Fluffy & Moist Vanilla Cupcakes from Scratch

If there’s one dessert I never get tired of making, it’s a good vanilla cupcake!

These bake up soft and light, don’t dry out, and work just as well for a birthday party as they do for a random weeknight treat.

The vanilla buttercream icing is simple, smooth, and easy to work with, so you don’t need any special skills to make them look good.

This is the kind of recipe you can come back to again and again, no stress, no fancy ingredients, just cupcakes that turn out the way you expect.

Ingredients for Vanilla Cupcakes

These cupcakes use simple, everyday ingredients .

Nothing here is complicated or hard to find, but each ingredient has a job to do to keep the cupcakes soft, fluffy, and full of vanilla flavor.

Vanilla cupcake ingredients:

All-Purpose Flour – This gives the cupcakes their structure while still keeping them soft and light.
Baking Powder – Helps the cupcakes rise evenly and keeps them fluffy instead of dense.
Baking Soda – Works with the other ingredients to give a little extra lift and tenderness.
Salt – Balances the sweetness and brings out the vanilla flavor.
Unsalted Butter – Adds richness and that classic homemade cupcake flavor.
Granulated Sugar – Sweetens the cupcakes and helps create a soft, tender crumb.
Eggs – Bind everything together and add moisture and structure.
Vanilla Extract – The main flavor here, so use a good one if you have it.
Milk – Keeps the batter smooth and helps the cupcakes stay moist after baking.

Vanilla buttercream ingredients:

Unsalted Butter – The base of the frosting that makes it creamy and spreadable.
Powdered Sugar – Sweetens and thickens the icing to the right consistency.
Vanilla Extract – Adds classic vanilla flavor to the frosting.
Milk or Cream – Helps thin the frosting so it’s easy to spread or pipe.
Salt – Cuts the sweetness just enough so the frosting doesn’t feel heavy.

How to Make Fluffy and Moist Vanilla Cupcakes

1. Preheat and Prep

Start by heating your oven to 350°F and lining a muffin pan with cupcake liners.

I always do this first so I’m not scrambling once the batter is ready.

It also helps everything bake evenly right from the start.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

This makes sure everything is evenly distributed so you don’t end up with pockets of baking powder.

A quick whisk is all you need here, no mixer required!

3. Cream the Butter and Sugar

Beat the butter and sugar together until the mixture looks light and fluffy.

This usually takes a couple of minutes and helps create that soft cupcake texture.

Don’t rush this step if you want airy cupcakes.

4. Add Eggs and Vanilla

Mix in the eggs one at a time, making sure each one is fully incorporated before adding the next.

Stir in the vanilla extract until everything is smooth.

This is where the batter starts to look like cupcake batter.

Room-temperature eggs mix in much more smoothly.

5. Combine Wet and Dry Ingredients

Add the dry ingredients in two parts, alternating with the milk.

Mix just until everything comes together, stopping as soon as you don’t see dry flour.

Use a spatula for the final stir to avoid overdoing it.

6. Fill the Cupcake Liners

Spoon the batter into the liners, filling each about two-thirds full.

This gives them room to rise without spilling over the sides.

I usually eyeball this instead of measuring.

An ice cream scoop makes this step fast and less messy!

7. Bake the Cupcakes

Bake the cupcakes until the tops spring back lightly and a toothpick comes out clean.

They should look lightly golden and set but not dry (try not to overbake them).

Start checking a minute or two early since ovens can run hot.

8. Cool Completely

Let the cupcakes cool in the pan for a few minutes, then move them to a wire rack.

They need to be fully cool before frosting or the icing will melt.

This part takes patience!

If you’re in a rush, spreading them out helps them cool faster.

9. Make the Buttercream

Beat the butter until it’s smooth, then gradually add powdered sugar, vanilla, and milk.

Keep mixing until the frosting is light and fluffy and easy to spread.

Adjust with more milk or sugar as needed.

If the frosting feels too sweet, a tiny pinch of salt helps balance it.

10. Frost and Finish

Frost the cooled cupcakes using a knife or piping bag.

You can keep it simple or dress them up with sprinkles if you want.

Either way, they’re ready to serve!

Vanilla Cupcakes Recipe

These vanilla are made completely from scratch with simple pantry ingredients and come together without any complicated techniques.

The batter bakes up evenly and the classic vanilla buttercream frosting is smooth, easy to pipe, and not overly sweet.

Ingredients

Vanilla Cupcakes:

1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1/2 cup milk, room temperature

Vanilla Buttercream Icing:

1 cup unsalted butter, softened
3 to 4 cups powdered sugar
2 teaspoons vanilla extract
2 to 3 tablespoons milk or cream
Pinch of salt

Cupcakes Instructions:

Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners.
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl and set aside.
Beat the butter and sugar together until light and fluffy, about 2 to 3 minutes.
Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
Add the dry ingredients in two additions, alternating with the milk, mixing just until combined.
Divide the batter evenly between the liners, filling each about 2/3 full.
Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Vanilla Buttercream Icing Instructions:

Beat the butter on medium speed until smooth and creamy.
Add powdered sugar one cup at a time, mixing on low speed until incorporated.
Mix in the vanilla extract, salt, and 2 tablespoons of milk or cream.
Beat on medium-high speed for 2 to 3 minutes until light and fluffy, adding more liquid as needed for desired consistency.
Frost the completely cooled cupcakes using a knife or piping bag.