The Best Vanilla Cupcakes

Indulge in the heavenly delight of The Best Vanilla Cupcakes! This recipe guarantees a batch of 24 luscious cupcakes that are sure to captivate your taste buds. With a total cook time of 1 hour and 10 minutes, including prep and baking, these cupcakes are the epitome of simplicity and deliciousness.

Yields: 24 cupcakes

Total Cook Time: 1 hr 10 min.

Prep: 20 min.

Bake Time: 20 min.

Cool: 30 min.


For the Cupcakes:

  • 1 1/2 sticks of unsalted butter
  • 1 1/2 cups of sugar
  • 2 eggs
  • 2 teaspoons of pure vanilla extract
  • 2 1/2 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 2 3/4 cups of flour
  • 1 1/2 cups of milk

For the Frosting:

  • 1 cup unsalted butter (2 sticks), softened
  • 4.5 cups powdered sugar
  • 1 Tablespoon pure vanilla extract
  • 4-5 Tablespoons heavy cream or whole milk


For the Cupcakes:

  1. Start by preheating your oven to 375 degrees Fahrenheit. Prepare your cupcake pan by lining it with paper liners.
  2. In a large bowl, cream together the butter and sugar until the mixture is light and fluffy. This should take about 3-4 minutes with an electric mixer on medium speed.
  3. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until it’s evenly incorporated.
  4. In a separate bowl, combine the flour, baking powder, and salt..
  5. Gradually add the dry ingredients into the butter mixture, alternating with the milk. Mix just until the batter is smooth, being careful not to overmix.
  6. Spoon the batter into the prepared cupcake liners, filling each about 2/3 full. This will ensure that the cupcakes have room to rise without overflowing.
  7. Bake in the preheated oven for approximately 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  8. Once done, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. After this, transfer them to a wire rack to cool completely.

For the Frosting:

  1. Begin by placing the softened unsalted butter into a large mixing bowl. Using an electric mixer, beat the butter on medium speed until it becomes creamy and noticeably lighter in color, around 2-3 minutes.
  2. Gradually add the powdered sugar, half a cup at a time, to the butter. Continue to beat on medium speed. It’s important to add the sugar slowly to avoid a cloud of powdered sugar and to ensure a smoother consistency.
  3. Once all the powdered sugar has been incorporated, pour in the vanilla extract and beat the mixture again until it is thoroughly combined.
  4. Add the heavy cream or whole milk, one tablespoon at a time, and continue to beat on medium speed until you reach your desired consistency. You may not need all the liquid, so be sure to add slowly. The more liquid you add, the softer your frosting will be.
  5. Once you’re satisfied with the consistency of your frosting, increase the mixer speed to high and beat for an additional minute to add a little extra lightness.
  6. Your Vanilla Buttercream Frosting is now ready to spread or pipe onto your cooled cupcakes. Enjoy!

Nutrition Facts

Serving Size: 1 Cupcake

Calories Per Serving: 220 Cal

Sugar: 25 g

Carbohydrates: 35g

Sodium: 130 mg

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