Description

These moist homemade vanilla cupcakes are the perfect treat for any occasion. With a soft and fluffy texture, these cupcakes are made with simple, high-quality ingredients like unsalted butter, pure vanilla extract, and whole milk. Topped with rich, creamy vanilla buttercream frosting, these cupcakes are sure to be a hit at any party or family gathering.

Ingredients

For the cupcakes:

1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup milk

For the frosting:

1 cup unsalted butter, softened
3 ½ cups powdered sugar
2 tsp vanilla extract
2-3 tbsp heavy cream

Instructions

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, cream together the softened butter and sugar until light and fluffy.

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Alternate adding the dry ingredients and milk, starting and ending with the dry ingredients. Mix until just combined.

Spoon the batter evenly into the cupcake liners, filling each about 2/3 of the way full.

Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely on a wire rack.

For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, vanilla extract, and heavy cream. Beat until smooth and fluffy.

Frost the cooled cupcakes with the buttercream frosting.

Notes

If you prefer a lighter texture, you can use cake flour instead of all-purpose flour. This will give your cupcakes a more delicate crumb.
Make sure to use room-temperature butter and eggs for the best mixing results.
To achieve the perfect frosting consistency, feel free to adjust the amount of heavy cream depending on whether you want it thicker or thinner for piping or spreading.

Store leftover cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.