Soft, fluffy, and perfectly sweet, these classic vanilla cupcakes are easy to make and delicious on their own or topped with a creamy vanilla buttercream frosting. Perfect for birthdays, celebrations, or everyday treats!
Ingredients
For the Cupcakes
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 tsp vanilla extract
- 1½ tsp baking powder
- Pinch of salt
Optional Vanilla Buttercream Frosting
- ½ cup unsalted butter, softened
- 2 cups icing (powdered) sugar
- 1–2 tbsp milk
- 1 tsp vanilla extract
Instructions
1. Prepare the Batter
- Preheat the oven to 180°C (350°F) and line a muffin tin with cupcake liners.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
2. Add the Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix just until smooth and combined.
3. Bake
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
4. Make the Frosting (Optional)
- Beat the butter until smooth and creamy.
- Gradually add the icing sugar, mixing well after each addition.
- Add the vanilla extract and enough milk to achieve a smooth, pipeable consistency.
- Pipe or spread the frosting onto the completely cooled cupcakes.
Tips
- Use room-temperature butter, eggs, and milk for the best texture.
- Avoid overmixing the batter to keep the cupcakes light and fluffy.
- Decorate with sprinkles, fresh berries, or colorful cupcake toppers for a festive finish.
- Store unfrosted cupcakes in an airtight container for up to 3 days, or refrigerate frosted cupcakes for up to 5 days.