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Classic Vanilla Cupcakes with Buttercream Frosting

Four vanilla cupcakes topped with generous swirls of white buttercream frosting, ready to eat.
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A straightforward recipe for making moist, light vanilla cupcakes from scratch, topped with simple American buttercream.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 2 tablespoons milk or heavy cream (for frosting)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
  6. Fill each cupcake liner about two-thirds full with batter.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. To make the frosting, beat the 1/2 cup softened butter until smooth. Gradually add the sifted powdered sugar, beating until combined.
  9. Add the vanilla extract and 2 tablespoons of milk. Beat on high speed until the frosting is light and fluffy, adding more milk one teaspoon at a time if needed to reach a spreadable consistency.
  10. Once cupcakes are completely cool, frost and serve.

Notes

  • For a finer crumb, use the cake setting on your stand mixer or use a paddle attachment on low speed when combining wet and dry ingredients.
  • Do not open the oven door during the first 15 minutes of baking to prevent the cupcakes from sinking.
  • If you want a stiffer frosting for piping, reduce the amount of milk used in the final step.

Nutrition

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