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Vanilla Cupcakes

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38min

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12 servings

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Fluffy and moist vanilla cupcakes topped with a creamy vanilla buttercream frosting, perfect for any occasion.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
36 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat oven

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

2
Combine dry ingredients

In a medium bowl, whisk together flour, baking powder, and salt.

3
Cream butter and sugar

In a large bowl, beat butter and granulated sugar with an electric mixer until light and fluffy.

4
Add eggs and vanilla

Add eggs one at a time to the butter mixture, beating well after each addition. Stir in vanilla extract.

5
Alternate dry ingredients and milk

Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

6
Fill cupcake liners

Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

7
Bake cupcakes

Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the tin for 5 minutes, then remove and cool completely on a wire rack.

8
Prepare frosting

In a large bowl, beat butter with an electric mixer until creamy. Gradually add confectioners' sugar, heavy cream, and remaining 1 teaspoon of vanilla extract, mixing until smooth and creamy.

9
Frost cupcakes

Once the cupcakes have cooled completely, frost them with the prepared vanilla buttercream using a piping bag or spatula.

10
Serve

Serve the cupcakes at room temperature.

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