Vanilla Cupcakes Recipe

Introduction

These classic vanilla cupcakes are soft, moist, and perfectly sweet, making them a delightful treat for any occasion. Topped with a creamy vanilla buttercream frosting, they’re sure to impress both kids and adults alike.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 eggs (room temperature)
• 2/3 cup sugar
• 3/4 cup unsalted butter (melted)
• 2 teaspoons vanilla extract
• 1/2 cup milk
• 2 cups confectioners sugar
• 1 cup unsalted butter (softened)
• 1/2 teaspoon vanilla extract
• 1 teaspoon heavy whipping cream

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit. Line a muffin tin with cupcake liners. Sift together the flour, baking powder, and salt, then set aside.
2. Step 2: Using an electric mixer, beat the eggs and sugar for 1-2 minutes until the eggs become light yellow. With the mixer running on low, slowly pour in the melted butter and vanilla extract.
3. Step 3: Gradually add the dry ingredients and milk to the mixture, alternating between the two. Mix slowly, scraping down the sides as needed until everything is well combined.
4. Step 4: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
5. Step 5: Transfer cupcakes to a wire rack and let them cool completely before frosting.
6. Step 6: For the frosting, beat together the confectioners sugar and softened butter with an electric mixer until creamy. Add the vanilla extract and heavy whipping cream, then mix again until smooth.
7. Step 7: Fill a piping bag with the frosting and top the cooled cupcakes as desired.

Tips & Variations

• Make sure your eggs are at room temperature to help the batter mix more smoothly and produce lighter cupcakes.
• For a dairy-free version, substitute the milk with almond or oat milk and use dairy-free margarine in place of butter.
• Add a teaspoon of lemon zest to the batter for a subtle citrus twist.
• To create chocolate vanilla cupcakes, replace 1/4 cup of flour with cocoa powder.

Storage

Store the frosted cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days. Before serving, bring refrigerated cupcakes to room temperature or warm slightly for the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze vanilla cupcakes?

Yes, you can freeze unfrosted cupcakes by wrapping them tightly in plastic wrap and placing them in an airtight container. They keep well for up to 3 months. Thaw at room temperature before frosting and serving.

How do I know when the cupcakes are done baking?

Insert a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs, the cupcakes are done. Avoid overbaking to keep them moist and tender.

Vanilla Cupcakes Recipe

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Delight in these classic Vanilla Cupcakes featuring a moist, tender crumb and topped with a smooth, creamy vanilla buttercream frosting. Perfect for celebrations or a simple treat, these cupcakes combine the rich flavor of vanilla with a soft, buttery texture.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cupcake Batter

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 eggs (room temperature)
• 2/3 cup sugar
• 3/4 cup unsalted butter (melted)
• 2 teaspoons vanilla extract
• 1/2 cup milk

Vanilla Buttercream Frosting

• 2 cups confectioners sugar
• 1 cup unsalted butter (softened)
• 1/2 teaspoon vanilla extract
• 1 teaspoon heavy whipping cream

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prepare for baking.
2. Mix Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt. Set aside this dry mixture for later use.
3. Beat Eggs and Sugar: Using an electric mixer, beat the eggs and sugar together for 1-2 minutes until the mixture is light yellow and fluffy, which helps incorporate air for a light texture.
4. Add Butter and Vanilla: While continuing to mix at a slow speed, gradually pour in the melted butter and vanilla extract to combine thoroughly without deflating the batter.
5. Combine Wet and Dry Ingredients: Slowly mix in the milk alternated with the dry ingredients, a little at a time, scraping down the sides of the bowl as needed. Mix until the batter is smooth and all ingredients are well incorporated.
6. Fill Cupcake Liners: Spoon the batter into the prepared muffin tin, filling each cupcake liner about three-quarters full to allow room for rising.
7. Bake the Cupcakes: Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean and the cupcakes spring back when gently pressed.
8. Cool the Cupcakes: Remove the cupcakes from the oven and place the tin on a wire rack to cool completely before frosting.
9. Prepare the Frosting: In a clean bowl, use an electric mixer to cream together the softened butter and confectioners sugar until smooth and fluffy.
10. Add Flavor and Cream: Add the vanilla extract and heavy whipping cream to the butter-sugar mixture, then mix again until the frosting is creamy and spreadable.
11. Frost the Cupcakes: Transfer the frosting to a piping bag and decorate the cooled cupcakes to your desired style.

Notes

• Ensure eggs are at room temperature for better mixing and texture.
• Do not overmix the batter to avoid dense cupcakes.
• Butter should be melted but not hot when added to eggs.
• Use fresh baking powder for optimal rising results.
• Let cupcakes cool completely before frosting to prevent melting.
• Optional: Add food coloring or sprinkles to customize your cupcakes.

Keywords: vanilla cupcakes, classic cupcakes, vanilla buttercream, easy cupcake recipe, homemade cupcakes, dessert baking