If you’re looking for THE best moist vanilla cupcakes recipe, you’ve found it! These cupcakes are soft, tender, and full of rich vanilla flavor. Topped with a light and creamy buttercream, they’re simple to make with pantry staples and come together in under an hour. Whether it’s for a birthday, celebration, or just because, these cupcakes are a guaranteed hit.

Vanilla cupcakes topped with vanilla buttercream and pastel sprinkles on a white marble.


 

Why these vanilla cupcakes are the best:

  • Bakery-style texture, made from scratch – These cupcakes are unbelievably soft and fluffy with a perfectly moist crumb, just like the ones from your favorite bakery—but made in your own kitchen with simple ingredients.
  • Oil-based batter = super moist cupcakes – Unlike butter-based recipes that can dry out, this one uses oil for maximum moisture and a light, tender bite.
  • No mixer needed for the batter – Just one bowl, a whisk, and a few minutes to whip up the cupcake base. It’s that easy.
  • Balanced sweetness – The flavor is rich in vanilla without being overly sweet, and the buttercream is light, fluffy, and not too sugary.
Overhead view of vanilla cupcakes topped with vanilla buttercream and sprinkles.

How to make moist vanilla cupcakes:

(the ingredient amounts are listed in the printable recipe card further below)

  1. In a large bowl, toss together the flour, baking powder, and salt. Set aside.
  2. In a medium bowl, whisk together the melted butter and sugar.
  3. Then whisk in the egg, buttermilk, Greek yogurt, and vanilla extract.
  4. Combine the wet and dry ingredients. Divide the batter into 12 cupcake liners and bake at 350F for 20 minutes.
Process images of how to make vanilla cupcakes.

Substitutions:

  • Butter – Can be replaced with any neutral-tasting oil like canola or vegetable oil.
  • Greek yogurt – Can be substitute with regular yogurt, sour cream, or even mayonnaise.
  • Buttermilk – You can use any kind of milk you have on hand or make your own buttermilk. To make your own buttermilk: Add 2 teaspoons of vinegar or lemon juice to a measuring cup, fill to 3/4 cup with milk, stir and let stand for 5 minutes.
  • Egg – Add 1/4 cup unsweetened applesauce to make these vanilla cupcakes without the egg.

How to make vanilla bean buttercream:

  1. Beat the butter, salt, and vanilla bean seeds until light and fluffy.
  2. Add in the powdered sugar, 1 cup at a time, mixing well in between. Add in the cream or milk, 1 tablespoon at a time as needed. Beat on high speed for about 1 minute after the last addition of powdered sugar for a fluffy and airy texture.
  3. Frost the cupcakes as desired. I like to pipe a large dollop of frosting then spread it with a back of a spoon or offset spatula.

🌟Expert tips:

  • Use good quality vanilla – Since vanilla is the main flavor profile in this recipe, it’s best to use pure vanilla extract for the best taste.
  • Use cold milk, yogurt, and egg – I know this is a bit unusual for a recipe that uses melted butter, but I find it works much better because it thickens the batter and gives the cupcakes a better rise. So no need to bring these ingredients to room temperature, just use straight from the fridge.
  • Don’t overbake – Check a few minutes early and remove as soon as a toothpick comes out clean.

Delicious Variations 🧁

  • Lemon Vanilla Cupcakes: Add 1 tsp lemon zest and 1 tbsp lemon juice.
  • Strawberry Vanilla Cupcakes: Fold in ½ cup chopped fresh strawberries.
  • Chocolate Frosting Twist: Swap vanilla buttercream for rich chocolate frosting.
Vanilla cupcakes topped with vanilla buttercream with one missing a bite.

Storage & freezing instructions:

Storing – Place the frosted cupcakes in an airtight container and store them at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerated, let them come to room temperature before serving for the best texture and flavor.

Freezing – Arrange the frosted cupcakes on a baking sheet and freeze uncovered until the frosting is firm (about 1–2 hours). Then wrap each cupcake in plastic wrap and place them in a freezer-safe container or zip-top bag. Freeze for up to 3 months, and thaw overnight in the fridge or at room temperature for a few hours before serving.

If you love cupcakes, try my Easy Moist Chocolate Cupcake, Tropical Mango Vanilla Cupcakes, and Carrot Cake Cupcakes. Or for a boozy treat, try my Champagne Cupcakes, Baileys & Coffee Cupcakes, and Chocolate Guinness Cupcakes.

If you’ve tried this Moist Vanilla Cupcake Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

 

4.91 from 64 reviews

Moist Vanilla Cupcakes

Yield: 12 cupcakes
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Author: Lily Ernst
Course: Dessert
Method: Bake
Discover an easy-to-follow recipe for soft, super-moist vanilla cupcakes with fluffy buttercream—perfect for birthdays, bake sales, and special treats!
Print Leave a Review Pin Recipe

Ingredients

Cupcake ingredients

  • 1 & 1/3 cups (165g) cup all-purpose flour
  • 1 & 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (114g) unsalted butter, melted and cooled
  • 1 cup (200g) granulated sugar
  • 1 large egg
  • 1/4 cup (60g) Greek yogurt, (plain or vanilla)
  • 3/4 cup (190ml) cold milk, (buttermilk is best, but any kind works)
  • 2 tsp vanilla extract

Buttercream ingredients

  • 3/4 cup (170g) unsalted butter, room temperature
  • 1/4 tsp salt
  • seeds of 1 vanilla bean, or 1 tsp vanilla extract
  • 3 cups (375g) powdered sugar
  • 2-3 Tbsp (30-45ml) cream or milk

Instructions
 

  • Preheat oven to 350F and line a muffin pan with 12 paper liners.
  • In a large bowl, toss together the flour, baking powder, and salt. Set aside.
    1 & 1/3 cups (165g) cup all-purpose flour, 1 & 1/2 tsp baking powder, 1/4 tsp salt
  • In a medium bowl, whisk together the melted butter and sugar.
    1/2 cup (114g) unsalted butter, 1 cup (200g) granulated sugar
  • Then mix in the egg, yogurt, cold milk, and vanilla.
    1 large egg, 1/4 cup (60g) Greek yogurt, 3/4 cup (190ml) cold milk, 2 tsp vanilla extract
  • Add the wet ingredient to the dry ingredients. Whisk until just smooth and combined.
  • Divide the batter into the 12 cupcake liners.
  • Bake for about 20-22 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.

To make the buttercream:

  • Using a stand mixer with a paddle attachment or handheld mixer, beat the butter, salt, and vanilla bean seeds until light and fluffy.
    3/4 cup (170g) unsalted butter, 1/4 tsp salt, seeds of 1 vanilla bean
  • Add in the powdered sugar, 1 cup at a time, mixing well in between. Add in the cream or milk, 1 tablespoon at a time as needed.
    3 cups (375g) powdered sugar, 2-3 Tbsp (30-45ml) cream or milk
  • Beat on high speed for about 1 minute after the last addition of powdered sugar for a fluffy and airy texture. Frost the cupcakes as desired.

Notes

Leftovers can be stored in an airtight container for 2-3 days at room temperature or up to 5 days in the fridge. You can also freeze these cupcakes for up to 3 months. See FAQ above for instructions.

Expert tips:

  • Use good quality vanilla - Since vanilla is the main flavor profile in this recipe, it's best to use pure vanilla extract for the best taste.
  • Use cold milk, yogurt, and egg - I know this is a bit unusual for a recipe that uses melted butter, but I find it works much better because it thickens the batter and gives the cupcakes a better rise. So no need to bring these ingredients to room temperature, just use them straight from the fridge.
Calories: 423kcal, Carbohydrates: 58g, Protein: 3g, Fat: 20g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 67mg, Sodium: 167mg, Potassium: 60mg, Fiber: 0.4g, Sugar: 47g, Vitamin A: 640IU, Calcium: 66mg, Iron: 1mg
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