Description

This classic vanilla cupcake recipe delivers moist, tender cupcakes with a rich vanilla flavor, topped with creamy vanilla buttercream frosting. Perfect for any occasion, these cupcakes are simple, delicious, and easy to customize.

Ingredients

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/2 cup whole milk (room temperature)

For the Frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

2 tsp vanilla extract

2–4 tbsp heavy cream or milk (for desired consistency)

A pinch of salt

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Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a small bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat softened butter and sugar until light and fluffy, about 3 minutes.
Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
Add dry ingredients in three parts, alternating with milk in two parts, starting and ending with dry ingredients. Mix until just combined; avoid overmixing.
Divide batter evenly among liners, filling about two-thirds full.
Bake 18–22 minutes or until toothpick inserted in center comes out clean. Cool in tin 5 minutes, then transfer to wire rack to cool completely.
For the frosting, beat softened butter until creamy. Gradually add powdered sugar, one cup at a time. Add vanilla extract, pinch of salt, and 2 tbsp heavy cream. Beat until smooth and fluffy, adding more cream if needed.
Once cupcakes are cool, frost with vanilla buttercream using a piping bag or knife. Decorate as desired and enjoy!

Notes

Add 1 tsp lemon zest to batter for a fresh twist.

Substitute whole milk with buttermilk for richer, moister cupcakes.

Mix in mini chocolate chips or fresh berries for added texture.

Use almond extract instead of vanilla in frosting for different aroma.

For dairy-free, replace butter and milk with plant-based alternatives like coconut oil and almond milk.

Store cupcakes airtight at room temp for 2 days or refrigerated up to 5 days.

Freeze unfrosted cupcakes up to 3 months; thaw fully before frosting.

Prep Time: 15 minutes
Cook Time: 18–22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 28g
Sodium: 140mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg