Divine Vanilla Cupcakes
Indulge in the ultimate treat with these Divine Vanilla Cupcakes—an elegant take on the classic dessert that will leave your taste buds dancing with joy. Light, fluffy, and infused with the warm, comforting flavor of pure vanilla, these cupcakes are perfect for any occasion, from birthdays to afternoon tea. The recipe combines pantry staples like all-purpose flour, whole milk, and soft, creamy butter with a whipped vanilla frosting made from heavy cream for a lusciously smooth finish. Ready in under 40 minutes, this recipe delivers bakery-quality results at home with minimal effort. Serve these golden delights as is or add your favorite sprinkles or garnish for a personalized touch. Perfect for those searching for the best vanilla cupcake recipe that’s easy to bake and guaranteed to impress!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter (softened)
- 1 cups granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 0.5 cups whole milk
- 1 cups heavy cream (for frosting)
- 2 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together using a hand or stand mixer on medium-high speed until light and creamy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.
Spoon the batter evenly into the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
To prepare the frosting, whip the heavy cream in a mixing bowl on high speed until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form.
Once the cupcakes are completely cool, pipe or spread the frosting onto each cupcake. Decorate as desired and serve!
Nutrition Facts
Calories |
4318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.9 g | 252% | |
| Saturated Fat | 119.9 g | 600% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 913 mg | 304% | |
| Sodium | 1552 mg | 68% | |
| Total Carbohydrate | 606.1 g | 220% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 463.2 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 416 mg | 32% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 633 mg | 13% | |
*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.
