Description
These Homemade Vanilla Cupcakes are soft, tender, and buttery, topped with a creamy vanilla buttercream made with powdered sugar, vanilla extract, and softened butter.
Ingredients
Scale
Vanilla Cupcakes
- 1 ¼ cups (163g) all-purpose flour
- 1 ¼ teaspoons baking powder
- ¼ teaspoon salt
- 6 tablespoons (84g) unsalted butter, room temperature
- ¾ cup (155g) sugar
- 2 tablespoons (30ml) vegetable oil
- 1 ½ teaspoons vanilla extract
- 2 large eggs
- ½ cup plus 2 tablespoons (150ml) milk
Vanilla Buttercream Frosting
- 1 cup (224g) unsalted butter, room temperature
- 4 cups (460g) powdered sugar
- 1 ½ teaspoons vanilla extract
- 2–3 tablespoons (30–45ml) water or milk
- Pinch or two of salt
Instructions
- Preheat the oven according to the baking temperature specified for the recipe and line a cupcake pan with paper liners.
- Bring the butter to room temperature. Allow the eggs and milk to come to room temperature as well.
- Whisk together the all-purpose flour, baking powder, and salt in a bowl. Set aside.
- Beat the room-temperature butter and sugar together until smooth and creamy.
- Add the vegetable oil and vanilla extract and mix until well combined.
- Add the eggs and incorporate them thoroughly, scraping down the bowl as needed.
- Gradually add the dry ingredients and milk, mixing only until the batter is combined. Do not overmix.
- Divide the batter evenly among the prepared cupcake liners.
- Bake until the cupcakes have risen, the centers are set, and the tops are lightly golden. They should spring back gently when touched.
- Remove the cupcakes from the oven and allow them to cool completely before frosting.
- To make the buttercream, beat the room-temperature unsalted butter until creamy and smooth.
- Gradually add the powdered sugar, mixing between additions until incorporated.
- Add the vanilla extract and 2 tablespoons of water or milk. Beat until smooth, adding the remaining liquid gradually if needed to reach the desired consistency.
- Add a pinch or two of salt and mix until incorporated.
- Spread or pipe the buttercream onto the completely cooled cupcakes.
Notes
- Measure the flour carefully, preferably by weight, to help prevent dense or dry cupcakes.
- Use room-temperature butter for both the cupcakes and buttercream so the mixtures combine smoothly.
- Start with 2 tablespoons of liquid in the buttercream and add more gradually until the desired consistency is reached.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 375 calories
Keywords: homemade vanilla cupcakes, vanilla cupcakes, vanilla cupcake recipe, homemade cupcakes, vanilla buttercream cupcakes