Here’s a classic vanilla cupcake recipe that’s soft, fluffy, and perfect for any occasion. Whether you’re frosting them with buttercream, cream cheese frosting, or just enjoying them plain, these cupcakes are sure to be a hit!

🧁 Classic Vanilla Cupcakes

Ingredients (Makes 12 cupcakes)

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• ½ cup whole milk, room temperature

For the Buttercream Frosting (optional):

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2–3 tbsp milk
• 2 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat & Prepare the Pan

• Preheat your oven to 350°F (175°C).
• Line a 12-cup muffin tin with paper cupcake liners.

2. Mix Dry Ingredients

• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Cream Butter & Sugar

• In a large bowl, beat the butter and sugar together with an electric mixer (or stand mixer) on medium-high speed for 3–4 minutes until light and fluffy.

4. Add Eggs & Vanilla

• Add the eggs, one at a time, beating well after each addition.
• Add the vanilla extract and mix until fully incorporated.

5. Combine Wet & Dry Ingredients

• Gradually add the dry ingredients to the wet ingredients in 3 parts, alternating with the milk (begin and end with the dry ingredients). Mix on low speed until just combined. Don’t overmix!

6. Fill the Cupcake Liners

• Divide the batter evenly among the cupcake liners, filling each about 2/3 full to allow room for rising.

7. Bake

• Bake at 350°F (175°C) for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

8. Make the Buttercream Frosting (Optional)

1. Beat the butter on medium speed until smooth.
2. Gradually add the powdered sugar, about 1 cup at a time, and beat on low until incorporated.
3. Add the milk, vanilla, and a pinch of salt, and beat on high for 3–4 minutes until light and fluffy.
4. Frost cooled cupcakes with the buttercream using a piping bag or spatula. Optionally, decorate with sprinkles, chocolate chips, or fruit!

✨ Tips for Perfect Cupcakes

• Room temperature ingredients: Make sure your butter, eggs, and milk are at room temperature for a smooth batter.
• Don’t overmix: Overmixing the batter can result in dense cupcakes. Mix until just combined.
• Baking time: Cupcakes bake quickly, so check them after 18 minutes and keep an eye on them to avoid overbaking.
• Add-ins: You can fold in chocolate chips, fresh berries, or even swirl in a bit of lemon zest for extra flavor!

These vanilla cupcakes are super versatile — you can swap in other extracts, try chocolate cupcakes, or even create different frosting flavors. If you need help with variations or other frosting ideas, just let me know!