Save to Pinterest Classic, tender vanilla cupcakes topped with creamy, sweet buttercream frosting—perfect for any celebration or a delightful treat at home.
I first baked these cupcakes for a family birthday party and they were an instant hit with both kids and adults alike.
Ingredients
- For the Cupcakes: 1 1/4 cups (160 g) all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon fine salt, 1/2 cup (115 g) unsalted butter softened, 3/4 cup (150 g) granulated sugar, 2 large eggs room temperature, 2 teaspoons pure vanilla extract, 1/2 cup (120 ml) whole milk room temperature
- For the Buttercream Frosting: 1/2 cup (115 g) unsalted butter softened, 2 cups (240 g) powdered sugar sifted, 2 tablespoons whole milk, 1 teaspoon pure vanilla extract, Pinch of salt
Instructions
- Step 1:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Step 2:
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Step 3:
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 23 minutes.
- Step 4:
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Step 5:
- Add half of the flour mixture to the wet ingredients, mixing until just combined. Pour in the milk, then add the remaining flour mixture. Mix until just combined do not overmix.
- Step 6:
- Divide the batter evenly among the cupcake liners, filling each about 23 full.
- Step 7:
- Bake for 1618 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Step 8:
- For the buttercream, beat the butter on medium speed until creamy. Gradually add powdered sugar, beating until smooth. Add the milk, vanilla, and salt, and beat until light and fluffy, about 2 minutes.
- Step 9:
- Once cupcakes are completely cool, frost generously with buttercream using a spatula or piping bag.
Save to Pinterest My family loves gathering around to enjoy these cupcakes fresh from the oven, their smiles are worth every step.
Notes
Cupcakes can be stored in an airtight container at room temperature for up to 2 days.
Required Tools
Mixing bowls, Electric mixer, Measuring cups and spoons, Muffin tin, Paper liners, Wire rack, Spatula or piping bag
Allergen Information
Contains: Wheat (gluten), eggs, milk (dairy). Always check ingredient labels for potential allergens if uncertain.
Save to Pinterest These vanilla cupcakes are perfect whether for a special occasion or a simple sweet treat at home.
Recipe FAQs
- → How do I ensure my cupcakes stay moist?
Use room temperature ingredients and avoid overmixing the batter. Baking until just done ensures tenderness.
- → Can I substitute the butter in the frosting?
Yes, for a lighter frosting, you can replace part of the milk with heavy cream or use whipped butter for airiness.
- → What’s the best way to add color to the frosting?
Mix in gel or liquid food coloring gradually to achieve your desired shade without altering texture.
- → How long can the cupcakes be stored?
Store in an airtight container at room temperature for up to two days to maintain freshness.
- → Is it necessary to use paper liners in the muffin tin?
Paper liners help prevent sticking and make cleanup easier, but you can grease the tin if preferred.