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Easy Homemade Vanilla Cupcakes Recipe

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4 from 7 reviews

This Easy Homemade Vanilla Cupcakes recipe delivers soft, moist, and flavorful cupcakes topped with a creamy vanilla buttercream frosting. Perfect for any occasion, these cupcakes combine classic ingredients with straightforward steps, creating a delightful treat that is sure to impress friends and family.

Ingredients

Vanilla Cupcakes

  • 1 1/4 cups (163g) all-purpose flour (measured correctly)
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp (84g) unsalted butter, room temperature
  • 3/4 cup (155g) sugar
  • 2 tbsp (30ml) vegetable oil
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup plus 2 tbsp (150ml) milk

Vanilla Buttercream Frosting

  • 1 cup (224g) unsalted butter, room temperature
  • 4 cups (460g) powdered sugar
  • 1 ½ tsp vanilla extract
  • 2–3 tbsp (30-45ml) water or milk
  • Pinch or two of salt

Instructions

  1. Preheat and prepare: Preheat oven to 350°F (176°C) and line a cupcake pan with cupcake liners for easy removal and cleanup.
  2. Mix dry ingredients: In a medium bowl, combine the all-purpose flour, baking powder, and salt. Set aside.
  3. Cream butter and sugars: In a large mixing bowl, beat the unsalted butter, sugar, vegetable oil, and vanilla extract together until the mixture is light in color and fluffy, approximately 2-3 minutes. This step is essential for a tender texture, so ensure thorough creaming.
  4. Add eggs: Add the eggs one at a time to the creamed mixture, mixing well after each addition. Scrape down the sides of the bowl as necessary to incorporate all ingredients evenly.
  5. Add dry ingredients and milk: Mix half of the dry ingredients into the batter until mostly combined. Then slowly incorporate the milk; the batter may look slightly curdled, but this is normal.
  6. Complete batter: Add the remaining dry ingredients and mix until smooth and fully combined. Avoid over mixing to keep cupcakes light and fluffy. Scrape down the sides to ensure an even mix.
  7. Fill cupcake liners and bake: Fill each cupcake liner about 3/4 full with batter. Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool cupcakes: Remove cupcakes from the oven and transfer to a cooling rack. Allow them to cool completely before frosting.
  9. Prepare buttercream frosting: In a large bowl, beat the unsalted butter until smooth and creamy.
  10. Add powdered sugar: Gradually add about half of the powdered sugar, mixing thoroughly until smooth and combined.
  11. Add flavorings and liquid: Incorporate the vanilla extract, 1-2 tablespoons of water or milk, and a pinch or two of salt into the frosting. Mix well to combine flavors.
  12. Finish frosting: Add the remaining powdered sugar and beat until smooth and creamy. Adjust consistency by adding more milk or water if necessary.
  13. Frost cupcakes: Use a piping bag fitted with Ateco tip 844 or your preferred decorating tool to pipe the frosting onto the cooled cupcakes.
  14. Storage: Store cupcakes covered to maintain freshness; they stay best for 2-3 days.

Notes

  • Do not skimp on the creaming of butter and sugar — this step is key for light textures.
  • Milk may cause the batter to look curdled; this is normal and won’t affect final cupcakes.
  • Avoid over mixing the batter after adding dry ingredients to keep cupcakes tender.
  • Use room temperature butter and eggs for best mixing results.
  • Adjust water or milk quantities in the frosting to achieve your desired consistency.
  • Store cupcakes covered at room temperature for up to 3 days to maintain freshness.

Find it online: https://bitezly.com/easy-homemade-vanilla-cupcakes-recipe/