Featuring a flavorful vanilla base and topped with a delightful creamy vanilla buttercream, these are undoubtedly the best moist vanilla cupcakes you will ever try! Whether you serve them for a special occasion or just as a simple dessert, these cupcakes will impress everyone!
Best Moist Vanilla Cupcakes Recipe
If you've been wondering how to make the best moist vanilla cupcakes from scratch, you are in the right place! Not only are they incredibly versatile and super easy to make, but they are also hands-down some of the moistest and most delicious cupcakes you will ever set your hands on.
This fluffy vanilla cupcake recipe features a tender cake base topped with creamy, sweet American buttercream frosting. Such frosting can stay fresh for days and I use the highest-quality, easy-to-find ingredients to pack each bite with the most delicious vanilla flavor. I also use a signature hack that makes these cupcakes incredibly moist, even days after baking them! Keep on reading!
Katalin's key take on how to make super moist vanilla cupcakes
No one wants a dry, crumbly texture when it comes to cupcakes. The secret to achieving those super moist cupcakes is a few essential ingredients and techniques that truly make a difference.
Baking is a science that requires precise quantities and high-quality ingredients for flawless results. Sugar plays a vital role by creating a bond with the wet ingredients, locking in moisture. Meanwhile, leavening agents such as baking powder and baking soda work with the acidity to create bubbles, giving cupcakes their airy, fluffy texture.
However, beyond the ingredients, your technique and how you use those ingredients matter just as much. The temperature of the ingredients and how you mix them can make a massive difference to the outcome. For moist, tender cupcakes every time, the key is to weigh your ingredients, use them at room temperature, follow the recipe carefully when it comes to creaming, folding, mixing, etc., and avoid overbaking.
In this recipe, I skip the oil and instead use my signature secret tip: I add ½ teaspoon of white vinegar and mix it with ½ teaspoon of baking soda to the batter right before baking. This hack produces extra light, airy cupcakes unlike any other!
Make the vanilla cupcake base
Before starting the vanilla cake recipe, make sure your butter (unsalted butter only), eggs, and milk are all at room temperature.
Begin by lining your cupcake tin with cupcake liners and preheating your oven to 175℃ / 350℉ (without the fan).
In a large mixing bowl, cream the softened butter and sugar for a few minutes until light and fluffy. Add the room-temperature eggs (egg yolks and egg whites) one at a time. Mix well between each addition, then mix in the vanilla extract.
In a separate bowl, sift together the all purpose flour, baking powder, and salt to combine the dry ingredients. Don't skip the salt– it is an essential ingredient that will balance the sweetness! Set your mixer to low speed, and gradually add these dry ingredients in thirds, alternating with the room-temperature whole milk until the batter comes together. Be careful not to overmix it, which can lead to dense, dry cupcakes. Alternatively, you can use just a hand whisk or rubber spatula here.
Combine the vinegar and baking soda in a small bowl. It will start to bubble quickly. Use a rubber spatula (do not use your hand mixer) to gently fold the bubbly mixture into the batter just until combined.
Using a piping bag or spoon, divide the batter evenly between the lined cupcake cavities, filling each about ¾ full. Do not fill it higher, or it can overflow when baked!
Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Avoid overbaking, as this can cause dryness.
Move the cupcakes to a wire cooling rack and let them cool completely to room temperature before piping the frosting on top.
Make the vanilla frosting (American buttercream)
Use your stand mixer or electric hand mixer to cream the room-temperature butter at medium-high speed for approximately three minutes until it becomes fluffy and lighter in color.
Then, reduce the mixer to low speed and gradually add the powdered sugar, a tablespoon at a time (sift it first to avoid lumps). Once combined, increase to medium-high speed and whip for an additional 4 minutes until it becomes light, fluffy, and has increased in volume.
Lastly, add the vanilla extract, salt, and heavy cream, then whip for another minute until the frosting is smooth and silky.
At this point, the frosting should be perfectly fluffy for piping. However, if it's too thick, add more cream, a tablespoon at a time. If it's too thin, add powdered sugar, one tablespoon at a time.
Assemble & Enjoy
Once the cupcakes have cooled completely, attach your piping nozzle to the piping bag and apply the buttercream frosting to each cupcake. To decorate it even further, you can top the frosting with sprinkles or other toppings of your choice!
Storage and freezing
These moist vanilla cupcakes have the best flavor and texture when served fresh. However, if you have leftovers, you can store them covered in an airtight container for 1-2 days. You can also freeze them in a freezer-safe plastic bag for up to three months. Let them come to room temperature before serving to allow the buttercream frosting to soften.
For more tips on storing cupcakes without sacrificing freshness, taste, or texture, see my guide on how to store and freeze cupcakes.
Flavor variations
Different frosting: If you don't mind the extra steps, top your cupcakes with my light and silky Swiss Meringue Buttercream instead. If you prefer chocolate icing, add cocoa powder to make chocolate buttercream or white chocolate, as in my white chocolate cupcake recipe.
With add-ins: Kick up the flavor of the base; try adding cinnamon, chocolate chips, crushed nuts, fresh berries, or shredded coconut, as I do in my coconut cupcakes. You can add orange or lemon zest for a touch of citrus. Or, for a nutty flavor, you can swap out the vanilla extract for almond extract in the frosting.
With filling: If you're feeling creative, you can fill your cupcakes with delicious and creamy surprises such as my homemade caramel sauce, Nutella filling, Biscoff spread, or chocolate ganache. You can also try it with lemon curd, mango curd, strawberry compote, or apple pie filling, which perfectly complements the vanilla flavor.
Ingredient substitutions
For a gluten-free cake, use almond flour instead of all-purpose flour. See my flour guide for other gluten-free alternatives.
For a vegan-friendly version, use high-fat, dairy-free milk, vegan butter, and heavy cream. Swap out the eggs with one of these egg substitutes. Remember that dairy-free products will have a different taste and texture.
While substituting ingredients is possible, you must slightly reformulate the other ingredients to maintain a similar flavor and texture balance. Unfortunately, I cannot provide specific instructions for every diet.
Expert tips to make vanilla cupcakes that are moist
- Room-temperature ingredients are necessary to emulsify the ingredients properly in the batter. I recommend taking the milk out of the fridge for at least an hour before starting the recipe and placing your eggs in a bowl of hot water for five minutes. See my guide on softening butter quickly for tips on doing so without using a microwave.
- For perfect vanilla cupcakes and buttercream, use high-quality, high-fat ingredients, such as 82% fat European-style butter, 3% whole milk, 36% fat heavy cream, and the highest-quality vanilla extract or vanilla bean paste.
- Do not attempt to make the baking soda and vinegar mixture in advance. The longer it sits, the slower the chemical reaction will be, and the less your cupcakes will rise!
- I recommend using the toothpick test to indicate doneness versus time since baking time can vary between ovens.
- Be careful not to overwhip the buttercream as it adds too many air pockets to the cream. Use a rubber spatula in a gentle back-and-forth motion to remove any excess air and make it super creamy again.
What equipment to use
For the best accuracy and consistency, measure ingredients using a digital scale and check the temperature using a digital oven thermometer.
To prepare the batter, use an electric hand mixer to mix the wet ingredients. Use a rubber spatula to fold in the dry ingredients.
You'll also need a 12-cup muffin pan for baking and a cooling rack to help the cupcakes cool thoroughly. Don't forget your piping bag with a Wilton 1M nozzle tip for frosting!
Try some of my other Cupcake recipes
Here are a few favorites:
- Strawberry Crunch Cupcakes
- Cinnamon Cupcakes
- Tiramisu Cupcakes
- Coffee Cupcakes
- Chocolate Raspberry Cupcakes
- Coconut Cupcakes
For even more cupcake flavors and ideas for every occasion, check out my roundup of the 50+ Best Cupcake Recipes.
Have you tried this recipe?
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Best Moist Vanilla Cupcakes
Equipment
Ingredients
Vanilla Cupcakes
- 150 g (¾ cups) Granulated sugar
- 113 (½ cups) Unsalted butter at room temperature
- 2 Egg at room temperature
- 2 teaspoons Vanilla extract
- 120 g (½ cups) Whole milk at room temperature
- 185 g (1½ cups) All purpose flour
- ½ teaspoon Salt
- ½ teaspoon Baking powder
- ½ teaspoon White vinegar
- ½ teaspoon Baking soda
American Buttercream
- 226 g (1 cups) Unsalted butter 82% fat content European-style butter, use it softened
- 360 g (3 cups) Powdered sugar sifted
- 1 tablespoon Vanilla extract
- ¼ teaspoon Salt
- 3 tablespoons Heavy cream 36% fat content
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Instructions
Vanilla Cupcakes
- Prepare your cupcake tin by lining it with muffin liners and preheat your oven to 175℃ / 350℉ (no fan).
- Sift together the flour, baking powder, and salt. This is your dry ingredients. Reduce the mixer speed to low speed and add the dry ingredients in thirds alternating with the room temperature milk. Do not overmix the batter at this point.
- In a small bowl, mix vinegar with the baking soda. It will be super bubbly. Then, immediately fold the vinegar mixture into the batter just until it's combined.
- Pipe or spoon the batter evenly into the cavities of your cupcake tin, filling each one about ¾ full.
- Bake the cupcake for about 20-22 minutes at 175℃ / 350℉ or until a toothpick inserted into the center comes out clean. Do not overbake them, as they can dry out. Cool the baked cupcakes on a cooling rack. They must be at room temperature before frosting.
Vanilla American Buttercream Frosting
- Cream the room-temperature butter at medium-high speed for 3 minutes until it becomes light in color and fluffy in texture.
- Add in the powdered sugar tablespoon by tablespoon on low speed, then turn the mixer back on medium-high speed and whip it for another 4 minutes or until the mixture becomes light, fluffy, and increases in volume.
- Lastly, add the vanilla extract, salt, and heavy cream and continue whipping for another minute until it is smooth and silky.
- The frosting should have the perfect pipeable fluffy texture. If, for some reason, it is too thick, add some more cream (1 tablespoon at a time). If the frosting is too thin, add more powdered sugar (1 tablespoons at a time).
Assembling
- Once the cupcakes are cooled to room temperature, pipe the buttercream frosting on each cupcake, I am using Wilton 1M piping nozzle tip. Decorate with sprinkles, if desired.
- Serve the cupcakes fresh. Any leftovers can be stored covered and refrigerated for 1-2 days. Bring them back to room temperature before serving for the frosting to soften.
Notes
- Measure your ingredients with a digital scale for accuracy.
- All cupcake ingredients must be at room temperature to properly emulsify: eggs, butter, and milk.
- Use good quality high-fat (82%) butter for making buttercream and cupcakes.
- Alternatively, the recipe can be made with high-fat vegan butter and vegan milk and cream. However, the taste will be different vs using dairy products.
- It is key to use high-quality vanilla for the best flavor. Feel free to try my homemade vanilla extract.
- The baking soda and vinegar mixture is my signature baking hack for making cupcakes super moist and fluffy; do not skip it.
- Baking these cupcakes takes 22 minutes in my oven. However, you should focus on the texture, not the time. Apply the toothpick test (it should come out clean) to avoid overbaked cupcakes. Do not overbake them, as that will result in a dry texture.
- The temperature and texture of the butter are key when making buttercream. Wait until it is soft. However, avoid last-minute microwaving.
- When adding the powdered sugar, reduce the speed of the mixer to avoid creating a huge powdered sugar cloud.
- I recommend the paddle attachment to avoid unnecessary air bubbles. Mix the cream at the end by hand with a rubber spatula for a few minutes to get your buttercream fully silky, without air bubbles.
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Note that the buttercream texture is best straight after making it when the butter is at the right temperature (room temperature) and the mixture is freshly whipped. I like to use the frosting immediately or store it at room temperature in a piping bag for a few hours. If stored in the refrigerator, you will need to bring it back to room temperature before using it and might need to give it another minute or two to whip in the stand mixer to increase the volume again.
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