Moist Vanilla Cupcakes Recipe

Introduction

These moist vanilla cupcakes are a classic treat perfect for any occasion. Soft, fluffy, and topped with a smooth vanilla buttercream, they are sure to delight both kids and adults alike. Simple to make and irresistibly delicious!

Ingredients

• 2 1/2 cups (325g) all purpose flour
• 2 cups (414g) sugar
• 3 tsp baking powder (NOT baking soda)
• 1 tsp salt
• 1 cup (240ml) milk
• 1/2 cup (120ml) vegetable oil
• 1 tbsp vanilla extract
• 2 large eggs
• 1 cup (240ml) water
• 1 cup (224g) unsalted butter, room temperature
• 4 cups (460g) powdered sugar
• 1 1/2 tsp vanilla extract
• 2-3 tbsp (30-45ml) water or milk
• Pinch of salt

Instructions

1. Step 1: Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners.
2. Step 2: In a large mixer bowl, combine the flour, sugar, baking powder, and salt. Set aside.
3. Step 3: In a medium bowl, mix together the milk, vegetable oil, vanilla extract, and eggs until combined.
4. Step 4: Add the wet ingredients to the dry ingredients and beat until well combined.
5. Step 5: Slowly add the water to the batter and mix on low speed until fully combined, scraping down the sides of the bowl as needed. Note that the batter will be very thin.
6. Step 6: Fill the cupcake liners about halfway and bake for 15-17 minutes, or until a toothpick inserted comes out with a few moist crumbs.
7. Step 7: Remove cupcakes from the oven and let cool in the pan for 2 minutes, then transfer to a cooling rack to cool completely.
8. Step 8: To make the frosting, beat the butter in a large mixer bowl until smooth.
9. Step 9: Add 2 cups of powdered sugar and mix until smooth.
10. Step 10: Add the vanilla extract and 1 tablespoon of water or milk, mixing until smooth.
11. Step 11: Add the remaining powdered sugar and mix until smooth.
12. Step 12: Add the remaining water or milk as needed, along with a pinch of salt, and mix until smooth.
13. Step 13: Pipe the frosting onto the cooled cupcakes using your desired piping tip.

Tips & Variations

• For extra flavor, add a teaspoon of almond extract to the batter or frosting.
• Make sure all wet ingredients are at room temperature for better mixing and texture.
• If the batter feels too thin, chill it for 15 minutes before baking to improve thickness.
• You can substitute vegetable oil with melted coconut oil for a subtle coconut flavor.
• Add colorful sprinkles before baking or after frosting to make them festive.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. If refrigerated, allow cupcakes to come to room temperature before serving for the best texture. The frosting may need gentle stirring if it firms up in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use baking soda instead of baking powder?

No, this recipe specifically calls for baking powder. Baking soda will not produce the right rise and texture for these cupcakes.

How do I know when the cupcakes are done?

Insert a toothpick into the center of a cupcake. If it comes out with a few moist crumbs but no raw batter, the cupcakes are ready.

Moist Vanilla Cupcakes Recipe

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★★★★★

5 from 92 reviews

• Author: Aiden
• Total Time: 32 minutes
• Yield: 12 cupcakes 1x

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Description

These Moist Vanilla Cupcakes are light, fluffy, and perfectly sweet, topped with a creamy vanilla buttercream frosting. Ideal for any celebration or as a delightful treat, they come together easily with simple ingredients and bake up beautifully in just under 20 minutes.

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Ingredients

Scale 1x2x3x

Cupcakes

• 2 1/2 cups (325g) all purpose flour
• 2 cups (414g) sugar
• 3 tsp baking powder (NOT baking soda)
• 1 tsp salt
• 1 cup (240ml) milk
• 1/2 cup (120ml) vegetable oil
• 1 tbsp vanilla extract
• 2 large eggs
• 1 cup (240ml) water

Vanilla Buttercream Frosting

• 1 cup (224g) unsalted butter, room temperature
• 4 cups (460g) powdered sugar
• 1 1/2 tsp vanilla extract
• 2–3 tbsp (30-45ml) water or milk
• pinch of salt

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Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (176°C) and line a cupcake pan with liners to ensure easy removal of cupcakes after baking.
2. Mix Dry Ingredients: In a large mixing bowl, combine the all purpose flour, sugar, baking powder, and salt. Set this mixture aside for later use.
3. Mix Wet Ingredients: In a separate medium-sized bowl, whisk together the milk, vegetable oil, vanilla extract, and eggs until fully combined.
4. Combine Wet and Dry: Gradually add the wet ingredients into the dry ingredients and beat together until the mixture is smooth and homogenous.
5. Add Water Slowly: Slowly pour in the water while mixing on low speed. The batter will be very thin; scrape down the sides of the bowl to ensure everything is well incorporated.
6. Fill Cupcake Liners and Bake: Fill each cupcake liner about halfway with the thin batter. Bake for 15-17 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs left attached.
7. Cool Cupcakes: Remove the cupcakes from the oven and allow them to cool in the pan for 2 minutes before transferring onto a cooling rack to cool completely.
8. Make Frosting – Beat Butter: In a large mixing bowl, beat the room temperature unsalted butter until smooth and creamy.
9. Add Powdered Sugar in Two Batches: Add 2 cups of powdered sugar to the butter and mix until smooth before adding the vanilla extract and 1 tablespoon of water or milk. Mix until well combined and smooth.
10. Add Remaining Powdered Sugar: Add the remaining powdered sugar and continue mixing until the frosting reaches a smooth consistency.
11. Adjust Consistency: Add the remaining water or milk and a pinch of salt, then beat until the frosting is smooth and spreadable.
12. Pipe the Frosting: Using a piping bag fitted with Ateco tip 844, pipe the vanilla buttercream frosting onto the cooled cupcakes for a professional finish.

Notes

• The batter will be very thin, which is normal for this recipe.
• If you prefer a thicker frosting, reduce the amount of water or milk slightly.
• Cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
• Make sure butter is at room temperature to achieve a smooth frosting.
• Use a toothpick to check doneness; a few moist crumbs mean it’s perfect.

• Prep Time: 15 minutes
• Cook Time: 17 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: vanilla cupcakes, moist cupcakes, vanilla buttercream, easy cupcakes, party cupcakes, classic vanilla dessert