Description
These easy vanilla cupcakes are a classic treat made with a moist, tender crumb and topped with a creamy vanilla buttercream frosting. Perfect for birthdays, celebrations, or any day you want a delicious homemade dessert.
Ingredients
Cupcake Batter
- 1 stick butter (unsalted), softened at room temperature
- ¾ cup granulated sugar
- 2 eggs, at room temperature
- 2 teaspoons vanilla extract
- ½ cup buttermilk
- 1 ¼ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- Pinch of salt
Vanilla Frosting
- 1 cup butter (unsalted), softened at room temperature
- 4 cups powdered sugar
- 1 tablespoon vanilla extract
- 3 tablespoons heavy cream
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal and cleaning.
- Cream Butter and Sugar: In a stand mixer bowl, beat the softened butter and granulated sugar together on medium-high speed until the mixture is light and fluffy, which takes about 2-3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time into the creamed butter and sugar mixture while mixing on medium speed, then add the vanilla extract and mix until combined.
- Mix Dry Ingredients: Whisk together the all-purpose flour, baking powder, baking soda, and salt in a separate bowl until evenly combined.
- Combine Ingredients: Alternate mixing in one-third of the dry ingredients and half of the buttermilk to the wet ingredients, repeating until all ingredients are incorporated, finishing with the dry mixture.
- Fill Cupcake Liners and Bake: Spoon the batter into 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 comes out clean.
- Cool Cupcakes: Allow the cupcakes to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Prepare Frosting – Cream Butter: Beat the softened butter on medium-high speed until smooth and creamy.
- Add Vanilla and Sugar: Mix in the vanilla extract, then gradually add powdered sugar one cup at a time on medium speed.
- Adjust Frosting Consistency: On low speed, add the heavy cream one tablespoon at a time until the frosting reaches your desired consistency.
- Whip Frosting: Increase the mixer speed to medium-high and beat the frosting until it is light and fluffy.
- Frost Cupcakes: Once cupcakes are completely cooled, spread or pipe the frosting evenly over each cupcake.
Notes
- Make sure all your ingredients are at room temperature for the best texture and blend.
- Do not overmix the batter once the flour is added to avoid dense cupcakes.
- You can substitute buttermilk with regular milk plus 1 tablespoon of lemon juice or vinegar.
- For different flavors, try swapping the vanilla extract with almond or lemon extract.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
