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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Mix Wet Ingredients: In a separate medium-sized bowl, whisk together the milk, vegetable oil, vanilla extract, and eggs until fully combined.
- Combine Wet and Dry: Gradually add the wet ingredients into the dry ingredients and beat together until the mixture is smooth and homogenous.
- 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.
- 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.
- 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.
- Make Frosting – Beat Butter: In a large mixing bowl, beat the room temperature unsalted butter until smooth and creamy.
- 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.
- Add Remaining Powdered Sugar: Add the remaining powdered sugar and continue mixing until the frosting reaches a smooth consistency.
- Adjust Consistency: Add the remaining water or milk and a pinch of salt, then beat until the frosting is smooth and spreadable.
- 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
