Vanilla Cupcakes Recipe
This Vanilla Cupcakes Recipe delivers light, fluffy, and flavorful cupcakes with a delicate vanilla aroma. Perfectly sweet and versatile, they can be topped with any frosting or enjoyed plain. Whether for birthdays, celebrations, or just a treat, these cupcakes are a crowd-pleasing favorite, simple to make and utterly delicious.
Equipment
- Muffin tin (12-cup)
- Cupcake liners
- Hand mixer or stand mixer (for convenience)
- Mixing bowls
- Measuring spoons and cups
- Cooling rack
- Spatula
Ingredients
For The Cupcakes
- 2 ½ cups all-purpose flour
- 1 ⅔ cups granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 4 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup whole milk at room temperature
For Buttercream Frosting
- 2 cups unsalted butter softened
- 5-6 cups powdered sugar adjust for sweetness
- 2 teaspoons pure vanilla extract
- 4-6 tablespoons heavy cream or milk for lighter frosting
- A pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, beat the softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients in 3 parts, alternating with the milk, beginning and ending with the dry ingredients.
- Divide the batter evenly between the cupcake liners (about 2/3 full).
- Bake for 18-22 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, and beat until smooth.
- Mix in the vanilla extract, salt, and heavy cream (adjust to your desired frosting consistency).
- Once the cupcakes have cooled completely, use a spatula or piping bag to frost the cupcakes with the vanilla buttercream.
- Feel free to get creative with your frosting technique—whether you swirl it, pipe it into peaks, or spread it with a knife!.
Notes
❖ Room Temperature Ingredients: Always use room temperature butter, eggs, and milk. This ensures that the ingredients combine better, which results in a smoother batter and a more even rise.
❖ Storage: These cupcakes are best eaten within 3 days. If you need to store them longer, you can keep them in an airtight container at room temperature for up to 2 days, or freeze them for up to 3 months. Just remember to frost them after thawing!
❖ Customizing the Flavor: Feel free to add a bit of lemon zest or almond extract to the batter for a unique twist on the classic vanilla flavor.