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Easy Homemade Vanilla Cupcakes

These homemade vanilla cupcakes are soft, fluffy and full of rich vanilla flavor.
FromScratchBaking.net
Prep Time35 minutes
Cook Time18 minutes
Course: Dessert
Cuisine: American
Keyword: Buttercream, Cupcakes, Easy Vanilla Cupcake Recipe, Frosting, Homemade Cupcakes, Nut-Free, Peanut-Free, Simple Cupcake Recipe, Tree Nut-Free, Vanilla Cupcakes
Servings: 24 cupcakes

Ingredients

Vanilla Cupcakes

  • 2-1/2 cups (314g) all-purpose flour
  • 2-1/2 tsp (10g) baking powder
  • 1/2 tsp (2g) salt
  • 3/4 cups (170g) unsalted butter, at room temperature
  • 1-3/4 cups (347g) sugar
  • 1-1/2 tsp (8g) pure vanilla extract (imitation can be used)
  • 3 large (150g) eggs, at room temperature
  • 1-1/4 cups (284g) whole milk, at room temperature

Vanilla Buttercream Frosting

  • 1 cup (226g) salted butter, at room temperature
  • 4 cups (480g) powdered sugar
  • 2-4 tbsp whole milk or heavy cream, at room temperature (use more or less based on desired consistency)
  • 1 tbsp (14g) pure vanilla extract (imitation can be used)

Instructions

Vanilla Cupcake Procedure

  • Preheat the oven to 350℉. Line two pans with cupcake liners. Set aside.
  • In a medium-sized bowl, sift the flour, baking powder and salt together. Set aside.
  • Using a stand mixer, cream the butter for 1-2 minutes. Add sugar and vanilla and mix on medium speed for 5-8 minutes or until light and fluffy. Scrape down the bowl.
  • Add eggs one at a time, scraping down the bowl in between each addition. Mix the eggs on low to medium speed until pale in color, about 3 to 5 minutes total.
  • Alternate adding the dry and liquid ingredients, starting with the dry first, then milk. Repeat until all is added. On low speed, add ⅓ of the flour mixture. Mix until just combined and scrape the bowl. Add ½ of the milk and mix on low speed. Repeat until all is added. This should take about 4 minutes from start to finish. Do not over mix.
  • Using an ice cream scoop, fill each cupcake well ½ to ⅔ full and bake at 350 for 15-18 minutes, rotating pans halfway through. Bake until a toothpick comes out clean.
  • Let cupcakes cool in the cupcake pans for 10 minutes before transferring to a wire rack. Cool completely before frosting.

Vanilla Buttercream Procedure

  • In a mixer fitted with a paddle attachment, mix room temperature butter on medium to high speed until the butter is creamy, about 2 minutes.
  • Slowly add the powdered sugar. Mix on low until incorporated and then mix on high speed for about 1-2 minutes.
  • Scrape your bowl and add 2 tablespoons of milk, along with the vanilla. Mix on low speed for 30 seconds. Then, mix on high speed for about 5 minutes until light and fluffy. If the buttercream seems too thin, add more powdered sugar. If it seems too thick, add more milk, about 1 tablespoon at a time until the desired consistency is reached.
  • If coloring the buttercream, add gel food coloring and mix until colored. If making multiple colors, divide the buttercream into separate bowls, add color and mix.
  • Place buttercream into a piping bag fitted with a large star tip and pipe frosting onto the cupcake. Garnish with sprinkles (optional).

Notes

Vanilla: Use pure vanilla extract for the best flavor. Imitation vanilla can be used; just double the amount (use 3 tsp) for the most vanilla flavor.
Make-Ahead: Cupcakes can be made in advance. Wrap each undecorated cupcake individually in plastic wrap then place into an airtight container or freezer bag. Store in the refrigerator or freezer for up to 3 months. Remove from the freezer to decorate then thaw before serving.