Description
These classic vanilla cupcakes deliver a soft, moist crumb topped with a creamy vanilla buttercream frosting. Perfect for celebrations or just a sweet treat, this recipe yields a dozen cupcakes with a balanced sweetness and rich flavor from the combination of butter, vanilla, and sugar.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (1 stick), softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
Vanilla Buttercream Frosting
- 1/2 cup unsalted butter (1 stick), softened
- 3 cups confectioners’ sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
- Whisk the Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk them together thoroughly to ensure even distribution.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color, which usually takes about 3-5 minutes.
- Add Eggs and Vanilla: Beat the eggs into the creamed butter and sugar one at a time to incorporate fully, then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients in three separate batches, alternating with the milk added in two parts. Start and finish with the dry ingredients. Mix gently and only until just combined to keep the batter tender.
- Fill Cupcake Liners: Evenly distribute the batter among the prepared muffin liners, filling each about two-thirds full to allow room for rising.
- Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few crumbs attached.
- Prepare the Frosting: While cupcakes cool, beat together softened butter and confectioners’ sugar in a medium bowl until smooth. Gradually add milk and vanilla extract and continue to beat until the frosting is light, creamy, and fluffy.
- Frost the Cupcakes: Once the cupcakes have cooled completely to room temperature, generously spread or pipe the vanilla buttercream frosting atop each cupcake.
Notes
- Ensure the butter is softened, not melted, for better texture in the batter and frosting.
- Do not overmix the batter to avoid dense cupcakes.
- Allow cupcakes to cool completely before frosting to prevent melting.
- For a richer flavor, you can substitute milk with buttermilk.
- Leftover frosting can be stored in an airtight container in the refrigerator for up to one week.
- You can customize the frosting by adding food coloring or other extracts like almond or lemon.
