Classic Vanilla Cupcakes
Fluffy vanilla cupcakes with creamy buttercream frosting, perfect for any occasion.
20 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
250Calories
3gProtein
35gCarbs
12gFat
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Instructions
1
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3
In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes.
4
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
5
Alternately add flour mixture and milk, beginning and ending with flour. Mix until just combined.
6
Divide batter evenly among cupcake liners, filling each about 2/3 full.
7
Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool completely before frosting.
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 ingredients are combined to avoid dense cupcakes.
- Even Baking: Use an ice cream scoop to evenly distribute batter.
- Frosting Tip: Let cupcakes cool completely before frosting to prevent melting.
- Storage: Store in an airtight container at room temperature for up to 3 days.
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