Classic Vanilla Cupcakes Recipe

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Ingredients

For the Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened (1 stick)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk (or buttermilk)

For the Vanilla Buttercream Frosting:

  • 1 cup unsalted butter, softened (2 sticks)
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2-4 tablespoons heavy cream or milk (adjust for consistency)

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Line a muffin tin with paper cupcake liners.
  2. Mix Dry Ingredients:
    • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream the Butter and Sugar:
    • In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
  4. Add Eggs and Vanilla:
    • Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.
  5. Combine Wet and Dry Ingredients:
    • Gradually add the dry ingredient mixture to the butter mixture, alternating with the milk. Start and end with the dry ingredients (dry, wet, dry). Mix until just combined; do not overmix.
  6. Fill the Cupcake Liners:
    • Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
  7. Bake:
    • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool:
    • Remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.

Make the Vanilla Buttercream Frosting

  1. Beat the Butter:
    • In a large mixing bowl, beat the softened butter on medium speed until creamy (about 2-3 minutes).
  2. Add Sugar and Vanilla:
    • Gradually add the powdered sugar, mixing on low speed until combined. Then add the vanilla extract.
  3. Adjust Consistency:
    • Add 2 tablespoons of heavy cream or milk and beat on high speed for about 3-4 minutes until the frosting is light and fluffy. If it’s too thick, add more cream or milk, one tablespoon at a time, until you reach your desired consistency.

Frost the Cupcakes

  1. Frost the Cupcakes:
    • Once the cupcakes are completely cool, use a piping bag or a spatula to frost the cupcakes with the vanilla buttercream frosting.
  2. Decorate (optional):
    • Add sprinkles or any other decorations on top of the frosted cupcakes if desired.

Tips

  • Storage: Store any leftover cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
  • Flavor Variations: You can add a bit of almond extract for a different flavor or mix in chocolate chips for a chocolate chip cupcake.
  • Make it Fun: Consider using different colors of frosting or themed decorations for holidays and special occasions.

Enjoy these Classic Vanilla Cupcakes—they’re sure to be a hit at any gathering!

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