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Best Easy Vanilla Cupcakes Recipe

Name: Best Easy Vanilla Cupcakes Recipe
Total time: 50 min
Yield: 65 g
Ingredients: All-purpose flour 1.5 cups; Baking powder 1.5 tsp; Unsalted butter (softened) 0.5 cup; Granulated sugar 1 cup; Large eggs 2 pieces; Whole milk 0.5 cup; Vanilla extract 2 tsp; Salt 0.25 tsp; Unsalted butter (for frosting) 0.5 cup; Powdered sugar 2 cups; Vanilla extract (for frosting) 1 tsp; Whole milk (for frosting) 2 tbsp

Moist vanilla cupcakes topped with fluffy buttercream frosting are a classic family celebration treat. These perfectly portioned cakes are a beloved choice for birthday parties and gatherings.

Cook 50 min Difficulty NORMAL 250 kcal

#vegetarian #family celebration #dessert #birthday cupcakes

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Ingredients

Main ingredients

All-purpose flour 1.5 cups
Baking powder 1.5 tsp
Unsalted butter (softened) 0.5 cup
Granulated sugar 1 cup
Large eggs 2 pieces
Whole milk 0.5 cup
Vanilla extract 2 tsp

Seasonings/Sauce

Salt 0.25 tsp
Unsalted butter (for frosting) 0.5 cup
Powdered sugar 2 cups
Vanilla extract (for frosting) 1 tsp
Whole milk (for frosting) 2 tbsp

Nutrition summary

Carbohydrates 36 g 58%

Protein 3 g 5%

Fat 11 g 37%

Serving size 65g

Cooking steps

1

Preheat oven to 350°F (175°C), and line a 12-cup muffin tin with paper liners.
2

In a medium bowl, whisk together all-purpose flour, baking powder, and salt to evenly distribute leaveners.
3

Using an electric mixer, cream unsalted butter and granulated sugar on medium speed until pale and fluffy, about 2-3 minutes.
4

Beat in eggs one at a time, mixing well and scraping down the sides after each addition. Stir in vanilla extract.
5

On low speed, alternate adding the flour mixture and milk in two additions each, starting and ending with flour, mixing just until combined. Do not overmix.
6

Divide the batter evenly among prepared liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before frosting.
7

For the frosting: Beat softened butter on medium-high speed until creamy, about 1 minute. Gradually add powdered sugar, mixing on low, then increase speed and beat until light and fluffy.
8

Add vanilla extract and milk, and beat until smooth and fluffy. If the frosting feels too thick, add an extra tablespoon of milk and mix thoroughly.
9

Frost the cooled cupcakes with the buttercream using a piping bag or a spatula. Serve and enjoy.

Personalized Q&A

Q. What's the key ingredient in this recipe that gives vanilla cupcakes their signature flavor?

The key ingredient is vanilla extract, which provides the classic sweet aroma and flavor that defines these cupcakes as a vanilla treat. Combined with the tender crumb from all-purpose flour and the richness of unsalted butter, vanilla extract ensures every bite is true to the cupcake's namesake.

Q. What is an important baking tip to ensure moist and fluffy cupcakes?

It's crucial to cream the butter and sugar thoroughly until light and fluffy, and to mix the batter on low speed after adding milk. Overmixing at this stage can make cupcakes dense. Also, baking at the proper temperature—350°F—and avoiding overbaking (start checking at 18 minutes) ensures a moist, tender crumb.

Q. How can I prevent the cupcakes from becoming dry or dense?

Avoid overmixing the batter after adding the flour and milk, as this can develop excess gluten and lead to dense cupcakes. Bake only until a toothpick comes out clean; overbaking will dry them out. Cooling on a wire rack prevents residual heat from steaming the cakes, which could impact texture.

Q. How many calories and what are the carb and protein ratios per serving?

Each serving (65g cupcake with frosting) has 250 kcal, with carbohydrates providing approximately 58% of the calories (36g), fat at 37% (11g), and protein at 5% (3g). This means the cupcakes are predominantly a carbohydrate-rich treat with moderate fat and minimal protein.

Best Easy Vanilla Cupcakes Recipe

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