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Vanilla Cupcakes Recipe Easy Homemade Vanilla Cupcakes with Creamy Buttercream Frosting

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Soft and tender vanilla cupcakes topped with a light, creamy buttercream frosting. This easy recipe is perfect for any occasion and beginner bakers.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour, sifted
  • 1 ½ teaspoons (6 g) baking powder
  • ¼ teaspoon (1.5 g) salt
  • ½ cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons (10 ml) pure vanilla extract or vanilla bean paste
  • ½ cup (120 ml) whole milk, room temperature
  • 1 cup (230 g) unsalted butter, softened (for frosting)
  • 3 cups (360 g) powdered sugar, sifted
  • 2 teaspoons (10 ml) pure vanilla extract (for frosting)
  • 2–3 tablespoons (30–45 ml) heavy cream or milk (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
  2. In a large bowl, sift together the flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat ½ cup softened unsalted butter and granulated sugar on medium speed for 3-4 minutes until fluffy and pale.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract or vanilla bean paste.
  5. Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk, starting and ending with dry ingredients. Mix on low speed until just combined.
  6. Spoon the batter evenly into the cupcake liners, filling about two-thirds full.
  7. Bake for 18-22 minutes, checking at 18 minutes with a toothpick. If it comes out clean or with a few crumbs, cupcakes are done.
  8. Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  9. For the frosting, beat 1 cup softened unsalted butter on medium speed until creamy, about 2 minutes.
  10. Gradually add powdered sugar and beat on low to combine.
  11. Add vanilla extract, pinch of salt, and 2 tablespoons heavy cream or milk. Beat on high for 3-4 minutes until light, fluffy, and spreadable. Adjust consistency as needed.
  12. Frost cupcakes using a piping bag or spread with a knife. Decorate as desired.

Notes

Use room temperature eggs and milk for best results. Do not overmix batter to avoid dense cupcakes. Cool cupcakes completely before frosting to prevent melting. If frosting is too soft, chill for 10 minutes before piping. Use an oven thermometer for accurate baking temperature.

Nutrition

Keywords: vanilla cupcakes, buttercream frosting, easy cupcakes, homemade cupcakes, birthday cupcakes, simple dessert

Find it online: https://realityeats.com/vanilla-cupcakes-recipe-easy-homemade-vanilla-cupcakes-with-creamy-buttercream-frosting/