Classic Vanilla Cupcakes Recipe

Classic Vanilla Cupcakes Recipe

Ingredients

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1/2 cup whole milk, at room temperature

For the Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2–3 tablespoons heavy cream (or milk)
• 1 1/2 teaspoons vanilla extract
• Pinch of salt
• Food coloring or sprinkles (optional)

Instructions

Step 1: Prepare for Baking

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 2: Make the Cupcake Batter

1. In a large mixing bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy (about 2–3 minutes).
2. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
3. Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk (starting and ending with the dry ingredients). Mix just until combined—don’t overmix.

Step 3: Bake the Cupcakes

1. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
2. Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
3. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

Step 4: Make the Frosting

1. In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy (about 2 minutes).
2. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
3. Add the heavy cream, vanilla extract, and salt. Beat on high speed for 2–3 minutes until the frosting is fluffy. Adjust the consistency with more powdered sugar (thicker) or cream (thinner), if needed.
4. If desired, divide the frosting into bowls and add food coloring to create colorful frosting.

Step 5: Frost the Cupcakes

1. Use a piping bag or a knife to frost the cooled cupcakes. Decorate with sprinkles, edible glitter, or other toppings of your choice.

Tips for Perfect Cupcakes

1. Room Temperature Ingredients: Make sure the butter, eggs, and milk are at room temperature for a smooth batter.
2. Don’t Overmix: Overmixing can make the cupcakes dense instead of light and fluffy.
3. Check for Doneness: Use a toothpick to check if the cupcakes are fully baked. It should come out clean or with a few crumbs.
4. Cool Completely: Let the cupcakes cool completely before frosting to avoid melting the frosting.

Variations

• Chocolate Cupcakes: Replace 1/4 cup of flour with 1/4 cup of unsweetened cocoa powder.
• Lemon Cupcakes: Add 1 tablespoon of lemon zest and 1 teaspoon of lemon juice to the batter.
• Funfetti Cupcakes: Stir 1/4 cup of rainbow sprinkles into the batter before baking.

FAQs

1. How long do cupcakes stay fresh?
Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring refrigerated cupcakes to room temperature before serving.

2. Can I freeze cupcakes?
Yes! Freeze unfrosted cupcakes for up to 3 months. Wrap each one tightly in plastic wrap and store in a freezer-safe bag. Thaw at room temperature before frosting.

3. What’s the best way to pipe frosting?
Use a piping bag with a star or round tip for beautiful swirls. Practice on a plate before decorating the cupcakes.

These Classic Cupcakes are versatile, fun to decorate, and always a crowd-pleaser. Perfect for any occasion, they’re sure to delight kids and adults alike! 🧁