Save to Pinterest Classic, tender vanilla cupcakes topped with creamy, sweet buttercream frosting—perfect for any celebration or a delightful treat at home.
These cupcakes have been a favorite in my family for years and always bring smiles to gatherings.
Ingredients
- For the Cupcakes: 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 Baking these cupcakes together is a cherished family moment full of laughter and sweetness.
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
Save to Pinterest 
Enjoy your perfectly moist vanilla cupcakes topped with silky buttercream frosting every time.
Recipe FAQs
- → What ingredients provide the rich vanilla flavor?
The rich vanilla taste comes from pure vanilla extract added both to the cupcake batter and the buttercream frosting.
- → How can I ensure the cupcakes stay moist?
Using whole milk and softened unsalted butter contribute to a tender, moist crumb in the cupcakes.
- → Can the frosting be modified for different textures?
Yes, substituting a tablespoon of milk with heavy cream makes the buttercream frosting lighter and fluffier.
- → What baking temperature yields the best results?
Baking at 350°F (175°C) for 16 to 18 minutes allows for even cooking with a tender center and slightly crisp edges.
- → How should cupcakes be stored after preparation?
Store cooled cupcakes in an airtight container at room temperature for up to two days to maintain freshness.
- → Can I add decorations to these vanilla cupcakes?
Absolutely, adding sprinkles or food coloring to the buttercream offers festive and colorful enhancements.