If you’ve ever dreamed of a cupcake so tender, flavorful, and utterly delightful that it feels like a warm hug in dessert form, this Moist Vanilla Cupcakes Recipe is exactly what you need. These cupcakes boast a perfect balance of softness and sweetness, infused with the comforting aroma of real vanilla. Each bite melts in your mouth and is crowned with the creamiest, dreamiest vanilla frosting that turns simple cupcakes into a celebration-worthy treat. Whether you’re baking for a party, a cozy coffee date, or simply indulging your sweet tooth, this recipe will become your go-to for classic, irresistible cupcakes that everyone will rave about.
Ingredients You’ll Need
Getting the perfect cupcakes starts with simple, high-quality ingredients that work together to create the ideal taste, texture, and color. Nothing fancy here—just pantry staples that will give you that moist crumb and luscious frosting you’re looking for.
- 2 1/2 cups (325g) all purpose flour: The base providing structure and tenderness when measured accurately.
- 2 cups (414g) sugar: Sweetens the cupcakes and helps retain moisture for that chewy softness.
- 3 tsp baking powder (NOT baking soda): The leavening agent that ensures your cupcakes rise beautifully.
- 1 tsp salt: Enhances flavor and balances sweetness perfectly.
- 1 cup (240 ml) milk: Adds moisture and richness to the crumb.
- 1/2 cup (120 ml) vegetable oil: Keeps cupcakes tender and moist without heaviness.
- 1 tbsp vanilla extract: The star flavor that makes these cupcakes truly special.
- 2 large eggs: Bind ingredients and add richness.
- 1 cup (240 ml) water*: Helps thin the batter for a delicate crumb; yes, water!
- 1 cup (224g) unsalted butter, room temperature: Creamy base for the frosting giving it smooth texture.
- 4 cups (460g) powdered sugar: Sweetens and stabilizes the frosting for perfect piping.
- 1 1/2 tsp vanilla extract: Ensures the frosting matches the cake’s lovely vanilla aroma.
- 2-3 tbsp (30-45 ml) milk or heavy cream: Adjusts frosting consistency to silky smooth.
- Pinch of salt: Balances the sweetness in the frosting.
How to Make Moist Vanilla Cupcakes Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (176°C). Meanwhile, line your cupcake pan with paper liners—this helps your cupcakes come out cleanly and makes cleanup a breeze. Setting the stage properly is half the battle won!
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt. Combining these ingredients first helps ensure even distribution, so your cupcakes rise uniformly and taste consistent throughout.
Step 3: Combine the Wet Ingredients
In another bowl, mix the milk, vegetable oil, vanilla extract, and eggs. These wet ingredients lend moisture, richness, and that unmistakable vanilla flavor that defines this recipe.
Step 4: Bring Wet and Dry Together
Slowly pour the wet ingredients into the dry, beating the mix until it’s just combined. Over-mixing can make cupcakes tough, so a gentle hand here keeps them tender.
Step 5: Add the Water
Now for the secret weapon: water. Slowly incorporate one cup of water into the batter, mixing on low speed until everything is blended. The batter will seem thin but don’t be alarmed; this is what makes your cupcakes exceptionally moist and soft.
Step 6: Fill Liners and Bake
Fill each cupcake liner about halfway with batter to allow room for rising. Pop them in the oven and bake for 15 to 17 minutes. A toothpick inserted in the center should come out with a few moist crumbs—not completely clean, as that moisture is key to softness.
Step 7: Cool the Cupcakes
Once baked, let the cupcakes sit in the pan for about 2 minutes before transferring them to a cooling rack. Cooling completely before frosting prevents melty, messy icing and lets the flavors settle perfectly.
Step 8: Make the Vanilla Frosting
Beat the softened butter until creamy using a mixer. Add powdered sugar gradually, mixing well after each addition. Stir in the vanilla extract, milk or heavy cream, and a pinch of salt. Add more milk if needed until your frosting is luxuriously smooth and spreadable.
Step 9: Frost the Cupcakes
Use a piping bag fitted with your favorite tip—Ateco tip 844 is perfect for lovely swirls—to decorate each cupcake. The rich vanilla frosting atop these moist cupcakes is simply irresistible.
How to Serve Moist Vanilla Cupcakes Recipe
Garnishes
The beauty of this Moist Vanilla Cupcakes Recipe is how wonderfully it pairs with simple, fresh garnishes. Try adding a sprinkle of colorful nonpareils, a few fresh berries for a pop of tartness, or a light dusting of edible glitter to make them shine at any celebration.
Side Dishes
These cupcakes hold their own but also shine alongside a variety of drinks and light snacks. Think aromatic coffee or a creamy latte, a chilled glass of milk, or even a cup of fruity herbal tea. For savory companions, a small cheese plate or lightly salted nuts balance the sweetness beautifully.
Creative Ways to Present
Turn your cupcakes into an unforgettable display by stacking them on a tiered cake stand or placing each in a mini cupcake box tied with a ribbon as charming favors. You can also sandwich two cupcakes together with frosting in between for a cupcake “sandwich” that’s as fun to eat as it is to look at.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your baking session, store the cupcakes in an airtight container at room temperature for up to 2 days. The cupcakes will remain moist and fresh. Avoid refrigerating unless your kitchen is extremely warm, as it may dry them out.
Freezing
You can freeze un-iced cupcakes for up to 3 months. Wrap each cupcake tightly in plastic wrap and place them in an airtight container or freezer bag. When ready to enjoy, thaw them at room temperature, then frost as desired for that just-baked taste.
Reheating
To revive refrigerated or frozen cupcakes, warm them in the microwave for 10 to 15 seconds (if unfrosted) or simply let them come to room temperature. This will bring back that heavenly moistness and fresh-from-the-oven feel.
FAQs
Can I use baking soda instead of baking powder?
This recipe specifically calls for baking powder because it provides the right lift and texture for these moist vanilla cupcakes. Using baking soda could alter the rise and flavor, resulting in less tender cupcakes.
Why is water added to the batter?
The addition of water might seem unusual, but it thins the batter and allows the cupcakes to bake up with an exceptionally soft, moist crumb. It’s a clever trick that helps make this recipe stand out from traditional cupcake mixes.
Can I substitute vegetable oil with melted butter?
You can, but vegetable oil keeps cupcakes moister for longer because it’s liquid at room temperature. Melted butter will add flavor but might make the cupcakes slightly denser and less moist over time.
How do I prevent the frosting from being too runny?
Add the milk or cream gradually while mixing your frosting. If it becomes too runny, simply add a little more powdered sugar to thicken it back up. Achieving the perfect consistency takes just a bit of adjustment.
Can I make these cupcakes gluten-free?
Yes! Substitute all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure your baking powder is gluten-free to keep everything safe without compromising flavor or texture.
Final Thoughts
There’s something wonderfully comforting and joyful about a classic vanilla cupcake done right, and this Moist Vanilla Cupcakes Recipe hits all the right notes. It’s approachable yet impressive and perfect for both new bakers and seasoned pros alike. So, grab your ingredients, gather a few loved ones, and dive into making cupcakes that are soft, sweet, and irresistible from the very first bite. Baking happiness one cupcake at a time has never been easier or more delicious!
Print
Moist Vanilla Cupcakes Recipe
- Total Time: 30 minutes
- Yield: 24 cupcakes
Description
These Moist Vanilla Cupcakes are perfectly tender, fluffy, and bursting with classic vanilla flavor. The recipe features a light, thin batter that bakes into soft, airy cupcakes topped with a smooth, creamy vanilla buttercream frosting. Ideal for any celebration or just a sweet treat, these cupcakes are easy to prepare and yield a large batch of 24 servings.
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 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
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners to prevent sticking and ease removal.
- Mix Dry Ingredients: In a large mixing bowl, combine the all purpose flour, sugar, baking powder, and salt. Mix well to ensure even distribution of leavening.
- Mix Wet Ingredients: In a medium bowl, whisk together the milk, vegetable oil, vanilla extract, and eggs until smooth.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients and beat together until fully combined and smooth.
- Add Water and Final Mix: Slowly add the water to the batter while mixing on low speed. Scrape down the bowl sides as needed. The batter will be thin, which is expected.
- Fill Cupcake Liners and Bake: Fill each cupcake liner about halfway with batter. Bake in the preheated oven for 15-17 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool Cupcakes: Remove cupcakes from oven and let them cool in the pan for 2 minutes before transferring them to a cooling rack to cool completely.
- Prepare Frosting – Beat Butter: In a large mixing bowl, beat the unsalted butter until smooth and creamy.
- Add Powdered Sugar (First Part): Add 2 cups of powdered sugar to the butter and mix until smooth.
- Add Vanilla and Milk: Stir in the vanilla extract and 1 tablespoon of milk or heavy cream, mixing until the frosting is smooth and creamy.
- Add Remaining Powdered Sugar: Add the remaining powdered sugar and continue mixing until fully incorporated and smooth.
- Adjust Consistency: Add the remaining milk or heavy cream as needed along with a pinch of salt, mixing until the desired consistency and taste are achieved.
- Frost Cupcakes: Pipe the frosting onto the cooled cupcakes using a piping bag fitted with Ateco tip 844 or your preferred tip.
Notes
- The batter is thin; this is normal and results in moist cupcakes.
- Use room temperature butter for frosting to get the best texture.
- You can substitute heavy cream with milk for a lighter frosting.
- Baking time may vary slightly depending on your oven; check cupcakes at 15 minutes.
- Ensure cupcakes are completely cool before frosting to prevent melting.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer shelf life.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
