Go Back
+ servings
creamed cupcakes on a plate

The Perfect Cupcakes (SO EASY)

If you want perfect cupcakes, look no further! These cupcakes are light, fluffy, and ultra-moist! The secret weapons? Oil and buttermilk.
Course Dessert
Cuisine American
Keyword easy cupcakes, moist cupcakes, The Perfect Cupcakes
Prep Time 30 minutes
Cook Time 13 minutes
Total Time 43 minutes
Servings 24 Cupcakes
Calories 358kcal
Author Natalya Drozhzhin



Cupcake Frosting



  • In the bowl of a stand mixer, whisk eggs with sugar on medium speed until smooth. Add in canola oil and vanilla extract. Whisk until combined.
    eggs and vanilla extract in a bowl
  • In a separate bowl, sift flour, baking powder, and baking soda together. Stir to combine. Add 1/3 of the dry ingredients to the stand mixer bowl with wet ingredients. Mix on medium speed only until just combined.
    dry ingredients added into a mixing bowl
  • Add in 1/3 of the buttermilk. Whisk on medium speed, continuing to add the remaining flour and buttermilk in thirds until you run out.
    liquids in a mixing bowl
  • Pour cupcake batter into molds. Bake cupcakes at 350°F for about 13 minutes, or until a toothpick comes out clean.
    cupcake mixture in molds

Cupcake Frosting

  • Clean out any remaining batter from the stand mixer bowl. Add in softened cream cheese, softened butter, and vanilla extract. Mix on medium speed until smooth.
    cream cheese and butter in a mixing bowl
  • Slowly mix in powdered sugar on medium speed until smooth.
    cream in a mixing bowl
  • Transfer cream cheese frosting into a piping bag and decorate your cupcakes. Enjoy!
    cream being piped onto a cupcake


Calories: 358kcal | Carbohydrates: 40g | Protein: 4g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 162mg | Potassium: 144mg | Fiber: 1g | Sugar: 28g | Vitamin A: 428IU | Calcium: 61mg | Iron: 1mg