Save Classic, tender vanilla cupcakes topped with creamy, sweet buttercream frosting—perfect for any celebration or a delightful treat at home.
This recipe quickly became a favorite in my family for birthdays and weekend treats.
Ingredients
- 1 1/4 cups (160 g) all-purpose flour: For the cupcakes
- 1 teaspoon baking powder: For the cupcakes
- 1/4 teaspoon fine salt: For the cupcakes
- 1/2 cup (115 g) unsalted butter, softened: For the cupcakes
- 3/4 cup (150 g) granulated sugar: For the cupcakes
- 2 large eggs, room temperature: For the cupcakes
- 2 teaspoons pure vanilla extract: For the cupcakes
- 1/2 cup (120 ml) whole milk, room temperature: For the cupcakes
- 1/2 cup (115 g) unsalted butter, softened: For the buttercream frosting
- 2 cups (240 g) powdered sugar, sifted: For the buttercream frosting
- 2 tablespoons whole milk: For the buttercream frosting
- 1 teaspoon pure vanilla extract: For the buttercream frosting
- Pinch of salt: For the buttercream frosting
Instructions
- Preheat oven:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter and sugar:
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2–3 minutes.
- Add eggs and vanilla:
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine ingredients:
- Add half of the flour mixture to the wet ingredients, mixing until just combined. Pour in the milk, then add the remaining flour mixture. Mix until just combined—do not overmix.
- Fill cupcake liners:
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake cupcakes:
- Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make buttercream frosting:
- Beat the butter on medium speed until creamy. Gradually add powdered sugar, beating until smooth. Add the milk, vanilla, and salt, and beat until light and fluffy, about 2 minutes.
- Frost cupcakes:
- Once cupcakes are completely cool, frost generously with buttercream using a spatula or piping bag.
Save These cupcakes always bring smiles to family gatherings and special moments.
Notes
Add food coloring or sprinkles to the frosting for extra fun. For a lighter frosting, substitute 1 tablespoon of milk with heavy cream. Cupcakes can be stored in an airtight container at room temperature for up to 2 days.
Required Tools
Mixing bowls Electric mixer Measuring cups and spoons Muffin tin Paper liners Wire rack Spatula or piping bag
Allergen Information
Contains: Wheat (gluten), eggs, milk (dairy). Always check ingredient labels for potential allergens if uncertain.
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Enjoy these classic vanilla cupcakes fresh or store for a couple of days for best taste.
Your Questions Answered
- → How long should the cupcakes cool before frosting?
Allow the cupcakes to cool completely on a wire rack, about 30-40 minutes, to prevent the frosting from melting.
- → Can I add color to the buttercream frosting?
Yes, food coloring can be added to the frosting for vibrant or themed decorations.
- → What’s the best way to achieve a light buttercream texture?
Beat softened butter first until creamy, then gradually add powdered sugar and milk, finishing with vanilla for a fluffy consistency.
- → How do I know when the cupcakes are baked perfectly?
Insert a toothpick in the center; it should come out clean or with a few moist crumbs when done.
- → Can I store these cupcakes for later?
Store in an airtight container at room temperature for up to 2 days to maintain freshness.