Description
You can make bakery-style vanilla cupcakes right in your kitchen. This easy recipe delivers incredibly soft, moist, and fluffy cupcakes topped with a simple, creamy vanilla buttercream. It is perfect for birthdays or any celebration.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs, room temperature
- 1 cup whole milk, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (1 stick) unsalted butter, softened (for frosting)
- 3 cups powdered sugar, sifted (for frosting)
- 1 teaspoon pure vanilla extract (for frosting)
- 2-3 tablespoons heavy cream or milk (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the softened 1/2 cup butter, eggs, milk, and 2 teaspoons of vanilla extract to the dry ingredients.
- Beat with an electric mixer on medium speed for about 2 minutes until the batter is smooth and well combined. Scrape down the sides of the bowl as needed. This mixing builds the light structure you want.
- 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 remaining 1/2 cup softened butter in a bowl until creamy.
- Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition.
- Mix in 1 teaspoon of vanilla extract and 2 tablespoons of heavy cream. Beat on high speed until the frosting is light and fluffy. Add the remaining tablespoon of cream only if the frosting seems too stiff.
- Once the cupcakes are completely cool, pipe or spread the simple vanilla buttercream onto each one.
Notes
- For the best texture, make sure your eggs and milk are at room temperature before you start mixing.
- Do not overmix the batter once the wet and dry ingredients are combined; this keeps your cupcakes soft.
- You can substitute whole milk with buttermilk for a slightly tangier flavor.
- If you want a bakery style look, use a piping bag and a large star tip for the frosting.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 40g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 65mg