Classic Vanilla Cupcakes Recipe
American · Dessert · 38 min total
Light, fluffy vanilla cupcakes topped with a creamy buttercream frosting. Perfect for birthdays, parties, or any occasion.
20
min prep
min prep
18
min cook
min cook
12
servings
servings
420
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
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 2 tsp vanilla extract (for frosting)
- 2-3 tbsp heavy cream (for frosting)
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 addition. Mix in vanilla.
- Add flour mixture in three additions, alternating with milk, beginning and ending with flour. Mix until just combined.
- Divide batter evenly among the prepared cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- For frosting: Beat butter until creamy. Gradually add powdered sugar, beating well. Mix in vanilla and 2 tbsp heavy cream. Beat until light and fluffy, adding more cream if needed for desired consistency.
- Frost cooled cupcakes as desired.
Tips
- For best results, ensure all ingredients are at room temperature.
- Cupcakes can be stored in an airtight container at room temperature for up to 3 days.
- Add food coloring to the frosting for a festive touch.
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