Classic Vanilla Cupcakes
Ingredients:
For the cupcakes:
1 ¼ cups all-purpose flour
1 ¼ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
2 tsp pure vanilla extract
½ cup whole milk (room temp)
For the vanilla buttercream:
1 cup unsalted butter, softened
3–3 ½ cups powdered sugar
2 tsp vanilla extract
2–3 tbsp heavy cream or milk
Pinch of salt
🧁 Instructions:
Preheat & prep:
Preheat oven to 350°F (175°C).
Line a cupcake pan with 12 paper liners.
Mix dry ingredients:
In a small bowl, whisk together flour, baking powder, and salt. Set aside.
Cream butter & sugar:
In a large bowl, beat butter and sugar together until light and fluffy (about 2–3 min).
Add eggs & vanilla:
Add eggs one at a time, beating well after each.
Mix in vanilla extract.
Combine wet & dry:
Add the flour mixture in 2 parts, alternating with milk. Start and end with flour. Mix until just combined (don’t overmix).
Bake:
Fill cupcake liners about 2/3 full.
Bake for 18–22 minutes, or until a toothpick comes out clean.
Let cool completely before frosting.
🎂 Vanilla Buttercream:
Beat butter on medium speed until creamy.
Add powdered sugar gradually, beating until smooth.
Mix in vanilla and a pinch of salt.
Add milk or cream 1 tablespoon at a time until it reaches your desired consistency.
Whip it for another 2–3 minutes for a fluffy finish.