Vanilla Cupcakes

Soft vanilla cupcakes bake in a standard muffin tin, cool fully, and finish with a simple swirl of fluffy vanilla buttercream.

93 min

12 cupcakes

Ingredients

1 1/2 cups (188 g) all-purpose flour

1 1/2 tsp baking powder

1/4 tsp fine salt

1/2 cup (113 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

2 large eggs, at room temperature

2 tsp vanilla extract

1/2 cup (120 ml) whole milk, at room temperature

1 cup (227 g) unsalted butter, softened, for frosting

3 cups (360 g) powdered sugar

2 tbsp heavy cream

1 1/2 tsp vanilla extract, for frosting

1/8 tsp fine salt, for frosting

12-cup muffin tin · Paper cupcake liners · Electric mixer · Wire cooling rack · Piping bag or offset spatula

Keep the crumb tender

Once the flour is added, mix only until combined; extra beating can make cupcakes dense.

Cool before decorating

Bake the cupcakes ahead and frost once completely cool; unfrosted cupcakes can be covered at room temperature for a day.

01. Heat the oven to 350 F and line all 12 cups so the pan is ready when the batter is mixed.

02. Whisk the flour, baking powder, and salt until the leavener is evenly distributed.

03. Beat the cake butter and sugar until pale and fluffy, scraping the bowl once.

04. Add eggs one at a time, then mix in vanilla and scrape the bowl.

05. On low speed, add dry ingredients alternating with milk; stop as soon as the flour disappears to protect the tender crumb.

06. Divide batter evenly, filling each liner about two-thirds full so the cupcakes rise to similar heights.

07. Bake 17 to 19 minutes, until the centers spring back and a toothpick shows no wet batter.

08. Cool in the pan for 5 minutes, then move to a rack and wait until fully cool before frosting.

09. Beat the frosting butter creamy, add powdered sugar gradually, then whip with cream, vanilla, and salt until fluffy.

10. Pipe a simple swirl or spoon buttercream onto each cooled cupcake; divide the frosting among all 12.