Classic Vanilla Cupcakes

🕒 Prep: 10 min
🔥 Cook: 20 min
🍽 Serves: 12
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These Classic Vanilla Cupcakes are the perfect treat for any occasion. With a soft, fluffy texture and a rich vanilla flavor, they're a crowd-pleaser that never goes out of style. Whether you're a baking beginner or a seasoned pro, this recipe is straightforward and rewarding.

Ingredients for Classic Vanilla Cupcakes

All-purpose flour provides the structure for the cupcakes, keeping them light and fluffy. The right balance of baking powder is essential for a good rise. A pinch of salt enhances the flavors without being noticeable. Butter, when creamed with sugar, creates a tender texture and rich taste. Granulated sugar sweetens the cupcakes and helps create a fine crumb. Eggs add moisture and stability, essential for keeping the cupcakes from crumbling. The vanilla extract is the star of the show, imparting that classic, comforting flavor. Whole milk adds richness and helps the batter come together smoothly.

Tips & Tricks

  • Ensure all your ingredients are at room temperature for a smoother batter.
  • Don’t overfill the liners; 2/3 full is perfect for a nice dome.
  • If your frosting is too thick, add a bit more cream. If too thin, a touch more powdered sugar does the trick.

Serving Suggestions

These cupcakes are delightful on their own, but you can serve them with a scoop of vanilla ice cream for an extra indulgent treat. They also pair wonderfully with a fresh fruit salad or a warm cup of herbal tea for a refreshing balance.

Frequently Asked Questions

Can I use a different type of milk?
Yes, you can use any milk you have on hand, though whole milk yields the richest texture.
How do I store these cupcakes?
Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze the cupcakes?
Absolutely! Freeze unfrosted cupcakes in an airtight container for up to 2 months. Frost after thawing.

Classic Vanilla Cupcakes Recipe Walkthrough

Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners. This ensures your cupcakes bake evenly and release easily from the pan. Next, whisk together the flour, baking powder, and salt in a medium bowl. This dry mix is your cupcake's backbone.

In a large bowl, cream the butter and sugar together until they're light and fluffy. You'll want to beat them for about 3-5 minutes, which helps incorporate air for a lighter texture. Add the eggs one at a time, beating well after each addition. This step is crucial for a smooth batter. Stir in the vanilla extract, which will start to fill your kitchen with that delicious aroma.

Now, gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture. This technique helps keep the batter smooth and prevents overmixing. Once combined, divide the batter evenly among the cupcake liners, filling each about 2/3 full to allow for a nice rise.

Bake in your preheated oven for 18-20 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy.

While the cupcakes cool, beat the butter for the frosting until creamy. Gradually add the powdered sugar, beating until smooth. Mix in the vanilla extract and heavy cream until everything is well combined and you achieve a spreadable consistency. Frost the cooled cupcakes generously, and feel free to add your favorite decorations.

Why You'll Love This Recipe

  • Simple ingredients that are likely already in your pantry.
  • Quick prep and bake time, making it perfect for last-minute gatherings.
  • Customizable with your choice of toppings and decorations.
  • Perfectly moist and tender crumb that holds up well.

Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup whole milk
For the Frosting: 1 cup unsalted butter, room temperature
3 1/2 cups powdered sugar
2 teaspoons vanilla extract
2 tablespoons heavy cream

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. For the frosting, beat the butter until creamy. Gradually add the powdered sugar, beating until smooth.
10. Mix in the vanilla extract and heavy cream until you achieve a spreadable consistency.
11. Frost the cooled cupcakes with the vanilla buttercream and add desired decorations.

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