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 Pin Servings: 12 cupcakes
Calories: 375kcal
Cost: $18
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
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
Instructions
For Cupcakes
- Preheat oven to 350°F (175°C). Line muffin tin with paper liners.
- Mix flour, baking powder, and salt.
- Cream butter and sugar until light and fluffy (3-4 minutes).
- Beat in eggs one at a time, then vanilla.
- Alternate adding dry ingredients and milk/sour cream mixture.
- Fill liners ⅔ full.
- Bake 18-20 minutes or until toothpick comes out clean.
- Cool completely before frosting.
For Buttercream
- Beat butter until creamy (2 minutes).
- Gradually add powdered sugar.
- Add vanilla and cream until desired consistency.
- Pipe onto cooled cupcakes.
- 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
Nutrition
Calories: 375kcal | Carbohydrates: 52g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 75mg | Sodium: 120mg | Potassium: 85mg | Fiber: 0.5g | Sugar: 42g | Vitamin A: 590IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 0.6mg