Description
Light and fluffy vanilla cupcakes, perfect for any occasion, topped with a delightful vanilla buttercream frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- For the vanilla buttercream frosting:
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a medium bowl, mix together the flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar together on medium speed until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add the dry ingredients to the wet ingredients in three additions, alternating with the milk.
- Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
- Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- For the frosting, beat the softened butter until smooth. Gradually add the powdered sugar.
- Add the vanilla extract and 1 tablespoon of heavy cream, and beat until the frosting is light and fluffy.
- Frost the cupcakes once they’re completely cool and add strawberry and powdered sugar on top if desired.
Notes
Keep cupcakes in an airtight container at room temperature for 3-4 days. Leftover frosting can be stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: vanilla cupcakes, homemade cupcakes, dessert recipes, baking, easy cupcakes