Description
Celebrate your graduation with these delicious and easy vanilla cupcakes topped with a fluffy vanilla buttercream frosting. Perfectly moist and tender with a classic vanilla flavor, these cupcakes are ideal for any celebration and easy enough to bake at home.
Ingredients
Cupcakes
- 1 1/2 cups (190g) all-purpose flour, spooned & leveled
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) buttermilk, room temperature
Frosting
- 1 cup (230g) unsalted butter, room temperature
- 4 cups (480g) confectioners’ sugar, sifted
- 2-3 tablespoons milk or heavy cream
- 2 teaspoons pure vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the room-temperature butter and granulated sugar on medium-high speed for 3-4 minutes until pale, fluffy, and creamy. Scrape down the bowl sides as needed.
- Add Eggs and Vanilla: Beat in eggs one at a time, fully incorporating each before adding the next. Mix in the vanilla extract. Don’t worry if the batter looks slightly curdled.
- Mix in Dry Ingredients and Buttermilk: With mixer on low, add one-third of dry mix, then half of buttermilk; mix just until combined. Repeat with another third of dry ingredients, remaining buttermilk, and final flour. Mix just until no streaks remain, avoiding overmixing.
- Fill Cupcake Liners: Divide batter evenly into the 12 liners, filling each about two-thirds full. Tap the pan firmly on the counter to release air bubbles.
- Bake: Bake for 17-20 minutes until a toothpick inserted comes out with moist crumbs and tops spring back when pressed. Cool cupcakes in pan 5 minutes, then transfer to a wire rack to cool completely.
- Make Frosting: Beat room-temperature butter on medium-high speed for 2-3 minutes until very pale and fluffy. On low speed, gradually add sifted confectioners’ sugar, about a cup at a time, until combined.
- Add Vanilla, Salt, and Milk: Mix in vanilla extract and salt, then add 2 tablespoons milk or cream. Beat on medium-high speed for 2-3 minutes until frosting is very light and fluffy. Adjust consistency with more milk or sugar as needed.
- Frost and Decorate: Once cupcakes are fully cooled, frost using a piping bag or spread with a spatula. Decorate with sprinkles, colored sugar, or other edible decorations for graduation celebration.
Notes
- Make sure all ingredients are at room temperature for best mixing results.
- Do not overmix the batter to keep cupcakes tender and light.
- If your frosting is too thick, add milk one teaspoon at a time to loosen it.
- If frosting is too thin, add more sifted sugar gradually to thicken.
- Let cupcakes cool completely before frosting to prevent melting.
- Use high-quality vanilla extract for the best flavor.
