Vanilla Cupcakes
Light, fluffy, and perfectly sweet, these Vanilla Cupcakes are a classic treat that never goes out of style. Made with simple pantry ingredients and topped with your favorite frosting, they’re ideal for birthdays, holidays, or any occasion that calls for something sweet and homemade.
Ingredients
For the cupcakes:
- 1½ cups 180g all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup 1 stick unsalted butter, softened
- 1 cup 200g granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ½ cup 120ml whole milk
Optional Vanilla Buttercream Frosting:
- ½ cup 1 stick unsalted butter, softened
- 2 cups powdered sugar
- 1 –2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the flour mixture. Mix until just combined—do not overmix.
- Divide batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Optional frosting: In a bowl, beat softened butter until creamy. Add powdered sugar, vanilla, and cream. Beat until smooth and fluffy. Frost cooled cupcakes and decorate as desired.
Notes
- Room temperature ingredients help the batter blend evenly and rise properly.
- Customize it: Add sprinkles for funfetti cupcakes or a jam filling for a fruity surprise.
- Storage: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerated if frosted (especially with buttercream).
- Freeze: Freeze unfrosted cupcakes up to 3 months. Thaw at room temp and frost before serving.