Moist Vanilla Cupcakes with Buttercream Frosting

Introduction

Soft, light, and ultra‑moist vanilla cupcakes topped with a dreamy vanilla buttercream—this classic recipe uses simple ingredients like sour cream and melted butter to create an irresistible texture. Perfect for any occasion. (Yellow Bliss Road, Beyond Frosting)

🧁 Ingredients

Cupcakes (makes 12)

• 1 ⅔ cups (≈213 g) all‑purpose flour

• 1 cup (≈200 g) granulated sugar

• ½ teaspoon salt

• 1½ teaspoons baking powder

• ½ cup (≈118 ml) unsalted butter, melted and cooled

• 1 large egg (room temperature)

• ¾ cup (≈180 ml) milk (or buttermilk/sour cream mix)

• ¼ cup (≈60 g) sour cream or plain yogurt

• 2 teaspoons pure vanilla extract (Yellow Bliss Road, Beyond Frosting, Baker by Nature)

Vanilla Buttercream Frosting

• ¾ cup (≈170 g) unsalted butter, room temperature

• 3–4 cups (≈375–500 g) powdered sugar, sifted

• 3 tablespoons (≈45 ml) heavy cream or milk

• ¾ teaspoon vanilla extract

• Pinch of salt (optional, to balance sweetness) (Bakers Table)

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🍽 Instructions

Step 1: Prep & Mix Batter

1. Preheat oven to 350°F (177°C). Line a 12‑cup cupcake pan with liners. (Yellow Bliss Road)

2. In a bowl, whisk together flour, baking powder, and salt. Set aside. (Bakers Table)

3. In another bowl, mix melted butter and sugar until smooth. Add egg and vanilla; whisk well. (Yellow Bliss Road, Beyond Frosting)

4. Add sour cream (or yogurt) and milk; mix until combined. (Beyond Frosting)

5. Fold in flour mixture gently until just combined; don’t overmix. (Bakers Table)

Step 2: Bake

• Spoon batter into liners—fill about ⅔ full. Bake 18–20 minutes or until a toothpick comes out clean. Let cupcakes cool completely. (Baker by Nature)

Step 3: Make Buttercream Frosting

1. Beat softened butter until creamy (about 2 minutes).

2. Gradually add powdered sugar.

3. Pour in heavy cream (or milk), vanilla extract, and salt. Beat on high until smooth and fluffy—2–3 minutes. Adjust consistency with sugar or milk as needed. (Yellow Bliss Road, Mom Loves Baking)

Step 4: Frost & Serve

• Once cupcakes are cooled, pipe or spread the buttercream on top. Decorate with sprinkles or color if desired. (Yellow Bliss Road, Mom Loves Baking)

💡 Tips & Notes

• Room‑temperature ingredients blend better (egg, butter, milk) for a tender crumb. (Reddit, Bakers Table)

• Sour cream or buttermilk adds moisture and keeps cupcakes fresh longer. (Beyond Frosting, Baker by Nature)

• Frosting balance: If too sweet, add a pinch of salt; too thin? Add sugar. Too thick? Add a splash of milk. (Bakers Table)

• Store at room temperature (airtight) for up to 2–3 days. Or refrigerate (up to 5 days), then bring to room temp before serving. (Yellow Bliss Road, Mom Loves Baking)

📹 Video Tutorial