BAKERY CLASSIC

Vanilla Cupcakes

Soft, fine-crumbed vanilla cupcakes topped with smooth, creamy vanilla frosting.

Jump to Recipe
Prep Time20 mins
Cook Time18 mins
Total Time38 mins, plus complete cooling before frosting
Servings12
DifficultyEasy

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Ingredients

For the Cupcakes

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup milk

For the Frosting

  • 1/2 cup butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • Pinch of salt

For Decorating

  • Sprinkles
  • Fresh berries
  • Optional: extra frosting

Substitutions

  • Keep the replacement ingredient close to the original quantity and texture so the cooking time remains reliable.

Instructions

Step 1: Prepare the Oven

Preheat your oven to 175°C or 350°F. Line a muffin pan with cupcake liners.

Step 2: Mix Dry Ingredients

Whisk flour, baking powder, and salt in a bowl.

Mix dry ingredients for Vanilla Cupcakes

Step 3: Cream Butter and Sugar

Beat butter and sugar until light and fluffy.

Cream butter and sugar for Vanilla Cupcakes

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, then add vanilla extract.

Step 5: Finish the Batter

Add dry ingredients and milk alternately, mixing gently until smooth.

Step 6: Bake

Divide batter into liners and bake for 16–18 minutes. Cool completely before frosting.

Bake for Vanilla Cupcakes

Step 7: Make the Frosting

Beat butter, powdered sugar, vanilla, milk, and salt until smooth and fluffy.

Step 8: Decorate

Pipe or spread frosting over cupcakes and decorate as desired.

Decorate for Vanilla Cupcakes
Finished Vanilla Cupcakes ready to serve

How to Store Leftovers

Cool Vanilla Cupcakes before storage so condensation does not collect inside the container. Keep the container sealed at room temperature for up to 2 days, or refrigerated for up to 4 days.

How to Reheat

Vanilla Cupcakes do not need reheating. If refrigerated, bring them to room temperature for about 20 to 30 minutes before serving so the cake and buttercream soften. Avoid heating frosted cupcakes because the buttercream can melt or separate.

Nutrition Information

Nutrient Per Serving
Calories 310
Protein 4g
Carbohydrates 42g
Fat 15g
Sugar 31g

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions

How do I know the cupcakes are done?

The tops should spring back when lightly pressed and a toothpick inserted in the center should come out clean or with a few dry crumbs.

When should I frost them?

Cool the cupcakes completely first; warm cupcakes melt the buttercream and make it slide.

About the Author

FreshFork Recipes Team edits each recipe page for clear measurements, consistent instructions, and practical cooking guidance.

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