Classic Vanilla Cupcakes

Classic Vanilla Cupcakes are the quintessential treat that never goes out of style. Soft, moist, and perfectly sweet, these cupcakes are a canvas for endless frosting and decoration possibilities. From birthdays and celebrations to simple tea-time indulgences, these cupcakes bring warmth, joy, and nostalgia to every bite.

Made with simple pantry ingredients, these cupcakes deliver a light crumb, delicate vanilla flavor, and a tender texture that melts in your mouth. They’re simple yet elegant, perfect for both beginner bakers and seasoned pros alike.

Why I Love This Recipe

I love this Classic Vanilla Cupcakes recipe because it’s reliable, easy to make, and absolutely delicious. The batter is smooth and creamy, creating cupcakes that rise beautifully and remain moist for days.

Vanilla is subtle yet flavorful, allowing the sweetness to shine without being overpowering. The texture is tender and soft, making it perfect for any frosting — from classic buttercream to chocolate ganache or cream cheese frosting.

Why It’s a Must-Try Dish

• Perfectly moist and fluffy cupcakes every time.
• Balanced sweetness and flavor — not too sweet, with a rich vanilla aroma.
• Quick and easy to make, perfect for weeknights or last-minute celebrations.
• Versatile canvas for decorating with frosting, sprinkles, or edible toppers.
• Kid-friendly and crowd-pleasing — universally loved by adults and children alike.

If you want a simple yet exquisite cupcake recipe that’s a staple for any occasion, this is the one.

Recipe Overview

• Course: Dessert / Snack
• Cuisine: American / Classic Baking
• Preparation Time: 15 minutes
• Cooking Time: 18–22 minutes
• Total Time: 35–37 minutes
• Servings: 12 cupcakes
• Calories: ~220 kcal per cupcake

Ingredients

For the Cupcakes

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• ½ cup whole milk (or any milk of choice)

For the Frosting (Classic Vanilla Buttercream)

• ½ cup unsalted butter, softened
• 1½ cups powdered sugar
• 1 teaspoon pure vanilla extract
• 2–3 tablespoons milk
• Pinch of salt

Optional Toppings

• Sprinkles, edible glitter, chocolate chips, fresh berries

Step-by-Step Preparation Method

Step 1: Preheat and Prepare

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

Step 2: Mix Dry Ingredients

1. In a medium bowl, whisk together flour, baking powder, and salt.
2. Set aside.

Step 3: Cream Butter and Sugar

1. In a large bowl, use a hand mixer or stand mixer to cream the softened butter and sugar together until light and fluffy (about 2–3 minutes).

Step 4: Add Eggs and Vanilla

1. Add eggs one at a time, mixing well after each addition.
2. Stir in vanilla extract.

Step 5: Combine Wet and Dry Ingredients

1. Gradually add the dry ingredients in three parts, alternating with milk in two parts, beginning and ending with dry ingredients.
2. Mix until just combined; do not overmix.

Step 6: Fill Cupcake Liners

1. Divide batter evenly among the 12 cupcake liners, filling each about 2/3 full.

Step 7: Bake

1. Bake in preheated oven for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
2. Remove from oven and cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 8: Make the Frosting

1. In a medium bowl, beat softened butter until creamy.
2. Gradually add powdered sugar, mixing on low speed.
3. Add vanilla, milk, and a pinch of salt.
4. Beat on medium-high until smooth and fluffy, about 2–3 minutes. Adjust consistency with milk if needed.

Step 9: Frost the Cupcakes

1. Once cupcakes are completely cooled, frost with buttercream using a spatula or piping bag.
2. Add sprinkles, berries, or chocolate chips if desired.

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How to Serve

• Serve at room temperature for optimal flavor.
• Perfect for birthday parties, afternoon tea, dessert tables, or gift boxes.
• Pair with a glass of milk, tea, or coffee.

Recipe Tips

• Room temperature ingredients: Ensure eggs and butter are at room temperature for a smooth batter.
• Do not overmix: Overmixing flour can result in dense cupcakes.
• Cool completely before frosting: Frosting melts if cupcakes are warm.
• Add flavors: Try almond extract, lemon zest, or coconut for variations.

Variations

• Chocolate Vanilla Cupcakes: Add ¼ cup cocoa powder to dry ingredients.
• Strawberry Swirl: Fold in ½ cup finely chopped strawberries into the batter.
• Coconut Vanilla Cupcakes: Add ½ cup shredded coconut to batter and sprinkle on frosting.
• Lemon Vanilla Cupcakes: Replace ½ teaspoon vanilla with 1 teaspoon lemon zest and juice.
• Nutty Vanilla Cupcakes: Fold in ¼ cup finely chopped nuts like almonds or pecans.

Freezing and Storage

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigeration: Store in airtight container for up to 5 days.
• Freezing:
  • Freeze unfrosted cupcakes in an airtight container or freezer bag for up to 3 months.
  • Frost after thawing.
  • For frosted cupcakes, freeze individually in plastic wrap and store in a container; thaw in refrigerator before serving.

Special Equipment Needed

• 12-cup muffin tin
• Cupcake liners
• Hand mixer or stand mixer
• Mixing bowls
• Spatula and whisk
• Piping bag (optional for frosting)
• Wire cooling rack

Frequently Asked Questions (FAQ)

Q1: Can I use oil instead of butter?
Yes, but butter provides flavor and structure. Oil can make cupcakes more moist but slightly less fluffy.

Q2: Can I make mini cupcakes?
Yes! Reduce baking time to 12–15 minutes and adjust frosting accordingly.

Q3: Can I use almond milk or non-dairy milk?
Yes, any milk works. Ensure it’s at room temperature for best results.

Q4: How do I make cupcakes extra moist?
Do not overbake and ensure you measure flour accurately.

Q5: Can I prepare the batter in advance?
Yes, batter can be refrigerated for up to 24 hours. Bake straight from fridge, adding 1–2 minutes to baking time.

Conclusion

Classic Vanilla Cupcakes are a timeless, crowd-pleasing dessert that combines simplicity with elegance. Soft, moist, and perfectly sweet, they are the ultimate canvas for decorating and creativity.

Whether served plain, frosted with buttercream, or topped with sprinkles, these cupcakes deliver consistent, delicious results every time. Perfect for celebrations, gifts, or an everyday treat, they’re a must-have recipe in any baker’s repertoire.

Classic Vanilla Cupcakes

Classic Vanilla Cupcakes are the quintessential treat that never goes out of style. Soft, moist, and perfectly sweet, these cupcakes are a canvas for endless frosting and decoration possibilities.

Author: Stella Parker Cuisine: American Course: Desserts

Print Recipe

Pin Recipe

Prep Time 15 mins Cook Time 22 mins Total Time 37 mins Difficulty: Beginner

Ingredients

Servings

For the Cupcakes

• 1 cups ½ all-purpose flour
• 1 teaspoons ½ baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• ½ cup whole milk (or any milk of choice)

For the Frosting (Classic Vanilla Buttercream)

• ½ cup unsalted butter, softened
• 1 cups ½ powdered sugar
• 1 teaspoon pure vanilla extract
• 2 tablespoons 2–3 milk
• Pinch of salt

Optional Toppings

• Sprinkles, edible glitter, chocolate chips, fresh berries

Instructions

1. Step 1: Preheat and Prepare : Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Step 2: Mix Dry Ingredients : In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Step 3: Cream Butter and Sugar : In a large bowl, use a hand mixer or stand mixer to cream the softened butter and sugar together until light and fluffy (about 2–3 minutes).
4. Step 4: Add Eggs and Vanilla : Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
5. Step 5: Combine Wet and Dry Ingredients : Gradually add the dry ingredients in three parts, alternating with milk in two parts, beginning and ending with dry ingredients. Mix until just combined; do not overmix.
6. Step 6: Fill Cupcake Liners : Divide batter evenly among the 12 cupcake liners, filling each about 2/3 full.
7. Step 7: Bake : Bake in preheated oven for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. Step 8: Make the Frosting : In a medium bowl, beat softened butter until creamy. Gradually add powdered sugar, mixing on low speed. Add vanilla, milk, and a pinch of salt. Beat on medium-high until smooth and fluffy, about 2–3 minutes. Adjust consistency with milk if needed.
9. Step 9: Frost the Cupcakes : Once cupcakes are completely cooled, frost with buttercream using a spatula or piping bag. Add sprinkles, berries, or chocolate chips if desired.

Keywords: Classic Vanilla Cupcakes