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Cupcakes are always a hit! This vanilla cupcakes recipe is the only one you’ll need. It’s simple to make, with a light, fluffy texture that melts in your mouth. Follow the video tutorial below, and you’ll be a cupcake pro in no time. We love pairing these with our Cupcake Frosting because, let’s face it, a cupcake isn’t complete without frosting!
These cupcakes are ideal for birthday parties and baby showers. They tend to disappear quickly, so I always make a double batch for gatherings. They’re easy to whip up, and homemade cupcakes taste so much better than boxed mixes.
Ingredients for Vanilla Cupcakes:
This recipe yields 12 cupcakes using simple ingredients: all-purpose flour, butter, sugar, eggs, buttermilk, baking powder, salt, and vanilla. The combination of softened butter and buttermilk gives the cupcakes a delicate, melt-in-your-mouth crumb. Try using our homemade vanilla extract for even better flavor.
How to Make Vanilla Cupcakes:
Making these cupcakes is straightforward, and you’ll soon be turning out bakery-quality treats:
1. Whisk the dry ingredients (flour, baking powder, and salt) in a medium bowl.
2. In another bowl (or stand mixer), cream the softened butter and sugar on medium-high speed for 5 minutes until thick and fluffy.
3. Add eggs one at a time, mixing well after each, then blend in vanilla and scrape down the bowl.
4. Lower the mixer speed and alternate adding the flour mixture and buttermilk, mixing thoroughly after each addition.
5. Pour the batter into 12 lined muffin tins, filling each about two-thirds full. Bake at 350°F for 20-23 minutes or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes before transferring the cupcakes to a wire rack to cool completely.
Tips for the Best Cupcakes:
- Room Temperature Ingredients: Ensure your eggs, buttermilk, and butter are at room temperature for a consistent batter.
- Alternate Adding Flour and Buttermilk: This helps blend the ingredients evenly. If added all at once, the mixture could separate.
- Proper Measurements: Use the correct measuring tools for wet and dry ingredients. Watch our video on measuring techniques for perfect results.
- Don’t Overfill: Only fill the cupcake liners 2/3 full to prevent overflow. An ice cream scoop with a trigger release can make portioning easier.
How to Decorate Cupcakes:
Once the cupcakes have cooled to room temperature, it’s time to decorate. This vanilla cupcake base is perfect for any frosting or toppings. We recommend piping the frosting with a pastry bag using a Wilton 1M tip.
Common Questions:
Can I Make Cupcakes Ahead?
Once cooled, cover the cupcakes and store them at room temperature overnight. Frosted cupcakes can be refrigerated until ready to serve and taste great chilled or at room temperature.
Can I Use This Batter for a Cake?
Yes! You can double the recipe for two 9-inch cake layers.
Can I Substitute Buttermilk?
Kefir works well, or you can make homemade buttermilk by combining 1 cup of whole milk with 1 tablespoon of lemon juice. Let it sit for 10 minutes to curdle before use.
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Vanilla Cupcakes
Cupcakes are always a hit! This vanilla cupcake recipe is the only one you'll need. It's simple to make, with a light, fluffy texture that melts in your mouth. Follow the video tutorial below, and you'll be a cupcake pro in no time.
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1/2 cup buttermilk or plain kefir, room temperature
Frosting Ingredients:
- 8 oz cream cheese, room temperature
- 2 cups powdered sugar
- 1 1/2 cups chilled heavy whipping cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F and line a cupcake/muffin pan with cupcake liners.
- Whisk together flour, baking powder, and salt.
- Beat butter and sugar on medium-high speed for 5 minutes until thick and fluffy.
- Add eggs one at a time, followed by vanilla, mixing well with each addition.
- Gradually add the flour mixture, alternating with buttermilk. Mix until smooth.
- Divide the batter evenly among the cupcake liners, filling each 2/3 full. Bake for 20-23 minutes or until a toothpick comes out clean. Cool completely before frosting.
Frosting Instructions:
- Whip the cold heavy cream on high speed until thick and fluffy.
- In a separate bowl, beat cream cheese and powdered sugar on low speed until combined, then on high speed for 2 minutes until creamy. Add vanilla.
- Fold the whipped cream into the cream cheese mixture and pipe onto cooled cupcakes. Refrigerate until ready to serve.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 172Total Fat: 26gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 8gCarbohydrates: 44gFiber: 0gSugar: 34gProtein: 6g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.