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Super Soft and Fluffy Vanilla Cupcakes Recipe

Super Soft and Fluffy Vanilla Cupcakes

Tender vanilla cupcakes made with softened butter, whole milk, and sour cream or full-fat yogurt, finished with fluffy vanilla buttercream. This recipe yields 12 cupcakes.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 1 hour 8 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Vanilla Cupcakes
  • 1 1/2 cups (188 g) All-purpose flour
  • 1 1/2 teaspoons Baking powder
  • 1/4 teaspoon Fine salt
  • 1/2 cup (113 g) Unsalted butter, softened
  • 3/4 cup (150 g) Granulated sugar
  • 2 large Large eggs, at room temperature
  • 2 teaspoons Pure vanilla extract
  • 1/2 cup (120 ml) Whole milk, at room temperature
  • 2 tablespoons Sour cream or plain full-fat yogurt
Vanilla Buttercream
  • 1 cup (226 g) Unsalted butter, softened
  • 3 cups (360 g) Powdered sugar, sifted
  • 2 teaspoons Vanilla extract
  • 2-3 tablespoons Heavy cream or milk
  • 1 pinch Salt

Method
 

Step-by-Step
  1. Line a 12-cup muffin pan with paper liners and preheat the oven to 350°F (175°C).
  2. Whisk the flour, baking powder, and fine salt together in a medium bowl.
  3. Beat the softened butter and granulated sugar for about 2–3 minutes, until pale and fluffy.
  4. Beat in the eggs one at a time, then mix in the vanilla extract.
  5. Add the dry ingredients in two or three additions, alternating with the milk and sour cream or yogurt. Mix only until the batter is smooth.
  6. Divide the batter evenly among the liners, filling each about two-thirds full.
  7. Bake for 18–22 minutes, until the tops spring back lightly and a toothpick comes out clean or with a few moist crumbs.
  8. Cool the cupcakes in the pan for 5 minutes, then transfer them to a rack to cool completely.
  9. For the buttercream, beat the softened butter until smooth. Gradually add the sifted powdered sugar, then mix in the vanilla, salt, and enough cream or milk to create a light, spreadable texture.
  10. Beat the frosting for 3–5 minutes until fluffy, then pipe or spread it onto the fully cooled cupcakes.

Notes

Use room-temperature butter, eggs, and dairy for an even batter and lighter crumb. Measure flour by weight when possible, or spoon it into a measuring cup and level it. Do not overmix the batter or overfill the liners. Store finished cupcakes covered at room temperature for up to 2 days, or refrigerate them in an airtight container and bring them to room temperature before serving.