Vanilla Cupcakes
Classic American vanilla cupcakes with a soft butter cake crumb and vanilla buttercream. Bake them for birthdays, bake sales, or weekend treats.
By TastyTrails Kitchen · Published · Updated
Jump to RecipeVanilla cupcakes are a classic American bake: a simple butter cake baked in paper liners and usually finished with vanilla buttercream. The flavor is familiar and straightforward, so texture matters most here.
This version uses the standard creaming method for a light, even crumb and enough batter for 12 regular cupcakes. A small amount of milk in the frosting keeps it spreadable without becoming loose. For the most even rise, bring the butter, eggs, and milk to room temperature before you start.
Ingredients
- 1/2 cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 2 tsp (10 ml) vanilla extract
- 1 1/2 cups (180 g) all-purpose flour
- 1 3/4 tsp (7 g) baking powder
- 1/2 tsp (3 g) fine salt
- 1/2 cup (120 ml) whole milk, room temperature
- 1/2 cup (113 g) unsalted butter, softened, for frosting
- 2 1/2 cups (300 g) powdered sugar, sifted, for frosting
- 2 tsp (10 ml) vanilla extract, for frosting
- 1-2 tbsp (15-30 ml) whole milk, for frosting
- Pinch of fine salt, for frosting
- Sprinkles, optional, for garnish
Instructions
- 1
Heat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners. Let the butter, eggs, and milk sit at room temperature while the oven heats so the batter mixes smoothly.
- 2
Beat the softened butter and granulated sugar in a large bowl with a mixer on medium speed for 3-4 minutes, until pale and fluffy. The mixture should look lighter in color and slightly increased in volume.
- 3
Beat in the eggs one at a time on medium-low speed, mixing well after each addition, then beat in the vanilla until fully combined. Scrape down the bowl if the mixture looks uneven or slightly curdled.
- 4
Whisk the flour, baking powder, and salt in a separate bowl for 30 seconds, until evenly combined. This helps the cupcakes rise evenly without pockets of leavener.
- 5
Add the dry ingredients to the butter mixture in 3 additions, alternating with the milk in 2 additions, mixing on low speed just until combined. Stop as soon as no dry streaks remain; the batter should be smooth and fairly thick.
- 6
Divide the batter evenly among the liners, filling each about two-thirds full. Bake for 18-20 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out clean or with a few dry crumbs.
- 7
Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack and cool completely, about 25 minutes. Do not frost while warm or the buttercream will melt.
- 8
For the frosting, beat the softened butter on medium speed for 1 minute until creamy. Beat in the powdered sugar, vanilla, 1 tablespoon milk, and pinch of salt on low, then increase to medium-high and beat for 2-3 minutes, until light and spreadable; add the remaining milk if needed.
- 9
Spread or pipe the frosting onto the cooled cupcakes and finish with sprinkles, if using. Serve at room temperature for the softest crumb and smoothest frosting.
Tips for the Best Vanilla Cupcakes
- Measure flour by spooning it into the cup and leveling it off, or use the gram weight; too much flour makes dry, dense cupcakes.
- Room-temperature butter should feel soft enough to dent with a finger but not greasy or melted. Butter that is too warm will not cream properly.
- Mix the batter only until combined once the flour goes in. Overmixing develops gluten and can make the cupcakes tough or peaked.
- If your frosting is too thick, beat in milk 1 teaspoon at a time. If it is too soft, add a little more sifted powdered sugar.
- For chocolate frosting, replace the vanilla frosting with your preferred chocolate buttercream, but keep the cupcakes themselves the same.
- You can bake the cupcakes a day ahead and frost them the next day once fully cooled.
Storage and Reheating
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes keep for up to 3 days at cool room temperature or up to 5 days in the refrigerator; bring them to room temperature before serving for the best texture. Unfrosted cupcakes can be frozen for up to 2 months, wrapped well, then thawed and frosted after defrosting.
Frequently Asked Questions
Why did my vanilla cupcakes turn out dense?
Dense cupcakes usually come from overmixing the batter or measuring too much flour. Make sure the butter and sugar are properly creamed and mix only until the flour disappears.
Can I make these vanilla cupcakes ahead of time?
Yes. Bake the cupcakes up to 1 day ahead and store them airtight at room temperature, then frost before serving. Unfrosted cupcakes also freeze well.
Can I use this batter for a cake instead of cupcakes?
Yes, but the bake time will change. This amount of batter works for one 8-inch square pan or one 9-inch round pan; start checking around 24-30 minutes.
How full should I fill cupcake liners?
Fill them about two-thirds full. More than that can cause overflow or domed tops that are harder to frost evenly.
Quick Info
Prep Time
20 min
Cook Time
20 min
Servings
12
Difficulty
Easy
Nutrition Facts
Per serving (estimated)
