Classic Vanilla Cupcakes

Why You’ll Love This Recipe

This recipe yields tender cupcakes with a delicate crumb and rich vanilla flavor, complemented by a luscious buttercream frosting that is easy to whip up and customize. The balance of sweetness and texture makes these cupcakes universally loved and perfect for decorating.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

• 1½ cups (190g) all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• ½ cup (113g) unsalted butter, room temperature
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract
• ½ cup (120ml) whole milk, room temperature

For the Vanilla Buttercream:

• 1 cup (226g) unsalted butter, softened
• 3–4 cups (360–480g) powdered sugar, sifted
• 2–3 tbsp heavy cream or milk
• 2 tsp vanilla extract
• Pinch of salt

Directions

1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
4. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
5. Divide batter evenly among cupcake liners, filling each about 2/3 full.
6. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Cool cupcakes completely before frosting.
7. Make the buttercream: Beat softened butter until creamy. Gradually add powdered sugar, one cup at a time, beating well after each addition. Add heavy cream or milk, vanilla extract, and salt. Beat on high for 3-5 minutes until light and fluffy.
8. Frost cooled cupcakes with vanilla buttercream using a spatula or piping bag.

Servings and Timing

• Makes 12 cupcakes
• Preparation time: 15 minutes
• Baking time: 18-22 minutes
• Cooling and frosting: 20 minutes

Variations

• Add lemon zest or almond extract to the batter for a flavor twist.
• Use food coloring in the frosting for themed cupcakes.
• Add sprinkles, edible flowers, or other decorations on top.
• Substitute milk with buttermilk for a tangier flavor and softer crumb.

Storage/Reheating

• Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Bring to room temperature before serving for best texture.
• Avoid reheating cupcakes with frosting.

FAQs

Can I make these cupcakes dairy-free?

Yes, use dairy-free butter and milk alternatives like almond or oat milk.

How do I prevent cupcakes from sinking?

Avoid overmixing the batter and ensure the oven temperature is accurate.

Can I freeze these cupcakes?

Yes, freeze unfrosted cupcakes in airtight containers for up to 3 months. Thaw before frosting.

What’s the best way to frost cupcakes?

Use a piping bag with your favorite tip for decorative frosting, or spread with a spatula.

Can I make the batter ahead of time?

Batter is best used immediately but can be refrigerated for up to 24 hours.

How do I make the cupcakes more moist?

Add a tablespoon of sour cream or yogurt to the batter.

Can I use cake flour instead of all-purpose flour?

Yes, cake flour will make the cupcakes even softer and lighter.

How do I store leftover buttercream?

Store in an airtight container in the fridge for up to 1 week; rewhip before using.

Can I double the recipe?

Yes, double all ingredients and bake in two pans.

Can I add fillings to the cupcakes?

Yes, add jams, curds, or chocolate ganache fillings after baking for extra surprise.

Conclusion

Classic Vanilla Cupcakes are an all-time favorite for their simplicity, tender crumb, and delicious vanilla flavor. Paired with a smooth vanilla buttercream, these cupcakes are perfect for any occasion and customizable to your taste and style. Whether you’re baking for a party or a treat, they’re sure to impress.

Print