Vanilla Cupcakes
These fluffy, tender vanilla cupcakes topped with a rich vanilla buttercream are an absolute crowd-pleaser for any celebration.
Ingredients
- •1 1/2 cups all-purpose flour (180g)
- •1 1/2 teaspoons baking powder
- •1/4 teaspoon salt
- •1/2 cup unsalted butter, softened (115g)
- •1 cup granulated sugar (200g)
- •2 large eggs, room temperature
- •2 teaspoons pure vanilla extract
- •1/2 cup whole milk, room temperature (120ml)
- •1 cup unsalted butter, softened for frosting (230g)
- •3 cups powdered sugar (360g)
- •2 tablespoons whole milk for frosting
- •1 teaspoon vanilla bean paste or extract for frosting
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- 3
In a large bowl using a hand mixer or stand mixer, beat the 1/2 cup of softened butter and granulated sugar together on medium-high speed for about 2 minutes until light and fluffy.
- 4
Add the eggs one at a time, beating well after each addition, then stir in the 2 teaspoons of vanilla extract.
- 5
Alternate adding the dry ingredients and the 1/2 cup of milk to the butter mixture in batches, beginning and ending with the dry ingredients, mixing just until combined.
- 6
Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- 7
Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- 9
To make the frosting, beat the remaining 1 cup of butter in a large bowl until creamy, then gradually add the powdered sugar, 2 tablespoons of milk, and vanilla bean paste, beating on medium-high speed until smooth and fluffy.
- 10
Pipe or spread the vanilla buttercream onto the cooled cupcakes.
💡 Chef tips
- Ensure all your refrigerated ingredients like eggs, milk, and butter are at room temperature before you begin so the batter mixes smoothly.
- To make these cupcakes pareve for a meat meal, substitute the butter with equal amounts of margarine and use soy or almond milk.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days, but bring them to room temperature before serving for the best texture.
✅ How it should turn out
The finished cupcakes have a golden dome, a wonderfully tender and moist crumb with a fragrant vanilla aroma, and are crowned with a sweet, creamy, melt-in-your-mouth frosting.