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Moist Vanilla Cupcakes
Prep Time
10 mins
Cook Time
23 mins

These moist vanilla cupcakes are perfect for a birthday celebration, potluck, or gettogether. They are fluffy, light, and airy, and irresistible. Another amazing quick and easy cupcake recipe from scratch.

Course: Dessert
Keyword: moist vanilla cupcakes, vanilla cupcakes
Servings: 12 cupcakes
For the cupcakes:
  • 1 1/2 cups or (180g) all-purpose flour
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup or 4oz or (113g) butter
  • 1 tablespoon vegetable oil
  • 1 cup or (200g) sugar
  • 2 large eggs
  • 1/2 cup or (120ml) whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup or 113g) unsalted butter, at room temperature
  • 2 to 3 cups powdered sugar or confectioners sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons whole milk or heavy cream
  • Pinch Salt
For the cupcakes:
  1. Preheat oven to 350 degrees Fahrenheit or 175 degrees Celsius. Grease or line a cupcake pan with paper liners.

  2. Mix together flour + baking powder + salt and keep aside.
    moist vanilla cupcakes step 1
  3. With a stand mixer or a handheld mixer cream butter and sugar until fluffy.

    moist vanilla cupcakes step 2
  4. Add vanilla and then add eggs one at a time beating well after each addition.

    moist vanilla cupcakes step 4
  5. Add flour mixture to the egg mixture alternating with milk in two batches beginning and ending with flour. Beat until fully incorporated but do not over mix.
    moist vanilla cupcakes step 5
  6. Divide the batter into 12 muffin cups.

    moist vanilla cupcakes step 7
  7. Bake for 20-23 minutes or until a toothpick inserted in the center of one of the cupcakes comes out clean.

  8. Let it sit for 5 minutes in the muffin pan before placing it on the wire rack for cooling.
  9. Cool completely before frosting.
For the frosting:
  1. Beat the butter until its soft. Reduce the speed of the hand beater to low and gradually add in 2 cups of powdered sugar until well incorporated. Taste and add more as needed.

  2. Add milk and vanilla extract along with salt and beat on medium speed for additional 2-3 minutes until the icing is fluffy. If the frosting is too runny, add more sugar. Alternately if it is too thick add more milk.

  3. Can be stored in an airtight container in the refrigerator. Whip with an electric mixer before using. I used a WILTON 2D tip for decorating.