Cupcakes

Vanilla Cupcakes

Name: Vanilla Cupcakes
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 12 cupcakes
Cuisine: Dessert
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tbsp vanilla extract; 1/2 cup whole milk; 1 cup unsalted butter, softened; 3 cups powdered sugar; 2 tbsp heavy cream; 2 tsp vanilla extract; Pinch of salt

Light, fluffy vanilla cupcakes with a tender crumb and silky vanilla buttercream. The perfect blank canvas.

4.6 from 128 bakers

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Prep20 min

Cook18 min

Servings12 cupcakes

DifficultyEasy

Ingredients

Total time: 38 minutes

Cupcakes

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tbsp vanilla extract
1/2 cup whole milk

Vanilla buttercream

1 cup unsalted butter, softened
3 cups powdered sugar
2 tbsp heavy cream
2 tsp vanilla extract
Pinch of salt

Instructions

1
Heat the oven to 350°F and line a 12-cup muffin tin with liners.
2
Whisk the flour, baking powder, and salt together.
3
Cream the butter and sugar until light, 3 minutes, then beat in the eggs one at a time and the vanilla.
4
Add the dry ingredients in three additions, alternating with the milk, mixing just until combined.
5
Divide among the liners, filling each about two-thirds full.
6
Bake 16–19 minutes, until a toothpick comes out clean. Cool completely.
7
For the frosting, beat the butter until pale, then add the powdered sugar, cream, vanilla, and salt; beat until fluffy.
8
Pipe or spread onto the cooled cupcakes.

Zoe's Tips

Room-temperature eggs and milk give a smoother batter.
Fill liners only two-thirds full so the tops dome neatly.
Cool completely before frosting or the buttercream will melt.

Nutrition estimate

Approximate, per serving — a rough guide, not a lab measurement.

340

Calories

18 g

Fat

43 g

Carbs

34 g

Sugar

3 g

Protein

A note from Zoe:this recipe is newly developed from classic, trusted baking ratios — it hasn't been through rounds of reader testing yet. Bake with a baker's eye, and if you try it, I'd genuinely love your feedback so I can make it even better.