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The Ultimate Moist & Fluffy Vanilla Cupcakes From Scratch

Close-up of several moist vanilla cupcakes topped with thick swirls of white buttercream frosting.
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Follow this simple, beginner-friendly recipe to make the best vanilla cupcakes from scratch. These cakes are incredibly moist, fluffy, and packed with real vanilla flavor, perfect for any celebration or everyday dessert.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup whole milk, room temperature
  • 1/2 cup simple vanilla frosting recipe (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter and sugar together until the mixture is light and fluffy, about 3 minutes. This step helps create a tender vanilla cake texture.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients (e.g., 1/3 flour, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour). Mix only until just combined; do not overmix.
  6. Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. Once cool, frost your homemade vanilla cupcakes with your preferred buttercream or simple vanilla frosting recipe.

Notes

  • For the moistest cupcakes, ensure your butter, eggs, and milk are at true room temperature before starting.
  • Do not overmix the batter once the flour is added; this develops gluten and leads to tough cupcakes. Mix just until the streaks of flour disappear.
  • Use high-quality pure vanilla extract or vanilla bean paste for the best vanilla flavor.
  • To prevent dry cake, check for doneness exactly at 18 minutes. Overbaking is the main cause of dryness.

Nutrition

Find it online: https://cookingzenith.com/moist-fluffy-vanilla-cupcakes-from-scratch/