Description
Delight in these classic Vanilla Cupcakes topped with a smooth and creamy Buttercream Frosting. Perfectly moist and tender cupcakes baked to golden perfection, finished with a luscious vanilla buttercream that’s sweet, fluffy, and ideal for any celebration or everyday treat.
Ingredients
Scale
Cupcakes
- 1 1/2 cups cake flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- 1/2 cup milk (room temperature)
Buttercream Frosting
- 1 cup unsalted butter (room temperature)
- 4 cups powdered sugar
- 2-3 tbsp milk or cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure the cupcakes bake evenly and do not stick.
- Mix dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Cream butter and sugar: In a large bowl, beat the unsalted butter and granulated sugar together until the mixture is light and fluffy, approximately 3-4 minutes, incorporating air for a tender crumb.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then blend in the vanilla extract for flavor.
- Combine wet and dry ingredients: Alternately add the dry ingredient mixture and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
- Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow for rising without overflow.
- Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool cupcakes: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely to room temperature.
- Prepare buttercream frosting: While cupcakes cool, beat the butter in a large bowl until creamy and smooth.
- Add powdered sugar and flavorings: Gradually add the powdered sugar, 2 tablespoons of milk or cream, vanilla extract, and a pinch of salt. Beat the mixture until it is smooth, light, and fluffy.
- Adjust consistency: If the frosting is too thick, add a little more milk, one teaspoon at a time. If it’s too thin, add more powdered sugar until the desired consistency is reached.
- Frost cupcakes: Once cooled, frost the cupcakes with the buttercream using a piping bag or a knife. Decorate as desired and serve.
Notes
- Ensure all refrigerated ingredients are at room temperature for better mixing and texture.
- Do not overmix the batter to keep the cupcakes tender and light.
- Use cake flour for a softer, more delicate crumb compared to all-purpose flour.
- Buttercream frosting can be flavored with other extracts like almond or lemon for variation.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
