Save Classic, tender vanilla cupcakes topped with creamy, sweet buttercream frosting—perfect for any celebration or a delightful treat at home.
This recipe has become a family favorite for birthdays and weekend treats. I love how easy it is to bake and decorate.
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
- Step 1:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Step 2:
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Step 3:
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 23 minutes.
- Step 4:
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Step 5:
- 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.
- Step 6:
- Divide the batter evenly among the cupcake liners filling each about 23 full.
- Step 7:
- Bake for 1618 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.
- Step 8:
- For the buttercream 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.
- Step 9:
- Once cupcakes are completely cool frost generously with buttercream using a spatula or piping bag.
Save We always share these cupcakes at family gatherings they bring everyone together.
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.
Nutritional Information (per cupcake)
Calories 280 Total Fat 13 g Carbohydrates 38 g Protein 3 g
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These vanilla cupcakes are sure to delight! Perfect for any occasion.
Recipe FAQs
- → What makes these cupcakes tender?
The combination of softened butter, eggs, and milk creates a moist and tender crumb in the cupcakes.
- → How is the buttercream frosting prepared?
Butter is beaten until creamy, then powdered sugar, milk, vanilla, and a pinch of salt are gradually mixed in until light and fluffy.
- → Can I add colors or decorations to the frosting?
Yes, adding food coloring or sprinkles to the buttercream is a great way to customize and brighten the frosting.
- → How do I know when the cupcakes are done baking?
They are ready when a toothpick inserted in the center comes out clean, usually after 16–18 minutes at 350°F (175°C).
- → What tools are needed for making these cupcakes?
You will need mixing bowls, an electric mixer, measuring cups and spoons, a muffin tin, paper liners, a wire rack, and a spatula or piping bag.
- → How should I store the cupcakes?
Store them in an airtight container at room temperature for up to 2 days to keep them fresh.