Moist Vanilla Cupcakes Recipe

A simple vanilla cupcake for any occasion! So moist, fluffy, and delicious you'll make them every week!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings cupcakes

Calories 624kcal

Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan.
Sift the flour, sugar salt, baking soda and powder into a large bowl, and whisk together.
Separate the eggs. You can use the yolks for a custard or a batch French buttercream.
In another bowl, whisk together the wet ingredients until combined. (The batter may be clumpy, do not worry!)
Add the wet ingredients to the dry ingredients. Mix until combined.
Distribute the batter evenly into cupcake papers, filling each paper with about 2/3 the way up.
Bake for about 18 minutes or until centers are springy to the touch.

In a stand mixer fitted with a paddle attachment, cream the room temperature butter. Add in the confectioners sugar in two batches. Add salt, milk, cream and vanilla. Mix until fluffy.
Transfer to a piping bag.
Pipe a large dollop of buttercream on each cupcake.

Feel free to modify this frosting recipe! I especially love to make these cupcakes with a dollop of Italian meringue buttercream on top as it’s less sweet and lighter (tasting not calories) than American buttercream or other frosting options. I give plenty of ideas in the section above, “Which Type Of Frosting Is Best For Vanilla Cupcakes?”