The Perfect Vanilla Cupcakes Recipe for Sweet Baking Joy

Sweet vanilla cupcakes bring pure magic to any dessert table, creating moments of pure joy.

Soft clouds of delicate goodness await your baking adventure.

Bakers adore these simple yet elegant treats that sparkle with classic charm.

Light, fluffy textures promise delightful indulgence in every single bite.

Minimal ingredients and straightforward steps make these cupcakes accessible for everyone.

Whip up these delectable treats and watch smiles bloom across faces.

You’ll fall in love with this effortless recipe that turns ordinary afternoons into memorable celebrations.

What Goes Well With Vanilla Cupcakes

• Pair with Sweet Sips: Brew a classic Earl Grey tea or a delicate chamomile to complement the vanilla's soft, sweet notes and enhance the cupcake's subtle flavors.
• Creamy Companion: Serve alongside a cold glass of whole milk, which balances the frosting's richness and provides a smooth, refreshing contrast to the sweet treat.
• Fruit Fusion: Garnish with fresh raspberries or strawberries, adding a tangy brightness that cuts through the cupcake's sweetness and creates a delightful flavor harmony.
• Dessert Wine Match: Select a light moscato or sweet Riesling, whose gentle fruit undertones beautifully highlight the vanilla's delicate essence and provide an elegant pairing experience.

How To Store Vanilla Cupcakes So They Stay Soft

• Seal cupcakes in an airtight container and store in the refrigerator for up to 4 days. Place parchment paper between layers to prevent frosting from sticking.
• Wrap unfrosted cupcakes individually in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature for 1-2 hours before frosting.
• Keep frosted cupcakes in a cool, dry place for 1-2 days. Cover loosely with plastic wrap or place in a cake carrier to maintain freshness.
• Warm refrigerated cupcakes in the microwave for 10-15 seconds on low power.

Vanilla Cupcakes Frequently Asked Questions

• Can I make these cupcakes without a stand mixer?

Yes, you can use a hand mixer or even mix by hand with a whisk. Just ensure ingredients are well combined and mix gently to avoid tough cupcakes.

• What if I don't have vanilla extract?

You can substitute with almond extract, maple syrup, or use the seeds from a vanilla bean. Each alternative will give a slightly different flavor profile.

• How do I know when the cupcakes are perfectly baked?

Check with a toothpick inserted in the center. If it comes out clean with no wet batter, they’re done. The tops should also be lightly golden and spring back when touched.

• Can I freeze these cupcakes?

Absolutely! Unfrosted cupcakes can be frozen for up to 3 months. Wrap them individually in plastic wrap and store in an airtight container.

What’s So Good About Vanilla Cupcakes

• Delight in Simplicity: These vanilla cupcakes offer a straightforward baking experience perfect for bakers of all skill levels, from beginners to seasoned home cooks.
• Crowd-Pleasing Treat: Classic vanilla flavor appeals to everyone, making these cupcakes ideal for birthday parties, family gatherings, and casual celebrations with friends.
• Quick Comfort Baking: With minimal ingredients and basic kitchen tools, you can create a delicious dessert that brings joy and warmth to any occasion without complicated steps.
• Customize with Ease: The simple vanilla base allows endless decoration possibilities, from colorful sprinkles to elegant piped frosting, letting your creativity shine through each cupcake.

Everything That Goes Into Vanilla Cupcakes

• Butter: A rich, creamy base that provides flavor and texture to the cupcakes.
• Sugar: Adds sweetness and helps create a tender crumb in the cupcakes.
• Egg: Binds the ingredients together and contributes to the cupcake's structure.
• Flour: The primary dry ingredient that forms the foundation of the cupcake.

• Baking Powder: Helps the cupcakes rise and become light and fluffy.
• Salt: Enhances the overall flavor of the cupcakes.
• Vanilla Extract: Provides a classic, sweet aromatic flavor to both the cupcakes and frosting.

• Milk, Heavy Cream: Adds moisture and helps create a smooth, tender texture in the cupcakes and frosting.
• Powdered Sugar: Creates a smooth, sweet frosting with a perfect spreading consistency.

How To Make Vanilla Cupcakes The Easy Way

Step 1: Prepare Baking Station

Grab your muffin tray and line it with cute paper cupcake liners. Preheat the oven to a toasty 375°F.

Step 2: Whip Butter and Sugar

In a stand mixer, cream the butter and sugar together until they transform into a fluffy, cloud-like mixture that looks absolutely irresistible.

Step 3: Add Wet Ingredients

Introduce the egg, vanilla extract, and milk to the butter mixture. Mix until everything blends into a smooth, silky batter.

Step 4: Combine Dry Ingredients

• All-purpose flour
• Baking powder
• Salt

Step 5: Merge Wet and Dry Mixtures

Gently fold the dry ingredients into the wet mixture, mixing on the lowest speed. Stop as soon as everything is just combined to keep the batter light and tender.

Step 6: Fill Cupcake Liners

Use an ice cream scoop or spoon to fill each liner about ⅔ full. This ensures perfect, rounded cupcake tops.

Step 7: Bake to Perfection

Slide the tray into the oven and bake for 18-20 minutes. Check doneness by inserting a toothpick – it should come out clean.

Step 8: Cool Completely

Let the cupcakes cool down completely before frosting. Patience is key for the most delectable results.

Step 9: Prepare Vanilla Frosting

In a stand mixer, start by creaming the butter on low speed until smooth.

Step 10: Build Frosting Texture

Gradually add powdered sugar in ½-cup increments. Increase mixer speed to medium-high and whip for one minute.

Step 11: Finish Frosting

Add vanilla extract and heavy cream. Beat for another minute until the frosting becomes light, fluffy, and irresistibly creamy.

Step 12: Decorate Cupcakes

Transfer the frosting to a piping bag. Beautifully frost each cooled cupcake, creating swirls of deliciousness.

Top Tips For Fluffy Vanilla Cupcakes

• Measure Precisely: Use exact measurements for flour, sugar, and other ingredients to ensure consistent, perfect cupcake texture every time.
• Room Temperature Matters: Let butter, eggs, and milk sit at room temperature before mixing to create smoother, more evenly blended batter.
• Avoid Overmixing: Stir dry and wet ingredients just until combined to prevent tough, dense cupcakes with a rubbery consistency.
• Check Doneness Carefully: Insert a toothpick at an angle near the center to test if cupcakes are fully baked without creating large holes.
• Buttercream Brilliance: Whip frosting on medium-high speed to incorporate air, creating a light, fluffy texture that spreads beautifully.

Tasty Ideas To Change Up Vanilla Cupcakes

• Gluten-Free Vanilla Cupcakes: Replace all-purpose flour with gluten-free flour blend, ensuring the same soft texture and delicate vanilla flavor.
• Vegan Vanilla Cupcakes: Swap butter for coconut oil, use plant-based milk, and replace egg with mashed banana or flax egg for a dairy-free, egg-free version.
• Chocolate Chip Vanilla Cupcakes: Fold mini chocolate chips into the batter before baking for a classic sweet addition that complements the vanilla base.
• Lemon Vanilla Cupcakes: Add lemon zest to the batter and incorporate lemon extract in the frosting for a bright, citrusy variation that enhances the original recipe.

Vanilla Cupcakes Recipe

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4.8 from 28 reviews

• Total Time: 33-35 minutes
• Yield: 12 1x

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Description

Indulgent Vanilla Cupcakes deliver pure sweetness with classic American charm. Delicate crumb and creamy frosting promise a delightful escape you’ll savor with each heavenly bite.

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Ingredients

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Main Ingredients:

• 1 1/4 cups all-purpose flour
• 3/4 cup sugar
• 1 large egg
• 1 cup unsalted butter (softened)
• 3 cups powdered sugar

Liquids:

• 2/3 cup whole milk
• 2 teaspoons vanilla extract
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream

Leavening and Seasoning:

• 1 1/4 teaspoons baking powder
• 1/4 teaspoon salt

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Instructions

1. Prepare workspace by preheating oven to 375°F and positioning rack in center. Arrange paper liners in muffin tray.
2. Cream butter and sugar in stand mixer at medium speed until texture becomes pale and voluminous, approximately 3 minutes.
3. Incorporate egg, vanilla extract, and milk into butter mixture, blending until completely smooth and uniform.
4. Sift flour, baking powder, and salt together in separate mixing bowl to eliminate potential lumps.
5. Gently fold dry ingredients into wet mixture using lowest mixer speed, stopping immediately once ingredients are just combined to prevent overmixing.
6. Distribute batter evenly into muffin cups, filling each approximately ⅔ full using ice cream scoop for consistent sizing.
7. Bake cupcakes for 18-20 minutes, rotating tray midway through cooking time. Confirm doneness by inserting toothpick into center – it should emerge clean.
8. Remove from oven and allow cupcakes to cool completely on wire rack before frosting.
9. Prepare frosting by initially creaming butter in stand mixer at low speed until smooth.
10. Gradually introduce powdered sugar in incremental portions, mixing thoroughly after each addition.
11. Increase mixer speed to medium-high, incorporating vanilla extract and heavy cream. Beat for additional minute until frosting becomes light and fluffy.
12. Transfer frosting to piping bag and decoratively apply to fully cooled cupcakes.

Notes

• Adjust oven temperature to ensure even baking, as some ovens run hotter or cooler than the set temperature.
• Use room temperature ingredients for smoother mixing and better texture in the cupcake batter.
• Avoid overmixing the batter to prevent tough, dense cupcakes; stop mixing as soon as ingredients are combined.
• Swap dairy milk with almond, oat, or coconut milk for a dairy-free version that maintains moisture and flavor.

• Prep Time: 15 minutes
• Cook Time: 18-20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 317 kcal
• Sugar: 36 g
• Sodium: 140 mg
• Fat: 19 g
• Saturated Fat: 11 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.3 g
• Carbohydrates: 38 g
• Fiber: 0.5 g
• Protein: 2.5 g
• Cholesterol: 55 mg