Classic Vanilla Cupcakes
These classic vanilla cupcakes are moist, fluffy, and topped with a delicious buttercream frosting. Perfect for any occasion!
Prep
: 10
Total
: 25 minutes
Ingredients
Cupcake Batter
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup milk
Buttercream Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
Baking the Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add the softened butter to the dry ingredients and mix on low speed until coarse crumbs form.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the milk, mixing until just combined. Do not overmix.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Making the Buttercream Frosting
- In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, alternating with the milk, beating until smooth and fluffy.
- Stir in the vanilla extract.
Assembling
- Once the cupcakes are completely cool, frost them generously with the buttercream frosting.
Notes
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes can be stored at room temperature for up to 1 day or in the refrigerator for up to 3 days.