How To Make Vanilla Cupcakes

Vanilla cupcakes are a classic treat that every home cook should master. Light, fluffy, and versatile, they’re perfect for everything from birthdays to casual gatherings. The best part? They are easy to make! Whether you’re an experienced baker or a beginner, this step-by-step guide will help you create the perfect vanilla cupcakes.

The Secret to Perfect Vanilla Cupcakes

Vanilla cupcakes are simple but packed with flavor when made correctly. The key to achieving a moist, airy texture lies in the balance of ingredients and the baking method. Using high-quality vanilla extract and ensuring that the butter is properly creamed are essential. By following this recipe, you’ll be able to bake cupcakes that have a fine crumb, a soft texture, and a delightful vanilla flavor.

Basic Vanilla Cupcake Recipe

This easy vanilla cupcake recipe yields 12 to 14 cupcakes and takes about 35 minutes from start to finish.

Ingredients

Here’s what you’ll need to create your batch of vanilla cupcakes:

Ingredient	U.S. Measure	Metric Measure
All-purpose flour	1 ½ cups	180 grams
Granulated sugar	1 cup	200 grams
Baking powder	1 ½ teaspoons	7 grams
Salt	¼ teaspoon	1 gram
Unsalted butter (softened)	½ cup (1 stick)	115 grams
Eggs	2 large	2 large
Vanilla extract	2 teaspoons	10 milliliters
Whole milk	½ cup	120 milliliters

Instructions

1. Preheat the Oven
   Begin by preheating your oven to 350°F (175°C). Line a cupcake tray with 12 cupcake liners.
2. Mix the Dry Ingredients
   In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures an even distribution of the leavening agent for a consistent rise.
3. Cream the Butter and Sugar
   In a large bowl, beat the softened butter and granulated sugar together using a hand mixer or a stand mixer. Cream the mixture for about 2-3 minutes until it becomes light and fluffy. This process incorporates air into the batter, which results in a light texture.
4. Add Eggs and Vanilla
   Add the eggs one at a time, beating well after each addition. Then, pour in the vanilla extract and mix until everything is well combined.
5. Alternate Adding the Dry Ingredients and Milk
   On low speed, gradually add half of the dry ingredients to the butter mixture, followed by the milk. Then, add the remaining dry ingredients and mix just until combined. Do not overmix, as this could make the cupcakes dense.
6. Fill the Cupcake Liners
   Evenly distribute the batter among the cupcake liners, filling each about two-thirds full.
7. Bake
   Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to overbake, as this will dry out the cupcakes.
8. Cool
   Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before frosting.

Vanilla Buttercream Frosting

While the cupcakes cool, you can prepare a simple vanilla buttercream frosting. This frosting is smooth, creamy, and complements the lightness of the cupcakes perfectly.

Ingredients

Ingredient	U.S. Measure	Metric Measure
Unsalted butter (softened)	1 cup (2 sticks)	230 grams
Powdered sugar	4 cups	480 grams
Vanilla extract	2 teaspoons	10 milliliters
Heavy cream or milk	2-3 tablespoons	30-45 milliliters

Instructions

1. Beat the Butter
   In a large bowl, beat the softened butter using a hand mixer or stand mixer on medium speed until it’s light and creamy—about 2 minutes.
2. Add Powdered Sugar
   Gradually add the powdered sugar, one cup at a time, beating on low speed. Once all the sugar has been added, increase the speed to medium and beat until fully combined and smooth.
3. Add Vanilla and Cream
   Pour in the vanilla extract and 2 tablespoons of cream or milk. Beat the mixture for another 2-3 minutes, adding more cream as needed to reach your desired consistency. The frosting should be thick yet spreadable.
4. Frost the Cupcakes
   Once the cupcakes are completely cool, pipe or spread the buttercream onto each cupcake. You can use a piping bag with a star tip for a decorative swirl or simply use a spatula for a rustic look.

Tips for the Best Vanilla Cupcakes

• Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature. This allows them to combine more easily, resulting in a smoother batter.
• Don’t Overmix the Batter: Overmixing can lead to dense cupcakes. Once the dry ingredients are added, mix just until incorporated.
• Use High-Quality Vanilla Extract: Since vanilla is the star of the show, using a high-quality pure vanilla extract makes a noticeable difference in flavor.
• Don’t Overfill the Liners: Cupcake liners should be about two-thirds full. Overfilling can lead to overflow and uneven baking.
• Check for Doneness: Insert a toothpick into the center of the cupcakes to check if they are done. If it comes out clean or with just a few crumbs, they’re ready to come out of the oven.

Storage and Freezing

These vanilla cupcakes can be stored at room temperature in an airtight container for up to 3 days. If you need to store them for longer, they freeze well. Place the unfrosted cupcakes in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. When ready to enjoy, thaw them at room temperature and frost.

Variations

Vanilla cupcakes are incredibly versatile. Here are some ways to customize them to suit your taste:

• Lemon Vanilla Cupcakes: Add 1 tablespoon of lemon zest to the batter and a teaspoon of lemon juice to the frosting for a bright, citrusy twist.
• Funfetti Cupcakes: Fold in ¼ cup of colorful sprinkles into the batter before baking for a fun, celebratory treat.
• Chocolate Chip Vanilla Cupcakes: Stir in ½ cup of mini chocolate chips into the batter for a chocolate-vanilla combo.

Troubleshooting Common Issues

• Cupcakes Sink in the Middle: This could be due to overmixing the batter, opening the oven door too early, or using too much baking powder. Make sure to measure carefully and avoid peeking until near the end of the baking time.
• Cupcakes Are Too Dry: Overbaking is often the culprit for dry cupcakes. Keep a close eye on them, and remove them from the oven as soon as a toothpick comes out clean.
• Frosting is Too Runny: If your frosting is too thin, add more powdered sugar, one tablespoon at a time, until it reaches the desired consistency.

Final Thoughts

Baking vanilla cupcakes from scratch is a rewarding process, and once you’ve mastered the basics, the possibilities are endless. Whether you’re making them for a special occasion or just for fun, these cupcakes are sure to be a hit with anyone who tastes them. The fluffy texture, rich vanilla flavor, and smooth buttercream frosting will leave you and your guests asking for more. Give this recipe a try and enjoy the delicious results!