Vanilla Cupcakes (Printer-friendly)
Light, fluffy vanilla cupcakes with creamy buttercream frosting. Perfect for celebrations and everyday treats.
# What You'll 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 Tips:
01 -
- The texture is incredibly light, like eating a vanilla scented cloud that still manages to feel substantial and satisfying
- These cupcakes have become my emergency standby because I always have the ingredients on hand and they come together in under an hour
02 -
- Room temperature ingredients combine more smoothly, creating a better texture in your final cupcakes
- Overmixing the batter once flour is added will make your cupcakes tough, so stop as soon as everything is combined
03 -
- Fill your cupcake liners using a cookie scoop for evenly portioned batter every time
- Rotate your muffin pan halfway through baking for even rising and golden tops