Introduction

These perfect vanilla cupcakes are light, fluffy, and topped with a silky vanilla buttercream that melts in your mouth. Ideal for birthdays, parties, or anytime cravings strike, this recipe features:

• Tender, moist crumb from the perfect butter-sugar-egg ratio
• Professional-quality frosting that pipes beautifully
• Simple techniques for bakery-style results at home

Ingredients

For the Cupcakes

• 1½ cups (190g) all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• ½ cup (115g) unsalted butter, room temp
• 1 cup (200g) granulated sugar
• 2 large eggs, room temp
• 2 tsp vanilla extract
• ½ cup (120ml) whole milk, room temp

For the Buttercream Frosting

• 1 cup (230g) unsalted butter, room temp
• 4 cups (480g) powdered sugar
• 2-3 tbsp milk or heavy cream
• 2 tsp vanilla extract
• Pinch of salt (optional)

Step-by-Step Instructions

1. Make the Cupcake Batter

1. Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
2. Dry ingredients: Whisk flour, baking powder, and salt in a bowl.
3. Cream butter & sugar: Beat butter and sugar for 3-4 minutes until light and fluffy.
4. Add eggs: Beat in eggs one at a time, then vanilla.
5. Alternate dry & wet: Add flour mixture in 3 parts, alternating with milk in 2 parts. Mix until just combined.

2. Bake

1. Fill liners ⅔ full (use an ice cream scoop for even portions).
2. Bake 18-20 minutes until a toothpick comes out clean.
3. Cool in pan for 5 minutes, then transfer to a wire rack.

3. Make the Buttercream

1. Beat butter for 3 minutes until pale and creamy.
2. Add powdered sugar 1 cup at a time, beating well after each.
3. Mix in vanilla and 2 tbsp milk. Adjust consistency with more milk if needed.
4. Whip for 3-4 minutes until ultra-smooth and fluffy.

4. Decorate

1. Pipe frosting using a star tip (or spread with a knife).
2. Optional: Sprinkle with colored sugars or edible glitter.

Pro Tips for Success

✔ Room temp ingredients are crucial for smooth batter and frosting
✔ Don’t overmix the batter – stop as soon as flour disappears
✔ For whiter frosting, use clear vanilla extract
✔ Storage: Keep unfrosted cupcakes airtight for 2 days. Frosted cupcakes are best eaten within 1-2 days.

Variations

• Lemon: Add zest to batter and use lemon juice in frosting
• Chocolate: Replace ¼ cup flour with cocoa powder
• Funfetti: Fold in ½ cup sprinkles to batter

Conclusion

These classic vanilla cupcakes deliver professional results with simple ingredients. The cloud-like buttercream makes them irresistible for any occasion. One bite and you’ll understand why this is a go-to recipe for bakers worldwide!

Ready to bake your perfect batch? For troubleshooting or creative flavor twists, just ask!