Description
Delightfully moist and fluffy classic vanilla cupcakes topped with a creamy vanilla buttercream frosting. Perfect for celebrations, parties, or a sweet everyday treat.
Ingredients
Scale
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (1 stick), softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
Buttercream Frosting
- 1/2 cup unsalted butter (1 stick), softened
- 3 cups confectioners’ sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
- Whisk the dry ingredients: In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt by whisking them together evenly.
- Cream the butter and sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until the mixture becomes light and fluffy, which usually takes about 3-4 minutes.
- Add the eggs and vanilla: Beat in the eggs one at a time into the creamed butter and sugar, making sure each egg is fully incorporated before adding the next. Then stir in the vanilla extract to infuse the batter with flavor.
- Alternate adding dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients in three parts, alternating with the milk added in two parts. Start and end with the dry ingredients. Mix gently and only until combined to avoid overmixing.
- Fill the cupcake liners: Evenly divide the batter among the prepared cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake the cupcakes: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean when baked fully.
- Make the frosting: In a medium bowl, beat the softened butter and confectioners’ sugar together until smooth and creamy. Add the milk and vanilla extract, then continue beating until the frosting becomes light and fluffy.
- Frost the cupcakes: Once the cupcakes have cooled completely, use a spatula or piping bag to frost them generously with the prepared vanilla buttercream.
Notes
- Ensure the butter and eggs are at room temperature to achieve a smooth batter and frosting.
- Do not overmix the batter after adding the flour to keep cupcakes tender and fluffy.
- Cool cupcakes completely before frosting to prevent the buttercream from melting.
- For a richer flavor, substitute whole milk with buttermilk.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
