Vanilla Cupcakes Light Fluffy (Print Version)

Light, airy vanilla cupcakes with creamy frosting. Ideal for parties or enjoying a simple homemade treat.

# Components:

→ Cupcake Batter

01 - 1 1/4 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 1/4 teaspoon salt
04 - 1 1/4 teaspoons baking powder
05 - 1/2 cup unsalted butter, softened
06 - 2 large eggs, room temperature
07 - 2 teaspoons pure vanilla extract
08 - 1/2 cup whole milk

→ Vanilla Buttercream Frosting

09 - 1/2 cup unsalted butter, softened
10 - 1 3/4 cups powdered sugar, sifted
11 - 1 teaspoon pure vanilla extract
12 - 2 tablespoons milk or heavy cream
13 - Pinch of salt

# Directions:

01 - Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
02 - In a medium mixing bowl, whisk together the flour, baking powder, and salt until evenly blended. Set aside.
03 - Using an electric mixer in a large bowl, beat the softened butter and granulated sugar together until pale and fluffy, approximately 2–3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in pure vanilla extract until incorporated.
05 - Add half of the dry mixture to the butter mixture and mix just until combined. Pour in the milk and mix briefly, then add the remaining dry mixture. Mix until no streaks remain—do not overmix.
06 - Portion the batter evenly into the lined muffin tin, filling each cup about 2/3 full.
07 - Bake in the center of the oven for 16–18 minutes, or until a toothpick inserted in the center comes out clean.
08 - Remove tin from oven and let cupcakes cool for 5 minutes before transferring to a wire rack to cool completely.
09 - In a bowl, beat the softened butter until creamy. Gradually add powdered sugar, then mix in vanilla extract, milk or heavy cream, and a pinch of salt. Continue to beat until light and fluffy.
10 - Using a spatula or piping bag, frost the cooled cupcakes as desired.

# Expert Advice:

01 -
  • Bakes up with a perfectly soft and airy texture
  • Relies on simple everyday ingredients
  • Crowd-pleaser for kids and adults alike
  • Ready in just over half an hour so you will not be waiting long for a treat
02 -
  • Cupcakes stay soft for two days at room temperature
  • They work beautifully with storebought or homemade decorations
  • The recipe makes exactly twelve cupcakes for easy event planning
03 -
  • Never skip beating the butter and sugar thoroughly it is the secret to a perfectly soft crumb
  • Always use room temperature eggs for a smoother batter and even rise
  • If you want super white frosting use clear vanilla extract
  • Wait until cupcakes are fully cool before frosting to avoid melting and sliding tops

Return