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Moist Vanilla Cupcake Recipe

★★★★★

4.7 from 122 reviews
  • Author: Naomi
  • Total Time: 33 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Vegetarian

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.

Ingredients

Scale

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)

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

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Find it online: https://naomifletcher.com/moist-vanilla-cupcake-recipe/