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Light and soft vanilla cupcakes topped with creamy buttercream frosting, perfect for celebrations or everyday treats.

  • Total Time: 47 minutes
  • Yield: 12 cupcakes 1x

Ingredients

Scale
  • 2 cups All-Purpose Flour, sifted
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1 cup Unsalted Butter, softened
  • 1 3/4 cups Granulated Sugar
  • 4 large Eggs
  • 2 teaspoons Vanilla Extract
  • 1 cup Whole Milk (or dairy-free alternative like almond milk)
  • 4 cups Powdered Sugar, sifted
  • 1 cup softened Butter (for frosting)
  • 1 teaspoon Vanilla Extract (for frosting)
  • Pinch of Salt (for frosting)
  • 2–4 tablespoons Heavy Cream or milk (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a bowl, sift together all-purpose flour, baking powder, and salt; whisk to combine.
  3. Using an electric mixer, cream unsalted butter and granulated sugar until pale and fluffy.
  4. Beat in eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  5. Add the dry ingredients to the wet mixture in parts, alternating with milk, beginning and ending with dry ingredients; mix gently until just combined.
  6. Fill each muffin liner about two-thirds full with batter.
  7. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  9. For frosting, beat softened butter until creamy, then gradually add sifted powdered sugar on low speed.
  10. Add vanilla extract, a pinch of salt, and 2-4 tablespoons heavy cream or milk, adjusting for desired consistency.
  11. Transfer frosting to a piping bag and frost the cooled cupcakes in swirls or preferred design.

Notes

Use room temperature butter for creaming to ensure fluffy cupcakes., Do not overmix the batter to maintain a light, tender crumb., Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days., Frosted cupcakes should be refrigerated and consumed within 3 days., Cupcakes and frosting can be customized with flavor variations such as almond or lemon extracts, lemon zest, cocoa powder, or spices like cinnamon and nutmeg., Freeze unfrosted cupcakes for up to 3 months; thaw at room temperature before frosting.

  • Author: Laura
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Category: Desserts
  • Cuisine: Bakery

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 200 kcal per cupcake
  • Fat: 9 g per cupcake
  • Carbohydrates: 30 g per cupcake
  • Protein: 2 g per cupcake