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.
Ingredients
For the Cupcakes:
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1 1/2 cups (190g) all-purpose flour
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1 1/2 tsp baking powder
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1/4 tsp salt
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1/2 cup (113g) unsalted butter, room temperature
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1 cup (200g) granulated sugar
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2 large eggs, room temperature
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2 tsp pure vanilla extract
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1/2 cup (120ml) whole milk, room temperature
For the Vanilla Buttercream:
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1 cup (226g) unsalted butter, softened
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3-4 cups (360-480g) powdered sugar, sifted
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2-3 tbsp heavy cream or milk
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2 tsp vanilla extract
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Pinch of salt
Instructions
Cupcakes:
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Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
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In a bowl, whisk together flour, baking powder, and salt. Set aside.
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In another bowl, beat butter and sugar until light and fluffy (2–3 minutes).
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Add eggs one at a time, mixing well after each. Stir in vanilla extract.
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Add dry ingredients in two parts, alternating with milk. Begin and end with the dry ingredients.
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Divide batter evenly among liners, filling about ⅔ full.
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Bake for 18–20 minutes or until a toothpick inserted comes out clean.
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Let cupcakes cool completely before frosting.
Buttercream:
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Beat butter until smooth and creamy.
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Gradually add powdered sugar, 1 cup at a time, mixing well.
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Add vanilla, a pinch of salt, and cream or milk until desired consistency is achieved.
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Frost cooled cupcakes with a piping bag or spatula.
Notes
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Store frosted cupcakes in an airtight container at room temperature for up to 2 days.
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Add food coloring or sprinkles for a festive touch.
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Use buttermilk for extra tenderness and tang.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American