Vanilla Cupcakes
These classic vanilla cupcakes are soft, fluffy, and packed with sweet vanilla flavor. Made with basic pantry ingredients and topped with a smooth, creamy buttercream frosting, they’re a go-to dessert for birthdays, parties, or whenever you're in the mood for something sweet and simple.
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.
- In a bowl, sift together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the eggs and sugar with an electric mixer for 1–2 minutes, until pale and slightly thickened.
- Slowly pour in the melted butter and vanilla extract while mixing.
- Add the dry ingredients and milk alternately in batches, mixing just until combined and scraping down the sides of the bowl as needed.
- Fill each cupcake liner about ¾ full with batter.
- 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.
To Make the Frosting:
- In a medium bowl, beat the softened butter and confectioners' sugar with an electric mixer until smooth and creamy.
- Add the vanilla extract and heavy whipping cream. Beat until light and fluffy.
- Spoon the frosting into a piping bag and frost the cooled cupcakes as desired.
Notes
If the batter feels too thick, add water 1 tablespoon at a time until smooth.
Avoid opening the oven during baking to prevent deflating or drying out the cupcakes.