These perfect vanilla cupcakes are light, fluffy, and bursting with classic vanilla flavor. Topped with a smooth, creamy buttercream frosting, they’re ideal for birthdays, celebrations, or any sweet craving!
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- Preparation Time: 20 minutes
- Cooking Time: 18-20 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 10 minutes
Number of Servings and Serving Size:
- Yield: 12 cupcakes
- Serving Size: 1 cupcake
List of Ingredients with Accurate Measurements:
For the Vanilla Cupcakes:
- 1 ½ cups (190g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- ½ cup (120ml) whole milk, room temperature
For the Buttercream Frosting:
- 1 cup (230g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 2-3 tbsp heavy cream or whole milk
- 2 tsp pure vanilla extract
- Pinch of salt
Step-by-Step Directions:
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar:
In a large bowl, beat the butter and sugar together using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time until fully incorporated. Stir in the vanilla extract.
5. Incorporate Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined—do not overmix.
6. Fill and Bake:
Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool:
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
8. Make the Frosting:
Beat the butter on medium speed until creamy, about 2 minutes. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition. Add the vanilla extract, salt, and 2 tablespoons of heavy cream. Beat on high speed for 2-3 minutes until fluffy. Adjust consistency by adding more cream, if needed.
9. Frost and Decorate:
Once the cupcakes are completely cool, pipe or spread the frosting onto each cupcake. Add sprinkles or decorations as desired.
Accurate Nutrition Information (Per Serving):
- Calories: 360
- Protein: 3g
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 47g
- Sugar: 37g
- Fiber: 0g
- Sodium: 125mg
Notes and FAQ:
Can I make these in advance?
Yes! Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frost just before serving.
How do I ensure fluffy cupcakes?
Use room temperature ingredients and avoid overmixing the batter.
Can I use a different frosting?
Absolutely! Swap buttercream for cream cheese frosting or a whipped cream topping for variety.
Storage Tips:
Store frosted cupcakes in an airtight container at room temperature for 1-2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving.