Classic Vanilla Cupcakes (Printable)
Light and fluffy vanilla treats with creamy buttercream topping, perfect for any celebration or everyday enjoyment.
# What you need:
→ Cupcake Batter
01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 2 large eggs, room temperature
05 - 1/2 cup whole milk, room temperature
06 - 2 teaspoons pure vanilla extract
07 - 1 1/2 teaspoons baking powder
08 - 1/4 teaspoon salt
→ Vanilla Buttercream Frosting
09 - 1/2 cup unsalted butter, softened
10 - 2 cups confectioners' sugar, sifted
11 - 2 tablespoons whole milk
12 - 1 teaspoon pure vanilla extract
13 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
02 - In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
03 - In a large bowl, beat the softened butter and sugar together until light and fluffy, approximately 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
05 - Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined. Avoid overmixing.
06 - Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
07 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.
08 - Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
09 - Beat the butter until creamy. Gradually add the confectioners' sugar, mixing well. Add vanilla, milk, and salt; beat until smooth and fluffy.
10 - Once cupcakes are completely cool, frost as desired using a piping bag or offset spatula.
# Expert Tips:
01 -
- The crumb is impossibly tender and stays moist for days, which I discovered when I hid the last two from myself and found them three mornings later
- Buttercream that actually holds its shape without tasting like a sugar crash
02 -
- Overmixing the batter makes tough cupcakes, I learned this the hard way when I thought more mixing meant better texture
- Warm cupcakes melt frosting right off, patience here saves a mess later
03 -
- Room temperature ingredients blend together better than cold ones ever will
- Touch the top of a cupcake to test doneness, if it springs back youre good to go