Pin It Classic, tender vanilla cupcakes topped with creamy, sweet buttercream frosting—perfect for any celebration or a delightful treat at home.
I have always enjoyed making these cupcakes for family gatherings because they never fail to bring smiles.
Ingredients
- For the Cupcakes: 1 1/4 cups (160 g) all-purpose flour
- For the Cupcakes: 1 teaspoon baking powder
- For the Cupcakes: 1/4 teaspoon fine salt
- For the Cupcakes: 1/2 cup (115 g) unsalted butter, softened
- For the Cupcakes: 3/4 cup (150 g) granulated sugar
- For the Cupcakes: 2 large eggs, room temperature
- For the Cupcakes: 2 teaspoons pure vanilla extract
- For the Cupcakes: 1/2 cup (120 ml) whole milk, room temperature
- For the Buttercream Frosting: 1/2 cup (115 g) unsalted butter, softened
- For the Buttercream Frosting: 2 cups (240 g) powdered sugar, sifted
- For the Buttercream Frosting: 2 tablespoons whole milk
- For the Buttercream Frosting: 1 teaspoon pure vanilla extract
- For the Buttercream Frosting: Pinch of salt
Instructions
- Step 1:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Step 2:
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Step 3:
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2 3 minutes.
- Step 4:
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Step 5:
- Add half of the flour mixture to the wet ingredients, mixing until just combined. Pour in the milk, then add the remaining flour mixture. Mix until just combined—do not overmix.
- Step 6:
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Step 7:
- Bake for 16 18 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Step 8:
- For the buttercream, beat the butter on medium speed until creamy. Gradually add powdered sugar, beating until smooth. Add the milk, vanilla, and salt, and beat until light and fluffy, about 2 minutes.
- Step 9:
- Once cupcakes are completely cool, frost generously with buttercream using a spatula or piping bag.
Pin It My children love helping me decorate these cupcakes during special family celebrations.
Required Tools
Mixing bowls electric mixer measuring cups and spoons muffin tin paper liners wire rack spatula or piping bag
Allergen Information
Contains Wheat (gluten) eggs milk (dairy) Always check ingredient labels for potential allergens if uncertain
Nutritional Information
Calories 280 Total Fat 13 g Carbohydrates 38 g Protein 3 g per cupcake
Pin It 
These cupcakes make any occasion special and are sure to impress your guests.
Recipe FAQs
- → What is the best flour to use for these cupcakes?
All-purpose flour provides the ideal texture, ensuring the cupcakes turn out tender yet sturdy enough to hold the frosting.
- → How can I tell when the cupcakes are fully baked?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, the cupcakes are done baking.
- → Can I add food coloring to the frosting?
Yes, adding a few drops of food coloring to the buttercream before frosting can create vibrant, festive colors.
- → What is the best way to store these cupcakes?
Store them in an airtight container at room temperature for up to two days to maintain freshness and moisture.
- → Is it possible to make the frosting lighter?
Substituting one tablespoon of milk with heavy cream can create a lighter, fluffier texture in the buttercream.