Save to Pinterest Classic, tender vanilla cupcakes topped with creamy, sweet buttercream frosting—perfect for any celebration or a delightful treat at home.
I have made these cupcakes many times for family gatherings and they never disappoint.
Ingredients
- 1 1/4 cups (160 g) all-purpose flour:
- 1 teaspoon baking powder:
- 1/4 teaspoon fine salt:
- 1/2 cup (115 g) unsalted butter, softened:
- 3/4 cup (150 g) granulated sugar:
- 2 large eggs, room temperature:
- 2 teaspoons pure vanilla extract:
- 1/2 cup (120 ml) whole milk, room temperature:
- For the Buttercream Frosting:
- 1/2 cup (115 g) unsalted butter, softened:
- 2 cups (240 g) powdered sugar, sifted:
- 2 tablespoons whole milk:
- 1 teaspoon pure vanilla extract:
- Pinch of salt:
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 2 3 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 2/3 full.
- Step 7:
- 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.
- 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 to Pinterest My kids love decorating these cupcakes with colorful sprinkles for birthdays.
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
Calories: 280, Total Fat: 13 g, Carbohydrates: 38 g, Protein: 3 g per cupcake.
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These vanilla cupcakes are a timeless treat that bring joy to any occasion.
Questions & Answers
- → What ingredients give the cupcakes their tender texture?
The combination of all-purpose flour, unsalted butter, and milk creates a tender crumb by balancing moisture and structure.
- → How is the buttercream frosting made smooth and creamy?
Beating softened butter until fluffy before gradually adding powdered sugar and milk ensures a light, creamy texture.
- → Can the frosting be customized in flavor or color?
Yes, adding food coloring or sprinkles enhances the frosting’s appearance, and substituting some milk with heavy cream results in a lighter texture.
- → What baking tips help ensure cupcakes rise evenly?
Mix dry and wet ingredients gently to avoid overmixing and fill liners about two-thirds full for uniform rising.
- → How should cupcakes be stored to maintain freshness?
Store in an airtight container at room temperature for up to two days to keep them moist and flavorful.