Classic Vanilla Cupcakes (Printable)

Light, fluffy vanilla treats with creamy buttercream frosting. Perfect for any occasion.

# What You Need:

→ Cupcake Batter

01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 2 large eggs, room temperature
05 - 1/2 cup whole milk, room temperature
06 - 2 teaspoons pure vanilla extract
07 - 1 1/2 teaspoons baking powder
08 - 1/4 teaspoon salt

→ Vanilla Buttercream Frosting

09 - 1/2 cup unsalted butter, softened
10 - 2 cups confectioners' sugar, sifted
11 - 2 tablespoons whole milk
12 - 1 teaspoon pure vanilla extract
13 - Pinch of salt

# How to Make It:

01 - Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
02 - In a medium bowl, whisk together the flour, baking powder, and salt.
03 - In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
05 - Alternately add the flour mixture and the milk to the wet ingredients, beginning and ending with flour. Mix until just combined. Do not overmix.
06 - Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
07 - Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
08 - Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
09 - Beat the butter until creamy. Gradually add the confectioners' sugar, mixing well. Add vanilla, milk, and salt; beat until smooth and fluffy.
10 - Once cupcakes are completely cool, frost as desired using a piping bag or offset spatula.

# Expert Suggestions:

01 -
  • The texture is impossibly light and airy, like eating a cloud that happens to taste like vanilla heaven
  • These are the cupcakes everyone actually wants at birthday parties, baby showers, and Tuesday afternoons
  • The buttercream frosting is so good you will catch yourself eating it straight from the bowl
02 -
  • Room temperature ingredients are not optional, they are essential for proper emulsification and texture
  • Overmixing the batter creates tough cupcakes, so stop as soon as the flour disappears
  • Completely cool cupcakes before frosting or your beautiful buttercream will slide right off
03 -
  • Invest in an oven thermometer because accurate temperature prevents under baked centers or dry edges
  • Rotate the pan halfway through baking for even browning since most ovens have hot spots

Return