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38min
12 servings
0
Fluffy and moist vanilla cupcakes topped with a creamy vanilla buttercream frosting, perfect for any occasion.
Calories
Protein
Carbs
Fat
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Wheat
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Read instructions and get ready to cook
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter and granulated sugar with an electric mixer until light and fluffy.
Add eggs one at a time to the butter mixture, beating well after each addition. Stir in vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
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.
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.
Once the cupcakes have cooled completely, frost them with the prepared vanilla buttercream using a piping bag or spatula.
Serve the cupcakes at room temperature.
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