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Moist Vanilla Cupcakes with Buttercream Frosting

These delightful Moist Vanilla Cupcakes with Buttercream Frosting bring warmth, nostalgia, and happiness to any occasion. Perfect for family gatherings or as a sweet treat at home.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, softened
  • 2 large eggs
  • 0.5 cup milk
  • 2 teaspoons vanilla extract Preferably pure vanilla extract.
  • 1.5 teaspoons baking powder
  • 0.25 teaspoon salt
For the Buttercream Frosting
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2-3 tablespoons milk Adjust for desired frosting consistency.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until just combined.
Baking
  1. Fill each cupcake liner about two-thirds full with the batter.
  2. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
  3. Allow the cupcakes to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Frosting
  1. Beat the softened butter until creamy, then gradually add the powdered sugar.
  2. Mix on low speed until combined, then add vanilla extract and milk until reaching desired consistency.
  3. Once the cupcakes are cool, frost each with the buttercream using a spatula or piping bag.
Serving
  1. Serve your delightful moist vanilla cupcakes with a refreshing cup of tea, coffee, or milk.

Notes

Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat individual cupcakes before serving.