Vanilla Cupcakes
Soft, fluffy vanilla cupcakes baked in paper liners and topped with a quick swirl of homemade buttercream. A simple everyday bake the whole kitchen usually has on hand.
- Total time
- 60 min
- Servings
- 12
- Calories
- 330
- Protein
- 4g
Ingredients
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Open the appInstructions
Step 1
Heat the oven to 350°F, about 10 minutes, then line a 12-cup muffin tin with the paper liners.
Step 2
Beat 0.5 cup of the softened butter with 0.75 cup sugar until light and fluffy, about 3 minutes.
Step 3
Beat in the 2 eggs and 2 tsp of the vanilla until the batter looks smooth and glossy.
Step 4
Fold in the 1.5 cups flour and 2 tsp baking powder with 0.5 cup of the milk until just combined — stop once no dry streaks show.
Step 5
Divide the batter among the liners, filling each two-thirds full, and bake 18-20 minutes until golden and a toothpick comes out clean.
Step 6
Cool the cupcakes in the tin 5 minutes, then on a rack until completely cool to the touch, about 30 minutes.
Step 7
Beat the remaining 0.5 cup butter with 2 cups powdered sugar, 2 tbsp of the milk and the last 1 tsp vanilla until fluffy, then swirl onto the cupcakes.
Tools you’ll need
- 12-cup muffin tin
- paper liners
- electric hand mixer
- mixing bowl
- spatula
- cooling rack
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