Classic Vanilla Cupcakes with Buttercream (Printable version)
Light, fluffy vanilla treats with creamy buttercream frosting
# Ingredient List:
→ Cupcake Batter
01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 2 large eggs, room temperature
05 - 1/2 cup whole milk, room temperature
06 - 2 teaspoons pure vanilla extract
07 - 1 1/2 teaspoons baking powder
08 - 1/4 teaspoon salt
→ Vanilla Buttercream Frosting
09 - 1/2 cup unsalted butter, softened
10 - 2 cups confectioners' sugar, sifted
11 - 2 tablespoons whole milk
12 - 1 teaspoon pure vanilla extract
13 - Pinch of salt
# How to Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
02 - In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
03 - In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, approximately 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
05 - Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined, being careful not to overmix.
06 - Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
07 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.
08 - Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
09 - Beat the softened butter until creamy. Gradually add the confectioners' sugar, mixing well. Add vanilla extract, milk, and salt; beat until smooth and fluffy.
10 - Once cupcakes are completely cool, frost as desired using a piping bag or offset spatula.
# Expert Suggestions:
01 -
- These cupcakes taste like the ones from your favorite bakery but cost a fraction to make at home
- The texture is impossibly light while still being sturdy enough for generous swirls of frosting
- Simple enough for a Tuesday treat yet impressive enough for birthdays and holidays
02 -
- Room temperature ingredients are non negotiable for proper emulsification and texture
- Overmixing once flour is added creates tough cupcakes so stop as soon as you see no dry streaks
- Completely cool cupcakes are essential before frosting or your beautiful swirls will slide right off
03 -
- Weighing your ingredients with a kitchen scale gives the most consistent results every single time
- Bring all ingredients to room temperature before starting for the smoothest batter and silkiest frosting