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Perfect Moist Vanilla Cupcakes From Scratch with Classic Buttercream

Close-up of a single, perfectly baked vanilla cupcake from scratch topped with a generous swirl of white buttercream frosting.
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Make bakery style vanilla cupcakes at home using this easy scratch recipe. These fluffy vanilla cupcakes use simple ingredients for a tender crumb and are topped with whipped vanilla buttercream frosting.

Ingredients

Scale
  • 1 3/4 cups (220g) all-purpose flour
  • 1 1/2 cups (300g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened to room temperature
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 3/4 cup (180ml) whole milk, room temperature
  • For the Buttercream: 1 cup (226g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 2–3 tablespoons heavy cream or milk
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. This mixes the dry ingredients well.
  3. Add the softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse sand.
  4. In a separate small bowl, whisk together the eggs, vanilla extract, and milk.
  5. Pour half of the wet ingredients into the dry ingredients. Mix on medium speed for about 30 seconds until just combined. Scrape down the sides of the bowl.
  6. Pour in the remaining wet ingredients. Mix on medium speed for another 60 seconds until the batter is smooth. Do not overmix.
  7. Divide the homemade cupcake batter evenly among the 12 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 before frosting.
  10. To make the frosting: Beat the softened butter in a large bowl until creamy. Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed.
  11. Add the vanilla extract and salt. Beat on medium speed until light and fluffy, adding heavy cream one tablespoon at a time until you reach your desired spreading consistency.
  12. Once cupcakes are completely cool, pipe or spread the classic vanilla cupcake frosting onto each one.

Notes

  • For the moistest cupcakes, ensure your butter, eggs, and milk are at true room temperature before mixing.
  • To prevent cupcakes from sinking, do not open the oven door during the first 15 minutes of baking.
  • If your batter seems too thick, add one extra tablespoon of milk to achieve a smooth consistency.

Nutrition

Find it online: https://blissbatter.com/vanilla-cupcakes-from-scratch/