Description
A straightforward recipe for making soft, moist vanilla cupcakes from scratch, topped with a simple, rich vanilla buttercream frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 cup powdered sugar, sifted (for frosting)
- 1/4 cup unsalted butter, softened (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1-2 tablespoons milk or heavy cream (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
- Spoon the batter evenly into the 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 softened butter until smooth. Gradually add the sifted powdered sugar, mixing on low speed until combined.
- Add the vanilla extract and 1 tablespoon of milk or cream. Beat on medium-high speed until light and fluffy, adding the second tablespoon of liquid only if needed to reach a spreadable consistency.
- Frost the cooled cupcakes as desired.
Notes
- For the softest cupcakes, use room temperature eggs and milk.
- Do not overmix the batter after adding the flour; this develops gluten and makes the cupcakes tough.
- You can make the cupcakes ahead and store them covered at room temperature for up to two days.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 35
- Sodium: 150
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0.3
- Carbohydrates: 43
- Fiber: 0.5
- Protein: 3
- Cholesterol: 65