Pin it Classic, tender vanilla cupcakes topped with creamy, sweet buttercream frosting—perfect for any celebration or a delightful treat at home.
I’ve made these cupcakes many times for family gatherings and they always disappear quickly.
Ingredients
- 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 cupcakes
- 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: For the buttercream frosting
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 kids love helping me frost these cupcakes; it’s always a fun family activity.
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
Per cupcake: 280 calories, 13 g total fat, 38 g carbohydrates, 3 g protein.
Pin it 
Enjoy these classic vanilla cupcakes fresh for the best taste and texture.
Recipe FAQs
- → What baking temperature ensures perfect cupcakes?
Baking at 350°F (175°C) allows even cooking and a tender crumb without overbrowning the tops.
- → How can I ensure the cupcakes stay moist?
Using room temperature eggs and milk, gently mixing without overmixing, and proper baking time help maintain moistness.
- → What makes the buttercream frosting smooth and fluffy?
Beating softened butter until creamy before gradually adding powdered sugar and milk creates a light and smooth frosting texture.
- → Can I customize the frosting flavor?
Yes, adding food coloring, sprinkles, or substituting part of the milk with heavy cream can enhance texture and appearance.
- → How should I store these cupcakes to keep freshness?
Store in an airtight container at room temperature for up to 2 days to retain texture and flavor.