Classic Vanilla Cupcakes (Print Version)
Light and fluffy vanilla treats topped with creamy buttercream frosting, perfect for any celebration.
# What You'll 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 Cook:
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.
03 - In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
05 - Alternately add the flour mixture and the milk to the wet ingredients, beginning and ending with flour. Mix until just combined. Do not overmix.
06 - Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
07 - Bake for 16-18 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.
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 Advice:
01 -
- The crumb stays incredibly moist for days, unlike so many homemade versions that dry out by morning
- This frosting recipe pipes beautifully but spreads just as easily, perfect for both fancy swirls and rustic swoops
02 -
- Overmixing the batter after adding flour creates tough, dense cupcakes, so stop as soon as you see the last streak of flour disappear
- Waiting until cupcakes are completely cool before frosting seems like torture, but warm cake turns buttercream into a runny mess
03 -
- Use a kitchen scale to measure flour by weight—cup measurements can be off by nearly an ounce, which dramatically affects texture
- Add a drop of almond extract alongside the vanilla for that bakery-style flavor everyone asks about