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Fluffy Vanilla Cupcakes with Creamy Buttercream Frosting

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These fluffy vanilla cupcakes with creamy buttercream frosting are easy to make, perfect for any occasion, and deliver a nostalgic, comforting flavor with a light, airy texture.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour, sifted
  • 1 ½ teaspoons (6 g) baking powder
  • ¼ teaspoon (1.5 g) salt
  • ½ cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons (10 ml) pure vanilla extract
  • ½ cup (120 ml) whole milk, room temperature
  • 1 cup (230 g) unsalted butter, softened (for frosting)
  • 4 cups (480 g) powdered sugar, sifted
  • 1 ½ teaspoons (7.5 ml) pure vanilla extract (for frosting)
  • 2 to 3 tablespoons (30 to 45 ml) heavy cream or whole milk (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together sifted flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed for 3-4 minutes until light and fluffy.
  4. Beat in eggs one at a time, fully incorporating each before adding the next, then mix in vanilla extract.
  5. Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix gently on low speed until just combined; do not overmix.
  6. Spoon batter evenly into cupcake liners, filling about ⅔ full.
  7. Bake for 18-22 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool cupcakes in the pan for 5 minutes, then transfer to a cooling rack to cool completely before frosting.
  9. For the frosting, beat softened butter on medium speed until creamy, about 2 minutes.
  10. Gradually add powdered sugar one cup at a time on low speed.
  11. Add vanilla extract, pinch of salt, and 2 tablespoons of heavy cream or milk. Beat on high for 3 minutes until light and fluffy. Adjust cream or powdered sugar for desired consistency.
  12. Frost cooled cupcakes using an offset spatula or piping bag. Decorate as desired.

Notes

Use room temperature ingredients for best texture. Do not overmix batter to avoid tough cupcakes. If batter is too thick, add a teaspoon of milk. Avoid opening oven door during baking to prevent sinking. Chill frosting if too soft before piping.

Nutrition

Keywords: vanilla cupcakes, buttercream frosting, easy cupcakes, fluffy cupcakes, birthday cupcakes, dessert, baking

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