Description
Fluffy and light vanilla cupcakes perfect for any occasion, easy to make and deliciously versatile.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup whole milk
- 1 cup unsalted butter (softened) for frosting
- 3 cups powdered sugar (sifted)
- 2 tsp vanilla extract for frosting
- 2–3 tbsp heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin tin with cupcake liners.
- Mix the flour, baking powder, baking soda, and kosher salt in a medium bowl.
- Cream the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.
- Combine the dry ingredients with the wet mixture, alternating with the whole milk until just combined.
- Fill the cupcake liners about two-thirds full with batter.
- Bake for 18-20 minutes, testing with a toothpick for doneness.
- Cool in the tin for 5 minutes before transferring to a wire rack.
- Make the frosting by beating the butter and gradually adding the powdered sugar, then incorporating vanilla and cream to desired consistency.
- Frost the cooled cupcakes and enjoy!
Notes
Use room temperature ingredients for better results. Avoid overmixing for fluffier cupcakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg
Keywords: vanilla cupcakes, dessert, baking, sweet treats