Classic Vanilla Cupcakes (Printable)

Light and fluffy vanilla treats with sweet buttercream frosting, perfect for celebrations or everyday enjoyment.

# What You’ll Need:

→ Cupcake Batter

01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 2 large eggs, room temperature
05 - 1/2 cup whole milk, room temperature
06 - 2 teaspoons pure vanilla extract
07 - 1 1/2 teaspoons baking powder
08 - 1/4 teaspoon salt

→ Vanilla Buttercream Frosting

09 - 1/2 cup unsalted butter, softened
10 - 2 cups confectioners' sugar, sifted
11 - 2 tablespoons whole milk
12 - 1 teaspoon pure vanilla extract
13 - Pinch of salt

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
02 - In a medium bowl, whisk together the flour, baking powder, and salt.
03 - In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
05 - Alternately add the flour mixture and the milk to the wet ingredients, beginning and ending with flour. Mix until just combined. Do not overmix.
06 - Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
07 - Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
08 - Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
09 - Beat the butter until creamy. Gradually add the confectioners' sugar, mixing well. Add vanilla, milk, and salt; beat until smooth and fluffy.
10 - Once cupcakes are completely cool, frost as desired using a piping bag or offset spatula.

# Expert Advice:

01 -
  • The crumb is impossibly tender yet sturdy enough to hold any frosting you dream up
  • These cupcakes actually stay moist for days, unlike so many others that turn into hockey pucks overnight
  • The recipe is forgiving enough for beginners but impressive enough for experienced bakers to keep in their back pocket
02 -
  • Overmixing the batter creates tough cupcakes, so stop as soon as those flour streaks disappear
  • Room temperature ingredients combine more evenly, so set everything out about 30 minutes before baking
  • Completely cool cupcakes before frosting or you'll end up with melty, sad-looking buttercream
03 -
  • Use an ice cream scoop to portion batter evenly—my small scoop yields exactly 12 perfect cupcakes
  • Rotate the pan halfway through baking for even browning, especially if your oven has hot spots

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