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The Ultimate Moist and Fluffy Classic Vanilla Cupcakes

Close-up of a moist vanilla cupcake topped with a tall swirl of creamy white vanilla frosting.
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Learn how to bake bakery-style vanilla cupcakes from scratch that are incredibly soft, moist, and perfect for any celebration. This easy recipe delivers the best homemade vanilla cupcake texture.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 large egg whites, room temperature
  • 1 cup whole milk, room temperature
  • 2 teaspoons pure vanilla extract
  • For the Buttercream: 1 cup (2 sticks) unsalted butter, softened, 4 cups powdered sugar, 1 teaspoon pure vanilla extract, 3-4 tablespoons heavy cream, pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. This is your dry mix.
  3. Add the softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse sand. This step helps coat the flour particles for a tender crumb.
  4. In a separate bowl, whisk together the egg whites, milk, and vanilla extract until just combined. This is your wet mix.
  5. Gradually add half of the wet mix to the flour mixture, beating on medium speed until just incorporated. Scrape down the sides of the bowl.
  6. Add the remaining wet mix and beat on medium speed for about 1 minute until the batter is smooth and fluffy. Do not overmix.
  7. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  10. To make the frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, beating until smooth. Add the vanilla extract and heavy cream, one tablespoon at a time, beating until you reach a light and fluffy consistency. Add a pinch of salt to balance the sweetness.
  11. Once cupcakes are completely cool, frost them generously using a piping bag or knife.

Notes

  • For the best texture, make sure your butter, milk, and egg whites are all at room temperature before you start mixing.
  • Using pure vanilla extract is key to achieving that classic, rich flavor that makes these bakery style vanilla cupcakes so popular.
  • If your batter seems too thick, Ethan suggests adding an extra splash of milk; if it seems too thin, add a tablespoon of flour. Taste and adjust!

Nutrition

Find it online: https://tastytipster.com/vanilla-cupcakes-moist-fluffy-recipe/