Vanilla Cupcakes
These classic vanilla cupcakes are moist, light, and fluffy, topped with a smooth and creamy vanilla frosting. A perfect treat for any occasion!
Servings: 12 cupcakes
Ingredients
For the Vanilla Cupcakes:
- 6 tablespoons unsalted butter softened
- ¾ cup sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ⅔ cup whole milk
- 1 ¼ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- ¼ teaspoon salt
For the Vanilla Frosting:
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
Instructions
Make the Cupcakes:
- Preheat the oven to 375°F and line a 12-cup muffin tray with paper liners.
- In a stand mixer, beat the butter and sugar on medium speed until light and fluffy.
- Add the egg, vanilla extract, and milk, mixing until smooth.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on the lowest speed until just combined.
- Using an ice cream scoop or spoon, fill the muffin cups ⅔ full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before frosting.
Make the Vanilla Frosting:
- In a stand mixer on low speed, cream the butter.
- Gradually add powdered sugar in ½-cup increments until fully combined. Increase speed to medium-high and mix for 1 minute.
- Add vanilla extract and heavy cream, then beat for another minute until light and fluffy.
- Transfer frosting to a piping bag and frost the cooled cupcakes.
Notes
Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freezing: Unfrosted cupcakes can be frozen for up to 3 months. Thaw before frosting.
Decorating: Add sprinkles, food coloring, or other decorations to customize the look of your cupcakes.