The moment you take a bite of these classic vanilla cupcakes, you’re met with a perfect balance of light, fluffy cake and rich, creamy buttercream frosting. The cake itself is tender and moist, with a subtle vanilla flavor that complements the sweet, buttery frosting. Each cupcake is a small indulgence, with the buttery aroma filling your senses and the soft crumb melting in your mouth. Whether enjoyed with a cup of tea or as a sweet end to a meal, these cupcakes are sure to bring joy and satisfaction to any occasion.
Ingredients:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ½ cup whole milk, room temperature
For the Buttercream Frosting:
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions:
- Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. This will make removing the cupcakes easier and give them a neat appearance.
- Mix the Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside. This step ensures that your dry ingredients are evenly distributed, which helps the cupcakes rise uniformly.
- Cream the Butter and Sugar: In a large mixing bowl, using an electric mixer on medium speed, cream the butter and sugar together until light and fluffy, about 3-4 minutes. This process incorporates air into the mixture, which is crucial for the lightness of the cupcakes.
- Add the Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Mix in the vanilla extract. The batter should look smooth and creamy after this step.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the milk. Start and end with the dry ingredients. Mix until just combined; do not overmix. Overmixing can lead to dense cupcakes.
- Fill the Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. This will allow room for the cupcakes to rise without overflowing.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Be careful not to overbake, as this can cause the cupcakes to dry out.
- Cool the Cupcakes: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting. This prevents the frosting from melting on the warm cupcakes.
- Prepare the Buttercream Frosting: In a large mixing bowl, beat the butter on medium speed until creamy, about 2 minutes. Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated. Add the heavy cream, vanilla extract, and salt, and increase the speed to high. Beat for 3 minutes until the frosting is fluffy and smooth.
- Frost the Cupcakes: Once the cupcakes are completely cool, use a piping bag fitted with a star tip to frost the cupcakes. Start from the outside and work your way in, creating a beautiful swirl of frosting on top of each cupcake.
- Serve and Enjoy: Decorate with sprinkles, fresh fruit, or a drizzle of chocolate syrup if desired. Serve and enjoy your delicious, homemade vanilla cupcakes!
