Classic Vanilla Cupcakes Recipe
American · Dessert · 38 min total
Light, fluffy vanilla cupcakes with a tender crumb, topped with creamy buttercream frosting. Perfect for birthdays or any celebration.
20
min prep
min prep
18
min cook
min cook
12
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1/2 cup whole milk, room temperature
- For frosting: 1 cup unsalted butter, softened
- For frosting: 4 cups powdered sugar
- For frosting: 2 tsp vanilla extract
- For frosting: 2-3 tbsp heavy cream
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each. Mix in vanilla.
- Alternately add flour mixture and milk, starting and ending with flour, mixing just until combined.
- Divide batter evenly among liners, filling each about 2/3 full.
- Bake 18-20 minutes until a toothpick inserted in center comes out clean. Cool in pan 5 minutes, then transfer to wire rack to cool completely.
- For frosting: Beat butter until creamy. Gradually add powdered sugar, beating on low. Add vanilla and 2 tbsp cream; beat until smooth. Add more cream if needed for spreading consistency.
- Frost cooled cupcakes as desired.
Tips
- Room temperature ingredients ensure a smooth batter.
- Do not overmix after adding flour to avoid dense cupcakes.
- Store unfrosted cupcakes in an airtight container for up to 2 days.
AI estimate may be inaccurate · Terms