Description
Fluffy and sweet vanilla cupcakes perfect for any occasion, easy to customize and enjoyable to make.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup whole milk
- 1 cup unsalted butter (softened) (for frosting)
- 3 cups powdered sugar (sifted) (for frosting)
- 2 tsp vanilla extract (for frosting)
- 2–3 tbsp heavy cream (for frosting)
- Optional: Sprinkles (extra frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Whisk together the flour, baking powder, baking soda, and salt in a mixing bowl.
- Cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Alternate adding the dry ingredients and the whole milk to the butter mixture.
- Fill each cupcake liner about two-thirds full with the batter.
- Bake for 18–20 minutes until a toothpick inserted comes out clean.
- Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare the frosting by beating softened butter and gradually adding sifted powdered sugar.
- Mix in vanilla extract and heavy cream until smooth.
- Frost each cupcake and add sprinkles if desired.
Notes
Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days. Frosted cupcakes can be stored in the fridge for 4-5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 16g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg