
• 1 Tbsp vanilla extract or vanilla bean paste (12ml)

Vanilla Buttercream

• 1/2 cup unsalted butter, room temperature (113g)
• 1 1/2 tsp vanilla extract or vanilla bean paste (6ml)
• 1/4 tsp fine salt (1g)
• 1 1/2 cups powdered sugar (188g)
• 1 Tbsp heavy whipping cream, room temperature (15ml)

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Instructions

1. Preheat and Prepare Pan: Begin by preheating your oven to 350°F (175°C) and line a muffin pan with 12 cupcake liners to ensure the cupcakes bake evenly and don’t stick.
2. Mix Dry Ingredients: In a large bowl, whisk together 1 1/4 cups all-purpose flour, 1 cup granulated sugar, 1 1/2 teaspoons baking powder, and 1/2 teaspoon fine salt to evenly distribute the leavening agents and salt.
3. Combine Wet Ingredients: Create a well in the dry ingredients and add 1/2 cup buttermilk, 1/2 cup water, 1/4 cup vegetable oil, 1 large egg, and 1 tablespoon vanilla extract. Whisk the wet ingredients separately until smooth before combining with dry ingredients.
4. Make Batter: Gradually whisk the wet ingredients into the dry ingredients until the batter is smooth and well combined without overmixing to ensure moist cupcakes.
5. Fill Cupcake Liners: Evenly divide the batter among the 12 cupcake liners, filling each about three-quarters full to allow room for rising.
6. Bake: Bake the cupcakes in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean, signaling they are fully cooked.
7. Cool Cupcakes: Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. For faster cooling, place the pan in the freezer for about 30 minutes.
8. Start Buttercream: Using a paddle attachment, beat 1/2 cup room-temperature unsalted butter on medium speed for 30 seconds until smooth and creamy.
9. Add Flavor and Salt: Lower the speed and mix in 1 1/2 teaspoons vanilla extract and 1/4 teaspoon fine salt until combined.
10. Add Sugar and Cream: Slowly add 1 1/2 cups powdered sugar while mixing on low. Halfway through, add 1 tablespoon heavy whipping cream to loosen the frosting and aid mixing.
11. Adjust Consistency: Continue mixing on low for a couple of minutes until the frosting is smooth and reaches the desired consistency. Add extra cream one tablespoon at a time if too thick, or more powdered sugar quarter-cup at a time if too thin.
12. Prepare Piping: Transfer the buttercream into a piping bag fitted with your preferred piping tip (commonly Wilton 1M). Alternatively, use a Ziplock bag with a trimmed corner for easy piping without specialized equipment.
13. Decorate: Pipe a buttercream rosette starting at the center of each cupcake and swirling outwards toward the edges.
14. Add Sprinkles: Lightly dunk the edges of the buttercream rosette into a bowl of your favorite sprinkles to add color and texture.
15. Serve and Enjoy: Your moist vanilla cupcakes are ready to enjoy fresh or store in an airtight container for later.

Notes

• Ensure all wet ingredients are at room temperature for better batter consistency and cupcake texture.
• Do not overmix the batter once wet and dry ingredients are combined to keep cupcakes moist and tender.
• If you prefer less sweet frosting, reduce the powdered sugar by 1/4 cup.
• Buttercream can be stored in the refrigerator for up to 3 days; re-whip before piping.
• You can customize decorations using different piping tips and sprinkle combinations.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: vanilla cupcakes, moist vanilla cupcakes, homemade cupcakes, vanilla buttercream, easy cupcake recipe, classic cupcakes