Vanilla Cupcakes
These vanilla cupcakes have a delicate, soft texture with a sweet, buttery flavor enhanced by pure vanilla extract. Each bite is moist, tender, and lightly golden, creating a comforting and classic taste that appeals to all ages.
Equipment
- Muffin tin
- 12 cupcake liners
- Mixing bowls
- electric mixer,
- Measuring cups and spoons
- Rubber spatula
- Whisk
- Cooling rack
- Ice cream scoop or spoon
- Piping bag and nozzle
Ingredients
For the Vanilla Cupcakes
- 4 teaspoons unsalted butter cubed
- 1 cup all-purpose flour
- 1¼ teaspoons baking powder
- ¾ cup caster sugar
- ⅛ teaspoon salt
- 2 large eggs room temperature
- ½ cup whole milk
- 2 teaspoons pure vanilla extract
- 1½ teaspoons vegetable or canola oil
For the Vanilla Buttercream
- 7½ cups confectioners’ sugar sifted
- 2 cups unsalted butter softened
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
- 1 pinch kosher salt
- 1 teaspoon whole milk
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin pan by lining it with cupcake liners so it’s ready to use once the batter is done.
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until everything is evenly combined and no lumps remain.
- Add the butter cubes into the dry mixture and work them in using your fingers or a mixer until the texture becomes fine and crumbly, like sand.
- In a separate bowl, whisk the eggs, milk, vanilla extract, and oil together until the mixture looks smooth and well blended.
- Slowly pour the wet mixture into the dry ingredients, stirring gently as you go. Mix only until the batter comes together and looks smooth—be careful not to overmix.
- Spoon the batter evenly into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18–20 minutes, or until the cupcakes are lightly golden and a toothpick inserted in the center comes out clean.
- Once baked, take the cupcakes out of the oven and let them sit in the pan for a few minutes before transferring them to a wire rack. Allow them to cool completely.
- For the buttercream, beat the softened butter until it becomes smooth and creamy. Gradually add the confectioners’ sugar, vanilla, cream, salt, and milk, continuing to beat until the frosting turns light, fluffy, and easy to spread or pipe onto the cooled cupcakes.