Description
This recipe provides instructions for making soft, moist vanilla cupcakes from scratch, topped with a simple, classic vanilla buttercream frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup whole milk
- 1 1/2 cups powdered sugar, sifted (for frosting)
- 1/4 cup unsalted butter, softened (for frosting)
- 1 teaspoon pure vanilla extract (for frosting)
- 1–2 tablespoons milk or heavy cream (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Mix in the 1 teaspoon of vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- To make the frosting, beat the 1/4 cup softened butter until creamy. Gradually add the sifted powdered sugar, mixing on low speed until combined.
- Add 1 teaspoon of vanilla extract and 1 tablespoon of milk or cream. Beat on medium-high speed until light and fluffy. Add the second tablespoon of milk or cream if the frosting is too stiff.
- Once the cupcakes are completely cool, pipe or spread the frosting onto each cupcake.
Notes
- For the softest cupcakes, use room temperature eggs and milk.
- Do not overmix the batter after adding the flour; this develops gluten and makes the cupcakes tough.
- You can make the cupcakes one day ahead and store them covered at room temperature. Frost them just before serving.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 45g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 60mg