Description
Light, tender, and comforting vanilla cupcakes perfect for any occasion, topped with a creamy vanilla buttercream.
Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1/2 cup (115 g) unsalted butter, softened
- 2 large eggs
- 1/2 cup (120 ml) milk, room temperature
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- For the frosting:
- 1/2 cup (115 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar, sifted if lumpy
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Sprinkles for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
- Whisk the flour, baking powder, and salt in a medium bowl. Set aside.
- Beat the softened butter and sugar together until light and fluffy, about 2–4 minutes.
- Add the eggs one at a time, beating briefly after each addition. Scrape the bowl.
- Stir in the vanilla extract.
- Add about one-third of the dry ingredients to the butter mixture and mix briefly.
- Pour in half the milk and mix until combined.
- Repeat: add another third of the dry ingredients, then the rest of the milk, and finish with the remaining dry ingredients. Mix until just combined.
- Fill each cupcake liner about two-thirds full. Tap the pan gently to remove air bubbles.
- Bake for 18–20 minutes, rotating the pan halfway. A toothpick should come out clean.
- Let cupcakes cool in the pan for 5 minutes. Transfer to a wire rack to cool completely before frosting.
- To make the frosting: beat the softened butter until creamy, gradually adding powdered sugar, heavy cream, and vanilla. Beat until fluffy.
- Frost cooled cupcakes and add sprinkles if desired.
Notes
Room temperature ingredients help create a silkier batter. Do not overmix for tender cupcakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American