Description
These classic Vanilla Cupcakes with Buttercream Frosting are a timeless treat perfect for any occasion. Light, fluffy cupcakes made with cake flour and a hint of vanilla are topped with a smooth and creamy buttercream frosting. Easy to make and sure to delight both kids and adults alike, these cupcakes are a staple for birthdays, celebrations, or just a sweet indulgence.
Ingredients
Scale
Cupcakes
- 1 1/2 cups cake flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- 1/2 cup milk (room temperature)
Buttercream Frosting
- 1 cup unsalted butter (room temperature)
- 4 cups powdered sugar
- 2-3 tbsp milk or cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and a clean presentation.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a large bowl, beat the 1/2 cup butter and granulated sugar until the mixture is light and fluffy, which usually takes about 3-4 minutes. This step is critical for a tender cupcake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, add the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake Cupcakes: Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully cooked.
- Cool Cupcakes: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely, which is essential before frosting.
- Prepare Buttercream: While cupcakes cool, beat 1 cup unsalted butter in a large bowl until creamy.
- Add Frosting Ingredients: Gradually add powdered sugar, milk or cream, vanilla extract, and a pinch of salt to the butter, beating until smooth and fluffy. Adjust the consistency by adding more milk if too thick or more powdered sugar if too thin.
- Frost Cupcakes: Once the cupcakes are completely cool, frost them using a piping bag or spread with a knife. Decorate as desired and enjoy!
Notes
- Make sure all ingredients (eggs, butter, milk) are at room temperature for best mixing results and texture.
- Use cake flour instead of all-purpose flour to ensure a tender crumb.
- Do not overmix the batter to prevent dense cupcakes.
- If frosting is too soft, chill briefly before applying.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.
