Save to Pinterest Classic, tender vanilla cupcakes topped with creamy, sweet buttercream frosting—perfect for any celebration or a delightful treat at home.
Making these cupcakes has always been a joyful experience in my kitchen, reminding me of cherished family celebrations.
Ingredients
- For the Cupcakes: 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 Buttercream Frosting: 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
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 23 full.
- Step 7:
- Bake for 1618 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.
Save to Pinterest These cupcakes always bring joy to family gatherings and make celebrations extra special.
Notes
Add food coloring or sprinkles to the frosting for extra fun. For a lighter frosting, substitute 1 tablespoon of milk with heavy cream. Cupcakes can be stored in an airtight container at room temperature for up to 2 days.
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.
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Enjoy these cupcakes freshly baked for the best taste and texture.
Your Questions Answered
- → How do I ensure my cupcakes stay moist?
Use softened butter and don't overmix the batter. Baking at the correct temperature and cooling them properly also helps maintain moisture.
- → What can I substitute for whole milk in the frosting?
You can use heavy cream or a milk alternative like almond or oat milk for a slightly different texture and flavor.
- → Can I add color to the buttercream frosting?
Yes, adding food coloring or sprinkles to the frosting enhances the appearance and adds a fun touch.
- → How long can I store these cupcakes?
Store cupcakes in an airtight container at room temperature for up to 2 days to keep them fresh.
- → What tools are needed for baking these cupcakes?
Essential tools include mixing bowls, electric mixer, measuring cups, a muffin tin with paper liners, wire rack, and a spatula or piping bag for frosting.