Divinely moist and fluffy vanilla cupcakes: a sweet treat for every occasion

Divinely moist and fluffy vanilla cupcakes: a sweet treat for every occasion

Discover the joy of baking with our recipe for divinely moist and fudgy vanilla cupcakes. These cupcakes are a celebration of classic flavors, with a rich vanilla taste and a deliciously airy texture. Prepared with precision and care, these cupcakes come out of the oven perfectly golden and irresistibly moist. replaces the word nice with emptypped with a creamy and smooth buttercream frosting, each bite offers a melt-in-the-mouth treat that is sure to please everyone.


Why you'll love this: The magic of these cupcakes is in their simplicity and the perfection of their texture and flavor. The vanilla-infused cake is moist and light, providing the perfect base for the rich and fluffy buttercream frosting. Whether you’re a novice baker or a seasoned chef, this recipe guarantees success with clear, easy-to-follow steps and tips for the best results. These cupcakes aren’t just delicious; they’re also a feast for the eyes, with a gorgeous rise and creamy frosting that begs to be customized with your favorite colors and sprinkles.

Perfect opportunity: These vanilla cupcakes are versatile for any event, from kids' parties to elegant wedding receptions. They make a wonderful addition to any dessert table and are the perfect size for individual enjoyment. Celebrate birthdays, graduations, showers, or just a cozy evening with these delicious cupcakes that promise to spread joy and satisfaction.

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Decorating tips: For a festive touch, consider using themed cupcake liners and matching sprinkles. A dusting of edible glitter or gold leaf can add a luxurious finish for special occasions. replaces the word nice with empty personalize, use piping bags with different tips to create different patterns and textures with the buttercream. Decorate with fresh berries, edible flowers or candy pieces for an extra pop of color and texture.


  • Little cake :
    • 113 g whole milk mixed with oil
    • 85 g canola oil
    • 170 g whole milk mixed with eggs
    • 1 tablespoon vanilla extract
    • 3 large eggs, at room temperature
    • 368 g cake flour
    • 368 g granulated sugar
    • 14 g baking powder
    • 1/4 teaspoon baking soda
    • 1/2 teaspoon salt
    • 227 g unsalted butter, softened
  • Icing:
    • 1 cup butter, slightly softened
    • 2-3 teaspoons vanilla extract
    • 4 cups powdered sugar
    • 2 tablespoons milk (as needed)
    • replaces the word nice with emptych of salt
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  1. Preheat your oven to 350°F (177°C) and prepare 24 cupcake liners.
  2. Mix 113g milk with canola oil in a small bowl and set aside.
  3. In another bowl, whisk together 170g milk, vanilla extract and eggs until smooth.
  4. In the bowl of your stand mixer, combine the cake flour, granulated sugar, baking powder, baking soda, and salt.
  5. Add the softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
  6. Gradually pour in the milk and oil mixture, mixing at medium speed for two minutes.
  7. Scrape down the sides of the bowl, then mix briefly to smooth out any lumps.
  8. Slowly add the milk and egg mixture, mixing until everything is combined into a thick batter.
  9. Divide the batter evenly among the cupcake liners, filling each one halfway.
  10. Bake for 15 to 16 minutes or until edges are golden brown and a toothpick inserted comes out clean.
  11. Let the cupcakes cool in the pans for a few minutes, then transfer them to a wire rack to cool completely.
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Buttercream Frosting:

  1. In a bowl, beat the butter with the vanilla extract for two minutes until light and fluffy.
  2. Gradually add the icing sugar, starting on low speed and increasing to high speed once half is incorporated, mixing until the mixture is fluffy.
  3. If the frosting seems too thick, add milk a teaspoon at a time until you reach the desired consistency.

Enjoy these divinely soft and moist vanilla cupcakes, a classic treat that brings smiles and sweetness to any gathering!

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