Moist Vanilla Cupcakes Recipe

Introduction

These moist vanilla cupcakes are a classic treat perfect for any occasion. Soft, fluffy, and topped with a creamy vanilla buttercream frosting, they’re sure to delight both kids and adults alike. Easy to make and irresistibly delicious, these cupcakes will quickly become a favorite in your baking repertoire.

Ingredients

• 2 1/2 cups (325g) all purpose flour
• 2 cups (414g) sugar
• 3 tsp baking powder (NOT baking soda)
• 1 tsp salt
• 1 cup (240 ml) milk
• 1/2 cup (120 ml) vegetable oil
• 1 tbsp vanilla extract
• 2 large eggs
• 1 cup (240 ml) water
• 1 cup (224g) unsalted butter, room temperature
• 4 cups (460g) powdered sugar
• 1 1/2 tsp vanilla extract
• 2-3 tbsp (30-45 ml) milk or heavy cream
• pinch of salt

Instructions

1. Step 1: Preheat your oven to 350°F (176°C) and line a cupcake pan with liners.
2. Step 2: In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Set aside.
3. Step 3: In a medium bowl, whisk together the milk, vegetable oil, vanilla extract, and eggs until blended.
4. Step 4: Pour the wet ingredients into the dry ingredients and beat until fully combined.
5. Step 5: Slowly add the water to the batter while mixing on low speed. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated. The batter will be thin.
6. Step 6: Fill each cupcake liner about halfway with batter and bake for 15-17 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
7. Step 7: Remove the cupcakes from the oven and let them cool in the pan for 2 minutes. Then transfer to a wire rack to cool completely.
8. Step 8: For the frosting, beat the room-temperature butter in a large bowl until smooth and creamy.
9. Step 9: Add 2 cups of powdered sugar and continue beating until smooth.
10. Step 10: Mix in the vanilla extract and 1 tablespoon of milk or cream until fully incorporated.
11. Step 11: Gradually add the remaining powdered sugar and beat until smooth.
12. Step 12: Add the remaining milk or cream as needed, along with a pinch of salt, and mix until the frosting reaches your desired consistency.
13. Step 13: Pipe or spread the frosting onto the cooled cupcakes. For a decorative touch, a piping tip such as Ateco 844 works well.

Tips & Variations

• Use room temperature ingredients for smoother batter and frosting.
• For extra flavor, add a teaspoon of almond extract along with vanilla in the batter or frosting.
• If you prefer a richer cupcake, substitute half the vegetable oil with melted butter.
• To make chocolate cupcakes, replace 1/2 cup of flour with unsweetened cocoa powder.
• Make vegan by substituting eggs with flax eggs and using plant-based milk and butter alternatives.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days, but allow them to come to room temperature before serving. The frosting can be chilled but may firm up; gently warm or beat before applying. These cupcakes also freeze well for up to 3 months when wrapped tightly—thaw overnight in the refrigerator before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a mixer?

Yes, you can mix the batter and frosting by hand using a whisk and a sturdy spoon, though it may take more effort to achieve a smooth texture.

Why is the batter so thin?

The addition of water makes the batter thinner than traditional cupcake batters, which helps create a lighter, moister cupcake. Be sure not to add extra flour or it will affect the texture.

Moist Vanilla Cupcakes Recipe

Print Recipe

★★★★★

4.8 from 142 reviews

These Moist Vanilla Cupcakes are a classic treat featuring a light, tender crumb and a creamy vanilla buttercream frosting. Perfect for celebrations or a simple indulgence, they combine all-purpose flour, sugar, and a hint of vanilla to create a delightful dessert that’s easy to bake and irresistibly delicious.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 17 minutes
• Total Time: 32 minutes
• Yield: 12 standard cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 (240 ml) milk
• 1/2 cup (120 ml) vegetable oil
• 1 tbsp vanilla extract
• 2 large eggs
• 1 cup (240 ml) 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 (30–45 ml) milk or heavy cream
• pinch of salt

Instructions

1. Preheat Oven: Preheat your oven to 350°F (176°C) and line a cupcake pan with paper liners to prepare for baking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Set aside.
3. Combine Wet Ingredients: In a medium bowl, mix the milk, vegetable oil, vanilla extract, and eggs until smooth and fully incorporated.
4. Mix Wet into Dry: Pour the wet ingredient mixture into the dry ingredients and beat on medium speed until the batter is well combined without lumps.
5. Add Water: Slowly add the water to the batter while mixing on low speed. Scrape the sides of the bowl to ensure everything is evenly mixed. Note that the batter will be thin.
6. Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling them about halfway to allow room for rising.
7. Bake Cupcakes: Bake in the preheated oven for 15-17 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
8. Cool Cupcakes: Remove cupcakes from the oven and let them cool in the pan for 2 minutes. Then transfer them to a wire rack to cool completely.
9. Prepare Frosting – Beat Butter: In a large mixing bowl, beat the room temperature unsalted butter until smooth and creamy using a mixer.
10. Incorporate Powdered Sugar (Part 1): Add 2 cups of powdered sugar to the butter and beat until the mixture is smooth and fluffy.
11. Add Flavor and Liquid: Mix in the vanilla extract and 1 tablespoon of milk or heavy cream until fully combined and smooth.
12. Add Remaining Powdered Sugar: Gradually add the remaining powdered sugar and continue to beat until the frosting is smooth.
13. Adjust Consistency and Season: Add the remaining milk or cream, as needed, along with a pinch of salt, mixing until the frosting reaches a smooth, pipeable texture.
14. Frost Cupcakes: Using a piping bag fitted with Ateco tip 844 or your preferred tip, pipe the vanilla buttercream frosting onto the cooled cupcakes.

Notes

• The batter will be thin after adding water; this is normal and results in moist cupcakes.
• Frosting consistency can be adjusted by adding more milk/cream to thin or powdered sugar to thicken.
• Ensure cupcakes are completely cool before frosting to prevent melting.
• Baking time can vary slightly depending on your oven; start checking at 15 minutes.
• Use room temperature butter for frosting to achieve a smooth, creamy texture.

Keywords: vanilla cupcakes, moist cupcakes, vanilla buttercream frosting, classic cupcakes, easy dessert, party cupcakes