Classic Vanilla Cupcakes (Printer-friendly)
Light, fluffy vanilla treats with creamy buttercream frosting, ready in 30 minutes.
# What You Need:
→ Cupcake Batter
01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 2 large eggs, room temperature
05 - 1/2 cup whole milk, room temperature
06 - 2 teaspoons pure vanilla extract
07 - 1 1/2 teaspoons baking powder
08 - 1/4 teaspoon salt
→ Vanilla Buttercream Frosting
09 - 1/2 cup unsalted butter, softened
10 - 2 cups confectioners' sugar, sifted
11 - 2 tablespoons whole milk
12 - 1 teaspoon pure vanilla extract
13 - Pinch of salt
# How to Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
02 - In a medium bowl, whisk together the flour, baking powder, and salt until evenly blended.
03 - In a large bowl, beat the softened butter and sugar together until light and fluffy, approximately 2 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in the vanilla extract.
05 - Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined. Avoid overmixing to prevent dense cupcakes.
06 - Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
07 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.
08 - Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
09 - Beat the butter until creamy. Gradually add the confectioners' sugar, mixing well. Add vanilla, milk, and salt; beat until smooth and fluffy.
10 - Once cupcakes are completely cool, frost as desired using a piping bag or offset spatula.
# Expert Tips:
01 -
- These cupcakes strike that perfect balance between sweet and subtle vanilla flavor
- The recipe is forgiving enough for beginners but impressive enough for company
02 -
- Overmixing the batter makes tough cupcakes so stop as soon as flour disappears
- Room temperature ingredients prevent curdling and ensure even baking
03 -
- Sift your powdered sugar before making frosting to avoid lumps
- Touch the tops gently to test doneness instead of relying solely on time