Hey there, baking buddies! 💝 Let me share my favorite Vanilla Cupcakes Recipe that's pure magic in every bite! These Vanilla Cupcakes Recipe are like little clouds of happiness - incredibly soft and moist, topped with silky-smooth buttercream frosting that'll make your taste buds dance! Whether you're baking these amazing Vanilla Cupcakes Recipe for a birthday bash, special celebration, or just because you deserve some sweetness, they never fail to bring smiles. And guess what? This Vanilla Cupcakes Recipe is surprisingly easy to make from scratch right in your kitchen! Let's bake something wonderful together! 🧁✨

Why You'll Love This Vanilla Cupcakes Recipe?

These homemade cupcakes strike the perfect balance between being impressively delicious and wonderfully simple to make. The vanilla-scented cake is light as air with a tender crumb, while the buttercream frosting is smooth, creamy, and not too sweet. Unlike store-bought versions, these Perfect Vanilla Cupcake Recipe taste fresh and pure, with no artificial flavors or preservatives.

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Ingredients

Instructions
Equipment For Vanilla Cupcakes Recipe
Storage

Top Tip
FAQ
Delicious,and Easy: Your Go-To Vanilla Cupcakes Recipe

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Pairing

Ingredients

The Cupcakes:

1½ cups all-purpose flour (180g) - provides structure while keeping the cupcakes tender
1½ teaspoons baking powder - helps create that perfect rise
¼ teaspoon salt - balances the sweetness

½ cup unsalted butter (113g), softened to room temperature
1 cup granulated sugar (200g)
2 large eggs, at room temperature - for better incorporation

2 teaspoons pure vanilla extract - use real vanilla for the best flavor
½ cup whole milk, at room temperature
¼ cup sour cream, at room temperature - adds moisture and richness

The Buttercream Frosting:

Pinch of salt
1 cup unsalted butter (226g), softened
4 cups powdered sugar (480g)

2-3 tablespoons heavy cream
1 teaspoon pure vanilla extract

Instructions

Preparing the Cupcakes

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

Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
Beat the softened butter and sugar in a large bowl using an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes. Don't skip this step - it's crucial for creating that perfect cupcake texture!
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

Mix in the vanilla extract until well combined.
Combine the milk and sour cream in a small bowl.
Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk mixture, beginning and ending with the flour mixture. Mix until just combined - don't overmix!

Divide the batter evenly among the prepared cupcake liners, filling each about ⅔ full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Making the Buttercream Frosting

Beat the softened butter until creamy using an electric mixer on medium speed, about 2 minutes.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Add the vanilla extract and 2 tablespoons of heavy cream. Beat on medium-high speed until light and fluffy, about 3-4 minutes.

Add more heavy cream if needed to achieve your desired consistency.

Preheat the Oven:
Set your oven to 350°F (175°C) and prepare a muffin pan with liners.

a bowl of flour and measuring spoons on a black tile counter

Mix Dry Ingredients: Whisk together flour, baking powder, and salt in a bowl.

a mixer whisk a mixture of butter and flour

Cream Butter and Sugar: Beat softened butter and sugar until light and fluffy.

Add Eggs: Mix in eggs one at a time, ensuring each is well incorporated.

a cupcakes being poured into a muffin tin

Fill Liners: Divide batter evenly into cupcake liners, filling each about ⅔ full.

Bake: Bake cupcakes for 18-20 minutes until a toothpick comes out clean.

Prepare Frosting:
Beat softened butter, gradually adding powdered sugar. Mix in vanilla and cream.

a bowl of whipped cream being poured into a bowl

Finalize Frosting: Adjust frosting consistency by adding cream. Whip until fluffy and smooth.

Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Equipment For Vanilla Cupcakes Recipe

Piping bag and tips (for decorative frosting)
12-cup muffin pan

Cupcake liners
Electric mixer (stand mixer or hand mixer)
Mixing bowls

Measuring cups and spoons
Wire cooling rack

Pro Tips for Perfect Vanilla Cupcakes Recipe

Room Temperature Ingredients: This isn't just a suggestion - having your eggs, milk, and butter at room temperature helps them blend perfectly for the smoothest batter.

Don't Overfill: Fill cupcake liners only ⅔ full to prevent overflow during baking.
Rotate the Pan: Halfway through baking, rotate your cupcake pan 180° for even baking.
Cooling is Crucial: Let cupcakes cool completely before frosting to prevent the buttercream from melting.

Recipe Variations

Cinnamon Roll Cupcakes: Add 1 teaspoon of cinnamon to the batter and swirl in a cinnamon-sugar mixture before baking.
Gingerbread Cupcakes: Add 1 teaspoon each of ground ginger, cinnamon, and nutmeg, plus ¼ cup molasses for a festive twist.
Chocolate Lovers: Replace ¼ cup of flour with cocoa powder for chocolate cupcakes.

Storage

Freezer: Unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the refrigerator.
Room Temperature: Store frosted cupcakes in an airtight container for up to 2 days.
Refrigerator: Keep for up to 5 days in a sealed container.

Top Tip

The secret to perfectly domed Vanilla Cupcakes Recipe is starting with a hot oven. Always preheat your oven for at least 15 minutes before baking, and resist the urge to open the oven door while the cupcakes are baking!

FAQ

What are 3 facts about cupcakes?

Three fascinating cupcake facts: They were first mentioned in American cookbooks in 1796, originally measured using a standard cup (hence the name), and became widely popular in the 1950s when ready-made cake mixes hit the market. Today's Vanilla Cupcakes Recipe maintain this rich heritage while offering modern variations.

Why are my vanilla cupcakes dense?

Dense Vanilla Cupcakes Recipe usually result from three common mistakes: overmixing the batter (which develops too much gluten), using cold ingredients instead of room-temperature ones, or inaccurate measurements. For light, fluffy cupcakes, mix just until ingredients combine and ensure eggs, milk, and butter are at room temperature.

What goes well with vanilla cupcakes?

Vanilla Cupcakes Recipe pair perfectly with fresh berries, chocolate ganache, cream cheese frosting, or caramel drizzle. They're also delicious alongside coffee, milk, or tea. For special occasions, try adding edible flowers or gold sprinkles as decorative toppings.

Who made the first vanilla cupcake?

While Amelia Simmons included the first cupcake recipe in "American Cookery" (1796), the first vanilla-flavored cupcake is credited to Eliza Leslie in her 1828 cookbook "Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats." Modern Vanilla Cupcakes Recipe build on this classic recipe.

Delicious,and Easy: Your Go-To Vanilla Cupcakes Recipe

Hey baking friends! 🧁 Now you've got all the magical secrets to create the most amazing Vanilla Cupcakes Recipe right in your own kitchen! I absolutely love how this Vanilla Cupcakes Recipe is perfect for everyone - whether you're just starting your baking adventure or you're a seasoned pro in the kitchen. Trust me, these Vanilla Cupcakes Recipe will have everyone asking for seconds! I'm so excited to see how your Vanilla Cupcakes Recipe turns out - don't forget to share your baking success story in the comments below! We're all in this sweet journey together! ✨ Can't wait to hear about your baking adventures! 💝

If you enjoy these Vanilla Cupcakes Recipe, you might also love our Lemon Poppy Seed Muffins for a citrusy twist on breakfast treats.

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