Easy Vanilla Cupcake Recipe

Introduction

This recipe delivers the quintessential vanilla cupcake: perfectly moist, tender, and crowned with a light, creamy frosting. You’ll find it wonderfully simple to make with straightforward steps and common ingredients. It’s the ideal blank canvas for your creativity or a reliably delicious treat for any occasion.

Prep & Cook Time

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 12 cupcakes

Ingredients

• 1 1/4 cup flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 6 tablespoons unsalted butter (, softened)
• 1 cup sugar
• 2 tablespoons vegetable oil
• 1 tablespoon vanilla extract
• 2 eggs (, at room temperature )
• 1/2 cup whole milk
• Sprinkles (, optional)
• 1 cup unsalted butter (, softened )
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 2 tablespoons whole milk

Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and fine sea salt. Set aside.
3. In a large bowl, using an electric mixer, beat the 6 tablespoons of softened butter and sugar together until light and fluffy, about 2-3 minutes.
4. Beat in the vegetable oil and 1 tablespoon of vanilla extract until well combined.
5. Add the room-temperature eggs one at a time, beating well after each addition.
6. Divide the batter evenly among the 12 prepared liners, filling each about 2/3 full.
7. Bake for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
9. For the frosting: In a large bowl, beat the 1 cup of softened butter with an electric mixer until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Beat in the 2 teaspoons of vanilla extract and the 2 tablespoons of whole milk until the frosting is light and fluffy. Add more milk, a teaspoon at a time, if a softer consistency is desired.
10. Frost the cooled cupcakes using a piping bag or a spatula. Decorate with sprinkles if desired.

Variations

• Flavor Swirl: Before baking, drop a small dollop of fruit jam, chocolate-hazelnut spread, or lemon curd into the center of each cupcake batter portion.
• Citrus Twist: Replace the vanilla extract in the cupcake batter with an equal amount of lemon, orange, or almond extract for a different flavor profile.
• Filled Cupcakes: Once cooled, use a cupcake corer or small knife to remove a plug from the center of each cupcake. Fill the hole with pastry cream, chocolate ganache, or fruit preserves before frosting.
• Decorating Ideas: Top frosted cupcakes with fresh berries, a dusting of cocoa powder, or a drizzle of caramel sauce instead of sprinkles.

Tips for Success

• Ensure your butter, eggs, and milk are truly at room temperature for a smoother, more emulsified batter that bakes evenly.
• Use a standard-sized ice cream scoop to portion the batter into the liners for uniformly sized cupcakes.
• For perfect frosting consistency, sift your powdered sugar to remove any lumps before adding it to the butter.

Storage & Reheating

FAQ

Can I use salted butter?

It’s not recommended. The recipe uses fine sea salt for precise seasoning. If you must substitute, omit the added salt in the cupcake batter and frosting.

Why is my frosting grainy?

Graininess is usually caused by insufficiently creamed butter or unsifted powdered sugar. Ensure your butter is very soft and beat it well before gradually adding sifted sugar.

Can I make this recipe into a cake?

Yes, you can bake the batter in two 6-inch round pans. The baking time will increase to approximately 25-30 minutes. Check for doneness with a toothpick.

My cupcakes sank in the middle. What happened?

This is often caused by underbaking, opening the oven door too early, or overmixing the batter. Ensure your oven is properly preheated and avoid peeking during the first 12 minutes of baking.

Can I use a different type of milk?

Yes, you can substitute the whole milk in both the cupcake and frosting with an equal amount of 2% milk, buttermilk (which will add tang), or a neutral non-dairy milk like almond or oat milk.

How do I get my frosting stiffer for piping?

If your frosting is too soft to hold a piped shape, gradually beat in more sifted powdered sugar, a quarter cup at a time, until it reaches the desired consistency.