Print

Fluffy Vanilla Cupcakes Recipe with Creamy Buttercream Frosting

fluffy vanilla cupcakes - featured image
Print Recipe

Light, airy vanilla cupcakes topped with creamy buttercream frosting, perfect for any occasion. This easy recipe uses simple pantry staples and delivers a moist, tender crumb with a classic vanilla flavor.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup (120ml) sour cream, room temperature
  • ¼ cup (60ml) whole milk, room temperature
  • 1 cup (230g) unsalted butter, softened (for frosting)
  • 3 to 4 cups (360-480g) powdered sugar, sifted
  • 2 teaspoons pure vanilla extract (for frosting)
  • 2 to 4 tablespoons (30-60ml) heavy cream or whole milk (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer until pale and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Add dry ingredients in three parts, alternating with sour cream and milk, beginning and ending with dry ingredients. Mix gently to combine without overmixing.
  6. Divide batter evenly among cupcake liners, filling about 2/3 full.
  7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Let cupcakes cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  9. For frosting, beat softened butter until creamy, about 2 minutes. Gradually add powdered sugar, mixing on low speed.
  10. Add vanilla extract, salt, and heavy cream or milk until frosting reaches spreadable consistency.
  11. Frost cooled cupcakes using a piping bag or spatula. Decorate as desired.

Notes

Use room temperature ingredients for best results. Do not overmix batter to avoid tough cupcakes. Check cupcakes early to prevent overbaking. Store in airtight container at room temperature for up to two days or refrigerate for longer freshness. Frost cupcakes only when completely cooled to prevent melting frosting.

Nutrition

Keywords: vanilla cupcakes, buttercream frosting, easy cupcakes, fluffy cupcakes, homemade cupcakes, simple dessert

Find it online: https://evabakery.com/fluffy-vanilla-cupcakes-recipe-with-creamy-buttercream-frosting-easy-step-by-step/