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Easy Homemade Vanilla Cupcakes Recipe

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These Easy Homemade Vanilla Cupcakes are light, fluffy, and topped with creamy vanilla buttercream frosting. Perfect for any occasion, they are simple to make and absolutely delicious.

Ingredients

1 1/4 cups (163g) all-purpose flour

1 1/4 tsp baking powder

1/4 tsp salt

6 tbsp (84g) unsalted butter, room temperature

3/4 cup (155g) sugar

2 tbsp (30ml) vegetable oil

1 1/2 tsp vanilla extract

2 large eggs

1/2 cup plus 2 tbsp (150ml) milk

1 cup (224g) unsalted butter, room temperature (for frosting)

4 cups (460g) powdered sugar (for frosting)

1 ½ tsp vanilla extract (for frosting)

2–3 tbsp (30-45ml) water or milk (for frosting)

Pinch or two of salt (for frosting)

Instructions

  1. Preheat the oven to 350°F (176°C) and line a cupcake pan with cupcake liners.
  2. In a medium-sized bowl, combine the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the butter, sugar, oil, and vanilla extract together until light and fluffy, about 2-3 minutes.
  4. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed.
  5. Add half of the dry ingredients to the mixture and mix until just combined.
  6. Slowly add the milk, mixing until well incorporated. The batter may look curdled, but that’s normal.
  7. Add the remaining dry ingredients and mix until the batter is smooth and well combined. Be careful not to overmix.
  8. Fill each cupcake liner about 3/4 full with batter and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  9. Remove the cupcakes from the oven and transfer them to a cooling rack to cool completely.
  10. For the Buttercream Frosting: Beat the butter in a large mixer bowl until smooth.
  11. Gradually add half of the powdered sugar and mix until smooth and well combined.
  12. Add the vanilla extract, 1-2 tablespoons of milk or water, and salt. Mix until well combined.
  13. Gradually add the remaining powdered sugar and mix until smooth. Add more milk or water as needed to achieve your desired frosting consistency.
  14. Pipe the frosting onto the cooled cupcakes using your preferred piping tip.

Notes

  • These cupcakes are best enjoyed within 2-3 days when stored in an airtight container at room temperature.
  • If you need to store them longer, freeze the cupcakes (without frosting) for up to 3 months. Let them cool completely before freezing.
  • For a chocolate version, swap 1/4 cup of flour for unsweetened cocoa powder.
  • Add the zest of one lemon to the batter for a citrusy flavor.
  • You can make the frosting ahead of time and store it in the fridge for up to 3 days. Let it come to room temperature before using.

Nutrition

Find it online: http://recipesbyjanet.com/easy-homemade-vanilla-cupcakes-recipe/