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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!
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 12 cupcakes

Ingredients

For the Vanilla Cupcakes:

  • 6 tablespoons unsalted butter softened
  • ¾ cup sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 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.