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Easy Homemade Vanilla Cupcakes Recipe

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4.6 from 64 reviews

This Easy Homemade Vanilla Cupcakes recipe yields tender, moist cupcakes topped with creamy vanilla buttercream frosting. Perfect for any occasion, these classic cupcakes are simple to make with straightforward ingredients and baking techniques, resulting in a light, fluffy treat packed with vanilla flavor.

Ingredients

Scale

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 and Prepare Pan: Preheat oven to 350°F (176°C) and line a cupcake pan with cupcake liners to prevent sticking and make removal easy.
  2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, and salt. Set aside for later incorporation.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the room temperature butter, sugar, vegetable oil, and vanilla extract together until the mixture is light in color and fluffy, about 2-3 minutes. Proper creaming is essential for texture.
  4. Add Eggs: Add the eggs one at a time, beating well after each addition to ensure thorough blending. Scrape down the sides of the bowl to maintain even mixing.
  5. Add Dry Ingredients and Milk in Portions: Add half of the dry ingredient mixture to the wet batter and mix until mostly combined. Then slowly pour in the milk while mixing. Though the batter may look curdled, this is normal.
  6. Finish Batter: Add the remaining dry ingredients and mix until the batter is smooth and well incorporated. Avoid overmixing to keep the cupcakes tender.
  7. Fill and Bake: Spoon the batter into the cupcake liners filling them about 3/4 full. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
  8. Cool Cupcakes: Remove from the oven and transfer cupcakes to a cooling rack to cool completely before frosting.
  9. Prepare Buttercream Frosting: In a large bowl, beat the butter until smooth. Gradually add about half of the powdered sugar and beat until combined smoothly.
  10. Add Flavor and Moisture: Mix in the vanilla extract, a pinch of salt, and 1-2 tablespoons of water or milk. Stir to incorporate fully.
  11. Complete Frosting: Add the remaining powdered sugar and continue mixing until the frosting is smooth. Adjust the consistency with additional milk or water if needed.
  12. Decorate Cupcakes: Pipe the frosting onto cooled cupcakes using a piping tip such as Ateco 844 for a professional finish.
  13. Storage: Store the cupcakes well covered at room temperature for 2-3 days to keep them fresh.

Notes

  • Do not skimp on the butter and sugar creaming step; it greatly affects cupcake lightness.
  • When adding milk, batter may curdle slightly—this is normal and not a problem.
  • Scrape down bowl sides regularly to ensure even mixing.
  • Do not overmix the batter once all ingredients are combined to avoid dense cupcakes.
  • Use room temperature ingredients for best results.
  • Adjust frosting consistency with milk or water to desired thickness for easy piping.
  • Store cupcakes covered to retain moisture and freshness.

Keywords: vanilla cupcakes, homemade cupcakes, vanilla buttercream, easy cupcake recipe, classic cupcakes

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