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The Best Vanilla Cupcakes

Jen Paleracio
Fluffy, pillowy, moist, and easy-to-make cupcakes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • Electric mixer
  • Mixing bowl
  • Prep bowls
  • Rubber spatula
  • Measuring cup
  • Measuring spoons
  • Regular-size cupcake tin

Ingredients
  

  • 1 1/2 cups unbleached all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup or 1 stick of butter, softened to room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla
  • 1/2 cup whole milk, room temperature

VANILLA BUTTERCREAM

  • 1 cup or 2 sticks of unsalted butter, softened to room temperature
  • 3 cups powdered sugar
  • 1 tablespoon heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Instructions
 

FOR THE VANILLA CUPCAKES

  • Preheat the oven to 350ºF. Line a cupcake tin with paper cups. In a bowl, combine, flour, baking powder, and salt. Use a wire whisk, and mix until combined and there are no lumps. Set it aside.
  • In a separate bowl, add butter, and mix until fluffy. Then, add sugar and continue mixing until creamy. Add the eggs one at a time, and mix again until smooth and light in color. Scrape the sides of the bowl to make sure all ingredients are incorporated (make sure all ingredients are at room temperature see NOTE #1).
  • Mix in the flour mixture and milk alternately, about 1/3 at a time (see NOTE #2). Use a retractable ice cream scoop (medium size) and fill each paper cup with about 1/4 cup of batter. Fill about 2/3-3/4 full, do not overfill (see NOTE #3).
  • Bake for 30-35 minutes or until the toothpick inserted comes out clean (see NOTE #4). Cool completely before frosting.

FOR THE VANILLA BUTTERCREAM

  • In a mixing bowl, add butter and turn the mixer to high speed, mix until creamy about 2 minutes. Turn off the mixer and scrape the sides, turn it back on to low speed, and gradually add the powdered sugar.
  • When the butter and sugar are combined, turn the speed high and mix for 2 minutes until fluffy. Turn off the mixer, scrape the sides, and turn the speed to medium-high, then add vanilla and salt. Keep mixing until combined.
  • Add the heavy cream, and mix for 30 seconds on medium-high. Turn the speed back to high and continue mixing until fluffy and light in color for about 3 minutes. Fill a decorating bag with buttercream and start decorating your cupcakes (see NOTE #4).

Video

Notes

NOTE #1 - The way to combine all ingredients well is to soften them. Especially in baking, it's important to mix the ingredients properly. For example, leave the butter and eggs on a counter for at least an hour to bring them to room temperature.
NOTE #2 - It is important to alternate the dry and wet ingredients when baking because it helps to evenly distribute the ingredients. This ensures that the batter is mixed properly so that all of the ingredients are incorporated into the final product. Additionally, alternating the dry and wet ingredients helps to prevent clumping and create a more consistent texture. 
NOTE #3 - I rather underfill than overfill the paper cups with batter. If you overfill the paper cups, you'll have a "lip" that looks overhung on the sides (uneven top). 
NOTE #4 - Use 1M, this is the decorating tip used for making rosette designs. 
 
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Keyword all-purpose flour, birthday, cake, cupcakes, dessert, eggs, milk, sugar, vanilla