Moist Vanilla Cupcake Recipe

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Moist Vanilla Cupcake Recipe with Vanilla Bean Frosting

Soft, fluffy, and full of classic vanilla flavor

If you’re looking for the perfect vanilla cupcake recipe that delivers a soft, moist crumb and rich flavor, this is the one. These cupcakes are incredibly light, buttery, and topped with a luscious vanilla bean buttercream that takes them to the next level. Whether you’re baking for a celebration or simply indulging your sweet tooth, these cupcakes are guaranteed to impress.

Ingredients

For the Vanilla Cupcakes:

  • 6 tablespoons unsalted butter, softened (85g / 2.9 oz)
  • ¾ cup granulated sugar (150g / 5.3 oz)
  • ¼ cup light brown sugar, packed (50g / 1.7 oz)
  • 1 large egg, room temperature preferred
  • 1½ teaspoons vanilla extract
  • 1⅓ cups all-purpose flour (167g / 5.8 oz)
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup buttermilk, room temperature preferred (175ml)

For the Vanilla Bean Frosting:

  • 1 cup unsalted butter, softened (226g / 7.9 oz)
  • ¼ teaspoon salt
  • 3 cups powdered sugar (375g / 13.2 oz)
  • 1 tablespoon vanilla bean paste (or 1 scraped vanilla bean pod)
  • 1–2 tablespoons heavy cream

Instructions

Prepare the Cupcakes:

  1. Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar using a hand or stand mixer on medium speed. Mix until the mixture is pale, light, and fluffy — about 2–3 minutes.
  3. Add the egg and vanilla extract, then mix until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  5. Alternate adding the dry ingredients and buttermilk to the butter mixture: Start with ⅓ of the flour mixture, gently fold it in, then add ⅓ of the buttermilk. Repeat until all is combined. Be careful not to overmix — stir just until incorporated.
  6. Evenly divide the batter among the cupcake liners, filling each about ⅔ full.
  7. Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Make the Vanilla Bean Frosting:

  1. In a large bowl, beat the butter on medium-high speed until smooth and creamy.
  2. Add salt, then gradually mix in the powdered sugar one cup at a time on low speed until combined.
  3. Add vanilla bean paste and 1 tablespoon of heavy cream. Beat until light and fluffy, about 1–2 minutes. Add more cream if needed to reach your desired consistency.
  4. Transfer frosting to a piping bag, pipe onto cooled cupcakes, and enjoy!

Tips for Success

  • Make sure your butter, egg, and buttermilk are at room temperature to ensure a smooth batter.
  • Don’t overmix the batter to avoid dense cupcakes.
  • Use vanilla bean paste for that authentic vanilla flavor and beautiful speckled look.

These moist vanilla cupcakes with vanilla bean frosting are a timeless classic, perfect for birthdays, weddings, or whenever you’re craving something sweet and satisfying.

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