Pin It Classic, tender vanilla cupcakes topped with creamy, sweet buttercream frosting—perfect for any celebration or a delightful treat at home.
I have always loved baking these vanilla cupcakes for family gatherings because they bring everyone together with their delightful flavor and soft crumb.
Ingredients
- All-purpose flour: 1 1/4 cups (160 g)
- Baking powder: 1 teaspoon
- Fine salt: 1/4 teaspoon
- Unsalted butter: 1/2 cup (115 g), softened
- Granulated sugar: 3/4 cup (150 g)
- Large eggs: 2, room temperature
- Pure vanilla extract: 2 teaspoons
- Whole milk: 1/2 cup (120 ml), room temperature
- Unsalted butter (for frosting): 1/2 cup (115 g), softened
- Powdered sugar: 2 cups (240 g), sifted
- Whole milk (for frosting): 2 tablespoons
- Pure vanilla extract (for frosting): 1 teaspoon
- Pinch of salt:
Instructions
- Preheat oven:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter and sugar:
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2–3 minutes.
- Add eggs and vanilla:
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine wet and dry:
- Add half of the flour mixture to the wet ingredients, mixing until just combined. Pour in the milk, then add the remaining flour mixture. Mix until just combined—do not overmix.
- Portion batter:
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake:
- Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make frosting:
- For the buttercream, beat the butter on medium speed until creamy. Gradually add powdered sugar, beating until smooth. Add the milk, vanilla, and salt, and beat until light and fluffy, about 2 minutes.
- Frost cupcakes:
- Once cupcakes are completely cool, frost generously with buttercream using a spatula or piping bag.
Pin It This recipe always brings joy when I bake it for my family on special occasions, creating sweet memories.
Required Tools
Mixing bowls, electric mixer, measuring cups and spoons, muffin tin, paper liners, wire rack, spatula or piping bag
Allergen Information
Contains wheat (gluten), eggs, milk (dairy). Always check ingredient labels for potential allergens if uncertain.
Nutritional Information
Calories: 280, Total Fat: 13 g, Carbohydrates: 38 g, Protein: 3 g (per cupcake)
Pin It 
Enjoy these moist vanilla cupcakes with a swirl of sweet buttercream frosting for a perfect finish.
Recipe FAQs
- → How long should I bake the cupcakes?
Bake the cupcakes for 16–18 minutes at 350°F until a toothpick inserted in the center comes out clean.
- → Can I add food coloring to the frosting?
Yes, adding food coloring or sprinkles to the buttercream frosting is a great way to create colorful treats.
- → What is the best way to store the cupcakes?
Store cupcakes in an airtight container at room temperature for up to 2 days to maintain freshness.
- → How can I make the frosting lighter?
Substitute 1 tablespoon of milk in the frosting with heavy cream to achieve a lighter texture.
- → Are these cupcakes suitable for vegetarians?
Yes, the ingredients used make these cupcakes vegetarian-friendly.