Description
Classic vanilla cupcakes with a soft golden top and moist interior, perfect as a versatile treat for any occasion. This easy recipe yields about 12 cupcakes and can be enjoyed plain or topped with optional creamy vanilla buttercream frosting.
Ingredients
For the Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup whole milk (or any milk you have)
- Optional: 1–2 tablespoons sour cream or Greek yogurt for extra moisture
For the Frosting (Optional Vanilla Buttercream)
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or cream, to adjust consistency
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Optionally, spray the liners lightly with nonstick spray to help cupcakes release easily after baking.
- Whisk the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt thoroughly to ensure even distribution.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until light, fluffy, and pale yellow, about 2–3 minutes. This traps air to help cupcakes rise.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl if needed. Stir in the vanilla extract to build flavor.
- Alternate Adding Dry Ingredients and Milk: With the mixer on low or using a spatula, add the dry ingredients in three parts, alternating with the milk, starting and ending with the dry mixture. Mix until just combined to avoid dense cupcakes. Fold in sour cream or yogurt gently if using.
- Fill and Bake: Scoop the batter into the prepared muffin liners, filling each about 2/3 full. Bake for 18–22 minutes until lightly golden on top and a toothpick inserted in the center comes out clean. Do not open the oven before 15 minutes to prevent sinking.
- Cool the Cupcakes: Transfer cupcakes to a wire rack and allow to cool completely before frosting.
- Make the Buttercream (Optional): Beat softened butter until smooth. Gradually add powdered sugar and vanilla extract, mixing well. Thin with milk or cream 1 tablespoon at a time until desired spreading or piping consistency is achieved.
- Frost the Cupcakes (Optional): Frost the cooled cupcakes with buttercream using a knife, piping bag, or plastic bag with a cut tip. Decorate with sprinkles, shredded coconut, or sea salt if desired.
Notes
- Room temperature eggs help the batter mix evenly and rise better.
- Do not overmix the batter to avoid dense cupcakes.
- Optional sour cream or Greek yogurt adds extra moistness to the cupcakes.
- Use quality vanilla extract or vanilla bean paste for richer flavor.
- Frosting is optional but adds a rich, creamy sweetness that complements the cupcakes perfectly.
- Allow cupcakes to cool fully before frosting to prevent melting the buttercream.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
