Vanilla Cupcakes
These classic, fluffy vanilla cupcakes feature a tender crumb and a rich, buttery vanilla flavor that everyone will love.
Ingredients
- •1 and 1/2 cups all-purpose flour (190g)
- •1 teaspoon baking powder
- •1/4 teaspoon baking soda
- •1/4 teaspoon salt
- •1/2 cup unsalted butter, softened (115g)
- •3/4 cup granulated sugar (150g)
- •2 large eggs, room temperature
- •2 teaspoons pure vanilla extract
- •1/2 cup buttermilk, room temperature (120ml)
- •1 cup unsalted butter, softened for frosting (227g)
- •3 cups powdered sugar (360g)
- •3 tablespoons heavy cream or milk
- •1 teaspoon pure vanilla extract for frosting
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- 2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- 3
In a large bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together on medium-high speed for about 2 minutes until creamy and pale.
- 4
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- 5
Alternate adding the dry ingredients and the buttermilk to the butter mixture, 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 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- 8
Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- 9
To make the frosting, beat the softened butter for 2 minutes until smooth and creamy.
- 10
Gradually add the powdered sugar, heavy cream, and vanilla extract, beating on low speed first and then increasing to medium-high for 3 minutes until light and fluffy.
- 11
Pipe or spread the vanilla frosting onto the cooled cupcakes before serving.
💡 Chef tips
- Ensure all your refrigerated ingredients like eggs, buttermilk, and butter are at room temperature before you begin so the batter mixes smoothly.
- Do not overmix the batter once the flour is added, or the cupcakes will become dense rather than fluffy.
- 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 are golden on top, incredibly moist and fluffy with a delicate crumb, and smell wonderfully sweet of rich vanilla.