Vanilla Cupcakes
Light, tender vanilla cupcakes with a fluffy vanilla buttercream. Simple, reliable, and easy to decorate for any occasion.
- Makes
- 12 cupcakes
- Prep
- 20 min
- Cook
- 20 min
- Total
- 1 hr 40 min
- Oven
- 350°F175°C
Ingredients
For the cupcakes
For the buttercream
Equipment
- 12-cup muffin tin
- Paper liners
- Hand or stand mixer
Instructions
Heat the oven to 350°F and line the muffin tin. Whisk the flour, baking powder and salt.Heat the oven to 175°C and line the muffin tin. Whisk the flour, baking powder and salt.
Beat the butter and sugar until pale and fluffy, 3 minutes. Beat in the eggs one at a time, then the vanilla.
On low speed, add the flour mixture in three parts, alternating with the milk, mixing just until smooth.
Fill the liners two-thirds full and bake until the tops spring back and a toothpick comes out clean, 18–20 minutes. Cool completely on a rack.
Beat the butter until creamy, then beat in the powdered sugar, cream, vanilla and salt until light and fluffy, 3 minutes. Pipe or spread onto the cooled cupcakes.
Notes
- Room-temperature eggs and milk blend smoothly into the butter; cold ones can make the batter look curdled.
My notes
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Nutrition estimate
- Calories
- 385
- Protein
- 3 g
- Carbs
- 50 g
- Fat
- 19 g
Per cupcake, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
