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Easy Homemade Vanilla Cupcakes Recipe

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4 from 30 reviews

These easy homemade vanilla cupcakes are tender, moist, and perfectly sweetened with a luscious vanilla buttercream frosting. Made with simple pantry ingredients and baked to fluffy perfection, they’re an ideal treat for birthdays, celebrations, or any day you crave a classic cupcake.

Ingredients

Scale

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 oven: Preheat your oven to 350°F (176°C) and prepare a cupcake pan by lining it with cupcake liners to ensure easy removal after baking.
  2. Mix dry ingredients: In a medium-sized bowl, combine the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
  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, which should take about 2-3 minutes. Proper creaming adds air and ensures tender cupcakes.
  4. Add eggs: Incorporate the eggs one at a time into the creamed mixture, mixing until they are just combined after each addition. Scrape down the sides of the bowl as necessary to ensure even mixing.
  5. Add dry ingredients and milk: Add half of the dry flour mixture to the batter and mix until mostly combined. Slowly pour in the milk and mix well — the batter may look curdled, which is normal.
  6. Finish batter: Add the remaining dry ingredients and mix until smooth and fully incorporated. Avoid overmixing to keep the cupcakes tender.
  7. Fill cupcake liners: Spoon the batter into the cupcake liners, filling each about 3/4 full to give the batter room to rise without spilling over.
  8. Bake cupcakes: Place the cupcake pan in the preheated oven and bake for 15-18 minutes. Use a toothpick to check doneness by inserting it into the center of a cupcake; it should come out clean.
  9. Cool cupcakes: Remove the cupcakes from the oven and transfer the pan to a cooling rack. Let them cool completely before frosting.
  10. Prepare frosting: In a large mixing bowl, beat the unsalted butter until smooth. Gradually add about half of the powdered sugar and mix well to combine.
  11. Add flavor and thin frosting: Add the vanilla extract, 1-2 tablespoons of water or milk, and a pinch or two of salt to the butter mixture. Mix until smooth and well incorporated.
  12. Finish frosting: Add the remaining powdered sugar and continue mixing until the frosting is smooth. Adjust the consistency by adding more water or milk as needed.
  13. Pipe frosting: Using a piping bag fitted with your preferred tip (Ateco tip 844 was used here), pipe the vanilla buttercream onto the cooled cupcakes in decorative swirls or designs.
  14. Storage: Store the frosted cupcakes covered tightly at room temperature. They are best enjoyed within 2-3 days for optimal freshness.

Notes

  • Make sure to properly measure flour using the spoon and level method to prevent dense cupcakes.
  • Do not overmix the batter once the flour is added to maintain cupcake tenderness.
  • The batter may look curdled after adding milk— this is normal and does not affect the cupcake texture.
  • Butter and eggs should be at room temperature before mixing for best results.
  • Use good-quality vanilla extract for the best flavor in both batter and frosting.
  • Frosted cupcakes should be stored in a cool place and kept covered to prevent drying out.
  • You can substitute water with milk in the frosting for a richer taste.

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