There’s something universally delightful about biting into a vanilla cupcake topped with a luscious buttercream frosting. This recipe has become a staple in my household, loved by both young and old alike. The first time I made these cupcakes, I was amazed by how quickly they disappeared from the platter. My family and friends raved about the moist texture and the perfect balance of sweetness, and it wasn’t long before I was asked to bake them for every gathering. These cupcakes have a way of bringing people together, and I’m excited to share this beloved recipe with you.
Ingredients
The beauty of this vanilla cupcake recipe lies in its simplicity and the quality of ingredients. Here’s what you’ll need to create these delightful treats:
For the cupcakes:
- 1 and 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup whole milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
For the buttercream frosting:
- 1 cup unsalted butter, softened
- 3 to 4 cups powdered sugar
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- A pinch of salt
Instructions
The process of making these vanilla cupcakes is straightforward, making it an excellent recipe for both novice and experienced bakers. Follow these steps to create your batch of delicious cupcakes:
Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. This will ensure that your cupcakes bake evenly and are easy to remove from the tin.
Step 2: In a medium-sized bowl, sift together the flour, baking powder, and salt. This helps to aerate the flour and ensures a smooth batter.
Step 3: In a large mixing bowl, cream the softened butter and sugar together using an electric mixer until the mixture is light and fluffy. This should take about 3-4 minutes.
Step 4: Add the eggs, one at a time, to the butter and sugar mixture, beating well after each addition. Stir in the vanilla extract.
Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Step 6: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Step 7: Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Step 8: To make the buttercream frosting, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Step 9: Add the heavy cream, vanilla extract, and a pinch of salt to the butter and sugar mixture. Beat on high speed until the frosting is light and fluffy, about 3-4 minutes.
Step 10: Once the cupcakes are completely cool, use a piping bag or a spatula to frost the cupcakes with the buttercream. Decorate as desired and enjoy!
Nutrition Facts
This recipe yields approximately 12 cupcakes. Each cupcake contains around 250 calories, making them a delightful yet indulgent treat. Remember, moderation is key to enjoying these sweet bites guilt-free.
Preparation Time
Preparing these vanilla cupcakes with buttercream frosting is a breeze and requires minimal time. The entire process, from gathering ingredients to frosting the cupcakes, takes about an hour. Here’s a breakdown of the time involved:
- Preparation: 20 minutes
- Baking: 20 minutes
- Cooling and Frosting: 20 minutes
How to Serve
These vanilla cupcakes are incredibly versatile and can be served in a variety of ways:
- Perfect for birthday parties and celebrations.
- Serve as a delightful dessert at dinner parties.
- Pair with a cup of coffee or tea for a sweet afternoon treat.
- Decorate with colorful sprinkles for a festive touch.
- Top with fresh fruit for a refreshing twist.
Additional Tips
Here are some tried-and-true tips to ensure your cupcakes turn out perfectly every time:
- Room Temperature Ingredients: Ensure that your butter, eggs, and milk are at room temperature for a smooth batter and even baking.
- Don’t Overmix: Be gentle when mixing the batter. Overmixing can result in dense cupcakes.
- Test for Doneness: Use a toothpick to check if the cupcakes are done. It should come out clean or with just a few crumbs.
- Cooling Time: Let the cupcakes cool completely before frosting to prevent the buttercream from melting.
- Frosting Consistency: If the frosting is too thick, add a little more cream. If it’s too thin, add more powdered sugar.
FAQ Section
Here are some frequently asked questions about this vanilla cupcake recipe:
Q1: Can I make these cupcakes ahead of time?
A: Yes, you can bake the cupcakes a day in advance. Store them in an airtight container at room temperature. Frost them on the day of serving for the best taste and texture.
Q2: Can I freeze the cupcakes?
A: Absolutely! These cupcakes freeze well. Wrap them individually in plastic wrap and place them in a zip-top bag. Freeze for up to 3 months. Thaw at room temperature before frosting.
Q3: Can I use a different frosting?
A: Certainly! While buttercream is classic, you can use cream cheese frosting, whipped cream, or even a ganache for a different flavor profile.
Q4: What if I don’t have a piping bag?
A: No problem! Simply use a spatula or a zip-top bag with a corner snipped off to frost your cupcakes.
Q5: How can I make these cupcakes vegan?
A: To make vegan cupcakes, substitute the dairy with plant-based alternatives like almond milk and coconut oil, and use a flax egg substitute for the eggs.
