Fluffy and Moist Cupcake

Fluffy and Moist Cupcake


This moist and fluffy vanilla cupcake recipe is everything you want a cupcake to be. Light and fluffy with lots of flavor in a little bite!


  • 216 g cake flour
  • 200 grams granulated sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 2 large eggs room temperature
  • ½ cup vegetable oil
  • ¾ cup buttermilk room temperature or slightly warm
  • 1 stick unsalted butter softened
  • 2 teaspoons vanilla extract


  1. Preheat Oven to 325 degrees. Line cupcake tins with cupcake grease-proof liners.
  2. Sift Dry Ingredients in a bowl and then whisk until well blended.
  3. Whisk the Wet Ingredients in a separate bowl until well blended (make sure the egg and egg whites are fully incorporated).
  4. Pour the wet ingredients over the dry ingredients. Stir until well blended
  5. Pour the melted salted butter over the batter and whisk just until the batter is well-blended, smooth and shiny.
  6. Scoop the cupcakes with a 2-ounce scoop or ¼ cup into prepared cupcake liners. Allow the scooped cupcakes to sit for 5-10 minutes before baking (this will give them a better rise).
  7. Bake on the middle or top rack (avoid bottom rack) of the preheated 325-degree oven for 10 minutes, then turn the oven down to 300 degrees.
  8. Set the timer for an additional 7-10 minutes, or until a toothpick or paring knife comes out mostly clean. A couple of moist crumbs on your knife are fine, but they shouldn’t look wet.