If you are on the lookout for a cupcake recipe that delivers the perfect balance of fluffy softness, rich vanilla flavor, and incredible moisture, you have to try this Moist Vanilla Cupcakes Recipe. These cupcakes have a tender crumb that melts in your mouth, thanks to a beautifully simple combination of ingredients and a straightforward technique. Whether you’re baking for a special occasion or just because you crave something sweet with a classic taste, these cupcakes will quickly become a go-to favorite in your baking repertoire.
Ingredients You’ll Need
These ingredients are wonderfully simple but essential to create that moist, tender texture and rich vanilla aroma that makes this recipe stand out. Each one plays a unique role in elevating the cupcakes from ordinary to extraordinary.
- All-purpose flour (2 1/2 cups / 325g): The foundation of the batter, providing structure while keeping the crumb tender.
- Sugar (2 cups / 414g): Adds sweetness and helps retain moisture to keep this recipe truly moist.
- Baking powder (3 tsp): The secret to the perfect rise without any bitter aftertaste from baking soda.
- Salt (1 tsp): Balances the sweetness and enhances the vanilla flavor beautifully.
- Milk (1 cup / 240 ml): Contributes to a tender crumb and adds richness.
- Vegetable oil (1/2 cup / 120 ml): Keeps the cupcakes wonderfully moist and soft, better than butter alone.
- Vanilla extract (1 tbsp): Imparts that classic warm vanilla flavor we all love.
- Large eggs (2): Provide structure and stability, ensuring these cupcakes hold their shape while staying light.
- Water (1 cup / 240 ml): Makes the batter thin and airy, contributing to the moistness of these cupcakes.
- Unsalted butter, room temperature (1 cup / 224g): Essential for the luscious frosting, yielding a creamy smooth texture.
- Powdered sugar (4 cups / 460g): Adds sweetness and the perfect consistency for piping frosting.
- Vanilla extract (1 1/2 tsp): Enhances the frosting’s flavor with a lovely vanilla note.
- Milk or heavy cream (2-3 tbsp / 30-45 ml): Helps to create the ideal frosting texture—smooth and spreadable.
- Pinch of salt: Balances the sweetness of the frosting just right.
How to Make Moist Vanilla Cupcakes Recipe
Step 1: Prep Your Oven and Cupcake Pan
The first thing you want to do is preheat your oven to 350°F (176°C) and line a cupcake pan with liners. This step sets the stage for even baking and makes cleanup a breeze. The right temperature ensures the cupcakes will rise perfectly and develop that tender crumb we’re after.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Mixing these ingredients well at the start ensures your cupcakes have an even texture and a balanced rise. Set aside so you can focus on the wet ingredients next.
Step 3: Combine the Wet Ingredients
In a separate medium bowl, whisk together the milk, vegetable oil, vanilla extract, and eggs. This mixture is the flavor and moisture powerhouse—the oil is a game changer here for that sought-after moist texture.
Step 4: Bring It All Together
Pour the wet ingredients into the bowl with the dry ingredients and beat on a medium speed until everything is well combined. You’re starting to see the cupcake magic happen now! The batter will be smooth but keep a close eye for full incorporation to avoid lumps.
Step 5: Add Water and Finish the Batter
Slowly add the water while mixing on a low speed. The batter will be very thin, which might surprise you, but this is exactly what keeps the cupcakes so moist. Scrape down the sides of the bowl to make sure everything is perfectly mixed in.
Step 6: Bake the Cupcakes
Fill each cupcake liner about halfway with batter. Bake for 15 to 17 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. The timing is crucial for that perfect moist crumb—don’t overbake!
Step 7: Cool the Cupcakes
Remove the cupcakes from the oven and allow them to cool in the pan for about 2 minutes, then transfer them to a wire rack. Cooling thoroughly before frosting prevents melting and ensures a neat, beautiful finish.
Step 8 to 13: Make and Apply the Frosting
Beat the softened butter in a large bowl until smooth, then gradually add powdered sugar and vanilla extract, alternating with milk or cream until the frosting reaches a smooth, fluffy consistency. Add a pinch of salt to balance the sweetness. When the cupcakes have cooled completely, pipe the frosting on top using your favorite tip for a professional look. I love using Ateco tip 844 for lovely swirls.
How to Serve Moist Vanilla Cupcakes Recipe
Garnishes
Simple garnishes like rainbow sprinkles, edible glitter, or fresh berries can add a pop of color and texture. A light dusting of powdered sugar or a drizzle of chocolate sauce can also elevate these cupcakes from everyday to festive in an instant.
Side Dishes
These vanilla cupcakes pair wonderfully with fresh fruit salad, creamy vanilla or chocolate ice cream, or even a cup of rich hot chocolate. The complementary textures and flavors create an inviting dessert experience that everyone will savor.
Creative Ways to Present
Try displaying the cupcakes on a tiered cake stand for a charming party centerpiece or arrange them in decorative boxes lined with parchment paper as gifts. You can also experiment with layering cupcake halves with frosting and fresh fruit in parfait glasses for a delightful twist.
Make Ahead and Storage
Storing Leftovers
Store leftover cupcakes in an airtight container at room temperature for up to two days. If your kitchen is warm, the fridge is a better option but let cupcakes come to room temperature before serving to bring back softness and flavor.
Freezing
You can freeze unfrosted cupcakes wrapped tightly in plastic wrap and sealed in a freezer-safe container for up to three months. Frost them once thawed for the best texture and appearance.
Reheating
To refresh refrigerated or frozen cupcakes, microwave each cupcake for about 10-15 seconds. This warms them slightly, reviving that delicious tender crumb without drying them out.
FAQs
Can I substitute the vegetable oil with butter?
Butter usually creates a denser crumb whereas vegetable oil keeps these vanilla cupcakes extra moist and tender. If you prefer butter, use it melted but expect a slight texture difference.
Why is the batter so thin?
The thin batter comes from adding water at the end, which is key to making the cupcakes moist and light. It may seem unusual but trust the process!
Can I make these cupcakes gluten-free?
Yes! Use a gluten-free all-purpose flour blend designed for baking, and make sure your baking powder is gluten-free as well. The texture will be slightly different but still delicious.
How long does it take to frost all 24 cupcakes?
With a piping bag, frosting 24 cupcakes usually takes about 15 to 20 minutes, depending on your decorating speed and the design you choose.
Can I use almond or soy milk instead of regular milk?
Absolutely! Almond or soy milk works fine and will not significantly change the outcome of these Moist Vanilla Cupcakes Recipe, perfect for dairy-free tweaks.
Final Thoughts
Once you try this Moist Vanilla Cupcakes Recipe, you’ll realize why it’s such a beloved classic. Simple ingredients come together in a beautifully balanced way to create cupcakes that are soft, fragrant, and so delightfully moist you’ll want to bake them again and again. Whether for a casual treat or a special celebration, these cupcakes are an absolute crowd-pleaser. So grab your mixer and get ready to enjoy one of the most satisfying home-baked treats out there!
Print
Moist Vanilla Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24-26 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Learn how to make moist and fluffy vanilla cupcakes topped with creamy homemade vanilla frosting. These classic vanilla cupcakes are perfect for any celebration or just a sweet treat, with a tender crumb and rich buttery frosting made from scratch.
Ingredients
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 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
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (176°C) and line a cupcake pan with paper liners to prevent sticking and ease cleanup.
- Mix Dry Ingredients: In a large mixing bowl, add the flour, sugar, baking powder, and salt. Whisk together to combine evenly.
- Combine Wet Ingredients: In a medium bowl, whisk together the milk, vegetable oil, vanilla extract, and eggs until blended.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and beat until thoroughly combined with no lumps.
- Add Water Gradually: Slowly pour in the water while mixing on low speed. The batter will become very thin. Scrape down the bowl sides to ensure everything is mixed well.
- Fill Cupcake Liners: Pour the batter into the cupcake liners, filling each about halfway to allow room for rising during baking.
- Bake: Bake the cupcakes in the preheated oven for 15-17 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached.
- Cool Cupcakes: Remove cupcakes from the oven and let them cool in the pan for 2 minutes. Then transfer them to a cooling rack to cool completely before frosting.
- Prepare Frosting – Beat Butter: In a large bowl, beat the softened butter until smooth and creamy using a mixer.
- Add Powdered Sugar (Part 1): Add 2 cups of the powdered sugar and beat until smooth and incorporated well.
- Add Vanilla and Milk: Stir in the vanilla extract and 1 tablespoon of milk or cream, mixing until smooth.
- Add Remaining Powdered Sugar: Add the remaining powdered sugar and mix again until the frosting is smooth and fluffy.
- Adjust Consistency and Seasoning: Add additional milk or cream as needed to reach desired consistency, and add a pinch of salt to balance sweetness; mix well.
- Frost Cupcakes: Using a piping bag fitted with Ateco tip 844, pipe the frosting decoratively onto the cooled cupcakes for a professional finish.
Notes
- The batter will be very thin—this is expected and results in moist cupcakes.
- Ensure the cupcakes are completely cool before frosting to prevent melting the frosting.
- You can adjust the milk or cream quantity in the frosting to achieve your preferred consistency.
- Use fresh baking powder to ensure proper rise and fluffiness.
- The frosting tip Ateco 844 creates a beautiful swirl, but any large star tip can be substituted.
