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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.
Print Recipe
Prep Time:15 minutes
Cook Time:22 minutes
Total Time:1 hour

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.
Servings: 12 cupcakes