Classic Vanilla Cupcakes
Indulge in the timeless simplicity of **Classic Vanilla Cupcakes**, a recipe designed to satisfy your sweet cravings with its moist, fluffy texture and rich buttery flavor. Perfectly balanced with fragrant vanilla essence, these homemade cupcakes feature a tender crumb created by alternating dry ingredients with whole milk. Ready in under 40 minutes, they are topped with a luscious, light vanilla buttercream frosting that melts in your mouth. Whether for a birthday, celebration, or everyday treat, these cupcakes are a versatile dessert crafted to perfection. Ideal for first-time bakers or seasoned pros, this recipe guarantees bakery-quality results right in your own kitchen. Make these 12 irresistible cupcakes and celebrate the magic of simplicity!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter
- 1 cup Granulated sugar
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Whole milk
- 2 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, beat the unsalted butter and granulated sugar together with an electric mixer on medium-high speed until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add in the dry ingredients alternately with the milk, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove from oven and allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting, in a medium bowl, beat the powdered sugar and butter on low speed until smooth. Add the vanilla extract and heavy cream, beating on high until the frosting is light and fluffy.
Once the cupcakes are fully cooled, frost them with the prepared vanilla buttercream and serve.
Nutrition Facts
Calories |
2070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 511 mg | 170% | |
| Sodium | 1462 mg | 64% | |
| Total Carbohydrate | 349.2 g | 127% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 207.3 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 244 mg | 19% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 544 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
