Go Back
vanilla cupcakes recipe

vanilla cupcakes recipe

Master this easy cupcake recipe for perfectly soft, moist vanilla cupcakes topped with silky buttercream frosting. Ready in under 45 minutes!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

Vanilla Cupcakes
  • 1½ cups all-purpose flour
  • 1½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoon vanilla extract
  • ½ cup whole milk room temperature
  • ¼ cup sour cream
Vanilla Buttercream
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 2-3 tablespoon heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
Garnish
  • 12-24 fresh raspberries

Equipment

  • 12-cup muffin tin
  • Electric mixer (stand or hand)
  • Mixing bowls (2-3)
  • Measuring cups and spoons
  • Piping bag with star tip
  • Wire cooling rack
  • Whisk
  • Spatula

Method
 

For Cupcakes
  1. Preheat oven to 350°F (175°C). Line muffin tin with paper liners.
  2. Mix flour, baking powder, and salt.
  3. Cream butter and sugar until light and fluffy (3-4 minutes).
  4. Beat in eggs one at a time, then vanilla.
  5. Alternate adding dry ingredients and milk/sour cream mixture.
  6. Fill liners ⅔ full.
  7. Bake 18-20 minutes or until toothpick comes out clean.
  8. Cool completely before frosting.
For Buttercream
  1. Beat butter until creamy (2 minutes).
  2. Gradually add powdered sugar.
  3. Add vanilla and cream until desired consistency.
  4. Pipe onto cooled cupcakes.
  5. Top each with fresh raspberry.

Notes

 

  • Use room temperature ingredients
  • Don't overmix batter
  • Let cool completely before frosting
  • Fresh raspberries should be added just before serving