Classic Vanilla Cupcakes
Fluffy vanilla cupcakes with creamy frosting, perfect for any occasion.
15 mins
Prep Time
20 mins
Cook Time
12
Servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup whole milk
- 1 batch vanilla buttercream frosting
Nutrition Facts
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Instructions
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.
Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
Divide batter evenly among cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool completely before frosting.
Frost cooled cupcakes with vanilla buttercream and decorate as desired.
Chef's Tips
- Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for best results.
- Don't Overmix: Mix batter just until combined to avoid dense cupcakes.
- Even Baking: Use an ice cream scoop to portion batter for uniform cupcakes.
- Storage: Store unfrosted cupcakes in an airtight container for up to 3 days.
- Flavor Variations: Add lemon zest or cocoa powder for different flavors.
- Frosting Tip: For smooth frosting, beat buttercream for at least 5 minutes.
