Description
Learn how to bake bakery style vanilla cupcakes that are incredibly moist and fluffy from scratch. This easy recipe delivers the perfect texture for your next birthday or party treat, complete with a simple, creamy vanilla buttercream.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1 cup whole milk, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar, sifted (for frosting)
- 1 teaspoon pure vanilla extract (for frosting)
- 2-3 tablespoons heavy cream or milk (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the softened 1/2 cup butter, eggs, milk, and 2 teaspoons of vanilla extract to the dry ingredients.
- Beat with an electric mixer on medium speed for two minutes until the batter is smooth and well combined. Scrape down the sides of the bowl as needed. This step is key for fluffy cupcakes.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- To make the frosting, beat the remaining 1/2 cup softened butter until creamy.
- Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition.
- Mix in the 1 teaspoon of vanilla extract and 2 tablespoons of heavy cream. Beat until light and fluffy. Add the remaining tablespoon of cream only if the frosting is too stiff.
- Once the cupcakes are completely cool, pipe or spread the simple vanilla buttercream on top.
Notes
- Use room temperature ingredients for the cake batter; this helps create a smoother, more emulsified batter resulting in a softer crumb.
- Do not overmix the batter once the flour is incorporated; mix just until combined to keep your cupcakes light and airy.
- For the best vanilla flavor, use high-quality pure vanilla extract in both the cake and the frosting.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 40g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 55mg