Classic Vanilla Cupcakes

Classic Vanilla Cupcakes

Tender, buttery cupcakes with a fine crumb and rich vanilla flavor throughout.

Total 1 hr Makes 24 cupcakes Calories 268/serving

Dietary

Vegetarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These vanilla cupcakes rely on creaming butter and sugar properly to build a light, even crumb, then a straightforward vanilla buttercream for finishing. They suit birthday parties, bake sales, or any occasion calling for a simple, dependable homemade cupcake.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup whole milk
  • 3 cups vanilla buttercream frosting

Method

  1. Preheat oven to 350°F (175°C) and line two 12-cup muffin pans with paper liners.

  2. Whisk together the flour, baking powder, and salt in a medium bowl; set aside.

  3. In a large bowl, beat the softened butter and sugar on medium-high speed until light and fluffy, about 3 minutes.

  4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

  5. Add the flour mixture in three additions, alternating with the milk in two additions, mixing on low speed just until combined after each.

  6. Divide the batter evenly among the 24 lined muffin cups, filling each about two-thirds full.

  7. Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

  8. Cool cupcakes in the pans for 5 minutes, then transfer to a wire rack to cool completely.

  9. Pipe or spread the vanilla buttercream frosting onto the cooled cupcakes.

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Rate this recipe

★ 4.4 (1)

Classic Vanilla Cupcakes

These vanilla cupcakes rely on creaming butter and sugar properly to build a light, even crumb, then a straightforward vanilla buttercream for finishing. They suit birthday parties, bake sales, or any occasion calling for a simple, dependable homemade cupcake.

1 hr 24 cupcakes 268 cal

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup whole milk
  • 3 cups vanilla buttercream frosting

Method

  1. 1

    Preheat oven to 350°F (175°C) and line two 12-cup muffin pans with paper liners.

  2. 2

    Whisk together the flour, baking powder, and salt in a medium bowl; set aside.

  3. 3

    In a large bowl, beat the softened butter and sugar on medium-high speed until light and fluffy, about 3 minutes.

  4. 4

    Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

  5. 5

    Add the flour mixture in three additions, alternating with the milk in two additions, mixing on low speed just until combined after each.

  6. 6

    Divide the batter evenly among the 24 lined muffin cups, filling each about two-thirds full.

  7. 7

    Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

  8. 8

    Cool cupcakes in the pans for 5 minutes, then transfer to a wire rack to cool completely.

  9. 9

    Pipe or spread the vanilla buttercream frosting onto the cooled cupcakes.