Name: Classic Vanilla Cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1½ cups (190g) all-purpose flour; 1½ tsp baking powder; ¼ tsp salt; ½ cup (113g) unsalted butter, room temperature; 1 cup (200g) granulated sugar; 2 large eggs, room temperature; 2 tsp pure vanilla extract; ½ cup (120ml) whole milk, room temperature; 1 cup (226g) unsalted butter, softened; 3–4 cups (360–480g) powdered sugar, sifted; 2–3 tbsp heavy cream or milk; 2 tsp vanilla extract; Pinch of salt

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Classic Vanilla Cupcakes are a timeless favorite—soft, tender, and full of rich vanilla flavor. Topped with a creamy vanilla buttercream frosting, they are perfect for birthdays, celebrations, or anytime you crave a simple yet elegant treat. These cupcakes are a staple in every baker’s repertoire and sure to please both kids and adults alike.

Why You’ll Love This Recipe
These cupcakes are moist, fluffy, and deliciously vanilla-forward, with a smooth, buttery crumb. The frosting is silky and perfectly sweet, complementing the delicate cake beneath. This recipe is beginner-friendly yet produces bakery-quality results—ideal for customizing with sprinkles, fillings, or colorful decorations.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cupcakes:

1½ cups (190g) all-purpose flour

1½ tsp baking powder

¼ tsp salt

½ cup (113g) unsalted butter, room temperature

1 cup (200g) granulated sugar

2 large eggs, room temperature

2 tsp pure vanilla extract

½ cup (120ml) whole milk, room temperature

For the Vanilla Buttercream:

1 cup (226g) unsalted butter, softened

3–4 cups (360–480g) powdered sugar, sifted

2–3 tbsp heavy cream or milk

2 tsp vanilla extract

Pinch of salt

Directions
1. Make the Cupcakes:
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In a large bowl, beat the butter and sugar together until light and fluffy (about 2–3 minutes).

Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Add the dry ingredients in two additions, alternating with the milk. Begin and end with the dry mixture, mixing just until combined.

Divide the batter evenly among the cupcake liners, filling each about ⅔ full.

Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.

Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

2. Make the Vanilla Buttercream:
In a large bowl, beat the softened butter until creamy and smooth.

Gradually add powdered sugar, 1 cup at a time, beating well after each addition.

Add the vanilla extract, salt, and 2 tablespoons of cream or milk. Beat until light and fluffy. Adjust consistency with more cream or sugar as needed.

3. Frost the Cupcakes:
Once the cupcakes are completely cool, frost them using a piping bag or spatula. Decorate as desired with sprinkles or toppings.

Servings and timing
Servings: 12 cupcakes

Prep Time: 20 minutes

Baking Time: 20 minutes

Cooling/Frosting Time: 40 minutes

Total Time: 1 hour 20 minutes

Calories: Approximately 380 kcal per cupcake (including frosting)

Variations
Lemon Twist: Add 1 tsp lemon zest to the batter and frosting.

Funfetti: Fold ¼ cup of sprinkles into the batter for colorful cupcakes.

Almond Vanilla: Replace half the vanilla extract with almond extract for a nutty aroma.

Chocolate Chip: Stir mini chocolate chips into the batter before baking.

Fruit Filling: Cut a small core from each baked cupcake and fill with jam or curd before frosting.

Storage/Reheating
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Bring to room temperature before serving for best flavor. You can also freeze unfrosted cupcakes for up to 2 months—thaw and frost before serving.

FAQs
Can I use salted butter?
Yes, but omit the added salt in the recipe to balance the flavor.

Can I make the cupcakes ahead of time?
Yes, bake the cupcakes a day ahead. Store them unfrosted and frost just before serving.

How do I get a flat cupcake top?
Avoid overmixing the batter and bake at the correct temperature. Overbeating can create domed tops.

What if I don’t have a piping bag?
Use a spoon or spatula to frost, or snip the corner of a zip-top bag to make a DIY piping bag.

Can I double this recipe?
Yes, simply double all ingredients and bake in batches or use two muffin tins.

How do I make the buttercream less sweet?
Use less powdered sugar and adjust the consistency with a little extra cream. Add a pinch of salt to balance the flavor.

Can I make this dairy-free?
Substitute the butter and milk with plant-based alternatives. Use dairy-free frosting or skip it altogether.

What type of milk works best?
Whole milk provides the best texture and richness, but you can substitute with 2% or plant-based milk.

Can I color the frosting?
Yes, add gel food coloring to the buttercream to match your theme.

How do I store leftover frosting?
Keep unused buttercream in an airtight container in the refrigerator for up to 1 week. Rewhip before using.

Conclusion
Classic Vanilla Cupcakes are a delightful dessert that combines simplicity with timeless flavor. With their fluffy crumb and creamy vanilla frosting, these cupcakes are perfect for any occasion—from everyday treats to celebratory spreads. Easy to make and even easier to love, they’re sure to become a favorite in your baking rotation.

Classic Vanilla Cupcakes

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Author: Douaa
Total Time: 45 minutes
Yield: 12 cupcakes
Diet: Vegetarian

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Description

These Classic Vanilla Cupcakes are the ultimate go-to for any celebration or sweet craving! Light, fluffy, and perfectly moist, they’re topped with a rich vanilla buttercream that’s easy to pipe and delicious to eat. Perfect for birthdays, bake sales, or afternoon tea. A must-have recipe for fans of vanilla cupcakes, classic cupcake recipes, and homemade buttercream frosting.

Instructions

Cupcakes:

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In another bowl, beat butter and sugar until light and fluffy (2–3 minutes).
Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Add dry ingredients in two parts, alternating with milk. Begin and end with the dry ingredients.
Divide batter evenly among liners, filling about ⅔ full.
Bake for 18–20 minutes or until a toothpick inserted comes out clean.
Let cupcakes cool completely before frosting.

Buttercream:

Beat butter until smooth and creamy.
Gradually add powdered sugar, 1 cup at a time, mixing well.
Add vanilla, a pinch of salt, and cream or milk until desired consistency is achieved.
Frost cooled cupcakes with a piping bag or spatula.

Notes

Store frosted cupcakes in an airtight container at room temperature for up to 2 days.
Add food coloring or sprinkles for a festive touch.
Use buttermilk for extra tenderness and tang.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American