Go Back
+ servings
Did You Make This Recipe?Leave a rating and tell me how it went!
vanilla cupcake

Moist & Fluffy Vanilla Cupcake Recipe

These amazing vanilla cupcakes get their flavor and velvety texture from buttermilk. A soft and fluffy cupcake that is great for any special occasion. This recipe makes about 24 cupcakes with vanilla buttercream.
4.97 from 207 votes
Prep Time: 10 mins
Cook Time: 16 mins
Total Time: 26 mins
Serves: 24 cupcakes
Calories: 209kcal


  • 10 oz (284 g) cake flour
  • 9 oz (255 g) granulated sugar
  • 1/2 tsp (1/2 tsp) salt
  • 2 tsp (2 tsp) baking powder
  • 1/4 tsp (1/4 tsp) baking soda
  • 2 large (2 large) eggs room temperature
  • 4 oz (114 g) vegetable oil
  • 5 oz (142 g) buttermilk room temperature or slightly warm
  • 4 oz (114 g) butter unsalted and softened
  • 2 tsp (2 tsp) vanilla

Vanilla Frosting Recipe

  • 24 ounces (680 g) unsalted butter softened
  • 24 ounces (680 g) powdered sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 6 ounces (170 g) pasteurized egg whites
  • 1 tiny drop purple food coloring (optional for whiter frosting)


  • Stand Mixer
  • Paddle Attachment
  • Whisk Attachment


Vanilla Cupcake Recipe

  • NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and measured by weight so that the ingredients mix and incorporate correctly.
    Preheat the oven to 350º F
  • Prepare your cupcake pan with cupcake liners
  • Combine the buttermilk and vanilla and set aside
  • Combine the oil and eggs. Whisk to break up the eggs. Set aside. 
  • Combine flour, sugar, baking powder, baking soda and salt and butter in the bowl of a stand mixer with the paddle attachment. Mix on low to combine until the mixture resembles coarse sand. 
    You can use a large bowl and an electric mixer if you don't have a stand mixer, just have to mix for longer. Use these photos above as a guide for mixing instead of mixing by time. 
  • Add in your milk mixture and let mix until dry ingredients are moistened and then bump up to med (setting 4 on my KitchenAid) and let mix for 1 1/2 minutes to develop the cupcake's structure. If you don't let your cake mix on this step your cake could collapse. 
  • Scrape your bowl and then reduce speed to low. Add in your egg mixture in three batches, letting the batter mix for 15 seconds between additions. 
  • Scrape down the sides again to make sure everything is incorporated the pour into prepared cupcake liners 2/3 full or 1.5oz batter per cupcake. Bake 16-20 minutes until the edges just begin to brown and the center bounces back when you touch it. Rotate the pan halfway through baking.
  • Let your cupcakes cool for five minutes then move them to a cooling rack to cool completely before you frost them! I love using my easy vanilla buttercream frosting but you can use any kind of frosting that you like! I used a piping bag and 15mm star piping tip.

Vanilla Buttercream Frosting Recipe

  • In the bowl of your stand mixer with the whisk attachment, whisk egg whites and powdered sugar on high for 1 minute.
  • Reduce speed to low and add in your vanilla, salt and softened butter.
  • Increase speed to high and let the frosting whip until it's light, white and fluffy. Give it a taste, if it still tastes buttery, keep mixing. This can take 10-15 minutes. It might look curdled, keep mixing.
  • Add in optional purple food coloring. Switch to the paddle attachment and mix on low for 15 minutes (optional) to remove air bubbles and make your buttercream super smooth.


  1. For the best rise, fill your liners 2/3 with cupcake batter or 1 1/2 ounces per cupcake
  2. Make sure all your ingredients are at room temperature before mixing your batter (milk, butter, eggs). 
  3. Preheat your oven to 350ºF for 30 minutes before baking to give your cupcakes a good rise and set the dome. 
  4. Baked cupcakes can be frozen for up to 6 months. 


Serving: 1cupcake | Calories: 209kcal (10%) | Carbohydrates: 25g (8%) | Protein: 2g (4%) | Fat: 11g (17%) | Saturated Fat: 7g (35%) | Cholesterol: 16mg (5%) | Sodium: 198mg (8%) | Potassium: 93mg (3%) | Sugar: 14g (16%) | Vitamin A: 195IU (4%) | Calcium: 40mg (4%) | Iron: 0.2mg (1%)