Vanilla Cupcake Recipe
American · Dessert · 33 min total
Light, fluffy, and perfectly moist vanilla cupcakes topped with a silky buttercream frosting. This classic recipe is easy to follow and yields bakery-quality results every time.
15
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 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup whole milk, room temperature
- 1 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract (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 softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Add the flour mixture in three additions, alternating with the milk, starting and ending with flour. Mix until just combined; do not overmix.
- Divide batter evenly among the liners, filling each about two-thirds full.
- Bake for 16-18 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: In a large bowl, beat softened butter until creamy. Gradually add powdered sugar, beating on low speed. Add heavy cream and vanilla; beat on high speed until light and fluffy, about 3-4 minutes.
- 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 2 days.
- Add a pinch of salt to the frosting to balance sweetness.
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