Classic Vanilla Cupcakes Recipe

Frosted vanilla cupcake sitting in front of other cupcakes.

No ratings yet

Classic Vanilla Cupcakes Recipe

This recipe for Classic Vanilla Cupcakes is a must for any home baker's recipe box. Cupcake recipes like this one are perfect to whip up for birthday parties or bake sales.

Prep Time15

Cook Time20

Total Time35

Course: All Recipes, Dessert, Snacks

Cuisine: American

Keyword: bake sale, basic cupcakes, best cupcakes, birthday, birthday party, moist cupcakes, vanilla cupcakes

Servings:

Calories: 182kcal

Author: Kimberlee Ho

Equipment

Ingredients

2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 teaspoon vanilla extract
1 cup unsalted butter room temperature
1 ½ cups granulated sugar
4 large eggs room temperature

US Customary - Metric

Instructions

Preheat the oven to 350ºF. Place cupcake liners in 2 standard 12-cup cupcake or muffin pans. Set aside
In a large bowl, whisk together flour, baking powder and salt. Set aside
2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
In a small bowl or measuring cup, whisk together the milk and vanilla extract. Set aside
1 cup whole milk, 1 teaspoon vanilla extract
In the bowl of a stand mixer or with an electric mixer, beat the butter and sugar, first on low speed until it comes together then turn the speed to medium-high and mix 2-3 minutes until light and fluffy. Stop the mixer and scrape the sides and bottom of the bowl
1 cup unsalted butter, 1 ½ cups granulated sugar
Turn the mixer to medium-low speed and add the eggs, one at a time, mixing well in between each addition. Scrape the sides and bottom of the bowl to ensure everything is well mixed
4 large eggs
With the mixer on low speed, alternate adding the flour mixture and the milk/vanilla in 3 additions, beginning and ending with flour. Mix just until there is no visible flour. Do not overmix
Scoop ¼ cup of batter into each lined well of the cupcake pan. The wells should be no more than ⅔ full. Bake for 18-20 mins, rotating the cupcake pan halfway through. The edges should look slightly golden brown and the tops should look dry and bounce back when pressed gently with your fingertip.
Allow the cupcakes to cool in the pan for 10 minutes then transfer to a wire rack to cool completely before frosting

Notes

Unfrosted cupcakes that are completely cool can be stored in an airtight container at room temperature for up to 4 days. Naked cupcakes can be frozen in a freezer-safe bag for up to 3 months. For the best taste, allow to come to room temperature before frosting and serving
Store frosted cupcakes in the fridge in an airtight container for up to one week
For best results, do not wrap naked cupcakes in plastic wrap, as the tops tend to stick to the wrap. Instead, store in a large, airtight container or cover with wax paper or parchment paper when storing at room temperature
For a small batch vanilla cupcakes: cut this recipe in half to make 12 cupcakes. Prepare and bake according to recipe instructions. You'll need:
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup whole milk
- ½ teaspoon vanilla extract
- ½ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- 2 large eggs, room temperature
To make mini cupcakes: Use a mini cupcake pan and mini paper liners. Fill ⅔ - ¾ of the way and bake the cupcakes for 10 minutes or until lightly golden brown at the edges. This recipe will yield 48 mini vanilla cupcakes.

Nutrition