Description
These Vanilla Cupcakes are soft, fluffy, and perfectly moist with a rich vanilla flavor. They are topped with a smooth vanilla buttercream frosting, making them ideal for birthdays, celebrations, or everyday treats.
Ingredients
Cupcakes
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
Vanilla Buttercream
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 2–3 tablespoons heavy cream
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners to prepare for baking.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cream butter and sugar: Using a mixer, cream the softened butter and granulated sugar until the mixture is light and fluffy, which helps incorporate air for a better cupcake texture.
- Add eggs and vanilla: Beat in the eggs one at a time to ensure they blend smoothly, then add the vanilla extract for flavor.
- Combine wet and dry ingredients: Alternate adding the flour mixture and whole milk into the batter, beginning and ending with the dry ingredients, blending until just combined to avoid overmixing.
- Fill cupcake liners: Spoon the batter into the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffins in the oven and bake for 18–22 minutes or until a toothpick inserted in the center comes out clean, indicating they are fully baked.
- Cool: Allow the cupcakes to cool completely on a wire rack before frosting to prevent the buttercream from melting.
- Make buttercream frosting: Beat the softened butter until creamy, then gradually add powdered sugar, vanilla extract, and heavy cream. Continue to beat until the frosting is light and fluffy.
- Frost cupcakes: Evenly spread or pipe the vanilla buttercream onto the cooled cupcakes and decorate as desired.
Notes
- Do not overmix the batter as it can result in tough cupcakes.
- Store unfrosted cupcakes at room temperature for up to 2 days to maintain freshness.
- Frosted cupcakes should be refrigerated and can be kept for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
