Description
These classic vanilla cupcakes with creamy frosting are perfect for any occasion, offering warmth and nostalgia with every bite.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk (or your favorite non-dairy milk)
- 1 tablespoon vanilla extract
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 2 tablespoons heavy cream (or a non-dairy alternative)
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners and set aside.
- Cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract until combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture into the wet ingredients, stirring until just combined.
- Evenly pour the batter into the lined cupcake pan, filling each liner about two-thirds full.
- Bake for 18-20 minutes until a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes before transferring to a wire rack to cool completely.
- While cooling, prepare the frosting by beating the softened butter until creamy. Gradually add in the powdered sugar, stirring well. Mix in the vanilla extract and heavy cream until fluffy.
- Once the cupcakes are cool, frost each one generously and add toppings if desired.
Notes
These cupcakes freeze beautifully; frost them after defrosting for the best taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 130mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg