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Homemade Vanilla Cupcakes Recipe
Laura

Homemade Vanilla Cupcakes Recipe

Moist and fluffy vanilla cupcakes with tender crumb and classic buttercream frosting. Perfect for birthdays, celebrations, or everyday treats.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ¼ cups all-purpose flour spooned and leveled
  • 1 ¼ teaspoons baking powder not baking soda
  • ¼ teaspoon fine salt
  • 6 tablespoons unsalted butter room temperature
  • ¾ cup granulated sugar
  • 2 tablespoons vegetable oil
  • 1 ½ teaspoons pure vanilla extract
  • 2 large eggs room temperature
  • ½ cup plus 2 tablespoons whole milk room temperature
  • 1 cup unsalted butter softened, for frosting
  • 4 cups powdered sugar for frosting
  • 1 ½ teaspoons vanilla extract for frosting
  • 2-3 tablespoons heavy cream or milk for frosting
  • 1 pinch salt for frosting

Equipment

  • 12-cup muffin pan
  • electric mixer
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Piping bag and tip (optional)

Method
 

  1. Preheat oven to 350°F (176°C) and line a 12-cup muffin pan with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt until well combined. Set aside.
  3. In a large mixing bowl, beat butter, sugar, oil, and vanilla extract on medium-high speed for 2-3 minutes until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition and scraping down the bowl as needed.
  5. Add half of the dry ingredients and mix on low speed until mostly combined.
  6. Slowly pour in the milk while mixing, then add remaining flour mixture. Mix just until smooth.
  7. Divide batter evenly among cupcake liners, filling each about three-quarters full.
  8. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
  9. Remove from oven and cool in pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  10. For frosting, beat softened butter until smooth, then gradually add powdered sugar, vanilla, cream, and salt. Mix until light and fluffy.
  11. Pipe or spread frosting onto cooled cupcakes and add sprinkles if desired.

Notes

  • Room temperature ingredients blend more easily and create smoother batter
  • Don't overmix after adding flour to avoid tough cupcakes
  • Store unfrosted cupcakes at room temperature for up to 3 days
  • Frosted cupcakes should be refrigerated for up to 5 days
  • Cupcakes freeze well for up to 3 months when wrapped individually