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Easy Homemade Vanilla Cupcakes Recipe

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4.9 from 125 reviews

This easy homemade vanilla cupcakes recipe features moist and fluffy cupcakes with a classic vanilla buttercream frosting. Perfect for any occasion, these cupcakes are simple to prepare and bake, delivering a deliciously sweet treat that everyone will love.

Ingredients

Scale

Cupcake Batter

  • 1 1/4 cups (163g) all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp (84g) unsalted butter, room temperature
  • 3/4 cup (155g) sugar
  • 2 tbsp (30ml) vegetable oil
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup plus 2 tbsp (150ml) milk

Vanilla Buttercream Frosting

  • 1 cup (224g) unsalted butter, room temperature
  • 4 cups (460g) powdered sugar
  • 1 ½ tsp vanilla extract
  • 2–3 tbsp (30-45ml) water or milk
  • Pinch or two of salt

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners to ensure even baking and easy cleanup.
  2. Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, and salt. Set aside for later use.
  3. Cream Butter and Sugar: In a large mixing bowl, beat together the unsalted butter, sugar, vegetable oil, and vanilla extract until the mixture is light in color and fluffy, about 2-3 minutes. This step is crucial for a tender and airy cupcake.
  4. Add Eggs: Add the eggs one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl as needed to ensure all ingredients integrate well.
  5. Incorporate Dry Ingredients: Add half of the dry flour mixture to the batter and mix until mostly combined.
  6. Add Milk: Gradually add the milk to the batter, mixing until fully combined. The batter may appear curdled, which is normal.
  7. Add Remaining Dry Ingredients: Add the rest of the flour mixture and mix gently until smooth, avoiding over mixing to keep the cupcakes light.
  8. Fill Cupcake Liners: Fill each cupcake liner about 3/4 full with batter.
  9. Bake: Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean, indicating the cupcakes are done.
  10. Cool: Remove the cupcakes from the oven and transfer them to a wire rack to cool completely before frosting.
  11. Make Frosting: Beat the butter in a large bowl until smooth. Gradually add half of the powdered sugar, mixing until well combined and smooth.
  12. Add Flavor and Liquid: Stir in the vanilla extract, salt, and 1-2 tablespoons of water or milk. Mix until smooth.
  13. Finish Frosting: Add the remaining powdered sugar and mix until smooth. Adjust the consistency with additional water or milk as needed.
  14. Decorate Cupcakes: Pipe the frosting onto the cooled cupcakes using your preferred piping tip, such as Ateco tip 844 for a professional look.
  15. Storage: Store the frosted cupcakes covered at room temperature for 2-3 days to keep them fresh and moist.

Notes

  • Do not over mix the batter to avoid dense cupcakes.
  • The batter may look curdled after adding milk; this is normal and does not affect the final texture.
  • Ensure the butter is at room temperature for easier creaming and smoother frosting.
  • If the frosting is too thick, add more milk or water one teaspoon at a time until reaching the desired consistency.
  • Cupcakes are best consumed within 2-3 days when stored properly.

Keywords: vanilla cupcakes, homemade cupcakes, vanilla buttercream, easy cupcakes, classic cupcakes recipe

Find it online: https://ricoloranz.com/easy-homemade-vanilla-cupcakes-recipe/