Description
These Classic Vanilla Cupcakes are soft, moist, and crowned with fluffy vanilla buttercream. Perfect for birthdays, parties, or a simple dessert. Keywords: classic vanilla cupcakes, vanilla buttercream cupcakes, moist vanilla cupcake recipe, easy homemade cupcakes
Ingredients
For the Cupcakes:
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1 1/2 cups (180g) all-purpose flour
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1 1/2 tsp baking powder
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1/4 tsp salt
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1/2 cup (113g) unsalted butter, softened
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3/4 cup (150g) granulated sugar
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2 large eggs, room temperature
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2 tsp pure vanilla extract
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1/2 cup (120ml) whole milk, room temperature
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1/4 cup (60ml) sour cream or Greek yogurt
For the Vanilla Buttercream Frosting:
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1 cup (226g) unsalted butter, softened
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3-3 1/2 cups (360-420g) powdered sugar
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2-3 tbsp heavy cream or milk
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2 tsp pure vanilla extract
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Pinch of salt
Instructions
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Prep:
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners. -
Mix Dry Ingredients:
Whisk together flour, baking powder, and salt in a bowl; set aside. -
Cream Butter and Sugar:
In a large bowl, beat softened butter and sugar on medium–high until light and fluffy (about 3 minutes). -
Add Eggs & Vanilla:
Beat in eggs one at a time until well incorporated. Mix in vanilla extract. -
Combine Wet & Dry:
With mixer on low, alternately add the flour mixture and milk in three parts, beginning and ending with flour. Fold in sour cream until just combined—don’t overmix. -
Bake:
Divide batter evenly among liners (~⅔ full). Bake 18–20 minutes, or until a toothpick inserted into the centers comes out clean. -
Cool:
Let cupcakes cool in pan for 5 minutes, then transfer to a wire rack to cool completely before frosting. -
Make the Frosting:
Beat softened butter until creamy (~2 minutes). Gradually add powdered sugar, alternating with cream, mixing until fluffy. Beat in vanilla and salt. Adjust consistency with more cream or sugar as needed. -
Frost Cupcakes:
Pipe or spread frosting onto cooled cupcakes. Decorate as desired.
Notes
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Use room-temperature ingredients for a tender crumb.
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Don’t overfill liners to avoid overflow.
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For swirls, use a piping bag with a star tip.
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Store cupcakes in an airtight container at room temperature for up to 3 days.
