Vanilla Cupcakes
These classic vanilla cupcakes are soft, fluffy, and full of sweet vanilla flavor. Made with simple pantry staples and topped with a creamy buttercream frosting, they're perfect for birthdays, celebrations, or anytime you’re craving a timeless treat.
Servings: 12 cupcakes
Calories: 436kcal
Ingredients
For the Cupcakes:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 2 eggs room temperature
- ⅔ cup sugar
- ¾ cup unsalted butter melted
- 2 teaspoons vanilla extract
- ½ cup milk
For the Frosting:
- 2 cups confectioners' sugar
- 1 cup unsalted butter softened
- ½ teaspoon vanilla extract
- 1 teaspoon heavy whipping cream
Instructions
To Make the Cupcakes:
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Sift together the flour, baking powder, and salt in a bowl. Set aside.
- In a large mixing bowl, beat the eggs and sugar using an electric mixer for 1–2 minutes, until light yellow in color.
- While mixing, slowly pour in the melted butter and vanilla extract.
- Alternately add the dry ingredients and milk to the wet mixture, a little at a time, scraping down the sides as needed. Mix until just combined.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely before frosting.
To Make the Frosting:
- In a medium bowl, use an electric mixer to cream together the softened butter and confectioners' sugar until smooth.
- Add the vanilla extract and heavy whipping cream, and mix again until light and fluffy.
- Transfer frosting to a piping bag and frost the cooled cupcakes as desired.
Notes
If the batter seems too thick or dry, add 1 tablespoon of water at a time until smooth and creamy.
Avoid opening the oven early during baking to prevent temperature drops, which can cause cupcakes to deflate or dry out.