Description
Fluffy, moist classic vanilla cupcakes with creamy buttercream frosting. An easy, family-friendly recipe perfect for any occasion, with gluten-free & dairy-free options.
Ingredients
Scale
- For the Cupcakes:
- 1 ½ cups (190g) All-purpose flour
- 1 cup (200g) Granulated sugar
- 1 ½ teaspoons Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- ½ cup (113g or 1 stick) Unsalted butter, room temperature
- 2 Large eggs
- ¾ cup (180ml) Whole milk
- 2 teaspoons Pure vanilla extract
- For the Buttercream Frosting:
- ½ cup (113g or 1 stick) Unsalted butter, room temperature
- 3–4 cups (360-480g) Powdered sugar (confectioners’ sugar)
- 2–3 tablespoons Heavy cream or milk
- 1 teaspoon Pure vanilla extract
- ⅛ teaspoon Pinch of salt
Instructions
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. This simple step makes cleanup a breeze!
- Combine Dry Ingredients: In a medium bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps.
- Cream Butter & Sugar: In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggs: Beat in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
- Alternate Wet & Dry: Alternate adding the dry ingredients mixture and the whole milk to the wet mixture. Begin and end with the dry ingredients. Mix until just combined – do not overmix, as this can lead to tough cupcakes.
- Fill Liners: Fill each cupcake liner about 2/3 full with the batter. An ice cream scoop works wonders for even portions.
- Bake Cupcakes: Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Keep an eye on them, as oven times can vary!
- Cool Completely: Let the classic vanilla cupcakes cool completely on a wire rack before you even think about frosting them. This is crucial for perfect frosting application.
- Beat Butter for Frosting: In a large bowl, using an electric mixer, beat the room temperature unsalted butter until it’s light and fluffy, about 5 minutes. This aeration is key to a light frosting.
- Gradually Add Powdered Sugar: Gradually add the powdered sugar, 1 cup at a time, beating well after each addition until smooth. Start on low speed to avoid a sugar cloud!
- Add Flavor & Cream: Add the pure vanilla extract, a pinch of salt, and begin adding the heavy cream (1 tablespoon at a time) until you reach your desired frosting consistency. I prefer mine smooth and pipeable.
- Final Fluff: Beat the buttercream on high speed for a final minute to ensure ultimate fluffiness and a truly light texture. This step makes a huge difference!
Notes
- Smart Swaps & Add-ins:
- Dairy-free milk: For dietary needs, use plant-based milk alternatives in both the cupcakes and frosting.
- Gluten-free flour blend: Opt for a 1:1 gluten-free baking flour blend for an easy adaptation, creating delicious gluten-free desserts. Ensure your blend contains xanthan gum for best results.
- Almond extract: A dash (around ¼ teaspoon) can add a subtle, complementary flavor twist.
- Food coloring: Use gel food coloring for fun, vibrant, and festive buttercream frosting for any occasion.
- Troubleshooting Tips:
- Dry cupcakes? Ensure you don’t overmix the batter; mix until just combined. Use accurate liquid ratios. Most importantly, avoid overbaking – pull them out as soon as a toothpick comes out clean.
- Flat cupcakes? Check the freshness of your baking powder and baking soda. They lose potency over time. Also, verify your oven temperature with an oven thermometer.
- Grainy frosting? Sift your powdered sugar before adding it to the butter. Ensure your butter is properly beaten and smooth before adding the sugar.
- Soupy frosting? Gradually add more powdered sugar, a quarter cup at a time, until it thickens. Make sure your butter wasn’t too warm to begin with; slightly cooler room temperature is ideal.
- Nutritional information is an estimate based on standard ingredients and preparation, as actual data was not provided.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 35g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Classic Vanilla Cupcake Recipe