Classic Vanilla Cupcakes (Printable version)
Light, fluffy vanilla cupcakes with creamy buttercream frosting for any occasion.
# What You'll Need:
→ Cupcake Batter
01 - 1 1/2 cups (190 g) all-purpose flour
02 - 1 cup (200 g) granulated sugar
03 - 1/2 cup (115 g) unsalted butter, softened
04 - 2 large eggs, room temperature
05 - 1/2 cup (120 ml) 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 (115 g) unsalted butter, softened
10 - 2 cups (240 g) confectioners' sugar, sifted
11 - 2 tablespoons whole milk
12 - 1 teaspoon pure vanilla extract
13 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
02 - In a medium bowl, whisk together the flour, baking powder, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter and sugar together until light and fluffy, approximately 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in the vanilla extract thoroughly.
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 advice:
01 -
- The crumb stays tender for days because of the butter and milk combination.
- These cupcakes work for birthdays, bake sales, or just because Tuesday needs something sweet.
02 -
- Overmixing the batter creates tough cupcakes so stop as soon as the flour disappears.
- Frosting warm cupcakes results in a melty mess every single time.
03 -
- Use an ice cream scoop to portion batter evenly so every cupcake bakes at the same rate.
- Sift the confectioners sugar before adding it to the frosting to avoid any lumpy surprises.