Best Vanilla Cupcakes
Best Vanilla Cupcakes
Light, fluffy, and perfectly sweet, these classic vanilla cupcakes are a timeless dessert favorite. Moist on the inside with a tender crumb, they pair beautifully with buttercream, cream cheese frosting, or any favorite topping. Perfect for birthdays, celebrations, or everyday indulgence.
Ingredients
For the Cupcakes:
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1 1/2 cups all-purpose flour
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1 1/2 tsp baking powder
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1/4 tsp salt
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1/2 cup (1 stick) unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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2 tsp vanilla extract
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1/2 cup whole milk
For the Vanilla Buttercream Frosting:
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1 cup (2 sticks) unsalted butter, softened
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3–4 cups powdered sugar, sifted
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2 tsp vanilla extract
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2–4 tbsp heavy cream or milk
Instructions
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Preheat Oven:
Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners. -
Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, and salt. Set aside. -
Cream Butter and Sugar:
In a large bowl, beat butter and sugar together until light and fluffy, about 2–3 minutes. -
Add Eggs and Vanilla:
Beat in eggs, one at a time, then add vanilla extract. -
Combine Wet and Dry Ingredients:
Add flour mixture in three additions, alternating with milk in two additions, beginning and ending with flour. Mix until just combined. -
Fill Cupcake Liners:
Divide batter evenly among 12 cupcake liners, filling each about 2/3 full. -
Bake:
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. -
Prepare Frosting:
Beat butter until creamy. Gradually add powdered sugar, one cup at a time, mixing well. Add vanilla and 2 tablespoons cream. Adjust consistency with more cream or sugar as needed. -
Frost Cupcakes:
Once cupcakes are completely cool, frost with buttercream using a spatula or piping bag. Decorate as desired. -
Serve:
Enjoy immediately or store as directed below.
Equipment
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Muffin pan
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Cupcake liners
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Mixing bowls
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Electric mixer or hand whisk
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Measuring cups and spoons
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Spatula
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Wire cooling rack
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Piping bag (optional)
Timing
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Prep Time: 15 minutes
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Cook Time: 18–22 minutes
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Cool & Frost Time: 20 minutes
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Total Time: 55–60 minutes
Serving Size
Makes 12 cupcakes (serves 6–12 depending on serving size)
Best Vanilla Cupcakes
Equipment
- Muffin pan
- Cupcake liners
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Spatula
- Wire cooling rack
- Piping bag (optional)
Ingredients
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup 1 stick unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup whole milk
- For the Vanilla Buttercream Frosting:
- 1 cup 2 sticks unsalted butter, softened
- 3 –4 cups powdered sugar sifted
- 2 tsp vanilla extract
- 2 –4 tbsp heavy cream or milk
Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar:
- In a large bowl, beat butter and sugar together until light and fluffy, about 2–3 minutes.
- Add Eggs and Vanilla:
- Beat in eggs, one at a time, then add vanilla extract.
- Combine Wet and Dry Ingredients:
- Add flour mixture in three additions, alternating with milk in two additions, beginning and ending with flour. Mix until just combined.
- Fill Cupcake Liners:
- Divide batter evenly among 12 cupcake liners, filling each about 2/3 full.
- Bake:
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare Frosting:
- Beat butter until creamy. Gradually add powdered sugar, one cup at a time, mixing well. Add vanilla and 2 tablespoons cream. Adjust consistency with more cream or sugar as needed.
- Frost Cupcakes:
- Once cupcakes are completely cool, frost with buttercream using a spatula or piping bag. Decorate as desired.
- Serve:
- Enjoy immediately or store as directed below.
Frequently Asked Questions (FAQs)
Can I make these cupcakes ahead of time?
Yes. You can bake the cupcakes a day in advance and frost them just before serving.
Can I use different types of milk?
Yes. Whole milk gives the best texture, but you can substitute 2% milk, almond milk, or oat milk.
Can I make them gluten-free?
Yes. Use a 1:1 gluten-free flour blend, and the texture will remain soft and fluffy.
Can I make them dairy-free?
Yes. Substitute butter with plant-based butter and use non-dairy milk in both batter and frosting.
How do I make the cupcakes extra moist?
Don’t overmix the batter. Ensure not to overbake, and using room temperature butter, eggs, and milk helps maintain moisture.
Can I use a different frosting?
Yes. These cupcakes pair well with cream cheese frosting, chocolate ganache, or any favorite buttercream flavor.
Can I freeze the cupcakes?
Yes. Freeze unfrosted cupcakes in an airtight container for up to 3 months. Frost after thawing.
Can I color the frosting?
Yes. Use gel food coloring to tint the buttercream without affecting its texture.
How do I prevent cupcakes from sinking?
Ensure eggs are at room temperature, don’t overmix the batter, and avoid opening the oven door during baking.
Can I make mini cupcakes?
Yes. Reduce baking time to 10–12 minutes for mini cupcakes and adjust the amount of batter per liner.
How To Store Best Vanilla Cupcakes
Room Temperature:
Store frosted or unfrosted cupcakes in an airtight container at room temperature for up to 2 days.
Refrigerator:
Frosted cupcakes can be stored in the refrigerator for 3–4 days. Allow to come to room temperature before serving for best flavor.
Freezer:
Unfrosted cupcakes can be frozen for up to 3 months. Wrap tightly in plastic wrap and place in a freezer-safe container. Thaw completely before frosting. Frosted cupcakes can also be frozen for up to 2 months.
Serving Tips:
For a soft and moist cupcake, serve at room temperature. Decorate with sprinkles, fresh fruit, or edible decorations for added appeal.
