Classic Vanilla Cupcakes (Printable)
Light and fluffy vanilla treats topped with creamy buttercream frosting. Perfect for celebrations or everyday enjoyment.
# 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
# Directions:
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 well 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.
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 Hints:
01 -
- The batter comes together in under ten minutes but tastes like something from a fancy bakery window
- These cupcakes stay moist for days which is perfect when you are baking ahead for a birthday or office gathering
02 -
- Overmixing the batter once flour is added creates tough cupcakes so stop as soon as you no longer see dry streaks
- Room temperature ingredients blend together seamlessly while cold ones can curdle or leave you with pockets of unmixed flour
03 -
- Use an ice cream scoop to fill your liners and every single cupcake will bake evenly
- Tap the filled pan on the counter twice to release any air bubbles before baking