Recipe details
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Vanilla Cupcakes
38min
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
Preheat oven
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Combine dry ingredients
In a medium bowl, whisk together flour, baking powder, and salt.
Cream butter and sugar
In a large bowl, beat butter and granulated sugar with an electric mixer until light and fluffy.
Add eggs and vanilla
Add eggs one at a time to the butter mixture, beating well after each addition. Stir in vanilla extract.
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.
Fill cupcake liners
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
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.
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.
Frost cupcakes
Once the cupcakes have cooled completely, frost them with the prepared vanilla buttercream using a piping bag or spatula.
Serve
Serve the cupcakes at room temperature.
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